https://inl340dspace.up.ac.za/handle/123456789/124 This collection contains academic articles and materials related to INL 340. Fri, 11 Sep 2026 21:05:39 GMT 2026-09-11T21:05:39Z https://inl340dspace.up.ac.za:443/bitstream/id/77f73691-b7c3-43d4-adaf-bd9389f92f64/ https://inl340dspace.up.ac.za/handle/123456789/124 https://inl340dspace.up.ac.za/handle/123456789/950 The use of honey to increase general well-being and flourishing Pink, Piglet; Winnie, Bear Honey is a sweet, viscous food substance made by honey bees and some related insects.[1] Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs.[1][2] The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption.[3] Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture. Wed, 01 Jan 2020 00:00:00 GMT https://inl340dspace.up.ac.za/handle/123456789/950 2020-01-01T00:00:00Z https://inl340dspace.up.ac.za/handle/123456789/949 BALANCING RESEARCH AND EDUCATION IN THE SCIENCES John, Doe Research comprises "creative and systematic work undertaken to increase the stock of knowledge, including knowledge of humans, culture and society, and the use of this stock of knowledge to devise new applications."[1] It is used to establish or confirm facts, reaffirm the results of previous work, solve new or existing problems, support theorems, or develop new theories. A research project may also be an expansion on past work in the field. Research projects can be used to develop further knowledge on a topic, or in the example of a school research project, they can be used to further a student's research prowess to prepare them for future jobs or reports. Item consists of a paper and an image. Thu, 09 Nov 2017 00:00:00 GMT https://inl340dspace.up.ac.za/handle/123456789/949 2017-11-09T00:00:00Z https://inl340dspace.up.ac.za/handle/123456789/948 The use of honey to increase general well-being and flourishing Pink, Piglet; Winnie, Bear Honey is a sweet, viscous food substance made by honey bees and some related insects.[1] Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs.[1][2] The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption.[3] Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture. Keywords: honey, well-being, flourishing, bears Honey is produced by bees collecting nectar and honeydew for use as sugars consumed to support metabolism of muscle activity during foraging or to be stored as a long-term food supply.[11][12] During foraging, bees access part of the nectar collected to support metabolic activity of flight muscles, with the majority of collected nectar destined for regurgitation, digestion, and storage as honey.[11][13] In cold weather or when other food sources are scarce, adult and larval bees use stored honey as food.[12] By contriving for bee swarms to nest in human-made hives, people have been able to semidomesticate the insects and harvest excess honey. In the hive or in a wild nest, the three types of bees are: • a single female queen bee • a seasonally variable number of male drone bees to fertilize new queens • 20,000 to 40,000 female worker bees[14] Leaving the hive, a foraging bee collects sugar-rich flower nectar, sucking it through its proboscis and placing it in its proventriculus (honey stomach or crop), which lies just dorsal to its food stomach. The honey stomach holds about 40 mg of nectar, or roughly 50% of the bee's unloaded weight, which can require over a thousand flowers and more than an hour to fill. The nectar generally begins with a water content of 70 to 80%.[15] Salivary enzymes and proteins from the bee's hypopharyngeal gland are added to the nectar to begin breaking down the sugars, raising the water content slightly. The forager bees then return to the hive, where they regurgitate and transfer nectar to the hive bees. The hive bees then use their honey stomachs to ingest and regurgitate the nectar, forming bubbles between their mandibles repeatedly until it is partially digested. The bubbles create a large surface area per volume and a portion of the water is removed through evaporation.[16][11][13][17] Bee digestive enzymes hydrolyze sucrose to a mixture of glucose and fructose, and break down other starches and proteins, increasing the acidity.[11][13][18] Wed, 01 Jan 2020 00:00:00 GMT https://inl340dspace.up.ac.za/handle/123456789/948 2020-01-01T00:00:00Z