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ANALYSIS OF
HONEY
January 2022
SUBMITTED BY:
Qazi Omair Ahmed, 12-B
DON BOSCO SCHOOL, NEW DELHI
 CERTIFICATE
This is to certify that Qazi Omair Ahmed of class XII-B has
successfully completed the chemistry project titled 'Analysis of
Honey' under the guidance of Mrs. Ananya, TGT, Chemistry
during the year 2021-2022 in the partial fulfilment of the
chemistry practical examination condiucted by the CBSE.

Signature of the Examiner

 ACKNOWLEDGEMENTS
I would like to express my sincere gratitude to my
Chemistry teacher, Mrs. Ananya. Her valuable
guidance and suggestions served as the major
contributor towards the completion of this project. I
would also like to thank my classmates, friends and
family who have been helpful in various phases of my
project.
 INDEX
AIM
INTRODUCTION
APPARATUS AND CHEMICALS REQUIRED
THEORY
PROCEDURE
OBSERVATIONS
CONCLUSION
BIBLIOGRAPHY
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 AIM
To analyse the
available honey
sample for the
presence of
different minerals
and carbohydrates.
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06
INTRODUCTION
Analysis of food products is a great
concern in the context of food quality
and safety. Honey is the natural sweet
substance produced by the Apis
mellifera bees using nectar from flowers.
It is an important and distinctive food
product which is widely used for nutrient,
cosmetic and medical purposes.
APPARATUS CHEMICALS
Test Tube Fehling Solution A, Fehling Solution B,
Test Tube Stand Ammonium Chloride Solution, Ammonium
Burner Oxalate Solution, Ammonium Phosphate,
Water Bath Conc. Nitric Acid, Potassium
Sulphocyanide Solution

REQUIREMENTS 07
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THEORY
The main composition of honey is carbohydrates or
sugars, which represent 95% of honey dry weight.
Honey is a complex mixture of concentrated sugar
solution with main ingredients of fructose and glucose.
The overall quality of honey such as taste, colour and
other physical properties are contributed by the non-
volatile compounds like sugar, amino acids, minerals
and phenolic compounds while aroma of honey is mainly
contributed by the volatile components.
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 NH4 Cl solution and NH4 OH solution is 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 Ca2+ ions.
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PROCEDURE
TEST FOR MINERALS
3. TEST FOR MAGNESIUM
2ml of honey is taken in a test tube and NH4 Cl solution is added to it and then excess
of ammounium 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 it is heated. It is
cooled and 2-3 drops of potassium sulphocyanide solution is added. Blood red colour
shows the presence of iron.
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PROCEDURE
TEST FOR CARBOHYDRATES
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 and boiled. Red precipitate indicates the presence of reducing
sugars.
TOLLEN'S TEST
2-3ml 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 10 minutes. A shining silver
mirror indicates the presence of reducing carbohydrates.
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OBSERVATIONS
S. No. Test Result - Result - Result -
Sample A Sample B Sample C
1. Test for Potassium Yellow ppt. Yellow ppt. Yellow ppt.
2. Test for Calcium White ppt. White ppt. White ppt.
3. Test for White ppt. White ppt. White ppt.
Magnesium
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OBSERVATIONS
S. No. Test Result - Result - Result -
Sample A Sample B Sample C
4. Test for Iron Blood red No blood red Blood red
colour colour colour
5. Fehling's Test Red ppt. Red ppt. Red ppt.
6. Tollen's Test Silver mirror Silver mirror Silver mirror
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 CONCLUSION

This evaluation study was intended to determine the presence of

mineral and carbohydrates. Evaluation studies based on
macroscopic parameters such as colour, taste, odourof all three
marketed products viz, Dabur, Singhal, and Brij honey was done.

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 CONCLUSION
The physical evaluation is done on the basis of Indian Pharmacopoeia. The ash value
of samples of Dabur, Singhal, Brij was determined as per the method given in
Pharmacopoeia and are found to be total ash (1.64%, 2.16%, 1.95%), acid-insoluble
ash (295%, 180%, 149%), moisture content (2.12ml, 2.20ml, 2.15ml) and viscosity
(4.94, 4.13, 4.24poise) respectively. The chemical test were performed by following
the standard procedure, and treatment of different samples of honey with Fehling,
Benedict, reagents indicates that carbohydrates is confirmed. Also tested for
Sodium, Calcium, magnesium, potassium Iron etc respectively for trace element
metal ions qualitatively.
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 CONCLUSION
This couldn’t be evaluated quantitatively because they are less in
amounts. On this basis of evaluation studies it was found that all
samples of honey passed the chemical tests performed. Hence, the
three different brands of honey viz; Dabur, Singhal, and Brij honey
products were evaluated.

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REFERENCES
NCERT Chemistry Part 2 (Textbook for Class XII)
[Link]
Projects/Chemistry/[Link]
[Link]
ethods_of_analysis_of_honey

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THANK
YOU!
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