Discussion
Honey resists most microbial spoilage because of its
Answer: D
Correct answer: very low available water and high sugar content
Honey is roughly eighty per cent sugar and holds only a little water, and that water is bound so tightly by the sugar that the water activity falls to around 0.6 - below what any bacterium can grow at. Its acidity and its glucose oxidase, which generates hydrogen peroxide, reinforce the effect, but the low water activity is the principal barrier.
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