ACKNOWLEDGEMENT

I would like to convey my heartfelt thanks to MA’AM

SABHAT SIDDIQUI my chemistry teacher for her
valuable guidance and suggestions for successful
completion of the project.

I also place my sincere thanks to my parents whose

affection, inspiration and encouragement provided
me the opportunity and great support to complete the
project.
 CERTIFICATE
This is to certify that the chemistry project
“Qualitative analysis for sugar in selected cold drinks”
has been successfully completed by Mahima Habil of
class XII-E(Biology) as per the requirement of
CENTRAL BOARD of SECONDARY EDUCATION for the
academic year 2018-2019.

This project has been completed under my guidance

and supervision and is hereby applicable for
submission.

Teacher’s Signature Principal’s Signature

 INDEX
INTRODUCTION

 PRACTICAL

CONLUSION

BIBLIOGRAPHY
 INTRODUCTION
Carbohydrates are polyhydroxy aldehydes and
ketones or substances that hydrolyse to yield
polyhydroxy aldehydes and ketones.
Carbohydrates are naturally occurring organic
compound and are the major source of energy
to our body. On the basis of their molecular size
carbohydrates are classified as :-

 Monosaccharide

 Disaccherides

 Polysaccharides

The commonly occurring monosaccharide includes

glucose, fructose, galactose , ribose etc.

The two monosaccharide combine together to form

disaccharides which includes sucrose, lactose and
maltose. Polysaccharides include starch and cellulose.
Glucose is a monosaccharide with formula C6H12O6.

It occurs in Free State in the ripen grapes in the bones

and also in many sweet fruits. It is also present in
human blood to extend 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 plants.

The main source of sucrose is sugar cane juice 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.
PRACTICAL
 OBJECTIVE:-
To access the sugar content of selected drinks
qualitatively based on simple sugar tests.

HYPOTHESIS:-

Soft drinks can be differential based on Fehling and

Benedicts tests.

MATERIAL REQUIRED

1. Test Tubes

2. Test Tubes Holder

3. Beaker

4. Solution A, B, C, D

REAGENTS REQUIRED

1. Fehling’s reagent

2. Benedict’s reagent
S.NO. TEST OBJECTIVE INFERENCE

1. FEHLING’S No change Absence of

TEST add in colour. sugars.
2ml of
Fehling’s A
solution
taken in a
test tube. It
is then
boiled for
10 minutes.

2. Repeat step A red Presence of

1 with precipitate reducing
solution B. is formed. sugar.

3. Repeat step A red Presence of

1 with precipitate reducing
solution C. is formed. sugar.

4. Repeat step No change Absence of

1 with in colour. sugars.
solution D
5. BENEDICT’S No change Absence of
TEST – To in colour. sugar.
4ml of
Benedict’s
solution,
add 1ml of
test solution
A and shake
each test
tube. Place
the test tube
in a boiling
water bath
and heat for
3min.
Remove the
tubes from
the heat and
allow them
to cool.

6. Repeat step Formation Presence of

5 with of greenish reducing
solution B. yellow sugars.
precipitate.

7. Repeat step Formation Presence of

5 with of red reducing
solution C. precipitate. sugars
8. Repeat step No change Absence of
5 with in colour. sugars.
solution D.
 CONCLUSIONS
1. Drinks A and D do not contain reducing sugars.

2. Drinks B and C contain reducing sugars.

3. Drink C contains more sugar than B as evident

from Benedict’s Test.

4. Benedict’s Test is more sensitive than Fehling’s

Test.

5. Normal consumption of drink C and excessive

consumption of drink B is not advised for
diabetics.
 BIBLIOGRAPHY
The matter of the project has been taken from-
-Internet (Google, Wikipedia, Google images).
–Some chemistry refreshers.

THANK YOU

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