INVESTIGATORY PROJECT

ANALYSIS OF HONEY

BY: TUSHAR SINHA

CLASS XIIth A

This is to certify that TUSHAR SINHA of

class XII th, roll no. ___________has successfully
completed the project work on Chemistry, titled
as ANALYSIS OF HONEY, for class XII
practical examination of the Central Board of
Secondary Education for the year 2015-2016.

INTERNAL
EXAMINER

PRINCIPAL

EXTERNAL
EXAMINER
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I hereby acknowledge my deep sense of gratitude and

indebtedness to the following personalities whose immense
help, genius, guidance, encouragement, initiations,
enthusiasm, necessary suggestions and inspiration made
this work a master piece and joint enterprise.
Mrs. Subhashini Singh (PGT. Chemistry)
Mr. V.S. Todkar (Lab Attendant)

I am also thankful to all my friends and classmates who

encouraged and were always in my corner ready to help.

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1. OBJECTIVE

pg-4

2. INTRODUCTION

pg-5

3. THEORY

pg-6

4. REQUIREMENT

pg-8

5. PROCEDURE

pg-9

6. OBSERVATIONS

pg-11

7. RESULT

pg-12

8. BIBLIOGRAPHY

pg-13

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

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Honey gets its sweetness from the monosaccharides fructose and

glucose, and has about the same relative sweetness as granulated
sugar. It has attractive chemical properties for baking and a
distinctive flavor that leads some people to prefer it over sugar
and other sweeteners. Most microorganisms do not grow in
honey because of its low water activity of 0.6. However, honey
sometimes contains dormant endospores of the bacterium
Clostridium botulinum, which can be dangerous to infants, as
the endospores can transform into toxin-producing bacteria in
infants' immature intestinal tracts, leading to illness and even
death.
People who have a weakened immune system should not eat
honey because of the risk of bacterial or fungal infection. No
evidence shows the benefit of using honey to treat diseases.
Providing 64 calories in a typical serving of one tablespoon,
honey contains no significant nutrient content.
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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 color & flavor depends on the age
of the honey and the sources of the nectar .It colored 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 moistioning agent for
Tobbaco 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 66oC [150.01 F] to
dissolve the crystals and is sealed to prevent crystallization. The fructose in
crystallized honey ferments readily at about 160C.

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HONEY FOR DIABETICS:

You get (99 per cent of the time) a "no-no" answer when you ask doctors if
honey is allowed for diabetics. This is not surprising as the idea of eating
honey to regulate blood glucose seems rather counter intuitive. But did they
ever tell you that clinical studies have shown that pure honey is a healthier
choice in diabetic diet than table sugar and any other non-nutritive sweeteners
such as Splenda, saccharin, aspartame? Honey requires lower levels of insulin
compared to regular white sugar and does not raise blood sugar levels as
rapidly as table sugar, that is, it has a lower Glycemic Index than sugar.
Though honey contains a significant amount of sugar, it consists largely of
two simple individual units of sugar - glucose and fructose, which are absorbed
at different rates into the body. In fact, Dr. Ron Fessenden reveals in his book,
The Honey Revolution that "the more glucose intolerant one is, the lower the
blood sugar response after honey ingestion versus the higher the blood sugar
response after consuming sucrose or glucose". The book further explains why
honey is able to perform this remarkable regulatory role. The perfect one-toone ratio of fructose and glucose found in honey facilitates glucose intake to the
liver, hence preventing an overload of glucose entering the blood circulation.
And nature's honey is the only sugar that possesses this special ability.
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Apparatus:Test tubes, Test tube stand, Burner, Water

Bath, Wire gauge.

Chemicals:Fehlings solution
A, Fehlings solution B, Ammonium
chloride solution, Ammonium hydroxide,
Ammonium oxalate solution, Ammonium
phosphate, Conc. Nitric acid, Tollens
reagent.

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TEST FOR MINERALS

1. 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.

2. Test for Magnesium:2 ml of honey is taken in a test tube and NH4Cl solution
and NH4OH 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.

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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.

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SL.
NO

TEST

OBSERVATIONS INFERENCE

Test for Calcium:-

1.

2.

Honey + NH4Cl soln.

+ NH4OH soln.
filtered + (NH4)2C2O4

Test for
Magnesium:-

White ppt. or milkiness is

observed

Calcium is
present.

White ppt. is observed

Magnesium is
present.

Red ppt. is observed

Reducing sugar is
present.

Shining silver mirror is

observed

Reducing
carbohydrate is
present

Honey+ NH4Cl +
NH4OH (till solution
becomes alkaline) +
(NH4)2HPO4

Fehling`s test:-

3.

Honey + 1mL each of

Fehling`s soln A and
Fehling`s soln B

Tollens test:-

4.

Honey + 2-3mL
Tollen`s reagent, test
tube in water bath for
10 minutes

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Calcium is present.
Magnesium is present.
Reducing sugar is present.
Reducing carbohydrate is
present.

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www.projects.icbse.com
Wikipedia
Google images
www.diabetes.co.uk
Comprehensive Practical Book

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