CHEMISTRY

PROJECT REPORT

COMPILED AND SUBMITTED BY

SRUTHI NAIR
AIM

TO ANALYSE
SOFT DRINKS
 CONTENT
1. Acknowledgement
2. Certificate
3. Introduction
4. Manufacturing Process
5. Highlights
6. Chemical Analysis
7. Experiment, Observation, Inference
8. Conclusion
9. Bibliography
 ACKNOWLEDGEMENT

I would like to pay my heartfelt gratitude to my

Teacher MR. MUKESH TEWATIA for infusing
enthusiasm and motivation in me. I thank him again,
for his adroit handling, concrete guidance and
incredible corporation to my project, without which
this project would be abortive and nugatory. I would
also like to have the opportunity to extend my
regards to Laboratory Assistant Mr. Ompal for acting
as abettor and rendering help from time to time.
 CERTIFICATE

This is to certify that the Project on SOFT DRINKS

ANALYSIS undertaken by SRUTHI NAIR of Class XII
(Science Group) has completed this project under my
supervision fulfilling the required conditions. This
project may be considered as a part of the chemical
practical examination A.I.S.S.C.E. conducted by
CBSE.
ROLL NO.

(TEACHER )
 INTRODUCTION

The term soft drink was originated to distinguish

nonalcoholic beverages from hard liquor, or spirits.
Soft drinks are nonalcoholic carbonated or non
carbonated beverages, usually containing a
sweetening agent, edible acids and natural or
artificial flavors. Soft drinks including cola
beverages, fruit-flavoured drinks, and ginger ale and
root beer. Coffee, tea, milk, cocoa and undiluted
fruit and vegetable juices are not considered soft
drinks.

The characteristic fizz and sparkle of soft drinks is

the result of carbonationodissolving carbon dioxide in
the soft drinks during processing (see Carbon
Dioxide). Because they contain carbonated water, or
soda water, soft drinks are also called soda pop,
soda, or pop (See also Soda Fountain).

The first attempts to make carbonated soft drinks

were the result of a desire to duplicate the naturally
effervescent, mineral-rich waters that flowed from
the springs at well-known European spas. Early
experimenters believed that the effervescence was
the source of the reputed healthful properties of the
waters, and they therefore concentrated this gaseous
carbon dioxide to make soft drink.
 MANUFACTURING PROCESS
HOW SOFT DRINKS ARE MADE
WATER

Although water is most often taken from a safe

municipal supply, it usually is processed further to
ensure uniformity of the finished product; the
amount of impurities in the municipal supply may
vary from time to time. In some bottling plants the
water-treatment equipment may simply consist of a
sand filter to remove minute solid matter and
activated carbon purifier.

CARBON DIOXIDE AND CARBONISATION

Carbon dioxide gas gives the beverage its sparkle

and tangy taste and prevents spoilage. While it has
not been conclusively proved that carbonation offers
a direct medical benefit, carbonated beverages are
used to alleviate postoperative nausea when no
other food can be tolerated, as well as to ensure
adequate liquid intake.

WATER

Soft drinks are mostly water. So the quality of the

water going into soft drink is very important. A
series of filtration systems produces the high quality
water that is fresh, clean and clear.
THE FLAVOUR

Flavouring syrup is normally a concentrated solution

of a sweetener (sugar or artificial), an acidulant for
tartness, flavouring, and a preservative when
necessary.

ADDING BUBBLES IN A GAS

After the flavors are added to the water, the result is

a great taste, but slightly boring beverage. Now, the
bottler brings it to life by adding carbon dioxide, a
tasteless, odorless, natural gas, with a machine
called a carbonator.

FILLING UP

Now the soft drinks are ready to put into a

container. It is transferred under pressure to a filling
machine. The filling machine squirts just the right
amount into squeaky clean containers which are
immediately sealed for freshness.

WARM UP

Throughout the manufacturing process, soft drinks

are usually chilled. If they are transferred this way,
condensation would form on the outside of the
container and make cartons and cases wet.
Therefore, every container is sprayed with warm
water to bring it to room temperature and dried
before moving on to shipping.
PACKAGING AND VENDING

Soft drinks are packaged in glass or plastic bottles,

tin-free steel, aluminium, or plastic cans, treated
cardboard cartons, foil pouches, or in large stainless
steel containers. Many soft drink containers have
labels pre-printed before they arrive at the soft drink
plant. If not, they are applied, placed in cartons or
trays, bundled into large pallets and whisked away.
 RECENT CONTROVERSY OF
PESTICIDES IN SOFT DRINKS

Pesticides refer to any substance that is used for

preventing, destroying, repelling, controlling Pests,
rodents and insects. These are necessary evils,
necessary because they help protect the Crops,
increase yields and ensure food security, but evil
because they are poisons if consumed Continuously
for a long period of time or in large quantities.

12 brands of cold drinks put to the test in the coolest

event of our times. Faring the worst in the “health
test” were Mirinda Lemon followed by Coca-Cola,
Pepsi, Fanta, Mirinda, Orange, 7Up, Mountain Dew,
Limca, Thums Up and Spirite.

The Pollution Monitoring Laboratory (PML) of the

Centre for Science and Environment (CSE) places in
the public domain it analysis of the contents of 12
cold drink brands sold in Delhi. Three bottles of each
of the 12 brands were purchased from markets and
analyzed to see if they are contained pesticides.

PML tested the cold drink samples for 16

organochlorine pesticides 12 organophosphorus
pesticides and 4 synthetic pyrethroides of all of these
are commonly used in India as insecticides, in
agricultural fields as well as at home
The test found organochlorine pesticides
LINDANE: This deadline insecticide damages the
body is central nervous system as well as immune
system and is a confirmed carcinogen.

It found organ phosphorus pesticides

CHLOROPYRIFOS: Especially dangerous for
mothers-to-be and babies as it is a suspected
neuroteratogen (it causes malformations in fetuses),
this pesticide was found in 100 per cent of the
samples

MALATHION: Detected in 97 per cent of the

samples. Malathion gets activate in the human liver
to produce malaoxon, deadly for the nervous system.
It is also a confirmed mutagen ó t can t inker with
the body is chromosomal set-up.

HIGHLIGHTS
NUTRITIONAL HIGHLIGHTS

Soft Drinks, 1 can (12fl. Oz.) (355ml)

Calories : 147
Protein : 0.0g
Carbohydrate : 38g
Total Fat : 0.0g
Fiber : 0.0g

HEALTH BENEFITS AND CONCERNS

Female infertility
Soft drinks are a source of caffeine, and while not
every study finds that caffeine reduces female
fertility, many doctors recommend that women
trying to get pregnant avoid caffeine.

Gastritis
Caffeine, found in some soft drinks, increases
stomach acid. Avoiding caffeine-containing soft
drinks should therefore aid in the healing of gastritis.
Hypoglycemia

Even modest amounts of caffeine may increase

symptoms of hypoglycemia. For this reason,
caffeinated beverages (such as some soda pop)
should be avoided.

Insomnia

The effects of caffeine stimulant last up to 20 hours,

so some people will have disturbed sleep patterns
even when their last cup of coffee was in the
morning. Besides regular coffee, there are many
other sources of caffeine, including many soft drinks.

DRINKS TAKEN FOR STUDY

I. COCA COLA
II. PEPSI
III. SPRITE
 PHYSICAL ANALYSIS
PROCEDURE

Bottles were numbered in order of drink taken.

CARBON DIOXIDE CONTENT TEST

The bottles wee taken and opened with a bottle

opener.
Then the stopwatch noted the time for which
effervescence took place.

COLOR

The color of each drink was noted.

FLAVOUR

The flavour of each drink was noted by taking a sip.

CHEMICAL ANALYSIS
PROCEDURE
TEST FOR SUCROSE

MOLISCHS TEST

A small quantity of each of drinks was taken in

different test tubes. Then a few drops of molischs
reagent was added. One ml of conc. sulphuric acid
was slowly poured along test tube. Violet coloration
shows the presence of sucrose.

TEST FOR GLUCOSE

FEHLINGS SOLUTION TEST

Equal amount of soft drinks were taken in different

test tubes and one to two ml. Of Fehling solution A
and Fehling solution B were added and kept in boiling
water bath. Formation of reddish brown precipitate
indicate presence of glucose.

BENEDICTS SOLUTION TEST

Soft drinks were taken in different test tubes. Then

small amount of benedicts solution was added to test
tubes. A reddish brown precipitate indicated the
presence of glucose.

TOLLENS REAGENT TEST

Tollens reagent is ammonical silver nitrate solution.

It was added to each test tube containing soft drinks
and then these test tubes were heated in boiling hot
water bath. Appearance of silver mirror indicates of
aldehydes.

TEST FOR ETHYL ALCOHOL

IODOFORM TEST

To the test tubes containing soft drinks, sodium

hydroxide and iodine was added. Appearance of
yellow precipitate of iodine indicate the presence of
ethanol.
 COCA COLA
EXPERIMENT OBSERVATION INFERENCE
Time for which fumes 55 second
come out
Color Dark brown
Ph value 2 Acidic
nature
Flavour Cola
Molisch’s Violet color Sucrose
reagent+sulphuric confirmed
Acid+sample
Fehling’s solution Reddish Glucose
A+Fehling’s solution brown confirmed
B+sample+heat precipitate
Tollen’s Silver mirror Aldehyde
reagent+sample+heat confirmed
Sodium Yellow Ethanol
hydroxide+Iodine+sa precipitate confirmed
mple
 PEPSI
EXPERIMENT OBSERVATION INFERENCE
Time for which fumes 52 second
come out
Color Dark brown
Ph value 3 Acidic
nature
Flavour Cola
Molisch’s Violet color Sucrose
reagent+sulphuric confirmed
Acid+sample
Fehling’s solution Reddish Glucose
A+Fehling’s solution brown confirmed
B+sample+heat precipitate
Tollen’s Silver mirror Aldehyde
reagent+sample+heat confirmed
Sodium Yellow Ethanol
hydroxide+Iodine+sa precipitate confirmed
mple
 SPRITE
EXPERIMENT OBSERVATION INFERENCE
Time for which fumes 33 second
come out
Color Pale yellow
Ph value 3 Acidic
nature
Flavour Lemon
Molisch’s Violet color Sucrose
reagent+sulphuric confirmed
Acid+sample
Fehling’s solution Reddish Glucose
A+Fehling’s solution brown confirmed
B+sample+heat precipitate
Tollen’s Silver mirror Aldehyde
reagent+sample+heat confirmed
Sodium Yellow Ethanol
hydroxide+Iodine+sa precipitate confirmed
mple
 RESULT
1. Carbon dioxide under pressure was in order of
time taken Sprite<Coca cola<Pepsi
2. Sucrose was present in all drinks
3. Glucose was present in all drinks
4. Drinks also contained some amount of ethanol
 CONCLUSION
From this we conclude that all soft drinks have
certain amount of glucose, sucrose, and ethanol
besides having carbon dioxide gas under pressure.

These drinks do not contain fruit juices, but are

artificially flavoured. These soft drinks contain dyes
preservatives etc. It is not possible to detect all
contents of these drinks due to limited equipments
available in the lab.
 BIBLIOGRAPHY

1. Comprehensive lab manual

2. Rohit Publication lab manual
3. Britannica Online Encyclopedia
4. Other internet sources.