科学素养与生活应用·英语30篇（4）

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蜂蜜为何永不腐败：其长期保存的科学原理

Honey’s low moisture content makes it inhospitable for most bacteria and molds to grow.
Its natural acidity, with pH between 3.2 and 4.5, further prevents microbial survival.
Bees add glucose oxidase enzyme to nectar, which produces hydrogen peroxide as a preservative.
Crystallization does not indicate spoilage but rather a natural physical change over time.
Archaeologists have found edible honey in ancient Egyptian tombs over 3,000 years old.
Heating honey above 60°C destroys beneficial enzymes but doesn’t affect shelf life.
Commercial honey is often filtered to delay crystallization without adding preservatives.
The sugar concentration is so high that it pulls water away from any contaminant cells.
Raw honey may contain pollen grains used for geographic traceability and quality testing.
Modern food labs use water activity meters to verify honey’s long-term stability.