NAME OF THE STUDENT: AKASH.

S
CBSE ROLE NO:
CLASS: XII-A
PROJECT TITLE: Analysis of Honey
ACADEMIC YEAR: 2K18-2K19
 CERTIFICATION

This is to certify that the project work entitled

“Analysis of Honey” was done by AKASH.S under
our supervision in partial fulfillment of All India
Senior Secondary Certificate Examination
(AISSCE). This is the original work of the
candidate during the academic year 2018-2019

School seal Signature of the Subject teacher

Signature of the principle Signature of the External

Examiner
 ACKNOWLEGEMENT
I extend a heartful thanks to our Chairman Mr. Xavier Britto and
our Correspondent Mrs. Vimala Britto for inculcating Creativity
and Investigatory mindset in us.

I express my sincere and heartful thanks to our Principal Mrs.

Mary Vasantha Kumari and Vice-Principals for permitting me to
carry out this project by providing all the necessary facilities.

I would like to express my sincere gratitude to my chemistry

teacher Mrs. Merlin who gave me the golden opportunity to do
this wonderful project on the topic “Analysis of Honey”, which
helped me in doing a lot of research and come out with so many
new ideas. I am really thankful to her for her valuable guidance,
encouragement and critical suggestions throughout the course of
my work.

I also want to thank my lab assistant Mrs. Durga for helping me

in lab to make this project successful.

I am grateful to my parents and friends who helped me a lot to

finish the project within the limited time.
 Content

 INTRODUCTION

 AIM

 THEORY

 REQUIREMENTS

 PROCEDURE

 OBSERVATION

 CONCLUSION

 BIBLIOGRAPHY
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 the

other saccharides, enzymes, amino and

organic acids, polyphenols, carotenoid-

like substances, Mallaird reaction

products, vitamins, and minerals.

Honey is laid down by bees as a food

source, and humans have exploited this.

Apiarists (beekeepers) encourage the

overpopulation of honey within the hive,

so that the excess can be extracted.

Beekeeping for the purpose of obtaining

honey is an ancient art, practiced in

societies as food, medicine and for

embalming. In many cultures, honey

appears to be one of the most effective

forms of carbohydrate to ingest after

exercise.

From a non- nutritional point of view,

honey has been used for years to treat a

variety of ailments through topical

application. It has been used as remedy

for burns, ulcers and wound healing.

 AIM:-
To analyze the

honey for presence of

different minerals and

carbohydrates.
 REQUIREMENTS
APPARTUS REQUIRED
 Test tubes
 Test tube stand
 Burner
 Water bath

CHEMICALS REQUIRED
 Fehling solution A
 Fehling solution B
 Ammonium chloride solution
 Ammonium oxalate 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 uncrystallized 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.

Procedure
 
1. TEST FOR POTASSIUM (K+):-
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(Ca2+):-

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 Ca2+ ions.

3. TEST FOR MAGNESIUM(Mg2+):-

2 ml 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 (Fe2+):-

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

color shows the presence of iron.

 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 REAGENT:-
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.
Observation
table
S.NO TEST OBSERVATION INFERENCE
1. Test for K+:- Yellow ppt. is K+ is present.
Honey + picric solution observed
2. Test for Ca2+:- White ppt. or Ca2+ is absent.
Honey +NH4Cl soln + milkiness is
NH4OH soln filtered not observed.
+(NH4)2C2O4
3. Test for magnesium:- White ppt. is Mg2+ is
Honey + NH4OH(till not observed absent.
become alkaline) +
(NH4)3PO4
4. Test for iron:- Blood color is Fe2+ is
Honey + conc. HNO3 , observed. present.
heat and cool +
potassium
sulphocyanide
5. Fehling’s test:- Red ppt. is Reducing
Honey + 1mL of Fehling observed. sugars is
solution A + Fehling present.
solution B
6. Tollen’s test:- Shining silver Reducing
Honey + 2-3mL of mirror is carbohydrates
Tollen’s reagent, test observed. is present.
tube in water bath for
10 minutes
Conclusion
 Potassium is present.

 Calcium is absent.

 Magnesium is absent.

 Iron is present.

 Reducing sugars is present.

 Reducing carbohydrates is

present.
 BIBLIOGRAPHY

1. Slideshare.net

2. www.seminarsonly.com

3. www.apimecl.com

4. www.wikipedia.com

5. Comprehensive

Chemistry manual