JAWAHAR NAVODAYA VIDYALAYA

ANGUL
ANALYTICAL PROJECT,
CHEMISTRY
2022-23

TOPIC:HONEY ANALYSIS

Submitted to : Submitted by:

Mr. H.S. BEHERA NAME : SUBRAT KUMAR SETHY

P.G.T (CHEMISRTY) Hall Ticket No.:

CERTIFICATE
 This is to certify that SUBRAT KUMAR SETHY,
of class Xll B has successfully completed the
project entitled ’’HONEY ANALYSIS”under direct
guidance and supervision during academic session
2022-23 has successfully prepared this project
report in the chemistry laboratory of JAWAHAR
NAVODAYA VIDYALA YA, ANGUL. This project may
be considered as partial fulfilment of AISSCE
2022-23 conducted by the Central Board of
Secondary Education, Bhubaneswar region.

Date:
Hall Ticket No:-______________ Signature of student:-

P.G.T(CHEMISTRY). PRINCIPAL

EXTERNAL EXAMINER
 ACKNOWLEDGEMENT

It is my humble pleasure to acknowledge my

deep sense of gratitude to Mrs.Arati patttnayak,
Principal JNV ANGUL, providing me laboratory
facilities to carry out this project.

I express my sincere thanks to Mr. H.S.Behera,

PGT Chemistry for his valuable support, constant
help and guidance at each and every stage, without
which it wouldn't have been possible to complete
this project.

Name: Subrat Kumar Sethy

Class: XII Sc. 'B'

 INDEX

• Introduction
> Theory
> Manufacture
> History
> Varieties
• Honey & Health

• Aim

• Chemical required

• Procedure for analysis

> Test for minerals
> Test for Carbohydrate
• Conclusion

• Bibliography
 THEORY
Honey is 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, water, in
varying proportions. It also contains several enzymes
and oils. The colour&flavour depends on the age of
the honey and the source of the nectar. The coloured
honeys are usually of higher quality than dark
collared 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. Honey has a fuel value of about 3307
cal/kg [1520 cal/lbs). It readily picks up moisture
from the air and is consequentlyused as a moistening
agent for tobacco and in "baking. Glucose
crystallizes out of honey on standing at room
temperature, leaving on uncrystallized layer of
dissolved fructose, Honey to be MARKETED is a
special dissolve Glass a6o usually headed by C
(150.01 F) to crystals and is sealed to prevent
crystallization. The fructose in crystallized honey
ferments readily at about 16 C.
 MANUFATURE

To remove the
honeycombs, the
beekeeper dons a veiled
helmet and protective
gloves. There are several
methods for removing
the combs. The
beekeeper may simply
sweep the bees off the
combs and guide them
back into the hive.
Alternately, the
beekeeper injects a puff of smoke into the hive. The
bees, sensing the presence of fire, gorge themselves
on honey in an attempt to take as much as they can
with them before fleeing. Somewhat tranquilized by
engorgement, the bees are less likely to sting when
the hive is opened. A third method employs a
separator board to close the honey chamber off from
the brood chamber. When the bees in the honey
chamber discover that they have been separated
from their queen, they move through a hatch that
allows them to enter the brood chamber, but not
renter the honey chamber. The separator board is
inserted approximately two to three hours before the
honeycomb is to be removed.

The majority of the cells in the comb should be

capped. The beekeeper tests the comb by shaking it.
If honey spurts out, the comb is reinserted into the
honey chamber for several more days. Approximately
one-third of the honey is left in the hive to feed the
colony.

Honeycombs that are at least two-thirds capped

are placed into a transport box and taken to a room
that is completely free of bees. Using a long-handled
uncapping fork, the beekeeper scrapes the caps from
both sides of the honeycomb onto a capping tray.

The honeycombs are inserted into an extractor,

a large drum that employs centrifugal force to draw
out the honey. Because the full combs can weigh as
much as 5 lb (2.27 kg), the extractor is started at a
slow speed to prevent the combs from breaking.
 As2 the extractor spins, the honey is pulled out
and up against the walls. It drips down to the cone-
shaped bottom and out of the extractor through a
spigot. Positioned under the spigot is a honey
bucket topped by two sieves, one coarse and one
fine, to hold back wax particles and other debris.
The honey is poured into drums and taken to the
commercial distributor.

At the commercial distributor, the honey is poured

into tanks and heated to 120°F (48.9°C) to melt out
the crystals. Then it is held at that temperature for
24 hours. Any extraneous bee parts or pollen rise to
the top and are skimmed off.
 HISTORY
Honey is as old as written history, dating back to
2100 B.C. where it was mentioned in Sumerian and
Babylonian cuneiform writings, the Hittite code, and
the sacred writings of India and Egypt. Its name
comes from the English honing, and it was the first
and most widespread sweetener used by man.
Honey was valued highly and often used as a form
of currency, tribute, or offering. In the 11th century
A.D., German peasants paid their feudal lords in
honey and beeswax. In the olden days, honey was
used not only in food and beverages but also to
make cement, in furniture polishes and varnishes,
and for medicinal purposes.
 VARIETIES
There are many varieties of honey. The colour,
taste, smell, and even texture will vary greatly
between varieties. The distinguishing factor is the
type of flower that the bee frequents. Clover honey
will be quite different from lavender honey. Some
other varieties include:

Acacia
Alfalfa
Chestnut
Orange blossom
Sage

There are also different production processes

which result in a wide array of honey types. These
include liquid in raw or pasteurized forms, whipped,
and honeycomb.
 HONEY & HEALTH
Honey is basically sugar. It is actually higher in
calories than the typical white sugar used for cooking
or baking. Because it is sweeter, you may need less if
you’re using it as a substitute. Also, honey adds
flavour that white sugar does not have.

One tablespoon of honey contains:

Calories: 64
Protein: 0 grams
Fat: 0 grams
Carbohydrates: 17 grams
Fibber: 0 grams
Sugar: 17 grams

Honey contains some vitamins and minerals in trace

quantities, including small amounts of: Iron
Zinc
Potassium
Raw honey is not superior to processed honey in
nutrition or health benefits. Researchers found that
processing does not affect honey's nutritional value
or antioxidant levels.

Potential Health Benefits of Honey

Although it is not a rich source of nutrients,
some people regard honey as a health food. There is
little or no evidence for many common claims about
honey, but research supports some of the following:

Anti-inflammatory Effects
Honey contains antioxidants, which can protect
the body from inflammation. Inflammation can lead
to a variety of health issues, including heart disease,
cancer, and autoimmune disorders. One study
discovered that antioxidants in buckwheat honey
were detectable in blood plasma, showing that eating
honey could enhance antioxidant activity in the body.
Cough Relief for Children
Health authorities do not recommend over-the-
counter medications to treat young children’scoughs
 and colds. Some parents may look for natural
remedies. In one study, two teaspoons of honey
relieved children’s nighttimes cough and allowed
them to sleep. However, doctors do not recommend
this practice for children less than a year old.

Potential Risks of Honey

Honey is a safe food for most people, but not for
all. Here are some potential risks of eating honey,
including raw honey:

Botulism in Infants
You should not give honey to infants under 12
months. Honey contains dust particles that may
carry spores of the bacteria that cause botulism.

Allergies
Those who are prone to allergies should be
careful about eating honey. Although honey allergies
are rare, they do occur. Perhaps this is due to bee
pollen in the honey.
 AIM
To find out the presence of-
❖ Minerals
❖ Calcium
❖ Magnesium
❖ Iron
❖ Carbohydrate

Chemical Required
^AMMONIUM CHLORIDE SOLUTION
^AMMONIUM CHLORIDE SOLUTION
^AMMONIUM PHOSPHATE
^CONC. NITRIC ACID
^POTASSIUM SULPHOCYANIDE SOL.
 PROCEDURE FOR ANALYSIS
Test for minerals

1. Test for Potassium

2ml of honey is taken in a test tube and 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 NAcl solution and
NH40H solution are added to it. The solution is filtered and to
the filtrate 2ml of ammonium oxalate solution is added.
White ppt. or milkyness indicates the presence ofMg2 ions.

3. Test for magnesium

2ml of honey is taken in a test tube and NH4C1 solution is
added to it of ammonium at and hence access. The side a
Plate Solution is added. The test tube is scratched with a
glass rod. White precipitate indicates the presence irons.
Test for carbohydrates

1. Fehling’s test:
2ml of honey is taken in a test tube and 1ml each
of Fehling's solution B isto it and boiled. Red
precipitateindicates reducing 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.
 CONCLUSION

BRAND: DABUR
Potassium is present.
Iron is present
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar
and carbohydrates

BRAND: ALSHIFA
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing
sugar andcarbohydrates.