CHEMISTRY PROJECT SOFT DRINK ANALYSIS BY:- PARTHIBAN.S XIL-CChettinact Vityashran of Secondary Edi ic ‘ ‘Socal ean eset, Ney Dany : NAFIDE CERTIFICATE Certified to be the Bonafide Record of Project work done by of class Xil in the Chemistry Laboratory of CHETTINAD VIDYASHRAM, CHENNAI, during the year 20. - 20 Dated: Teacher — in - charge: ‘ Register No. i Submitted for All India Senior Secondary Practical Examination in : held on at Chettinad Vidyashram, Chennai ~ 600 028. : Principal Internal Examiner External ExaminerACKNOWLEDGEMENT My sincere thanks to Meena aunty, Principal, Vice Principal for their encouragement to work on this project, which helped us to enhance our knowledge in the topic chosen. I would like to thank our chemistry department and the lab assistants for their guidance and immense support. Signature of Student:effervescence is the escape of gas from an aqueous solution and the foaming or fizzing at opening a bottle of champagne, beer or carbonated beverages such as soft drinks. ‘At a constant temperature, the amount of a given gas that dissolves in a given type and lume of liquid is directly proportional to the partial pressure of that gas in equilibrium ith that liquid” * Have a stop clock ready. © Open the bottle and note the time for effervescence to cease. Soft drinks. Time taken Clubsoda Bseconds 11 seconds | eae 4 Spriterom the above table we can infer that the dissolved CO, in the case of spri ‘Sprite is the aximum as the time taken for the fizzin more than for any other imi Bas to cease fizzing out is more than for any ot er soft drinks, which means that solubility of gas in a liquid is directly proportional to the pressure of the gas (henry’s law), be PL Glucose is a reducing sugar acid. Its presence is detected by the following test: aasmall sample of cold drink of different brands was taken in a test tube anda few drops lof Benedict's reagent were added. The test tube was heated for few seconds. Formation of reddish colour confirms the presence of glucose in cold drinks. |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.os D > NO sOFT DRINK OBSERVATION Conc LUSION acola Reddish Colour | coc: Glucose Present ; sprite Reddish Colour Gi | lucose Present c Limea Reddish Colour Glucose Pre: sent — Red j besitos dish Colour Glucose Present | ithe samples give positive test for glucose with Fehling’s solutions (A&B). Hence all the co drinks contain glucose. _ABMUNG'S SOLUTION TEST Asnall sample of cold drink of different brands was taken in a test tube and a few drops ifehling’s A solution and Fehling’s 8 solution was added in equal amount. The test tube xcipitate confirms vasheated in a water bath for 10 minutes. Appearance of brown pre the presence of glucose in cold drinks.SOFT DRINK OBSERVATION Coca cola Reddish Brown Colour F Sprite Reddish Brown Colour 7 Limca Reddish Brown Colour Fanta Reddish Brown Colour i Id drinks contain glucose. CONCLUSION Glucose Present Glucose Present Glucose Present Glucose Present || the samples give positive test for glucose with Fehling’s solutions (A&B). Hence all the 0 12 (NHljpMoO, +21 HNOs + HaPOx + (NH)sPO.12MoO, + 21 NHNOs +12 caelAn Acidity function is a measure of the acidity of a medium or solvent system, usually expressed in terms of its ability to donate protons to (or accept protons from) a solute it becomes more acidic and blue when it /Asubstance which changes to red when i becomes more basic.is a technique where a Solution Of known Concentration is used to determine concentration of an unknown solution, « Utmus is a water-soluble mixture of different dyesextracted from lichens. It is often adsorbed onto filter paper to produce one of the oldest forms of pH indicator, used to test materials for acidity. « Ablue litmus paper is dipped into dipped into a soft drink bottle. It turns red indicating the acidic nature of the soft drink. SOFT DRINKre standard solution of NaOH , dissoly prepa © 48 of NaOH in 1 fi itre of water to get ution. Pipette out 20cm of soft drink in a nical or rink in a conical fla: isk. Add a few di = | me ps 0 ; lein indicator. Titrate it till the appearance of Pale pink colour, whi 7 1, Which is th d point. Burette solution: NaOH solution Pipette solution:soft drinks Molar mass: 40g/mol Temperature :room temperature End point :permanent pale pink Indicator :phenolphthalein Volume of Volume of Burette Final reading NaOH (ml) Drinks soft initial | | drink(cc) | reading t 1 117 a Wubsoda—20mi ° au? 34.7 eo t 3 Spr ] 5.3 ae Yd 2omI (0 a | 15.3 ° 26.5 [Mountain dew 20m o it iia iierefor® the concentration of each drink is: Sararinks ~—~—~«|s Concentration oF) 50) Concentration of soft drink ub soda 0.0585M sprite 0.0796m een dew 0.1325M saree i High acid content in the body exerts more stress in the body and aggravates various health issues. High levels of acid in the acid may even prevent vital organs from receiving the oxygen that they need. from the experiment we can infer that mountain dew is the most acidic soft ¢tnk Problems like messed up metabolism and cell damage are caused due to ‘the excess ita ofthese drinks...Hence their consumption must be reduced.