Q. Determine the sucrose content in a sample of honey?

This activity will help you to:

• estimate the non-reducing sugars and total sugars in a sample of honey,
• check the conformance or non-conformance of the samples to the standards, and
• detect adulteration of honey with commercial sugars.

Reagents Required

1) Standard invert sugar solution: Weigh accurately 0.985 g of sucrose and dissolve in 500 ml of water. Add 2 ml of conc. H₂SO₄. Boil gently for 30 minutes and keep aside for 24 hours. Neutralize this with Na₂CO₃ and make the final volume to 1000 ml. 30 ml of this solution contains 0.05 g of invert sugar.

2) Fehling A and Fehling B

3) Methylene blue indicator.

4) 0.4 N HCl

5) 0.6 N NaOH

Materials Required

Burette

Pipette

Conical flask

Beaker

Distilled water