CHEMISTRY

INVESTIGATORY PROJECT

Content
Analysis of

HONEY
1
 Submitted by:

Arwin A.S
XII D 13

CERTIFICATE
This is to certify that this bonafide project work
ANALYSIS OF HONEY in the subject of chemistry has
been done by Arwin A.S of class XII science in the
academic year 2017-2018 conducted by CBSE. It is further
certified that this project is the individual work of the
candidate.

Signature: Date:

2
 DECLARATION
I hereby declare that the project work entitled
Content Analysis of Honey submitted to the St
Thomas Central 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. Sreekala TG maam.

ACKNOWLEDGEMENT
I hereby acknowledge my deep sense of gratitude and
indebtedness to the following personalities whose
immense help, genius guidance, encouragement,
necessary suggestions, initiations, enthusiasm and
inspiration made this work a master art and a joint
enterprise.

Mr. Sebastian Joseph - (Principal)

Mrs. Sreekala TG - (Chemistry Teacher)
Mr. Shaji - (Lab assistant)
And my Parents, Classmates & Friends.

3
INDEX
Content
Analysis of Honey
Requirements
Theory
Procedure
Observation
Result

4
ANALYSIS OF HONEY

THOUGHTS

"There is no higher or
lower knowledge, but
one and only one,
flowering out of
experimentation."
-Leonardo da Vinci

AIM

To analyse the available honey for presence of

different minerals and carbohydrates in honey.
REQUIREMENTS
APPARATUS

Test tubes
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.
THEORY

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
crystallises out of honey on
standing at room temperature,
leaving on uncrystallised layer
of dissolved fructose. Honey
to be marketed is usually
heated by a special process to
o
about 66 C [150.01 F] to
dissolve the crystals and is
sealed to prevent
crystallisation. The fructose in
crystallised 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 NH4Cl solution and

NH4OH solution are added to it. The solution is filtered and
to the filtrate 2ml of ammonium oxalate solution is added.
2+
White ppt. or milkiness indicates the presence of Ca 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 a glass rod. White precipitate indicates the presence
2+
of Mg 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 sulphocyanide solution is added to it. Blood red
colour shows the presence of iron.

TEST FOR CARBOHYDRATES

1. Fehlings 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. Tollens test:
2-3 mL of aqueous solution of honey is taken in a test tube.
2-3mL of Tollens 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
SL.NO TESTS OBSERVATION INFERENCE
Test for Yellow ppt. is
1 Potassium observed Potassium is present
Honey + Picric acid
solution.

White ppt.or
2 Test for Calcium milkiness Calcium is absent
Honey + NH4Cl
soln. + is not observed
NH4OH soln.
filtered +
(NH4)2C2O4

Magnesium is
3 Test
for White ppt.is not absent
Magnesium observed
Honey+ NH4OH (till
solution becomes
alkaline) +
(NH4)3PO4

4 Test for Iron Blood red colour is Iron is present

Honey+ conc.HNO3, observed
heated and cooled,
+
potassium
sulphocyanide
Red ppt. is
5 Fehling`s test observed Reducing sugar is
Honey + 1mL each
of present
Fehling`s solution A
and Fehling`s
solution
B
 Shining silver
6 Tollens test mirror is Reducing
Honey + 2-3mL observed carbohydrate is
Tollen`s reagent,
test present
tube in water bath
for
10 minutes
 RESULT
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar.

CONCLUSION

I finally conclude the project with result and conclusion.

From the above experiment we come to know that honey is a
sweet tasting substance. It does not only contain sugar but also
other substance. I have done a research work on it on the basis of
the experiments and found that-

Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugarBIBLIOGRAPHY

www.projects.icbse.com/chemistry
www.projectsyapa.com/chemistry
Comprehensive Practical Chemistry
Praadeep New Course Chemistry