Question

In honey the percentage of maltose and other sugar is ………. percent.
(a)9.2
(b)8.81
(c)10.5
(d)11.2

Answer 1

They are collected from wild bee colonies, or from hives of domesticated bees, a practice is known as beekeeping or apiculture. Bees store honey in wax structures called honeycombs. The diversity of honey generated by honey bees (the genus Apis) is the best-known, because of its worldwide economical production and human consumption.

Complete answer:
Honey is a sweet, viscous food composed of honey bees and a few similar insects. Bees give honey from the sugary release of plants floral through regurgitation, enzymatic responsibility, and water evaporation. Honey gets its sweetness from the monosaccharides fructose (about 38-55 percent) and glucose (about 31percent) and has about the same relative sweetness as sucrose (table sugar). Maltose, sucrose, and other sugars account for 8.81 percent. It has an enchanting chemical character for baking and a particular flavor when utilized as a sweetener.

Additional Information: Honey is obtained by bees gathering nectar and honeydew to be used as sugars to help the metabolism of muscle function while foraging or to be reserved as a long-term food store. During searching, bees enter a part of the nectar collected to hold up the metabolic activity of flight muscles, with the bulk of composed nectar certain for regurgitation, digestion, and storage as honey. In weather or when other food sources are uncommon, adult and larval bees utilize reserved honey as food. Most microorganisms don't develop in honey, so packed honey doesn't damage, even after thousands of years.
So, the correct answer is ‘8.81’.

Note: Because of its constitution and chemical nature, honey is meat for long-term storage and is easily digested even after long preservation. Honey, and objects immersed in honey, are preserved for hundreds of years. The key to preservation is restricting entry to humidity. Over its history as a food, the most uses of honey are in cooking, baking, desserts, as a selection on bread, as an inclusion to varied beverages like tea, and as a sweetener in few economical beverages.