Analysis of Cold drinks:

DETECTION OF pH
1-2 drops of the sample of cold drink of each brand was taken and put on the pH paper. The change
in the color of pH paper was noticed and was compared with the standard pH scale.

INFERENCE
Soft 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

EXPERIMENT

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

INFERENCE
All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO 2) dissolves in
water to form carbonic acid, which is responsible for its tangy taste.

Chemical Reaction:

Ca(OH)2 (s) + CO2 (g)→CaCO3 (s) + H2O (s)

TEST FOR GLUCOSE

Glucose is a reducing sugar acid. Its presence is detected by the following test:-

1. BENIDICTS’S SOLUTION TEST:-

A small sample of cold drink of different brands was taken in a test tube and a few drops of
Benedict’s reagent were added. The test tube was heated for few seconds. Formation of reddish
color confirms

the presence of glucose in cold drinks.

INFERENCE
All the samples gave positive test for glucose with Benedict’s reagent. Hence all the drinks contain
glucose.

2. FEHLING’S SOLUTION TEST

A small sample of cold drink of different brands was taken in a test tube and a few drops of Fehling’s
A solution and Fehling’s B solution was added in equal amount. The test tube was heated in a water
bath for 10 minutes. Appearance of brown precipitate confirms the presence of glucose in cold
drinks.

INFERENCE
All the samples give positive test for glucose with Fehling’s solutions (A&B).Hence all the cold drinks
contain glucose.
TEST FOR PHOSPHATE
Sample of each brand of cold drink was taken in a separate test tube and ammonium molybdate
followed by concentrated nitric acid (HNO3) was added to it, the solution was taken heated and the
color of the precipitate confirms the presence of phosphate ions.

INFERENCE
All the soft drinks contain phosphate ions which are detected by the presence of phosphate when
canary yellow obtained.

CHEMICAL REACTION INVOLVED

NaHPO4 + 12 (NH4)2MoO4 + 21HNO3 +3H+→ (NH4)3PO4.12MoO3 +21HN4NO3 +12H2O

TEST FOR ALCOHOL

Samples of each brand of cold drinks are taken in sample test tube and iodine followed by potassium
iodide and sodium hydroxide (NaOH) solution is added to each test tube. Then the test tube are

heated in hot water bath for 30 minutes yellow colored precipitate confirmed the presence of
alcohol in cold drinks

INFERENCE
All the Brands of Cold Drinks Contain Alcohol.

CHEMICAL REACTION INVOLVED

CH3CH2OH +4I2+ 6NaOH→CHI3 + HCOONa +5NaI +5H2O

TEST FOR SUCROSE

5 ml samples of each brand of cold drinks was taken in a china dish and heated very strongly until
changes occur. Black colored residue left confirms the presence of sucrose in cold drinks.

INFERENCE
All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink.
Fanta contained highest amount of sucrose

Analysis of Coca:
Determination of moisture:

Weigh accurately about 5 gms of sample in a tared aluminium dish. (About 7.5 cm in dia and 2.5 cm
deep). Dry in an air oven at 100 ±20C for 5 to 6 hours. Cool in a desiccator and weigh. Dry again for
30 minutes, cool in a dessicator and weigh. Repeat the process of heating and cooling in a dessicator
until the difference in two successive weighings is less than 1 mg. Record the lowest weight. Carry
out the determination in duplicate.

Calculations
 W 1–W 2
Moisture(%)(by weight)= ×100
W1 – W
Where,

W = Weight in gms, of Aluminium dish.

W1 = Weight in gms, of Aluminium dish + sample before drying.

W2 = Weight in gms, of Aluminium dish + dried sample.

Determination of total ash:

Weigh accurately about 5 gms of sample in a tared silica / platinum dish Char the material carefully
on a burner and transfer the dish to a muffle furnace and ash at a temperature of 550 ±10 0C until the
ash is free of Carbon. Heat the dish again at 550 ± 10 0C for 30 minutes Cool in a desiccator and
weigh. Repeat this process of heating for 30 minutes, cooling in a dessicator and weighing until the
difference between two successive weighing’s is less than 1 mg. Record the lowest weight.

(W 2 – W )× 100× 100
Total ash(% on dry weight)=
(W 1 – W )×(100 – M )

W1 = Weight in gms of Silica dish. + sample

W2 = Weight in gms of Silica dish + ash

W = Weight in gms of empty Silica dish.

M = Moisture % of the sample.

Determination of Coca Butter

Apparatus

(1) Soxhlet apparatus – with 250 ml flat bottomed flask

(2) Reagents (1) Petroleum ether – redistilled below 60 0C

Procedure

Weigh accurately 10 – 20 gm of the material and transfer it to the fat extraction thimble. Dry in an
oven at 1000C for 1 hour. Extract the fat with Petroleum ether. Continue extraction till 300 ml of
petroleum ether have been circulated. Recover excess solvent and evaporate the last traces on a
steam bath. Dry the fat in an air oven till the difference in two successive weighings is less than 1 mg.

Calculation:

Wt of extracted fat × 100× 100

Coca butter (%) on moisture free basis=
Wt of sample(100 – Moisture)

Determination of Total Protein

Apparatus

(1) A recommended distillation assembly is shown below - The assembly consists of a round bottom
flask A of 1000 ml capacity fitted with a rubber stopper through which passes one end of the
connecting bulb tube B. the other end of the bulb B is connected to the condenser C which is
attached, by means of a rubber tube, to a dip tube D which dips into a known quantity of standard
sulphuric acid contained in a beaker E of 250 ml capacity.

(2) Kjeldahl flask – 500 ml capacity

Reagents

(1) Anhydrous Sodium sulphate

(2) Copper Sulphate

(3) Concentrated Sulphuric Acid- sp gr 1.84

(4) Sodium Hydroxide Solution- Dissolve about 225 g of sodium hydroxide in 500 ml of water

(5) Standard Sulphuric Acid - 0.1 N

(6) Methyl red indicator solution- Dissolve one g of methyl red in 200 ml of Rectified spirit (95
percent v/v)

(7) Standard sodium hydroxide solution -0.1N

*Boric acid can also be used instead of sulphuric acid.

Procedure

1. Transfer carefully about one to two grams of the sample accurately weighed, to the Kjeldhal flask,
taking precaution to see that particles of the material do not stick to the neck of the flask.

2. Add about 10 g of anhydrous sodium sulphate, 0.2 to 0.3 g of copper sulphate and 20 ml of
concentrated sulphuric acid.

3. Place the flask in an inclined position. Heat below the boiling point of the acid until frothing
ceases. Increase heat until the acid boils vigorously and digests for 30 minutes after the mixture
becomes clear and pale green in colour. Cool the flask.
4. Transfer quantitatively to the round-bottomed flask with water the total quantity of water used
being about 200 ml. Add a few pieces of pumice stones to avoid bumping. Add about 50 ml of
Sodium hydroxide solution (which is sufficient to make the solution alkaline) carefully through the
side of the flask so that it does not mix with the acid solution but forms a separate layer below the
acid layer.

5. Assemble the apparatus as shown above taking care that the dip tube extends below the surface
of the standard sulphuric acid solution contained in the beaker.

6. Mix the contents of the flask by shaking and distill until all the ammonia has passed over into the
standard sulphuric acid. Missing from the document

7. Shut off the burner and immediately detach the flask from the condenser. Rinse the condenser
thoroughly with water into the beaker. Wash the dip tube carefully so that all traces of the
condensate are transferred to the beaker.

8. When all the washings have been drained into the beaker, add two or three drops of methyl red
indicator solution and titrate with the standard sodium hydroxide solution. Carry out a blank
determination using all reagents in the same quantities but without the sample to be tested.

8.75 x (B−A) x N
Total Protein (N x 6.25), % by mass=
M
B = volume in ml of the standard sodium hydroxide solution used to neutralize the acid in the blank
determination

A = volume in ml of the standard sodium hydroxide solution used to neutralize the excess of the acid
in the test with the material

N = Normality of the standard sodium hydroxide solution

M = mass in g of the material taken for the test