CHOITHRAM SCHOOL
(MANIK BAGH)
CHEMISTRY INVESTIGATORY PROJECT
ANALYSIS OF HONEY
SESSION: 2016-2017
Submitted to- Submitted by-
Mrs. Varsha Pradeep Singh
Khagaokar Rathour
CERTIFICATE
This is to certify that PRADEEP SINGH
RATHOUR is a student of class XI C has
successfully completed the research on the
below mentioned project under the guidance
of Mrs. Varsha (subject teacher) during
year 2016-17 in partial fulfillment of
chemistry practical examination . of central
board of secondary education (CBSE) .
PRINCIPAL SUBJECT TEACHER
MR. RAJESH AWASTHI MRS. VARSHA
KHAMGAOKAR
DECLARATION
I hereby declare that the project work
entitled “ANALYSIS OF DIFFERENT
BRANDS OF HONEY” submitted to the
“CHOITHRAM SCHOOL “, is a record of
original work done by me except of the
experiments, which are duly acknowledged ,
under the guidance of my subject teacher
“Mrs. MANISHA SHARMA” mam and “Mr.
SNEHDEEP”.
ACKNOWLEDGMENT
I would like to express my special thanks to
our school ‘CHOITHRAM SCHOOL’, principal
sir Mr. ‘RAJESH AWASTHI’, to the
management team of our school 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.
Secondly I would also like to thank my
parents and friends who helped me a lot
in finishing this project within the
limited time.
INDEX
1. AIM
2. REQUIREMENTS
3. THEORY
4. PROCEDURE
5. OBSERVATION
6. RESULT
7. BIBLIOGRAPHY
1. AIM OF EXPERIMENT
To analyze the available
honey for presence of
different minerals and
carbohydrates
2. REQUIREMENTS
(a) APPARATUS
TEST TUBE
TEST TUBE STAND
BURNER
WATER BATH
(b)CHEMICALS
AMMONIUM CHLORIDE SOLUTION
AMMONIUM CHLORIDE SOLUTION
AMMONIUM PHOSPHATE
CONC. NITRIC ACID
POTASSIUM SULPHOCYANIDE SOL.
3. 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 & flavor depends on the age of the
honey and the source of the nectar. The
coloured 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
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 C [150.01 F] to
dissolve the crystals and is sealed to prevent
crystallization. The fructose in crystallized
honey ferments readily at about 16 C.
4. 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
NH4cl 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 Ca2+
ions.
3. 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.
4. Test for Iron
2ml of honey is taken in a test tube and a
drop of conc. HNO3 is added and it is heated.
It is cooled and 2-3 drops of potassium
sulphocynide is added to it. Blood red color
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.
5. OBSERVATION
Substance taken: Honey:
Dabur
S.No TESTS OBSERVATION INFERENCE
Test for
Potassium :- Yellow ppt is Potassium is
1.
Honey + Picric observed present
acid solution
Test for
calcium :-
2.
Honey +NH4Cl White ppt is Calcium is
Soln. +NH4OH not observed absent
Soln. filtered+
Ammonium
oxalate soln.
Test for
3. magnesium :- White ppt not Magnesium
Honey+NH4OH observed absent
+ Ammonium
Phosphate
Test for iron:-
4. Honey + conc. red color is Iron is
HNO3 heated observed present
and cooled +
KCNS soln.
Fehling’s test :-
5. Honey + 1 ml Red ppt is Reducing
each of observed sugar is
Fehling’s soln. present
A and Fehling’s
soln. B
Tollen’s test :-
6. Honey + 2-3 ml Shining silver Reducing
tollen’s reagent mirror is carbohydrate
,test tube in observed is present
water bath for
10 min.
Substance taken: Honey:
Alshifa
S.No TESTS OBSERVATION INFERENCE
Test for
Potassium :- Pale Yellow ppt Potassium is
1.
Honey + Picric is observed present
acid solution
Test for
calcium :-
2.
Honey +NH4Cl White ppt is Calcium is
Soln. +NH4OH not observed absent
Soln. filtered+
Ammonium
oxalate soln.
Test for
3. magnesium :- Milkiness is not Magnesium
Honey+NH4OH observed absent
+ Ammonium
Phosphate
Test for iron:-
4. Honey + conc. light red color Iron is
HNO3 heated is observed present
and cooled +
KCNs soln.
Fehling’s test :-
5. Honey + 1 ml Blood red ppt is Reducing
each of observed sugar is
Fehling’s soln. present
A and fehling’s
soln. B
Tollen’s test :-
6. Honey + 2-3 ml Shining silver Reducing
tollen’s reagent mirror is carbohydrate
,test tube in observed is present
water bath for
10 min.
6. RESULT
BRAND: DABUR
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar and
carbohydrates.
BRAND: ALSHIFA
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar and
carbohydrates.
7. BIBLIOGRAPHY
1. Help from Internet
www.sceincefare.com
www.mycbsegide.com
3. Help from teachers
Mrs. Varsha khamgaokar
Mr. SnehDeep
