Chemical Analysis of Honey

CERTIFICATE: It is hereby certified that the original and genuine research work is carried out under the supervision and guidance of Mr. Mohammed Akram, PGT Chemistry, to investigate about the subject matter and the related data collection and has been completed slowly and satisfactorily by the student regarding the project titled: “Chemical Analysis of Honey”

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MR. MOHAMMED AKRAM, DEPARTMENT OF CHEMISTRY, BOYS SECTION, IDEAL INDIAN SCHOOL, DOHA – QATAR

IDEAL INDIAN SCHOOL, DOHA-QATAR BONAFIDE CERTIFICATE This is to certify that …………………………………………….. of class XII has done the Chemistry project work during the academic year 2014-2015 at Ideal Indian School, Doha –Qatar. His examination Roll Number is

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: Mr. Mohammed Akram

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Submitted to All India Senior School Certificate Examination in Chemistry conducted at Ideal Indian School, Doha-Qatar on …………………… Internal Examiner

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ACKNOWLEDGEMENT: The successful completion of any task would be incomplete without mentioning the names of those persons who helped to make it possible. I take this opportunity to express my gratitude in few words and respect to all those who helped me in the completion of this project. It is my humble pleasure to acknowledge my deep senses of gratitude to my Chemistry teacher, Mr Mohammed Akram for his valuable support, constant help and guidance at each and every stage, without which this project would not have come forth. I also register my sense of gratitude to our principal, Mr Syed Shoukath Ali, for his immense encouragement that has made this project successful. I would also like to thank my friends and family for encouraging me during the course of this project. Last, but not the least, I would like to thank CBSE for giving us the opportunity to undertake this project.

CONTENTS:1-INTRODUCTION 2-AIM 3-REQUIREMENTS 4-PROCEDURE 5-OBSERVATIONS 6-RESULT

INTRODUCTION:Honey /ˈhʌni/ is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and other hymenoptera insects (e. g. honey wasps) have different properties, and are discussed only briefly in this article. Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive. Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately 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. Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in honey (melissopalynology) can determine floral sources of honey.

AIM:To analyse the available honey for presence of different minerals and carbohydrates.

REQUIREMENTS: -Apparatus: Test-tubes, Test-tube stand, Burner, Water Bath. -Chemicals:Fehling’s solution A, Fehling’s solution B, Ammonium chloride solution, Ammonium oxalate solution, Ammonium phosphate, Conc. Nitric acid, Potassium sulphocyanide solution.

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 precipitate or milkiness indicates the presence of Ca2+ 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 of Mg2+ 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. 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.

OBSERVATIONS: Substance Taken: Honey SL. NO

TESTS Test for Potassium:-

1. Honey + Picric acid solution Test for Calcium:-

2.

Honey + NH4Cl soln. + NH4OH soln. filtered + (NH4)2C2O4 Test for Magnesium:-

3.

4.

Honey+ NH4OH (till solution becomes alkaline) + (NH4)3Po4 Test for Iron:-

OBSERVATION

Yellow ppt.is observed

INFERENCE Potassium is present.

White precipitate or milkiness is not observed

Calcium is absent.

White precipitate is not observed

Magnesium is absent.

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

Iron is present.

5.

6.

Fehling`s test:Honey + 1mL each of Fehling`s solution A and Fehling`s solution B Tollen’s test:Honey + 2-3mL Tollen`s reagent, test tube in water bath for 10 minutes

Red precipitate is observed

Reducing sugar is present.

Shining silver mirror is observed

Reducing carbohydrate is present

RESULT:Ø Ø Ø Ø Ø

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