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Chemistry of Honey

September 30, 2014 @ 6:30 pm - 8:00 pm


ISC’s “Chemistry for Adults” is back with a delightfully delicious offering – Chemistry of Honey – as part of the Peggy Notebeart Nature Museum‘s “Nature on Tap” night.

This sweet program will delight and enlighten you with what bees actually do to make honey, how it’s harvested and other fun facts. We’ve got ISC’s resident rockin’ chemist, Dr. Shelby Hatch of Northwestern University, who will lead you in experiments demonstrating the extraordinary chemical properties of honey and its many varieties. Things to think about…

  •  Why doesn’t honey “go bad” even if you leave it in the cabinet for months or years?
  •  What are the different viscosities of honey?  Does it affect taste?
  •  Does the amount of water in honey matter?
  •  What about honey’s antibiotic properties?
  •  What the heck is the “osmotic effect” of honey and what is Mānuka honey?

You’ll conduct hands-on experiments to explore the wonders of this golden goodness. There may be balloons and beakers and pH involved, and perhaps refractometers, but there will definitely be tastes to tantalize your tongue. Plus, there will be a trivia quiz with prizes!

Tickets are $35 which includes admission to the Museum and all Nature on Tap activities and exhibits! Food and craft beers will be available for purchase, the Butterfly Haven will be open until 9pm, and the Museum’s living invertebrate specialist, Allen Lawrance, will be offering honey tastings.

No science prerequisites necessary. (You could have flunked high school chemistry and will still love our “class”!) Sign up now — space is very limited.  Register HERE.

Past ISC programs in this series have included the chemistry of beer, whiskey, chocolate and cosmetics. Visit IllinoisScience.org for more details. Chemistry of Chocolate is happening Tuesday, Oct. 28th; check here for ticket availability.


September 30, 2014
6:30 pm - 8:00 pm


Peggy Notebaert Nature Museum
2430 N. Cannon Drive
Chicago, IL 60614 United States
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(773) 755-5100


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