Throughout this investigation aiming to find out the viscosity of Capilano honey when at three drastic different temperatures and if heat or cooling will alter or affect the viscosity of honey, there were some anomalies that were definitely unexpected. One of the anomalies that would have affected the data most, however could not have been improved with the equipment used on the day, was the difference in heat between the honey at the top of the boiling compared to the honey at the bottom. The variation in the honey’s heat throughout the boiling tube is because of the amount of water in the water bath, only making it up to the half mark on the boiling tube. The thermometer which sat on the bottom calculated the honey as being 35˚C or 60˚C when
