Honey

DETERMINATION OF SUCROSE 

 

  To pipette out 100ml of prepared honey solution in to 250ml conical flask add 1ml of concentrated HCL and heat the solution near boil keep aside overnight neutralize the inverted honey solution with sodium carbonate. Transfer the solution in to 250ml standard volumetric flask and make up the solution determine the total reducing sugar.

CALCULATION

Approximate total reducing sugar % after inversion =   2.5*500*100*N 
                                                                                                       W*V

Where

            N= normality of Fehling’s solution
           W=weight of honey taken
            V= volume of honey solution
         2.5= dilution constant

       Sucrose%= (appr.TRS% after inversion-appr.TRS% before inversion)*0.95

Example:-

   TRS after inversion       = 2.5*500*100*0.0526096
                                                        2.0355 * 43.5
                                           = 74.2702

    Sucrose value              = (74.2702-73.011)*0.95
                                           = 1.196