BY- ASHUTOSH ANAND

CHEMISTRY INVESTIGATORY

PROJECT

2

This project placed here is a result of kind

guidance, careful supervision and timely

assistance rendered by our Honorable chemistry

teacher Mr. Lal Ji Lal

This project wouldn‟t have been completed

without the timely suggestion provided by our

respected teacher who carefully groomed and

nurtured us throughout the academic year.

I would also like to thank my friends whose

efforts helped me to complete the project.

NAME: Ashutosh Anand

CLASS: XII “A” (Science)

CLASS ROLL NO.:06

BOARD ROLL NO.: ………………

3

About the project

Aim of the project

Materials required

Tests performed on various soft drinks

Charring test

Graphical analysis

Conclusion

Bibliography

4

ABOUT THE PROJECT

My friends and I found that “Qualitative

Analysis of Various Soft Drinks” was most

interesting and informative among the list

of projects in the curriculum.

Several tests were done on the various soft

drinks brought in the school laboratory

under the able guidance of our chemistry

teacher.

We did the test for the presence of

Glucose, Sucrose and Ethyl Alcohol.

Charring tests was done to find the amount

of sugar content in the brands.

Values of the drinks are determined using

pH provided.

Thus we are able to compare the various

brands of soft drinks and thereby made

proper graphs to show accurate comparisons.

5

AIM OF THE PROJECT

The qualitative analysis of various soft

drinks for finding various constituents of

the soft drinks.

We find their pH value and compare their

effervescence time.

Tests are done to find out whether there is

a presence of Glucose, Sucrose and Ethyl

Alcohol.

Charring test was performed to compare the

amount of sugar present in various soft

drinks.

6

MATERIALS REQUIRED

Samples of soft drinks

pH paper

Fehling‟s solution

Benedict‟s solution

Dilute hydrochloric acid

Sodium hydroxide

Iodine solution

Test tubes

Test tube holders

China dish

Beaker

Petri dish

7

SODA

Properties Conclusion

Taste Bitter Colour Colourless Effervescence 120 seconds pH colour Light Orange pH Value 3.4

CHEMICAL ANALYSIS

Tests Performed Inference

Sucrose test

Absent

Strong heating No Black Residue

Glucose Test

Absent

Sample + Dil. HCl + NaOH + Benedict's Sol.

No Precipitation

Sample + Fehling’s Sol. No Precipitation Ethyl Alcohol Test

Absent

Sample + Iodine Sol. + NaOH No precipitation Phosphate Test

Absent

Sample+ NH4Mo+ HNO3 No Precipitate

8

THUMS UP Properties Conclusion

Taste Colour Effervescence pH colour pH Value

Bitter Cola Chocolate Brown 90 seconds Pinkish 3.1

CHEMICAL ANALYSIS

Tests Performed Inference

Sucrose test Present Strong heating Black residue

Glucose Test Present Sample + Dil. HCl + NaOH + Benedict's

Sol. Reddish Precipitate

Sample + Fehling’s Sol. Reddish Brown Precipitate

Ethyl Alcohol Test Present Sample + Iodine Sol. + NaOH Yellow Precipitate

Phosphate Test

Present

Sample + NH4Mo+ conc. HNO3 Canary Precipitate

9

FANTA

Properties Conclusion

Taste Orange Colour Orange Effervescence 120 seconds pH colour Brown pH Value 2.5

CHEMICAL ANALYSIS

Tests Performed Inference

Sucrose test Present Strong heating Black residue

Glucose Test Present Sample + Dil. HCl + NaOH +

Benedict's Sol. Reddish Precipitate

Sample + Fehling’s Sol. Reddish Brown Precipitate

Ethyl Alcohol Test Present Sample + Iodine Sol. + NaOH Yellow

Precipitate Phosphate Test Present Sample + NH4Mo+ conc. HNO3 Canary Yellow

Precipitate

10

PEPSI

Properties Conclusion

Taste Bitter Cola Colour Chocolate Brown Effervescence 570 seconds pH colour Brown pH Value 2.5

CHEMICAL ANALYSIS

Tests Performed Inference

Sucrose test Present Strong heating Black residue

Glucose Test Present Sample + Dil. HCl + NaOH +

Benedict's Sol. Reddish Precipitate

Sample + Fehling’s Sol. Reddish Brown Precipitate

Ethyl Alcohol Test Present Sample + Iodine Sol. + NaOH Yellow

Precipitate Phosphate Test Present Sample + NH4Mo + conc. HNO3 Canary Yellow

Precipitate

11

LIMCA

Properties Conclusion

Taste Lemon Colour Creamish White Effervescence 50 seconds pH colour Pinkish pH Value 3.1

CHEMICAL ANALYSIS

Tests Performed Inference

Sucrose test

Present

Strong heating Black residue Glucose Test Present Sample + Dil. HCl + NaOH +

Benedict's Sol. Reddish Precipitate

Sample + Fehling’s Sol. Reddish Brown Precipitate

Ethyl Alcohol Test Present Sample + Iodine Sol. + NaOH Yellow Precipitate

Phosphate Test Present Sample + NH4Mo + conc. HNO3 Canary

Precipitate

12

CHARRING TEST

This is actually heating test to find the

amount of the residue left by various brands of

soft drinks on heating. This ultimately tells

us about the level of sugar present in a sample

of given brands of the soft drink.

In this test, 5 ml, of each sample was taken in

a separate china dish and heated for sufficient

time to dry it an hour. Then the residue left

is studied.

It is observed that the maximum amount of the

residue was left in case of FANTA and in the

case of SODA. The results are put in graphical

form in the subsequent page.

13

COMPARISON OF PH

VALUE OF SOFT DRINKS

Small samples of each soft drinks of different

brands were taken in a test tube and put on the

pH paper. The changes in the colour of pH paper

was observed and compared with the standard pH

scale.

SERIAL

NO.

NAME OF THE

DRINK

COLOUR

CHANGE

PH VALUE

1 COCACOLA PINK 2.5-3

2 THUMPS UP BROWN 3.1

3 SODA ORANGE 3

4 LIMCA PINKISH 4

5 FANTA LIGHT

ORANGE

3.4

6 PEPSI BROWN 2.5

0

1

2

3

4

PH VALUE

THUMPS UP

SODA

LIMCA

FANTA

PEPSI

COCACOLA

14

INTERFERENCE Soft drinks are generally acidic because of

presence of the citric acid and phosphoric

acid.

pH values of the cold drinks of different

brands are different due to the variation in

the amount of acidic contents.

15

CONCLUSION DIS-ADVANTAGES OF COLD DRINKS

1. Soft drinks are little more harmful than

sugar solution. As they contain sugar in large

amount which cause problems in diabetes

patients.

2. Soft drinks can cause weight gain as they

interfere with the body‟s natural ability to

suppress hunger feeling.

3. Soft drinks have ability to dissolve the

calcium so they are also harmful for our bones.

4. Soft drinks contain “phosphoric acid” which

has a pH of 2.8. So they can dissolve a nail in

about 4 days.

5. For transportation of soft drinks syrup the

commercial truck must use the hazardous matter

place cards reserved for highly consive

material.

USES OF COLD DRINKS 1. Cold drinks can be used as toilet cleaners.

2. They can remove rust spots from chrome car

humpers.

3. They clean corrosion from car battery

terminals.

4. Soft drinks are used as an excellent

„detergent‟ to remove grease from clothes.

16

5. They can loose a rusted bolt.

PRECAUTIONS

Some of the precautions which need to be taken

care of are –

1. Concentrated solutions should be handled

with immense care.

2. Hands should be washed thoroughly after

performing each experiment.

3. If possible, one should wear hand gloves to

prevent from any possible damage.

4. If chemicals come into contact with your

skin or eyes, flush immediately with copious

amounts of water.

5. Never leave burners unattended. Turn them

off whenever you leave your workstation.

6. Never point a test tube or any vessel that

you are heating at yourself or your neighbour

17

BIBLIOGRAPHY

Following books and websites were a source for

my project:-

Comprehensive Chemistry Lab Manual- A.P.C. Publication

www.Google.com

www.Wikipedia.com

www.Icbse.com

www.Unoregon.edu