QUEENS’ COLLEGE, INDORE
ACADEMIC SESSION: 2022-2023
(INVESTIGATORY PROJECT AS PER CBSE CURRICULUM)
SUBJECT: CHEMISTRY
TOPIC: Determination of contents in a cold drink
Prepared by-
Kashish Pipliya
XII- B
AIM
Comparative study and qualitative analysis of different
components present in cold drinks
INDEX
1. Certificate
2. Declaration
3. Acknowledgement
4. Introduction
5. Overview
6. Ingredients in a soft drink
• Coca-cola
• Appy fizz
• Sprite
• Thumbs up
• Limca
7. DETECTION OF PH
8. DETECTION OF GLUCOSE
9. DETECTION OF PHOSPHATE
10. DETECTION OF ALCOHOL
11. RESULT
12. BIBLIOGRAPHY
CERTIFICATE
This is to certify that the Project Report entitled “Determination of contents in
a cold drink’’ has been accomplished by Miss Kashish Pipliya under my
guidance and supervision.
This project has been submitted by her in the fulfilment of requirement as per
the CBSE curriculum.
To the best of my knowledge and belief, the work has not been submitted by her
anywhere else and has given a satisfactory account of it.
TEACHERS’ SIGNATURE-
PRINCIPAL’S SIGNATURE-
DATE-
SEAL OF THE INSTITUTION-
DECLARATION
I, the undersigned solemnly declare that the project report “Determination of
contents in a cold drink” is based on my own work carried out during the
course of our study under the supervision of sir Mr. Abhishek Chhajed
I assert the statements made and conclusions drawn are an outcome of my
research work. I further certify that-
I. The work contained in the report is original and has been done by me
under the general supervision of my supervisor.
II. The work has not been submitted to any other institution.
III. We have followed the guidelines provided by CBSE in writing the
report.
IV. Whenever we used external sources (data, theoretical analysis and
text), we have given due credit to them in the text of the report and
giving their details in the reference.
ACKNOWLEDGEMENT
A project is never a unilateral effort, there is always a team of other people who
contribute in one or more ways. The credit for the successful completion of this
project goes to a number of people without whose help, I would not have been
able to do justice to this project. Therefore, I would like to take this opportunity
to express my gratitude towards them.
I would like to express my indebtedness towards Ms. Smita Rathore, our
principal for her inspiring thoughts and explanation. Words are not enough to
convey my special thanks to respected madam.
It is indeed a great pride for me to acknowledge a deep gratitude for the
valuable and magnanimous guidance and generous assistance extended to me by
our teacher sir Mr. Abhishek Chhajed whose vigilant supervision helped me to
shape my work.
I am equally thankful to my parents, all my friends and well-wishers who
extended all possible support and help at different stages of this project and
encouraged me throughout the project.
INTRODUCTION
Coca Cola introduced Indians to the taste of cola in 1970, before exiting the
country in 1977 due to changes in the government policies. Parle which was
facing stiff competition from Coca Cola then took over the reins by launching
new carbonated drinks such as Thumbs Up, Gold Spot and Limca. However,
Parle’s supremacy lasted only until 1990 when Coca Cola and Pepsi forayed
into the Indian market. Today, Coca Cola and Pepsi together contribute to more
than 60% of the carbonated drinks market. But do we really know what contents
it is serving us?
OVERVIEW
Soft drinks typically contain water, sweetener (8-12% w/v), carbon dioxide
(0.3-0.6% w/v), flavourings (0.1-0.5%w/v), colourings (70ppm), chemical
preservatives (lawful limits), antioxidants (<100ppm), and/or foaming agents
(example: saponins up to 200gm/ml)
Some types of soft drinks use sugar substitutes.
However, some ingredients may be hazardous to health if consumed in large
amounts, and there is widespread concern generally with regard to preservatives
and sweeteners. Therefore, while on one hand there is a trend to produce ever
wide ranges of more specialist soft drinks, there is also pressure to minimize
artificial the use of, in particular, artificial and synthetic additives and
ingredients.
Water used in cold drinks
Conventional soft drinks contain 90% water, while diet soft drinks may contain
up to 99% water. Drinking water includes trace amounts of various ions which
alter its taste. Soft drinks manufacturers usually use softened water to prevent off-
tastes from chlorine residues. The most frequent methods of removing water
hardness employ ion-exchange polymers or reverse osmosis. Other approaches
include precipitation methods and sequestration using chelating agents. These
procedures reduce the concentration of metal ions to approximately 50 ppm Mg
and Ca [13]. Water for soft drinks should fulfill the physical, chemical, and
microbiological criteria for drinking water
1. Ingredients of coca-cola
A can of coke contains
1. Carbonated water
Quantity- Approximately 90%
Carbonated water contains more CO2 than flat water, enabling us to enjoy
the bubbly sensation without consuming sugar like we would when
drinking sodas.
Fizzy drinks taste better than their flat equivalents because the carbonic
acid (H2CO3) created via adding carbon dioxide (C02) to the drink (which
obviously in turn contains H20) actually has a tangible taste that your
tongue can detect and which accents the flavor of the beverage.
Effects on carbonated water-
Since sparkling water contains CO2 gas, the bubbles in this fizzy drink can
cause burping, bloating and other gas symptoms.
However, no evidence suggests that carbonated or sparkling water is bad
for you. It's not that harmful to dental health, and it seems to have no effect
on bone health. Interestingly, a carbonated drink may even enhance
digestion by improving swallowing ability and reducing constipation.
2. High fructose corn syrup-
HFCS was widely embraced by food formulators, and its use grew between
the mid-1970s and mid-1990s, principally as a replacement for sucrose.
This was primarily because of its sweetness comparable with that of
sucrose, improved stability and functionality, and ease of use.
3. Caramel colour-
Caramel colour or caramel colouring is a water-soluble food colouring. It
is made by heat treatment of carbohydrates (sugars), in general in the
presence of acids, alkalis, or salts, in a process called caramelization.
Caramel colour is one of the oldest and most widely used food colourings
for enhancing naturally occurring colours, correcting natural variations in
colour, and replacing colour that is lost to light degradation during food
processing and storage.
4. Phosphoric acid-
Phosphoric acid is a colourless, odourless crystalline liquid. It gives soft
drinks a tangy flavour and prevents the growth of mold and bacteria, which
can multiply easily in a sugary solution. Most of soda's acidity also comes
from phosphoric acid.
5. Natural flavours-
Natural flavourings in Coca-Cola include herbs, cocaine, citric acid and
sugar.
6. Caffeine-
The bitterness from caffeine is actually used as part of the taste, partly to
counter the sweetness, and partly because it adds to the unique cola taste.
2. Ingredients of APPY FIZZ
1. Water
2. reconstituted apple juice
3. sugar
4. co2
5. acidity regulators
6. antioxidant
7. permitted natural colour
8. added flavour
3. Ingredients of SPRITE
1. Carbonated water
2. Sugar
3. Citric acid
4. Sweeteners
5. Acidity regulator
6. Natural lemon and lime lime flavorings
4. Ingredients of Thumbs up
1. Carbonated water
2. Sugar
3. Acidity regulators
4. Caffeine
5. Natural colour
6. Added flavours
5. LIMCA
Ingredients-
1. Carbonated water
2. Sugar
3. Acidity regulators
4. Stabilizers
5. Preservatives
6. Added flavours
EXPERIMENT
AIM: To test for the presence of glucose, phosphate, alcohol and sucrose in the
given cold drinks and detect their pH value.
APPARATUS:
1. Test tubes
2. Test tube holders
3. China dish
4. test tube stand
5. beaker
6. tripod stand
7. wire gauge
8. pH solution
9. water bath
10. stop watch
11.Burner
REQUIREMENTS
SOLUTIONS:
1. Fehling’s A and B solution
2. Iodine solution
3. Concentrated hno3
4. Ammonium molybdate
5. Sodium hydroxide
6. Potassium iodide
7. Benedict solution
1. DETECTION OF PH
Method:
1. Take small samples of cold drinks of different brands in a test tube
and add a few drops of blue litmus solution
2. Note the change in colour of solution and compare it with the standard
pH scale
Observation:
S.NO NAME OF OBSERVED PH
DRINK COLOR
CHANGE
1 Coca cola
2 Appy fizz
3 sprite
4 Thumbs up
5 Limca
Inference:
Chemical reaction:
DETECTION OF GLUCOSE
Glucose is a reducing sugar acid. Its presence is detected by the following test: -
Benedict’s Reagent Test
1. Take small samples of cold drinks of different brands in a test tube
2. Add a few drops of Benedict’s reagent
3. Heat the test tube for few seconds
s.no Drink observation conclusion
1 Coca-cola
2 Appy fizz
3 Sprite
4 Thumbs up
5 Limca
Inference:
Chemical reaction
TEST FOR PHOSPHATE
Experiment
1. Take small samples of each brand of cold drink in separate test tubes
2. Add ammonium Molybdate followed by concentrated Nitric Acid
(HNO3)
3. Heat the solution.
Observation: Appearance of canary-yellow precipitate confirmed the
presence of phosphate ions in cold drinks.
S.no Drink Observation Conclusion
Inference:
Chemical reaction
TEST FOR ALCOHOL
Experiment:
1. Take small samples of each brand of cold drinks in separate test tubes
2. Add iodine followed by Potassium Iodide and Sodium Hydroxide
(NaOH) solution to each test tube.
3. Heat the test tubes in hot water bath for 30 minutes.
Observation: Appearance of yellow coloured precipitate confirmed the
presence of alcohol in cold drinks.
S.no Drink Observation Conclusion
1. Coca-cola
2. Appy fizz
3. Sprite
4. Thumbs up
5. Limca
Inference:
Chemical reaction:
TEST FOR SUCROSE
Experiment
1. Take 5 ml samples of each brand of cold drinks were in separate test
tubes
2. Heated very strongly until the colour change occurs.
Observation- Black coloured residue left confirmed the presence of sucrose in
cold drinks.
S. no Drink observation conclusion
1 Coca- cola
2 appy fizz
3 sprite
4 thumbs up
5 Limca
Inference
Chemical reaction
RESULT
PRECAUTIONS
Some of the precautions which need to be taken care of are-
1. Concentrated solutions should be handled with immense care.
2. Hands should be washed thoroughly after performing each experiment.
3. If possible, one should wear hand gloves to prevent from any possible
damage.
4. If chemicals come into contact with your skin or eyes, flush immediately
with copious amounts of water.
5. Never leave burners unattended. Turn them off whenever you leave your
workstation.
6. Never point a test tube or any vessel that you are heating at yourself or
your neighbour
BIBLIOGRAPHY
https://www.coke2home.com
https://www.britannica.com/
https://www.coca-cola.co.uk/
https://byjus.com/chemistry/test-for-alcoholic-
group/#:~:text=Add%201ml%20of%201%25%20iodine,or%20acetaldehyde%2
0or%20methyl%20ketone.
https://www.robolab.in/chemical-tests-for-phosphate/
https://en.wikipedia.org/wiki/Limca
