CBSE CLASS 12TH PROJECT- ANALYSIS OF HONEY

PROJECT BASED ON ANALYSIS OF HONEY.THIS IS THE PROJECT BASICALLY WRITTEN BY ME WITH THE HELP OF VARIOUS CONTENTS AVAILABLE ON INTERNET, INCLUDING SOME LAB EXPERIMENT.THE PROJECT IS USEFUL FOR THE STUDENTS WHO ARE CURRENTLY IN HIGH SCHOOL. HERE ARE THE CONTENTS WHICH CAN HELP YOU TO SCORE GOOD MARKS IN YOUR PROJECT.

  CERTIFICATE OF APPROVAL

NAME:  (YOUR NAME)                                 

CLASS: XII

ROLL No. :

 SCHOOL:..............................               

 

This is Certified to be the bonafide work of the student in CHEMESTRY INVESTIGATORY PROJECT on the topic “ANALYSIS OF HONEY”.

The project was successfully complicated under my Guidance and Supervision.

 

DATE :                                        Mr. SANJAY KUMAR VERMA

                                                           (PGT CHEMISTRY)

INTERNAL EXAMINAR’S SIGNATURE: ………………………………………..

EXTERNAL EXAMINER’S SIGNATURE: ………………………………………..

      ACKNOWLEDGEMENT

The success and final outcome of this project required a lot of guidance and assistance from many people and I am extremely privileged to have got this all along the completion of my project. All that I have done is only due to such supervision and assistance and I would not forget to thank them.

 

I would like to express my special thanks of gratitude to my teacher Mr. (NAME ) as well as our principal Mrs. (NAME) 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, I am really thankful to them.
Secondly I would also like to thank my parents and friends who helped me a lot in finalizing this project within the limited time frame.

 

 

                                                                     THANK YOU…

             CONTENTS

Sr.	TOPICS	PAGE NO.
1.	AIM OF THE PROJECT
2.	ABSTRACT
3.	REQUIREMENTS
4.	THEORY
5.	PROCEDURE AND TESTS
6.	OBSERVATION TABLE
7.	RESULTS
8.	BIBLIOGRAPHY

                                                  

      AIM OF THE PROJECT

     

During the course of present investigation the pharmacognostical evaluation of honey was investigated and compared.

abstract

Honey gets its sweetness from the monosaccharide fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (74% of the sweetness of sucrose, a disaccharide). It has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. The present paper deals with the pharmacognostical evaluation of honey of marketed products.

        REQUIREMENTS

Apparatus: 

Test tubes, 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, Different Samples of Honey.

 

              Samples

The following evaluations were performed during the course of present investigation:

§ Evaluation of chemical characteristics

The standardisation of experimental work is based on the different Physicochemical parameters, with the use of different brands of honey, viz;  Dabur honey- Sample A,

                    Singhal honey- Sample B,

                    Brij honey- Sample C.

And hence these samples were tested & evaluated and their profile was noted.

             

               THEORY

Honey is a sweet food made by some insects using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. This wonderfully rich golden liquid is the miraculous product of honey bees and a naturally delicious alternative to white sugar. Although it is available throughout the year, it is an exceptional treat in the summer and fall when it has just been harvested and is at its freshest. Honey bees form nectar into honey by a process of regurgitation and store it as a food source in wax honeycombs inside the beehive. Beekeeping practices encourage overproduction of honey so that the excess can be taken without endangering the bee colony. Honey gets its sweetness from the monosaccharide fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (74% of the sweetness of sucrose, a disaccharide). It has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

   

Procedure and

                   OBSE RVATIONs

CHEMICAL TEST OF HONEY:

 

Sr. No.	TEST	OBSERVATIONS	INFERENCE
1.	Carbohydrates
(a)	Molish Test: 2.3ml aqueous extract + Drop of alfa naphthol solution in alcohol Shake + Conc. H2SO4 From side of test tube.	Violet ring is formed at the junction of two liquid.	Reducing Carbohydrates is present.
2.	Test for reducing sugar
(a) (b)	Fehling’s Test: Mix 1 ml Fehling A and 1ml Fehling B solution. Boil for 1 Minute + Add equal Volume of test solution, Heat in boiling Waterbath 5-10 minutes. Benedict’s Test: Mix equal volume of benedict’s reagent and solution in test tube, Heat in boiling Waterbath for 5 minutes.	First a yellow, Then brick red precipitate is observed. A solution appears green, yellow, and red depending on amount of reducing sugar present in test solution.	Reducing sugar is present.
3.	Monosaccharides test
(a)	Barfored’s test:  Mix equal volume of Barforeed’s reagent and test solution. Heat for 1-2 minutes in boiling Waterbath and cool.	Red precipitate is observed	Test Pass
4.	Test of Hexose Sugar
(a) (b)	Salwinoff’s Test (For Keto-Hexose like fructose): Heat 3 ml Salwinoff’s reagent and 1 ml test solution in boiling Waterbath for 1-2 minutes. Cobalt-Chloride Test:  Mix 3 ml test solution + 2 ml cobalt- chloride. Boil and Cool. + Few drop NaOH solution. Upper layer.	Red colour is formed. Greenish blue and Lower layer Purplish (Mixture of glucose and fructose).	Hexose sugar may be present. Hexose sugar is confirmed.
5.	Test For Calcium
(a)	10 ml filtrate, add 1 drop dilute NH4Cl and saturated ammonium oxalate solution.	White precipitate of calcium oxalate forms.	Calcium is Present.
6.	Test For Potassium
(a)	2-3 ml test solution + few drops sodium cobalt nitrite solution.	Yellow precipitate of potassium cobalt nitrite observed.	Potassium is Present.
7.	Test For Iron
(a) (b)	5 ml test solution + few drops 2% potassium ferrocyanide. 5 ml test solution + few drops 5% Ammonium thiocynate.	Dark Blue coloration is observed Solution turns Blood red.	Iron may be Present. Iron is Confirmed.

Comparative macroscopical evaluation of honey.

Sr. No.	Features	Result
		Sample A	Sample B	Sample C
1.	Colour	Yellowish brown	Pale yellow	Pale yellow
2.	Taste	Sweet and faintly acrid.	Sweet and faintly acrid.	Sweet and faintly acrid.
3.	Odour	Characteristic	Characteristic	Characteristic
4.	Crystallization intensity	More	Medium	Medium

Comparative chemical evaluation of honey.

Sr. No.	Test	Result
		Sample A	Sample B	Sample C
1.	Molish’s Test:	Positive	Positive	Positive
2.	Fehling’s Test:	Positive	Positive	Positive
3.	Benedict’s Test:	Positive	Positive	Positive
4.	Barfored’s test	Positive	Positive	Positive
5.	Salwinoff’s Test	Positive	Positive	Positive
6.	Cobalt-Chloride Test	Positive	Positive	Positive
7.	Test For Calcium	Positive	Positive	Positive
8.	Test For Sodium	Positive	Positive	Positive
9.	Test For Potassium	Positive	Positive	Positive
10.	Test For Iron	Positive	Positive	Positive

              RESULTS

1.  Potassium is present.

2.  Iron is present.

3.  Calcium is present.

4.  Magnesium is present.

5.  Honey contains reducing sugar.

6.  Reducing Carbohydrates is Present.

7.  Hexose Sugar is Present.

           Conclusion

Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently a talisman and symbol of sweetness. This evaluation study was intended to determine quality and physiochemical characteristics of honey collected from different suppliers. Physiochemical properties were determined using the harmonized methods of the international honey commission. Evaluation studies based on macroscopic parameters such as colour, taste, odour, and crystallization intensity of all three marketed products viz, Dabur, Singhal, and Brij honey was done and Dabur honey product was determined as most similar as others. The physical evaluation is done on the basis of Indian Pharmacopoeia by which it was found that evaluation values of Dabur honey product is most similar to the standard values given in the Pharmacopoiea. 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 Molish, Fehling, Benedict, Barfoed, Salwinoff’s reagents indicates that carbohydrates is confirmed. Also tested for Sodium, Calcium, Potassium, Iron etc respectively for trace element metal ions qualitatively. This couldn’t evaluate quantitatively because they are rare and less in amounts. On this basis of evaluation studies it was found that all samples of honey passes the chemical tests performed. Hence, the three different brands of honey viz; Dabur, Singhal, and Brij honey products was evaluated.

         BIBLIOGRAPHY

Comprehensive Practical Notebook

www.wikipedia/honey

www.icbse.com/chemistry