The journey of turning fine powder into large particles #crystallization #crystallizer

Nurtle on Instagram: "Pure honey can last for decades, sometimes even thousands of years, without spoiling. Archaeologists have found sealed jars of honey in ancient tombs that were still safe to eat. Honey’s chemistry is the reason. It has very low water content, high natural acidity, and contains hydrogen peroxide, all of which make it hostile to bacteria and microbes. When honey turns thick or grainy, it hasn’t gone bad. That process is crystallization, which happens naturally when glucose se