My experiment aims to study the change of honey’s liquid viscosity in microgravity, performed in cooperation with Nanoracks and Blue Origin. Although we consume honey on a regular basis, hardly ever do we think how that would react in space and how it could affect the astronauts’ diet. In 2019, this experiment was launched on Blue Origin’s New Shepard Reusable rocket, to the Karman Line, the lower limit of space (100km altitude). the honey viscosity was investigated under different conditions, during the pre-launch research such as different temperature or different density- by changing the water-honey ratio. During the post – launch research these criteria are used for comparison and honey’s viscosity is investigated taking into account the data received. 

The “Tracker” software is used to determine the velocity of the bubbles created and as a result the circular velocity of the liquid, deriving the viscosity. This is of utmost importance because honey is of high nutritional value and can serve as a main element of a balanced diet. Hence, researching the effects of microgravity on honey provides valuable information.