EXTRACTION OF SUGAR

FROM DIFFERENT KINDS OF

BEVERAGES THROUGH
EVAPORATION
 Intended Identifies
Learning
what the learner will know and be
able to do by the end of the
experiment.
GROUP 9
Outcomes REGONDOLA, Emmanuel D.

• To extract sugar from different kinds of

beverages through evaporation.
REYES, Joselle Esterly T.

• To compare the sugar content of these

beverages.
TORRANO, Gilbert C.

• To verify if the sugar content presented in

the labels of beverages is factual.
TUMBAGA, Kenneth C.

UNTALAN, Paola Angelu T.

1 12
TRIVIAS Introduction
In 2011-2014, 6 in 10 youth Sugar enhances the flavor of many foods and gives people
Sugar is one of the world’s
(63%) and 5 in 10 adults (49%) oldest ingredients. The people of a short burst of energy. It is also full of empty calories and
drank a sugar-sweetened New Guinea were most likely causes sluggishness after the energy burst. Removing the sugar
beverage on a given day. the first to domesticate sugar in popular foods is eye-opening. Children and adults alike are
cane around 8000 B.C. surprised by the amount of sugar they ingest on a daily basis.
Fruit drinks have little or no
actual fruit juice in them. Many
fruit drinks are mostly added Sugar-sweetened beverages (SSBs) or sugary drinks are leading
sugar and water. sources of added sugars in a person’s diet. Frequently drinking
In the 16th century, a sugar-sweetened beverages is associated with obesity, type 2
teaspoon of sugar cost the diabetes, heart disease, kidney diseases, non-alcoholic liver
equivalent of five dollars in disease, tooth decay and cavities, and gout. Limiting the
The word “sugar” originates London. amount of SSB intake can help individuals maintain a healthy
from the Sanskrit word weight and have a healthy diet.
sharkara, which means
“material in a granule form.”
Examples of SSBs include, but are not limited to regular
The only taste humans soda (not sugar-free), fruit drinks, sports drinks, energy drinks,
are born craving is sweetened waters, and coffee and tea beverages with added
sugar. sugars.

11 2
Materials & VARIOU
Equipment tools and equipment used by
S
scientists working in a laboratory
DOCUMENT
ATION
HOT
PLATE
BEAK
ER
ANALYTICAL
BALANCE
Graduated
cylinder
Stirring
rod
3 1
 Recommendatio Your personal laboratory safety
depends mostly on
YOU. Beverages
n
In this experiment, it is important to remember the
following:
Wear proper gloves that could withstand heat to avoid
ZEST-
burn injury in hands as well as wear complete PPE
(Personal Protective Gear) to avoid severe accidents O
like chemical spills. NATURE SPRING
To avoid breaking of apparatuses like beaker and FLAVORED WATER
graduated cylinder due to the burnt sugar that was
stuck at the bottom of the glassware after heating,
let it cool first and pour some water into it. C2 green tea
Afterwards, heat it again to remove the burnt sugar
then rinse..

• Be sure to heat small amounts of the samples.

Heating large amounts of the beverages will be time-
Coca cola
consuming.

Cobra energy
drink

9 4
 Procedure /
Methodology
STEP-BY-
procedure on how the experiment
STEP
will be executed.
THE END
or finish of an event or process. CONCLU
Through this
SION
experiment, we We successfully
1. Pour 30 mL of
efully oil discovered new extracted the sugar
each sample in a h car les b s content from the
beaker and W atc samp mple information about the
r s o n
3 . e the the sa d. sugar content of beverages through
measure its weight e hil . Stir ng ro
b eak ime w
different kinds of evaporation.
in an analytical t t he he t boil away stirri beverages.
a th a
balance. He late. T es to w i
2. hot p verag se of The amount of
u
the the be beca oiling 4. After the
extracted sugar we We verified that the
for vary rent b liquid in the got from the
y e sugar content
ma r diff samples beverages was nearly presented in the labels
h ei
t n ts . completely boils accurate compared to of beverages is almost
poi the original. factual.
away, let it cool
5. Weigh the beakers again in the for a few
analytical balance and record its minutes. Evaporation is a type of
weight. We successfully
vaporization of a liquid that
6. Subtract the last extracted
occurs from the thesurface
sugar of a
Additional Task: Compare
if the sugar content recorded weight to the content
liquid into fromphase
a gaseous the that is
presented in the labels of initial weight to obtain beverages
not saturated with through
the evaporating
the beverages is the same the sugar content of the evaporation.
with the values recorded in substance.
the experiment.
beverages. Compare the
sugar content of each
beverage.

5 .
8
Data & Results Data & Resul
Sugar Sugar
Beverages Volume Grams Content Content
4.5
4
of (acquired) (desired) 3.5
Liquid (g) (g)
3
2.5
2
1.5
1
Nature 0.5
Sugar Content (Desired)(g)
Spring 30 mL 29.43 1.02 1.05
0
Sugar Content (Acquired)(g)
Flavored
Water

Zest-o 30 mL 28.52 2.95 3

C2 30 mL 30.74 1.79 1.86

Bar Graph Showing The Sugar Content Of The Different
Coke 30 mL 28.41 1.1 1.2 Beverages
Cobra energy drink has the biggest amount of sugar as reflected
Cobra 30 mL 31.35 3.90 3.94 on its label and Nature Spring flavored drink has the least
amount of sugar as it also reflected on its label. Sugar does not
have a fixed melting point wherein if it is melted, it only
caramelized. It is because as sugar increases in temperature, its
molecules began to decompose.

7 6
Sample calculations:
Mass of the Beverage = Mass of Sugar + Mass of Vapor
Mass of the Beverage – Mass of Sugar = Mass of Vapor

29.43 grams = 1.02 grams + Mass of Vapor

29.43 grams – 1.02 grams = Mass of Vapor
Mass of Vapor = 28.41 grams

VAPOR

Percent
error:Value
Desired Value – Acquired
x 100
Beverage SUGAR Desired Value
1.05 grams– 1.02 grams
x 100
1.05 grams

2.8571 %