ANALSIS

OF
HONEY
BY Riddhi Bishnoi
XII daisydale
 ACKNOWLEDGEMENT
The success and final outcome of this project required a lot of guidance
and assistance from many people and I am extremely privileged to
have got this all along the completion of my project. All that I have
done is only due to such supervision and assistance and I would not
forget to thank them.

I would like to express my special thanks of gratitude to my

teacher Mrs.Meenakshi Mittal as well as our principal who gave me
the golden opportunity to do this wonderful project on the topic
“ANALYSIS OF HONEY”, which also helped me in doing a lot of
Research and I came to know about so many new things, I am really
thankful to them.
Secondly,I would also like to thank my parents and friends who helped
me a lot in finalizing this project within the limited time frame.
 INDEX
•AIM
•REQUIREMENTS
•THEORY
•PROCEDURE
AND OBSERVATION TABLE
•RESULT
BIBLIOGRAPHY
 AIM
To analyze the available
honey for presence of
different minerals and
carbohydrates.
 MATERIALS REQUIRED
APPARATUS
TEST TUBE
TEST TUBE STAND
BURNER
WATER BATH

CHEMICALS
FEHLING SOLUTION A
FEHLING SOLUTION B
AMMONIUM CHLORIDE SOLUTION
AMMONIUM OXALATE SOLUTION
AMMONIUM PHOSPHATE
CONC.NITRIC ACID
POTASSIUM SULPHOCYANIDE SOLUTION
 Honey, thick, sweet, super saturated sugar solution manufactured by
Honey, thick, sweet, super saturated sugar solution manufactured by
bees to feed their larvae and for the subsistence during winter.
bees
Honey, to thick,
feed their
sweet,larvae
superand for the subsistence
saturated during
sugar solution winter. by
manufactured
Bee honey is composed of fructose, glucose and water, in varying
Bee honey
bees to feedistheir
composed
larvaeof fructose,
and for theglucose and water,
subsistence duringinwinter.
varying
proportions. It also contains several enzymes and OILS. The color &
proportions.
Bee honey is It also contains
composed severalglucose
of fructose, enzymes and
and OILS.inThe
water, color &
varying
flavor depends on the age of the honey and the sources of the nectar
flavor
flavor
honeys.
depends
proportions.
honeys
depends
Other
on the
It also
on are
THEORY
age of the
contains
the usually
highsuper
grade
honey
several
of higher
age of the
and theand
enzymes
quality
honey and
honeys sugar
are made
sources
the than
OILS. of
.It colored honeys are usually of higher quality than dark coloured
.It colored
thecolor
The nectar
darkofcoloured
sources
by bees
the nectar
from orange
&
Honey, a
honeys.thick,
.It colored sweet,
Other highare
honeys saturated
grade honeys
usually solution
are made
of higher manufactured
by bees
quality thanfrom
darkorange by bees to
coloured
feedblossoms,
their larvaeclover andthe
and for Alfalfa. A wellduring
subsistence known, poorer
winter. Beegrade
honeyhoney is
is composed
blossoms,
honeys. clover
Other and
high Alfalfa.
grade A well
honeys areknown,
made poorer
by grade
beesHoney honey is
from has
orange
produced from buckwheat
of fructose, glucose and water,several enzymes and oils. a fuel value
produced
blossoms,
of about from
cloverbuckwheat
3307 cal/kg.It and Alfalfa.
readily picksA up
well known,from
moisture poorer
the grade
air andhoney
is is
produced used
consequently fromasbuckwheat
a moistioning agent for Tobacco and in baking. Glucose
crystallizes out of honey on standing at room temperature, leaving on
uncrystallized layer of dissolved fructose.
Observation
table:
) Molish Test: Violet ring is formed at the Reducing Carbohydrates
2.3ml aqueous extract + Drop of alfa junction of two liquid. is present.
naphthol solution in alcohol Shake +
Conc. H2SO4 From side of test tube.

Test for reducing sugar

) Fehling’s Test: Mix 1 ml Fehling A and First a yellow, Then brick red
1ml Fehling B solution. Boil for 1 precipitate is observed.
Minute + Add equal Volume of test Reducing sugar is present.
solution, Heat in boiling Waterbath
5-10 minutes.

Benedict’s Test: Mix equal volume of

benedict’s reagent and solution in
test tube, Heat in boiling Waterbath
for 5 minutes.

)
3. Test For Calcium

(a) 10 ml filtrate, add 1 drop White precipitate of calcium oxalate Calcium is Present.
dilute NH4Cl and forms.
saturated ammonium
oxalate
solution.

4. Test For Potassium

(a) 2-3 ml test solution + Yellow precipitate of potassium cobalt Potassium is Present.
few drops sodium cobalt nitrite observed.
nitrite solution.
5. Test For Iron

(a) 5 ml test solution + few Dark Blue coloration is observed Iron may be Present.
drops 2% potassium
ferrocyanide.
 RESULT
1.Potassium is present.
2.Iron is present.
3.Magnesium is present.
4.Calcium is present.
6.Reducing carbohydrates is present
Honey contains reducing sugar.
 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 quality and physiochemical
characteristics of honey.The chemical test were performed by following
the standard procedure, and treatment of sample of honey with Reagents
indicates that Carbohydrates,Sodium, Calcium, Potassium, Iron etc
respectively for trace element metal ions qualitatively.
On this basis of evaluation studies it was found that sample of honey
passes the chemical tests performed.
 BIBLIOGRAPHY
Comprehensive Practical Notebook
www.wikipedia/honey
www.icbse.com/chemistry