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Analysis of Honey

INVESTIGATORY PROJECT WORK

Submitted By:

Under the Guidance of

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CERTIFICATE

This is to certify that …..of Class XII has conducted the experimental
project in Chemistry entitled Analysis of Honey. The report is the
result of his/her efforts and endeavors. The report is found worthy of
acceptance as the final project report for the subject Chemistry of
Class. XI. He/she has prepared this report under my guidance.

Name of the Internal Examiner: Signature

Name of the Head of Senior: Signature

Name of the Principal: Signature

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ACKNOWLEDGEMENT

I would like to express my deep sense of thanks and gratitude to the

Subject guide, Mr Praveen Kumar, for guiding me immensely
through the course of my project. The Teacher had always evinced
keen interest in my work. The constructive advice and constant
motivation provided have been responsible for successful completion
of this experiment.

My sincere thanks also go to our Principal, Head of School and HoD of

the Science for extending every possible support.

I also thank my parents and my classmates for their timely help and
guidance. Last, but not the least, I would like to thank all those who had
helped directly or indirectly towards the completion of this experiment
in fulfilment of my Course.

Name:

Signature

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INDEX
Contents
INRODUCTION.............................................................................................................................5
• Honey....................................................................................................................................5
PROPERTIES..................................................................................................................................6
• Physical Properties................................................................................................................6
• Chemical Properties..............................................................................................................7
• Chemical Test.......................................................................................................................7
• Chemical Composition..........................................................................................................8
PREPARATION OF HONEY........................................................................................................8
USES OF HONEY..........................................................................................................................9
BIBLIOGRAPHY.....................................................................................................................................10

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INRODUCTION

Honey:
Honey is a sugary substance/secretion deposited in the honey comb by
the hive bee Apis millifera and other species of Apis belonging to the
family Apidae. It is produced in India and major produce comes from the
state of Himachal Pradesh, other chief countries are Australia, New
Zealand, West Indies, USA, etc.
Honey is produced by bees collecting nectar and honeydew for use as
sugars consumed to support metabolism of muscle activity
during foraging or to be stored as a long-term food supply. Honey is
primarily a high-energy carbohydrate food. The honey sugars are largely
the easily digestible “simple sugars,” similar to those in many fruits.
Honey can be regarded as a good food for both infants and adults.
People use honey to treat acne and pimples (anti-bacterial). It exfoliates
and cleanses skin by removing dead skin cells.

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Properties

Physical Properties:
 Odour: Characteristic, pleasant.
 Color: Colors of honey form a continuous range from very pale yellow
through ambers to a darkish red amber to nearly black. The variations are
almost entirely due to the plant source of the honey, although climate may
modify the color somewhat through the darkening action of heat.
 Flavor: The flavor and aroma of honey vary even more than the color.
Although there seems to be a characteristic “honey flavor,” almost an infinite
number of aroma and flavor variations can exist. In general, light-colored
honey is mild in flavor and a darker honey has a more pronounced flavor.
 Preservation: Because of its composition and chemical properties, honey
is suitable for long-term storage, and is easily assimilated even after long
preservation. Honey, and objects immersed in honey, have been preserved
for centuries.
The largest portion of the dry matter in honey consists of the sugars. This
very concentrated solution of several sugars results in the characteristic
physical properties of honey – high viscosity, “stickiness,” high density,
granulation tendencies, tendency to absorb moisture from the air, and
immunity from some types of spoilage.

Whilst honey is most commonly found as a very sticky, viscous liquid,

the super-saturated nature of the solution means that honey can also take on
a semi-solid state known as crystallized or granulated honey. This occurs
naturally when the glucose spontaneously precipitates out of the super-
saturated solution. The glucose loses water, becoming glucose
monohydrate, and takes the form of a crystal. The crystals form a lattice,
which immobilizes the other components in the honey, thus resulting in the
semi-solid state. Whether a honey will crystallize or not is primarily
dependent on the fructose/glucose and the glucose/water rations. Honeys
with a low glucose/water ratio do not readily crystallize.

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Chemical Properties:
The product which contains crystallized dextrose is called Granulated
Honey.
Honey is basically a saturated solution of sugar and so crystallizes when
kept still for a long time.
Since honey is made from nectar of flowers, proteins and pollen from
flowers are also mixed in it.

DIFFERENT TYPES OF
HONEY (depending on the
nectar collected and the bee
type)

Chemical Test:

Inference:
The average pH of honey is 3.9, but can range from 3.4 to 6.1.
Honey contains many kinds of acids, both organic and amino
So, with blue litmus test it would slightly dis-color it or not affect it at
all since it’s weakly acidic

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Chemical Composition:
Honey is chemically composed
of: -
1) Water
2) Laevulose
3) Dextrose
4) Sucrose
5) Maltose
6) High sugars

Preparation of Honey:
Honey starts as flower nectar collected by bees.
This gets broken down into simple sugars stored inside the honeycomb.
The design of the honeycomb and constant fanning of the bees' wings
causes evaporation, creating sweet liquid honey.

 Fact: Honey’s color and flavor varies based on the nectar

collected by the bees

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Uses of Honey:
 Honey is used as a demulcent and sweetening agent.
 It is assimilated and hence is a good Nutrient to infants and patients.
 It is antiseptic and applied to Burns and wounds.
It is common ingredient of several cough mixture, cough drops and
vehicle for ayurvedic formulations because of its various antimicrobial
and anti-inflammatory properties.
India produces 11000 tons of honey per year.

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BIBLIOGRAPHY

 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6589292/
 https://en.wikipedia.org/wiki/Honey
 https://www.slideshare.net/aksharpreetpharmacy/honey-180954265

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