Analysis of

honey
 Index
S.No. Title
1. Certificate
2. acknowledgement
3. Introduction
4. Aim
5. Requirements
6. Theory
7. Procedure
8. Result
9. bibliography
 Certificate
This is to certify that this ‘Chemistry Investigatory
project’ on the topic ‘analysis of honey’
by class under the guidance
of in particular fulfillment of the
curriculum of central board of secondary education
(CBSE) leading to the award of annual examination of
the year 20__ - 20__

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 principal and school for
providing me with facilities required to do my
project.
· I am highly indebted to my chemistry teacher, for her
invaluable guidance which has sustained my efforts
in all the stages of this project.
· I would also like to thank my parents for their
continuous support and encouragement.
· My thanks and appreciations also go to my fellow
classmates in developing the project and to the
people who have willingly helped me out with their
abilities.
 Introduction
Honey has been a staple of the kitchen for centuries.
It is a natural substance produced by honey bees, 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 is
also contains a very complex mixture of the other
saccharides, enzymes, amino and organic acids,
polyphenols, carotenoid-like substances, mallaired
reaction products, vitamins and minerals. Honey is laid
down by bees as a food source, and humans have
exploited this. Beekeepers encourage the
overproduction 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 at least as early as
the Egyptians who used honey as food, medicine and
for embalming. In many cultures, honey has
associations that go far beyond its use as a food. As
an energy source, 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, simply because it
has a soothing effect during its applications to open
wounds.
 Aim
To analyze the 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 oxalate solution
§ Concentrated nitric acid
§ Potassium sulphocyanide solution
 Theory
Honey is 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 and flavor depends on the
ages of the honey and the sources of the nectar. The
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 bucket
wheat. Honey has a fuel value of about 3307 cal/kg.
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
o
about 66 C to dissolve the crystals and is sealed to
prevent crystallization. The fructose in crystallized
honey ferments readily at about 160oC.
 Procedure
Test for minerals

§ 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+ ions.
§ Test for calcium
2ml of honey is taken in a test tube and NH4Cl
solution and NH4OH solutions 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.
§ Test for magnesium
2ml 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.
§ Test for iron
2ml of honey is taken in a test tube and a drop of
concentrated HNO3 is added and it is heated. It is
cooled and 2-3 drops of potassium sulphocyanide
solution is added to it. Blood red colour shows the
presence of iron.
Test for carbohydrates

§ 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.
§ Tollen’s test
2-3ml 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
§ Potassium is present
§ Iron is present
§ Calcium is absent
§ Magnesium is absent
§ Honey contains reducing sugar
 Bibliography
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