JAWAHAR NAVODAYA VIDYALAYA
DEVARAHALLI, CHANNAGIRI-TQ,
DAVANAGERE-DIST
DEPARTMENT OF CHEMISTRY
PROJECT REPORT
2011-2012
Exam. Reg. No.
:
Class :
Name :
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JAWAHAR
NAVODAYA VIDYALAYA
DEVARAHALLI,
DAVANAGERE(DIST)
CERTIFICATE
This is to certify that this bonafide project
work in the subject of chemistry has been done by ______________ of class XII science in the academic year 2011-2012 and submitted to AISSCE
practical examination conducted by CBSE
at J N V Devarahalli on
_______________
TEACHER IN
CHARGE PRINCIPAL
INTERNAL
EXAMINER EXTERNAL EXAMINER
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JAWAHAR NAVODAYA VIDYALAYA
DEVARAHALLI, DAVANGERE [DIST]
ACKNOWLEDGEMENT
I hereby acknowledge my deep sense of gratitude and indebtedness to the
following personalities whose immense help, genius guidance, encouragement,
necessary suggestions, initiations, enthusiasm and inspiration made this work a
master art and a joint enterprise.
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ANALYSIS
OF
HONEY
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THOUGHTS:-
"Scientific and humanist approaches are not
competitive, but supportive and both are ultimately necessary."
-Robert C
Wood.
"There is no higher or lower knowledge, but
one and only one, flowering out of experimentation."
-Leonardo
da Vinci
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To analyze the available honey for presence of
different minerals and carbohydrates.
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REQUIREMENTS:
Apparatus:
Test tubes, Test tube stand, Burner, Water
Bath.
Chemicals:-
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THEORY
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.
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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
Tobaco 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 66oC [150.01 F] to dissolve the crystals
and is sealed to prevent crystallization. The fructose in crystallized honey
ferments readily at about 160C .
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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 ppt. or milkiness indicates the presence of Ca2+ ions.
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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 phospate solution is added. The side of the testtube 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.
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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.
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OBSERVATION TABLE
Substance
taken: honey
SL. NO
|
TESTS
|
OBSERVATION
|
INFERENCE
|
1.
|
Test for
Potassium:-
Honey + Picric acid solution
|
Yellow
ppt.is observed
|
Potassium
is present.
|
2.
|
Test for Calcium:-
Honey
+ NH4Cl soln. + NH4OH soln. filtered + (NH4)2C2O4
|
White ppt.or milkiness is not observed
|
Calcium is absent.
|
3.
|
Test
for Magnesium:-
Honey+ NH4OH
(till solution becomes alkaline) + (NH4)3Po4
|
White ppt.is not observed
|
Magnesium is absent.
|
4.
|
Test for Iron:-
Honey+
conc.HNO3, heated and
cooled, + potassium sulphocyanide
|
Blood red colour is observed
|
Iron
is present.
|
5.
|
Fehling`s test:-
Honey + 1mL each of Fehling`s solution A
and Fehling`s solution B
|
Red ppt. is observed
|
Reducing
sugar is present.
|
6.
|
Tollen’s test:-
Honey + 2-3mL Tollen`s reagent, test tube
in water bath for 10 minutes
|
Shining silver mirror is observed
|
Reducing carbohydrate is present
|
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RESULT :-
Ø
Potassium is present.
Ø
Iron is present.
Ø
Calcium is absent.
Ø
Magnesium is absent.
Ø
Honey contains reducing sugar.
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SUGGESTIONS:
“Analysis
of vegetable juices”
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