KENDRIYA VIDYALAYA

KOLIWADA

CHEMISTRY INVESTIGATORY
PROJECT

TOPIC : HONEY ANALYSIS

PRESENTED BY:
NAME : ARCHANA KUMARI
CLASS : XII – A
SESSION : 2019 – 20

UNDER THE GUIDANCE OF :

DR. MP GUPTA
PGT (CHEMISTRY)
KV KOLIWADA
 KENDRIYA VIDYALAYA KOLIWADA

CERTIFICATE
This is to certify that Ms Archana Kumari has completed the
Chemistry Investigatory Project entitled “ ANALYSIS OF
HONEY ” for AISSCE 2020. Chemistry practicals as per
CBSE norms under the guidance of Dr M.P Gupta PGT
(Chemistry) K.V Koliwada Mumbai .
The data mention in the project are as on her original finding
expermintally determined in Chemistry Laboratory K.V
Koliwada Mumbai .

RAJESH BAGARIA Dr M. P. GUPTA

PRINCIPAL PGT CHEMISTRY
K.V KOLIWADA K.V. KOLIWADA

EXTERNAL EXAMINER

ACKNOWLEDGMENT
I would like to express my immense gratitude to
our chemistry teacher Mr. M.P.Gupta Sir ,for the
help and guidance he provided for completing the
investigatory project.
Most of all I thank our Principal Sir for providing
us the facilities and opportunity to do this project.
And I would like to thank all others who have
rendered their hearted Support in the succesful
completion of this project.
Last but not least I would like to thanks to my
class mate who helped me and also Lab attendant
Sir.

ARCHANA KUMARI
XII –A

INDEX
S NO. PARTICULAR PAGE NO.
 01 INTRODUCTION 01

02 EXPERIMENTATION 06

03 OBSERVATION 08

04 RESULT AND ANALYSIS 09

05 BIBLIOGRAPHY 12

AIM :
To analyze the available honey for presence of
different minerals and carbohydrates.
 OBJECTIVE OF PROJECT
In this project we will learn to test for presence of
presence of different minerals and carbohydrates.

 INTRODUCTION :
Honey is a sweet, viscous food substance made
by bees and some related insects. Bees produce
honey from the sugary secretions of plants or
from secretions of other insects
by regurgitation, enzymatic activity, and water
evaporation. Bees store honey in wax structures
called honeycombs. The variety of honey
produced by honey bees (the genus Apis) is the
best-known, due to its worldwide commercial
production and human consumption. Honey is
collected from wild bee colonies, or from hives of
domesticated bees, a practice known
as beekeeping or apiculture.
Honey gets sweetness from the monosaccharides
fructose and glucose, and has about the same
relative sweetness as sucrose (table sugar).
It has attractive chemical properties for baking
and a distinctive flavor when used as a
 sweetener. Most microorganisms do not grow in
honey, so sealed honey does not spoil, even after
thousands of years.
One tablespoonful (15 ml) of honey provides
46 calories (kcal) of energy. Honey one is regarded
as safe when not taken in excessive amounts.
Honey use and production have a long and varied
history as an ancient activity. Several cave
paintings in Cuevas de la Araña in Spain depict
humans foraging for honey at least 8,000 years
ago.

 ADVANTAGE AND DISADVANTAGE OF

HONEY :

Advantages :
Heather honey has a specific aroma and is used for
rheumatism and gout, is quite an effective remedy for
asthma and bronchitis. Flower honey has a calming effect on
the person best suited for the elderly and children. White
honey is especially helpful during colds and flu, by the
properties of limes. Buckwheat honey in its composition has
a lot of iron and is therefore very useful to a person who has
a deficiency of this trace element.
  Honey is considered to be an aphrodisiac that increases
the activity and efficiency of sperm.
 The way to prevent disruption of the stomach and can
improve digestion.
 Calcium helps our bones to be strong.
 Promotes immunity. Read more about honey extractors.
 Colds or viral infections contributes to the rapid
recovery of a man, perfectly affects the respiratory
system, has anti-inflammatory effect.
 A large number of iron aids in the prevention of anemia.
 You can use a person with diabetes.
 It has antifungal, antiviral and anti-bacterial effect.
 Good effect on the cardiovascular system, improves
heart function, blood vessels, making it more elastic,
improves the quality of the blood and strengthens the
heart muscle.

Disadvantages :
Talking about the dangers of honey for the human body
there are several cases in which the product should be used
with great caution, or abandon it altogether.

 Diabetic honey better than sugar substitute. However, it

should be consumed only after consultation with the
attending physician, and only in small amounts not
exceeding 2 tsp per day. You can use the following types
of honey: chestnut, acacia, lime and buckwheat. For
diabetic patients in large numbers honey is very
harmful.
 It is important to note that the amber color from honey
should not introduce human error. Most manufacturers
 in the packaging of honey can be tricky, especially
warming the product to facilitate packaging and make
the product flow. However, when heated honey emit
toxic substances, which is quite a negative impact on
the human body. To avoid such a low-quality honey bee
products are advised to purchase only from reliable
beekeepers directly without intermediaries. Also, do not
add the honey cakes and hot tea.
 Keep in mind that this product is considered to be an
alternative to sugar, and has a high caloric content.
Therefore, honey should not be abused, especially if the
person is obese.
 Even though the antibacterial effect and a large amount
of calcium in its composition, it may cause the
development of caries. Therefore, after use, be sure to
rinse your mouth.
 If a person is allergic to honey or pollen components,
the use of honey in such a case can cause an allergic
reaction, for example, can lead to anaphylactic shock, or
pulmonary edema. To avoid this, first you need to try
the honey, eating a little of this product and see the
reaction of the organism.

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. The 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 crystallizes out of honey on standing at room
temperature, leaving on un-crystallized 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.

EXPERIMENTATION
 REQUIREMENTS :
1. Apparatus :
Test tubes, Test tube stand, Burner.
2. Chemicals :
Fehling solution A, Fehling solution B, Ammonium chloride
solution, Ammonium oxalate solution, Ammonium
phosphate, Conc. Nitric acid, Potassium sulphocyanide
solution

 PROCEDURE :
01. 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 milky indicates presence of Calcium.

2. 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 of Mg2+
ion.

3. 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.

02.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.

OBSERVATION TABLE
SL.
TESTS OBSERVATION INFERENCE
NO

1. Test for Calcium:-

Honey + NH4Cl soln. +

White ppt. or milky Calcium is absent.
NH4OH soln. filtered + is not observed
(NH4)2C2O4

2. Test for Magnesium:-

Honey+ NH4OH (till

White ppt. is not Magnesium is
solution becomes
observed absent.
alkaline) + (NH4)3Po4

3. Test for Iron:-

Honey+ conc.HNO3,
Blood red colour is Iron is present.
heated and cooled, +
observed
potassium sulphocyanide

4. Fehling`s test:-
Honey + 1ml each of Red ppt. is observed Reducing sugar is
present.
Fehling`s solution A and
Fehling`s solution B

5. Tollen’s test:-
Honey + 2-3ml Tollen`s Shining silver mirror Reducing
reagent, test tube in is observed carbohydrate is
water bath for 10 minutes present

Result
 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

 Iron is present.
 Calcium is absent.
 Magnesium is absent.
 Honey contains reducing sugar.

CONCLUSION
Honey use and production has a long and varied history. In many
cultures, honey has associations that go beyond its use as a food.
Honey is frequently a talisman and symbol of sweetness. This
evaluation study was intended to determine quality and
physiochemical characteristics of honey collected from different
suppliers. Physiochemical properties were determined using the
harmonized methods of the international honey commission.
Evaluation studies based on macroscopic parameters such as
colour, taste, odour, and crystallization intensity of all three
marketed products viz, Dabur, Singhal, and Brij honey was done
and Dabur honey product was determined as most similar as
others. The physical evaluation is done on the basis of Indian
Pharmacopoeia by which it was found that evaluation values of
Dabur honey product is most similar to the standard values given in
the Pharmacopoiea. The ash value of samples of Dabur, Singhal,
Brij was determined as per the method given in Pharmacopoeia
and are found to be total ash (1.64%, 2.16%, 1.95%), acid-insoluble
ash (295%, 180%, 149%), moisture content (2.12ml, 2.20ml, 2.15ml)
and viscosity (4.94, 4.13, 4.24poise) respectively. The chemical test
were performed by following the standard procedure, and
treatment of different samples of honey with Molish, Fehling,
Benedict, Barfoed, Salwinoff’s reagents indicates that
carbohydrates is confirmed. Also tested for Sodium, Calcium,
Potassium, Iron etc respectively for trace element metal ions
qualitatively. This couldn’t evaluate quantitatively because they are
rare and less in amounts. On this basis of evaluation studies it was
found that all samples of honey passes the chemical tests
performed. Hence, the three different brands of honey viz; Dabur,
Singhal, and Brij honey products was evaluated.

BIBLIOGRAPHY
01. https://en.wikipedia.org/wiki/Honey
02.https://www.medicalnewstoday.com/articles/264667/
03. https://www.google.com/
04. https://www.quora.com/
05. https://www.intechopen.com/books/honey-
analysis/techniques-for-the-evaluation-of-physicochemical-
quality-and-bioactive-compounds-in-honey
06. ENCYCLOPEDIA