DAV PUBLIC SCHOOL,

JHARSUGUDA

CHEMISTRY INVESTIGATORY
PROJECT
ON
ANALYSIS OF HONEY

GUIDED BY:- SUBMITTED BY:-

MRS. SUJATA TRIPATHY ARYAN KAUSHIK
CLASS:- XII (SB)
ROLL NO. :- 16
SESSION:- 2024-25
 CONTENTS
CERTIFICATE.........................................................................3

ACKNOWLEDGEMENT.......................................................4

1. INTRODUCTION...............................................................5

1.1. Definition:-................................................................................................................. 5
1.2. Theory:-......................................................................................................................... 6
2. EXPERIMENT.................................................................10

2.1. Aim................................................................................................................................. 10
2.2. Requirement........................................................................................................... 10
2.2.1. Chemical requirement...........................................................................10
2.2.2. Apparatus requirement.........................................................................10
2.3. Procedure.................................................................................................................. 11
2.4. Precaution................................................................................................................. 12
2.5. Observation............................................................................................................. 13
2.6. Conclusion............................................................................................................... 13
3. BIBLIOGRAPHY.............................................................14
 CERTIFICATE
This is to certify that ARYAN KAUSHIK of
class-XII has successfully completed his
CHEMISTRY INVESTIGATORY PROJECT on the
topic –ANALYSIS OF HONEY under the
guidance of Mrs. Sujata Tripathy ma’am
during the academic year 2024-2025 as per the
guidelines issued by CENTRAL BOARD OF
SECONDARY EDUCATION – CBSE.

_______________
_________________
Subject Teacher External Examiner

__________
Principal
 ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my teacher,Mrs. Sujata Tripathy
ma’am, as well as our principal,Mr. P. K.
Panda sir,for giving me the golden
opportunity to work on this wonderful project
on the topic of ANALYSIS OF HONEY. This
project helped me conduct a lot of research
and learn many new things. I am truly thankful
to them.

Secondly, I would also like to thank my

parents and friendswho helped me a lot in
finalizing this project within the limited time
frame.
 1. INTRODUCTION
1.1. Definition:-
Fermentation typically is the conversion of
carbohydrates to alcohols and carbon dioxide or
organic acids using yeasts, bacteria or a
combination thereof, under anaerobic conditions.

A more restricted definition of fermentation is the

chemical conversion of sugars
into ethanol. The science of
fermentation is known as
zymology. Fermentation usually
implies that the action of
microorganisms is desirable,
and the process is used to
produce alcoholic beverages
such as wine, beer and cider.
Fermentation is also employed
in preservation techniques to
create lactic acid in sour foods
such as sauerkraut, dry
sausages, kimchi and yoghurt, or vinegar for use in
pickling foods.
 1.1. Theory:-
1.2.1. Invertase
Invertase (systematic name: beta-
fructofuranosidase) is an enzyme that catalyses
the hydrolysis (breakdown) of sucrose.
Related to invertases are sucrases. Invertases
and sucrases hydrolyse sucrose to give the same
mixture of glucose and fructose. Invertases
cleave the O-C (fructose) bond, whereas
sucrases cleave the O-C (glucose) bond.
For industrial use, invertase is usually derived
from yeast. It is also synthesised by bees, who
use it to make honey from nectar. Optimum
temperature at which the rate of reaction is at
the greatest is 600 C° and an optimum pH of
4.5.

(Inverta
C12H22O11 + H2O se) C6H12O6 + C6H12O6
(Sucros (Glucos (Fructo
 1.2.1. Zymase
Zymase is an enzyme complex (“mixture”)
that catalyses the fermentation of sugar into
ethanol and carbon dioxide. They occur
naturally in yeast. Zymase activity varies yeast
strains.

(Zymas
C6H12O6 + C6H12O6 2C2H5OH + 2CO2
(Glucos (Fructo (Ethano

1.2.2. Chemical test: Fehling’s solution

To test for the presence reducing sugars to the
juice, a small amount of Fehling’s solution is
added and boiled in a water bath. During a
water bath, the solution progresses in the
colours of blue (with no glucose present),
green, yellow, orange, red, and then brick red
or brown (with high glucose present). A colour
change would signify the presence of glucose.
Sucrose (table sugar) contains two sugars
(fructose and glucose) joined by their
glycosidic bond in such a way as to prevent the
glucose isomerising to aldehyde, or the
 fructose to alpha-hydroxy-ketone form.
Sucrose is thus a non-reducing sugar which
does not react with Fehling’s solution.
(Sucrose indirectly produces a positive result
with Benedict’s reagent if heated with dilute
hydrochloric acid prior to the test, although
after this treatment it is no longer sucrose.) The
products of sucrose decomposition are glucose
and fructose, both of which can be detected by
Fehling’s as described above.
By comparing the time required for completion
of fermentation of equal amounts of different
substances containing starch the rates of
fermentation can be compared.

1.2.3. Addition of yeast

In wine making, yeast is normally already
present on grape skins. Fermentation can be
done with this endogenous “wild yeast”, but
this procedure gives unpredictable results,
which depend upon the exact type of yeast
spices present. For this reason, a pure yeast
culture is usually added, this yeast quickly
dominates the fermentation. Baker’s yeast is
the common name for the strains of yeast
 commonly used as a leavening agent in baking
break and bakery products, where it converts
the fermentable sugars present in the dough
into carbon dioxide and ethanol. Baker’s yeast
is of the species Saccharomyces cerevisiae,
which is the same species commonly used in
alcoholic fermentation, and so is also called
brewer’s yeast.

1.2.4. Pasteur’s salt

Pasteur’s salt solution is prepared by
dissolving ammonium tartrate, 10.0 g;
potassium phosphate, 2.0 g; calcium
phosphate, 0.2 g; and magnesium sulphate, 0.2
g; dissolved in 860 ml of water.
The Pasteur’s salts in solution act as a buffer to
any acids the yeast may create. Since yeast
only converts sugar (most likely sucrose or
glucose) to ethanol under anaerobic conditions,
and it is unreasonable to assume that there will
be no oxygen present in the laboratory, some
acetic acid is created as a result. The Pasteur’s
salts act as buffers to the acidity so that the
proteins in the yeast do not become denatured.
 1. EXPERIMENT
1.1. Aim
To compare the rates of fermentation of wheat
flour, gram flour, potato juice and carrot juice and
determine the substance which has the highest rate
of fermentation amongst the various samples taken.

1.2. Requirement
1.2.1. Chemical requirement
Yeast
1. Pasteur’s salts
2. Yeast
3. Fehling’s solution

1.2.2. Apparatus requirement

1. Conical Flask
2. Test tubes
3. Beaker
4. Bunsen burner
5. Tripod stand
6. Watch glass
1.3. Procedure
1. Take 5 gm of wheat flour in 100 ml conical flask
and add 30 ml of distilled water.
2. Boil the contents of the flask for about 5 minutes.
3. Filter the above contents after cooling; the filtrate
obtained is wheat flour extract.
4. Take the wheat extract into a conical flask and
add 5 ml of 1% aq. NaCl solution.
5. Keep this flask in a water bath maintained at a
temperature of 50-60 C° and add 2 ml of malt
extract.
6. After 2 minutes take 2 drops of the reaction
mixture and add to diluted iodine solution.
7. Repeat the above step after every 2 minutes.
When no bluish colour is produced the
fermentation is complete.
8. Repeat the above steps for Gram flour too.
9. Take 5.0 ml of carrot juice and potato juice in
two clean 250 ml conical flask and dilute with 50
ml of distilled water separately.
 10. Add 2.0 gm of Baker’s yeast and 5.0 ml of
solution of Pasteur’s salts to the above conical
flasks.
11. After 10 minutes 5 drops of the reaction take
the mixtures from the flask and add to a test tube
containing 2 ml of Fehling’s reagent. Place the
test tubes in a boiling water for about 2 minutes.
Note the colour of the solution or precipitate.
12. Record the total time taken for completion of
fermentation.

1.4. Precaution
 All apparatus should be clean and washed
properly.
 The flask should not be rinsed with any of the
solution.
1.5. Observation
Time required for the fermentation:-
1. Wheat flour – 10.0 hours
2. Gram flour – 12.5 hours
3. Potato juice – 13 hours
4. Carrot juice – 0.33 hours (20 min)

Rate of fermentation:-
Time (hours)

Carrot juice 0.33

Potato juice 13

Gram flour 12.5

Wheat flour 10

1.6. Conclusion
Carrot juice with the highest content of sucrose
among the given samples takes the least time to get
fermented.
 1. BIBLIOGRAPHY
1. https://www.wikipedia.org
2. https://www.google.com