CHEMISTRY PROJECT

TOPIC:DETERMInaTIOn Of THECOnTEnTS Of COlD DRInkS

SUBMITTED TO: SUBMITTED BY: Mr.SURINDER KUMAR ADITYA SHARMAPGT CHEMI STRY

CERTIfICaTEThis is to certify that ADITYA SHARMA, student of CLASS 12th, K. V. NO:4, JALANDHAR CANTT has completed the project titled “DETERMINATION OF THE CONTENT OF COLD DRINKS” under my guidance and completed it to my satisfaction.

Mr.Surinder KumarPGT Chemistry

aCknOWlEDGEMEnT

It gives me a great pleasure to express my gratitude towards our chemistry teacher Mr. SURINDER KUMAR for his guidance, support and encouragement throughout the duration of the project. Without his motivation & help, the successful completion of this project would not have been possible. I would also like to express my gratitude to the lab assistant Mr. GHANSHYAM for his support .

PURPOSE

In re ce nt days, so ft drink brands we re put into vario us que stio ns re g arding the ir purity. Newsflashe d that the y co ntain harmful pe sticide , which aro use many inte re st in kno wing its co nte nts be cause I have be e n drinking them fo r ye ars. I wante d to co nfirm that whe the r the charg e impo se d o n the se brands are true o r no t.

Ano the r fact which inspire d me to do this pro je ct is That I am in to uch with qualitative analysis who se kno wle dg e with o the r facto rs he lpe d me to do so .

INDEXSL.NO CONTENT

I InTRODuCTIOn

II THEORY

III aPPaRaTuS

IV CHEMICalS REquIRED

V DETECTIOn Of PH

VI TEST fOR CaRbOn DIOxIDE

VII TEST fOR GluCOSE

VIII TEST fOR PHOSPHaTE

IX TEST fOR alCOHOl

X TEST fOR SuCROSE

XI RESulT

XII COnCluSIOn

XIII bIblIOGRaPHY

INTRODUCTION

The e ra o f co ld drinks be g an in 1 952 but the industrializatio n in India marke d its be g inning with launching o f Limca and Go ldspo t by parle y g ro up o f co mpanie s. Since , the be g inning o f co ld drinks was highly pro fitable and luring , many multinatio nal co mpanie s launche d the ir brands in India like Pe psi and Co ke .

No w days, it is o bse rve d in g e ne ral that majo rity o f pe o ple viewe d Sprite , Miranda , and Limca to g ive fe e ling o f lightne ss, while Pe psi and Thumps Up to activate pulse and brain.

THEORYCold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions etc. These soft drinks give feeling of warmth, lightness and have a tangy taste which is liked by everyone. Carbon dioxide is responsible for theformation of froth on shaking the bottle.

The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste.Carbohydrates are the naturally occurring organic compounds and are major source of energy to our body. General formula of carbohydrates isCX (H2O)Y.

On the basis of their molecule size carbohydrates are classified as:-Monosaccharide, Disaccharides and Polysaccharides. Glucose is a monosaccharide with formula C6H12O6 .It occurs in Free State in the ripen grapes in bones and also in many sweet fruits. It is also present in human blood to the extent of about 0.1%. Sucrose is one of the most useful disaccharides in our daily life. It is widely distributed in nature in juices, seeds and also in flowers of many plant. The molecular formula of sucrose is C12H22O11. It is produced by a mixture of glucose and fructose. It is non-reducingin nature whereas glucose is reducing. Cold drinks are a bit acidic in nature and their acidity can be measured by finding their pHvalue. The pH values also depend upon the acidic contents such as citric acid and phosphoric acid.

APPARATUS•Te st Tube•Te st Tube Ho lde r•Te st Tube Stand•Sto p Watch•Beake r

•Burne r•pH Pape r•Tripo d Stand•China Dish•Wire Gaug e

ChemICAlS ReqUIReD•Io dine So lutio n•Po tassium Io dine•So dium Hydro xide •Fehling ’ s A & B So lutio n•Lime Wate r•Co nce ntrate d HNO3•Bene dict So lutio n•Ammo nium Mo lybdate

DeTeCTION OF PhEXPERIMENTSmall samples of cold drinks of different brands were taken in a test tube and put on the pH paper. The change in the color of pH paper was noticed and was compared with the standard pH scale.

OBSeRVATIONSL.NO NAME OF THE

DRINKCOLOURCHANGE

pH VALUE

1 COCA COLA PINK 2.5-3

2 SPRITE RED 3

3 LIMCA PINKISH 4

4 FANTA ORANGE 3-4

INFERENCESoft drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drink of different brands are different due to the variation in amount of acidic contents.

TEST FOR CARBON DIOXIDE

EXPERIMENTAs soon as the bottles were opened, one by one the sample was passed through lime water. The lime water turned milky.

OBSERVATON

SL.NO NAME OF THEDRINK

TIME TAKEN(SEC.)

CONCLUSION

1 COCA COLA

26.5 CO2 PRESENT

2 SPRITE 21 CO2 PRESENT

3 LIMCA 35 CO2 PRESENT

4 FANTA 36 CO2 PRESENT

INFERENCEAll the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible for its tangy taste.

CHEMICAL REACTION INVOLVED

Ca(OH) 2(s) + CO2 (g) CaCO 3 (s) + H2O(s)

TEST FOR GLUCOSEEXPERIMENT

Gluco se is a re ducing sug ar acid. Its pre se nce is de te cte d by t BENEDICTS’S REAGENT TEST:-Small sample s o f co ld drinks o f diffe re nt brands we re taken in a te st tube and a few dro ps o f Bene dict’ s re ag e nt we re adde d. The te st tube was he ate d fo r few se co nds. Fo rmatio n o f re ddish co lo r co nfirme d the pre se nce o f g luco se in co ld drinks.

OBSERVATION

SL.NO NAME OF THEDRINK

OBSERVATOIN

CONCLUSION

1 COCA COLA REDDISH COLOUR ppt

GLUCOSE

PRESENT

2 SPRITE REDDISH COLOUR ppt

GLUCOSE

PRESENT

3 LIMCA REDDISH COLOUR ppt

GLUCOSE

PRESENT

4 FANTA REDDISH COLOUR ppt

GLUCOSE

PRESENT

INFERENCEAll the sample s g ave po sitive te st fo r g luco se with Bene dict’ s re ag e nt .He nce all the drinks co ntain g luco se .

TEST FOR PHOSPHATEEXPERIMENT

Small sample s o f e ach brand o f co ld drinks we re take n in se parate te st tube s and Ammo nium Mo lybdate fo llo we d by co nce ntrate d Nitric Acid (HNO3)was adde d to it. The so lutio n was he ate d. Appe arance o f canary-ye llo w pre cipitate co nfirme d the pre se nce o f pho sphate io ns in co ld drinks.

OBSERVATONSL.NO NAME OF THE

DRINKOBSERVATOIN CONCLUSION

1 COCA COLA CANARY-YELLOW ppt

PHOSPHATE PRESENT

2 SPRITE CANARY-YELLOW ppt

PHOSPHATE PRESENT

3 LIMCA CANARY-YELLOW ppt

PHOSPHATE PRESENT

4 FANTA CANARY-YELLOW ppt

PHOSPHATE PRESENT

INFERENCEAll the so ft drinks sample s g ave po sitive te st fo r pho sphate io ns. Hence all the co ld drinks co ntain pho sphate .

CHEMICAL REACTION INVOLVED

NaHPO4 + 12(NH4)2MoO4 + 21HNO3 + 3H+

(NH4)3PO 4.1 2Mo O 3

+ 21 HN4NO 3 + 1 2H2O

TEST FOR ALCOHOLEXPERIMENT

Small sample s o f e ach brand o f co ld drinks we re taken in se parate te st tube s and Io dine fo llo we d by Po tassium Io dide and So dium Hydro xide (NaOH) so lutio n was adde d to e ach te st tube . Then the te st tube s we re he ate d in ho t wate r bath fo r 30 minute s. Appe arance o f ye llo w co lo re d pre cipitate co nfirme d the pre se nce o f alco ho l in co ld drinks.

OBSERVATON

INFERENCEAll the co ld drinks sample s g ave po sitive te st fo r alco ho l. Hence all the co ld drinks co ntain g luco se .

CHEMICAL REACTION INVOLVEDCHI3 + HCOONa + 5NaI + 5H2O

SL.NO NAME OF THEDRINK

OBSERVATOIN CONCLUSION

1 COCA COLA YELLOW ppt ALCOHOL PRESENT

2 SPRITE YELLOW ppt ALCOHOL PRESENT

3 LIMCA YELLOW ppt ALCOHOL PRESENT

4 FANTA YELLOW ppt ALCOHOL PRESENT

CH3CH2OH + 4I2 + 6 NaOH

TEST FOR SUCROSEEXPERIMENT5 se parate ml sample s o f e ach brand o f co ld drinks we re taken in china dishe s and we re he ate d ve ry stro ng ly until chang e s o ccur. Black co lo re d re sidue le ft co nfirme d the pre se nce o f sucro se in co ld drinks.

OBSERVATON

INFERENCE

All the brands o f co ld drinks co ntain sucro se . But amo unt o f sucro se varie s in e ach brand o f drink. Fanta co ntains highe st amo unt o f sucro se .

SL.NO NAME OF THEDRINK

OBSERVATOIN CONCLUSION

1 COCA COLA BLACK RESIDUE ppt

SUCROSE PRESENT

2 SPRITE BLACK RESIDUE ppt

SUCROSE PRESENT

3 LIMCA BLACK RESIDUE ppt

SUCROSE PRESENT

4 FANTA BLACK RESIDUE ppt

SUCROSE PRESENT

RESULT

Afte r co nducting se ve ral te sts, it was co nclude d that the diffe re nt brands o fco ld drinks name ly:1 . Co ca Co la2 . Sprite3 . Limca4. FantaAll co ntains g luco se , alco ho l, sucro se , pho sphate and carbo n dio xide . All co ld drinks are acidic in nature . On co mparing the pH value o f diffe re nt brands Co ca Co la is the mo st acidic and Limca is le ast acidic o f all the fo ur brands take n.

Amo ng the fo ur sample s o f co ld drinks take n, Sprite has the maximum amo unt o f disso lve d carbo n dio xide and Fanta has the minimum amo unt o f disso lve d carbo n dio xide .

CONCLUSIONDIS-ADVANTAGES OF COLD DRINKS1 . So ft drinks are little mo re harmful than sugar

so lutio n. As the y co ntain sugar in larg e amo unt which cause pro blems in diabe te s patie nts.2 . So ft drinks can cause we ight g ain as the y inte rfe re with the bo dy’ s natural ability to suppre ss hung e r fe e ling .3 . So ft drinks have ability to disso lve the calcium so the y are also harmful fo r o ur bo ne s.4. So ft drinks co ntain “ pho spho ric acid” which has a pH o f 2 . 8 . So the y can disso lve a nail in abo ut 4 days.

USES OF COLD DRINKS

1 . Co ld drinks can be use d as to ile t cle ane rs.2 . The y can remo ve rust spo ts fro m chro me car humpe rs.3 . The y cle an co rro sio n fro m car batte ry te rminals.4. So ft drinks are use d as an e xce lle nt ‘ de te rg e nt’ to remo ve g re ase fro m clo the s.5 . The y can lo o se a ruste d bo lt.

BIBLIOGRAPHY LABORATORY MANUAL OF CHEMISTRY

ENCARTA ENCYCLOPEDIA 2009

www.wikipedia.com

www.chemistry.org