Determination of Caffeine in Tea Samples ACKNOWLEDGEMENTS First of all T would like to thank my cousin brother Mr. Neeraj Naithani Research Scholar Department of Chemistry, Chemistry, TTT Roorkee for his contribution in this study. T would also like to thank my Chemistry Teacher Ms. Rampal in providing a helping hand in making my project titled “Determination Of Caffeine In Tea Samples”. Disclaimers: The errors idiocies and inconsistencies remain my own. Ankit Bahuguna (Name and signature of the student)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) It is hereby certify that, the original and genuine research work is carried out to investigate abut the subject matter and the related data collection and has been completed solely and satisfactorily by this student regarding the Project titled “Determination Of Caffeine In Tea Samples”. Signature (Subject Teacher)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) CONTENTS 1. 2. 3. 4. 5. 6. 7.
1. In Intr trod oduc ucti tion on 2. Th Theory 3. Us Uses es of Ca Caff ffei eine ne 4. Eff Effect ects s of Ca Caff ffei eine ne 5. Pr Proc oced edu ure 6. Obs Obser erva vati tion ons s 7. Re Result
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) INTRODUCTION
Tea is the most commonly and widely used soft beverage in the household. It acts as a stimulant for central nervous system and skeletal muscles. That is why tea removes fatigue, tiredness and headache. It also increases the capacity of thinking. It is also used for lowering body temperature. temperature. The principal constituent of tea, which is responsib responsible le for all these properties, is the alkaloid-caffeine. The amount of caffeine in tea leavers varies from sample to sample. Originally it was thought that caffeine is responsible for the taste and flavour of tea. But pure caffeine has been found to be a tasteless while substance. Therefore, the taste and flavour of tea is due to some other substance present present in it. There is a little doubt that the popularity of the xanthenes beverages depends on their stimulant action, although most people are unaware Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) of any stimulation. The degree to which an individual is stimulated by given amount of caffeine varies from individual to individual.
For example, some people boast their ability to drink several cups of coffee in evening and yet sleep like a long, on the other hand there are people who are so sensitive to caffeine that even a single cup of coffee will cause a response boarding on the toxic. The xanthene beverages also create a medical problem. They are dietary of a stimulant of the CNS. Often the physicians face the question whether to deny caffeine-containing beverages to patients or not. In fact children are more susceptible than adults to excitation by xanthenes. For this reason, tea and coffee should be excluded from their diet. Even cocoa is of Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) doubtful value. It has a high tannin content may be as high as 50 mg per cup. After all our main stress is on the presence of caffeine in xanthene beverages and so in this project we will study and observe the quantity of caffeine varying in different samples of tea leaves. Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) Theory
The most important methylated alkaloid that occurs naturally is caffeine. Its molecular formula is CsH10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene and common name is 1-methylated thiobromine.
Purely it is white, crystalline solid in the form of needles. Its melting point is 123 0c. It is the main active principle component of tea leaves. It is present in tea leaves up to 3% and can be extracted by first boiling the tea leaves with water which dissolves many glycoside compounds in addition to caffeine. The clear solution is then treated with lead acetate to precipitate the glycoside compounds in the form of lead complex. The clear filtrate is then extracted with extracts caffeine because it is more soluble in it then water. Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT-A) Uses of Caffeine :
l.In medicine, it is used to stimulate, central nervous system and to increase flow of urine. 2. Because of its stimulating effects, caffeine has been used to relieve fatigue. But it is dangerous and one may collapse if not consumes it under certain limit. 3. Caffeine is also used in analgesic tablets, as it is believed to be a pain reliever. It is also beneficial in migraines. Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT-A) Effects of Caffeine
l.It is psycho – stimulant. 2. It improves physical and mental ability. 3. Its effect in learning is doubtful but intellectual performance may improve where it has been used to reduce fatigue or boredom.
4.When administered internally, it stimulates heart and nervous system and also acts as diuretic. On the contrary their excessive use is harmful to digestion and their long use leads to mental retardation. Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT-A) Procedure
=^> First of all, 50 grams of tea leaves were taken as sample and 150 ml of water was added to it in a beaker. =^> Then the beaker was heated up to extreme boiling. =^> The solution was filtered and lead acetate was added to the filtrater, leading to the formation of a curdy brown coloured precipitate. =^> We kept on adding lead acetate till no more precipitate has been formed. =^>
Again solution was filtered.
=^> Now the filtrate so obtained was heated until it had become 50 ml. =^> Then the solution left was allowed to cool. =^>
After that, 20 ml. of chloroform was
added to it. =^>
Soon after, two layers appeared in the
separating funnel. Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT -A) =^>
We separated the lower layer.
=^> The solution then exposed to atmosphere in order to allow chloroform to get evaporated. =^> The residue left behind was caffeine. =^> Then we weighed it and recorded the observations. Similar procedure was performed with different samples of tealeaves and quantity of caffeine was observed in them Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT-A) I.Red Label Tea (Brooke Bond)
Weight of china dish
46.60gms
Weight of china dish with precipitate
47.20gms.
Amount of caffeine
0.60gms
2.Yellow Label Tea (Lipton) Weight of china dish
46.60gms
Weight of china dish with precipitate
47.15gms.
Amount of caffeine
0.55gms
Determination of Caffeine in Tea Samples A nkit Bahueuna (XTT-A) 3.Green Label Tea (Lipton)
Weight of china dish
46.60gms.
Weight of china dish with precipitate
47.05gms.
Amount of caffeine
0.45gms.
1. 2. 3.
1. Quantity of caffeine in Red label tea is 60mg. /sample of 50 gm. 2. Quantity of caffeine in yellow label tea is 55mg./sample of 50 gm. Quantity of caffeine in green label tea is 45mg./sample of 50 gm.
Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT-A)
0.6 Graphically plotting various tea samples in accordance with the amount of caffeine present in 0.5 them we present a stunning find: 0.4 60 55 mg 45 mg 0.3mg 0.2 RED YELLOW LABEL GREEN LABEL 0.1 LABEL 0 Order of quantities of caffeine in different samples of tealeaves Heel Label > Yellow Label > ten Label
Determination of Caffeine in Tea Samples Ankit B ahiisiina OCTT-A
Determination of Caffeine in Tea Samples ACKNOWLEDGEMENTS First of all T would like to thank my cousin brother Mr. Neeraj Naithani Research Scholar Department of Chemistry, TTT Roorkee for his contribution in this study. T would also like to thank my Chemistry Teacher Ms. Rampal in providing a helping hand in making my project titled “Determination Of Caffeine In Tea Samples”. Disclaimers: The errors idiocies and inconsistencies remain my own. Ankit Bahuguna (Name and signature of the student)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) It is hereby certify that, the original and genuine research work is carried out to investigate abut the subject matter and the related data collection and has been completed solely and satisfactorily by this student regarding the Project titled “Determination Of Caffeine In Tea Samples”.
Signature (Subject Teacher)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) CONTENTS 1. 2. 3. 4. 5. 6. 7.
1. Introduction 2. Theory 3. Uses of Caffeine 4. Effects of Caffeine 5. Procedure 6. Observations 7. Result
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) INTRODUCTION
Tea is the most commonly and widely used soft beverage in the household. It acts as a stimulant for central nervous system and skeletal muscles. That is why tea removes fatigue, tiredness and headache. It also increases the capacity of thinking. It is also used for lowering body temperature. The principal constituent of tea, which is responsible for all these properties, is the alkaloid-caffeine. The amount of caffeine in tea leavers varies from sample to sample. Originally it was thought that caffeine is responsible for the taste and flavour of tea. But pure caffeine has been found to be a tasteless while substance. Therefore, the taste and flavour of tea is due to some other substance present in it. There is a little doubt that the popularity of the xanthenes beverages depends on their stimulant action, although most people are unaware Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) of any stimulation. The degree to which an individual is stimulated by given amount of caffeine varies from individual to individual. For example, some people boast their ability to drink several cups of coffee in evening and yet sleep like a long, on the other hand there are people who are so sensitive to caffeine that even a single cup of coffee will cause a response boarding on the toxic. The xanthene beverages also create a medical problem. They are dietary of a stimulant of the CNS. Often the physicians face the question whether to deny caffeine-containing beverages to patients or not. In fact children are more susceptible than adults to excitation by xanthenes. For this reason, tea and coffee should be excluded from their diet. Even cocoa is of Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) doubtful value. It has a high tannin content may be as high as 50 mg per cup. After all our main stress is on the presence of caffeine in xanthene beverages and so in this project we will study and observe the quantity of caffeine varying in different samples of tea leaves. Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT-A) Theory
The most important methylated alkaloid that occurs naturally is caffeine. Its molecular formula is CsH10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene and common name is 1-methylated thiobromine.
Purely it is white, crystalline solid in the form of needles. Its melting point is 123 0c. It is the main active principle component of tea leaves. It is present in tea leaves up to 3% and can be extracted by first boiling the tea leaves with water which dissolves many glycoside compounds in addition to caffeine. The clear solution is then treated with lead acetate to precipitate the glycoside compounds in the form of lead complex. The clear filtrate is then extracted with extracts caffeine because it is more soluble in it then water. Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT-A) Uses of Caffeine :
l.In medicine, it is used to stimulate, central nervous system and to increase flow of urine. 2. Because of its stimulating effects, caffeine has been used to relieve fatigue. But it is dangerous and one may collapse if not consumes it under certain limit. 3. Caffeine is also used in analgesic tablets, as it is believed to be a pain reliever. It is also beneficial in migraines. Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT-A) Effects of Caffeine
l.It is psycho – stimulant. 2. It improves physical and mental ability. 3. Its effect in learning is doubtful but intellectual performance may improve where it has been used to reduce fatigue or boredom. 4.When administered internally, it stimulates heart and nervous system and also acts as diuretic. On the contrary their excessive use is harmful to digestion and their long use leads to mental retardation. Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT-A) Procedure
=^> First of all, 50 grams of tea leaves were taken as sample and 150 ml of water was added to it in a beaker. =^> Then the beaker was heated up to extreme boiling. =^> The solution was filtered and lead acetate was added to the filtrater, leading to the formation of a curdy brown coloured precipitate. =^> We kept on adding lead acetate till no more precipitate has been formed. =^>
Again solution was filtered.
=^> Now the filtrate so obtained was heated until it had become 50 ml. =^> Then the solution left was allowed to cool.
=^>
After that, 20 ml. of chloroform was
added to it. =^>
Soon after, two layers appeared in the
separating funnel. Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT -A) =^>
We separated the lower layer.
=^> The solution then exposed to atmosphere in order to allow chloroform to get evaporated. =^> The residue left behind was caffeine. =^> Then we weighed it and recorded the observations. Similar procedure was performed with different samples of tealeaves and quantity of caffeine was observed in them Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT-A) I.Red Label Tea (Brooke Bond)
Weight of china dish
46.60gms
Weight of china dish with precipitate
47.20gms.
Amount of caffeine
0.60gms
2.Yellow Label Tea (Lipton) Weight of china dish
46.60gms
Weight of china dish with precipitate
47.15gms.
Amount of caffeine
0.55gms
Determination of Caffeine in Tea Samples A nkit Bahueuna (XTT-A) 3.Green Label Tea (Lipton)
Weight of china dish
46.60gms.
Weight of china dish with precipitate
47.05gms.
Amount of caffeine
0.45gms.
1. 2. 3.
1. Quantity of caffeine in Red label tea is 60mg. /sample of 50 gm. 2. Quantity of caffeine in yellow label tea is 55mg./sample of 50 gm. Quantity of caffeine in green label tea is 45mg./sample of 50 gm.
Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT-A)
0.6 Graphically plotting various tea samples in accordance with the amount of caffeine present in 0.5 them we present a stunning find: 0.4 60 55 mg 45 mg 0.3mg 0.2 RED LABEL YELLOW LABEL GREEN LABEL 0.1 0 Order of quantities of caffeine in different samples of tealeaves Heel Label > Yellow Label > ten Label
Determination of Caffeine in Tea Samples Ankit B ahiisiina OCTT-A
COMPARATIVE STUDY AND QUALITATIVE ANALYSIS OF DIFFERENT BRANDS OF COLD DRINKS AVAILABLE IN MARKET. CHEMISTRY PROJECT On Content of Cold Drinks Available in the Market
Poison vs. Nutrition AIM
COMPARATIVE STUDY AND QUALITATIVE ANALYSIS OF DIFFERENT BRANDS OF COLD DRINKS AVAILABLE IN MARKET. CERTIFICATE
It is hereby to certify that, the original and genuine investigation work has been carried out to investigate about the subject matter and the related data collection and investigation has been completed solely, sincerely and satisfactorily by Navi Arora of CLASS XII A, Mother Divine Sr. Sec. Public School (Rohini), regarding his project titled “Content of Cold Drinks Available in the Market ”. Teacher’s signature Acknowledgement
It would be my utmost pleasure to express my sincere thanks to My Chemistry Teachers Mrs. Aditi, Mrs. Richa and Mrs. Shobhna in providing a helping hand in this project. Their valuable guidance, support and supervision all through this project titled “ Content of Cold Drinks Available in the Market”, are responsible for attaining its present form. Navi arora XII – A PURPOSE
In recent days, soft drink brands were put into various questions regarding their purity. News flashed that they contain harmful pesticide, which arouse many interest i n knowing its contents because I have been drinking them for years. I wanted to confirm that whether the charge impose on these brands are true or not. Another fact which inspired me to do this project is that I am in touch with qualitative analysis whose knowledge with other factors helped me to do so. CONTENTS • • • • • • • • • • • •
Ø Introduction Ø Theory Ø Apparatus Ø Chemicals required Ø Detection of pH Ø Test for Carbon Dioxide Ø Test for Glucose Ø Test for Phosphate Ø Test for Alcohol Ø Test for Sucrose Ø Result Ø Conclusion
INTRODUCTION
The era of cold drinks began in 1952 but the indianization of industry marked its beginning with launching of limca and goldspot 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, Miranda, and Limca to give feeling of lightness, while Pepsi and Thumps Up to activate pulse and brain. 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 C6H12O6 .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 free dose. 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. APPARATUS
vTest tube vTest tube holder vTest tube stand vStop watch vBeaker vBurner vpH paper tripod stand vChina dish vWire gauge vWater bath CHEMICALS REQUIRED • • • • • • •
Ø Iodine solution Ø Potassium iodine Ø Sodium hydroxide Ø Fehling’s A & B solution Ø Lime water Ø Concentrated HNO3 Ø Benedict solution
•
Ø Ammonium molybdate
DETECTION OF PH
1-2 drops of the sample of cold drink of each brand was taken and put on the pH paper. The change in the color of pH paper was noticed and was compared with the standard pH scale. OBSERVATION
COLOUR CHANGE
PH VALUE
COCA COLA
PINK
1-2
2
SPRITE
ORANGE
3
3
LIMCA
PINKISH
3-4
4
FANTA
LIGHT DRINK
2-3
SERIAL NO
NAME OF
1
DRINK
INFERENCE
Soft drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drink of different brands are different due to the variation in amount of acidic contents. TEST FOR CARBON DIOXIDE EXPERIMENT
As soon as the bottles were opened, one by one the sample was passed through lime water. The lime water turned milky. OBSERVATON
SR. NO
NAME OF THE DRINK
TIME TAKEN (SEC.)
CONCLUSION
1
COCA COLA
26.5
CO2 IS PRESENT
2
SPRITE
21
CO2 IS PRESENT
3
LIMCA
35
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 INVOLVED
Ca(OH)2 (s) + CO2(g) ———–àCaCO3 (s) + H2O(s) TEST FOR GLUCOSE
Glucose is a reducing sugar acid. Its presence is detected by the following test:1. BENIDICTS’S SOLUTION TEST:-
A small sample of cold drink of different brands was 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 color confirms the presence of glucose in cold drinks. OBSERVATON
SR. NO
NAME OF THE DRINK
OBSERVATION
CONCLUSION
1
COCA COLA
REDDISH COLOUR
GLUCOSE PRESENT
2
SPRITE
REDDISH COLOUR
GLUCOSE PRESENT
3
LIMCA
REDDISH COLOUR
GLUCOSE PRESENT
4
FANTA
REDDISH COLOUR
GLUCOSE PRESENT
INFERENCE
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. OBSERVATON
SR. NO
NAME OF THE DRINK
OBSERVATION
CONCLUSION
1
COCA COLA
Reddish Brown Precipitate
GLUCOSE PRESENT
2
SPRITE
Reddish Brown Precipitate
GLUCOSE PRESENT
3
LIMCA
Reddish Brown Precipitate
GLUCOSE PRESENT
4
FANTA
Reddish Brown Precipitate
GLUCOSE PRESENT
INFERENCE
All the samples give positive test for glucose with Fehling’s solutions (A&B).Hence all the cold drinks contain glucose. TEST FOR PHOSPHATE
Sample of each brand of cold drink was taken in a separate test tube and ammonium molybdate followed by concentrated nitric acid (HNO3) was added to it, the solution was taken heated and the color of the precipitate confirms the presence of phosphate ions. OBSERVATON
SR. NO NAME OF THE DRINK OBSERVATION
CONCLUSION
1
COCA COLA
CANARY-YELLOW PPT
PHOSPHATE IS PRESENT
2
SPRITE
CANARY-YELLOW PPT
PHOSPHATE IS PRESENT
3
LIMCA
CANARY-YELLOW PPT
PHOSPHATE IS PRESENT
4
FANTA
CANARY-YELLOW PPT
PHOSPHATE IS PRESENT
INFERENCE
All the soft drinks contain phosphate ions which are detected by the presence of phosphate when canary yellow obtained. CHEMICAL REACTION INVOLVED
NaHPO4 + 12 (NH4)2MoO4 + 21HNO3 +3H+———–à (NH4)3PO4.12MoO3 +21HN4NO3 +12H2O TEST FOR ALCOHOL
Samples of each brand of cold drinks are taken in sample test tube and iodine followed by potassium iodide and sodium hydroxide (NaOH) solution is added to each test tube. Then the test tube are heated in hot water bath for 30 minutes yellow colored precipitate confirmed the presence of alcohol in cold drinks OBSERVATON
SR. NO NAME OF THE DRINK OBSERVATION
CONCLUSION
1
COCA COLA
YELLOW PPT
ALCOHOL IS PRESENT
2
SPRITE
YELLOW PPT
ALCOHOL IS PRESENT
3
LIMCA
YELLOW PPT
ALCOHOL IS PRESENT
4
FANTA
YELLOW PPT
ALCOHOL IS PRESENT
INFERENCE
All the Brands of Cold Drinks Contain Alcohol. CHEMICAL REACTION INVOLVED
CH3CH2OH +4I2+ 6NaOH——àCHI3 + HCOONa +5NaI +5H2O
TEST FOR SUCROSE
5 ml samples of each brand of cold drinks was taken in a china dish and heated very strongly until changes occur. Black colored residue left confirms the presence of sucrose in cold drinks. OBSERVATON
SR. NO NAME OF THE DRINK OBSERVATION
CONCLUSION
1
COCA COLA
BLACK RESIDUE
SUCROSE IS PRESENT
2
SPRITE
BLACK RESIDUE
SUCROSE IS PRESENT
3
LIMCA
BLACK RESIDUE
SUCROSE IS PRESENT
4
FANTA
BLACK RESIDUE
SUCROSE IS PRESENT
INFERENCE
All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contained highest amount of sucrose. 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, ions and carbon dioxide. All are acidic in nature. On comparing the pH value of different brands coca cola is most acidic and limca is least acidic of all the four brands taken. pH value of coca cola is nearly equal to disinfectant which is harmful for body. CARBON DIOXIDE AMONG THE FOUR SAMPLES OF COLD DRINKS TAKEN –SPRITE HAS MAXIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE AND FANTA HAS MINIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE. CONCLUSION DISADVANTAGES OF COLD DRINKS
1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause “diabetes”. 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 consive material. 6. Soft drinks have also ability to remove blood so they are very harmful to our body. USES OF COLD DRINKS
1. 2. 3. 4. 5.
Cold drinks can be used as toilet cleaners. They can remove rust spots from chrome car humpers. They clean corrosion from car battery terminals. Soft drinks are used as an excellent ‘detergent’ to remove grease from clothes. They can loose a rusted bolt.
