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

----------------------------------------------------

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

Signature of PGT Chemistry

Name

: Mr. Mohammed Akram

Date

School Seal

Submitted to All India Senior School Certificate Examination in Chemistry

conducted at Ideal Indian School, Doha-Qatar on
Internal Examiner

External Examiner

Signature

Signature

Name

Name

Designation:

Designation:

School

School

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 /hni/ 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:Fehlings solution A, Fehlings 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
Tollens 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:

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