| Descriptor in English: | Honey |
| Descriptor in Spanish: | Miel |
| Descriptor in Portuguese: | Mel |
| Descriptor in French: | Miel |
| Entry term(s): |
Honeys |
| Tree number(s): |
G07.203.300.581 J02.500.581 VS2.001.001.001.006 |
| Scope note: | A sweet viscous liquid food, produced in the honey sacs of various bees from nectar collected from flowers. The nectar is ripened into honey by inversion of its sucrose sugar into fructose and glucose. It is somewhat acidic and has mild antiseptic properties, being sometimes used in the treatment of burns and lacerations. |
| Allowable Qualifiers: |
AE adverse effects AN analysis CL classification EC economics HI history MI microbiology PO poisoning PS parasitology RE radiation effects SD supply & distribution SN statistics & numerical data ST standards TO toxicity VI virology |
| DeCS UI: | 6878 |
| Descriptor UI: | D006722 |
| Date Established: | 1966/01/01 |
| Date of Entry: | 1999/01/01 |
| Revision Date: | 2014/10/14 |
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PHENOMENA AND PROCESSES
Physiological Phenomena [G07]Physiological Phenomena -
TECHNOLOGY, INDUSTRY, AND AGRICULTURE
Food and Beverages [J02]Food and Beverages -
HEALTH SURVEILLANCE
Health Surveillance of Products [VS2]Health Surveillance of Products
|
|
Honey
- Preferred
| Concept UI |
M0010527 |
| Scope note | A sweet viscous liquid food, produced in the honey sacs of various bees from nectar collected from flowers. The nectar is ripened into honey by inversion of its sucrose sugar into fructose and glucose. It is somewhat acidic and has mild antiseptic properties, being sometimes used in the treatment of burns and lacerations. |
| Preferred term | Honey |
| Entry term(s) |
Honeys |
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