LABH KHATKE XII(2019-20)

Kendriya Vidyalaya No.1 shahibaug

Chemistry investigatory project

session 2019-20

PROJECT: Analysis of Honey

Submitted by: Labh Khatke

XII A
Submitted to: Mr. J.L Agarwal
PGT (chemistry)

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LABH KHATKE XII(2019-20)

CERTIFICATE
This is to certify that Master / miss
______________________ of class XII __ of
Kendriya Vidyalaya No.1 Shahibaug Ahmedabad has
completed the investigatory/research project on
___________________________ in Chemistry
under guidance of Mr. J L Agarwal, PGT (chemistry) and
Mrs. Vinita Sharma, Principal during the academic year
2019-20 for AISSC Chemistry Practical Examination
2019-20
J L Agarwal Mrs. Vinita
Sharma
(PGT-Chemistry) (Principal)

Internal examiner external

examiner

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LABH KHATKE XII(2019-20)

ACKNOWLEDGEMENT

I would like to express my special thanks to our

school ‘KENDRIYA VIDYALAYA NO.1 SHAHIBAUG’,
principal Mrs. ‘VINITA SHARMA’ , to the
management team of our school who gave me the
opportunity to do this 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.

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LABH KHATKE XII(2019-20)

Index
1. Aim
2. Apparatus Required
3. Theory
4. Procedure
5. Observation
6. Chemical Reaction
7. Conclusion
8. Bibliography

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LABH KHATKE XII(2019-20)

Basic Aim of project

 To analyze the natural honey for the presence

of different minerals and carbohydrates.

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LABH KHATKE XII(2019-20)

Requirement

(a) Apparatus
1. Test tube
2. Test tube stand
3. Burner
4. Water bath
(b) Chemicals
1. Ammonium Chloride Solution (NH4Cl)
2. Ammonium Hydroxide Solution (NH4OH)
3. Concentrated Nitric acid (conc. HNO3)
4. Ammonium Phosphate (NH4)2PO4
5. Potassium Sulphocyanide Solution (KSCN)

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LABH KHATKE XII(2019-20)

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. Another high grade
honeys are made by bees from orange
blossoms, clover and alfalfa.

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LABH KHATKE XII(2019-20)

A wellknown, 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.

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LABH KHATKE XII(2019-20)

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.

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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 and drop of conc. HNO3 is
added and it is heatedIt is cooled and 2-3 drops of
potassium sulphocynide is added to it. Blood red
color shows the presence of iron.

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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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Observation Table

Brand of honey taken:

1. Dabur Honey
S.NO Test Observation inference
1. Test for Yellow ppt is Potassium
Potassium :- Observed is present
Honey +
Picric acid
solution

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2. Test for White ppt is Calcium is

Calcium :- not observed absent
Honey +NH4Cl
Soln. +NH4OH
Soln. filtered+
Ammonium
oxalate soln.
3. Test for White ppt not Magnesium
magnesium :- observed absent
Honey + NH 4OH
+ Ammonium
Phosphate
4. Test for iron :- Red color is Iron is
Honey + conc. observed present
HNO3 heated
and cooled +
KCNS soln.

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LABH KHATKE XII(2019-20)

5. Fehling’s test :- Red ppt is Reducing

Honey + 1 ml observed sugar is
each of present
Fehling’s soln.
A and Fehling’s
soln. B
6. Tollen’s test :- Shining Reducing
Honey + 2-3 ml silver carbohydrate
tollen’s reagent, mirror is is present
test tube in observed
water bath for
10 min.

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2. Zandu pure honey

S.NO Test Observation Inference
1. Test for Pale Yellow Potassium is
Potassium :- ppt present
Honey + Picric is observed
acid solution
2. Test for White ppt is Calcium is
calcium :- not observed absent
Honey +NH 4Cl
Soln. +NH 4OH
Soln. filtered+
Ammonium
oxalate soln.
3. Test for Milkiness is Magnesium
magnesium :- not absent
Honey+NH 4OH observed
+ Ammonium
Phosphate

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4. Test for iron:- light red Iron is

Honey + conc. color present
HNO3 heated is observed
and cooled +
KCNs soln.
5. Fehling’s test :- Blood red Reducing
Honey + 1 ml ppt is sugar is
each of observed present
Fehling’s soln.
A and fehling’s
soln. B
6. Tollen’s test :- Shining Reducing
Honey + 2-3 ml silver carbohydrate
tollen’s reagent mirror is is present
,test tube in observed
water bath for
10 min.

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LABH KHATKE XII(2019-20)

Chemical reaction
 Tollen’s test

 Fehling's test

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Conclusion
BRAND: DABUR
 Potassium is present.
 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.
 Contains carbohydrates.

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BRAND: ZANDU
 Potassium is present.
 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.
 Contains carbohydrates

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BIBLIOGRAPHY

1. Help from the Internet

 www.google.com
 www.bing.com

2. Help from Teacher

 Mr. J L Agarwal

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