CHEMISTRY PROJECT:

ANALYSIS OF HONEY

CONTENT

AIM

REQUIREMENTS

THEORY

PROCEDURE

OBSERVATION TABLE

RESULT

BIBLOGRAPHY

AIM
To analyse the available honey for presence of different minerals and carbohydrates.

ABSTRACT

Honey gets its sweetness from the monosaccharide fructose and glucose and has
approximately the same relative sweetness as that of granulated sugar (74% of the
sweetness of sucrose, a disaccharide). It has attractive chemical properties for
baking, and a distinctive flavor which leads some people to prefer it over sugar and
other sweeteners. The present paper deals with the pharmacognostical evaluation of
honey of marketed products.

REQUIREMENTS

APPARATUS

 TEST TUBE
 TEST TUBE STAND
 BURNER
 WATER BATH

CHEMICALS

 FEHLING SOLUTION A
 FEHLING SOLUTION B
 AMMONIUM CHLORIDE SOLUTION
 AMMONIUM OXALATE SOLUTION
 AMMONIUM PHOSPHATE
 CONCENTRATED NITRIC ACID

 POTASSIUM SULPHOCYANIDE SOLUTION

Samples
The following evaluations were performed during present investigation:
Evaluation of chemical characteristics
The standardization of experimental work is based on the different Physicochemical
parameters, with the use of different brands of honey, viz; Dabur honey- Sample A,
Singhal honey- Sample B,
Brij honey- Sample C.
And hence these samples were tested & evaluated, and their profile was noted.

THOERY

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 colour & flavour depends on the age of
the honey and the sources of the nectar. It coloured honeys are usually of higher
quality than dark coloured 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 66 oC [150.01 F] to dissolve the
crystals and is sealed to prevent crystallization. The fructose in crystallized honey
ferments readily at about 160C.

PROCEDURE
 TEST FOR MINERALS:

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 NH 4Cl 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 Magnesium: -

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 glass rod. White precipitate indicates the presence of Mg2+ ions.

4. Test for Iron: -

2ml of honey is taken in a test tube and a drop of conc. HNO 3 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

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.

OBSERVATION

Substance taken: Honey.

SL. TESTS OBSERVATION INFERENCE
NO
Test for Potassium: -

Honey + Picric acid Yellow ppt.is

1. solution observed
Potassium is present.

Test for Calcium: -

Honey + NH4Cl soln. + Whiteppt Or

NH4OH soln. filtered + milkiness is not Calcium is absent.
2. (NH4)2C2O4
observed

Test for Magnesium: -

White ppt.is not Magnesium is

3. Honey+ NH4OH (Till
observed absent.
solution becomes alkaline)
+ (NH4)3Po4

Test for Iron: -

Honey+ conc. HNO3, heated

and cooled, + potassium
Blood red colour is Iron is present.
4. sulphocyanide observed

Fehling`s test: -

Honey + 1mL each of Red ppt. is Reducing sugar is

5. Fehling`s solution A and observed present.
Fehling`s solution B
 Tollen’s test: -
Honey + 2-3mL Tollen`s Shining silver Reducing
reagent, test tube in mirror is carbohydrate is
6.
water bath for 10 observed present
minutes

Comparative macroscopical evaluation of honey.

RESULT

 Potassium is present.
 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.
 Reducing Carbohydrates is a Present.
 Hexose Sugar is Present.

Conclusion

Honey use and production has a long and varied history. In many cultures, honey
has associations that go beyond its use as a food. Honey is frequently a talisman
and symbol of sweetness. This evaluation study was intended to determine the
quality and physiochemical characteristics of honey collected from different
suppliers. Physiochemical properties were determined using the harmonized
methods of the international honey commission. Evaluation studies based on
macroscopic parameters such as colour, taste, odor, and crystallization intensity of
all three marketed products viz, Dabur, Singhal, and Brij honey was done, and
Dabur honey product was determined as most similar as others. The physical
evaluation is done based on Indian Pharmacopoeia by which it was found that
evaluation values of Dabur honey product is most like the standard values given in
the Pharmacopoeia. The ash value of samples of Dabur, Singhal, Brij was
determined as per the method given in Pharmacopoeia and are found to be total ash
(1.64%, 2.16%, 1.95%), acid-insoluble ash (295%, 180%, 149%), moisture content
(2.12ml, 2.20ml, 2.15ml) and viscosity (4.94, 4.13, 4.24poise) respectively. The
chemical tests were performed by following the standard procedure, and treatment
of different samples of honey with Molish, Fehling, Benedict, Barfoed, Salwinoff’s
reagents indicates that carbohydrates are confirmed. Also tested for Sodium,
Calcium, Potassium, Iron etc. Respectively for trace element metal ions
qualitatively. This couldn’t be evaluated quantitatively because they are rare and
less in amounts. Based on evaluation studies, it was found that all samples of
honey pass the chemical tests performed. Hence, the three different brands of
honey viz; Dabur, Singhal, and Brij honey products were evaluated .

BIBLIOGRAPHY

 www.projects.icbse.com\chemistry
 www.projectsyapa.com\chemistry
 Comprehensive Practical Chemistry
 Google Images