BLOSSOM PUBLIC

SCHOOL,THANJAVUR,TAMIL NADU

CBSE AFFILIATION NUMBER- 1930305

TO STUDY THE ANALYSIS OF QUALITY OF

BEE HONEY

A dissertation submitted to Blossom Public School,

Thanjavur,Tamil Nadu for the CBSE Senior Secondary
Examination

Class XII of CHEMISTRY

SUBMITTED BY:

Ms.Kanishka R. Roll Number-

UNDER THE SUPERVISION AND GUIDANCE of

Ms. Kapila.G & Mr. Nagaraju. B

Department of Chemistry
 Blossom Public School,Thanjavur,Tamil Nadu

January,2024

DEPARTMENT OF CHEMISTRY

CERTIFICATE
The project report entitled: TO STUDY THE ANALYSIS OF
QUALITY OF BEE HONEY

Submitted by:
Ms.Kanishka R
of grade XII for the CBSE Senior Secondary Examination
Class XII of CHEMISTRY at Blossom Public
School,Thanjavur,Tamil Nadu

Signature of Teacher in-charge Signature of Principal

Signature of Internal Examiner Signature of External Examiner

 ACKNOWLEDGEMENT

The success and final outcome of this project required a lot of

guidance and assistance from many people and I am
extremely fortunate to have got this all along the completion
of my project work. Whatever I have done is only due to such
guidance and assistance and I would not forget to thank them.
I would like to express my special thanks of gratitude to my
teachers as well as to our Principal and our school
management who gave me the golden opportunity to do this
wonderful project on the topic study on “TO STUDY THE
ANALYSIS OF QUALITY OF BEE HONEY”, which also
helped me in doing a lot of research and I came to know about
so many new things I am really thankful to them.
Secondly I would also like to thank my parents and friends
who helped me a lot in finalizing this project within the
limited time frame.

Ms.Kanishka R.
 CONTENTS
Nos. Page
1. Aim
2. Requirements
3. Theory
4. Procedure
5. Observation table
6. Result
7. Bibliography
AIM:
To analyse the available honey for presence of
different minerals and carbohydrates.
REQUIREMENTS:
APPARATUS
1. Test Tube
2. Test Tube Stand
3. Burner
4. Water Bath
CHEMICALS
1. Fehling solution A
2. Fehling solution B
3. Ammonium Chloride Solution
4. Ammonium Oxalate Solution
5. Ammonium phosphate
6. Conc. Nitric Acid
7. Potassium Sulphocyanide Solution
 THEORY
Honey, thick, sweet, super saturated sugar solution
manufactured by bees to feed their larvae and for the
subsistence during winter.

CHEMICAL STRUCTURE OF HONEY:

 Bee honey is composed of fructose, glucose and
water, in varying proportions. It also contains several
enzymes and oils. The colour and flavour depends on
the age of the honey and the sources of the nectar. It
coloured honey 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.
 Honey has a fuel value of about 3307 cal/kg
(1520cal/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 n
uncrystallised layer of dissolved fructose. Honey to be
marketed is usually heated by a special process to
about 66o (150.01 F) to dissolve the crystals and is
sealed to prevent crystallisation. The fructose in
crystallized honey ferments readily at about 16oC.
Honey also has many medicinal properties- Honey
when mixed with hot water looses our body fat and
when mixed with hot milk helps to gain our body fat.

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

3. Test for Magnesium:

2ml 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.
 TEST FOR CARBOHYDRATES

1.Fehling’s test:
2ml of honey is taken in a test tube and
1ml of 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:
2-3ml 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 indicates the presence of
reducing carbohydrates.

SL.no TESTS OBSERVATION INTFERENCE

1. Test for Potassium:
Yellow ppt. is
Honey + Picric Potassium is present.
observed
acid solution

Test for Calcium:

2.
Honey + NH4Cl White ppt. or
soln. + NH4OH soln. Calcium is absent.
milkiness is not
Filtered (NH4)2C2O4 observed

Test for Magnesium:

3.
Honey + NH4OH
 (till the solution Whit ppt. is not Magnesium is
becomes alkaline) + observed absent.
(NH4)3PO4

Test for Iron:

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

Fehling’s Test:
5.
Honey + 1ml each Red ppt. is observed Reducing sugar is
of Fehling’s solution present.
A and Fehling’s
solution B

Tollen’s Test:
6.
Honey + 2-3ml Shining silver mirror is Reducing
Tollen’s reagent, test observed Carbohydrate is
tube in water bath present.
for 10 minutes
 RESULT
 Potassium is present.
 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.

BIBLIOGRAPHY
 www.projects.icbse.com\chemistry
 www.projectsyapa.com\chemistry
 Comprehensive Practical Chemistry
 Google Images