What two primary factors heavily influence the viscosity of honey?
Answer
Temperature and water content
Viscosity, which is the inherent measure of a fluid's resistance to flow, is not static in honey but changes dynamically based on environmental and inherent compositional factors. The two most heavily weighted determinants of honey viscosity are the surrounding temperature and the percentage of water held within the solution. Warmer temperatures lower the resistance to flow, making the honey runnier and less viscous, exemplified by honey at 70°F (21°C) flowing more easily than at cooler temperatures. Conversely, higher water content generally lowers viscosity, meaning honey with lower inherent moisture will naturally be thicker and more resistant to pouring.
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