Question

What would happen if we added a large amount of honey into water before it is chilled; would we be able to supercool it and turn it ice instantaneously after tapping the bottle really hard like pure water does.

Answer 1

In normal conditions, honey exists as viscous liquid. It is also a saturated solution of sugar. That means that there is more dissolved solids that can normally remain in the liquid phase. Honey is more sugar than water, it contains only 18 percent water and that is not enough to freeze.

Honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become lower, the viscosity of honey increases, meaning it will becmore more thicker. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature.

Phase 1
At −20 °C (−4 °F), honey may appear or even feel solid, but it will continue to flow at very low rates.

Phase 2
Honey has a glass transition between −42 and −51 °C (−44 and −60 °F).

Phase 3
Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline)