CHEMISTRY PROJECT ON Adverse Effects of Contents of Soft Drinks
Submitted byTrisha Bhagawati Class - XII-C Roll No. - 26 1
AIM COMPARITIVE STUDY AND QUALITATIVE ANALYSIS OF FOUR BRANDS OF SOFT DRINKS AVAILABLE IN THE MARKET
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ACKNOWLEDGEMENT I would like to express my sincere gratitude to my Chemistry teacher, in providing a helping hand in this project. Without her valuable guidance and support this project titled “Adverse Effects of Contents of Soft Drinks” would not have been possible. - Trisha Bhagawati XII C
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CERTIFICATE This is hereby to certify that, the original and genuine investigation work has been carried out to investigate the subject matter and related data collection, solely, sincerely and satisfactorily by TRISHA BHAGAWATI OF CLASS XII C, on her project titled “Adverse Effects of Contents of Soft Drinks”.
(Chemistry Teacher)
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PURPOSE
In recent days, several questions have been raised regarding the contents of soft drinks. The adverse affect of the contents of soft drinks on the health of the young has become an issue with the consumers. News reports often say that they contain harmful pesticide. I enjoy drinking soft drinks and wanted to confirm whether the charges imposed on the various soft drink brands were true or not. As I am in touch with qualitative analysis, and similar analysis methods, this knowledge helped me to do this project.
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CONTENTS I.
Introduction
II.
Theory
III. Apparatus IV. Chemicals Required V. Detection of pH VI. Test for Carbon Dioxide VII. Test for Glucose VIII. Test for Phosphate IX. Test for Alcohol X.
Test for Sucrose
XI. Result XII. Conclusion
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INTRODUCTION After the exit of Coca-Cola and Pepsi Co. from the Indian market in 1977, Gold Spot, Limca and Thumbs up were launched by the Parle Group of Companies. Since the beginning, soft drinks business was highly profitable which lured multinationals, namely Coca-Cola and Pepsi into to India. Over the years they have launched many new brands of soft drinks in the Indian market. It is noted that majority of people drink Sprite, Mirinda , Limca to give them a feeling of lightness while Pepsi, Thumbs Up, Coca-Cola activate the pulse and brain.
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THEORY Soft drinks of different brands consist of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give a feeling of warmth, lightness and have a tangy taste which is enjoyed 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: Monosaccharides Disaccharides Polysaccharides
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Glucose is a monosaccharide with formula C6H12O6. It occurs in free state in ripened 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 nonreducing in nature whereas glucose is reducing. Soft 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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APPARATUS
Test Tube Test Tube Holder Test Tube Stand Stop Watch Beaker Burner pH Paper Tripod Stand China Dish Wire Gauge Water Bath
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CHEMICALS REQUIRED
Iodine Solution Potassium Iodine Sodium Hydroxide Fehling’s A & B Solution Lime Water Concentrated HNO3 Benedict Solution Ammonium Molybdate
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DETECTION OF pH EXPERIMENT OBSERVATION INFERENCE 1-2 drops of a sample of soft drink of four brands were taken in a test tube and put on the pH paper. The change in the colour of pH paper was noticed and was compared with the standard pH scale. 1.COCA COLA 2.SPRITE 3.LIMCA 4. FANTA
PINK ORANGE PINK( LIGHT) LIGHT ORANGE
pH VALUE
NATURE
1-2 3 3-4 2-3
acidic acidic acidic acidic
RESULT : Soft drinks tested were acidic in nature . Different pH levels indicated that the acidic content in each brand was different from the other. Coco cola was found to be most acidic.
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TEST FOR CARBON DIOXIDE EXPERIMENT OBSERVATION INFERENCE The bottle of each of the four soft drink was opened, the gas that escaped was immediately passed through lime water.
1.COCA COLA 2.SPRITE 3.LIMCA 4. FANTA
Change Observed Lime water turned milky Lime water turned milky Lime water turned milky Lime water turned milky
Time taken 26.5 sec. 21 sec.
CO2 Present
35 sec.
CO2 Present
36 sec.
CO2 Present
CO2 Present
RESULT CO2 in the dissolved state was found in all the four soft drinks. CO2 is responsible for the tangy taste in soft drinks.
CHEMICAL REACTION Ca(OH)2(s) + CO2(g) CaCO3(s) + H2O(s)
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TEST FOR GLUCOSE 1. BENIDICT’S SOLUTION TEST EXPERIMENT OBSERVATION INFERENCE Small samples of each of the four soft drinks were taken in test tubes and a few drops of Benedict’s reagent were added to each. The test tube was heated for few seconds. 1.COCA COLA REDDISH COLOUR PRECIPITATE 2.SPRITE REDDISH COLOUR PRECIPITATE 3.LIMCA REDDISH COLOUR PRECIPITATE 4. FANTA REDDISH COLOUR PRECIPITATE
GLUCOSE IS PRESENT GLUCOSE IS PRESENT GLUCOSE IS PRESENT GLUCOSE IS PRESENT
RESULT All the four samples contain glucose.
CHEMICAL REACTION – 2 CuSO4.5H2O + C6H12O6 C6H12O7 + Cu2O + 2H2SO4 + 8 H2O
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2. FEHLING’S SOLUTION TEST EXPERIMENT OBSERVATION INFERENCE Small samples of soft drinks of the four brands were taken in test tubes and a few drops of Fehling’s A solution and Fehling’s B solution were added to each of them in equal amounts. The test tubes were heated in water bath for 10 minutes. 1.COCA COLA Reddish brown precipitate 2.SPRITE Reddish brown precipitate 3.LIMCA Reddish brown precipitate 4. FANTA Reddish brown precipitate
Glucose present Glucose present Glucose present Glucose present
RESULT All the four samples contain glucose.
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CHEMICAL REACTION
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TEST FOR PHOSPHATE EXPERIMENT OBSERVATION INFERENCE Small samples of each of the four brands of soft drinks were taken in separate test tubes and Ammonium Molybdate followed by concentrated Nitric Acid (HNO3) was added to it. The solution was heated 1.COCA COLA Canary yellow precipitate 2.SPRITE Canary yellow precipitate 3.LIMCA Canary yellow precipitate 4. FANTA Canary yellow precipitate
Phosphate present Phosphate present Phosphate present Phosphate present
RESULT: All the four soft drinks contain phosphate.
CHEMICAL REACTION NaHPO4 + 12(NH4)2MoO4 + 21HNO3 + H2 (NH4)3PO4.12MoO3+ 21HN4NO3 + 12H2O + Na
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TEST FOR ALCOHOL EXPERIMENT OBSERVATION INFERENCE Small samples of each of the four brands of soft drinks were taken in separate test tubes and Iodine followed by Potassium Iodide and Sodium Hydroxide (NaOH) solution was added to each test tube. The test tubes were heated in hot water bath for 30 minutes. 1.COCA COLA 2.SPRITE 3.LIMCA 4. FANTA
Yellow precipitate Yellow precipitate Yellow precipitate Yellow precipitate
Alcohol present Alcohol present Alcohol present Alcohol present
RESULT: Traces of alcohol present in each of the four soft drinks.
CHEMICAL REACTION CH3CH2OH + 4I2 + 6NaOH CHI3 + HCOONa + 5NaI + 5H2O
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TEST FOR SUCROSE EXPERIMENT OBSERVATION INFERENCE 5 ml samples of each brand of soft drinks were taken in separate china dishes and were heated very strongly
1.COCA COLA
Black residue
Sucrose present
2.SPRITE
Black residue
Sucrose present
3.LIMCA
Black residue
Sucrose present
4. FANTA
Black residue
Sucrose present
RESULT The four brands of soft drinks contain sucrose but the amount of sucrose varies in each.
CHEMICAL REACTION C12H22O11 12 C+ 11 H2O
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RESULT After conducting several tests, it was concluded that the different brands of soft drinks namely: 1. Coca Cola 2. Sprite 3. Limca 4. Fanta contain glucose, alcohol, sucrose, phosphate and carbon dioxide. All soft 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.
CARBON DIOXIDE Among the four samples of soft drinks taken, Sprite has the maximum amount of dissolved carbon dioxide and Fanta has the minimum amount of dissolved carbon dioxide.
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CONCLUSION Adverse Effects of Contents of Soft Drinks GLUCOSE/SUCROSE While sugar itself does not cause diabetes, high sugar intake raises blood glucose levels, which can lead to a variety of health problems including diabetes, high blood pressure, heart disease and stroke. High sugar content in soft drinks leads to weight gain. The high amount of sugar consumed through soft drinks lead to the development of bacteria that attack the teeth thus aggravating dental problems.
PHOSPHATE High level of phosphorus in soft drinks can be especially hazardous because the kidneys are less able to excrete excess phosphorus, causing depletion of vital calcium. Excess phosphorus is therefore, one of the major contributing factors to the development of osteoarthritis. Phosphoric acid in soft drinks easily dissolves tooth enamel.
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The phosphoric acid and carbon dioxide combination makes soft drinks highly acidic. This reacts with the acids already present in the stomach to create a more acidic environment. The phosphoric acid in soft drinks reacts with the hydrochloric acid in the stomach, causing indigestion, gas and bloating.
ALCOHOL Trace of alcohol found in soft drinks would not have any noticeable affect on health
pH OF SOFT DRINKS The pH of soft drink ranges from 2.5-3.4 which generates a highly acidic environment in the stomach. Throughout the digestive system, that starts from the mouth and ends up at the anus (liver, gallbladder and pancreas play the role of accessory organs) only the stomach can resist an acidic environment up to pH 2.0. But before the acidity of soft drink reaches the stomach it passes through all the other organs involved in the digestive system thus causing an abnormal acidic environment. Hence the linings of the mouth, pharynx and oesophagus are highly sensitive to acids.
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BIBLIOGRAPHY 1. Comprehensive Experimental Chemistry By V K Ahluwalia, Sudha Raghav, Sudha Raghav 2. www.google.com 3. www.wikipedia.org 4. http://www.chem.sc.edu/analytical/chem321l/labs/expt8.pdf 5. http://www.wnho.net/soft_drinks_hard_facts.pdf 6. http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/7bd44c20b0dc562 649256502001b65e9/916cae3da5a8a11b49256f320018877f/$F ILE/D282.pdf
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