Class 12 chemistry investigatory project on analysis of honey with pdf -
As we know board exams are approaching us. And students don't have sufficient time for preparation due to practical, investigatory projects and viva. And students also have a fear of investigatory projects. But we are here for you as we all know that there are so many topics in chemistry from which we can find a suitable one for a chemistry investigatory project.
Here is the chemistry investigatory project on the topic of analysis of honey which you need to write in your project file. Pdf of the chemistry investigatory project 'analysis of honey' is given below.
Analysis of honey
Acknowledgement
•I have taken efforts in this project. However, it will not be possible without my elders and teachers guidance and support.
•I would like to thank my principal and school for providing me with facilities required to do my project.
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Introduction
Kitchen Honey has been a great source of sweetness for centuries. It is a natural substance produced by honey bees, apis , in almost every country in the world. Well honey is nothing but a concentrated aqueous solution of fructose and glucose which are inverted sugars, and it is also contains a very complex mixture of the other saccharides, enzymes, amino and organic acids, polyphenols, carotenoid-like substances, mall aired associations that go far beyond its use as food. As an energy source, honey is considered as the most effective ingredient to take after exercise. From a non-nutritional point of view, honey is treated as a source of sweetness and flavor in sweets. It has been used as a remedy for burns, ulcers and wound healing, simply because it has a soothing effect during its applications to open wounds.
Pdf of chemistry investigatory project on analysis of honey -
Theory
Honey, we all know about it as a great source of natural sugar which is composed by bees or honey bees. Honey bees suck flowers of different kinds and then prepare honey from it in their net.
Bee honey is composed of inverted sugars fructose, glucose and water in varying proportions. It also contains several enzymes and oils. The color and flavor depends on the ages of the honey and the sources of the nectar. Well normal colored honey is considered as purer than dark-colored honey. The other purer and best honey is made by honey bees from orange blossom cloves, alfalfa which is considered as the greatest honey. And the poorer Honey is made from a bucket of wheat. Honey contains an energy of approximately 3307 cal/kg. It has the advantage that it can readily pick up moisture from the air and is consequently used as a moistening agent for tobacco m and in baking. Glucose crystallizes out of honey standing at room temperature, leaving an uncrystallized layer of dissolved fructose. Honey to be marketed is usually heated by a special process to about 66°C to dissolve the crystals and is sealed to prevent crystallization. The fructose present in crystallized honey ferments readily at about 160°C.
Procedure
Test for minerals -
•Test for potassium
Take 2 ml of honey in a clean and washed test tube and add picric acid solution in it. Yellow precipitate indicates the presence of K+ ions.
•Test for magnesium
Honey is 2 ml of honey is taken in a test tube and NH CI solution is added to it and then excess ammonium phosphate solution is added. The side of the test tube is scratched with a glass rod. If white appears which shows the presence of Mg2+ ions.
•Test for calcium
2 ml of honey is taken in a test tube and NH4Cl solution and NH4OH solutions are added to it. The solution is filtered and to the filtrate 2 ml of ammonium oxalate solution is added. A white ppt or milky solution indicates the presence of Ca2+ ions in it.
•Test for iron
2 ml of honey is taken in a test tube and a drop of concentrated HNO3 is added, and it is heated. When it is cooled add 2–3 drops of potassium sulphocyanide solution in it. If blood-red color appears then it shows the presence of iron.
•Test for carbohydrates
•Fehling's test
2 ml of honey is taken in a test tube and 1 ml each of Fehling's solution A and Fehling's solution B are added to it and boiled. Red precipitate appears which shows the presence of reducing sugars.
•Tollen's test
2-3 ml of aqueous solution of honey should be taken in a test tube. 2-3 ml of Tollen's reagent is added. The test tube should be boiled for about 10 minutes. If a shining silver mirror type shows then it indicates the presence of reducing carbohydrates.
Result
•Potassium is present
•Iron is present
•Calcium is absent
•Magnesium is absent
•Honey contains reducing sugar