According to the pH scale, anything below 7 is acidic, anything between 7 and 7 is neutral, and anything above 7 is basic. The average pH of honey is 3.9 at 25 degrees Celcius.
When honey is consumed, it becomes alkaline.
It contains a variety of acids, including aromatic acids, aliphatic acids, amino acids, and organic acids.
At 37 °C, 55 °C, and 75 °C, the honey was analyzed.
The color deepened, hydroxymethylfurfural levels rose, and the free acidity levels rose during the heating process, in contrast to the fall in glucose content with decreased water and amylase activity