Research on different types of honey
Ezhova Anna, Churikova Margarita (10th grade)
Head of work : chemistry teacher Sinelnik I.I.
(GBOU secondary school No. 79 of the Kalininsky district of St. Petersburg)
Content:
Project goal and objectives
Honey
Chemical composition of honey
History of honey
Types of honey
Honey as a remedy
Honey storage
Poisonous honey
Research part
Conclusion
Project goal and objectives
In our work, we set a goal - to become familiar with the types, composition and significance of honey, as well as to study the different properties of honey and learn to determine the quality of honey.
Objectives: to formulate concepts about the origin and types of honey; become familiar with the chemical composition of honey and its medical value, and also conduct experiments to assess the quality of honey.
Chemical composition
Honey - a product of processing nectar or honeydew by honeybees, which is a syrupy liquid or candied mass of varying consistency and crystal sizes, colorless (white) or yellow, brown or brown in color. Honey consists of:
Sahara . It is the main component of honey. High-quality honeys contain about 75% simple sugars (glucose, usually about 35%, fructose - 40%, sucrose no more than 7%). Their ratio determines the physical qualities of honey: with an increase in glucose content, its ability to crystallize increases, and with an increase in fructose content, it becomes sweeter in taste and more hygroscopic.
Nitrogenous substances . They are represented mainly by protein and non-protein compounds. They enter honey with pollen and the secretion of bees' glands. The main part of them are enzymes - amylase, invertase, catalase, peroxidase, polyphenol oxidase, glucose oxidase, phospholipase, inulase, glycogenase, etc. Enzymes act as biological catalysts that accelerate numerous decomposition and synthesis reactions.
Non-protein nitrogenous compounds . They are represented mainly by amino acids in small quantities - from 0.6 to 500 mg per 100 g of honey. The content and spectrum of their action depend on the botanical origin of honey, the conditions of honey collection and the processing of nectar (honeydew) by bees. Alanine, arginine, aspartic and glutamic acids, leucine, lysine, phenylalanine, tyrosine, threonine are found in all honeys; only in some - methionine, tryptophan, proline, etc.
Acids . All types of honey contain about 0.3% organic and 0.03% inorganic acids. They are found both in a free state and in the composition of salts and ethers. It is believed that most of the acids are gluconic, malic, citric and lactic. Other organic acids in honey include tartaric, oxalic, succinic, linoleic, linolenic, etc. Organic acids give honey a pleasant sour taste. Phosphoric and hydrochloric acids were found among inorganic acids. Acids enter honey with nectar, honeydew, pollen grains, secretions of bee glands, and are also synthesized during the enzymatic decomposition and oxidation of sugars. The aroma and taste of honey and its bactericidal properties depend on the presence of acids.
Minerals . About 40 macro- and microelements were found in it, but their set in different types of honey is different. Honey contains: potassium, phosphorus, calcium, chlorine, sulfur, magnesium, copper, manganese, iodine, zinc, aluminum, cobalt, nickel, etc. Some trace elements are found in honey in the same concentration and the same ratio to each other as and in human blood. The similarity of the mineral composition of blood and honey determines the rapid absorption of honey, its nutritional, dietary and medicinal properties. Many minerals, especially trace elements, play an important role in ensuring the functioning of vital organs and systems and in the normal course of metabolism. The amount and composition of minerals in honey depends on their content in the nectar, i.e., on the botanical origin of the honey.
Dyes . Honey contains coloring substances in small quantities, the composition of which depends mainly on the botanical origin of the honey and the location of the honey-bearing plants. Coloring substances are represented by carotene, chlorophyll, xanthophyll. They give light-colored honeys a yellow or greenish tint. Most of the coloring substances in dark honeys are anthocyanins and tannins. The color of honey is also affected by melanoidins, which accumulate during long-term storage and heating of honey and give it a dark brown color.
Aromatics . Currently, about 200 aromatic substances have been identified in honey. These substances are represented mainly by alcohols, aldehydes, ketones, acids and esters of alcohols with organic acids. The aromatic substances in honey give it a specific pleasant aroma, which depends on the type of honey plant.
Vitamins. It contains vitamins B1, B2, B12, B5, B6, BC, carotene, enzymes catalase, invertase, lipase, etc.
Water. Ripe honey contains from 15 to 21% water. The moisture content of honey depends on its maturity, storage conditions, time of nectar collection, climatic conditions during the honey harvest season, and the ratio of sugars. The moisture content of honey is one of the main indicators of its quality.
Pollen grains of honey plants: 1 - linden; 2, 3 - phacelia; 4 - buckwheat; 5 - poppy; 6 - red clover; 7 - white clover; 8 - acacias; 9 - sainfoin; 10 - birch; 11 - hazel; 12 - bindweed; 13- sunflower; 14 - dandelion; 15 - fireweed; 16 - willows; 17 - cucumber; 18 - lungworts; 19-mustard; 20 - cornflower; 21 - rapeseed; 22 - budry; 27-sage; 24 - cotton; 25 - pumpkins
Pollen. Flower honey always contains flower pollen, invisible to the naked eye, which gets into the nectar as a result of the shedding of part of the anthers of the flower when the bee moves.The species and quantitative composition of pollen found in honey depends on the species ratio of honey plants, the structure of the flower, the size of pollen grains, the breed of bees and the individual characteristics of the bee family. 1 g of honey contains on average about 3 thousand pollen grains, usually 20 - 90 species. The pollen content in honey is insignificant, but it enriches it with vitamins, proteins, and minerals.
History of honey
The bee appeared 50-60 thousand years earlier than humans. In the 30-million-year-old Cretaceous strata found, along with insect fossils, bee fossils are also found.
Based on the surviving monuments of ancient culture, it can be assumed that primitive man hunted for honey as a tasty and nutritious product. The oldest monument depicting human honey production was found near Valencia (Spain), and it dates back to the Stone Age. On the stone there is an image of a man surrounded by bees, extracting honey. In the Egyptian pyramids, information was found about the use of honey as a food and medicinal product.
The oldest medical papyrus, written 3,500 years ago, already stated that honey is good to take as a medicine for wounds, “to induce urination” and “as a means to relieve the stomach.” The same papyrus contains descriptions of debilitating diseases (“ukhet” and “zanoroid” - special types of tumors), for the treatment of which medicines containing honey, as well as honey lotions, were used. Another ancient Egyptian medical papyrus provides many interesting information about the treatment of wounds with honey.
Honey extraction is an ancient Slavic craft. It was called beekeeping, and the people involved in it were called beekeepers.
The beekeepers took care of the old thick trees that had hollows, and they themselves hollowed out holes - bee-borts, arranging warehouses for honey reserves in them. Cultivation was not an easy task. A lot of effort, dexterity, and labor were required from the “tree climber.” He had to climb tall trees, be able to “get along” with bees and know their temperament. The honey trade flourished in the Slavic lands as well as the fur trade.
It should be noted that monastery honey enjoyed particular fame in Rus', and the monasteries themselves were the largest producers. The role of monasteries in the production of honey especially increased after in the 15th century, the Grand Duke of Moscow Vasily III banned the free production of honey, placing this profitable trade in the hands of the state and the church.
Honey remained the most favorite drink of Russians until the end of the 17th century. (In the era of Peter I, honey faded into the background, and their place was taken by overseas wines and vodka.) This is largely due to the fact that the harsh climate of the country did not allow the active development of viticulture and, as a consequence, winemaking. However, of course, the excellent quality of the honeys themselves and their huge variety also played an important role.
Our ancestors made all kinds of honey: plain, unleavened, red, white, boyar honey. However, according to the method of production, all of them were divided into boiled and steamed. Boiled honeys were prepared using heat treatment, while honeys were prepared using the cold method. The technology for preparing boiled honey was as follows: honeycomb was diluted with warm water and filtered through a fine sieve to separate wax impurities. Hops were added to the strained honey (half a bucket per pound of honey) and boiled until the liquid was reduced to half. After this, it was poured into a copper bowl, cooled and rye bread spread with molasses and yeast was thrown into it. When the mixture began to ferment, it was poured into barrels. The barrels were sealed and lowered into the glacier, where they were kept for quite a long time. In home life, prepared honeys were highly valued, which were prepared from honey and fresh berries: currant, cherry, raspberry, blueberry, blackberry and others.
The prepared honey was stored in glaciers, where it remained fresh for a long time and its strength did not increase. As needed, honey was poured from barrels into copper containers, and from them into small vessels for serving. The strength of honey varied depending on the purpose of the drink. Along with low alcoholic ones, quite strong intoxicating meads were also prepared. However, they could not be compared with the vodka that replaced them. Honeys were immeasurably weaker, had a pleasant taste, aroma and a lot of useful properties.
The expression “honeymoon” comes from ancient times, where there was a custom according to which low-alcohol mead was specially brewed for those entering into marriage. The newlyweds drank it not only at the wedding feast, but also for 30 days after it. No other stronger drinks were allowed to be drunk. This is where the expression “honeymoon” comes from.
The nineteenth century was a century of discovery for honey production. When the culture of beekeeping was adopted by the West, local scientists seriously took up the problem of improving the apiary. This is how the honey extractor, the wax waffle iron and the multi-body hive were invented. The end of the nineteenth century was the time of popularization of knowledge about bee breeding. In the nineties, a lot of literature appeared on this topic and even several films. In 1891, the first beekeeping society was founded in Russia.
Honey as a remedy
Honey has a bactericidal effect, enhances metabolism, accelerates tissue regeneration, and has an anti-inflammatory, absorbable and tonic effect. Honey normalizes the activity of the gastrointestinal tract, stimulates the function of internal organs, prevents sclerosis, normalizes sleep, and stimulates the body's defenses. It was found that bees, when making honey from nectar, add a substance to it - inhibin, which they produce, as a result of which the honey becomes a completely sterile product. When used internally, honey is a powerful energy booster, as it is 100% absorbed by the human body.Scientists believe that honey plays the role of an “elixir of youth” and affects the prolongation of human life, with constant and long-term use.
The results of various studies show that constant consumption of honey increases the body’s immunological reactivity, makes it resistant to infections, and the body tolerates diseases more easily.
Another aspect of the value of honey’s composition is manifested in its ability to bring joy and psychological satisfaction.
Even higher nutritional and preventive value is shown when consuming comb honey. It has been proven that honeycomb wax (caps of honeycomb) contains substances with an anti-allergenic effect - simply chewing such wax relieves hay fever, allergic rhinitis, sinusitis, etc.
The cosmetic effect of honey should also be noted. It has long been included, either alone or in combination with other substances, in products (creams, masks, etc.) for cleansing and treating the skin.In particular, the practice of using honey in a bath is very effective - applying it to steamed skin of the body to cleanse it and improve its tone. From the above composition and properties of honey, it is clear that it can penetrate skin cells and normalize their metabolism. In addition, it is important to note that in this situation, the composition of honey manifests itself not only as a source of nutrients for the skin, but also as a physical force for removing toxins from the body.During the Great Patriotic War, many medical institutions successfully used honey as an external remedy for wound healing and in the treatment of purulent skin diseases such as carbuncles and boils. It turned out that honey has bactericidal properties. Scientists believe that honey plays the role of an “elixir of youth” and affects the prolongation of human life, with constant and long-term use.
Artificial honey made from sugar does not have the healing properties of natural honey.
Honey storage
Storing honey is important to preserve the nutritional and medicinal properties of honey.
Honey is stored at a temperature of 5 to 10 C (at lower temperatures it quickly crystallizes, at higher temperatures it quickly sours).
When storing honey, one should take into account its high hygroscopicity. The optimal relative humidity for storing non-hermetically sealed honey is 60%, for honey in sealed packaging - up to 75%.
It is best to store honey in dark glass jars with a tight lid, and for large quantities of honey a wooden barrel made of linden, alder, poplar or aspen is suitable. You can also use enamel dishes and ceramics to store honey. The use of food-grade plastic is possible, but only as a last resort. You cannot store honey in iron containers, chipped enamel, or galvanized containers.
When storing honey, the commodity neighborhood must be observed.It is forbiddenstore with honey sharp-smelling substances (petroleum products, pesticides, fish and fish products, spices, tea, coffee and other goods and products), dusty substances (flour, cement, gypsum, etc.), as well as fruits, vegetables and their processed products in unsealed container. The room must be protected from the penetration of flies, bees, ants, and wasps.
If stored properly, honey can last for centuries. This is another amazing feature of it.
Containers for honey
Poisonous honey
Bees can collect poisonous honey from nectar plants such as andromeda, azalea, aconite, wild rosemary, privet, cherry, rhododendron, etc. Sometimes the source of honey toxicity is plant pollen. When consuming this honey, dizziness, nausea, vomiting, and convulsions occur.
However, from many plants containing toxic substances, for example, henbane, hemlock, wild rosemary, foxglove, tobacco, shag and others, bees usually collect completely benign honey that does not cause painful effects in either bees or humans.
Since organoleptic poisonous honey cannot be recognized, pollen analysis or bioassay is done on laboratory animals.
There are known cases of mild poisoning when consuming honey collected by bees from aconite flowers. However, from many plants containing toxic substances, for example, henbane, hemlock, wild rosemary, foxglove, tobacco, shag and others, bees usually collect completely benign honey that does not cause painful effects in either bees or humans.
In Transcaucasia and on the Black Sea coast, in places where rhododendron grows, there are often cases of people getting sick after consuming honey collected from this plant. This honey causes headaches, vomiting, darkening of the eyes, and sometimes fainting, that is, signs characteristic of severe intoxication (alcohol poisoning).
Research part
I. For the study, we took the most common types of honey and examined their physical and chemical characteristics.The physical properties of honey are varied. We studied the color, aroma, taste, consistency and viscosity of the selected types and made sure that each honey has its own special distinguishing characteristics.
Types of honey/properties
acacia
Himalayan
chestnut
lime
floral
color
light yellow
Dark red
dark brown
transparent yellow or greenish
yellow
consistency
fine-grained
very liquid
liquid
dense
liquid
aroma
delicate floral
pungent smell of herbaceous plants
subtle, filled with the aroma of ripening chestnuts
fragrant
nice floral
taste
soft without bitterness
not very sweet with a hint of bitterness
bittersweet
caramel
pleasant without bitterness
viscosity
liquid
liquid
liquid viscous
lumpy
liquid
II. Using an electron microscope of the Archimedes physical equipment, we took a picture of a honey sample at a magnification of 60 times.
III. We conducted a study of the composition of honey in the plant and animal protection laboratory of the Primorsky district of St. Petersburg
.
IV . Laboratory research
A variety of products can be mixed with honey: cane sugar, potato, corn and other molasses, flour, chalk, sawdust and other bulk substances, glue, gelatin, water.
Test for mechanical impurities
50 g of chestnut honey was dissolved in 50 ml of distilled water, heated to 50 0 C, then the solution was poured into a 100 ml test tube; if mechanical impurities are present, they will float up or be on the bottom or surface.
Conclusion: no mechanical impurities were found in all presented samples.
Test for signs of fermentation
100 ml of a 10% aqueous solution of honey was poured into a beaker, 5 drops of a 1% alcohol solution of phenolphthalein, 5 ml of a 0.1% sodium hydroxide solution were added. The solution remained colorless. No signs of fermentation were found in all samples.
Using a pH meter of the Archimedes physical equipment, the measured pH of the honey solution was...
Experience in determining molasses additives
96% ethyl alcohol and 1 drop of iodine were added to a 1:2 aqueous solution of honey, then shaken. If the solution has acquired a light brown color, then there are no molasses additives. If it turns blue, then there are molasses additives.
Conclusion: All solutions remained either light or had a light brown color. Consequently, no molasses additives were found in any honey solution.
Determination of diastase number
A solution of linden honey was poured into a test tube, then using universal indicator paper it was determined that the pH was slightly greater than 7, which corresponds to the standards.
Determination of chalk content
A few drops of acetic acid solution were added to a honey sample diluted with distilled water. In the presence of chalk, the mixture boils due to the release of carbon dioxide.
Conclusion: no chalk was found in these samples.
Determination of gelatin and glue additives
Reaction to ammonia - heated a 1:2 solution of honey with an aqueous solution of sodium hydroxide. The reaction of the vapors when the solution was boiled was tested using moistened litmus paper. If there is gelatin or glue in honey, ammonia is formed, which causes the red litmus paper to turn blue.
Conclusion: in the tested samples, litmus paper did not change color, therefore, they do not contain gelatin or glue.
Conclusions:
In our work, we got acquainted with different types of honey, determined its composition, studied the history of origin, storage conditions, and became acquainted with its medicinal and preventive properties.
Through various experiments we determined the quality of honey. We were pleased with the results, because... Both store-bought and apiary-bought honey turned out to be of excellent quality.
Bibliography
1.I. I. Dubrovin - All about ordinary honey (Book series: All about ordinary products) ()
2.E. A. Grebennikov - All about honey (Mn.: Book House, 2005)
3.G. V. Lavrenova – Honey Pharmacy (M.: AST; St. Petersburg: Astrel-SPB, 2005)
Larisa Egorkina
3rd grade student project. Research work “Honey and its quality”
Municipal educational institution
secondary school No. 1 village. Grabovo
Research work on the topic:
"Honey and his quality» .
I've done the work:
student 3 "A" class
Supervisor:
Egorkina L. Yu.
Cl. Head of 3"A" class.
I. Purpose and methods research... 3
II. Scientific part work.... 4
1. Introduction…. 4
2. Historical background on the use of honey…. 4
3. Maturity, properties and composition of honey... 5
Antimicrobial properties of honey….5
Antitoxic properties of honey… 5
Physical properties of honey... 6
Chemical composition of honey... 6
4. Use of honey…. 7
5. Crystallization of honey….8
classification of honey... 8
7. Honey storage conditions…10
8. Defects of honey….11
III. Research part of the work... 12
1. Determination methods honey quality… 12
2. Results research... 13
3. Conclusion... 13
IV. References… 14
V. Appendix... 15
I. Goals research:
Define honey quality;
Identify the most qualitative honey for use for medicinal purposes and as a food additive.
Tasks project:
Study types, properties, applications
and rules for storing honey;
Find out if teachers know and students of our school how to determine honey quality;
research various samples of honey for naturalness.
Find out if we have adulterated honey stored at home.
An object research: honey
Item research: honey quality.
Methods research:
- studying literature on the research topic;
Experimental study;
Analysis and synthesis of results, received during work.
II. Scientific part work.
1. Introduction
One of the pressing problems of many centuries is the desire to show people the path to health and longevity. According to experts, human life expectancy should be at least 120-150 years. However, in reality, a person lives on average 70-80 years. There are different points of view regarding ways to prolong human life. Undoubtedly, one of the main conditions for maintaining good health and longevity is a balanced diet.
According to the World Health Organization, 90% of the Earth's centenarians are beekeepers and members of their families. Today many doctors and scientists they rightly consider the apiary to be a genuine natural hospital due to its microclimate and the arsenal of biologically active beekeeping products that it provides to humans.
The remarkable properties of bee honey indicate that honey is not only the most valuable food product and the best delicacy, but at the same time a unique medicine created by nature itself. Honey is an excellent healing agent, neutralizes and removes many diseases, combines harmoniously with other medicines and can be successfully used to rejuvenate the body and prolong life only if it is natural and not adulterated.
The increased demand of the population for honey sometimes causes attempts by some unscrupulous people to increase the amount of this product by feeding sugar syrup to the bees or mixing various cheap sugary products into it. Lovers of profit pass off mixtures with sugar, molasses, starch, chalk, honeydew honey, etc. as honey.
There is a large selection of honey in the markets. How to distinguish real from fake? We conducted a survey among teachers and students of our school. 30 people were interviewed, only 6 of them know some ways to distinguish natural honey from fake one. Therefore, this topic is relevant. By doing this work, we studied the literature data, identified and analyzed honey quality.
2. Historical information about the use of honey.
The first documentary evidence of honey is more than three and a half thousand years old. An ancient Egyptian papyrus contains descriptions of potions in which bee honey is an obligatory component.
The outstanding philosopher and physician of antiquity Dioscorides answered the question “How did he manage to cross the hundred-year mark of life?” briefly stated To: “Honey on the inside, butter on the outside”. The head of the mathematical school, Pythagoras, who at the age of 90 retained clarity of thought and accuracy of calculations, thanked not fate for his longevity, but God's nectar - honey.
For centuries, millennia, until people learned to obtain sugar from the roots of sugar beets (and this happened some two hundred years ago), honey was almost the only way to sweeten both everyday meals and festive feasts. Therefore, honey has been around for centuries. honor as sovereign wealth and served as a bargaining chip (like modern currency) in bazaars and marketplaces, adding income to the treasury. Our fatherland was famous for its honey abroad and was called honey-flowing.”
3. Maturity, properties and composition of honey.
The maturity of honey is determined in the laboratory.
The physical properties of honey and its chemical composition determine the healing properties of honey and its widespread use in as a food product, a therapeutic and health supplement, and the organoleptic properties of honey allow us to get real pleasure from its consumption. (Appendix No. 1)
Organoleptic properties - color, taste, aroma, consistency.
Antimicrobial properties of honey.
The antimicrobial effect of honey is recognized and proven by time and practice. When stored properly, honey does not spoil or become moldy. Honey successfully suppresses the activity of microbes. The age of honey does not affect antimicrobial activity. Heating honey leads to a sharp drop in bactericidal activity.
Antitoxic properties of honey.
The antitoxic properties of honey are widely known; honey is especially effective for mushroom poisoning and intestinal infections. Constant use of natural honey in food normalizes the state of the immune system; the general strengthening and anti-allergic effect of natural bee honey is known.
Physical properties of honey.
Honey color. One of the most important indicators of this product. It depends mainly on the nature of the coloring substances contained in the nectar. The color of honey is also influenced by its origin, time of collection and place of growth of honey plants. Depending on the color, colorless honey is distinguished (transparent,white)-,crimson;
(light yellow)- linden, melilot;
amber (yellow)- sunflower, pumpkin, cucumber;
dark amber (dark yellow)-buckwheat;
dark (with different shades)-cherry. During crystallization, honey becomes lighter in color. May darken when stored at high temperatures.
The aroma of honey is due to a complex of aromatic substances. Each type of honey has a specific, unique aroma of flowers that are sources of nectar.
The taste of honey is usually sweet and pleasant. Natural honey irritates the mucous membrane of the mouth and larynx. The taste of honey should not be sour, bitter or other unpleasant tastes.
The consistency of honey depends on its chemical composition, temperature, and shelf life. The consistency of liquid honey is used to judge its water content and maturity. It can be liquid, viscous, dense or mixed. Freshly pumped honey is a viscous syrupy liquid
Liquid honey – a small amount of honey is retained on the spatula. Which flows down in small threads-drops. Liquid consistency is specific for the following freshly pumped ripened honeys: white acacia, clover, etc.
Viscous honey – a significant amount of honey remains on the spatula; it flows down in sparse threads and elongated drops. This consistency is characteristic of most types of ripened flower honey.
Very viscous honey - a significant amount of honey is retained on the spatula; it flows down in sparse viscous threads that do not form individual drops. This consistency is typical for heather and honeydew honey.
Dense consistency - the spatula is immersed in honey as a result of the application of additional force.
Mixed consistency - the honey is separated into two parts.
Chemical composition of honey.
The chemical composition of honey is complex and varied.
Natural honey consists of 18-20% water, this is an indicator of maturity. Unripe honey contains 21% or more water and cannot be considered honey. Honey contains more than 300 different substances - carbohydrates (fructose, glucose and their derivatives, organic acids (small amounts - acetic, formic, malic, citric, lactic, oxalic, etc.), nitrogenous compounds (proteins, amino acids, amines, enzymes, vitamins , minerals, macro- and microelements, essential oil, lipids. (Appendix No. 2)
4. Use of honey.
When treating with honey, some of its properties should be taken into account.
1. Honey is a strong diaphoretic, so it is better to take it before bed.
2. Honey contains a lot of potassium, which promotes recovery from infectious diseases.
3. Honey is an excellent medium for preserving vitamins.
4. Honey is considered a fast-acting remedy. It is easily digested in the human body because it has already passed processing by the bee body.
5. Honey has a calming effect and promotes sound sleep.
6. Honey is taken hot (up to 60C) water, milk, tea, juice, herbal infusions, lard, oil, vinegar and other products.
7. Honey is used in the form of compresses (with horseradish, radish,
8. It is recommended to take honey not only for diseases, but also for heavy mental stress. It should be washed down with cold water, preferably mineral water. Honey is also effective during heavy physical activity. In this case, you should take it more often and in small portions (1 teaspoon each), since simultaneous consumption of 30-40 g of honey will cause drowsiness.
(Appendix No. 3)
5. Sugaring honey.
Sugaring honey is a normal process and indicates its naturalness and quality of honey, quality At the same time, the honey quality only improves, it becomes more saturated. Sugaring occurs evenly, from the surface, as a result of moisture evaporation. Sugared honey can be made liquid again. At home, honey is heated in small volumes and very briefly in a water bath to 35C, preferably stirring constantly. It must be borne in mind that overheating honey leads to the loss of its healing properties. When honey is overheated above 40 degrees, a carcinogenic substance is formed, which makes honey hazardous to health.
6. Botanical origin and honey classification.
According to its botanical origin, honey is divided into flower, honeydew and mixed. (Appendix No. 4)
Flower honey is divided into monofloral and polyfloral.
To monofloral honey relate: acacia, melilot, clover, raspberry, sunflower, etc. Absolutely monofloral honeys are rare.
To polyfloral (prefabricated) varieties relate: field, steppe, forest, fruit, etc.
Linden honey is characterized by a light yellow or light amber color. Has the aroma of linden flowers. When fresh, honey is transparent like water, with a greenish tint. Linden honey is candied at room temperature for one to two
Sunflower honey is light golden in color, which intensifies when exposed to sunlight. Upon crystallization it becomes light amber, sometimes with a greenish tint.
Clover honey comes in two types. White clover honey is white in liquid form. Transparent, with a greenish tint, has a delicate and delicate aroma. Crystallizes within one to two months. Red clover honey is red-yellow in color and crystallizes relatively slowly. The taste and aroma are the same as white clover honey.
Raspberry honey is light, white in color, with a very pleasant aroma and wonderful taste.
Dandelion honey is golden yellow in color, very thick, viscous, quickly sugared, with a strong odor and pungent taste.
Meadow honey is golden yellow, sometimes yellow-brown in color, has a pleasant aroma and good taste. Meadow, or so-called prefabricated, honey is made by bees from the nectar of various meadow grasses.
Bees make honeydew honey not from flower nectar, but mainly from secretions insects: herbaceous aphids, scale insects, psyllids. These insects feed on plant juices, and the secretions they emit in the form of liquid, sweet drops fall down from the leaves of trees; that's why they got the name honeydew. Honeydew honey is usually dark in color, viscous, often has an unpleasant taste and has a weak aroma.
By method receiving The following types of me are distinguished Yes:
pressed – isolated from honeycombs by pressing with or without moderate heating;
centrifuged – the most common type of honey obtained by centrifugation;
honeycomb – honey not extracted from honeycombs. Depending on their origin, there are types of honey that cannot be considered natural. These include sugar honey, honey from fruit and berry juices, vitamin honey and artificial honey. They should be considered as counterfeits of a natural product.
Sugar honey is a product processing sugar syrup bees. It does not contain aromatic substances or other valuable components that pass into honey from flower nectar.
Honey from sweet fruit and berry juices is obtained by bees at a time when there is no nectar bribe and the bees take juice from ripe raspberries, grapes, cherries, etc. Some beekeepers feed specially prepared syrup from the juices of fruits or vegetables with added sugar and get express - honey. Received Thus, honey differs from natural honey in its increased content of mineral salts and acids. According to the main indicators, this honey is no different from sugar honey and is counterfeit.
Artificial honey is made from sugar without the participation of a bee. In appearance it is similar to bee honey, but differs from it in chemical composition, taste and, especially, aroma. To prepare artificial honey, a small amount of citric acid is added to the sugar syrup.
Artificial honey can be flavored by adding 10-20% natural honey or essence.
7. Honey storage conditions.
Benign, mature honey can be stored for more than one year in favorable conditions. And archaeological excavations in Egypt have shown that it can retain its taste quality and longevity. This is explained by the fact that honey has good antimicrobial and anti-mold properties.
Due to these properties, honey was used by the ancient Egyptians and Greeks for canning. And in later times, rich Romans were served with a variety of game drenched in honey. This method of preserving meat was justified, since, despite long distances, the game was brought fresh. The antimicrobial properties of honey can also be used to preserve butter. If it is preserved with honey, it can be stored at a temperature of 18 - 20C for up to six months. To do this, a glass jar, previously thoroughly washed, is greased from the inside with honey, oil is placed tightly, without layers of air, and a 2-3 cm layer of honey is poured on top. Other products, as well as berries, can be preserved in the same way.
It is best to store honey in a dry, well-ventilated room at a temperature of 5 to 10 C. It must be taken into account that it absorbs a lot of moisture and can sour.
When storing honey, sometimes two layers are found - sugared on the bottom and syrup-like on the top. This just indicates the immaturity of the honey and its high humidity. This honey is not suitable for long-term storage as it sours quickly.
Glass containers are the most hygienic and convenient for storing honey.
For candied honey, you can use bags made of thick parchment paper and cellophane. Large quantities of honey are stored in wooden barrels made of linden, aspen, alder, etc. Coniferous wood and oak are not recommended for their production because of the strong odor, since honey turns black in such containers.
It is dangerous to store honey in containers made of iron and galvanized sheets, because iron and zinc form toxic compounds with organic acids. Honey is well preserved in aluminum (dairy) flasks with reliable rubber sealing rings.
8. Honey defects.
You cannot keep honey in the same room with potatoes, onions, cabbage, salted fish, petroleum products and other substances that emit a strong odor. A foreign odor may appear after treating ant hives, oxalic acids, naphthalene and other substances.
Foaming of honey occurs during the process of prolonged stirring, as well as repeated transfusion of honey. Manifests itself in the form of abundant air bubbles located on the surface or throughout the entire volume.
Darkening of honey occurs during long-term storage at room conditions. (20 - 25C) or storage in aluminum containers. Honey also darkens after prolonged heating at high temperatures. (50 - 60C). This effect is eliminated only by passing liquid honey through filters made of bleaching clays.
III. Research part of the work.
1. Determination methods honey quality.
Currently developed There are various ways to recognize honey falsification, but we will limit ourselves to the simplest and most accessible of them.
DETERMINING THE NATURALITY OF HONEY UNDER A MICROSCOPE.
When viewing under a low magnification microscope a thin smear made from natural bee honey on defatted glass, you can see glucose crystals, usually star-shaped or needle-shaped large lumps, sometimes of a regular geometric shape, and in smears of beet sugar the crystals are large in shape; in honey there is pollen, artificial honey does not contain it if it was prepared without adding natural honey, or it contains very little
It is believed that it is better to take mature honey with normal humidity, which will not foam or ferment. When turning a spoon with honey around its axis at a temperature of 20C, it "winds up" on a spoon, does not flow from it. Honey should be sugared over time without precipitation, evenly.
The presence of foreign impurities is easy to determine. We place a sample of honey into a test tube or flask, add distilled water, and an impurity falls to the bottom (there should be no significant sediment in the solution of real honey.
To detect starch admixtures, add a few drops of iodine tincture to a honey sample diluted with distilled water. The reaction will show a blue color in the solution.
Chalk is detected by adding a few drops of some acid or vinegar to the prepared sample. Boiling will occur due to the release of carbon dioxide.
The admixture of starch syrup is determined as follows way: to one part of honey mixed with three parts of distilled water, add a fourth volume of alcohol and shake. A milky-white liquid is formed, and when it settles, a semi-liquid transparent sticky mass settles (dextrin). If there is no molasses in the honey, then the solution remains transparent and only at the point of contact between the layer of honey and alcohol does a barely noticeable cloudiness form, which disappears when shaken.
Mixtures of sugar syrup with honey are detected by adding silver nitrate to a 5 - 10% solution of its sample (or lapis). The result will be a white precipitate of silver chloride. If the honey is pure, there will be no sediment. We also used another method. K 5 ml. a solution of honey in distilled water, add 2.5 g of lead vinegar and 22.5 ml of methyl (woody) alcohol The resulting abundant yellowish-white precipitate indicates the presence of sugar syrup.
To determine the presence of honeydew honey (remember that bees get it by collecting honeydew from the leaves of oak, maple, poplar, birch, coniferous trees and other plants after a hot day, as well as the sweet secretions of some insects) in flower honey, we placed one of next samples.
1. Prepare a solution of honey in distilled water (1 :1) and added 6 parts of 96% purified alcohol. Cloudiness of the solution will indicate an admixture of honeydew honey.
2. To the honey solution (1 :1) added two parts of lime water and heated to a boil. If honeydew is present, flakes will appear in the honey.
2. Results research.
During research we analyzed the quality of honey. Total was taken for studying 10 samples. As a result of the work done work was identified:
No starch was detected;
No sugar syrup was detected;
Chalk was not found;
No mechanical impurities were detected;
No honeydew honey was found.
3. Conclusion
As a result of the research we found out, that not all honey is suitable for use for medicinal purposes and as food additives. Therefore, we recommend that before using it, be sure to determine quality.
Bibliography.
1. Ruta A.I., Ruta E.R. Encyclopedia of beekeeping. L., 1947
2. Jarvis D.S. Honey and other natural products. Bucharest: Apimondia, 1981. (reprint; M., 1990)
3. Mladenov S. Honey and honey treatment. M., 1992
4. Bees, honey and human health. M., "Kalita" 1994
5. Kastelsky K. L. Honey on your table. Moscow – St. Petersburg: Tsentrpoligraf MiM – Delta. 2005
6. Romanova G. Treatment with chalk. Saint Petersburg "Nevsky Avenue" 2000
7. Onegov A. Russian honey. M., Terra - Book Club, 1999.
8. Sinyakov A. Honey clinic. Company "EXMO - Press"
Appendix No. 1
Properties of honey.
Appendix No. 2
Application of honey.
Acute respiratory infections and influenza
As soon as you hear about the epidemic, start prevention!
Prepare onion infusion (1 :20) and mix it in equal proportions with honey. Received Rinse the nasal cavity and pharynx with the solution 3 to 5 times a day during the epidemic.
During epidemics, lemon oil should be consumed. Place 1 lemon in hot water, and then put it through a meat grinder along with the zest. Mix the ground mass with 100 g of butter and 1 - 2 tablespoons of honey. Keep refrigerated. Use as regular oil.
Mix 1 tablespoon of honey, 30g. lard and 1 glass of hot milk. Take 2 – 3 times a day.
Mix honey and fresh cabbage juice in equal proportions. Take 1 tablespoon three times a day.
Hypertension
Mix beet juice, carrot juice, radish juice and honey in equal proportions. Take 1 - 2 tablespoons half an hour before meals three times a day. The course of treatment is 2 – 3 months.
Appendix No. 3 Classification on the botanical origin of honey.
Appendix No. 4
Classification of honey by method of production.
Appendix No. 5
results research.
No. Sample on
starch Test for
sugar
syrup Test for
chalk Test for mechanical
honeydew
1. no yes no no no
2. no no no no no
3. yes no no no no
4. no no no no no
5. no no no no no
6. no no no no no
7. no yes no no no
8. no no no no no
9. no no no no yes
10. no no no no no
Appendix No. 7.
Studying honey under a microscope.
Determination of starch syrup impurities in honey.
Determination of the mixture of sugar syrup and honey.
Determination of starch in honey.
XVIII Republican Scientific and Practical Conference of Young Researchers
"Step into the Future"
Determining the quality of honey.
Section : Chemistry and chemical technologies
Performed : Ralko Sophia
Student 10b class
MKOU "Kizlyar Gymnasium No. 6"
Scientific adviser:
Akhmedova S.M.
Chemistry teacher
gymnasium No. 6
Content
I. Introduction
II. Main part
2.1 Nutritional value of honey
2.2 Chemical composition of honey
2.3 Physico-chemical processes occurring during honey storage
2.4 Bee honey is an excellent natural medicine
2.5 Experimental part
2.5.1 Organoleptic characteristics
2.5.2 Determination of physical and chemical parameters of honey
2.5.3 Determination of impurities in honey
III. conclusions
IV. Recommendations for storing and determining the quality of honey in
at home
V.Bibliography
Application
annotation
This research paper examines methods for determining the quality of honey in a school laboratory.
The object of the study is honey purchased at the market, in a store, from one’s own apiary and last year’s honey.
Purpose of the study:
1. Examine samples of bee honey for the presence of various impurities in them.
2. Identify the physical and chemical processes that occur during honey storage.
Research objectives:
Theoretical and experimental studies have been carried out. This research work determined the organoletic characteristics of honey such as: color, taste, aroma, consistency, transparency, signs of fermentation.
Physico-chemical parameters of honey such as: humidity were determined experimentally. Vitamin C content, acidity.
This research work also provides methods for determining p mixtures: sugar syrup, beet or starch syrup, saccharin and others.
The following conclusions are formulated:
Honey is a valuable food product with a complex biochemical composition. Indicators of honey quality are:
organoleptic: color, taste, aroma, consistency, signs of fermentation and the presence of impurities;
physico-chemical: humidity, vitamin C content, pH value,
At physical and chemical processes occur during storage, deteriorating the quality of honey:
destruction of ascorbic acid;
Increased humidity;
Increased acidity.
This work is relevant, since today honey is a valuable product for use for food and medicinal purposes.
I Introduction
Honey, as one of the most valuable beekeeping products, has exceptionally great advantages over food: having a pleasant taste, it is at the same time a valuable therapeutic and prophylactic agent. Modern scientific research has shown that ancient doctors, not without reason, highly valued bee honey, considering it a diet for longevity. For centuries, honey, produced by bees from flower nectar, was the only sweet product available to humans.
But only natural honey is useful; improper storage or adulteration reduces its quality. The difference between supply and demand and high prices for honey lead to the appearance of spoiled honey on the markets. An integral indicator of the quality and naturalness of honey, which would have universal information content, has not yet been found; therefore, the sanitary examination of the product consists of numerous private methods.
The topic of the work is very relevant, since each of us, taking care of our health, tries to purchase honey, knowing about its healing properties.
Object of study became honey purchased at the market, in a store, from our own apiary and last year’s honey.
Research hypothesis – honey purchased from unfamiliar sellers may be falsified and the quality of honey is affected by storage conditions.
Purpose of the study:
1. Examine samples of bee honey for the presence of various impurities.
2. Identify the physical and chemical processes that occur during honey storage.
Research objectives:
Analyze scientific literature to identify the biochemical composition, organoleptic and physicochemical properties of honey
Select and master methods for determining honey quality indicators.
Conduct an experiment to identify the physical and chemical processes that occur during honey storage.
Analyze the results obtained and formulate practical recommendations for storing honey at home.
II Main part
2.1.Nutritional value of honey
The nutritional and medicinal properties of honey are explained by its composition. A large amount of easily digestible carbohydrates by the body classifies it as a high-calorie product. Carbohydrates, being included in energy metabolic processes, are absorbed by the body better than higher sugars. Fructose is converted into glucose, which goes from the digestive tract directly into the blood. Water content determines the ability of honey to maintain its quality during storage and also affects its consistency. The amount of water in honey depends on the time of honey collection, climatic and geographical conditions, the breed of bees, humidity and temperature in the hive, processing conditions and the plant origin of honey. The water content in honey is not constant and depends on air humidity.
In 1892, the bactericidal properties of honey were established, which are not lost during storage. Honey kills not only microbes, but also mold fungi, so it never becomes moldy, although it contains all the substances necessary for the development of mold fungi.
Some researchers believe that honey's antibacterial properties are due to its high sugar content and acidity. Recently, the prevailing opinion is that the antibacterial effect of honey depends on the presence of hydrogen peroxide in it, which is formed during the oxidation of glucose by the enzyme glucose oxidase.
So, honey is not only a tasty product that can be consumed for dessert in different forms, it is a valuable complex of nutrients that play a big role in assimilation processes.
Benefits of honey over other sugars:
It does not irritate the mucous membrane of the digestive tract.
Easily and quickly absorbed by the body.
Quickly releases the necessary energy, promoting restoration of strength.
Easier than all other sugars, it is passed through the kidneys.
Has a natural, slightly laxative effect.
Has a calming effect.
This is an affordable product.
2 .2 Chemical composition of honey
htt ://www .ru .wikipedia .org /wiki /Honey/
htt ://www .zdorovja .com .ua /content /view /130/248/1/2/
Annex 1
Table 1. Organoleptic characteristics of different types of honey
Sweet caramel-ny
weak
liquid – honey flows down in small threads and drops;
none
transparent
Passed-
year old honey
yellow
Sweet
Kislova
ty
dense
available
Not transparent
Appendix 2
Table 2. Determination of physical and chemical parameters of honey
Humidity %Ascorbic acid, mg/kg
pH
Honey from the apiary
Honey from the market
5 4.8
Honey from the store
Last year-
niy honey
Appendix 3
Table 3. Presence of impurities
Appendix 4
Table 4. Relationship between honey density and moisture content
(T.V. Vinogradova, G. PyuZaitsev, 1964)
High quality honey
1.443
1.436
1.429
1.422
1.416
1.409
Honey is of poor quality
1.402
1.395
1.388
1.381
Description of the presentation by individual slides:
1 slide
Slide description:
Research work Topic: Honey: beneficial or harmful? Prepared by 4th grade student: Simakova Anastasia Scientific supervisor: Shakirova G.E.
2 slide
Slide description:
Purpose of the work: to study the positive and negative effects of honey on the human body. I will accomplish this goal through a number of tasks: Familiarize yourself with the history of honey extraction Study the beneficial and negative properties of honey Conduct a survey of 3rd grade students Object of research: information about honey Subject of research: honey Research methods: analysis, generalization, questioning. Hypothesis: I believe that honey has a beneficial effect on human health and well-being.
3 slide
Slide description:
I took the topic about honey because I really like it. I wondered: Do other children like honey? I also really wanted to know when did people first start extracting and eating honey? How many types of honey are there? What is the difference between artificial honey and natural honey? And in general, how harmful and beneficial is honey?
4 slide
Slide description:
I conducted a survey among third-graders of our school (93 students took part in the survey: 44 boys and 49 girls): Do you like honey? Who makes the honey? What is healthy: honey or sugar? Do you often eat honey? How many types of honey do you think there are? And I found out that 68 people like honey, 26 don’t like it, three students believe that wasps make honey, one student is sure that people make it. The rest of the guys answered correctly: bees. All 93 people know that honey is healthier than sugar, but unfortunately, only 13 children eat honey every day, 17 children eat honey once a week, and the rest rarely. Two students are sure that there is only one type of honey, 22 students are sure that there are 10 types of honey, 69 students answered correctly - more than 100 types of honey. During quarantine, 21 people had the flu, of which 15 people like honey, but eat it less than once a week (1 person every day), 6 people do not like honey. 72 students were not sick, 52 of them love and eat honey every day - 12 people, eat honey once a week - 17 people, the rest rarely. From the results of the survey, I concluded: Third grade students at our school know where honey comes from. Those who eat honey often get sick less often. Most children rarely eat honey, although they know about its benefits. I think that everyone will be interested in learning more about honey and its benefits...
5 slide
Slide description:
So where does honey come from? Who makes it? Of course it's bees. The bee uses its proboscis to collect nectar from flowers and fills its honey ventricle with it, after which it returns to its own hive. The nectar receiving bee takes the nectar from the collecting bee, and for a certain time stores the nectar in its own ventricle for honey, where the nectar goes through a complex processing process. Only then the bee looks for an unoccupied hexagonal wax cell in the honeycomb, into which it places a drop of honey. The bees close the wax cells completely filled with honey with special wax caps, and this way the honey can be preserved for many years. To make one kilogram of honey, a bee must collect nectar from approximately a million flowers.
6 slide
Slide description:
There are as many varieties and types of honey as there are types of honey-bearing plants, that is, a lot - more than 100 varieties of honey are distinguished in different countries of the world. The most famous varieties: buckwheat, acacia, linden, forb, heather, chestnut. Honey is also distinguished according to the place of collection: mountain, field, forest, meadow.
7 slide
Slide description:
When did people first start collecting honey? Even primitive people extracted honey from tree hollows and rock crevices. On the wall of one of the caves in Eastern Spain there is a drawing depicting wild bees hunting for honey. The drawing is about 9 thousand years old. In prehistoric times, having discovered a hollow with bees, people took all the honey, dooming the bee colony to die of hunger. Later, honey hunters began to leave part of the honey for the bees to overwinter, and to mark the trees in which the bees settled, considering them their property.
8 slide
Slide description:
And in the 10th-13th centuries, the entire Russian land abounded in bees. Many peasants kept 200-500 hives with bees. In total, in those days, up to 320 million kg of raw honey was produced per year. The largest apiaries belonged to landowners and monasteries. Beekeeping was considered a holy, godly activity. Honey was taken for sale abroad. About 800 thousand kg of Russian honey were sold annually to England alone.
Slide 9
Slide description:
And now in Russia the annual honey production is only about 50 million kg. On average, a Russian eats only 350 grams of honey per year, and 41 kilograms of sugar! And this is bad, since honey is very healthy, but sugar is not.
10 slide
Slide description:
BENEFITS OF HONEY: Without exaggeration, honey can be called a delicious natural medicine. . Natural honey enhances metabolism, tissue regeneration, and has an anti-inflammatory and tonic effect on the body. Due to its powerful antiseptic properties, honey is used to treat burns and wounds. Its bactericidal properties are also widely known, due to which it is used in the treatment of colds and flu. Nutritionists recommend replacing sugar with honey. Honey contains a large amount of minerals and vitamins E, K, C. HARMFUL HONEY: Honey is harmful to people with allergies to pollen. Excessive consumption of honey is harmful, as it is very high in calories. It is dangerous to eat fake honey.
11 slide
Slide description:
Unscrupulous sellers add sugar syrup, starch, chalk, flour to honey, and dilute it with water to increase weight. Using simple methods, you can check whether honey is fake or natural. My mother and I decided to conduct an experiment: we took three varieties of honey bought in different places and started testing it.
12 slide
Slide description:
First method: tasting Natural honey has a fragrant aroma and taste inherent to this variety, it has a delicate consistency. When you eat real honey, your throat tingles slightly. Fake honey is cloudy, has a heterogeneous structure (due to additives), is almost odorless, and does not sting the throat. And so, let's start trying honey!
Slide 13
Slide description:
Delicious!!! Fragrant!!! Tingles your throat!!! All three honey samples successfully passed the tasting test.
Slide 14
