CHEMISTRY PROJECT

2022-2023

ANALYSIS OF HONEY

-ARYAN AGRAWAL CLASS XI-A ROLL NUMBER: 8

 INDEX
• CERTIFICATION
• ACKNOWLEDGEMENT
• AIM
• THEORY
• CHEMICALS REQUIRED
• PROCEDURE
• OBSERVATION
• BIBLIOGRAPHY
 CERTIFICATION
THIS IS TO CERTIFY THAT ARYAN AGRAWAL OF CLASS 11th HAS SUCCESSFULLY
COMPLETED THE PROJECT WORK OF CHEMISTRY TITLED AS ANALYSIS OF HONEY
FOR CLASS 11 CHEMISTRY PROJECT OF CLASS 11 2022-2023.

SIGNATURE OF TEACHER
 ACKNOWLEDGEMENT
I WOULD LIKE TO THANK APEEJAY SCHOOL KARGHAR FOR GIVING ME THE
GOLDEN
OPPORTUNITY TO DO THIS WONDERFUL PROJECT ON ANALYSIS OF HONEY WHICH
HELPED ME LEARN SO MUCH.

THANK YOU
 AIM

TO ANALYZE THE AVAILABLE HONEY FOR CHECKING THE

PRESENCE OF CARBOHYDRATES AND MINERALS
 THEORY
Honey is a sweet and viscous substance made by several bees.
Honey for human consumption is collected from wild bee
colonies, or from the hives of domesticated bees. The
honey produced by honey bees is the most familiar to
humans, thanks to its worldwide commercial production
and availability. The husbandry of bees is known
as beekeeping or apiculture.

Honey is sweet because of its high concentrations of

the monosaccharides fructose and glucose. It has about the same
relative sweetness as sucrose. It has attractive chemical
properties for baking and a distinctive flavor when used
as a sweetener.
Most microorganisms cannot grow in honey and sealed
honey therefore does not spoil. Samples of honey
discovered in archeological contexts have proven edible
even after thousands of years.

The physical properties of honey vary, depending on

water content, the type of flora used to produce it
(pasturage), temperature, and the proportion of the
specific sugars it contains. Fresh honey is
a supersaturated liquid, containing more sugar than the
water can typically dissolve at ambient temperatures. At
room temperature, honey is a supercooled liquid, in
which the glucose precipitates into solid granules. This
forms a semisolid solution
of precipitated glucose crystals in a solution of fructose
and other ingredients.
 CHEMICALS REQUIRED
• FEHLING SOLUTION A
• FEHLING SOLUTION B
• TALLEN’S AGENT
• AMMONIUM CHLORIDE SOLUTION
• AMMONIUM OXALATE SOLUTION
• AMMONIUM PHOSPHATE
• CONCENTRATED NITRIC ACID
• POTASSIUM SULPHAYANIDE SOLUTION
• PICRIC ACID SOLUTION
• AMMONIUM HYDROXIDE SOLUTION
 PROCEDURE
• TEST FOR MINERALS

TEST PROCEDURE FOR TEST OBSERVATION AND

INFERENCE
TEST FOR POTASSIUM 2ml HONEY+PICRIC ACID SOLUTION YELLOW PRECIPITATE
INDICATES PRESENCE OF K+
TEST FOR CALCIUM (2ml HONEY+NH4CL+NH4OH WHITE PPT OR MILKINESS
SOLUTIONS)filtration done
FILTRATE +AMMONIUM OXALATE
INDICATES PRESENCE OF Ca2+
SOLUTION IONS
TEST FOR MAGNESIUM 2 ml HONEY+ NH4CL+EXCESS OF WHITE PPT INDICATES
AMMONIUM PHOSPHATE+ SCRATCHING
OF TEST TUBE
PRESENCE OF Mg2+ ions
TEST FOR IRON (2ml HONEY+ DROP OF CONC. BLOOD RED COLOUR
HNO3)AFTER HEATING AND COOLING+ 2
DROPS OF POTASSIUM SULPHAYANIDE
INDICATES PRESENCE OF Fe2+
SOLUTION
 TESTS FOR CARBOHYDRATES

TEST PROCEDURE FOR TEST OBSERVATION AND

INFERENCE

2ml HONEY+ 1ml EACH OF RED PPT INDICATES

FEHLING’S TEST FELHING SOLUTION A AND PRESENCE OF REDUUCING
B,THEN BOILED SUGARS

2ml HONEY+ 2ml TALLEN’S SHINING SILVER MIRROR

TALLEN’S TEST AGENT INDICATES PRESENCE OF
REDUCING CARBOHYDRATES
 OBSERVATION TABLE
Sr.No. TESTS OBSERVATION INFERENCE

1 TEST FOR POTASSIUM YELLOW PPT IS OBTAINED POTASSIUM IS PRESENT

2 TEST FOR CALCIUM WHITE PPT OR MILKINESS CALCIUM IS ABSENT

NOT OBTAINED

3 TEST FOR MAGNESIUM WHITE PPT IS NOT MAGNESIUM IS ABSENT

OBTAINED
4 TEST FOR IRON BLOOD RED COLOUR IS IRON IS PRESENT
OBSERVED
 BIBLIOGRAPHY
• https://www.youtube.com/watch?v=ayV1RTNKGC8
• https://en.wikipedia.org/wiki/Honey#Physical_and_chemical_properties
• https://www.discovermagazine.com/planet-earth/honeys-eternal-shelf-life-explained
• https://www.smithsonianmag.com/smart-news/relationship-between-humans-and-honeybees
-goes-back-9000-years-180957245/