"Oh Honey" is the fifteenth episode of the sixth season of the CBS sitcom How I Met Your Mother and the 127th episode overall. It aired on February 7, 2011.

Plot[link]

Katy Perry's performance was highly praised by critics and won the People's Choice Award for Favorite Guest Star.

With Marshall living with his mother for a while due to his father's recent death, he is forced to hear of the gang through phone calls, and is glad to hear of an interesting story developing between Ted and Zoey. Robin explains that it began when Zoey offered to hook up Ted with her cousin. Future Ted is unable to remember her name, and simply refers to her as "Honey", due to the fact she appears to be extremely gullible but cute; those listening often say "Oh, Honey" to her in a chiding manner. At McLaren's, Ted and Honey appear to be hitting it off, although Barney is also clearly enamored with her. Ted decides to let Barney leave with Honey, later confessing to Robin that he's fallen in love with Zoey. Knowing that such love is forbidden, as Zoey is married, Ted holds an intervention for himself, with him initially deciding that he should stop being friends with Zoey. The others don't want to lose Zoey as a friend, and convince Ted to get over his feelings for her.

In the present, Marshall receives a call from Barney, who tells him that something strange had happened after hooking up with Honey. The following morning, Barney ran into Zoey and revealed that Ted had not hooked up with Honey after all; hearing this, Zoey hugged Barney. Marshall realizes that Zoey is in love with Ted as well, and calls Ted. Before he can tell him, though, Ted explains that he has his own story to tell. Earlier, Zoey had arrived at his apartment to hang out, and Ted finally told her that he couldn't hang out with her anymore, but could not say why. Lily then calls Marshall, explaining that Ted had actually said that Lily hated her. Zoey rushed over to Lily to ask why; Lily initially tried to play along, but after hearing that Zoey was going through some tough times, lied and said that the reason for them being unable to hang out was because Robin hated her. Robin lied as well and said that Marshall hated her, much to the latter's annoyance, because Robin reasoned that Zoey would never call Marshall so soon after losing his father.

At this point, Honey calls Marshall, as Barney had left his cell phone in her room. Honey reveals that Barney had broken down in tears after she asked him about his dad (by saying "Who's your Daddy?"); Barney had tried to contact him but had not received a response yet. Remembering Lily's story of Zoey going through a tough time, Marshall pretends to be Zoey's therapist and Honey reveals that Zoey is divorcing her husband, The Captain, as well as getting her own apartment. As Marshall explains the situation to his mother and brother (who have both been eavesdropping on Marshall's phone conversations throughout the episode), Zoey confronts Ted, demanding to know the real reason that he doesn't want to be friends. Ted claims that he hates her and begins rambling off all the things he likes about her, though saying them in a way to make it seem like they annoy him. Marshall separately calls Zoey and Ted, informing them of their feelings for each other and also telling Ted about Zoey's divorce, and the two then embrace and kiss.

Production[link]

Katy Perry released two clips on her YouTube account.

Continuity[link]

• The title was first mentioned by Ted in season 5, "The Rough Patch", when he and Marshall were talking to Crazy Meg and she thought Barney was going to propose to her.
• Marshall was previously seen enjoying the board game Clue in "The Sexless Innkeeper".
• There is a poster above Marshall's childhood bed of the Loch Ness Monster, further demonstrating his fascination with the legendary creature.
• This episode resolves the Ted-Zoey relationship that was hinted at with a ticking clock in "The Mermaid Theory".
• Barney's father issues are brought up again. He mentions his attempt at contact, began in "Last Words".
• The "Who's your Daddy?" line from "Baby Talk" is used by Barney once more.
• The episode flashes back to Ted and Zoey's first meeting in "Architect of Destruction", and their first Thanksgiving in "Blitzgiving".
• Marshall's mother and brother, Marcus, appear in this episode.
• Ted takes out the "Intervention" banner, first seen in "Intervention".
• Lily rallies Marshall into hating Ted, similar to how she had the group dislike Kate Hudson in "Blitzgiving".
• Ted's neighbor, who appeared in "As Fast as She Can", peeks in the hallway to see Ted and Zoey kissing.
• Barney tells Honey that he plays for the New York Yankees, which is what he told the waitress Robin helped him hook up with in "Do I Know You?".
• Robin claims to have thought the oven was in Celsius, continuing her use of Canadian units of measurements which had been seen in "Subway Wars".
• Zoey is protesting in front of Goliath National Bank to not close the Arcadian, first seen in "Architect of Destruction".

Barney's blog[link]

Barney lists ten situations that he claims are signals that a woman is playing "hard-to-get".

Cultural references[link]

• Marshall uses Clue cards to portray the four main characters of the episode (Ted as Professor Plum, Barney as The Reverend Green, Zoey as Mrs. White and Honey as Miss Scarlet), who appear throughout the episode clad in their counterparts' primary color. Marshall also calls The Captain Colonel Mustard; while The Captain does not appear in this episode, his next appearance in "Garbage Island" portrays him wearing a yellow top, furthering the comparison.^[1]
• Honey was tricked into believing that she would appear on the series Lost which had ended by the time the episode takes place. She says her audition was behind a KFC.
• Honey's claims about a so-called Nigerian prince seeking her Social Security number is a reference to the Nigerian scam.
• Judy Eriksen, Marshall's mother, mentions going to shop at Byerly's, a popular Minnesota supermarket chain. Marcus asks her to buy more Bugles.
• Marshall, in his rant to Robin, references the ingrained rivalry between Minnesota and Wisconsin when he yells on the phone about proper manners and table etiquette.
• Barney discusses disposable cell phones in the same manner as the Barksdale Organization in The Wire^{[citation needed]}

Critical response[link]

Donna Bowman of The AV Club put the episode at A-, saying the story of Zoey and Ted's first kiss and the multiple phone conversations were gimmicks to keep the audience hooked. She also noted the various practical jokes that are common to people in the Midwest region.^[2]

Television Without Pity's DeAnn Welker also gave the episode an A-^[3]

Eric Goldman of IGN gave the episode a 7.5^[4]

Awards[link]

• 2012 - People's Choice Award for Favorite TV Guest Star; Katy Perry (Winner)

[edit] References

External links[link]

• "Oh Honey" at the Internet Movie Database
• "Oh Honey" at TV.com

A jar of honey with honey dipper

Honey in honeycomb

Honey ( /ˈhʌni/) is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.

Honey bees transform nectar into honey by a process of regurgitation, and store it as a primary food source in wax honeycombs inside the beehive. Beekeeping practices encourage overproduction of honey so the excess can be taken from the colony.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar.^[1][2] It has attractive chemical properties for baking, and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.^[1] Most microorganisms do not grow in honey because of its low water activity of 0.6.^[3] However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death^[4] (see Health hazards below).

Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey.^[5] Because bees carry an electrostatic charge, and can attract other particles, the same techniques of melissopalynology can be used in area environmental studies of radioactive particles, dust or particulate pollution.^[6][7]

Formation[link]

A honey bee on calyx of goldenrod

Honey natural sugars are dehydrated to prevent fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.

Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion, as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.

Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy.^[8] By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:

• a single female queen bee
• a seasonally variable number of male drone bees to fertilize new queens
• some 20,000 to 40,000 female worker bees.^[9]

The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.

In the hive, the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested.^[10] Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment.^[8] The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar.^[8] This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.^[8]

Physical and chemical properties[link]

Crystallized honey. The inset shows a close-up of the honey, showing the individual glucose grains in the fructose mixture.

The physical properties of honey vary, depending on water content, the type of flora used to produce it, temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients.

The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.^[11] The rate of crystallization is affected by the ratio of the main sugars, fructose to glucose, as well as the dextrin content. Temperature also affects the rate of crystallization, which is fastest between 13 and 17 °C (55 and 63 °F). Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.^[12]

Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become colder, the viscosity of honey increases. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. While appearing or even feeling solid, it will continue to flow at very slow rates. Honey has a glass transition between -42 and -51 °C (-44 and -60 °F). Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline).^[13][14]

The viscosity of honey is affected greatly by both temperature and water content. The higher the humidity, the easier honey will flow. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. At 25 °C (77 °F), honey with 14% humidity will generally have a viscosity of around 400 poise, while a honey containing 20% humidity will have a viscosity of around 20 poise. Viscosity increase due to temperature occurs very slowly at first. A honey containing 16% humidity, at 70 °C (158 °F), will have a viscosity of around 2 poise, while at 30 °C (86 °F), the viscosity will be around 70 poise. As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around 14 °C (57 °F). However, while honey is very viscous, it has rather low surface tension.^[15][16]

A few types of honey have unusual viscous properties. Honey from heather or manuka display thixotropic properties. These types of honey enter a gel-like state when motionless, but then liquify when stirred.^[17]

Since honey contains electrolytes, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity. Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash content.^[16]

The effect honey has on light is useful for determining the type and quality. Variations in the water content alter the refractive index of honey. Water content can easily be measured with a refractometer. Typically, the refractive index for honey will range from 1.504 at 13% humidity, to 1.474 at 25%. Honey also has an effect on polarized light, in that it will rotate the polarization plane. The fructose will give a negative rotation, while the glucose will give a positive one. The overall rotation can be used to measure the ratio of the mixture.^[16][18]

Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey will absorb is dependent on the relative humidity of the air. This hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation. Honey will tend to absorb more water in this manner than the individual sugars would allow on their own, which may be due to other ingredients it contains.^[18]

Like all sugar compounds, honey will caramelize if heated too much, becoming darker in color and eventually burning. However, honey contains fructose, which caramelizes at lower temperatures than the glucose.^[19] Honey also contains acids, which act as catalysts, decreasing the caramelization temperature even more.^[20] Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called melanoidins, during a Maillard reaction. The temperature at which caramelization begins varies, depending on the composition, but is typically between 70 °C (158 °F) and 110 °C (230 °F). The Maillard reaction will occur slowly at room temperature, taking from a few to several months to show visible darkening, but will speed-up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.^[21]

Unlike many other liquids, honey has very poor thermal conductivity, taking a long time to reach thermal equilibrium. Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed. However, honey will take substantially longer to liquify when just above the melting point than it will at elevated temperatures.^[16] Melting 20 kilograms of crystallized honey, at 40 °C (104 °F), can take up to 24 hours, while 50 kilograms may take twice as long. This time can be cut nearly in half by heating at 50 °C (122 °F). However, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature possible for the shortest amount of time.^[22]

Acid content[link]

The average pH of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both organic and amino. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic or aliphatic (non-aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. Gluconic acid, for instance, is a flavor enhancer. The aromatic acids, such as malic acid, come mostly from the flowers, adding to the aroma and taste of the honey.

Honey can contain up to 18 of the 20 amino acids. However, amino acid content is almost negligible in honey, accounting for only 0.05–0.1% of the composition. The main acid is proline.

Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture. Gluconic acid is the most prevalent. Gluconic acid is formed by the actions of an enzyme called glucose oxidase. Other organic acids are minor, consisting of formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.^[23][24]

In history, culture, and folklore[link]

Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a talisman and symbol of sweetness.^{[citation needed]}

Ancient times[link]

Honey seeker depicted on 8000 year old cave painting. At Araña Caves in Spain.

Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain.^[25] The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest.

In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead.^[26] The fertility god of Egypt, Min, was offered honey.

Pliny the Elder devotes considerable space in his book Naturalis Historia to the bee and honey, and its many uses. In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes, and references to its use in food can be found in the work of many Roman authors including Athenaeus, Cato and Bassus. Some of these are collected in the book Roman cookery.^[27]

The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book "Golden Rules of Business Success" written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period, there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.

Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Mayan stingless bees of Central America).

Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.

Religious significance[link]

In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.

In Jewish tradition, honey is a symbol for the new year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.

The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). The Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates.^[28] Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.^[29]

In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art.

In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.

In Islam, there is an entire Surah in the Qur'an called al-Nahl (the Honey Bee). According to hadith, Prophet Muhammad strongly recommended honey for healing purposes.^[30] The Qur'an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses.

And your Lord inspired the bee(s), saying: "Take your habitations in the mountains and in the trees and in what they erect. (68) Then, eat of all fruits, and follow the ways of your Lord made easy (for you)." There comes forth from their bellies, a drink of varying colour wherein is healing for mankind. Verily, in this is indeed a sign for people who think.^[31]

In western culture[link]

Jars of honey with honeycomb

The word "honey", along with variations like "honey bun" and the abbreviation "hon", has become a term of endearment in most of the English-speaking world. In some places it is used for loved ones; in others, such as the Southern United States, it is used when addressing casual acquaintances or even strangers.

In many children’s books, bears are depicted as eating honey (e.g., Winnie the Pooh), though most bears actually eat a wide variety of foods, and bears seen at beehives are usually more interested in bee larvae than honey.^[32] In some European languages, even the word for bear (e.g. in Russian медведь medvéd, in Belarusian мядзведзь, in Ukrainian ведмідь, in Polish niedźwiedź, in Czech medvěd, in Serbian медвед medved, in Bosnian medvjed in Croatian medvjed/međed and in Hungarian medve) is coined from the noun meaning honey and the verb meaning to eat, thus "honey eater."^[33] Honey is sometimes sold in bear-shaped jars or squeeze bottles.

Collecting honey[link]

Honey is collected from wild bee colonies, or from domesticated beehives. Wild bee nests are sometimes located by following a honeyguide bird.

Collecting honey is typically achieved by using smoke from a bee smoker to pacify the bees; this causes the bees to attempt to save the resources of the hive from a possible forest fire, and makes them far less aggressive. The honeycomb is removed from the hive and the honey is extracted from that, often using a honey extractor. The honey is then filtered.

Modern uses[link]

As a food and in cooking[link]

The main uses of honey are in cooking, baking, as a spread on bread, and as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. According to the The National Honey Board (a USDA-overseen organization), "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners".^[34] Honey barbecue and honey mustard are common and popular sauce flavors.

Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an adjunct in some beers.

Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.

Nutrition[link]

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),^[1] making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.^[1] As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals.^[35][36] Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.^{[37][38][vague]} The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.^[35]

Typical honey analysis:^[39]

• Fructose: 38.2%
• Glucose: 31.3%
• Maltose: 7.1%
• Sucrose: 1.3%
• Water: 17.2%
• Higher sugars: 1.5%
• Ash: 0.2%
• Other/undetermined: 3.2%

Its glycemic index ranges from 31 to 78, depending on the variety.^[40]

Honey has a density of about 1.36 kilograms per litre (36% denser than water).^[41]

Isotope ratio mass spectrometry can be used to detect addition of corn syrup or sugar cane sugars by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins; in an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. As low as 7% level of addition can be detected.^[42]

Classification[link]

Honey is classified by its floral source, and there are also divisions according to the packaging and processing used. There are also regional honeys. Honey is also graded on its color and optical density by USDA standards, graded on a scale called the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.^[43]

Floral source[link]

Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefor region of origin.

Blended[link]

Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.^[44]

Polyfloral[link]

Polyfloral honey, also known as wildflower honey,^[45] is derived from the nectar of many types of flowers.^[46] The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.^[47]

Monofloral[link]

Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources.^[48] To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types. Typical examples of North American monofloral honeys are clover, orange blossom, blueberry, sage, tupelo, buckwheat, fireweed, and sourwood. Some typical European examples include thyme, thistle, heather, acacia, dandelion, sunflower, honeysuckle, and varieties from lime and chestnut trees. In North Africa (e.g. Egypt) examples include clover, cotton, and citrus (mainly orange blossoms).

Honeydew honey[link]

Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys.^[48] Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria and Northern California in the United States. In Greece, pine honey (a type of honeydew honey) constitutes 60–65% of the annual honey production.^[49] Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.

The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.

Classification by packaging and processing[link]

Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.

Honeycomb

A variety of honey flavors and container sizes and styles from the 2008 Texas State Fair

• Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey." Honey that has crystallized over time (or commercially purchased crystallized) in the home can be returned to a liquid state if stirred in a container sitting in warm water at 120 °F (approx 49 °C).^[50]
• Pasteurized honey is honey that has been heated in a pasteurization process (161 °F (71.7 °C) or higher). Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.^[51]
• Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey).^[52] Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever (see Other medical applications below).
• Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or enzymes.
• Filtered honey is honey of any type that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed.^[53] The process typically heats honey to 150–170 °F (approx. 65–77 °C) to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by the supermarket trade.
• Ultrasonicated honey has been processed by ultrasonication, a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures of approximately 95 °F (35 °C) and can reduce liquefaction time to less than 30 seconds.^[54]
• Whipped honey, also called creamed honey, spun honey, churned honey, candied honey, honey fondant, and set honey (in the UK), has been processed to control crystallization. Whipped honey contains a large number of small crystals in the honey. The small crystals prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.
• Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agents. Dried honey is commonly used to garnish desserts.
• Comb honey is honey still in the honeybees' wax comb. It traditionally is collected by using standard wooden frames in honey supers. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".^[55] In India, honey is harvested from forests in bee's natural habitat. It is said that honey will be consumed by the bees on the new moon day, so it is cultivated the day before.
• Chunk honey is packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.

Preservation[link]

Sealed frame of honey

Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for decades and even centuries.^[56][57] The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin. Honey sealed in honeycomb cells by the bees is considered by many to be the ideal form for preservation.

Honey should also be protected from oxidation and temperature degradation. It generally should not be preserved in metal containers because the acids in the honey may promote oxidation of the vessel. Traditionally, honey was stored in ceramic or wooden containers; however, glass and plastic are now the favored materials. Honey stored in wooden containers may be discolored or take on flavors imparted from the vessel. Likewise, honey stored uncovered near other foods may absorb other smells.

Excessive heat can have detrimental effects on the nutritional value of honey.^[58][59] Heating up to 37 °C (98.6 °F) causes loss of nearly 200 components, some of which are antibacterial. Heating up to 40 °C (104 °F) destroys invertase, an important enzyme. At 50 °C (122 °F), the honey sugars caramelize. Generally, any large temperature fluctuation causes decay.^[60]

Regardless of preservation, honey may crystallize over time. Crystallization does not affect the flavor, quality or nutritional content of the honey, though it does affect color and texture. The rate is a function of storage temperature, availability of "seed" crystals and the specific mix of sugars and trace compounds in the honey. Tupelo and acacia honeys, for example, are exceptionally slow to crystallize, while goldenrod will often crystallize still in the comb. Most honeys crystallize fastest between about 50 and 70 °F (10 and 21 °C). The crystals can be dissolved by heating the honey.

Distinguishing honey[link]

Honey grading[link]

In the US, honey grading is performed voluntarily (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") based upon USDA standards. Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects and clarity. Honey is also classified by color though it is not a factor in the grading scale.^[61] The honey grade scale is:

Other countries may have differing standards on the grading of honey. India, for example, certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.^[62]

Indicators of quality[link]

High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.^[63] After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%)^[63] of the product. Honey with excessive water content is not suitable for long-term preservation.^[64]

In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49°C (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.

A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acids phenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.^[65]

In medicine[link]

Historically, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained.

In Ayurveda, a 4000-year-old medicine originating from India, honey is considered to positively affect all three primitive material imbalances of the body. "Vaatalam guru sheetam cha raktapittakaphapaham| Sandhatru cchedanam ruksham kashayam madhuram madhu|| "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on doshas (imbalances) is that it aggravates vata (air / moving forces), scrapes kapha (mucus / holding forces) and normalizes pitta (catabolic fire) and rakta (blood). It promotes the healing process." Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria (MRSA). One New Zealand researcher says a particular type of honey (Manuka honey) may be useful in treating MRSA infections.^[66])

As an antimicrobial agent honey may have the potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free Iron, its slow release of hydrogen peroxide,^[67] high acidity,^[68] and the antibacterial activity of methylglyoxal.^[69]

Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.^[70]

Osmotic effect[link]

Honey has an Osmotic effect.^[71] Honey is primarily a saturated mixture of two monosaccharides, with a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth. If water is mixed with honey, it loses its low water activity, and therefore no longer possesses this antimicrobial property.

Hydrogen peroxide[link]

Hydrogen peroxide is formed in a slow-release manner by the enzyme glucose oxidase present in honey. It becomes active only when honey is diluted, requires oxygen to be available for the reaction (thus it may not work under wound dressings, in wound cavities or in the gut), is active only when the acidity of honey is neutralized by body fluids, can be destroyed by the protein-digesting enzymes present in wound fluids, and is destroyed when honey is exposed to heat and light.^[69] Honey chelates and deactivates free iron, which would otherwise catalyze the formation of oxygen free radicals from hydrogen peroxide, leading to inflammation. Also, the antioxidant constituents in honey help clean up oxygen free radicals present.^[72]

C₆H₁₂O₆ + H₂O + O₂ → C₆H₁₂O₇ + H₂O₂ (glucose oxidase reaction)

When honey is used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic.

Use for diabetic ulcers[link]

Topical honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use topical antibiotics.^[73]

Acidity[link]

The pH of honey is commonly between 3.2 and 4.5.^[68] This relatively acidic pH level prevents the growth of many bacteria.

Methylglyoxal[link]

The nonperoxide antibiotic activity is due to methylglyoxal (MGO) and an unidentified synergistic component. Most honeys contain very low levels of MGO, but manuka honey contains very high levels. The presence of the synergist in manuka honey more than doubles MGO antibacterial activity.^[69]

Nutraceutical effects[link]

Antioxidants in honey have even been associated with reducing the damage done to the colon in colitis in a study involving administering honey enemas to rats.^[74] Such claims are consistent with its use in many traditions of folk medicine.^[75]

Use for sore throats and coughs[link]

Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs.^[76]

Other medical applications[link]

Some studies suggest the topical use of honey may reduce odors, swelling, and scarring when used to treat wounds; it may also prevent the dressing from sticking to the healing wound.^[68]

Honey has been shown to be an effective treatment for conjunctivitis in rats.^[77]

Unfiltered, pasteurized honey is widely believed to alleviate allergies, though neither commercially filtered nor raw honey was shown to be more effective than placebo in a controlled study of 36 participants with ocular allergies.^[78] Nearly 1 in 3 of the volunteers dropped out of the study because they couldn’t tolerate eating one tablespoon of honey every day due to the overly sweet taste.^[79] The official conclusion: "This study does not confirm the widely held belief that honey relieves the symptoms of allergic rhinoconjunctivitis." A more recent study has shown pollen collected by bees to exert an antiallergenic effect, mediated by an inhibition of IgE immunoglobulin binding to mast cells. This inhibited mast cell degranulation and thus reduced allergic reaction.^[80] The risk of experiencing anaphylaxis as an immune system reaction may outweigh any potential allergy relief.^[79]

A review in the Cochrane Library suggests honey could reduce the time it takes for a mild burn to heal — up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed mild burns faster than traditional dressings did, the author recommends viewing the findings with caution, since a single research centre performed all of the burn studies.^[81]

Health hazards[link]

Botulism[link]

Because of the natural presence of botulinum endospores in honey,^[82] children under one year of age should not be given honey. The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey.^[83] Medical grade honey can be treated with gamma radiation to reduce the risk of botulinum spores being present.^[84] Gamma radiation evidently does not affect honey's antibacterial activity, whether or not the particular honey's antibacterial activity is dependent upon peroxide generation.^[85]

Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006,^[86] yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California.^[87] While the risk honey poses to infant health is small, it is recommended not to take the risk^[88]

Toxic honey[link]

Honey produced from flowers of oleanders, rhododendrons, mountain laurels, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, claims it dilutes any toxins but these findings are not verifiable.^[89]

New Zealand[link]

Toxic honey may also result when bees are proximate to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey.^[90] Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within 3 km of their apiary.

Honey-producing countries[link]

Honey-producing countries

In 2005, China, Argentina, Turkey and the United States were the top producers of natural honey, reports the Food and Agriculture Organization of the United Nations (FAO).

Significant regional producers of honey include Turkey (ranked third worldwide) and Ukraine (ranked fifth worldwide).^[91]

Mexico is also an important producer of honey, providing about 10% of the world's supply^{[citation needed]}. Much of this (about one-third) comes from the Yucatán Peninsula. Honey production began there when the Apis mellifera and the A. mellifera ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and subtropical flowers.^[92]

Honey is also one of the gourmet products of the French island of Corsica. Corsican honey is certified as to its origin (Appellation d'origine contrôlée) just as are French wines, like Champagne.^[93]

Gallery of honey harvesting[link]

• 

  Modern beehives

• 

  Smoking the hive

• 

  Using a blower to remove bees from honey prior to removal to honey house

• 

  A beekeeper removing frames from the hive

• 

  A capped honey super frame

• 

  Opening the cells: Uncapping

• 

  An uncapping fork

• 

  Uncapping the cells by hand using an uncapping knife

• 

  Extracting the honey

• 

  Filtering the honey

• 

  Pouring in pots

• 

  View Honey Al Jabal Alkhdar near the city of Bayda, Libya

See also[link]

Wikibooks Cookbook has a recipe/module on Honey

Wikimedia Commons has media related to: Honey

References[link]

External links[link]

• U.S. National Honey Board
• Honey varieties with pictures
• Value-Added Products From Beekeeping, Food and Agriculture Organization of the United Nations
• Beekeeping and Sustainable Livelihoods, Food and Agriculture Organization of the United Nations

lez:Вирт

Katy Perry
Katy Perry at the Logie Awards in 2011
Background information
Birth name	Katheryn Elizabeth Hudson
Also known as	Katy Hudson
Born	(1984-10-25) October 25, 1984 (age 27) Santa Barbara, California, U.S.
Genres	Pop, rock, dance, gospel
Occupations	Singer-songwriter, actress
Instruments	Vocals, guitar, piano
Years active	2001–present
Labels	Red Hill, Island, Columbia, Capitol
Associated acts	The Matrix
Website	Katyperry.com

Katheryn Elizabeth Hudson^[1] (born October 25, 1984), known by her stage name Katy Perry, is an American singer, songwriter and actress. Perry grew up with gospel music, and during her first year of high school she pursued a music career as Katy Hudson, releasing her first studio album called Katy Hudson which failed to chart. She recorded a solo album later, which was never released. After signing with Capitol Music Group in 2007, her fourth record label in seven years, she adopted the stage name Katy Perry.

She first gained recognition with the release of her first mainstream album, One of the Boys in 2008, which spawned three Billboard Hot 100 top-ten songs—"I Kissed A Girl", "Hot n Cold" and "Waking Up In Vegas". Perry supported the album with her Hello Katy Tour. In 2010, her third studio album, Teenage Dream (2010), which topped the Billboard 200 chart, and spawned five number one singles—"California Gurls", "Teenage Dream", "Firework", "E.T." and "Last Friday Night (T.G.I.F.)"—Teenage Dream was the only album (after Michael Jackson's Bad)—to do so, and the first female in history to achieve this milestone. She embarked on the California Dreams Tour, which grossed nearly $60 million worldwide.^[2] Perry re-released the album under the name of Teenage Dream: The Complete Confection on March 26, 2012, and the re-release has already spawned the number-one single "Part of Me".

Perry is the only artist to spend over 52 consecutive weeks in the top ten of the Billboard Hot 100, and has since heightened this to 69 weeks.^[3] As of 2012, Perry has been nominated for eight Grammy Awards. She was named 2011's "Artist of the Year" by MTV.^[4] She has sold 37.6 million digital tracks in the United States and 11 million albums worldwide.^[5] Perry was a guest judge on the seventh series of The X Factor UK and the ninth season of American Idol. She has released fragrances "Purr" and "Meow". She ventured into film, voicing Smurfette in the 2011 film The Smurfs. Perry was married to British comedian Russell Brand from 2010 to 2012.

Early life[link]

Perry was born Katheryn Elizabeth Hudson in Santa Barbara, California^[6] to Keith, a West Coast scenester in the 1960s,^[7] and Mary Hudson (née Perry), an evangelist who grew up in Southern California and had a "tempestuous" first marriage in Zimbabwe.^[7] Perry has Portuguese, German, Irish, and English ancestry.^[8][9][10] She is the second child of two pastors.^[11] She has an older sister named Angela Hudson and younger brother named David Hudson.^[12] Perry's mother's aunt and uncle were screenwriter Eleanor Perry and director Frank Perry.^[7] Perry was incorporated into her parents' ministry^[11] and sang in their church between the ages of 9 and 17.^[13] She grew up listening to gospel music,^[14] was not allowed to listen to what her mother called "secular music",^[13][15] and attended Christian schools and camps.^[11] As a child, Perry learned how to dance in a recreation building in Santa Barbara. She was taught by seasoned dancers and began with swing, Lindy Hop, and jitterbug.^[16] She took her GED after her first year at Dos Pueblos High School and decided to leave school in the pursuit of a career in music.^[17] Perry initially started singing "because [she] was at that point in [her] childhood where [she] was copycatting [her] sister and everything she [would do]."^[17] Her sister practiced with cassette tapes, while Perry took the tapes herself when her sister was not around. She rehearsed the songs and performed them in front of her parents, who suggested she take vocal coaching. She grabbed the opportunity and began taking lessons at the age of nine and continued until she was sixteen. She later enrolled in at the Music Academy of the West in Santa Barbara, and studied Italian opera for a short period of time.^[17]

Career[link]

1999–2006: Career beginnings[link]

Perry performing on her guitar, an instrument she learned to play when she was just starting her record career

When Perry was 15, her singing in church attracted the attention of rock veterans from Nashville, Tennessee, who brought her there to polish her writing skills.^[18] In Nashville, Perry started recording demos and was taught by country music veterans how to craft songs and play guitar.^[13][15] Perry signed to the Christian music label Red Hill, under which she recorded her first album at the age of 15.^[19] Performing as Katy Hudson, she released a self-titled gospel rock album in 2001.^[18] She supported this album with The Strangely Normal Tour, accompanied by Phil Joel, LaRue, Luna Halo, Earthsuit and V*Enna.^[20] The album was unsuccessful as the label ceased operations at the end of 2001.^[19] She later changed her surname to Perry, her mother's maiden name, because "Katy Hudson" was too close to film actress Kate Hudson.^[18][21]