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Journals / Arkeoloji ve Sanat / 2010 / Cilt: 0 - Sayı: 134

Honey and alimentation in antiquity

Antikçağ'da bal ve beslenme

Dinçer Savaş LENGER
Pages
89–96
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It's ferment feature is used to produce viniger and alcoholic beverages.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Honey which is produced by the honey bee gathering nectars from flowers and adding to it enzymes and storing in the cells take an active pat at the alimentation of human being for the prehistoric periods.
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Key Findings & Data:As a carbon hydrate source, it is extremely hypertonic, bacteriostatic and bartericidal.
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Conclusion & Impact:It's ferment feature is used to produce viniger and alcoholic beverages.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Honey which is produced by the honey bee gathering nectars from flowers and adding to it enzymes and storing in the cells take an active pat at the alimentation of human being for the prehistoric periods. As a carbon hydrate source, it is extremely hypertonic, bacteriostatic and bartericidal. Especially it takes place as a sweetener at the dishes. It's conservation features make possible to keep fresh the vegetables, fruits and meet. It's ferment feature is used to produce viniger and alcoholic beverages.

Özet

Bal arısı tarafından toplanan bitki nektarlarının enzimler yardımıyla işlenip peteklere depo edilmesiyle oluşan bal, prehistorik çağlardan itibaren insanoğlunun beslenmesinde doğrudan rol oynamıştır. Bir karbonhidrat kaynağı olarak güç veren, direnç arttıran ve bağışıklık sistemini koruyan bal, özellikle yemeklerde tatlandırıcı olarak kendisine yer bulur. Antibakteriyel vasıflara sahip oluşu, sebze ve meyvelerin uzun zaman bozulmadan korunmasında; fermante edici özelliği ise sirke ve alkollü içki üretiminde kullanılmıştır.

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Cite This Article

LENGER, D. S. (2022). Honey and alimentation in antiquity. Arkeoloji ve Sanat, Cilt: 0 - Sayı: 134, 89–96. https://ajindex.com/articles/448841

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