CHEMISTRY PROJECT: ANALYSIS OF HONEY
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1 CHOITHRAM SCHOOL 2014 CHEMISTRY PROJECT: ANALYSIS OF HONEY SUBMITTED BY: AKSHARA GUPTA XII C GUIDED BY: MRS.MANISHA SHARMA
2 This is to certify that AKSHARA GUPTA of class 12 th has successfully completed the project work on chemistry, titled as ANALYSIS OF HONEY, for class XII practical examination of the Central Board of Secondary Education in the year It is further certified that this project is the individual work of the candidate. Principal MR.RAJESH AWASTHI SUBJECT TEACHER Mrs.MANISHA SHARMA
3 I hereby declare that the project work entitled ANALYSIS OF HONEY submitted to the "CHOITHRAM SCHOOL ", is a record of original work done by me except of the experiments, which are duly acknowledged, under the guidance of my subject teacher Mrs.MANISHA SHARMA ma am.
4 I would like to express my special thanks to our school CHOITHRAM SCHOOL, principal sir Mr. RAJESH AWASTHI, to the management team of our school who gave me the golden opportunity to do this wonderful project on the topic ANALYSIS OF HONEY, which also helped me in doing a lot of Research and I came to know about so many new things. Secondly I would also like to thank my parents and friends who helped me a lot in finishing this project within the limited time. THANKS AGAIN TO ALL WHO HELPED ME.
5 CONTENT AIM REQUIREMENTS THEORY PROCEDURE OBSERVATION TABLE RESULT BIBLOGRAPHY
6 To analyze the available honey for presence of different minerals and carbohydrates.
7 APPARATUS TEST TUBE TEST TUBE STAND BURNER WATER BATH CHEMICALS FEHLING SOLUTION A FEHLING SOLUTION B AMMONIUM CHLORIDE SOLUTION AMMONIUM OXALATE SOLUTION AMMONIUM PHOSPHATE CONC.NITRIC ACID POTASSIUM SULPHOCYANIDE SOLUTION
8 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 color & flavor depends on the age of the honey and the sources of the nectar.it colored 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.
9 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 moistioning agent for Tobacco and in baking. Glucose crystallizes out of honey on standing at room temperature, leaving on uncrystallized layer of dissolved fructose. Honey to be MARKETED is usually heated by a special process to about 66 o C [ F] to dissolve the crystals and is sealed to prevent crystallization. The fructose in crystallized honey ferments readily at about 16 0 C.
10 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 Test for Calcium:- 2ml of honey is taken in a test tube and NH 4 Cl solution and NH 4 OH solution are added to it. The solution is filtered and to the filtrate 2ml of ammonium oxalate solution is added. White ppt. or milkiness indicates the presence of Ca 2+ ions.
11 3. Test for Magnesium:- 2 ml of honey is taken in a test tube and NH 4 Cl solution is added to it and then excess of Ammonium phosphate solution is added. The side of the testtube is scratched with a glass rod. White precipitate indicates the presence of Mg 2+ ions. 4. Test for Iron:- 2ml of honey is taken in a test tube and a drop of conc. HNO 3 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.
12 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.
13 Substance taken: Honey SL. NO TESTS Test for Potassium:- Honey + Picric acid solution Test for Calcium:- Honey + NH 4 Cl soln. + NH 4 OH soln. filtered + (NH 4 ) 2 C 2 O 4 OBSERVATION INFERENCE Yellow ppt.is observed White ppt.or milkiness is not observed Potassium is present. Calcium is absent. Test for Magnesium:- 3. Honey+ NH 4 OH (till solution becomes alkaline) + (NH 4 ) 3 Po 4 White ppt.is not observed Magnesium is absent.
14 Test for Iron: Honey+ conc.hno 3, heated and cooled, + potassium sulphocyanide 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 Blood red colour is observed Red ppt. is observed Shining silver mirror is observed Iron is present. Reducing sugar is present. Reducing carbohydrate is present
15 Potassium is present. Iron is present. Calcium is absent. Magnesium is absent. Honey contains reducing sugar.
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