Kendriya Vidyalaya Babina: Analysis of Honey
Kendriya Vidyalaya Babina: Analysis of Honey
Kendriya Vidyalaya Babina: Analysis of Honey
Analysis of
honey
Aman Singh
Class XII
1|Pa ge
CERTIFICATE
This is to certify that this bonafide
project work “ANALYSIS OF HONEY”
in the subject of chemistry has been
done by “Aman Singh” of class XII
science in the academic year 2019-
2020 conducted by CBSE. It is further
certified that this project is the
individual work of the candidate.
Signature: Date:
2|Pa ge
ACKNOWLEDGEMENT
I hereby acknowledge my deep sense of gratitude
and indebtedness to Chemistry teacher, Miss. Rachna
and Principal, Shri R.K.Sharma whose immense help,
genius guidance, encouragement, necessary
suggestions, initiations, enthusiasm and inspiration
made this work a master art and a joint enterprise.
I also thank my parents, my friends, especially to
Miss Rachna (subject teacher), who helped me
regarding the selection of my topic for this project.
-Aman Singh
3|Pa ge
INDEX
Contents Page
Aim 5
Requirements 6
Theory 7
Procedure 9
Observation 12
Results 13
Bibliography 14
4|Pa ge
AIM
To analyze the
available honey for
presence of
different minerals
and carbohydrates.
5|Pa ge
REQUIREMENTS:
APPARATUS
Test Tubes 6-7
Test Tube Stand 1
Burner 1
Water Bath 1
CHEMICALS
Fehling’s Soln. A 2ml
Fehling’s Soln. B 3ml
Ammonium 3ml
Chloride
Ammonium Oxalate 3ml
Ammonium 3ml
Phosphate
Conc. Nitric Acid 3ml
Potassium 3ml
Sulphocyanide
Soln.
6|Pa ge
THEORY
Honey, thick, sweet, super saturated
sugar solution manufactured by bees to
feed their larvae and for the subsistence
during winter.
7|Pa ge
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.
8|Pa ge
9|Pa ge
PROCEDURE:-
TEST FOR MINERALS:-
10 | P a g e
3. Test for Magnesium:-
11 | P a g e
12 | P a g e
TEST FOR CARBOHYDRATES:-
1. Fehling`s test:-
2. Tollen`s test:-
13 | P a g e
OBSERVATION TABLE:-
SL.
NO TESTS OBSERVATION INFERENCE
Fehling`s test:-
Reducing sugar is
Honey + 1ml each of
5. Fehling`s solution A and
Red ppt. is observed present.
Fehling`s solution B
Tollen’s test:-
Reducing
6. Honey + 2-3ml Tollen`s Shining silver carbohydrate is
reagent, test tube in mirror is observed present
water bath for 10 minutes
REPORT:-
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-
Potassium is present.
Iron is present.
Calcium is absent.
Magnesium is absent.
Honey contains reducing sugar.
Bibliography:-
www.projects.icbse.com/c
hemistry
www.projectsyapa.com/c
hemistry Comprehensive
Practical Chemistry
Google Images
Praadeep New Course
Chemistry