{'fraction_non_alphanumeric': 0.0125, 'fraction_numerical': 0.0, 'mean_word_length': 5.166666666666667, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The influence of the moisture weight ratio and the activity of the invertase enzyme on the crystallization rate of natural honey

The article presents studies on the dependence of the crystallization rate of natural honey on the moisture weight ratio, the activity of the invertase enzyme. Based on the results presented, preliminary conclusions can be drawn, which indicate that the higher the activity of the invertase enzyme, the sooner the crystallization of the honey begins.