Study of Rheology and Surface Properties of Honey

The properties of honey are studied experimentally. It is shown that honey becomes less viscous as with an increase in its moisture content or temperature. Close results are obtained when measuring the surface tension coefficient of white honey using several methods: the drop weight method, the capillary rise method, and the air bubble detachment method. A formula is derived that allows one to estimate the dynamic viscosity of the fluid using the known surface tension coefficient and the known air bubble shape recovery rate in a fluid after the stretching the bubble twice its size at the same measurement temperature.