SHIKSHAN VIKAS MANDAL’S

SHRI S.H.KELKAR COLLEGE OF ARTS,COMMERCE & SCIENCE

DEVGAD , DIST- SINDHUDURG

DEPARTMENT OF CHEMISTRY

CERTIFICATE
This is to certify that Mr. BACHANE SHUBHAM SHAM a student
of M.Sc. II ( ANALYTICAL CHEMISTRY) has undergone the project
work entitled “ANALYSIS OF DIFFERENT HONEY SAMPLES” .
During the project work ,he has taken keep interest about the project. This
project report is a record of student’s own work carried out by his under
my supervision and guidance in the satisfactory manner.

Place – Devgad

Date-

Teacher Incharge co-ordinator Head of Department

Examined Examiners: 1.

1
Date- 2.

PROJECT REPORT ON

ANALYSIS OF DIFFERENT HONEY SAMPLES

PREPARED BY

Mr. BACHANE SHUBHAM SHAM

STUDENT OF

M.Sc. II ( Analytical chemistry)

2018- 19

DURATION: 13/10/2018 TO 15 / 03/ 2019

GUIDED BY

Miss. Aliya N. Patel & Miss. J.K. Siddhaye

SUBMITTED TO

UNIVERSITY OF MUMBAl

&

Shri S.H.Kelkar College of Arts, Commerce And

science

Devgad, Dist - Sindhudurg

2
 ACKNOWLEDGEMENT

Nothing in life is entirely the effort of the single person.

During the completion of this project, many people of
different capacities made a great difference to us & our efforts
rendering their assistance & advice. So we are highly
privileged to express our sincere gratitude to everyone who
has helped us in doing this project.

We express profound gratitude towards our project

guide Miss. Aliya N. Patel and Miss. J.K. Siddhaye who’s
has been a constant source of motivation & guidance at every
step & without whose help our project would not have been
successful.

We would like to thank Prof. Miss. V.D. Balwan ,

H.O.D. of Chemistry department . Our special thanks goes to
our parents & friends for their consistent & financial support
provided during the completion of this project. We also thank
those people whose names we cannot mention here.

3
ABSTRACT

Honey is thick, sweet and super saturated sugar solution

manufactured by bees to feed their larvae and for their
subsistence during winter. In this work different brands
Honey samples are taken and their various parameters
are analysed for their quality according to the FSSAI
standards. The result obtained are vary from brands.
Various parameters to be analysed are as follows.
 Moisture content
 Specific gravity
 Acidity
 Sucrose content
 Glucose content
 Sodium Content

Index -

Sr No Topics Page no
4
1 Introduction 6-7
2 Literature review 8-10
3 ExperimentalProcedure
s 11-12
1. Specific gravity 13-14
2.Moisture content 14-16
3.Acidity 16-25
4. Sucrose content 25-31
5.Glucose Content 32-35
6. Sodium Content
4 Result & Discussion 36
5 Conclusion 37
6 References 37-38

INTRODUCTION

What Is Mean By HONEY?

5
 Honey is a supersaturated solution of sugar made by
bees. Honeybees (Apis mellifera) collect a liquid secretion from
flowers, called nectar, and take this back to their hives. At the
hive, honeybees add enzymes to the nectar, and place it in wax
cells where it ripens to form honey.Honey is gathered by honey
bees from two different sources: nectar orhoneydew. Nectar is the
most common source of honey worldwide, while honeydew is only
common in European countries such as Greece and Austria
(Bodganov, 2010b). Nectar is a sugar solution of varying
concentration secreted by flower nectary.The sugar composition in
nectar, with principal sugars being frucrose, glucose and sucrose, is
typical from the plant species. Most nectar consists mainly of fructose

6
and glucose. Its sugar concentration actualy depends on the different
climatic factors such as temperature, soil, humidity and season.

Honey is carbohydrate rich syrup. It is not only a popular sweetener

but also a folk medicine used since ancient time (National Honey
Board, 1996; Bodganov, 2010a). The increasing demand of honey in
the market nowadays leads to the phenomenon of the dishonest act of
honey adulteration and production of synthetic honey. This is so
because of the high profit seek by the seller, as the price of adulterated
honey or synthetic honey is much lower than the cost of pure honey.

Literature Review
1. Moisture –

Ideally the moisture content of honey should be less than

17.8%. If the moisture content is too high, say greater than
20%, the honey may ferment due to yeasts in the honey.

7
Since honey is hygroscopic, if it is not in a sealed container, it
will attractmoisture from the air.
Low water content is desirable because honey may begin to
ferment and lose its fresh quality if the water-in-honey is greater
than 20%. Unpasteurized honey ferments because it contains
wild yeast.

2. Specific Gravity -
Specific gravity is the ratio of the density of a substance to the
density of a reference substance; equivalently, it is the ratio of
the mass of a substance to the mass of a reference substance
for the same given volume.
The average Specific garvity of honey is 1.425
3. Acidity -
The acids of honey contribute towards its stability against
micro-organisms and its flavour. Gluconic acid, the product of
an enzyme catalysed reaction of glucose oxidase on glucose of
honey, is the predominant acid. The acid composition of honey
has been reviewed by Thawley (1969)and White (1978).
4. Sucrose -
The apparent reducing sugars as well as the apparent sucrose
content are measured by theFehling method. The ”apparent
reducing sugars” correspond roughly to the sum of the main
honey sugars fructose and glucose and some minor reducing
disaccharides, mainly maltose. The”apparent sucrose” is
calculated as the difference in apparent reducing sugars before
and after sucrose hydrolysis. These methods are very time
consuming and although they have been used for almost 100

8
years, their precision has not been tested collaboratively. They
do not satisfactorily characterise honey quality and origin (see
next section) and for this reason have been replaced by
specific chromatographic methods.
5. Glucose -
Most of the honey sample contains nearly 80 to 85 gram of
Carbohydrates per 100 gram of serving.Because of
Carbohydrates, Honey contains nearly 80 gram of sugar, in that
sugar Glucose, Fructose, Galactose, Maltose and Sucrose.
Their are nearly 30 to 35 gram of glucose present in honey
depending on the type of honey.The glucose content in honey
sample is determined by Willstater iodometric method.
6. Minerals -
There are number of minerals present in honey such as
Calcium, Copper, Iron, Sodium, Potassium, Fluoride etc. In this
work i determined Sodiumcontent using Flame photometry. The
average content of Sodium per hundred gram of honey sample
is 4mg according to the type and quality of honey.

Experimental Procedures -
1. Specific Gravity -
9
Requirements -

Specific Gravity bottle, Weighing Machine

Procedure -

Clean and thoroughly dry the sp. gravity bottle and weigh. Fill it
upto the mark with freshly boiled and cooled distilled water
maintained at 27 ± 1 0C and weigh. Remove the water, dry the
bottle again and fill it with honey sample maintained at the
same temperature. Weigh the bottle again.

Calculation -

Specific gravity at 27 /27 0 C = (C-A)÷(B-A)

Where

C = wt of sp. Gravity bottle with honey sample

A = wt of empty sp. Gravity bottle

B = wt of sp. Gravity bottle with water

1.1 Specific gravity for Patanjali Honey -

Specific gravity =(C-A)÷(B-A)

= (26.31-15.18)÷(25.19-15.18)

Specific gravity = 1.11

1.2 Specific gravity for Phondaghat Honey -

10
Specific gravity = (27.09-15.18)÷(25.19-15.18)

Specific gravity = 1.18

1.3 Specific gravity for Natural Honey -

Specific gravity = (27.78-15.18)÷(25.19-15.18)

Specific gravity = 1.25

1.4 Specific gravity for Dabur Honey -

Specific gravity = ( 26.98-15.18)÷(25.19-15.18)

Specific gravity = 1.17

2. Moisture content -

Requirements -

Crucible, Oven etc.

Procedure -

11
Moisture content in honey was determined by weighing honey in a
pocelain crucible. The crucible with sample is heated in an electrical
oven for about 4 hours in 100 Celcius. Then it will cool in decicator
and weighing again.

Calculation -

% of moisture content = (Wt of moisture content in gm ÷ Wt of

Honey in gm) ×100

2.1 Moisture content in Patanjali Honey -

% Moisture = (0.67÷5)×100

% Moisture = 13.4%

2.2 Moisture content in Phondaghat Honey -

% Moisture = (0.70÷5)×100

% Moisture = 14%

2.3 Moisture content in Natural Honey -

% Moisture = (0.81÷5)×100

% Moisture = 16.2%

2.4 Moisture content in Dabur Honey -

% Moisture = (0.74÷5)×100

% Moisture = 14.8%
12
3. Acidity -

Requirements -

Standard Sodium Hydroxide solution – 0.05 N, Phenolpthalein

indicator

Procedure -

Take 10 gm of the sample in a suitable titration flask and

dissolve in
75 ml of carbon dioxide free water. Mix thoroughly. Titrate
against standardsodium hydroxide solution using 4-6 drops of
phenolpthalein indicator till pink colour persists for 10 seconds.

Calculation -

% Acidity = Vol of NaOH used × Wt of Honey

3.1 Acidity for Patanjali Honey -

C.B.R = 2.4

% Acidity = 2.4 × 10

% Acidity = 24

3.2 Acidity for Phondaghat Honey -

C.B.R = 3.5

% Acidity = 3.5 × 10

% Acidity = 35

13
3.3 Acidity for Natural Honey -

C.BR = 1.8

% Acidity = 1.8 × 10

% Acidity = 18

3.4 Acidity for Dabur Honey -

C.B.R = 2.8

% Acidity = 2.8 × 10

% Acidity = 28

4. Sucrose by Cole's ferricyanide method -

Requirements -

1% Standard Glucose Solution, 1% K3[Fe(CN)6], 2.5N NaOH

Solution, 5N HCl, Methylene blue indicator

Theory -

The use of ferricyanide for the quantitative estimation of sugar

was introduced by Hagedom and Jensen (1923). The reducing
sugars likes glucose lactose which contains free aldehyde
group reduce the ferricyanide solution to ferrocyanide in
alkaline medium. The ferricyanide is slightly coloured solution
hence detection of end point is slightly difficult hence Cole
modified the original method by addition of Methylene blue to
detect endpoint named as Cole's ferricyanide method.
14
Procedure -

a) Sample Solution preparation -

Weight about 10 gm of honey in beaker and dissolved in hot

distilled water. Transfer the above solution in 250 ml volumetric
flask. Dilute upto the mark with distilled water. This is stock
solution of honey.

b) Standardization of K3[Fe(CN)6 -

Pipette out 25 ml of 1% K3[Fe(CN)6 solution in a conical flask.

Add 5 ml 2.5N NaOH and heat to boil. Titrate this solution with
standard glucose solution from burette using methylene blue
indicator. Colour change from green to faint yellow.

c) Sample titration before inversion -

Perform similar titration as like standardization of K3[Fe(CN)6 with

the stock solution of honey instead of standard glucose solution

d) Sample titration after Inversion -

Pipette out 25 ml of stock solution in 250 ml R.B.F Add 10 ml of

5N HCl and attache reflux condenser to it. Heat the condenser
on water bath at 100 Celcius for one hour. At the end point
remove the flask and cool immediately by placing to water.
When the contents in flask reaches to room temperature,
neutralise it by adding a pinch of solid Sodium bicarbonate and
dilute it to 100 ml flask. Titrate 25 ml of K3[Fe(CN)6 solution

15
with this solution using methylene blue indicator as the before
inversion.

4.1 Sucrose Content in Patanjali Honey -

Observations -

a) Weight of sample taken = 10 gm

b) Standardization of K3[Fe(CN)6 -

Burette level Burette readings in ml C.B.R

1. 2.
Final 7.0 7.0
Initial 0.0 0.0 7.0
Difference 7.0 7.0

c ) Sample titration before inversion -

Burette level Burette readings in ml C.B.R

1. 2.
Final 2.2 2.2
Initial 0.0 0.0 2.2
Difference 2.2 2.2

16
d) Sample titration after Inversion -

Burette level Burette readings in ml C.B.R

1. 2.
Final 8.0 8.0
Initial 0.0 0.0 8.0
Difference 8.0 8.0

Calculations -

a) Standardization of K3[Fe(CN)6

25 cm3 of 1% K3[Fe(CN)6 = 7.0 cm3 of 1% glucose

1000 cm3 of 1% std glucose solution contains = 1gm of

glucose

i.e 7.0 cm3 of std glucose solution = (7.0×1)÷100

= 0.07 gm

25 cm3 of 1% K3[Fe(CN)6] = 0.07 gm of glucose = Y gm

b) Sample titration before inversion -

25 cm3 of 1% K3[Fe(CN)6] = 2.2 cm3 of honey solution

2.2 cm3 of honey solution = 0.07 gm of glucose

250 cm3 Honey solution = (250×0.07) ÷ 2.2

17
 = 7.95 gm

i.e 10 gm of honey sample = 7.95 gm of sugar

100 gm of honey sample contains = (7.95× 100) ÷ 10

= 79.5 % of sugar

c) Sample titration after Inversion -

25 cm3 of 1% K3[Fe(CN)6] = 8.0 cm3 of inverted sugar

8.0 cm3 of inverted sugar = 0.07 gm of glucose

100 cm3 of inverted sugar solution = (0.07×100) ÷ 8.0

= 0.875 gm

i.e 25 cm3 of honey solution contains = 0.875 gm of glucose

250 cm3 of honey solution contains = 10 × 0.875 gm of glucose

i.e 10 gm of honey solution = 10 × 0.875 gm of glucose

100 gm of honey solution = (10 × 0.875 × 100) ÷ 10

= 87.5 % of sugar

d) Percentage of Sucrose -

% of sucrose = (Invert sugar after Inversion - Invert sugar

before inversion) × 0.95

= (87.5 - 79.5) × 0.95

% of sugar = 7.6 %

18
4.2 Sucrose Content in Phondaghat Honey -

a ) Standardization of K3[Fe(CN)6] -

C.B.R = 7.0 cm3

25 cm3 of 1% K3[Fe(CN)6] = 0.07 gm of glucose.

b) Sample titration before inversion -

C.B.R = 2.4 cm3

100 gm of honey sample contains = 72.91 % of sugar

c) Sample titration after Inversion -

C.B.R = 8.6 cm3

100 gm of honey Sample contains = 81.39 % of sugar

d ) Percentage of Sucrose -

% of sucrose = (Invert sugar after Inversion - Invert sugar

before inversion) × 0.95

= (81.39 - 72.91) × 0.95

% of sucrose = 8.48 %

4.3 Sucrose Content in Natural Honey -

a ) Standardization of K3[Fe(CN)6] -

C.B.R = 7.0 cm3

25 cm3 of 1% K3[Fe(CN)6] = 0.07 gm of glucose

19
b) Sample titration before inversion -

C.B.R = 2.1 cm3

100 gm of honey sample contains = 83.34 % of sugar

c) Sample titration after Inversion -

C.B.R = 7.8 cm3

100 gm of honey Sample contains = 89.74 % of sugar

d ) Percentage of Sucrose -

% of sucrose = (Invert sugar after Inversion - Invert sugar

before inversion) × 0.95

= (89.74 - 83.33) × 0.95

% of sucrose = 6.08 %

4.4 Sucrose Content in Dabur Honey -

a ) Standardization of K3[Fe(CN)6] -

C.B.R = 7.0 cm3

25 cm3 of 1% K3[Fe(CN)6] = 0.07 gm of glucose

b) Sample titration before inversion -

20
C.B.R = 2.6 cm3

100 gm of honey sample contains = 67.30 % of sugar

c) Sample titration after Inversion -

C.B.R = 9.5 cm3

100 gm of honey Sample contains = 73 68 % of sugar

d ) Percentage of Sucrose -

% of sucrose = (Invert sugar after Inversion - Invert sugar

before inversion) × 0.95

= (73.68 - 67.30) × 0.95

% of sucrose = 6.06%

5.Glucose content by Willstater Method -

Theory -

Iodine presence of alkali oxidizes glucose to gluconic‘ acid. By

determining the amount of excess iodine which remains after
oxidation of glucose, the amount of glucgse in honey can be
detennined.

Requirements -

0.5 N NaOH, 0.1 N I2 solution, 2N H2SO4, 0.1N Na2S203, starch.

21
Sample Solution - 10 g of honey dissoived in water and diluted
to 250 ml with H2O. 10 ml of the diluted solution pipette out &
diiute to 100 ml. This is diluted stock soln.

Procedure -

To 250 mi stopper bottle add 10 ml of diluted stock honey

solution. 25 ml 0.1N I2 Solution and 5 ml 0.5 N NaOH solution.
Allow to stand I dark dark for 20 minutes. Acidify with 5 ml of 2
N H2S04 and immediately titrate the excess I2 with 0.1 N
Na2S203 solution using Starch indicator. Let Burette reading be
A ml. Carry out a blank with 10 ml water. Let Burette reading be
B ml. The difference between the two gives volume of 0. I N I2
required by the sampie

Standardise Na2S203 so!ution : Pipette 10 ml of 0.1N K2Cr207

solution in a conical flask. Add 3 gm KI + pinch of NaHCO3 + 5
ml conc HCl and titrate against Na2S203 solution from burette
using starch indicator tiii colour changes from blue to green. Let
normality of Na2S2O3 be R Normal.

5.1 Glucose content in Patanjali Honey -

a ) Standardization of Na2S203 Solution -

C.B.R = 10.5 cm3

Normality - N1V1 = N2V2

22
(0.1 × 10) = (N2 × 10.5)

N2 = 0.095N

b) Main titration -

Burette level Burette reading (ml) CBR

A (ml)
1 2 3
Final 23.3 23.2 23.3
Initial 0.0 0.0 0.0 23.3 (ml)
Difference 23.3 23.2 23.3

c) Blank titration -

Burette level Burette reading (ml) CBR

1 2 3 B (ml)

Final 25.4 25.3 25.3

Initial 0.0 0.0 0.0 25.3 (ml)
Difference 25.4 25.3 25.3

d) Calculation -

23
Volume of Na2S203 required for 10 ml of sample solution = ( B -
A)

= ( 25.3 - 23.3 )

= 2 ml = Y ml

1ml 1N Na2S203 Solution = 90 mg of glucose

10 × Y ml of R N Na2S203 = 90 × R × 10Y = Z

10 × 2.0 ml of 0.095 N Na2S203 = 90 × 0.095 × 10 × 2.0

= 171 mg of Glucose

i.e 20 ml of stock solution = 171 mg of glucose

250 ml of stock solution = 25 × 171 mg of Glucose

= 0.025 × 171 gm of glucose

W = 10 gm of honey contains = 0.025 × 171 gm of glucose

100 gm of honey contains = (0.025 × 171 × 100) ÷ 10

= 42.75 % of glucose

Similarly -

5.2 Glucose content in Phondaghat Honey -

a ) Standardization of Na2S203 Solution -

C.B.R = 10.5 cm3

24
Normality - N1V1 = N2V2

(0.1 × 10) = (N2 × 10.5)

N2 = 0.095N

b) Main titration -

C.B.R = 23.5 cm3

c ) Blank titration -

C.B.R = 25.3 cm3

d) Calculation -

Y = 1.8 cm3

Z = 153.9 mg of glucose

10 gm of honey contains = 0.025 × 153.9 gm of glucose

100 gm of honey contains = (0.025 × 153.9 × 100) ÷ 10

38.75 % of glucose

5.3 Glucose content in Natural Honey -

a ) Standardization of Na2S203 solution -

C.B.R = 10.5 cm3

Normality - N1V1 = N2V2

(0.1 × 10) = (N2 × 10.5)

N2 = 0.095N
25
b) Main titration -

C.B.R = 24.0 cm3

c ) Blank titration -

C.B.R = 25.3 cm3

d) Calculation -

Y = 1.3 cm3

Z = 111.15 mg of glucose

10 gm of honey contains = 0.025 × 111.15 gm of glucose

100 gm of honey contains = (0.025 × 111.15 × 100) ÷ 10

27.78 % of glucose

5.4 Glucose content in Dabur Honey -

a ) Standardization of Na2S203 Solution -

C.B.R = 10.5 cm3

Normality - N1V1 = N2V2

(0.1 × 10) = (N2 × 10.5)

N2 = 0.095N

b) Main titration -

C.B.R = 23.7 cm3

26
c ) Blank titration -

C.B.R = 25.3 cm3

d) Calculation -

Y = 1.6 cm3

Z = 136.8 mg of glucose

10 gm of honey contains = 0.025 × 136.8 gm of glucose

100 gm of honey contains = (0.025 × 136.8 × 100) ÷ 10

= 34.2 % of glucose

6. Sodium Content by Flame Photometry -

Requirements -

Sodium Chloride , Distilled water, Flame photometer ,

Volumetric flasks, beaker, Glass rod.

Procedure -

Stock NaCl solution (1000 ppm Na): Accurately weigh about

0.254 g of analytical grade NaCl. Quantitatively transfer the
weighed sample to a volumetric flask of 1 dm3 capacity and

27
add sufficient distilled water to dissolve it. Make up the volume
upto the mark.

Stock NaCl solution (100 ppm Na): It is prepared by taking 10

cm3 of the stock solution of NaCl (1000 ppm) in a 100 cm3
volumetric flask and diluting it to the mark with distilled water.
Using this stock stock solution prepare 2 , 4 , 6 , 8 , 10 , 12 &
14 ppm Solution for calibration curve. Then measure the
emission intensity of standard & sample solution and ploat a
graph.
Observation table -

Sr.No Amount of Total Conc of Emission

100 ppm volume solution intensity
Na solution
1 2 100 2.0 1.1
2 4 100 4.0 2.3
3 6 100 6.0 3.4
4 8 100 8.0 4.3
5 10 100 10.0 5.4
6 12 100 12.0 6.6
7 14 100 14.0 7.8
8 10 ml 100 6.6
Patanjali
Sample
soln
9 10 ml 100 3.3
Phondagha
t sample

28
 soln
10 10 ml 100 5.0
Natural
sample soln
11 10 ml 100 4.2
Dabur
Sample
Soln

Calculation -

6.1 Patanjali Honey -

From graph, the conc of Na+ in diluted sol. = 12.2 ppm

10ml of stock sol. Contain =12.2 ppm

Therefore 100ml of stock sol.contain = 12.2 X 10

= 122 mg / 1000ml

= 12.2mg / 100ml

6.2 Phondaghat Honey -

From graph, the conc of Na+ in diluted sol. = 9.3 ppm

10ml of stock sol. Contain = 9.3 ppm

Therefore 100ml of stock sol.contain = 9.3 X 10

29
 = 93 mg / 1000ml

= 9.3 mg / 100ml

6.3 Natural Honey -

From graph, the conc of Na+ in diluted sol. = 6.1 ppm

10ml of stock sol. Contain = 6.1 ppm

Therefore 100ml of stock sol.contain = 6.1 X 10

= 61 mg / 1000ml

= 6.1 mg / 100ml

6.4 Dabur Honey -

From graph, the conc of Na+ in diluted sol. = 7.8 ppm

10ml of stock sol. Contain = 7.8 ppm

Therefore 100ml of stock sol.contain = 7.8 X 10

= 78 mg / 1000ml

= 7.8mg / 100ml

30
 Result and Discussion -

Brand Specif Moistu Acidi Sucro Gluco Sodiu

Name ic re ty se se m
Gravit (%) (%) (%) (%) (mg)
y
Patanjali 1.11 13.4 24.0 7.6 42.75 12.2
Phondag 1.18 14.0 35.0 8.48 38.75 9.3
hat
Natural 1.25 16.2 18.0 6.08 27.78 6.1
Dabur 1.17 14.8 28.0 6.06 34.2 7.8

The objective of present work is to analyse the the quality of

different brands Honey sample. The specific gravity for honey
in four different brands are determined and it ranging from 1.11
to 1.25 . The analyser moisture and water content, ranging from

31
13.4 to 16.2% and the acidity is ranging from 18 to 35% .
Sucrose content in analysed Honey samples are ranging from
6.06 to 8.48% and also glucose content is ranging from 27.78
to 42.75% . The sodium content in analysed Honey samples is
ranging from 6.1 to 12.2 mg.

Conclusion -

The values of quality parameters for all Honey samples are

studied, coincide with those specific standard regulations of
honey. So it is possible to say that some differences in quality
parameters exist between different brands. Several techniques
are now available for the most of the analysis required and the
most recent methodologies usually are more sensible than the
oldest.

References -

1) Pauline M.hald , J.Bio.Chem , 167:499-510 , 1947

2) M. labrohim Khalil , Md.Abdul motallib & M Shahjahan . The

sciences ISSN , 1(6): 385-388,2001

32
3) Sabina jhaumeer-Laulloo , Philipe Rondeau , Ponnadurai
Ramasami . Chemistry: An Indian Journal Vol.1 , pp : 131-136 ,
2003

4) Salihu Suleiman and Nami Gaila. Chem Search Journal

4(2):21-25 , 2013

5) Journal of Food quality, Volume 2017 , Article ID 8538693

6) Nedgad prazina & Omer Mahmutovic. (Impact : IJRANSS) ,

ISSN(P) : 2347 - 4580 , 2017

7) D.A.Skoog , D.M.West , F.J.Holler . Analytical chemistry : An

introduction to , 7th ed. Chapter 23 , pp 5954-631

8) www.researchgate.net/publication/291074923

9)www.researchgate.net/publication/230139107_Sugar_Analysi
s_of_Fruit_Juices_Content_and_Method/amp

10)https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-
2621.1983.tb10806.x

33
34