Contents
Aim: To perform the identification test of Honey.
Requirements: Test-tube, Measuring cylinder, stirrer, Honey, Various reagents.
THEORY:
HONEY
Synonyms: Madhu, Honey Purified, Mel.
Biological Source: It is a sugar secretion deposited in Honeycomb by bees, Apis mellifera, Apis dorsata, and other species of Apis.
Belonging to family Apidae, order Hymenoptera.
Macroscopy:
Colour: Pale Yellow to Brownish yellow
Odour : Pleasant characteristic
Taste: Sweet & Faintly acid.
Chemical constituents:
Honey is aqueous solution of glucose 35 % (± 3%), fructose 45% (± 5%) and sucrose about 2 %. Other constituent are maltose, gum, traces of succinic acid, acetic acid, dextrin, formic acid, colouring matters, enzymes (invertase, diastase, inulase) and traces of vitamins.
PROCEDURE:
| Chemical Test | Observation | Inferences |
|---|---|---|
| Honey sample + Fehling’s Solution A & B | Red PPT. | Honey may be Present |
| Honey solution + Molisch’s reagent + Conc. H2SO4 | Purple colour rising formed | Honey may be Present |
Result:
Identification test of Honey was confirmed.
USES:
Used as demulcent and sweetening agent. It is antiseptic and applied to burns, wounds. Used in cough mixture, cough drop. Used in preparation of creams, lotions, soft drinks & candies.
Reference: Kokate. C.K., Purohit A.P., Gokhale S.B., ” A Textbook of pharmacognosy”, Nirali Prakashan, 46th edition, Volume I&II, 2010, 7.39,7.40