CHEMISTRY INVESTIGATORY

PROJECT
ANALYSIS OF HONEY

Submitted by:

Class: XII
 ACKNOWLEDGEMENT

I wish to acknowledge my heart full thanks to

Sr.Litty Mathew, the Principal of our school
Ursuline English Medium School for providing
us with the best facilities. It is my utmost
pleasure to express a deep sense of gratitude
towards Mrs.Praseetha, Chemistry Teacher
who directed me to complete this project
successfully. I would also like to thank my
parents and friends who helped me to
complete the project in time.

INDEX
CONTENTS:
 · AIM
· REQUIREMENTS
· THEORY
· PROCEDURE
· OBSERVATION TABLE
· RESULT
· BIBLOGRAPHY

AIM
To analyze the available honey for presence of different
minerals and carbohydrates.

INTRODUCTION
Honey has been a staple of the kitchen for centuries. It is a
natural substance produced by honeybees, Apis mellifera, in
almost every country in the world. Honey is essentially a
concentrated aqueous solution of inverted sugar, namely
fructose and glucose, but it also contains a very complex
mixture of other saccharides, enzymes, amino and organic
acids, vitamins, and minerals. Honey is laid down by bees as a
food source. Apiarists (beekeepers) encourage the
overproduction of honey within the hive, so that the excess can
be extracted.

REQUIREMENTS
APPARATUS:
TEST TUBE
TEST TUBE STAND
BURNER
WATER BATH

CHEMICALS:
FEHLING SOLUTION A
FEHLING SOLUTION B
AMMONIUM CHLORIDE SOLUTION
AMMONIUM OXALATE SOLUTION
AMMONIUM PHOSPHATE
CONC.NITRIC ACID
POTASSIUM SULPHOCYANIDE SOLUTION

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.
Honey has a fuel value of about 3307cal/kg [1520 cal/
lbs]. It readily picks upmoisture from the air and
isconsequently used as a moistioningagent for Tobacco
and in baking.Glucose crystallizes out of honey
onstanding at room temperature, leavingon
uncrystallized layer of dissolvedfructose. Honey to be
MARKETED isusually heated by a special process toabout
66oC [150.01 F] to dissolve thecrystals and is sealed to
preventcrystallization. The fructose incrystallized honey
ferments readily atabout 160C.

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 tubeand NH4Cl solution
and NH4OHsolution are added to it. The solution
isfiltered and to the filtrate 2ml ofammonium oxalate
solution is added.White ppt. or milkiness indicates
thepresence of Ca2+ ions.
3. Test for Magnesium:
2 ml of honey is taken in a test tubeand NH4Cl solution is
added to it andthen excess of Ammonium
phosphatesolution is added. The side of the testtube is
scratched with a glass rod.White precipitate indicates
thepresence of Mg2+ ions.

4. Test for Iron:

2ml of honey is taken in a test tubeand a drop of conc.
HNO3 is addedand it is heated. It is cooled and 2-3drops
of Potassium sulphocyanidesolution is added to it. Blood
red colourshows the presence of iron.

TEST FOR CARBOHYDRATES:

1. Fehling`s test:
2ml of honey is taken in a test tubeand 1ml each of
Fehling`s solution Aand Fehling`s solution B are added
toit and boiled. Red precipitate indicatesthe presence of
reducing sugars.

2. Tollen`s test:
2-3 ml of aqueous solution of honey istaken in a test
tube. 2-3ml of Tollen`sreagent is added. The test tube is
keptin a boiling water bath for about tenminutes. A
shining silver mirrorindicates the presence of
reducingcarbohydrates.

OBSERVATION TABLE
 RESULT
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar.
Honey contains reducing carbohydrate
FURTHER SCOPE OF STUDIES
Honey use and production has a long and varied history. In
many cultures, honey has associations that go beyond its use as
a food. Honey is frequently a talisman and symbol of sweetness.
This evaluation study was intended to determine quality and
physiochemical characteristics of honey collected from different
suppliers. Evaluation studies based on macroscopic parameters
such as colour, taste, odour, and crystallization intensity of all
three marketed products viz, Dabur, Singhal, and Brij honey was
done and Dabur honey product was determined as most similar
as others. The physical evaluation is done on the basis of Indian
Pharmacopoeia by which it was found that evaluation values of
Dabur honey product is most similar to the standard values
given in the Pharmacopoiea. The ash value of samples of Dabur,
Singhal, Brij was determined as per the method given in
Pharmacopoeia and are found to be total ash (1.64%, 2.16%,
1.95%), acid-insoluble ash (295%, 180%, 149%), moisture
content (2.12ml, 2.20ml, 2.15ml) and viscosity (4.94, 4.13,
4.24poise) respectively. On this basis of evaluation studies it
was found that all samples of honey passes the chemical tests
performed. Hence, the three different brands of honey viz;
Dabur, Singhal, and Brij honey products was evaluated.

BIBILOGRAPHY
· ™www.projects.icbse.com\chemistry
· ™ www.projectsyapa.com\chemistry
· ™ Comprehensive Practical Chemistry
· ™ Google Images