Analysis of

honey

Tathagata Chakraborty
Class XII

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 CERTIFICATE
This is to certify that this bonafide project work
“ANALYSIS OF HONEY” in the subject of chemistry
has been done by “Tathagata Chakraborty” of
class XII science in the academic year 2013-
2014 conducted by CBSE. It is further certified that
this project is the individual work of the candidate.

Signature: Date:

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ACKNOWLEDGEMENT
I hereby acknowledge my deep sense of gratitude
and indebtedness to Chemistry teacher, Abdul Razak
and Principal, Shri P.C. Raju whose immense help,
genius guidance, encouragement, necessary
suggestions, initiations, enthusiasm and inspiration
made this work a master art and a joint enterprise.
I also thank my parents, my friends, especially to
Chaitanya S.L, who helped me regarding the
selection of my topic for this project.

Tathagata Chakraborty

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INDEX

Contents Page
Aim 5
Requirements 6
Theory 7
Procedure 9
Observation 12
Results 13
Bibliography 14

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AIM

To analyze the available honey for

presence of different minerals and
carbohydrates.

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REQUIREMENTS:
APPARATUS
Test Tubes 6-7
Test Tube Stand 1
Burner 1
Water Bath 1
CHEMICALS
Fehling’s Soln. A 2ml
Fehling’s Soln. B 3ml
Ammonium 3ml
Chloride
Ammonium Oxalate 3ml
Ammonium 3ml
Phosphate
Conc. Nitric Acid 3ml
Potassium 3ml
Sulphocyanide
Soln.

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THEORY
Honey, thick, sweet, super saturated
sugar solution manufactured by bees to
feed their larvae and for the subsistence
during winter.

Bee honey is composed of fructose,

glucose and water, in varying proportions.
It also contains several enzymes and oils.
The colour & flavour depends on the age of
the honey and the sources of the nectar.
The coloured honeys are usually of higher
quality than dark coloured honeys. Other
high grade honeys are made by bees from
orange blossoms, clover and Alfalfa. A well
known, poorer grade honey is produced
from buckwheat.

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 Honey has a fuel value of about 3307
cal/kg [1520 cal/ lbs]. It readily picks up
moisture from the air and is consequently
used as a moistening agent for Tobacco and
in baking. Glucose crystallizes out of honey
on standing at room temperature, leaving
on un-crystallized layer of dissolved
fructose. Honey to be marketed is usually
heated by a special process to about 66oC
[150.01 F] to dissolve the crystals and is
sealed to prevent crystallization. The
fructose in crystallized honey ferments
readily at about 160C.

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 PROCEDURE:-
TEST FOR MINERALS:-

1. Test for Potassium:-

2ml of honey is taken in a test tube and

picric acid solution is added. Yellow
precipitate indicates the presence of K+.

2. Test for Calcium:-

2ml of honey is taken in a test tube and

NH4Cl solution and NH4OH solution are
added to it. The solution is filtered and to
the filtrate 2ml of ammonium oxalate
solution is added. White ppt. or milky
indicates the presence of Ca2+ ions.

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3. Test for Magnesium:-

2 ml of honey is taken in a test tube and

NH4Cl solution is added to it and then
excess of Ammonium phosphate solution is
added. The side of the test tube is scratched
with a glass rod. White precipitate indicates
the presence of Mg2+ ions.

4. Test for Iron:-

2ml of honey is taken in a test tube and a

drop of conc. HNO3 is added and it is
heated. It is cooled and 2-3 drops of
Potassium sulphocyanide solution is added
to it. Blood red colour shows the presence
of iron.

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TEST FOR CARBOHYDRATES:-

1. Fehling`s test:-

2ml of honey is taken in a test tube and 1ml

each of Fehling`s solution A and Fehling`s
solution B are added to it and boiled. Red
precipitate indicates the presence of
reducing sugars.

2. Tollen`s test:-

2-3 ml of aqueous solution of honey is taken

in a test tube. 2-3ml of Tollen`s reagent is
added. The test tube is kept in a boiling
water bath for about ten minutes. A shining
silver mirror indicates the presence of
reducing carbohydrates.

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OBSERVATION TABLE:-

SL.
NO TESTS OBSERVATION INFERENCE

Test for Potassium:- Yellow ppt. is Potassium is

1. Honey + Picric acid
observed
present.
solution
Test for Calcium:-
Honey + NH4Cl soln. + White ppt. or milky
2. NH4OH soln. filtered + is not observed
Calcium is absent.
(NH4)2C2O4

Test for Magnesium:-

White ppt. is not Magnesium is
3. Honey+ NH4OH (till
observed absent.
solution becomes
alkaline) + (NH4)3Po4

Test for Iron:-

Blood red colour is Iron is present.
4. Honey+ conc.HNO3,
observed
heated and cooled, +
potassium sulphocyanide

Fehling`s test:-
Reducing sugar is
Honey + 1ml each of
5. Fehling`s solution A and
Red ppt. is observed present.
Fehling`s solution B
Tollen’s test:- Reducing
Honey + 2-3ml Tollen`s Shining silver
6. reagent, test tube in mirror is observed
carbohydrate is
present
water bath for 10 minutes

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 REPORT:-
I finally conclude the project with result
and conclusion.
From the above experiment we come to
know that honey is a sweet tasting
substance. It does not only contain sugar
but also other substance. I have done a
research work on it on the basis of the
experiments and found that-

 Potassium is present.
 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.

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Bibliography:-

 www.projects.icbse.com/chemistry
 www.projectsyapa.com/chemistry
 Comprehensive Practical Chemistry
 Google Images
 Praadeep New Course Chemistry

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