INVESTIGATORY PROJECT

CHEMISTRY

"ANALYSIS OF HONEY"
ARMY PUBLIC SCHOOL, JODHPUR,
CBSE U
MANJALPUR, VADODARA

NAME: KUNAL KUMAR KUSHWAHA

ROLL NO: 32
CLASS: XII ' G '
 ACKNOWLEDGEMENT

As a student of a class XII, I did this

investigatory project as a part of my
studies entitled “To analyze the
available honey by checking the
presence of different minerals
and carbohydrates”.

I owe a deep sense of gratitude to my

chemistry teacher Mrs. SUNITA SINGH,
whose valuable advice and guidance
helped me doing this project. I am also
thankful to the principal of our school.
Finally, I am thankful to my parents and
friends for helping me in this project.
 INDEX

1 INTRODUCTION

2 AIM
3 THEORY
4 EXPERIMENT
5 OBSERVATION
6 RESULT
7 CONCLUSION
 INTRODUCTION
Honey is a sweet food made by bees using nectar from
flowers.
The variety produced by honey bees (the genus Apis) id
the one most commonly referred to, as it is the type of
honey collected by most beekeeper and consumed by
people. Honeys produced by other bees (bumblebees,
stingless bees) and other hymenoptera insects (e.g.
honey wasps) have different properties, and discussed
only briefly in this article.

Honey bees convert nectar into honey and store it as a

primary food source in wax honeycombs inside the
beehive.

Honey gets its sweetness from the monosaccharides

fructose and glucose and has approximately the same
relative sweetness as granulated sugar. It has attractive
chemical properties for baking and a distinctive flavor
that leads some people to prefer it over sugar and other
sweeteners.

Honey is a mixture of sugar and other compounds. With

respect to carbohydrates honey is mainly fructose
(about 38%), making it similar to the synthetically
produced inverted sugar syrup, which is approximately
48% fructose, including maltose, sucrose, honey is
mostly sugars and contains only traces amounts of
vitamins or minerals.

AIM -:

To analyze the
available honey of
different minerals and
carbohydrates
 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
serval enzymes and oil. The color and flavor
depends on the age of the homey and he
sources of the nectar.

Honey has a fuel a values 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 on crystallized layer
of dissolved fructose. Honey is marketed usually
heated by a special process to about 66 c to
dissolve the crystals and is sealed to prevent
crystallization. The fructose in crystallized honey
ferments readily at about 160C.

EXPERIMENT

ANALYSIS OF HONEY

REQIREMENTS

Apparatus:
Test tubes, Test tube stand, Burner, Water Bath.

Chemicals:
Fehling solution A, Fehling solution B,
Ammonium chloride solution, Ammonium
phosphate, Concentrated Nitric acid and phenol.
 Procedure
TEST FOR MINERALS
1. Test for Potassium:-
Take 2ml of honey in a test tube and picric acid
solution is added. Yellow precipitate indicates
the presence of K+.
2. Test for Magnesium:-
Take 2ml of honey in a test tube and add NH4CL
solution is added to it and then excess of
ammonium phosphate solution is added. The
side of the test tube is scratched with glass rod.
White precipitate indicates the presence of Mg2+
ions.

TEST FOR CARBOHYDRATES

1. Fehling’s test:
Take 2ml of honey in a test tube and 1ml each
Fehling solution A and Fehling solution B are
added to it and boiled. Red precipitate indicates
the presence of reducing sugars.
2. Tollen’s test:
Take 2-3ml of aqueous honey in a test tube. 2ml
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
Substance Taken: HONEY
Sr. TESTS OBSERVATI INFERENC
NO ON E
1. Test for
Potassium:- Yellow ppt. Potassium
is observed is
Honey + Picric present.
acid
Solution
2. Test for
Magnesium:- White ppt. Magnesiu
is not m is
Honey + observed absent.
NH4OH(till
solution
becomes
alkaline) +
(NH4)3 PO4
3. Fehling’s test:-
 Honey + 1ml Red ppt. is Reducing
each of Fehling’s observed sugar is
solution A and present.
Fehling’s
solution B
4. Tollen’s test:-
Honey + 2-3mL Shining Reducing
Tollen’s reagent, silver is carbohydr
test tube in observed ate is
water bath for present
10 minutes

RESULTS

 Potassium is present.
 Magnesium is absent.
 Honey contains reducing sugar.
 Honey contains reducing carbohydrates.

CONCLUSIONS
Honey is composed of sugar (about 76%), water
(18%) and other ingredients that make up about
6%. Sugar gives the main characteristics of
honey (sweetness), water and components that
are found in small quantities determine the
difference between various types of honey.
These differences are the color, aroma and
taste.

Sugar:
It consists of three kinds of sugar these are the
fruit sugar (fructose), which has among the
highest (41%), grape sugar (glucose), which has
about 34% of ordinary sugar (sucrose) which is
between 1 and 2%. The ratio of one type of
sugar to other depends of the source i.e. flowers
pasture, and to some extent on enzyme
invertase which break down regular sugar in
grape and fruit. This enzyme is located in the
flower from which bees collect nectar, but it is
also present in the bee’s body.

Minerals:
From the test performed above we conclude that
honey contains potassium but not magnesium.
REFRENCE:
NCERT Chemistry textbook-part2
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