Detection of The Electrical Conductivity and Acidity of Honey From Different Areas of Tepi
Detection of The Electrical Conductivity and Acidity of Honey From Different Areas of Tepi
org
DOI: 10.13189/ fst.2014.020501
ranges from a pH of about 3.4 to about 6.1, with an average Sample preparation and analysis
of 3.9 [4].
The acidity of any honey is directly related to the floral Sample preparation involves identification and grouping
sources that created it. Honey contains a number of different with respect to color, season and place of collection. The
acids, including about 18 amino acids, many different honey samples collected are classified as lighter and darker
organic acids, as well as aliphatic and aromatic acids. The because conductivity and acidity can significantly be
aromatic acids greatly contribute to the flavor of honey [5]. affected by color.
International honey commission established standards to 20g of each anhydrous honey samples dissolved in 100mL
evaluate the quality of honey based on the color. Evaluating of deionized water to prepare 20 %( w/v) solution for
the quality of honey in terms of the conductivity and acidity measurement of conductivity. Secondly 10g of each sample
has got special attention in this study because acidity and has been dissolved in 75mL of deionized water for the
conductivity can affect the importance of honey and to determination of acidity.
classify honey and its products. Preparation of reagents taken place by dissolving 0.7456g
The objective of the study is to determine physical of standard potassium chloride in 100mL used to calibrate
parameters such as electrical conductivity and acidity. the conductometry and further to measure cell constant.
The study is expected to be significant to classify honey on Standardized sodium hydroxide; 0.1M of NaOH solution
the color variation which is one way of indicating quality and was determined by titrating with known sulfuric acid and 4g
emitted the first kind of scientific research for the area. of the reagent dissolved in 100mL deionized water.
Hence it benefited the producer and consumer in providing
awareness how easily the quality of honey can be governed Preparation of reagents to determine conductivity
by testing the color [6].
40mL of 0.1M potassium chloride solution was added to a
beaker and the cell immersed in the solution together with a
2. Materials and Methods thermometer. The electrical conductance (G) of this solution
has been detected in mS after the temperature has been
Instrumentation and chemicals equilibrated to 200C. Conductivity (mS/cm) = [cell constant
(cm-1)]*[conductance from the conductometry (mS)]
Apparatuses and instrumentation used for the study are
plastic bottles, thermometer, conductometry, pH meter,
volumetric flasks, beakers, stirrer, graduated cylinder, Preparation of reagents to determine acidity
temperature compensator immersed in solution. Reagents
The acidity of the sample was analyzed and detected by
and chemicals used for preparation of sample are deionized
titration; i.e. titratable acids such as tartaric acids, acetic
water, Analytical Reagent grade Potassium chloride (KCl)
acids and other organic acids are determined by fixing the pH
dried at 105℃, Analytical Reagent grade 0.1MNaOH, and
at about 8.3 which was done to prevent the hydrolysis
phenolphthalein indicator (1g of phenolphthalein dissolved
problem of lactose which can influence the result of the
in 95% ethanol solution) [6,7]
measurement. Acidity of honey from titration expresses in
Sampling and sample collection mili equivalents per Kg of honey samples and calculated as
The first category of honey samples were obtained from 𝑚𝑒𝑞 𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1𝑀𝑁𝑎𝑂𝐻𝑐𝑜𝑛𝑠𝑢𝑚𝑒𝑑 ∗ 10
𝑎𝑐𝑖𝑑𝑖𝑡𝑦( )=
four different locations (Korcha, Mexi, Gobito and Shako) 𝑘𝑔 𝐾𝑔 𝑜𝑓 ℎ𝑜𝑛𝑒𝑦 𝑠𝑎𝑚𝑝𝑙𝑒
with respect to Tepi town and three replicate samples in each
Where 10 indicates the dilution factor of honey sample
case were collected randomly using plastic bottles during
during analysis; the acidity was further determined from pH
summer season. The second phase of sample was obtained
measurement which accompanied the calibration of pH
from the same area during winter season. The collected
meter at 3, 7and 9.
samples were preserved in ice bag and transported to the
laboratory for investigation.
Food Science and Technology 2(5): 59-63, 2014 61
Table 1. The results obtained from different honey samples for acidity and conductivity
Acidity from pH
Sample Conductivity (mS/cm) Acidity (mili eqKg-1)
measurement
Summer 0.0966±0.0057 Summer 4.17±0.13 Summer 17±2.64
HG
Winter 0.123±0.015 Winter 3.36±0.32 Winter 18.3±0.57
HG- Honey Gbito, HM- Honey Mexi, HS- Honey Shako, HK- Honey Korcha
3. Results and Discussion found to be less than 1. The current work compared with the
literature conducted before; for instance 0.39–0.89 mS/cm
Electrical conductivity (EC) was measured according to for willow honey samples, 0.52–0.63 mS/cm for winter rape
the harmonized methods of the European honey commission and 0.52–0.85 mS/cm for floral honey samples have been
and expressed in mS/cm. EC was measured at 20.0C using reported [10].
microcomputer conductivity meter. All measurements were
performed in triplicate.
Acidity
Conductivity The acidity of honey determined by titration against 0.1M
of NaOH was reported after conversion of the volume of
Conductivity is the indication of ionizable acids and 𝑚𝑒𝑞
base consumed by the formula, 𝑎𝑐𝑖𝑑𝑖𝑡𝑦( ) =
compounds in aqueous solution. The conductivity 𝐾𝑔
𝑚𝐿 𝑜𝑓 𝑏𝑎𝑠𝑒∗10
measurement collected from analysis of 40mL of different , According to the result in summer honey an
𝐾𝑔 𝑜𝑓 ℎ𝑜𝑛𝑒𝑦
honey samples solution at 200C±0.5, from different location average of 17miliequivalent/Kg in Korcha, 28.66
with respect to Tepi; is in the range of 0.09-0.1, 0.15-0.16, miliequivalent/Kg in Mexi, 29 miliequivalent/Kg in Shako
0.1-0.13 and 0.32-0.35mS/cm in case of Korcha, Mexi, and 25miliequivalent in Gobito have been detected. The
Shako and Gobito respectively in summer. In winter season acidity is also further tested with pH meter and the results are
0.11-0.14, 0.17-0.21, 0.08-0.13 and 0.24-0.26mS/cm in all less than 7; i.e.; 3.95 to 4.30. In Korcha sample 4.18, in
Korcha, Mexi, Shako and Gobito have been determined. The Mexi sample 3.96, in Shako sample 3.96 and in Gobito
conductivity value from Gobito is greater than in three cases. sample 4.00. In winter honey 3.36, 4.1, 4.26 and 3.37 and
According to the study conducted the conductivity was further 18-28meq/Kg have been detected.