Scribd
Upload
52 views23 pages

Chemistry Investigatory Project: Name: Mengulhounuo Keretsu Class: 12 (Science) School: Maple Tree School

Mengulhounuo Keretsu, a class 12 student, conducted a chemistry investigatory project on determining the contents of different cold drinks in the market. Tests were performed to identify glucose, alcohol, sucrose, carbon dioxide, and phosphate in Coca Cola, Sprite, Limca, and Fanta. Results showed all drinks contained these substances, with variations in amounts between brands. For example, Sprite had the most carbon dioxide while Fanta had the least. The project concluded by discussing the disadvantages and uses of cold drinks.

Uploaded by

mengulhounuo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
52 views23 pages

Chemistry Investigatory Project: Name: Mengulhounuo Keretsu Class: 12 (Science) School: Maple Tree School

Mengulhounuo Keretsu, a class 12 student, conducted a chemistry investigatory project on determining the contents of different cold drinks in the market. Tests were performed to identify glucose, alcohol, sucrose, carbon dioxide, and phosphate in Coca Cola, Sprite, Limca, and Fanta. Results showed all drinks contained these substances, with variations in amounts between brands. For example, Sprite had the most carbon dioxide while Fanta had the least. The project concluded by discussing the disadvantages and uses of cold drinks.

Uploaded by

mengulhounuo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 23

CHEMISTRY INVESTIGATORY

PROJECT

NAME : MENGULHOUNUO KERETSU

CLASS : 12 (SCIENCE)

SCHOOL : MAPLE TREE SCHOOL


CERTIFICATE
This is to certify that Ms. Mengulhounuo
Keretsu of Class 12 (Science) of The Maple
Tree School , Dimapur has successfully
completed her report on the topic
‘Determination of the contents in cold
drinks available in the market’ as per the
syllabus and requirements of (AISSCE) All
India Senior School Certificate Examination
for the academic session 2020-21.

Signature of Principal :

Signature of External Examiner :

Signature of Teacher :
ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my Chemistry teacher Ma’am
Abida Begum Choudhury for giving me an
opportunity to write a report on this topic,
through which I got to have a better
understanding on this topic.

I would also like to extend my gratitude to


my grandma for helping me and assisting
me by providing me with the materials
required for this project.

Lastly, I would like to thank Google for


providing me with information on this
project.
CONTENTS
1. Introduction
2. Aim
3. Theory
4. Apparatus
5. Chemicals required
6. Detection of pH
7. Test for Carbon Dioxide
8. Test for Glucose
9. Test for Phosphate
10. Test for Alcohol
11. Test for Sucrose
12. Result
13. Conclusion
13. Bibliography
INTRODUCTION
The era of cold drinks began in 1952 but the
industrialisation in India marked its
beginnings with launching of Limca and
Goldspot by Parley Groups of Companies.
Since the beginning of cold drinks was
highly profitable and luring, many
multinational companies launched their
brands in India like Pepsi and Coke.

Nowadays, it is observed in general that


majority of people viewed Sprite, Miranda
and Limca to give feeling of lightness while
Pepsi and Thumbs Up to activate pulse and
brain.
AIM

Comparative study and


qualitative analysis of different
brands of cold drinks available in
the market.
THEORY
Cold drinks of different brands are
composed of alcohol, carbohydrates,
carbon dioxide, phosphate, ions etc. These
soft drinks give feeling of warmth,
lightness and tangy taste which is liked by
everyone. Carbon dioxide is responsible
for the formation 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 is Cx(H2O)y.
On the basis of their molecule size,
carbohydrates are classified as :

Monosaccharide, Disaccharide and


Polysaccharide.

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 the
human blood to the extent of 0.1%.

Sucrose is one of the most use of


disaccharides in our daily life. It is widely
distributed in juices, seeds and flowers of
plants. The main source of sucrose is sugar
cane which contains 15-20% sucrose and
sugar beet which has about 10-17%
sucrose. The molecular formula of sucrose
is C12H22O11. It is produced by a mixture
of glucose and fructose. It is non-reducing
in nature whereas glucose is reducing.

Cold drinks are a bit acidic in nature and


their acidity can be measured by finding
their pH value. Their pH values also
depend upon the acidic contents such as
citric acid and phosphoric acid.
APPARATUS

1. Test tube
2. Test tube holder
3. Test tube stand
4. Stop watch
5. Beaker
6. Burner
7. pH paper
8. Tripod stand
9. China dish
10. Wire gauge
11. Water bath
CHEMICALS REQUIRED

1. Iodine solution
2. Potassium solution
3. Fehling’s A and B solution
4. Concentrated HNO3
5. Benedict solution
DETECTION OF pH

Experiment :
Small samples of cold drinks of different
brands were taken in a test tube. The
change in colour of pH was noticed and
was compared with the standard pH scale.

Observation :

Inference :
Cold drinks are generally acidic because of
the presence of citric acid and phosphoric
acid. pH values of cold drinks of different
brands are different due to the variation
in amount of acidic contents.
TEST FOR CARBON DIOXIDE

Experiment :
As soon as the bottles were opened, one
by one, the samples passed through like
water. The lime water turned milky.

Observation :

Inference :
All the cold drinks contains dissolved
carbon dioxide in water. The CO2
dissolved in water to form carbonic acid,
which is responsible for its tangy taste.
Ca(OH)2 (s) + CO2 (g) -> CaCO3 (s) + H2O (s)
TEST FOR GLUCOSE

1. Benedict’s Reagent Test


Experiment :
Small samples of cold drinks of different brands
were taken in a test tube and a few drops of the
Benedict’s reagent was added. The test tubes
were heated for few seconds. Formation of
reddish colour confirmed the presence of glucose
in cold drinks.

Observation :

Inference :
All the samples gave positive test for glucose with
Benedict reagent. Hence, all the drinks contains
glucose.
2. Fehling’s Solution Test
Experiment :
Small samples of cold drinks of different brands
were taken in a test tube and a few drops of
Fehling’s A and B solution was added in equal
amount. The test tube was heated in a water
bath for 10 minutes. Appearance of brown ppt
confirmed the presence of glucose in cold
drinks.

Observation :

Inference :
All the samples gave positive test for
glucose with Fehling’s solution. Hence, all
the cold drinks contain glucose.
TEST FOR ALCOHOL

Experiment :
Small samples of each brand of cold drinks
were taken in separate test tubes and
Iodine followed by Potassium Iodide and
Sodium Hydroxide solution were added to
each test tube. Then the test tubes were
heated in hot water baths for 30 minutes.
Appearance of yellow colour precipitate
confirmed the presence of alcohol in cold
drinks.

Observation :
Inference :
All the cold drinks gave positive test for
alcohol. Hence, all the cold drinks contains
glucose.

Chemical reactions involved :


CH3CH2OH + 4I2 + 6NaOH -> CHI3 + HCOONa + 5NaI + 5H2O
TEST FOR SUCROSE

Experiment :
5ml samples of each brand of cold drinks
were taken in separate China dishes and
were heated very strongly until changes
occur. Black coloured residue left confirmed
the presence of sucrose in cold drinks.

Observation :
Inference :
All the brands of cold drinks contains
sucrose, but amount of sucrose varies in
each brand of drink. Fanta contains highest
amount of sucrose.

RESULT
After conducting several tests, it was
concluded that the different brands of cola
drinks namely :
1. Coca Cola
2. Sprite
3. Limca
4. Fanta
All contains glucose, alcohol, sucrose,
phosphate and carbon dioxide. All cold drinks
are acidic in nature. On comparing the pH
value of different brands, Coca Cola is the
most acidic and Limca is the least acidic of the
four brands taken.

Carbon dioxide :
Among the four samples of cold drinks taken,
Sprite has the maximum amount of dissolved
carbon dioxide and Fanta has the minimum
amount of dissolved carbon dioxide.

CONCLUSION
DISADVANTAGES OF COLD DRINKS

1. Soft drinks are little more harmful than


sugar solution. As they contain sugar in large
amount which can cause “diabetes”. 
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. 
6. Soft drinks have also ability to remove
blood so they are very harmful to our body.

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. 
5. They can lose a rusted bolt.
BIBLIOGRAPHY

For completing the project, I took help


from :
1. Google
2. NCERT book
3. Wikipedia

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy