HONEY ANALYSIS

BY: AYESHA
 CERTIFICATE
THIS IS TO CERTIFY THAT THIS “CHEMISTRY
INVESTIGATORY PROJECT” ON THE TOPIC
“ANALYSIS OF HONEY” BYAYESHA CLASS XII-B
UNDER THE GUIDANCE OF Mrs. RACHNA JAIN IN
PARTICULAR FULFILMENT OF THE CURRICULUM
OF CENTRAL BOARD OF SECONDARY EDUCATION
(CBSE) LEADING TO THE AWARD OF ANNUAL
EXAMINATION OF THE YEAR 2023-2024

TEACHER IN CHARGE EXTERNAL EXAMINER

ACKNOWLEDGEMENT
I have taken efforts in this project. However, it would not have been possible without the kind
support and help of many individuals

I would like to thank my school’s education director “MRS MAMTA KAPOOR” and vice principal
“MRS APARAJITA ROY” for providing me with facilities required to do my project

I am highly indebted to my chemistry teacher “MRS RACHNA JAIN”, for her invaluable
guidance which has sustain my efforts in all stages of this project

I would also like to thank my parents for their continuous support and encouragement

I would also like to thank my friends who have willingly helped me out with their abilities

last but not the least, I would like to thank the almighty for the blessings showered on me.
Thank you

-Ayesha, XII
 CONTEN
S.NO TITTLETS
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. ABSTRACT
4. INTRODUCTION
5. AIM
6. REQUIREMENTS
7. THEORY
8. PROCEDURE
9. RESULTS AND CONCLUSIONS
10. BIBLIOGRAPHY
 ABSTRACT

•Honey analysis is a fundamental aspect of honey

quality control, purity assessment and determining
geographical origin. This abstract focuses on the various
analytical methods used in the comprehensive analysis
of honey. Analysis of honey includes physicochemical
parameters such as moisture content, pH, electrical
conductivity and color; total sugar, individual sugars,
and moisture; enzymes such as diastase, glucose
oxidize and inverts; minerals and trace elements; and
volatile organic compounds. Modern techniques such
as nuclear magnetic resonance (NMR) spectroscopy and
ultrahigh-performance liquid chromatography-electro
spray ionization-mass spectrometry (UHPLC-ESI-MS) are
being employed for the identification of chemical
compositions in honey. The use of analytical methods
in honey analysis ensures the quality, authenticity, and
purity of this valuable natural product, benefiting
honey producers, distributors, and consumers.
INTRODUCTION
•Honey is a delicious and nutritious natural
sweetener that has been used for thousands of years.
It is made by honeybees from the nectar of flowers
and has a unique flavor profile that varies depending
on the type of flower from which the bees collect the
nectar. Honey is also known for its antibacterial
properties and is often used in natural remedies to
soothe sore throats and calm coughs. It can be used
in a variety of culinary applications, from sweetening
tea and baked goods to enhancing the flavor of
savory dishes. Overall, honey is a versatile and
beloved ingredient that can enrich almost any dish or
recipe.
•Honey analysis is a complex process that involves the use of
various techniques and methods to determine the quality
and authenticity of honey. The analysis is crucial in ensuring
that consumers get high-quality and safe honey that meets
the required standards. Honey analysis involves testing for
several parameters such as moisture content, sugar
composition, pollen analysis, and contaminants like
pesticides and antibiotics. Through honey analysis,
beekeepers can identify the floral sources of their honey,
while regulatory authorities can ensure that honey products
meet the required standards. Overall, honey analysis plays a
critical role in the honey industry, ensuring that consumers
get high-quality and safe honey products.
 AIM
TO ANALYZE HONEY IN THE PRESENCE OF
DIFFERENT TYPES OF MINERALS AND
CARBOHYDRATES
REQUIREMENTS
• TEST TUBE
• TEST TUBE STAND
• BURNER
• WATER BATH
• FEHLING SOLUTION A
• FEHLING SOLUTION B
• AMMONIUM CHLORIDE SOLUTION
• AMMONIUM OXILATE SOLUTION
• AMMONIUM PHOSPHATE
• CONCENTRATED 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.

The color & flavor depends on the age of the honey and the sources
of the nectar .It colored honeys are usually of higher quality than dark
colored 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 consequently used as a
moistening agent for Tobacco and in baking. Glucose crystallizes out of
honey on standing at room temperature, leaving on uncrystallised
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.
PROCEDURE

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 milkiness indicates the presence of Ca 2+ ions.
 3. TEST FOR 2 ML OF HONEY 4. TEST FOR IRON:- 2ML OF HONEY
MAGNESIUM: IS TAKEN IN A IS TAKEN IN A
- TEST TUBE AND TEST TUBE AND
NH4CL A DROP OF
SOLUTION IS CONC. HNO3 IS
ADDED TO IT ADDED AND IT
AND THEN IS HEATED. IT IS
EXCESS OF COOLED AND 2-
AMMONIUM 3 DROPS OF
PHOSPHATE POTASSIUM
SOLUTION IS SULPHOCYANID
ADDED. THE E SOLUTION IS
SIDE OF THE ADDED TO IT.
TEST-TUBE IS BLOOD RED
SCRATCHED COLOR SHOWS
WITH A GLASS THE PRESENCE
ROD. WHITE OF IRON
PRECIPITATE
INDICATES THE
PRESENCE OF
MG2+ IONS
•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.
RESULT
 CONCLUSION
•Potassium is present.
•Iron is present.
•Calcium is absent.
• Magnesium is absent.
• Honey contains reducing sugar.
 BIBLOGRAPHY
• Thechemistryguru.com
• eagle wish
• https://openai.com
THANK YOU