CLASSIFICATION

Generally, honey is classified by the floral source of the nectar from which it was made. Honey can be prepared from specific type of flower nectar, from indeterminate origin or it can be blended after collection of nectar from various types of flowers.
1. MONOFLORAL : Monofloral honey is primarily made from the nectar of one

type of flower. Different monofloral honeys have different flavor and different colour because of difference between their principle nectar source. In order to produce monofloral honey-beekeepers keep beehives in an area where the bees have access to only one type of flowers. In practice, because of the difficulties in containing bees, a small portion of honey will be from different flowers. Some typical European examples include thyme, thistle, heather in honey, though in minute quantities. They have water soluble B and C and fat soluble A vitamins.
2. POLYFLORAL : Polyfloral honey, also known as Wildflower honey, is derived

from the nectar of many type of flowers. Their taste may vary from year to year and the aroma & flavor can be more or less intense depending on which bloomings are prevalent.
3. BLENDED : Most of the commercially available honey is blended mainly it is

mixture of two or more honeys differing in floral source, colour, density or geographic origin.
4.

HONEYDEW HONEY : Instead of taking nectar, bees & other sap-sucking insects can collect honeydew the sweet secretions of plants. Honeydew honey is very dark brown in colour with rich fragrance of steamed fruit or fig jam and is not as sweet as nectar honey. Germenys black forest is a well known source of honeydew based honeys. However, the production of this honey involves complications and dangers. Bees are to be fed protein supplements as protein from pollen grains from flowers is not available to them. The honey has large proportion of indigestible which can cause dysentery to bees resulting in their

destruction. As such, good bee-keeping management required to remove the honey before the onset of winters in cold areas.

PROPERTIES OF HONEY
1. HONEY IS HYGROSCOPIC : Honey has hygroscopic nature, which means when

exposed to air it naturally absorbs moisture from the air. Honey is useful in treating open wounds, as it could help prevent the scarring by keeping the skin moist, encourage the growth of new tissues and allows easy removal of dressing by not allowing that to stuck to the skin. Honey is an ideal ingredient in a lot of cosmetics as it keeps skin hydrated & fresh and prevents that to dry. When used in skin & hair treatments, honey traps & seals in the moisture leaving skin soft & supple and hair healthy. Afore-mentioned precious properties help to protect the skin under the Sun and help the skin to rejuvenate and stay young looking. As such, there has been increasing number of honey skin care products such as sun screen lotions & facial cleanzing products for treating damaged & dry skins.
2. HONEY IS ANTIBECTERIAL : Researchers began to document the healing

properties of honey in early part of 20th century. However, its importance decreased with the development of antibiotics. Recently owing to the development of resistance to antibiotics, interest into healing properties of honey has received resurgence. The effective antimicrobial agent present in the enzyme in the honey produces hydrogen peroxide which prohibits the growth of certain bacteria. As such, honey is the useful treatment for wounds and salads as-well. Cuts, abrasions and salads can be covered with honey to prevent attack by bacteria on them. Honey also helps to treat acne by attacking the bacteria that cause the outbreaks while moisturizing the skin to aid rejuvenation. Various types of honey differ in their antimicrobial potency, varying as much as hundredfold. Honey derived from the manukabush, found in New Zealand, claims the highest such potency.

3. HONEY IS SOURCE OF ANTIOXIDENTS : Honey contains natural antioxidant

properties that can destroy biologically destructive chemical agents which have been linked to many diseases such as cancer. Studies have also found that dark colour honeys seems to have more antioxidants than light colour variants. Honey not only eliminates free-radicals in the body.

THE COMPOSITION OF HONEY

Name of Nutrient Water Carbohydrates (Total) Fructose Glucose Maltose Sucrose Proteins, amino-acids, vitamins and minerals Energy

NUTRIENTS Average amount in 100 g of Honey 17.1 g 82.4 g 38.5 g 31.0 g 7.20 g 1.50 g 0.50 g 304 K cal

Range (12.2 22.9 g) (25.2 44.4 g) (24.6 -36.9 g) (1.70 11.8 g) (0.50 2.90g)

Name of Mineral Calcium Copper Iron Magnesium Manganese Phosphorus Potassium Sodium Zinc

MINERALS Average amount in 100 g of Honey 6.2 mg 0.05 mg 1.05 mg 2.35 mg 0.21 mg 4.10 mg 15.00 mg 3.80 mg 0.21 mg

Range (4.4 9.20 mg) (0.003 0.10 mg) (0.06 1.5 mg) (1.2 -3.50 mg) (0.02 0.4 mg) (1.9 6.30 mg) (13.2 16.8 mg) (0.60 7.60 mg) (0.03 0.4 mg)

Name of Vitamin Thiamin Riboflavin Niacin Pantothemic Acid Pyridoxine (B) Ascorbic Acid

VITAMINS Average amount in 100 g of Honey < 0.006 mg < 0.06 mg < 0.36 mg < 0.11 mg < 0.32 mg 2.2 2.4 mg

EXPERIMENT
APPRATUS

Test Tubes Test tube Stand Burner Glass Rod Beaker.

CHEMICALS REQUIRED

Fehlings Solution A & B Conc. H2SO4 and Dil. HCL AgNO3 Solution NaOH Solution NH4OH CuSO4 BaCl2 K2CR2O7 (CH3COO)2Pb Ammonium Molybidate Potassium Ferrocyanite

TESTS FOR PROTEINS

# 1

EXPERIMENT BIURET TEST : Added 5 drops of 10% NaOH solution to 1 ml. of honey solution and then added drop by drop 1% aqueous solution of CuSO4.

OBSERVATION Violet appeared

INFERENCE

colour Proteins are present

XANTHOPROTIC TEST : Added 3 drops of Conc. HNO3 to 3 ml. of Honey solution and boiled.

Yellow

precipitate Proteins are present

was observed.

MILLOUS TEST : Added 2 ml. of millous reagent to 2 ml. of Honey solution.

White

precipitate Proteins are present

was observed.

NINHYDRIN TEST : Added 4 drops of 0.1% Ninhydrin solution to 2 ml. of Honey solution and boiled the contents for 1 minute. Allowed it to cool.

Blue appeared

colour Proteins are present

TESTS FOR CARBOHYDRATES

# 1

EXPERIMENT MOLISCH TEST : Added a 3 drops of 1% alcoholic solution of molisch reagent to 2 ml. of honey solution, well shaked the contents and then added 4 drops of Conc. H2SO4 along the sides of the test tube.

OBSERVATION

INFERENCE

A purple colour ring Carbohydrate formed junction liquid. at of the detected. the

FEHLINGs SOLUTION TEST : Added 3 ml. of Fehlings solution to 1 ml. of Honey solution, well shaked the contents and then kept the test tube in briskly boiling water for 2 minutes.

Red precipitate was Presence observed. reducing confirmed.

of sugar

SILVER MIRROR TEST : Added 2 ml. of tollens reagent to 1 ml. of Honey solution.

white Presence of reducing sugar appearance along confirmed. the sides of test Silver tube was observed. Red precipitate was Presence of reducing sugar observed. confirmed.

BENEDICTs TEST : Added 2 ml. of benedicts solution to 1 ml. of Honey solution, well shaked the contents and then kept the test tube in briskly boiling water for 2 minutes.

TESTS FOR FATS

# 1

EXPERIMENT SOLUBILITY TESTS: Dissolved a little honey in boiling water.

OBSERVATION

INFERENCE

Sample miscible

was Fats are absent.

Dissolved a little honey in alcohol.

Sample miscible Sample

was Fats are absent. was

Dissolved a little honey in chloroform.

im-miscible

Fats are absent.

TRANSLUCENT SPOT TEST :

Placed a little Honey on filter paper.

No greasy spot was Fats are absent. observed on the filter paper.

TESTS FOR MINERALS - ANIONS

TESTS FOR PHOSPHATE

# 1

EXPERIMENT AMMONIUM MOLYBIDATE TEST : Added 10 ml. dilute HNO3 to 2 ml. of honey solution and heated the contents. Then added 3 ml. of Ammonium molybidate reagent and kept the test tube undisturbed for 5 minutes.

OBSERVATION Yellow observed.

INFERENCE

crystalline PO4^-3 is confirmed. was

precipitate

MAGNESIA MIXTURE TEST :

Yellow

crystalline PO4^-3 is confirmed. was

Added 3 drops of dilute Acetic acid to precipitate observed. 1 ml. of Honey solution and then added 4 ml of Magnesia mixture to afore-said. Kept the test tube undisturbed for 5 minutes.

TESTS FOR CHLORINE

# 1

EXPERIMENT SILVER NITRATE TEST : Added dilute HNO3 to 1 ml. of honey solution till effervescences due to CO2 ceased and then boiled to expel the CO2. Cooled the contents and added 1ml. of AgNO3 solution.

OBSERVATION White

INFERENCE

precipitate Cl^-1 is confirmed.

was observed.

CHROMYL CHLORIDE TEST : Added a small amount of K2Cr2O7 to 1 ml. of Honey solution and then added 4 ml of Conc. H2SO4. Passed the gas evolved through NaOH solution. Acidified the afore-said solution with Acetic acid and then added Lead Acetate solution.

Yellow

precipitate Cl^-1 is confirmed.

was formed.

TESTS FOR SULPHATE

# 1

EXPERIMENT BARIUM CHLORIDE TEST : Added dilute 2 ml. of HCl to 1 ml. of honey solution and waited for till effervescences ceased. Then added 1 ml. of BaCl2 solution.

OBSERVATION White

INFERENCE

precipitate SO4^-2 is confirmed.

was formed.

LEAD ACETATE TEST : Acidified 1 ml. of honey solution with dilute Acetic acid and boiled the contents to expel the CO2. Cooled the contents and added 1ml. of Lead Acetate solution.

White

precipitate SO4^-2 is confirmed.

was formed.

TESTS FOR MINERALS - CATIONS

TESTS FOR IRON

# 1

EXPERIMENT POTASSIUM FERROCYANIDE TEST : Added 2 ml. dilute HCl to 2 ml. of honey solution and then added 3 ml. Potassium Ferrocyanide solution to afore-said.

OBSERVATION Prussium colouration appeared.

INFERENCE

blue Fe^+3 is confirmed.

POTASSIUM SULPHOCYANIDE TEST : Added 2 ml. dilute HCl to 2 ml. of honey solution and then added 3 ml. Potassium Sulphocyanide solution to afore-said.

Blood colouration appeared.

red Fe^+3 is confirmed.

TESTS FOR COPPER

EXPERIMENT PREPRATION OF TEST SOLUTION : Added 5 ml. dilute HCl to to 5 ml. of honey solution and passed H2S gas through that for 2 minutes. Then added 1 ml of 50% HNO3 and sufficient NH4OH to afore-said solution to get the test solution for Copper.

OBSERVATION

INFERENCE

POTASSIUM FERROCYANIDE TEST :

Chocolate

brown Cu^+2 is confirmed. was

Added 2 ml. of Acetic Acid to 2 ml. of precipitate formed. above given Test Solution and then added 2 ml. Potassium Ferrocyanide solution. 2 POTASSIUM IODIDE TEST : White

precipitate Cu^+2 is confirmed.

Added 2 ml. of Acetic Acid to 2 ml. of was formed. above given Test Solution and then added 2 ml. Potassium Iodide solution.

RESULT

1. 2. 3.

Honey consists of Carbohydrates, both reducing and non-reducing. Honey has Proteins. Honey contains minerals such as Calcium, Copper, Iron, Sulpher, Chlorine and Phosphorus.

4.

Honey has nil Fats.

PRECAUTIONS

1.

All the Test Tubes were washed properly at the out-set and after each experiment for the accuracy of results.

2. 3.

The Test Tubes were numbered to avoid any confusion. Honey solution was prepared with more quantity of Honey as compared to the quantity of water used.