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dbr:Honey . dbr:Terai dbo:wikiPageWikiLink dbr:Honey . dbr:Animal_husbandry dbo:wikiPageWikiLink dbr:Honey . dbr:Cuisine_of_New_York_City dbo:wikiPageWikiLink dbr:Honey . dbr:Indigenous_cuisine_of_the_Americas dbo:wikiPageWikiLink dbr:Honey . dbr:Pecan_pie dbo:wikiPageWikiLink dbr:Honey . dbr:Added_sugar dbo:wikiPageWikiLink dbr:Honey . dbr:Agricultural_subsidy dbo:wikiPageWikiLink dbr:Honey . dbr:Gingerbread dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:List_of_American_breakfast_foods dbo:wikiPageWikiLink dbr:Honey . dbr:Smoothie dbo:wikiPageWikiLink dbr:Honey . dbr:Brazilian_cuisine dbo:wikiPageWikiLink dbr:Honey . dbr:Honey_bun dbo:wikiPageWikiLink dbr:Honey ; dbp:mainIngredient dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Candy_corn dbo:wikiPageWikiLink dbr:Honey . dbr:Scottish_cuisine dbo:wikiPageWikiLink dbr:Honey . dbr:Sticky_bun dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Outline_of_food_preparation dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Peanut_butter,_banana_and_bacon_sandwich> dbo:wikiPageWikiLink dbr:Honey . dbr:Granola dbo:wikiPageWikiLink dbr:Honey . dbr:Toblerone dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Fla\u00F3> dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:P-Coumaric_acid dbo:wikiPageWikiLink dbr:Honey . dbr:Madagascar_mangroves dbo:wikiPageWikiLink dbr:Honey . dbr:Castoreum dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_honeydew_sources dbo:wikiPageWikiLink dbr:Honey . dbr:Navarino_Icons dbo:wikiPageWikiLink dbr:Honey . dbr:Epilobium dbo:wikiPageWikiLink dbr:Honey . dbr:Campora_San_Giovanni dbo:wikiPageWikiLink dbr:Honey . dbr:Bees_in_mythology dbo:wikiPageWikiLink dbr:Honey . dbr:Nectar_source dbo:wikiPageWikiLink dbr:Honey . dbr:Anthiro dbo:wikiPageWikiLink dbr:Honey . dbr:Francisco_Vicente_Aguilera dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Houdek_(soil)> dbo:wikiPageWikiLink dbr:Honey . dbr:Japanese_Agricultural_Standard dbo:wikiPageWikiLink dbr:Honey . dbr:Agriculture_in_Mesopotamia dbo:wikiPageWikiLink dbr:Honey . dbr:Falher dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Ostr\u00F3w_Lubelski> dbo:wikiPageWikiLink dbr:Honey . dbr:History_of_Cambridgeshire dbo:wikiPageWikiLink dbr:Honey . dbr:Isotopic_signature dbo:wikiPageWikiLink dbr:Honey . dbr:James_Ruse_Agricultural_High_School dbo:wikiPageWikiLink dbr:Honey . dbr:Westmoreland_Parish dbo:wikiPageWikiLink dbr:Honey . dbr:Shlach dbo:wikiPageWikiLink dbr:Honey . dbr:Mellite dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Stardock_Systems,_Inc._v._Reiche> dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Mixing_(process_engineering)> dbo:wikiPageWikiLink dbr:Honey . dbr:Concave_cake dbo:wikiPageWikiLink dbr:Honey . dbr:Trichomyrmex_destructor dbo:wikiPageWikiLink dbr:Honey . dbr:Hive_management dbo:wikiPageWikiLink dbr:Honey . dbr:Economy_of_ancient_Greece dbo:wikiPageWikiLink dbr:Honey . dbr:Plebeina_armata dbo:wikiPageWikiLink dbr:Honey . dbr:Shendi dbo:wikiPageWikiLink dbr:Honey . dbr:Mash_ingredients dbo:wikiPageWikiLink dbr:Honey . dbr:Confectionery_in_the_English_Renaissance dbo:wikiPageWikiLink dbr:Honey . dbr:Panforte dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . <http://dbpedia.org/resource/Lacab\u00F2n> dbo:wikiPageWikiLink dbr:Honey ; dbp:mainIngredient dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Pastila dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Kettle_corn dbo:wikiPageWikiLink dbr:Honey . dbr:Gozinaki dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Hangwa dbo:wikiPageWikiLink dbr:Honey . dbr:Bienenstich dbo:wikiPageWikiLink dbr:Honey . dbr:Sweets_from_the_Indian_subcontinent dbo:wikiPageWikiLink dbr:Honey . dbr:Coconut_ice dbo:wikiPageWikiLink dbr:Honey . dbr:Sohan_asali dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Candy_pumpkin dbo:wikiPageWikiLink dbr:Honey ; dbp:mainIngredient dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Sesame_seed_candy dbo:wikiPageWikiLink dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Lockets dbo:wikiPageWikiLink dbr:Honey . dbr:Haazinu dbo:wikiPageWikiLink dbr:Honey . dbr:Traidcraft dbo:wikiPageWikiLink dbr:Honey . dbr:Acherontia_lachesis dbo:wikiPageWikiLink dbr:Honey . dbr:Kabarawan dbo:wikiPageWikiLink dbr:Honey . dbr:Konsojaya_Trading_Company dbo:wikiPageWikiLink dbr:Honey . dbr:Philippine_wine dbo:wikiPageWikiLink dbr:Honey . dbr:Ancient_Black_Sea_shipwrecks dbo:wikiPageWikiLink dbr:Honey . dbr:Machakheli dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/705> dbo:wikiPageWikiLink dbr:Honey . dbr:Van_vilayet dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/F\u0131nd\u0131kl\u0131,_Rize> dbo:wikiPageWikiLink dbr:Honey . dbr:Zhegao dbo:wikiPageWikiLink dbr:Honey . dbr:Anthecology dbo:wikiPageWikiLink dbr:Honey . dbr:Pollination_management dbo:wikiPageWikiLink dbr:Honey . dbr:Social_immunity dbo:wikiPageWikiLink dbr:Honey . dbr:Protopolybia_exigua dbo:wikiPageWikiLink dbr:Honey . dbr:Metcalfa_pruinosa dbo:wikiPageWikiLink dbr:Honey . dbr:Food_and_dining_in_the_Roman_Empire dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Jonathan_(1_Samuel)> dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Anosibe_An\u0027ala> dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Holy_Cross_Abbey,_Virginia> dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_Curious_George_episodes dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/\u00C7\u00E4k\u00E7\u00E4k> dbo:wikiPageWikiLink dbr:Honey . dbr:Facial_mask dbo:wikiPageWikiLink dbr:Honey . dbr:Cutibacterium_acnes dbo:wikiPageWikiLink dbr:Honey . dbr:East_Siberian_brown_bear dbo:wikiPageWikiLink dbr:Honey . dbr:Prosopis_flexuosa dbo:wikiPageWikiLink dbr:Honey . dbr:Crotalaria_retusa dbo:wikiPageWikiLink dbr:Honey . dbr:Antherophagus_ochraceus dbo:wikiPageWikiLink dbr:Honey . dbr:Vulture_bee dbo:wikiPageWikiLink dbr:Honey . dbr:Knightia_excelsa dbo:wikiPageWikiLink dbr:Honey . dbr:Baltai dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Badnjak_(Croatian)> dbo:wikiPageWikiLink dbr:Honey . dbr:Demulcent dbo:wikiPageWikiLink dbr:Honey . dbr:Crispin_Hard_Cider_Company dbo:wikiPageWikiLink dbr:Honey . dbr:Tabora_Region dbo:wikiPageWikiLink dbr:Honey . dbr:Vanni_chieftaincies dbo:wikiPageWikiLink dbr:Honey . dbr:Heath_beekeeping dbo:wikiPageWikiLink dbr:Honey . dbr:Sacbrood_virus dbo:wikiPageWikiLink dbr:Honey . dbr:Mel dbo:wikiPageWikiLink dbr:Honey . dbr:Jianpi_Wan dbo:wikiPageWikiLink dbr:Honey . dbr:Honey_bear dbo:wikiPageWikiLink dbr:Honey . dbr:Saul dbo:wikiPageWikiLink dbr:Honey . dbr:Manna dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_African_dishes dbo:wikiPageWikiLink dbr:Honey . dbr:Tadjoura dbo:wikiPageWikiLink dbr:Honey . dbr:Samos dbo:wikiPageWikiLink dbr:Honey . dbr:American_black_bear dbo:wikiPageWikiLink dbr:Honey . dbr:Tunisian_cuisine dbo:wikiPageWikiLink dbr:Honey . dbr:Asian_black_bear dbo:wikiPageWikiLink dbr:Honey . dbr:Bee_pollen dbo:wikiPageWikiLink dbr:Honey . dbr:Kanyuambora dbo:wikiPageWikiLink dbr:Honey . dbr:Hygroscopy dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Flores_Island_(Azores)> dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/The_Many_Adventures_of_Winnie_the_Pooh_(attraction)> dbo:wikiPageWikiLink dbr:Honey . dbr:Masikoro dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_shipwrecks_in_January_1862 dbo:wikiPageWikiLink dbr:Honey . dbr:History_of_Maputo dbo:wikiPageWikiLink dbr:Honey . dbr:Yukhoe dbo:wikiPageWikiLink dbr:Honey . dbr:Vegetarian_and_vegan_dog_diet dbo:wikiPageWikiLink dbr:Honey . dbr:Culture_of_Arkansas dbo:wikiPageWikiLink dbr:Honey . dbr:Dichrostachys_cinerea dbo:wikiPageWikiLink dbr:Honey . dbr:Quinta_de_San_Pedro_Alejandrino dbo:wikiPageWikiLink dbr:Honey . dbr:Clyssus dbo:wikiPageWikiLink dbr:Honey . dbr:Ambrosia dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Bee\u0027s_Knees> dbo:wikiPageWikiLink dbr:Honey . dbr:Roses_Are_Red dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Rotten_(TV_series)> dbo:wikiPageWikiLink dbr:Honey . dbr:Sataplia_Managed_Reserve dbo:wikiPageWikiLink dbr:Honey . dbr:Sataplia_Strict_Nature_Reserve dbo:wikiPageWikiLink dbr:Honey . dbr:Elecampane dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_Turkish_desserts dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_food_plants_native_to_the_Americas dbo:wikiPageWikiLink dbr:Honey . dbr:Megachile_rotundata dbo:wikiPageWikiLink dbr:Honey . dbr:Melliferous_flower dbo:wikiPageWikiLink dbr:Honey . dbr:Mellona dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Campbellton,_Texas> dbo:wikiPageWikiLink dbr:Honey . dbr:Savannah_Bee_Company dbo:wikiPageWikiLink dbr:Honey ; dbo:product dbr:Honey ; dbp:products dbr:Honey . dbr:Andrena_prunorum dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Honey_Creek_(Beaver_Creek_tributary)> dbo:wikiPageWikiLink dbr:Honey . dbr:Amyris_elemifera dbo:wikiPageWikiLink dbr:Honey . dbr:Copaiba dbo:wikiPageWikiLink dbr:Honey . dbr:Chitwan_Valley dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/How\u0027d_That_Get_on_My_Plate%3F> dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Airmail_(cocktail)> dbo:wikiPageWikiLink dbr:Honey . dbr:Dipping_sauce dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Honey_Creek_(Wisconsin_River_tributary)> dbo:wikiPageWikiLink dbr:Honey . dbr:Fireball_Cinnamon_Whisky dbo:wikiPageWikiLink dbr:Honey . dbr:National_Honey_Month dbo:wikiPageWikiLink dbr:Honey . dbr:Polistes_annularis dbo:wikiPageWikiLink dbr:Honey . dbr:Hortus_Sanitatis dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/List_of_MeSH_codes_(J02)> dbo:wikiPageWikiLink dbr:Honey . dbr:Tsoureki dbo:wikiPageWikiLink dbr:Honey . dbr:Nepalese_honey_with_tejpat_oil dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Any\u017C\u00F3wka> dbo:wikiPageWikiLink dbr:Honey . dbr:Mrouzia dbo:wikiPageWikiLink dbr:Honey . dbr:Piers_Moore_Ede dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Miodowa_Street,_Warsaw> dbo:wikiPageWikiLink dbr:Honey . dbr:Honeypot dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/King\u0027s_Ginger> dbo:wikiPageWikiLink dbr:Honey ; dbp:ingredients dbr:Honey . dbr:Mead_in_the_United_States dbo:wikiPageWikiLink dbr:Honey . dbr:Fruit_wine dbo:wikiPageWikiLink dbr:Honey . <http://dbpedia.org/resource/Cear\u00E1> dbo:wikiPageWikiLink dbr:Honey . dbr:Stradivarius dbo:wikiPageWikiLink dbr:Honey . dbr:Amlu dbo:wikiPageWikiLink dbr:Honey ; dbp:mainIngredient dbr:Honey ; dbo:ingredient dbr:Honey . dbr:Chocolate_spread dbo:wikiPageWikiLink dbr:Honey . dbr:List_of_spreads dbo:wikiPageWikiLink dbr:Honey . @prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> . @prefix owl: <http://www.w3.org/2002/07/owl#> . dbr:Honey rdf:type owl:Thing , dbo:Food ; rdfs:label "Mel"@pt , "\u041C\u0451\u0434"@ru , "Madu"@in , "Honig"@de , "Honey"@en , "Mel"@ca , "Honung"@sv , "\u0639\u0633\u0644"@ar , "Med"@cs , "\u039C\u03AD\u03BB\u03B9"@el , "Mi\u00F3d"@pl , "Miel"@es , "\u041C\u0435\u0434"@uk , "Honing"@nl , "\uBC8C\uAFC0"@ko , "\u8702\u871C"@zh , "Miele"@it , "\u8702\u871C"@ja , "Miel"@fr , "Mil"@ga , "Mielo"@eo , "Ezti"@eu ; rdfs:comment "\u0639\u0633\u0644 \u0627\u0644\u0646\u062D\u0644 \u0647\u0648 \u0644\u064F\u0639\u0627\u0628 \u0627\u0644\u0646\u062D\u0644\u060C \u0645\u0627\u062F\u0651\u0629 \u062D\u064F\u0644\u0652\u0648\u064E\u0629 \u064A\u064F\u062E\u0652\u0631\u062C\u0647\u0627 \u0627\u0644\u0646\u062D\u0644 \u0645\u0646 \u0628\u064F\u0637\u064F\u0648\u0646\u0647 \u0645\u0645\u064E\u0651\u0627 \u064A\u062C\u0652\u0645\u064E\u0639\u0647 \u0645\u0646 \u0631\u062D\u064A\u0642 \u0627\u0644\u0623\u0632\u0647\u0627\u0631\u060C \u0648\u0647\u0648 \u063A\u0630\u0627\u0621 \u0647\u0627\u0645 \u064A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0633\u0643\u0631\u064A\u0627\u062A \u0623\u063A\u0644\u0628\u0647\u0627 \u0623\u062D\u0627\u062F\u064A \u0648\u062E\u0645\u0627\u0626\u0631 \u0648\u0623\u062D\u0645\u0627\u0636 \u0623\u0645\u064A\u0646\u064A\u0629 \u0648\u0641\u064A\u062A\u0627\u0645\u064A\u0646\u0627\u062A \u0645\u062A\u0646\u0648\u0639\u0629 \u0648\u0645\u0639\u0627\u062F\u0646. \u064A\u062A\u0645 \u062A\u0635\u0646\u064A\u0639 \u0627\u0644\u0639\u0633\u0644 \u0645\u0646 \u0631\u062D\u064A\u0642 \u0627\u0644\u0623\u0632\u0647\u0627\u0631 \u0627\u0644\u0630\u064A \u062A\u062C\u0645\u0639\u0647 \u0634\u063A\u0627\u0644\u0627\u062A \u0627\u0644\u0646\u062D\u0644 \u0645\u0646 \u0627\u0644\u0623\u0632\u0647\u0627\u0631 \u0627\u0644\u0645\u062A\u0646\u0648\u0639\u0629 \u0648\u0627\u0644\u0645\u0646\u062A\u0634\u0631\u0629 \u0641\u064A \u062D\u062F\u0648\u062F \u0627\u0644\u0645\u0631\u0627\u0639\u06CC \u062D\u0648\u0644 \u0627\u0644\u0645\u0646\u062D\u0644\u060C \u0648\u0628\u0639\u062F \u0623\u0646 \u064A\u062A\u062D\u0648\u0644 \u0647\u0630\u0627 \u0627\u0644\u0631\u062D\u064A\u0642 \u0639\u0628\u0631 \u0639\u0645\u0644\u064A\u0627\u062A \u0627\u0644\u0647\u0636\u0645 \u0627\u0644\u062C\u0632\u0626\u064A \u0648\u062A\u0642\u0644\u064A\u0644 \u0627\u0644\u0631\u0637\u0648\u0628\u0629 \u0625\u0644\u0649 \u0633\u0627\u0626\u0644 \u0633\u0643\u0631\u064A \u064A\u064F\u062E\u0632\u0646 \u0641\u064A \u0627\u0644\u0639\u064A\u0648\u0646 \u0627\u0644\u0633\u062F\u0627\u0633\u064A\u0629 \u0648\u064A\u064F\u062E\u062A\u0645 \u0639\u0644\u064A\u0647 \u0628\u0623\u063A\u0637\u064A\u0629 \u0634\u0645\u0639\u064A\u0629. \u0648\u0627\u0644\u063A\u0631\u0636 \u0645\u0646 \u062A\u062E\u0632\u064A\u0646\u0647 \u0647\u0648 \u062A\u0648\u0641\u064A\u0631\u0647 \u0643\u0637\u0639\u0627\u0645 \u0644\u0644\u062E\u0644\u064A\u0629 \u0648\u0644\u0644\u062D\u0636\u0646\u0629 \u0648\u0644\u062A\u062D\u0645\u0644 \u0627\u0644\u0634\u062A\u0627\u0621\u060C \u0648\u064A\u0637\u0644\u0642 \u0639\u0627\u062F\u0629 \u0639\u0644\u0649 \u0627\u0644\u0639\u0633\u0644 \u0627\u0644\u0630\u064A \u064A\u0646\u062A\u062C\u0647 \u0646\u062D\u0644 \u064A\u0639\u064A\u0634 \u0637\u0644\u064A\u0642\u0627 \u0641\u064A \u0627\u0644\u0637\u0628\u064A\u0639\u0629 \u0628\u0627\u0644\u0639\u0633\u0644 \u0627\u0644\u0628\u0631\u064A\u060C \u0648\u062A\u0635\u0646\u0641\u0647 \u0645\u0646\u0638\u0645\u0629 \u0627\u0644\u0641\u0627\u0648 \u0636\u0645\u0646 \u0642\u0627\u0626\u0645\u0629 \u0627\u0644\u0645\u0646\u062A\u062C\u0627\u062A \u0627\u0644\u062D\u0631\u062C\u064A\u0629 \u063A\u064A\u0631 \u0627\u0644\u062E\u0634\u0628\u064A\u0629."@ar , "La mel \u00E9s un fluid dol\u00E7 i visc\u00F3s produ\u00EFt per les abelles i d'altres insectes a partir del n\u00E8ctar de les flors. Tamb\u00E9 s'obt\u00E9 mel de la secreci\u00F3 de determinats insectes que xuclen la saba, aleshores s'anomena mel de melada. El gust i color d'aquesta subst\u00E0ncia \u00E9s determinat pel tipus de flors de les quals es recull el n\u00E8ctar. El sabor varia en funci\u00F3 de la font de n\u00E8ctar, i dels diversos tipus i graus de mel; els m\u00E9s comuns inclouen, entre altres, la mel de taronger, d'esbarzer i de gerd. La t\u00E8cnica que involucra l'extracci\u00F3 de mel de les bresques d'abella \u00E9s coneguda com l'apicultura o b\u00E9 crestar; \u00E9s l'art de criar abelles per tal d'aprofitar-ne els productes relacionats amb l'animal, com la mel i la cera."@ca , "Mi\u00F3d \u2013 s\u0142odki produkt spo\u017Cywczy, w warunkach naturalnych wytwarzany g\u0142\u00F3wnie przez pszczo\u0142y w\u0142a\u015Bciwe (mi\u00F3d pszczeli) oraz nieliczne inne b\u0142onk\u00F3wki, m.in. osy z podrodziny Polistinae (Brachygastra, Polistes i Polybia), poprzez przetwarzanie nektaru kwiatowego ro\u015Blin miododajnych, a tak\u017Ce niekt\u00F3rych wydzielin wyst\u0119puj\u0105cych na li\u015Bciach drzew. Mi\u00F3d pszczeli r\u00F3\u017Cni si\u0119 sk\u0142adem od miodu wytwarzanego przez inne owady. Osy pobieraj\u0105 nektar tak\u017Ce z ro\u015Blin truj\u0105cych dla cz\u0142owieka, dlatego wytwarzany przez nie mi\u00F3d nierzadko jest przyczyn\u0105 ci\u0119\u017Ckich zatru\u0107.W bardzo ograniczonym stopniu substytutem miodu naturalnego jest tzw. mi\u00F3d sztuczny."@pl , "Mielo estas dol\u0109a man\u011Da\u0135o farita de abeloj uzante nektaron el floroj. La varia\u0135o produktita de mielabeloj (nome la genro Apis) estas unu el plej ofte menciataj, \u0109ar \u011Di estas la tipo de mielo rikoltita de plej abelbredistoj kaj konsumita de plej homoj. Mielo estas anka\u016D produktita de burdoj, meliponinoj, kaj aliaj himenopteraj insektoj kiaj mielvespoj, kvankam la kvanto de tiu mielo estas \u011Denerale pli malalta kaj \u011Di havas iome diferencajn propra\u0135ojn kompare kun la mielo produktita de la abeloj el la genro Apis. Mielabeloj konvertas nektaron en mielo per de procezo de regurgitado kaj vaporigo. Ili stokas \u011Din kiel \u0109efa man\u011Doresurso en vaksaj \u0109elaroj ene de la abelujo."@eo , "\u00C1bhar milis a chrutha\u00EDonn beacha is ea mil. Is \u00ED an t-aon bia ar domhan a mhaireann go deo. Baintear leas as in ioma\u00ED cine\u00E1l bia. De r\u00E9ir roinnt staid\u00E9ir, d\u2019fh\u00E9adfadh go mbeadh mil n\u00EDos \u00E9ifeachta\u00ED i gcoinne comhartha\u00ED na n-ionfhabhtuithe v\u00EDreasacha is c\u00FAis le slaghd\u00E1in, mar shampla casacht, n\u00E1 na druga\u00ED tipici\u00FAla a fhororda\u00EDonn gairmithe."@ga , "La miel es un fluido muy dulce y viscoso producido por abejas del g\u00E9nero Apis, principalmente la abeja dom\u00E9stica, a partir del n\u00E9ctar de las flores o de secreciones de partes vivas de plantas o de excreciones de insectos chupadores de plantas (\u00E1fidos). Estas sustancias son recogidas por las abejas, luego transformadas al combinarlas con sustancias propias, depositadas, deshidratadas y almacenadas en los panales para su maduraci\u00F3n.\u200B\u200B\u200B\u200B La intervenci\u00F3n del hombre en el proceso de explotaci\u00F3n de los panales de la colmena es conocida como apicultura.\u200B"@es , "Le miel (prononc\u00E9 en fran\u00E7ais : /mj\u025Bl/) est une substance sucr\u00E9e \u00E9labor\u00E9e par les abeilles \u00E0 miel \u00E0 partir de nectar ou de miellat. Elles l'entreposent dans la ruche et s'en nourrissent tout au long de l'ann\u00E9e, en particulier lors de p\u00E9riodes climatiques d\u00E9favorables. Il est aussi consomm\u00E9 par d'autres esp\u00E8ces animales dont l'esp\u00E8ce humaine qui organise sa production par l'\u00E9levage des abeilles \u00E0 miel."@fr , "( \uAFC0\uC740 \uC5EC\uAE30\uB85C \uC5F0\uACB0\uB429\uB2C8\uB2E4. \uAF43\uC758 \uAFC0\uC5D0 \uB300\uD574\uC11C\uB294 \uAF43\uAFC0 \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uBC8C\uAFC0(\uC601\uC5B4: honey)\uC740 \uAFC0\uBC8C\uC774 \uAF43\uC758 \uBC00\uC120\uC5D0\uC11C \uBE68\uC544\uB0B4\uC5B4 \uCD95\uC801\uD55C \uAC10\uBBF8\uB8CC(\uB2F9\uBD84)\uC774\uB2E4. \uB2E8\uC21C\uD788 \uAFC0\uB85C \uC904\uC5EC \uBD80\uB974\uBA70 \uC720\uC758\uC5B4\uB85C \uBD09\uBC00(\u8702\u871C), \uC11D\uCCAD(\u77F3\u6DF8), \uC11D\uBC00(\u77F3\u871C) \uB4F1\uC774 \uC788\uB2E4. \uC0B0\uC0BC\uACFC \uB354\uBD88\uC5B4 \uB3D9\uC591\uC5D0\uC11C \uC608\uB85C\uBD80\uD130 \uB300\uD45C\uC801\uC778 \uC601\uC57D\uC73C\uB85C\uB3C4 \uB9CE\uC774 \uC0AC\uC6A9\uD574 \uC654\uB2E4. \uBC8C\uAFC0\uC5D0 \uD568\uC720\uB41C \uAF43\uAC00\uB8E8\uC758 \uC601\uC591 \uAC00\uCE58\uB3C4 \uC778\uC815\uBC1B\uACE0 \uC788\uB2E4. \uBC8C\uAFC0\uC758 \uC0C9\uACFC \uB9DB\uC740 \uADF8\uAC83\uC758 \uC6D0\uB8CC\uAC00 \uB418\uB294 \uAF43\uC758 \uC885\uB958\uC5D0 \uB530\uB77C \uB2E4\uB974\uB2E4. \uAF43\uC758 \uC885\uB958\uB294 \uC720\uCC44\u00B7\uBA54\uBC00\u00B7\uC2F8\uB9AC\uB098\uBB34\u00B7\uC544\uCE74\uC2DC\uC544\u00B7\uBC24\uB098\uBB34\u00B7\uAC10\uB098\uBB34\u00B7\uBC00\uAC10\uB098\uBB34\u00B7\uD074\uB85C\uBC84\u00B7\uC790\uC8FC\uAC1C\uC790\uB9AC \uB4F1\uC774 \uC788\uB2E4."@ko , "O mel (plural: meles ou m\u00E9is) (pron\u00FAncia br:/m\u025Bw/ pron\u00FAncia pt:/m\u025Bl/) \u00E9 um alimento, geralmente encontrado em estado l\u00EDquido viscoso e a\u00E7ucarado, que \u00E9 produzido pelas abelhas a partir do n\u00E9ctar recolhido de flores e processado pelas enzimas digestivas desses insetos, sendo armazenado em favos em suas colmeias para servir-lhes de alimento. Atualmente, al\u00E9m do mel, podemos obter diversos produtos como o p\u00F3len ap\u00EDcola, o P\u00E3o de abelha, a Pr\u00F3polis, a geleia real, a apitoxina e a cera. Al\u00E9m da produ\u00E7\u00E3o e comercializa\u00E7\u00E3o de rainhas e em alguns casos de enxames e crias."@pt , "Il miele \u00E8 un alimento prodotto dalle api domestiche (Apis mellifera; Apis cerana) e non (Apis florea; Apis andreniformis; Apis dorsata; Apis laboriosa; Bombus; Trigona; Meliponini) a partire dal nettare o dalla melata."@it , "Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous."@en , "\u8702\u871C\uFF08\u306F\u3061\u307F\u3064\uFF09\u3068\u306F\u3001\u30DF\u30C4\u30D0\u30C1\u304C\u82B1\u306E\u871C\u3092\u63A1\u96C6\u3057\u3001\u5DE3\u306E\u4E2D\u3067\u52A0\u5DE5\u3001\u8CAF\u8535\u3057\u305F\u3082\u306E\u3092\u3044\u3046\u3002\u7D048\u5272\u306E\u7CD6\u5206\u3068\u7D042\u5272\u306E\u6C34\u5206\u306B\u3088\u3063\u3066\u69CB\u6210\u3055\u308C\u3001\u30D3\u30BF\u30DF\u30F3\u3068\u30DF\u30CD\u30E9\u30EB\u985E\u306A\u3069\u306E\u6804\u990A\u7D20\u3092\u308F\u305A\u304B\u306B\u542B\u3080\u3002\u5473\u3084\u8272\u306F\u871C\u6E90\u690D\u7269\u306B\u3088\u3063\u3066\u69D8\u3005\u3067\u3042\u308B\u3002 \u672C\u6765\u306F\u30DF\u30C4\u30D0\u30C1\u306E\u98DF\u6599\u3067\u3042\u308B\u304C\u3001\u3057\u3070\u3057\u3070\u4ED6\u306E\u751F\u7269\u304C\u63A1\u96C6\u3057\u3066\u98DF\u6599\u3068\u3057\u3066\u3044\u308B\u3002\u300C\u8702\u871C\u306E\u6B74\u53F2\u306F\u4EBA\u985E\u306E\u6B74\u53F2\u300D\u3068\u3044\u3046\u3053\u3068\u308F\u3056\u304C\u3042\u308B\u3088\u3046\u306B\u3001\u4EBA\u985E\u3082\u3001\u53E4\u6765\u3001\u98DF\u7528\u3084\u85AC\u7528\u306A\u3069\u69D8\u3005\u306A\u7528\u9014\u306B\u7528\u3044\u3066\u3044\u308B\u3002\u4EBA\u985E\u306F\u521D\u3081\u3001\u91CE\u751F\u306E\u30DF\u30C4\u30D0\u30C1\u306E\u5DE3\u304B\u3089\u8702\u871C\u3092\u63A1\u96C6\u3057\u3066\u3044\u305F\u304C\u3001\u3084\u304C\u3066\u30DF\u30C4\u30D0\u30C1\u3092\u98FC\u80B2\u3057\u3066\u63A1\u96C6\u3059\u308B\u3053\u3068\uFF08\u990A\u8702\uFF09\u3092\u8EAB\u306B\u4ED8\u3051\u305F\u3002\u4EBA\u985E\u306B\u3088\u308B\u8702\u871C\u306E\u751F\u7523\u91CF\u306F\u3001\u4E16\u754C\u5168\u4F53\u3067\u5E74\u9593\u7D04120\u4E07\u30C8\u30F3\u3068\u63A8\u5B9A\u3055\u308C\u308B\u3002\u5F8C\u8FF0\uFF08\u4E73\u5150\u30DC\u30C4\u30EA\u30CC\u30B9\u75C7\uFF09\u306E\u3088\u3046\u306B\u3001\u4E73\u5150\u306B\u4E0E\u3048\u308B\u306E\u306F\u5371\u967A\u3067\u3042\u308B\u306E\u3067\u3001\u7D76\u5BFE\u306B\u4E0E\u3048\u3066\u306F\u306A\u3089\u306A\u3044\u3002"@ja , "Honung \u00E4r en tr\u00F6gflytande eller fast sockerl\u00F6sning som honungsbin producerar av nektar, alternativt sekret fr\u00E5n levande v\u00E4xtdelar eller uts\u00F6ndringar fr\u00E5n v\u00E4xtsugande insekter som bladl\u00F6ss. All honung \u00E4r i f\u00E4rskt tillst\u00E5nd rinnande och b\u00E4rnstensf\u00E4rgad. Honung \u00E4r sur (pH i medeltal 3,9) och en s\u00E5 kallad superkyld v\u00E4tska, d\u00E5 sm\u00E4ltpunkten f\u00F6r de tv\u00E5 huvudbest\u00E5ndsdelarna \u00E4r h\u00F6gre \u00E4n normal rumstemperatur (103 grader C f\u00F6r fruktos och 146 grader C f\u00F6r glukos). Honungen \u00E4r ocks\u00E5 \"torr\" och absorberar fukt ur luften, varf\u00F6r den b\u00F6r f\u00F6rvaras med t\u00E4ttslutande lock. Kristalliserad blir den mer eller mindre fast och f\u00E4rgen varierar fr\u00E5n vitt via gula nyanser till brunt eller gr\u00E5svart."@sv , "Madu adalah subtansi makanan manis dan kental yang dibuat oleh lebah madu dan beberapa serangga lain. Lebah menghasilkan madu dari sekresi gula tumbuhan (nektar bunga) atau dari sekresi serangga lain (seperti honeydew atau ). Madu terbentuk melalui regurgitasi, aktivitas enzimatik, dan penguapan air. Lebah menyimpan madu dalam struktur lilin yang disebut sarang lebah. Variasi madu yang dihasilkan oleh lebah madu (genus Apis) adalah madu yang paling terkenal, karena diproduksi secara komersial dan paling banyak dikonsumsi di seluruh dunia. Madu dikumpulkan dari koloni lebah liar, atau dari sarang lebah peliharaan peternakan lebah."@in , "\u041C\u0451\u0434 \u2014 \u0441\u043B\u0430\u0434\u043A\u0438\u0439, \u0433\u0443\u0441\u0442\u043E\u0439, \u0432\u044F\u0437\u043A\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u0432\u044B\u0440\u0430\u0431\u0430\u0442\u044B\u0432\u0430\u0435\u043C\u044B\u0439 \u043F\u0447\u0451\u043B\u0430\u043C\u0438 \u0438 \u0440\u043E\u0434\u0441\u0442\u0432\u0435\u043D\u043D\u044B\u043C\u0438 \u043D\u0430\u0441\u0435\u043A\u043E\u043C\u044B\u043C\u0438. \u041F\u0447\u0435\u043B\u0438\u043D\u044B\u0439 \u043C\u0451\u0434 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0447\u0430\u0441\u0442\u0438\u0447\u043D\u043E \u043F\u0435\u0440\u0435\u0432\u0430\u0440\u0435\u043D\u043D\u044B\u0439 \u0432 \u0437\u043E\u0431\u0435 \u043C\u0435\u0434\u043E\u043D\u043E\u0441\u043D\u043E\u0439 \u043F\u0447\u0435\u043B\u044B (Apis mellifera) \u043D\u0435\u043A\u0442\u0430\u0440 \u043B\u0438\u0431\u043E \u0441\u0430\u0445\u0430\u0440\u0438\u0441\u0442\u044B\u0435 \u0432\u044B\u0434\u0435\u043B\u0435\u043D\u0438\u044F \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u0440\u0430\u0441\u0442\u0435\u043D\u0438\u0439 \u0438\u043B\u0438 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u043F\u0438\u0442\u0430\u044E\u0449\u0438\u0445\u0441\u044F \u0441\u043E\u043A\u0430\u043C\u0438 \u0440\u0430\u0441\u0442\u0435\u043D\u0438\u0439 \u043D\u0430\u0441\u0435\u043A\u043E\u043C\u044B\u0445. \u041C\u0451\u0434 \u0441\u043E\u0434\u0435\u0440\u0436\u0438\u0442 13\u201422 % \u0432\u043E\u0434\u044B, 75\u201480 % \u0443\u0433\u043B\u0435\u0432\u043E\u0434\u043E\u0432 (\u0433\u043B\u044E\u043A\u043E\u0437\u0430, \u0444\u0440\u0443\u043A\u0442\u043E\u0437\u0430, \u0441\u0430\u0445\u0430\u0440\u043E\u0437\u0430), \u0430 \u0442\u0430\u043A\u0436\u0435 \u0432 \u043D\u0435\u0437\u043D\u0430\u0447\u0438\u0442\u0435\u043B\u044C\u043D\u044B\u0445 \u043A\u043E\u043B\u0438\u0447\u0435\u0441\u0442\u0432\u0430\u0445 \u0432\u0438\u0442\u0430\u043C\u0438\u043D\u044B \u04121, \u04122, \u04126, \u0415, \u041A, \u0421, \u043A\u0430\u0440\u043E\u0442\u0438\u043D (\u043F\u0440\u043E\u0432\u0438\u0442\u0430\u043C\u0438\u043D \u0432\u0438\u0442\u0430\u043C\u0438\u043D\u0430 A), \u0444\u043E\u043B\u0438\u0435\u0432\u0443\u044E \u043A\u0438\u0441\u043B\u043E\u0442\u0443."@ru , "Honing (of verouderd: honig) is een natuurlijke vloeibare zoete substantie die ontstaat als honingbijen en/of honingmieren nectar uit bloemen verzamelen en deze vervolgens omzetten. De nectar wordt zowel door toevoegen van enzymen als door indikking door verdamping omgezet naar honing. Honing wordt door mensen als voedingsmiddel gebruikt. De kleur en de smaak van honing wordt grotendeels bepaald door de oorsprong van de nectar (honing van de paardenbloem smaakt anders dan die van bijvoorbeeld de linde), maar ook de mate van kristallisatie is van invloed op de smaaksensatie."@nl , "\u039C\u03AD\u03BB\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BC\u03B9\u03B1 \u03B3\u03BB\u03C5\u03BA\u03B9\u03AC \u03C1\u03B5\u03C5\u03C3\u03C4\u03AE \u03B8\u03C1\u03B5\u03C0\u03C4\u03B9\u03BA\u03AE \u03BF\u03C5\u03C3\u03AF\u03B1 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03C5\u03BD \u03BF\u03B9 \u03BC\u03AD\u03BB\u03B9\u03C3\u03C3\u03B5\u03C2. \u03A4\u03BF \u03BC\u03AD\u03BB\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03AD\u03BD\u03B1 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03B9\u03BA\u03CC, \u03B9\u03BE\u03CE\u03B4\u03B5\u03C2, \u03B3\u03BB\u03C5\u03BA\u03CC \u03C5\u03BB\u03B9\u03BA\u03CC \u03C0\u03BF\u03C5 \u03C0\u03C1\u03BF\u03AD\u03C1\u03C7\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C4\u03BF \u03BD\u03AD\u03BA\u03C4\u03B1\u03C1 \u03C4\u03C9\u03BD \u03C6\u03C5\u03C4\u03CE\u03BD, \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03BC\u03B1\u03B6\u03B5\u03CD\u03BF\u03C5\u03BD \u03BF\u03B9 \u03BC\u03AD\u03BB\u03B9\u03C3\u03C3\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03C4\u03BF \u03BC\u03B5\u03C4\u03B1\u03B2\u03AC\u03BB\u03BB\u03BF\u03C5\u03BD \u03B3\u03B9\u03B1 \u03C4\u03B7\u03BD \u03C4\u03C1\u03BF\u03C6\u03AE \u03C4\u03BF\u03C5\u03C2 \u03C3\u03B5 \u03AD\u03BD\u03B1 \u03C0\u03C5\u03BA\u03BD\u03CC \u03C5\u03B3\u03C1\u03CC \u03BA\u03B1\u03B9 \u03C4\u03B5\u03BB\u03B9\u03BA\u03AC \u03C4\u03BF \u03B1\u03C0\u03BF\u03B8\u03B7\u03BA\u03B5\u03CD\u03BF\u03C5\u03BD \u03C3\u03C4\u03B9\u03C2 \u03BA\u03B7\u03C1\u03AE\u03B8\u03C1\u03B5\u03C2 \u03C4\u03BF\u03C5\u03C2."@el , "Honig (lateinisch und apothekersprachlich Mel) ist ein von Honigbienen zur eigenen Nahrungsvorsorge erzeugtes und vom Menschen genutztes Lebensmittel aus dem Nektar von Bl\u00FCten oder den zuckerhaltigen Ausscheidungsprodukten verschiedener Insekten, dem sogenannten Honigtau."@de , "\u8702\u871C\u662F\u871C\u8702\u91C7\u96C6\u690D\u7269\u7684\u82B1\u871C\u3001\u5206\u6CCC\u7269\u6216\u871C\u9732\u540E\uFF0C\u5728\u8702\u5DE2\u4E2D\u7ECF\u5145\u5206\u917F\u9020\u800C\u6210\u7684\u5929\u7136\u751C\u7269\u8D28\u3002\u8702\u871C\u4E3A\u534A\u900F\u660E\u3001\u5E26\u5149\u6CFD\u3001\u6D53\u7A20\u7684\u6DB2\u4F53\uFF0C\u989C\u8272\u4E3A\u767D\u8272\u3001\u6DE1\u9EC4\u8272\u3001\u6A58\u9EC4\u8272\u6216\u9EC4\u8910\u8272\u3002\u8702\u871C\u4E3B\u8981\u6210\u5206\u70BA\u8461\u8404\u7CD6\u548C\u679C\u7CD6\u5169\u7A2E\u55AE\u7CD6\uFF0C\u6BD4\u8517\u7CD6\u66F4\u5BB9\u6613\u88AB\u4EBA\u9AD4\u5438\u6536\uFF0C\u9664\u6B64\u4E4B\u5916\u9084\u542B\u6709\u5404\u7A2E\u7DAD\u751F\u7D20\u3001\u7926\u7269\u8CEA\u548C\u6C28\u57FA\u9178\u3002\u8702\u871C\u81EA\u53E4\u88AB\u7576\u6210\u98DF\u7269\u53CA\u85E5\u7269\u4F86\u4F7F\u7528\uFF0C\u4E5F\u88AB\u7528\u65BC\u88FD\u4F5C\u881F\u71ED\u7B49\u5404\u7A2E\u7528\u54C1\u3002 \u5E02\u552E\u8702\u871C\u7D93\u904E\u6FC3\u7E2E\u8655\u7406\u6216\u5929\u7136\u5C01\u84CB\u719F\u6210\uFF0C\u6C34\u5206\u542B\u91CF\u53EF\u4F4E\u65BC20%\u4EE5\u4E0B\uFF0C\u7D30\u83CC\u548C\u9175\u6BCD\u83CC\u90FD\u4E0D\u80FD\u5728\u8702\u871C\u4E2D\u5B58\u6D3B\uFF0C\u56E0\u6B64\u8702\u871C\u4E26\u4E0D\u9700\u8981\u653E\u5165\u51B0\u7BB1\u4FDD\u5B58\uFF0C\u67D0\u4E9B\u53AD\u6C27\u83CC\uFF08\u5982\u8089\u6BD2\u687F\u83CC\uFF09\u53EF\u4EE5\u4EE5\u975E\u6D3B\u6027\u7684\u5B62\u5B50\u5F62\u614B\u5B58\u5728\u5176\u4E2D\uFF0C\u56E0\u70BA\u5B30\u5E7C\u5152\u8178\u80C3\u7B49\u6D88\u5316\u5668\u5B98\u8FC7\u4E8E\u7A1A\u5AE9\uFF0C\u80C3\u9178\u7684\u5206\u6CCC\u8F03\u5DEE\uFF0C\u6240\u4EE5\uFF0C\u4E00\u6B72\u5167\u7684\u5B30\u5152\u4E0D\u8981\u98DF\u7528\u6C92\u6709\u7D93\u904E\u6D88\u6BD2\u7684\u8702\u871C\u3002\u8702\u871C\u4E2D\u5B62\u5B50\u4E26\u4E0D\u6703\u7E41\u6B96\u7522\u751F\u6BD2\u7D20\uFF0C\u4E00\u822C\u60C5\u6CC1\u4E0B\uFF0C\u8702\u871C\u4E2D\u7684\u53AD\u6C27\u83CC\u4E5F\u6C92\u6709\u5728\u4EBA\u9AD4\u5167\u7E41\u6B96\u7684\u5371\u96AA\u3002\u5C1A\u672A\u5C01\u84CB\u719F\u6210\u4E14\u672A\u7D93\u6FC3\u7E2E\u8655\u7406\u7684\u8702\u871C\uFF0C\u56E0\u6C34\u5206\u542B\u91CF\u504F\u9AD8\uFF0C\u5BA4\u6EAB\u4E0B\u6703\u5FEB\u901F\u767C\u9175\u8B8A\u8CEA\uFF0C\u56E0\u6B64\u4ECD\u9700\u653E\u5165\u51B0\u7BB1\u4F4E\u6EAB\u4FDD\u5B58\u3002 \u5929\u7136\u5C01\u84CB\u719F\u6210\u7684\u8702\u871C\u70BA\u300C\u751F\u8702\u871C\u300D\u5728\u6B50\u7F8E\u570B\u5BB6\u7A31\u4F5C\u300Craw honey\u300D\uFF1B\u7D93\u904E\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\u7684\u8702\u871C\u70BA\u300C\u719F\u871C\u300D\u3002\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\u7684\u719F\u8702\u871C\u53EF\u4EE5\u5728\u77ED\u77ED\u4E8C\u81F3\u4E09\u5929\u5167\u5C07\u6C34\u5206\u964D\u81F320%\u4EE5\u4E0B\uFF0C\u800C\u8655\u7406\u904E\u7A0B\u4E2D\u7684\u6EAB\u5EA6\u6703\u5F71\u97FF\u8702\u871C\u6240\u542B\u7684\u9175\u7D20\u6D3B\u6027\u8207\u98A8\u5473\u3002\u5929\u7136\u5C01\u84CB\u719F\u6210\u7684\u751F\u8702\u871C\u7121\u7D93\u904E\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\uFF0C\u7576\u871C\u8702\u63A1\u871C\u5B8C\u6703\u7528\u7FC5\u8180\u6427\u53BB\u591A\u9918\u6C34\u5206\uFF0C\u5F85\u8702\u871C\u6C34\u5206\u964D\u81F320%\u4EE5\u4E0B\u5F8C\u624D\u5410\u881F\u5C01\u5B58\uFF0C\u82E5\u7A7A\u6C23\u4E2D\u6FD5\u5EA6\u8F03\u9AD8\u5247\u53EF\u80FD\u5EF6\u9577\u81F350\u5929\u4EE5\u4E0A\u624D\u80FD\u5C07\u8702\u871C\u812B\u6C34\u6210\u529F\u3002"@zh , "Med je hust\u00E1 sladk\u00E1 a lepkav\u00E1 kapalina, vytv\u00E1\u0159en\u00E1 v\u010Delami (p\u0159\u00EDpadn\u011B i jin\u00FDm hmyzem) sb\u011Brem a zahu\u0161\u0165ov\u00E1n\u00EDm sladk\u00FDch \u0161\u0165\u00E1v \u2013 p\u0159edev\u0161\u00EDm nektaru z kv\u011Bt\u016F (med kv\u011Btov\u00FD) a medovice (med medovicov\u00FD), kterou vylu\u010Duj\u00ED nap\u0159\u00EDklad m\u0161ice. Sb\u011Brem a p\u0159etvo\u0159en\u00EDm medovice vznik\u00E1 medovicov\u00FD med. Tmavost medovicov\u00E9ho medu je zp\u016Fsobena barvivy obsa\u017Een\u00FDmi v m\u00EDze lesn\u00EDch d\u0159evin."@cs , "Eztia gai likatsua eta oso gozoa da, erleek egin eta abarasketan biltzen dutena. Loreetako nektarrarekin egiten dute erleek eztia. Nektarrari ura kenduz eta sakarosa hidrolizatuz ateratzen da; ura, glukosa, fruktosa, sakarosa eta polen hondarrak dira osagai nagusiak. Landare motaren arabera, ezti kolore eta ahogozo ezberdinak bereizten dira. Europako eztia hori kolorekoa izaten da orokorrean, baina zurixkak, berdexkak edo hori ilunak ere badaude. Elikagai gisa eta sendagintzan erabiltzen da batez ere. Erleen zaintza eta ezti bilketari erlezaintza deritzo."@eu , "\u041C\u0435\u0434 \u2014 \u0433\u0443\u0441\u0442\u0430 \u0441\u043E\u043B\u043E\u0434\u043A\u0430 \u043C\u0430\u0441\u0430, \u044F\u043A\u0443 \u0431\u0434\u0436\u043E\u043B\u0438 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437 \u043D\u0435\u043A\u0442\u0430\u0440\u0443 \u043A\u0432\u0456\u0442\u0456\u0432. \u0417\u0430 \u043F\u043E\u0445\u043E\u0434\u0436\u0435\u043D\u043D\u044F\u043C \u0440\u043E\u0437\u0440\u0456\u0437\u043D\u044F\u044E\u0442\u044C \u043A\u0432\u0456\u0442\u043A\u043E\u0432\u0438\u0439 (\u043D\u0435\u043A\u0442\u0430\u0440\u043D\u0438\u0439) \u0456 \u043F\u0430\u0434\u0435\u0432\u0438\u0439 \u043C\u0435\u0434. \u041A\u0432\u0456\u0442\u043A\u043E\u0432\u0438\u0439 \u043C\u0435\u0434 \u0431\u0434\u0436\u043E\u043B\u0438 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437 \u043D\u0435\u043A\u0442\u0430\u0440\u0443 \u043A\u0432\u0456\u0442\u043E\u043A \u0431\u0430\u0433\u0430\u0442\u044C\u043E\u0445 \u0432\u0438\u0434\u0456\u0432 \u0440\u043E\u0441\u043B\u0438\u043D. \u0423 \u0431\u0456\u043B\u044C\u0448\u043E\u0441\u0442\u0456 \u0446\u0435 \u0441\u0443\u043C\u0456\u0448, \u044F\u043A\u0430 \u0443\u0442\u0432\u043E\u0440\u044E\u0454\u0442\u044C\u0441\u044F \u043F\u0440\u0438 \u0437\u0431\u0438\u0440\u0430\u043D\u043D\u0456 \u043A\u0440\u0430\u043F\u043B\u0438\u043D\u043E\u043A \u0437 \u043A\u0456\u043B\u044C\u043A\u043E\u0445 \u0440\u0456\u0437\u043D\u0438\u0445 \u043C\u0435\u0434\u043E\u043D\u043E\u0441\u0456\u0432, \u0449\u043E \u043E\u0434\u043D\u043E\u0447\u0430\u0441\u043D\u043E \u0446\u0432\u0456\u0442\u0443\u0442\u044C \u043F\u043E\u0431\u043B\u0438\u0437\u0443 \u043F\u0430\u0441\u0456\u043A\u0438. \u0422\u0430\u043A\u0438\u0439 \u0437\u043C\u0456\u0448\u0430\u043D\u0438\u0439 \u0431\u0434\u0436\u043E\u043B\u0430\u043C\u0438 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C \u0437\u0431\u0456\u0440\u043D\u0438\u043C, \u0430\u0431\u043E \u043F\u043E\u043B\u0456\u0444\u043B\u043E\u0440\u043D\u0438\u043C, \u043C\u0435\u0434\u043E\u043C, \u0430 \u043A\u043E\u043B\u0438 \u0443 \u0432\u0443\u043B\u0438\u043A \u043D\u0430\u0434\u0445\u043E\u0434\u0438\u0442\u044C \u043D\u0435\u043A\u0442\u0430\u0440 \u043C\u0430\u0439\u0436\u0435 \u0437 \u043E\u0434\u043D\u0456\u0454\u0457 \u043C\u0435\u0434\u043E\u043D\u043E\u0441\u043D\u043E\u0457 \u0440\u043E\u0441\u043B\u0438\u043D\u0438, \u0439\u043E\u0433\u043E \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C . \u0412 \u0423\u043A\u0440\u0430\u0457\u043D\u0456 \u043F\u043E\u0448\u0438\u0440\u0435\u043D\u0456 \u0441\u043E\u0440\u0442\u0438 \u043C\u043E\u043D\u043E\u0444\u043B\u043E\u0440\u043D\u043E\u0433\u043E \u043C\u0435\u0434\u0443 \u0437 \u0433\u0440\u0435\u0447\u043A\u0438, \u043B\u0438\u043F\u0438, \u0441\u043E\u043D\u044F\u0448\u043D\u0438\u043A\u0430, \u0435\u0441\u043F\u0430\u0440\u0446\u0435\u0442\u0443, \u043A\u043E\u043D\u044E\u0448\u0438\u043D\u0438, \u0431\u0443\u0440\u043A\u0443\u043D\u0443, \u0431\u0456\u043B\u043E\u0457 \u0430\u043A\u0430\u0446\u0456\u0457, \u0440\u0456\u043F\u0430\u043A\u0443 \u0442\u0430 \u0456\u043D\u0448\u0438\u0445 \u0440\u043E\u0441\u043B\u0438\u043D. \u041A\u043E\u0436\u043D\u0438\u0439 \u043C\u0430\u0454 \u0441\u0432\u043E\u0454\u0440\u0456\u0434\u043D\u0438\u0439 \u0441\u043C\u0430\u043A, \u043A\u043E\u043B\u0456\u0440, \u0432\u0456\u0434\u0440\u0456\u0437\u043D\u044F\u0454\u0442\u044C\u0441\u044F \u0432\u043C\u0456\u0441\u0442\u043E\u043C \u0446\u0456\u043B\u043E\u0433\u043E \u0440\u044F\u0434\u0443 \u0440\u0435\u0447\u043E\u0432\u0438\u043D, \u043F\u0440\u043E\u0442\u0435 \u0437\u0430 \u0445\u0456\u043C\u0456\u0447\u043D\u0438\u043C \u0441\u043A\u043B\u0430\u0434\u043E\u043C \u0432\u0441\u0456 \u0441\u043E\u0440\u0442\u0438 \u043A\u0432\u0456\u0442\u043A\u043E\u0432\u043E\u0433\u043E \u043C\u0435\u0434\u0443 \u0434\u0443\u0436\u0435 \u0431\u043B\u0438\u0437\u044C\u043A\u0456."@uk ; rdfs:seeAlso dbr:Food_grading , dbr:Apitherapy . @prefix skos: <http://www.w3.org/2004/02/skos/core#> . dbr:Honey skos:exactMatch <http://zbw.eu/stw/descriptor/14123-0> ; foaf:depiction <http://commons.wikimedia.org/wiki/Special:FilePath/Honey-miel.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Honey_comb.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Crystallized_honey_with_close-up.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Cueva_arana.svg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Filtering_of_honey.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Creamed_honey_Maillard_reaction_after_aging.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Sealed_Honey_in_frame.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Miels_d\u0027Alsace_agriculture_biologique.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Bee_on_-calyx_935.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Extractor_Beekeeping.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Texas_State_Fair_honey.jpg> , <http://commons.wikimedia.org/wiki/Special:FilePath/Runny_hunny.jpg> . @prefix dcterms: <http://purl.org/dc/terms/> . @prefix dbc: <http://dbpedia.org/resource/Category:> . dbr:Honey dcterms:subject dbc:Honey , dbc:Demulcents , dbc:Non-timber_forest_products , dbc:Beekeeping , dbc:Sugar_substitutes ; dbo:abstract "Honung \u00E4r en tr\u00F6gflytande eller fast sockerl\u00F6sning som honungsbin producerar av nektar, alternativt sekret fr\u00E5n levande v\u00E4xtdelar eller uts\u00F6ndringar fr\u00E5n v\u00E4xtsugande insekter som bladl\u00F6ss. All honung \u00E4r i f\u00E4rskt tillst\u00E5nd rinnande och b\u00E4rnstensf\u00E4rgad. Honung \u00E4r sur (pH i medeltal 3,9) och en s\u00E5 kallad superkyld v\u00E4tska, d\u00E5 sm\u00E4ltpunkten f\u00F6r de tv\u00E5 huvudbest\u00E5ndsdelarna \u00E4r h\u00F6gre \u00E4n normal rumstemperatur (103 grader C f\u00F6r fruktos och 146 grader C f\u00F6r glukos). Honungen \u00E4r ocks\u00E5 \"torr\" och absorberar fukt ur luften, varf\u00F6r den b\u00F6r f\u00F6rvaras med t\u00E4ttslutande lock. Kristalliserad blir den mer eller mindre fast och f\u00E4rgen varierar fr\u00E5n vitt via gula nyanser till brunt eller gr\u00E5svart. Honung som produkt produceras av domesticerade honungsbin. De tills\u00E4tter bland annat enzymer till nektarn som de samlar in f\u00F6r att bryta ner komplexa sockerarter till enkla samt upp till 13 olika sorters mj\u00F6lksyrabakterier (laktobaciller) f\u00F6r att omvandla nektar till honung. Nektar inneh\u00E5ller normalt mellan 25 och 45 procent sockerarter, resterande andel \u00E4r mest vatten. F\u00E4rdig honung har torkats av bina och inneh\u00E5ller normalt bara 14-18 procent vatten, innan de \"konserverar\" den genom att f\u00F6rsluta vaxcellen som den placerats i med ett t\u00E4ckvaxlock. Honung \u00E4r p\u00E5 grund av laktobakterierna ett fermenterat, eller syrat, livsmedel. Vad som f\u00E5r kallas honung i handeln regleras av EU, i Sverige av Livsmedelsverket (LIVSFS 2003:10). F\u00F6r att en produkt skall f\u00E5 kallas honung f\u00E5r inget ha tillf\u00F6rts eller borttagits ut\u00F6ver den naturliga nektar som bina samlat in. Honungens dag, instiftad av Sveriges biodlares riksf\u00F6rbund, firas den 20 augusti varje \u00E5r."@sv , "La mel \u00E9s un fluid dol\u00E7 i visc\u00F3s produ\u00EFt per les abelles i d'altres insectes a partir del n\u00E8ctar de les flors. Tamb\u00E9 s'obt\u00E9 mel de la secreci\u00F3 de determinats insectes que xuclen la saba, aleshores s'anomena mel de melada. El gust i color d'aquesta subst\u00E0ncia \u00E9s determinat pel tipus de flors de les quals es recull el n\u00E8ctar. El sabor varia en funci\u00F3 de la font de n\u00E8ctar, i dels diversos tipus i graus de mel; els m\u00E9s comuns inclouen, entre altres, la mel de taronger, d'esbarzer i de gerd. La t\u00E8cnica que involucra l'extracci\u00F3 de mel de les bresques d'abella \u00E9s coneguda com l'apicultura o b\u00E9 crestar; \u00E9s l'art de criar abelles per tal d'aprofitar-ne els productes relacionats amb l'animal, com la mel i la cera. La varietat produ\u00EFda per les abelles mel\u00B7l\u00EDferes (g\u00E8nere Apis) \u00E9s la m\u00E9s comuna i \u00E9s el tipus de mel recollida pels apicultors i la que consumeixen els \u00E9ssers humans. La mel produ\u00EFda per les abelles i d'altres insectes t\u00E9 propietats molt diferents. Les abelles transformen el n\u00E8ctar en mel per un proc\u00E9s de regurgitaci\u00F3 i emmagatzematge d'aquesta subst\u00E0ncia com una font d'aliment en bresques de cera a l'interior del rusc. Les pr\u00E0ctiques d'apicultura encoratgen la seva sobreproducci\u00F3 perqu\u00E8 es pot produir i extreure'n en exc\u00E9s sense posar en perill la col\u00F2nia d'abelles. A m\u00E9s, un efecte secundari de la collita de n\u00E8ctar i pol\u00B7len per a la producci\u00F3 de mel \u00E9s la pol\u00B7linitzaci\u00F3, la qual \u00E9s crucial per a la reproducci\u00F3 de plantes florents. La mel obt\u00E9 la seva dol\u00E7or dels monosac\u00E0rids fructosa i glucosa i t\u00E9 aproximadament la mateixa dol\u00E7or relativa que la del sucre granulat. Els usos primaris de la mel s\u00F3n la cuina, l'enfornat, com a acompanyament del pa (com\u00FA o torrat, generalment durant l'esmorzar) o begudes com el te. T\u00E9 propietats qu\u00EDmiques atractives per a la cocci\u00F3, i un sabor caracter\u00EDstic que porta a algunes persones a preferir-la per davant del sucre i altres edulcorants. La majoria dels microorganismes no poden cr\u00E9ixer en la mel per la seva baixa activitat d'aigua, que \u00E9s del 0,6. No obstant aix\u00F2, de vegades, la mel cont\u00E9 end\u00F2spores latents del bacteri Clostridium botulinum, que pot ser perill\u00F3s per als nens, ja que les seves end\u00F2spores es poden transformar en bacteris productors de toxines en el tracte intestinal immadur del nad\u00F3, cosa que porta a la malaltia i fins i tot la mort."@ca , "\u8702\u871C\u662F\u871C\u8702\u91C7\u96C6\u690D\u7269\u7684\u82B1\u871C\u3001\u5206\u6CCC\u7269\u6216\u871C\u9732\u540E\uFF0C\u5728\u8702\u5DE2\u4E2D\u7ECF\u5145\u5206\u917F\u9020\u800C\u6210\u7684\u5929\u7136\u751C\u7269\u8D28\u3002\u8702\u871C\u4E3A\u534A\u900F\u660E\u3001\u5E26\u5149\u6CFD\u3001\u6D53\u7A20\u7684\u6DB2\u4F53\uFF0C\u989C\u8272\u4E3A\u767D\u8272\u3001\u6DE1\u9EC4\u8272\u3001\u6A58\u9EC4\u8272\u6216\u9EC4\u8910\u8272\u3002\u8702\u871C\u4E3B\u8981\u6210\u5206\u70BA\u8461\u8404\u7CD6\u548C\u679C\u7CD6\u5169\u7A2E\u55AE\u7CD6\uFF0C\u6BD4\u8517\u7CD6\u66F4\u5BB9\u6613\u88AB\u4EBA\u9AD4\u5438\u6536\uFF0C\u9664\u6B64\u4E4B\u5916\u9084\u542B\u6709\u5404\u7A2E\u7DAD\u751F\u7D20\u3001\u7926\u7269\u8CEA\u548C\u6C28\u57FA\u9178\u3002\u8702\u871C\u81EA\u53E4\u88AB\u7576\u6210\u98DF\u7269\u53CA\u85E5\u7269\u4F86\u4F7F\u7528\uFF0C\u4E5F\u88AB\u7528\u65BC\u88FD\u4F5C\u881F\u71ED\u7B49\u5404\u7A2E\u7528\u54C1\u3002 \u5E02\u552E\u8702\u871C\u7D93\u904E\u6FC3\u7E2E\u8655\u7406\u6216\u5929\u7136\u5C01\u84CB\u719F\u6210\uFF0C\u6C34\u5206\u542B\u91CF\u53EF\u4F4E\u65BC20%\u4EE5\u4E0B\uFF0C\u7D30\u83CC\u548C\u9175\u6BCD\u83CC\u90FD\u4E0D\u80FD\u5728\u8702\u871C\u4E2D\u5B58\u6D3B\uFF0C\u56E0\u6B64\u8702\u871C\u4E26\u4E0D\u9700\u8981\u653E\u5165\u51B0\u7BB1\u4FDD\u5B58\uFF0C\u67D0\u4E9B\u53AD\u6C27\u83CC\uFF08\u5982\u8089\u6BD2\u687F\u83CC\uFF09\u53EF\u4EE5\u4EE5\u975E\u6D3B\u6027\u7684\u5B62\u5B50\u5F62\u614B\u5B58\u5728\u5176\u4E2D\uFF0C\u56E0\u70BA\u5B30\u5E7C\u5152\u8178\u80C3\u7B49\u6D88\u5316\u5668\u5B98\u8FC7\u4E8E\u7A1A\u5AE9\uFF0C\u80C3\u9178\u7684\u5206\u6CCC\u8F03\u5DEE\uFF0C\u6240\u4EE5\uFF0C\u4E00\u6B72\u5167\u7684\u5B30\u5152\u4E0D\u8981\u98DF\u7528\u6C92\u6709\u7D93\u904E\u6D88\u6BD2\u7684\u8702\u871C\u3002\u8702\u871C\u4E2D\u5B62\u5B50\u4E26\u4E0D\u6703\u7E41\u6B96\u7522\u751F\u6BD2\u7D20\uFF0C\u4E00\u822C\u60C5\u6CC1\u4E0B\uFF0C\u8702\u871C\u4E2D\u7684\u53AD\u6C27\u83CC\u4E5F\u6C92\u6709\u5728\u4EBA\u9AD4\u5167\u7E41\u6B96\u7684\u5371\u96AA\u3002\u5C1A\u672A\u5C01\u84CB\u719F\u6210\u4E14\u672A\u7D93\u6FC3\u7E2E\u8655\u7406\u7684\u8702\u871C\uFF0C\u56E0\u6C34\u5206\u542B\u91CF\u504F\u9AD8\uFF0C\u5BA4\u6EAB\u4E0B\u6703\u5FEB\u901F\u767C\u9175\u8B8A\u8CEA\uFF0C\u56E0\u6B64\u4ECD\u9700\u653E\u5165\u51B0\u7BB1\u4F4E\u6EAB\u4FDD\u5B58\u3002 \u5929\u7136\u5C01\u84CB\u719F\u6210\u7684\u8702\u871C\u70BA\u300C\u751F\u8702\u871C\u300D\u5728\u6B50\u7F8E\u570B\u5BB6\u7A31\u4F5C\u300Craw honey\u300D\uFF1B\u7D93\u904E\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\u7684\u8702\u871C\u70BA\u300C\u719F\u871C\u300D\u3002\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\u7684\u719F\u8702\u871C\u53EF\u4EE5\u5728\u77ED\u77ED\u4E8C\u81F3\u4E09\u5929\u5167\u5C07\u6C34\u5206\u964D\u81F320%\u4EE5\u4E0B\uFF0C\u800C\u8655\u7406\u904E\u7A0B\u4E2D\u7684\u6EAB\u5EA6\u6703\u5F71\u97FF\u8702\u871C\u6240\u542B\u7684\u9175\u7D20\u6D3B\u6027\u8207\u98A8\u5473\u3002\u5929\u7136\u5C01\u84CB\u719F\u6210\u7684\u751F\u8702\u871C\u7121\u7D93\u904E\u52A0\u71B1\u6FC3\u7E2E\u8655\u7406\uFF0C\u7576\u871C\u8702\u63A1\u871C\u5B8C\u6703\u7528\u7FC5\u8180\u6427\u53BB\u591A\u9918\u6C34\u5206\uFF0C\u5F85\u8702\u871C\u6C34\u5206\u964D\u81F320%\u4EE5\u4E0B\u5F8C\u624D\u5410\u881F\u5C01\u5B58\uFF0C\u82E5\u7A7A\u6C23\u4E2D\u6FD5\u5EA6\u8F03\u9AD8\u5247\u53EF\u80FD\u5EF6\u9577\u81F350\u5929\u4EE5\u4E0A\u624D\u80FD\u5C07\u8702\u871C\u812B\u6C34\u6210\u529F\u3002"@zh , "Madu adalah subtansi makanan manis dan kental yang dibuat oleh lebah madu dan beberapa serangga lain. Lebah menghasilkan madu dari sekresi gula tumbuhan (nektar bunga) atau dari sekresi serangga lain (seperti honeydew atau ). Madu terbentuk melalui regurgitasi, aktivitas enzimatik, dan penguapan air. Lebah menyimpan madu dalam struktur lilin yang disebut sarang lebah. Variasi madu yang dihasilkan oleh lebah madu (genus Apis) adalah madu yang paling terkenal, karena diproduksi secara komersial dan paling banyak dikonsumsi di seluruh dunia. Madu dikumpulkan dari koloni lebah liar, atau dari sarang lebah peliharaan peternakan lebah. Madu mendapatkan rasa manisnya dari monosakarida fruktosa dan glukosa, serta memiliki rasa manis yang hampir sama dengan sukrosa (gula meja). Lima belas mililiter (1 sendok makan Amerika) madu menyediakan sekitar 190 kilojoule (46 kilokalori) energi. Madu memiliki sifat kimia yang menarik untuk memanggang dan memiliki rasa yang khas bila digunakan sebagai pemanis. Kebanyakan mikroorganisme tidak tumbuh di dalam madu, jadi madu yang tersegel tidak akan rusak, bahkan setelah ribuan tahun. Penggunaan dan produksi madu memiliki sejarah yang panjang dan bervariasi serta bisa ditelusuri sejak zaman kuno. Beberapa lukisan gua di , Spanyol menggambarkan manusia yang mencari madu. Lukisan gua ini berasal dari setidaknya 8.000 tahun yang lalu."@in , "Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from wild bee colonies, or from the hives of domesticated bees. The honey produced by honey bees is the most familiar to humans, thanks to its worldwide commercial production and availability. The husbandry of bees is known as beekeeping or apiculture, with the cultivation of stingless bees usually referred to as meliponiculture. Honey is sweet because of its high concentrations of the monosaccharides fructose and glucose. It has about the same relative sweetness as sucrose (table sugar). One standard tablespoon (15 mL) of honey provides around 190 kilojoules (46 kilocalories) of food energy. It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms cannot grow in honey and sealed honey therefore does not spoil. Samples of honey discovered in archaeological contexts have proven edible even after thousands of years. Honey use and production has a long and varied history, with its beginnings in prehistoric times. Several cave paintings in Cuevas de la Ara\u00F1a in Spain depict humans foraging for honey at least 8,000 years ago. While Apis melifera is an Old World insect, large-scale meliponiculture of New World stingless bees has been practiced by Mayans since pre-Columbian times."@en , "\u041C\u0435\u0434 \u2014 \u0433\u0443\u0441\u0442\u0430 \u0441\u043E\u043B\u043E\u0434\u043A\u0430 \u043C\u0430\u0441\u0430, \u044F\u043A\u0443 \u0431\u0434\u0436\u043E\u043B\u0438 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437 \u043D\u0435\u043A\u0442\u0430\u0440\u0443 \u043A\u0432\u0456\u0442\u0456\u0432. \u0417\u0430 \u043F\u043E\u0445\u043E\u0434\u0436\u0435\u043D\u043D\u044F\u043C \u0440\u043E\u0437\u0440\u0456\u0437\u043D\u044F\u044E\u0442\u044C \u043A\u0432\u0456\u0442\u043A\u043E\u0432\u0438\u0439 (\u043D\u0435\u043A\u0442\u0430\u0440\u043D\u0438\u0439) \u0456 \u043F\u0430\u0434\u0435\u0432\u0438\u0439 \u043C\u0435\u0434. \u041A\u0432\u0456\u0442\u043A\u043E\u0432\u0438\u0439 \u043C\u0435\u0434 \u0431\u0434\u0436\u043E\u043B\u0438 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437 \u043D\u0435\u043A\u0442\u0430\u0440\u0443 \u043A\u0432\u0456\u0442\u043E\u043A \u0431\u0430\u0433\u0430\u0442\u044C\u043E\u0445 \u0432\u0438\u0434\u0456\u0432 \u0440\u043E\u0441\u043B\u0438\u043D. \u0423 \u0431\u0456\u043B\u044C\u0448\u043E\u0441\u0442\u0456 \u0446\u0435 \u0441\u0443\u043C\u0456\u0448, \u044F\u043A\u0430 \u0443\u0442\u0432\u043E\u0440\u044E\u0454\u0442\u044C\u0441\u044F \u043F\u0440\u0438 \u0437\u0431\u0438\u0440\u0430\u043D\u043D\u0456 \u043A\u0440\u0430\u043F\u043B\u0438\u043D\u043E\u043A \u0437 \u043A\u0456\u043B\u044C\u043A\u043E\u0445 \u0440\u0456\u0437\u043D\u0438\u0445 \u043C\u0435\u0434\u043E\u043D\u043E\u0441\u0456\u0432, \u0449\u043E \u043E\u0434\u043D\u043E\u0447\u0430\u0441\u043D\u043E \u0446\u0432\u0456\u0442\u0443\u0442\u044C \u043F\u043E\u0431\u043B\u0438\u0437\u0443 \u043F\u0430\u0441\u0456\u043A\u0438. \u0422\u0430\u043A\u0438\u0439 \u0437\u043C\u0456\u0448\u0430\u043D\u0438\u0439 \u0431\u0434\u0436\u043E\u043B\u0430\u043C\u0438 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C \u0437\u0431\u0456\u0440\u043D\u0438\u043C, \u0430\u0431\u043E \u043F\u043E\u043B\u0456\u0444\u043B\u043E\u0440\u043D\u0438\u043C, \u043C\u0435\u0434\u043E\u043C, \u0430 \u043A\u043E\u043B\u0438 \u0443 \u0432\u0443\u043B\u0438\u043A \u043D\u0430\u0434\u0445\u043E\u0434\u0438\u0442\u044C \u043D\u0435\u043A\u0442\u0430\u0440 \u043C\u0430\u0439\u0436\u0435 \u0437 \u043E\u0434\u043D\u0456\u0454\u0457 \u043C\u0435\u0434\u043E\u043D\u043E\u0441\u043D\u043E\u0457 \u0440\u043E\u0441\u043B\u0438\u043D\u0438, \u0439\u043E\u0433\u043E \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C . \u0412 \u0423\u043A\u0440\u0430\u0457\u043D\u0456 \u043F\u043E\u0448\u0438\u0440\u0435\u043D\u0456 \u0441\u043E\u0440\u0442\u0438 \u043C\u043E\u043D\u043E\u0444\u043B\u043E\u0440\u043D\u043E\u0433\u043E \u043C\u0435\u0434\u0443 \u0437 \u0433\u0440\u0435\u0447\u043A\u0438, \u043B\u0438\u043F\u0438, \u0441\u043E\u043D\u044F\u0448\u043D\u0438\u043A\u0430, \u0435\u0441\u043F\u0430\u0440\u0446\u0435\u0442\u0443, \u043A\u043E\u043D\u044E\u0448\u0438\u043D\u0438, \u0431\u0443\u0440\u043A\u0443\u043D\u0443, \u0431\u0456\u043B\u043E\u0457 \u0430\u043A\u0430\u0446\u0456\u0457, \u0440\u0456\u043F\u0430\u043A\u0443 \u0442\u0430 \u0456\u043D\u0448\u0438\u0445 \u0440\u043E\u0441\u043B\u0438\u043D. \u041A\u043E\u0436\u043D\u0438\u0439 \u043C\u0430\u0454 \u0441\u0432\u043E\u0454\u0440\u0456\u0434\u043D\u0438\u0439 \u0441\u043C\u0430\u043A, \u043A\u043E\u043B\u0456\u0440, \u0432\u0456\u0434\u0440\u0456\u0437\u043D\u044F\u0454\u0442\u044C\u0441\u044F \u0432\u043C\u0456\u0441\u0442\u043E\u043C \u0446\u0456\u043B\u043E\u0433\u043E \u0440\u044F\u0434\u0443 \u0440\u0435\u0447\u043E\u0432\u0438\u043D, \u043F\u0440\u043E\u0442\u0435 \u0437\u0430 \u0445\u0456\u043C\u0456\u0447\u043D\u0438\u043C \u0441\u043A\u043B\u0430\u0434\u043E\u043C \u0432\u0441\u0456 \u0441\u043E\u0440\u0442\u0438 \u043A\u0432\u0456\u0442\u043A\u043E\u0432\u043E\u0433\u043E \u043C\u0435\u0434\u0443 \u0434\u0443\u0436\u0435 \u0431\u043B\u0438\u0437\u044C\u043A\u0456."@uk , "\u00C1bhar milis a chrutha\u00EDonn beacha is ea mil. Is \u00ED an t-aon bia ar domhan a mhaireann go deo. Baintear leas as in ioma\u00ED cine\u00E1l bia. De r\u00E9ir roinnt staid\u00E9ir, d\u2019fh\u00E9adfadh go mbeadh mil n\u00EDos \u00E9ifeachta\u00ED i gcoinne comhartha\u00ED na n-ionfhabhtuithe v\u00EDreasacha is c\u00FAis le slaghd\u00E1in, mar shampla casacht, n\u00E1 na druga\u00ED tipici\u00FAla a fhororda\u00EDonn gairmithe."@ga , "\u8702\u871C\uFF08\u306F\u3061\u307F\u3064\uFF09\u3068\u306F\u3001\u30DF\u30C4\u30D0\u30C1\u304C\u82B1\u306E\u871C\u3092\u63A1\u96C6\u3057\u3001\u5DE3\u306E\u4E2D\u3067\u52A0\u5DE5\u3001\u8CAF\u8535\u3057\u305F\u3082\u306E\u3092\u3044\u3046\u3002\u7D048\u5272\u306E\u7CD6\u5206\u3068\u7D042\u5272\u306E\u6C34\u5206\u306B\u3088\u3063\u3066\u69CB\u6210\u3055\u308C\u3001\u30D3\u30BF\u30DF\u30F3\u3068\u30DF\u30CD\u30E9\u30EB\u985E\u306A\u3069\u306E\u6804\u990A\u7D20\u3092\u308F\u305A\u304B\u306B\u542B\u3080\u3002\u5473\u3084\u8272\u306F\u871C\u6E90\u690D\u7269\u306B\u3088\u3063\u3066\u69D8\u3005\u3067\u3042\u308B\u3002 \u672C\u6765\u306F\u30DF\u30C4\u30D0\u30C1\u306E\u98DF\u6599\u3067\u3042\u308B\u304C\u3001\u3057\u3070\u3057\u3070\u4ED6\u306E\u751F\u7269\u304C\u63A1\u96C6\u3057\u3066\u98DF\u6599\u3068\u3057\u3066\u3044\u308B\u3002\u300C\u8702\u871C\u306E\u6B74\u53F2\u306F\u4EBA\u985E\u306E\u6B74\u53F2\u300D\u3068\u3044\u3046\u3053\u3068\u308F\u3056\u304C\u3042\u308B\u3088\u3046\u306B\u3001\u4EBA\u985E\u3082\u3001\u53E4\u6765\u3001\u98DF\u7528\u3084\u85AC\u7528\u306A\u3069\u69D8\u3005\u306A\u7528\u9014\u306B\u7528\u3044\u3066\u3044\u308B\u3002\u4EBA\u985E\u306F\u521D\u3081\u3001\u91CE\u751F\u306E\u30DF\u30C4\u30D0\u30C1\u306E\u5DE3\u304B\u3089\u8702\u871C\u3092\u63A1\u96C6\u3057\u3066\u3044\u305F\u304C\u3001\u3084\u304C\u3066\u30DF\u30C4\u30D0\u30C1\u3092\u98FC\u80B2\u3057\u3066\u63A1\u96C6\u3059\u308B\u3053\u3068\uFF08\u990A\u8702\uFF09\u3092\u8EAB\u306B\u4ED8\u3051\u305F\u3002\u4EBA\u985E\u306B\u3088\u308B\u8702\u871C\u306E\u751F\u7523\u91CF\u306F\u3001\u4E16\u754C\u5168\u4F53\u3067\u5E74\u9593\u7D04120\u4E07\u30C8\u30F3\u3068\u63A8\u5B9A\u3055\u308C\u308B\u3002\u5F8C\u8FF0\uFF08\u4E73\u5150\u30DC\u30C4\u30EA\u30CC\u30B9\u75C7\uFF09\u306E\u3088\u3046\u306B\u3001\u4E73\u5150\u306B\u4E0E\u3048\u308B\u306E\u306F\u5371\u967A\u3067\u3042\u308B\u306E\u3067\u3001\u7D76\u5BFE\u306B\u4E0E\u3048\u3066\u306F\u306A\u3089\u306A\u3044\u3002"@ja , "( \uAFC0\uC740 \uC5EC\uAE30\uB85C \uC5F0\uACB0\uB429\uB2C8\uB2E4. \uAF43\uC758 \uAFC0\uC5D0 \uB300\uD574\uC11C\uB294 \uAF43\uAFC0 \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uBC8C\uAFC0(\uC601\uC5B4: honey)\uC740 \uAFC0\uBC8C\uC774 \uAF43\uC758 \uBC00\uC120\uC5D0\uC11C \uBE68\uC544\uB0B4\uC5B4 \uCD95\uC801\uD55C \uAC10\uBBF8\uB8CC(\uB2F9\uBD84)\uC774\uB2E4. \uB2E8\uC21C\uD788 \uAFC0\uB85C \uC904\uC5EC \uBD80\uB974\uBA70 \uC720\uC758\uC5B4\uB85C \uBD09\uBC00(\u8702\u871C), \uC11D\uCCAD(\u77F3\u6DF8), \uC11D\uBC00(\u77F3\u871C) \uB4F1\uC774 \uC788\uB2E4. \uC0B0\uC0BC\uACFC \uB354\uBD88\uC5B4 \uB3D9\uC591\uC5D0\uC11C \uC608\uB85C\uBD80\uD130 \uB300\uD45C\uC801\uC778 \uC601\uC57D\uC73C\uB85C\uB3C4 \uB9CE\uC774 \uC0AC\uC6A9\uD574 \uC654\uB2E4. \uBC8C\uAFC0\uC5D0 \uD568\uC720\uB41C \uAF43\uAC00\uB8E8\uC758 \uC601\uC591 \uAC00\uCE58\uB3C4 \uC778\uC815\uBC1B\uACE0 \uC788\uB2E4. \uBC8C\uAFC0\uC758 \uC0C9\uACFC \uB9DB\uC740 \uADF8\uAC83\uC758 \uC6D0\uB8CC\uAC00 \uB418\uB294 \uAF43\uC758 \uC885\uB958\uC5D0 \uB530\uB77C \uB2E4\uB974\uB2E4. \uAF43\uC758 \uC885\uB958\uB294 \uC720\uCC44\u00B7\uBA54\uBC00\u00B7\uC2F8\uB9AC\uB098\uBB34\u00B7\uC544\uCE74\uC2DC\uC544\u00B7\uBC24\uB098\uBB34\u00B7\uAC10\uB098\uBB34\u00B7\uBC00\uAC10\uB098\uBB34\u00B7\uD074\uB85C\uBC84\u00B7\uC790\uC8FC\uAC1C\uC790\uB9AC \uB4F1\uC774 \uC788\uB2E4."@ko , "O mel (plural: meles ou m\u00E9is) (pron\u00FAncia br:/m\u025Bw/ pron\u00FAncia pt:/m\u025Bl/) \u00E9 um alimento, geralmente encontrado em estado l\u00EDquido viscoso e a\u00E7ucarado, que \u00E9 produzido pelas abelhas a partir do n\u00E9ctar recolhido de flores e processado pelas enzimas digestivas desses insetos, sendo armazenado em favos em suas colmeias para servir-lhes de alimento. O mel sempre foi utilizado como alimento pelo homem, obtido inicialmente de forma extrativa e, muitas vezes, de maneira danosa \u00E0s colmeias. Com o passar dos s\u00E9culos, o homem aprendeu a capturar enxames e instal\u00E1-los em \"colmeias artificiais\". Por meio do desenvolvimento e aprimoramento das t\u00E9cnicas de manejo, conseguiu aumentar a produ\u00E7\u00E3o de mel e extra\u00ED-lo sem danificar a colmeia. Com a \"domestica\u00E7\u00E3o\" das abelhas para a produ\u00E7\u00E3o de mel, temos ent\u00E3o o in\u00EDcio da apicultura. Atualmente, al\u00E9m do mel, podemos obter diversos produtos como o p\u00F3len ap\u00EDcola, o P\u00E3o de abelha, a Pr\u00F3polis, a geleia real, a apitoxina e a cera. Al\u00E9m da produ\u00E7\u00E3o e comercializa\u00E7\u00E3o de rainhas e em alguns casos de enxames e crias."@pt , "Honig (lateinisch und apothekersprachlich Mel) ist ein von Honigbienen zur eigenen Nahrungsvorsorge erzeugtes und vom Menschen genutztes Lebensmittel aus dem Nektar von Bl\u00FCten oder den zuckerhaltigen Ausscheidungsprodukten verschiedener Insekten, dem sogenannten Honigtau."@de , "Il miele \u00E8 un alimento prodotto dalle api domestiche (Apis mellifera; Apis cerana) e non (Apis florea; Apis andreniformis; Apis dorsata; Apis laboriosa; Bombus; Trigona; Meliponini) a partire dal nettare o dalla melata. Il nettare \u00E8 bottinato sui fiori di moltissime piante. Il nettare \u00E8 escreto dalle ghiandole nettarifere presenti all'interno del fiore ma anche in posizione esterna (extra-floreale), ad esempio sul picciolo delle foglie di alcune piante (ciliegio, lauroceraso). Il nettare e la melata vengono raccolti (bottinati), trasformati, disidratati e immagazzinati nel favo. Il miele \u00E8 utilizzato come nutrimento dalle api nei periodi di assenza di importazione nettarifera, come nella stagione invernale o tra una grande fioritura e l'altra. La definizione legale di miele \u00E8 inserita nell'art.1 del D.Lgs. 179/2004."@it , "Mi\u00F3d \u2013 s\u0142odki produkt spo\u017Cywczy, w warunkach naturalnych wytwarzany g\u0142\u00F3wnie przez pszczo\u0142y w\u0142a\u015Bciwe (mi\u00F3d pszczeli) oraz nieliczne inne b\u0142onk\u00F3wki, m.in. osy z podrodziny Polistinae (Brachygastra, Polistes i Polybia), poprzez przetwarzanie nektaru kwiatowego ro\u015Blin miododajnych, a tak\u017Ce niekt\u00F3rych wydzielin wyst\u0119puj\u0105cych na li\u015Bciach drzew. Mi\u00F3d pszczeli r\u00F3\u017Cni si\u0119 sk\u0142adem od miodu wytwarzanego przez inne owady. Osy pobieraj\u0105 nektar tak\u017Ce z ro\u015Blin truj\u0105cych dla cz\u0142owieka, dlatego wytwarzany przez nie mi\u00F3d nierzadko jest przyczyn\u0105 ci\u0119\u017Ckich zatru\u0107.W bardzo ograniczonym stopniu substytutem miodu naturalnego jest tzw. mi\u00F3d sztuczny."@pl , "Mielo estas dol\u0109a man\u011Da\u0135o farita de abeloj uzante nektaron el floroj. La varia\u0135o produktita de mielabeloj (nome la genro Apis) estas unu el plej ofte menciataj, \u0109ar \u011Di estas la tipo de mielo rikoltita de plej abelbredistoj kaj konsumita de plej homoj. Mielo estas anka\u016D produktita de burdoj, meliponinoj, kaj aliaj himenopteraj insektoj kiaj mielvespoj, kvankam la kvanto de tiu mielo estas \u011Denerale pli malalta kaj \u011Di havas iome diferencajn propra\u0135ojn kompare kun la mielo produktita de la abeloj el la genro Apis. Mielabeloj konvertas nektaron en mielo per de procezo de regurgitado kaj vaporigo. Ili stokas \u011Din kiel \u0109efa man\u011Doresurso en vaksaj \u0109elaroj ene de la abelujo. \u011Ci konsistas el 72-80 %-a akva solva\u0135o de glukozo, fruktozo, enhavanta proteinojn, odora\u0135ojn kaj aliajn materialojn. \u011Ci estas rezerva nutra\u0135o de abeloj. \u011Cia koloro varias de helflava \u011Dis malhelbruna. Kelkfoje okazas, ke la glukozo \u2013 malpli solvema \u2013 elkristali\u011Das (fraja mielo). La abeloj (mielabeloj) faras tion el nektaro de floroj kaj el aliaj plantaj sukerhavaj sukoj. \u011Ci surmerkati\u011Das kiel \u0109elara a\u016D likveca mielo. Mielo elhavas sian dol\u0109econ el la monosakaridoj fruktozo kaj glukozo, kaj havas \u0109irka\u016D la saman relativan dol\u0109econ kiel surtabla sukero. \u011Ci havas allogajn kemiajn propra\u0135ojn por bakado kaj tre distingan guston kiu kondukas al fakto ke kelkaj homoj preferas \u011Din al sukero kaj al aliaj dol\u0109igiloj. Plej mikroorganismoj ne kreskas en mielo pro ties malalta akvaktiveco de malpli ol 0.6. Tamen, mielo foje enhavas dormantajn endosporojn de la bakterio Clostridium botulinum, kiu povas esti dan\u011Dera al infanoj, \u0109ar la endosporoj povas transformi\u011Di en venen-produktaj bakterioj en infanaj nematuraj intestaj kanaloj, konduke al malsano kaj e\u0109 al morto. Homoj kiuj havas malfortan imunsistemon ne devus man\u011Di mielon pro la risko de bakteria a\u016D funga infekto. Neniu pruvaro montras la profiton uzi mielon por trakti malsanojn. Mielo estas fonto de malplenaj kalorioj kaj oni rekomendas ke \u011Di estu anstata\u016Data per fruktoj kaj vegetaloj. Unu plenkulero da mielo havigas 64 kaloriojn. Abeloj tenas mielon en ses-e\u011Daj \u0109eloj el vakso kiel nutra\u0135on por siaj larvoj, sed anka\u016D kiel provizon por la vintro. Abelistoj forprenas la \u0109elojn kaj per centrifugilo disigas vakson kaj mielon. Transportante abelujojn en regionojn, kie floras precipe unu speco de plantoj, oni ricevas apartan specon de mielo kun speciala gusto. La uzado kaj produktado de mielo havas longan kaj varian historion. Mielrikoltado estas antikva aktiva\u0135o. Homoj \u015Dajne ek\u0109asis (ekriklotis) mielon ekde anta\u016D almena\u016D 8,000 jaroj, kiel pruvas kavopentra\u0135o de Valencio, Hispanio. 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\u0645\u0642\u0627\u0648\u0645\u0629 \u062C\u0645\u064A\u0639 \u0627\u0644\u0623\u0645\u0631\u0627\u0636 \u0627\u0644\u062A\u064A \u062A\u0647\u0627\u062C\u0645\u0647)\u060C \u0643\u0645\u0627 \u0623\u0646 \u0644\u0647 \u062E\u0635\u0627\u0626\u0635 \u0645\u062B\u0628\u062A\u0629 \u0641\u064A \u0639\u0644\u0627\u062C \u0627\u0644\u062D\u0631\u0648\u0642 \u0648\u0627\u0644\u062C\u0631\u0648\u062D \u0648\u0643\u062B\u064A\u0631 \u0645\u0646 \u0627\u0644\u0623\u0645\u0631\u0627\u0636 \u0627\u0644\u0623\u062E\u0631\u0649."@ar , "Med je hust\u00E1 sladk\u00E1 a lepkav\u00E1 kapalina, vytv\u00E1\u0159en\u00E1 v\u010Delami (p\u0159\u00EDpadn\u011B i jin\u00FDm hmyzem) sb\u011Brem a zahu\u0161\u0165ov\u00E1n\u00EDm sladk\u00FDch \u0161\u0165\u00E1v \u2013 p\u0159edev\u0161\u00EDm nektaru z kv\u011Bt\u016F (med kv\u011Btov\u00FD) a medovice (med medovicov\u00FD), kterou vylu\u010Duj\u00ED nap\u0159\u00EDklad m\u0161ice. Sb\u011Brem a p\u0159etvo\u0159en\u00EDm medovice vznik\u00E1 medovicov\u00FD med. Tmavost medovicov\u00E9ho medu je zp\u016Fsobena barvivy obsa\u017Een\u00FDmi v m\u00EDze lesn\u00EDch d\u0159evin."@cs , "\u039C\u03AD\u03BB\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BC\u03B9\u03B1 \u03B3\u03BB\u03C5\u03BA\u03B9\u03AC \u03C1\u03B5\u03C5\u03C3\u03C4\u03AE \u03B8\u03C1\u03B5\u03C0\u03C4\u03B9\u03BA\u03AE \u03BF\u03C5\u03C3\u03AF\u03B1 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03C5\u03BD \u03BF\u03B9 \u03BC\u03AD\u03BB\u03B9\u03C3\u03C3\u03B5\u03C2. \u03A4\u03BF \u03BC\u03AD\u03BB\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03AD\u03BD\u03B1 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03B9\u03BA\u03CC, \u03B9\u03BE\u03CE\u03B4\u03B5\u03C2, \u03B3\u03BB\u03C5\u03BA\u03CC \u03C5\u03BB\u03B9\u03BA\u03CC \u03C0\u03BF\u03C5 \u03C0\u03C1\u03BF\u03AD\u03C1\u03C7\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C4\u03BF \u03BD\u03AD\u03BA\u03C4\u03B1\u03C1 \u03C4\u03C9\u03BD \u03C6\u03C5\u03C4\u03CE\u03BD, \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03BC\u03B1\u03B6\u03B5\u03CD\u03BF\u03C5\u03BD \u03BF\u03B9 \u03BC\u03AD\u03BB\u03B9\u03C3\u03C3\u03B5\u03C2 \u03BA\u03B1\u03B9 \u03C4\u03BF \u03BC\u03B5\u03C4\u03B1\u03B2\u03AC\u03BB\u03BB\u03BF\u03C5\u03BD \u03B3\u03B9\u03B1 \u03C4\u03B7\u03BD \u03C4\u03C1\u03BF\u03C6\u03AE \u03C4\u03BF\u03C5\u03C2 \u03C3\u03B5 \u03AD\u03BD\u03B1 \u03C0\u03C5\u03BA\u03BD\u03CC \u03C5\u03B3\u03C1\u03CC \u03BA\u03B1\u03B9 \u03C4\u03B5\u03BB\u03B9\u03BA\u03AC \u03C4\u03BF \u03B1\u03C0\u03BF\u03B8\u03B7\u03BA\u03B5\u03CD\u03BF\u03C5\u03BD \u03C3\u03C4\u03B9\u03C2 \u03BA\u03B7\u03C1\u03AE\u03B8\u03C1\u03B5\u03C2 \u03C4\u03BF\u03C5\u03C2."@el , "Le miel (prononc\u00E9 en fran\u00E7ais : /mj\u025Bl/) est une substance sucr\u00E9e \u00E9labor\u00E9e par les abeilles \u00E0 miel \u00E0 partir de nectar ou de miellat. Elles l'entreposent dans la ruche et s'en nourrissent tout au long de l'ann\u00E9e, en particulier lors de p\u00E9riodes climatiques d\u00E9favorables. Il est aussi consomm\u00E9 par d'autres esp\u00E8ces animales dont l'esp\u00E8ce humaine qui organise sa production par l'\u00E9levage des abeilles \u00E0 miel."@fr , "Honing (of verouderd: honig) is een natuurlijke vloeibare zoete substantie die ontstaat als honingbijen en/of honingmieren nectar uit bloemen verzamelen en deze vervolgens omzetten. De nectar wordt zowel door toevoegen van enzymen als door indikking door verdamping omgezet naar honing. Honing wordt door mensen als voedingsmiddel gebruikt. De kleur en de smaak van honing wordt grotendeels bepaald door de oorsprong van de nectar (honing van de paardenbloem smaakt anders dan die van bijvoorbeeld de linde), maar ook de mate van kristallisatie is van invloed op de smaaksensatie."@nl , "Eztia gai likatsua eta oso gozoa da, erleek egin eta abarasketan biltzen dutena. Loreetako nektarrarekin egiten dute erleek eztia. Nektarrari ura kenduz eta sakarosa hidrolizatuz ateratzen da; ura, glukosa, fruktosa, sakarosa eta polen hondarrak dira osagai nagusiak. Landare motaren arabera, ezti kolore eta ahogozo ezberdinak bereizten dira. Europako eztia hori kolorekoa izaten da orokorrean, baina zurixkak, berdexkak edo hori ilunak ere badaude. Elikagai gisa eta sendagintzan erabiltzen da batez ere. Erleen zaintza eta ezti bilketari erlezaintza deritzo. Ezti ohikoena erleena bada ere, badira eztia sortzen duten beste animalia batzuk, hala nola, zenbait liztor eta inurri mota ezberdinak."@eu , "La miel es un fluido muy dulce y viscoso producido por abejas del g\u00E9nero Apis, principalmente la abeja dom\u00E9stica, a partir del n\u00E9ctar de las flores o de secreciones de partes vivas de plantas o de excreciones de insectos chupadores de plantas (\u00E1fidos). Estas sustancias son recogidas por las abejas, luego transformadas al combinarlas con sustancias propias, depositadas, deshidratadas y almacenadas en los panales para su maduraci\u00F3n.\u200B\u200B\u200B\u200B La intervenci\u00F3n del hombre en el proceso de explotaci\u00F3n de los panales de la colmena es conocida como apicultura.\u200B La miel es utilizada desde hace miles de a\u00F1os en todo el mundo, ya sea como saborizante de brebajes, alimento o medicamento. Su composici\u00F3n es variable sin embargo su principal componente, son carbohidratos en la forma de monosac\u00E1ridos como la fructosa y la glucosa, as\u00ED como disac\u00E1ridos tales como maltosa, isomaltosa, , sucrosa, turanosa y nigerosa. Estos ingredientes son los responsables del intenso dulzor de la miel. Adem\u00E1s, contiene oligosac\u00E1ridos como la panosa; enzimas como la amilasa, per\u00F3xido oxidasas, catalasa y fosforilasa \u00E1cida; adem\u00E1s contiene amino\u00E1cidos, algunas vitaminas B, C, niacina, \u00E1cido f\u00F3lico, minerales como hierro y zinc, y antioxidantes.\u200B\u200B La producci\u00F3n mundial media de miel es aproximadamente de 1 200 000 t. Los principales pa\u00EDses productores son China, Turqu\u00EDa, Argentina, Ucrania, M\u00E9xico y Estados Unidos. Los principales importadores a nivel mundial son la Uni\u00F3n Europea y los Estados Unidos.\u200B"@es ; dbo:wikiPageWikiLink dbr:Fat , dbr:Turkey , dbr:Spore , dbr:Anticoagulant , dbr:Drug , dbr:Gram-negative_bacteria , <http://dbpedia.org/resource/Forage_(honey_bee)> , dbr:Gram-positive_bacteria , dbr:Catalyst , dbr:Viscosity , dbr:Tonne , dbr:Blueberry , dbr:Immunocompromised , dbr:Hellenistic_period , dbr:Thyme , dbr:Archaic_Greece , dbr:Supersaturation , dbr:Solon , <http://dbpedia.org/resource/Baku\u2013Tbilisi\u2013Ceyhan_pipeline> , dbr:Button_cell , dbr:Coromandel_Peninsula , dbr:Diastase , dbr:Fermentation , dbr:Hadith , dbr:Hydrocarbon , dbr:Cane_sugar , dbr:Mesolithic , dbr:Fructose , dbr:Acetic_acid , dbr:Galactose , dbr:Oligosaccharide , dbr:Beeswax , dbr:Honey_extractor , dbr:Botulism , dbr:Metabolism , dbr:Honey_super , dbr:Promised_Land , dbr:Starch , dbr:Surface_tension , dbr:Common_cold , dbr:Melissopalynology , dbr:Ladder , dbr:Hive_frame , dbr:Lavender , 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