ANAYLYSIS OF SOFT

DRINKS”

Submitted in partial fulfillment of the requirements for the award

of the Class XII Board Practical in Senior Secondary Education
Submitted By
MITHRESH M

REGISTER NO:
Under the Guidance of
Mr. KAMACHIYAPPAN P M. Sc., B.Ed., PhD

SRI CHAITHANYA
TECHNO
SCHOOL
A Senior Secondary School Affiliated to Central Board of
Secondary Education (CBSE), New Delhi.
Affiliation No: 1931222
(2023-2024)
 Certificate

This is to certify that this report on “ ANAYLYSIS OF SOFT DRINKS” is the bonafide

work of MITHRESH M (Register No: ) who carried out the project under my

supervision. Certified further, that to the best of my knowledge the work reported herein does

not form part of any other project report or assertation on the basis of which a degree or

award as conferred on an earlier occasion on this or any other certificates.

Mr. KAMACHIYAPPAN P Mr. RAUVURI SANJEEVA REDDY

Subject Teacher Principal

Submitted for the Project Work and viva-voce Examination held on

………………………

INTERNAL EXAMINER PRINCIPAL EXTERNAL EXAMINER

i
 DECLARATION

I hereby declare that the project entitled “ANAYLYSIS OF SOFT DRINKS” submitted to
Sri Chaitanya Techno School, Erode, in partial fulfilment of the requirements for the award of the
class XII Board Practical’s in Senior Secondary Education, is a record of original project work
done by me under the supervision and guidance of Mr. P. KAMACHIYAPPAN., Sri Chaitanya
Techno School, Erode.

PLACE: ERODE SIGNATURE OF THE STUDENT

DATE: ………………

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 ACKNOWLWDGEMENT

It is new elevation in my schooling history to undertake this project entitled -

“ANAYLYSIS OF SOFT DRINKS” which helped our project team to gain more knowledge.

I would like to express our deep gratitude and heartfelt thanks to our Principal Mrs. S. Mr.
RAUVURI SANJEEVA REDDY M.Sc., B.Ed., Sri Chaitanya Techno School, Erode, for
providing the facilities to complete this project work.

I would like to thank our Senior Lecturer Mr. GADDI ASHWINI KUMAR M.Sc., B.Ed.,
& Mr. GAJULA SATHISH KUMAR M.Sc., B.Ed., Sri Chaitanya Techno School, Erode for
his prolonged support, encouragement and motivation.

I owe my immense gratitude and highest respect with heartfelt and sincere thanks to our
project guide Mr. P. KAMACHIYAPPAN M.Sc., B.Ed., PhD and Mrs. C. Priya B. Tech,
who took keen interest on my project and guided me to complete my project work.

This project would not have completed without their enormous help and worthy
experience. Whenever I was in need, they were behind me.

Although, this report has been prepared with utmost care and deep routed interest.
Even then I accept respondent and imperfection.

I express my sincere thanks to my parents and friends who helped me to complete this
project successfully.

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 TABLE OF CONTENTS

S.NO. CHAPTERS PAGE NO.

ABSTRACT 01

1. INTRODUCTION
02

2. AIM 03

MATERIALS REQUIRED
3. 03

4. THEORY
04

PROCEDURE
5. 05

6. OBSERVATION
06

7. RESULT 12

8. PRECAUTIONS
12

9. CONCLUSION
14

10. BIBILIOGRAPHY
14

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 ABSTRACT

A soft drink is a drink that usually contains water (often carbonated), a sweetener, and a
natural and/or artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice,
a sugar substitute (in the case of diet drinks), or some combination of these. Soft drinks may also
contain caffeine, colourings, preservatives, and/or other ingredients.

Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of
alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total
volume of the drink in many countries and localities. If the drink is to be considered non-alcoholic.
Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, ginger ale, and root
beer.

Soft drinks may be served cold, over ice cubes, or at room temperature. They are available in
many container formats, including cans, glass bottles, and plastic bottles. Containers come in a
variety of sizes, ranging from small bottles to large multi-liter containers. Soft drinks are widely
available at fast food restaurants, movie theaters, convenience stores, casual-dining restaurants,
dedicated soda stores, vending machines, and bars from soda fountain machines.

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 INTRODUCTION
 The era of cold drinks began in 1952 but the industrialization in India marked its beginning
with launching of Limca and Gold spot by parley group 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.
 Now days, it is observed in general that majority of people viewed Sprite, Fanta and Limca to
give feeling of lightness, while Pepsi and Thumps Up to activate pulse and brain.
 Soft drinks make a growing contribution to the diet of children and adolescents. The quantity
of soft drinks consumed, especially carbonated soft drinks, increases with age and accounts
for the largest single food contribution to non-milk extrinsic sugar intake among young
people in the UK.
 It found that each sugared soft drink the children consumed each day inched their BMI up by
0.18 points. If they increased their daily soft drink intake, each extra soda made them 60%
more likely to become obese, regardless of how many sodas they were drinking before.
 The soft drink market is expanding day by day due to continued focus on health and well-
being. Pure juice, fruit drinks, bottled water, smoothies and dairy drinks continue to drive
growth. Significant opportunities for soft drinks manufactures are provided by increased
demand for functionality, such as blood-pressure-reducing and cholesterol-lowering drinks
 Soft drink manufactures emphasized more on low calorie variants such as 7UP Free, Tango
Clear and Fanta Z. The soft drinks market has found to be expanded to all categories.
 Quick service restaurants are significantly larger than full-service restaurants both in terms of
outlets and value of soft drinks. Fast food volume for soft drinks has shown 21 percent growth
since 2000.
 Workplace catering and growth of eating-out by adults and families contributed to the growth
and sale of soft drinks. Rapid growth in leisure and sports leads to sale of soft drinks. Cinema
contribution is also increasing day by day in soft drinks sales. Still drinks account for 50
percent of all sales through schools, which is 12 percent more than the previous years.

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AIM:

Comparative Study and Qualitative Analysis of different brands of Cold Drinks available in

market.

APPARATUS REQUIRED:

 Test Tubes

 Test Tube Holder

 Test Tube Stand

 Stop Watch

 Beaker

 Bunsen Burner

 pH Paper

 Tripod Stand

 China Dish

 Wire Gauge

 Water Bath

CHEMICALS REQUIRED:

 Iodine Solution , Potassium Iodide , Sodium Hydroxide

 Lime Water , Fehling’s A & B Solution , Concentrated Nitric Acid

 Benedict Solution , Ammonium Molybdate.

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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 have a 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,
Disaccharides and Polysaccharides. Glucose is a monosaccharide with formula C 6H12O6. It
occurs in Free State in the ripen grapes in bones and also in many sweet fruits.
 It is also present in human blood to the extent 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 contain 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. The pH values also depend upon the acidic
contents such as citric acid and phosphoric acid.

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

OBSERVATION:
Sr. No. Name Of the Drink Colour Change pH Value
1. Coca Cola Pinkish 2–3
2. Sprite Dark Orange 3
3. Limca Light Orange 4
4. Fanta Orange 3–4

 INFERENCE

Soft Drinks are generally acidic because of the presence of citric acid and phosphoric acid.
pH values of cold drinks of different brand are different due to the variation in amount of acidic
content.

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Test For Carbon Dioxide:
As soon as the bottles were opened, one by one the samples were passed through lime water.
The lime water turned milky

OBSERVATION:

Sr. No. Name of the Drink Time taken (sec) Conclusion

1. Coca Cola 28 CO2 is present
2. Sprite 20 CO2 is present
3. Limca 38 CO2 is present
4. Fanta 36 CO2 is present

INFERENCE

All the soft drinks contain dissolved carbon dioxide in water. The
carbon dioxide (CO2) 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(l)

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TEST FOR GLUCOSE:

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

BENEDICT’S REAGENT TEST:

Small samples of cold drinks of different brands were 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 colour confirmed the presence of glucose in cold drinks.

OBSERVATION:

Sr. No. Name of the Drink Observation Conclusion

1. Coca Cola Reddish Colour Glucose is Present

Precipitate
2. Sprite Reddish Colour Glucose is Present
Precipitate
3. Limca Reddish Colour Glucose is Present
Precipitate
4. Fanta Reddish Colour Glucose is Present
Precipitate
INFERENCE:

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

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2. FEHLING’S SOLUTION TEST

Small samples of cold drinks of different brands were 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 water bath for 10 minutes. Appearance of brown precipitate confirmed the presence of glucose in
cold drinks.

OBSERVATION:

Sr. No. Name of the Drink Observation Conclusion

Reddish Brown
1. Coca Cola Precipitate Glucose is Present

Reddish Brown
2. Sprite Precipitate Glucose is Present

Reddish Brown
3. Limca Precipitate Glucose is Present

Reddish Brown
4. Fanta Precipitate Glucose is Present

INFERENCE:

All samples gave positive test for glucose with Fehling’s (A & B) solutions. Hence all the
cold drinks contain glucose.

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TEST FOR PHOSPHATE:

EXPERIMENT:

Small samples of each brand of cold drinks were taken in

separate test tubes and Ammonium Molybdate followed by concentrated Nitric Acid (HNO3) was
added to it. The solution was heated. Appearance of canary-yellow precipitate confirmed the presence
of phosphate ions in cold drinks.

OBSERVATION:

Sr. No. Name of the Drink Observation Conclusion

1. Coca Cola Canary Yellow Precipitate Phosphate is Present

2. Sprite Canary Yellow Precipitate Phosphate is Present

3. Limca Canary Yellow Precipitate Phosphate is Present

4. Fanta Canary Yellow Precipitate Phosphate is Present

INFERENCE:

All the soft drinks samples gave positive test for phosphate ions. Hence all the cold drinks
contain phosphate.

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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 (NaOH) solution was added
to each test tube. Then the test tubes were heated in hot water bath for 30 minutes. Appearance of
yellow coloured precipitate confirmed the presence of alcohol in cold drinks.

OBSERVATION:

Sr. No. Name of the Drink Observation Conclusion

1. Coca Cola Yellow Precipitate Alcohol is Present

2. Sprite Yellow Precipitate Alcohol is Present

3. Limca Yellow Precipitate Alcohol is Present

4. Fanta Yellow Precipitate Alcohol is Present

INFERENCE:

All the cold drinks samples gave positive test for alcohol. Hence all the cold drinks contain alcohol.

CHEMICAL REACTION

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

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TEST FOR SUCROSE:

EXPERIMENT:

5 ml 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:

Sr. No. Name of the Drink Observation Conclusion

1. Coca Cola Black Residue Sucrose is Present

2. Sprite Black Precipitate Sucrose is Present

3. Limca Black Precipitate Sucrose is Present

4. Fanta Black Precipitate Sucrose is Present

INFERENCE:

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

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RESULT:

After conducting several tests, it was concluded that the different brands of cold 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
least acidic of all the four brands taken.

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.

PRECAUTIONS:

1. Some of the precautions which need to be taken care of are

2. Concentrated solutions should be handled with immense care.
3. Hands should be washed thoroughly after performing each experiment.
4. If possible, one should wear hand gloves to prevent from any possible damage.
5. If chemicals come into contact with your skin or eyes, flush immediately with copious
amounts of water.
6. Never leave burners unattended. Turn them off whenever you leave your workstation.
7. Never point a test tube or any vessel that you are heating at yourself or your neighbour.

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13
CONCLUSION:

DIS-ADVANTAGES OF COLD DRINKS

1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large

amount which cause problems in diabetes patients.

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 censive 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

 “Modern’ abc of chemistry”-By “Dr.S.P.Jauhar”

 Encarta Encyclopaedia
 “Vatsal chemistry”-By “A.N.Singh”
 “Nootan chemistry”-By “Dr.H.C.Srivatsava

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