Chemistry Project On Qualitative Analysis Of Various Soft Drinks 16f1

This project placed here, is a result of the kind guidance, careful supervision and timely assistance rendered

to

me

by

our

honorable

chemistry

teacher “Mr. A.K.Sinha”. This

project

would

not

have

been

completed

without the timely suggestion provided by our honorable

teacher

who carefully groomed and

nurtured me throughout the academic year. Special thanks go to my parents and family

for

their

constant



and

a

conductive congenial atmosphere for learning at home. I am grateful to my principal who has encouraged me constantly. All has provided me with all the facilities.

This is to certify that MILIND RAJ DIXIT of class XIIth MATHS “A”, Roll No. for the session of 2015-2016 has effortlessly, successfully completed this project in chemistry on “QUALITATIVE ANALYSIS OF VARIOUS SOFT DRINKS” in the partial fulfillment of the practical examination in the CHEMISTRY-AISSCE under my guidance and the supervision. It is recommended that it may be accepted for the purpose of examination. Head of Department

CHEMISTRY

        

About The Project Aim Of The Project Materials Required Test Performed On Various Soft Drinks Graph Charring Test Soft Drinks And Health Conclusion Bibliography

ABOUT THE PROJECT

My

friends

and

I

have

found

that

the”

Qualitative Analysis of various soft drinks” the most interesting and informative amount the list of projects in curriculum. Several tests were done on various soft drinks brought in the school laboratory under the instructive guidance of our chemistry teacher ‘Mr. A.k.Sinha”. We did the test for the presence of glucose, sucrose & ethyl alcohol. Charring tests were done to find time, amount of sugar content in the brands. The pH values of the drinks were found using pH scale provided. Thus, we were able to compare the various brands of soft drinks and thereby make graph to show accurate comparisons.

AIM OF THE PROJECT

The “Qualitative analysis of Various Brands Of Soft Drinks” aims at finding the various contents of the soft drinks. We find their pH values and compare their effervescence time. Tests are done to detect the presence of Glucose, Sucrose and Ethyl Alcohol. Charring tests are performed to compare the amount of sugar present in various soft drinks.

MATERIALS REQUIRED             

Sample of Cold Drinks pH papers Stop Watch Fehling’s Solution I & II Benedict’s Solution Dilute Hydrochloric acid Sodium Hydroxide Iodine solution Test Tubes Test Tube Holder China dishes Beakers Petri dishes

TASTE

:

ORANGE

COLOR

:

ORANGE

PH Value

:

2.5

Effervescence

:

12 Sec

CHEMICAL ANALYSYS  SUCROSE TEST PRESENT

:

Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt  GLUCOSE TEST

:

PRESENT

Sample + Fehling’s sol. I & II red ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH Brown ppt.

PRESENT

TASTE

:

BITTER

COLOR

:

COLORLESS

PH Value

:

3.4

Effervescence

:

1200 Sec

CHEMICAL ANALYSYS  SUCROSE TEST

:

ABSENT

Sample +dil HCL+ NAOH+ Benedict’s sol. no ppt  GLUCOSE TEST

:

ABSENT

Sample + Fehling’s sol. I & II no ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH no ppt.

ABSENT

TASTE

:

LIGHT

COLOR

:

BLACKISH BROWN

PH Value

:

3.1

Effervescence

:

570 Sec

CHEMICAL ANALYSYS  SUCROSE TEST PRESENT

:

Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt  GLUCOSE TEST

:

PRESENT

Sample + Fehling’s sol. I & II red ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

:

LEMON

COLOR

:

CREAMISH WHITE

PH Value

:

3.1

Effervescence

:

5 Sec

CHEMICAL ANALYSYS  SUCROSE TEST PRESENT

:

Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt  GLUCOSE TEST

:

PRESENT

Sample + Fehling’s sol. I & II red ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

:

ORANGE

COLOR

:

ORANGE

PH Value

:

2.5

Effervescence

:

12 Sec

CHEMICAL ANALYSYS  SUCROSE TEST PRESENT

:

Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt  GLUCOSE TEST

:

PRESENT

Sample + Fehling’s sol. I & II red ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

:

BITTER

COLOR

:

CHOCOLATE BROWN

PH Value

:

2.5

Effervescence

:

90 Sec

CHEMICAL ANALYSYS  SUCROSE TEST PRESENT

:

Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt  GLUCOSE TEST

:

PRESENT

Sample + Fehling’s sol. I & II red ppt.  ETHYL ALCOHOL TEST

:

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

  THE RESIDUE LEFT IN ALL BRANDS IS PUT INTO A PIE CHART

pH VALUE

LIMCA SODA PEPSI GOLD SPOT THUMS-UP MIRINDA

GRAPH OF pH VALUES GRAPH OF pH values

4

3.8 3.5

3.5

3.4

3.1 3 2.5

2.5

2.5

2 1.5 1 0.5 0

THUMS-UP

MIRINDA

LIMCA

PEPSI

pH VALUE

SODA

GOLD SPOT

This is actually a heating test to find the amount of residue left in various soft

drinks

after

heating.

This

ultimately tells us about the level of sugar present in various soft drinks. In the test of the sample (5 ml) of each soft drink is taken in separate china dishes and heated for sufficient time to dry it out. Then the residue left is studied. It was observed that the maximum amount of residue was left in the

case of Gold Spot while minimum in Soda.

Soft drinks provide large amounts of sugars (mostly high fructose corn syrup) to many

individuals’ diet. The calories of soft drinks

are likely to contribute to health problems, particularly overweight and obesity. Those conditions have become far more prevalent during

the

period

in

which

soft

drink

consumption has soared. Several scientific studies

have

provided

experimental

evidences that soft drinks are directly related to the weight gain. The weight gain, in term

is a prime risk factor for type 2 diabetes,

which for the first time, is becoming a problem for teens as well as adults. people

get

older,

excess

weight

As

also

contribute to heart attacks, strokes and cancer.

Frequent consumption of soft drinks may

also

increase

the

risk

of

osteoporosis

especially in people who drink soft drinks

instead of calcium rich milk. Dental experts urge the people to drink less soda pap,

especially between meals, to prevent tooth decay (due to sugars) and dental erosion (due to acids).

Frequent consumers of soft drinks may also

be at a higher risk of kidney stones and a

slightly higher risk of heart disease. More research is needed in both of these areas.

Researches around the world has thus

established beyond doubts that soft drinks consumption is injurious to health.

CONCLUSION In the end I would like to mention about the important results in this interesting and exciting project. Most of the brands of the soft drinks are chemically very similar except the soda water which is actually carbonated water and cannot be considered as soft drink. All the brands have glucose, sucrose and ethyl alcohol except soda. The difference lies only in the color, name of the brands and its flavor. This is the reason why everyone’s favorite brand keeps on changing and to satisfy the public, companies keep changing the colors and the flavors.

 Comprehensive Chemistry by N.K.Verma.

Dr.

 Pradeep’s New Course Chemistry By S.C.Kheterpal.  ABC of Chemistry.  Lab Manual Chemistry By Book Depot.

In Arya