chemistry project on qualitative analysis of various soft drinks
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This project placed here, is a result of the kind guidance, careful supervision and timely assistance rendered to me by our honorable chemistry teacher “Mr. A.K.Sinha”.
This project would not have been completed without the timely suggestion provided by our honorable teacher who carefully groomed and nurtured me throughout the academic year.
Special thanks go to my parents and family members for their constant support and a conductive congenial atmosphere for learning at home.
I am grateful to my principal who has encouraged me constantly.
All has provided me with all the facilities.
This is to certify that MILIND RAJ DIXIT of
class XIIth MATHS “A”, Roll No.
for the session of 2015-2016 has
effortlessly, successfully completed this
project in chemistry on “QUALITATIVE
ANALYSIS OF VARIOUS SOFT
DRINKS” in the partial fulfillment of the
practical examination in the
CHEMISTRY-AISSCE under my
guidance and the supervision. It is
recommended that it may be accepted
for the purpose of examination.
Head of Department
CHEMISTRY
About The Project
Aim Of The Project
Materials Required
Test Performed On Various Soft Drinks
Graph
Charring Test
Soft Drinks And Health
Conclusion
Bibliography
ABOUT THE PROJECT
My friends and I have found that the” Qualitative Analysis of various soft drinks” the most interesting and informative amount the list of projects in curriculum.
Several tests were done on various soft drinks brought in the school laboratory under the instructive guidance of our chemistry teacher ‘Mr. A.k.Sinha”.
We did the test for the presence of glucose, sucrose & ethyl alcohol. Charring tests were done to find time, amount of sugar content in the brands. The pH values of the drinks were found using pH scale provided.
Thus, we were able to compare the various brands of soft drinks and
thereby make graph to show accurate comparisons.
AIM OF THE PROJECT
The “Qualitative analysis of Various Brands Of Soft Drinks” aims at finding the various contents of the soft drinks.
We find their pH values and compare their effervescence time. Tests are done to detect the presence of Glucose, Sucrose and Ethyl Alcohol.
Charring tests are performed to compare the amount of sugar present in various soft drinks.
MATERIALS REQUIRED
Sample of Cold Drinks
pH papers
Stop Watch
Fehling’s Solution I & II
Benedict’s Solution
Dilute Hydrochloric acid
Sodium Hydroxide
Iodine solution
Test Tubes
Test Tube Holder
China dishes
Beakers
Petri dishes
TASTE : ORANGE
COLOR : ORANGE
PH Value : 2.5
Effervescence : 12 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : PRESENT
Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt
GLUCOSE TEST : PRESENT
Sample + Fehling’s sol. I & II red ppt.
ETHYL ALCOHOL TEST : PRESENT
Sample + Iodine sol. + NAOH Brown ppt.
TASTE : BITTER
COLOR : COLORLESS
PH Value : 3.4
Effervescence : 1200 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : ABSENT
Sample +dil HCL+ NAOH+ Benedict’s sol. no ppt
GLUCOSE TEST : ABSENT
Sample + Fehling’s sol. I & II no ppt.
ETHYL ALCOHOL TEST : ABSENT
Sample + Iodine sol. + NAOH no ppt.
TASTE : LIGHT
COLOR : BLACKISH BROWN
PH Value : 3.1
Effervescence : 570 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : PRESENT
Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt
GLUCOSE TEST : PRESENT
Sample + Fehling’s sol. I & II red ppt.
ETHYL ALCOHOL TEST : PRESENT
Sample + Iodine sol. + NAOH brown ppt.
TASTE : LEMON
COLOR : CREAMISH WHITE
PH Value : 3.1
Effervescence : 5 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : PRESENT
Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt
GLUCOSE TEST : PRESENT
Sample + Fehling’s sol. I & II red ppt.
ETHYL ALCOHOL TEST : PRESENT
Sample + Iodine sol. + NAOH brown ppt.
TASTE : ORANGE
COLOR : ORANGE
PH Value : 2.5
Effervescence : 12 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : PRESENT
Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt
GLUCOSE TEST : PRESENT
Sample + Fehling’s sol. I & II red ppt.
ETHYL ALCOHOL TEST : PRESENT
Sample + Iodine sol. + NAOH brown ppt.
TASTE : BITTER
COLOR : CHOCOLATE BROWN
PH Value : 2.5
Effervescence : 90 Sec
CHEMICAL ANALYSYS
SUCROSE TEST : PRESENT
Sample +dil HCL+ NAOH+ Benedict’s sol. Orange ppt
GLUCOSE TEST : PRESENT
Sample + Fehling’s sol. I & II red ppt.
ETHYL ALCOHOL TEST : PRESENT
Sample + Iodine sol. + NAOH brown ppt.
THE RESIDUE LEFT IN ALL BRANDS IS PUT INTO A PIE CHART
pH VALUE
LIMCASODAPEPSIGOLD SPOTTHUMS-UPMIRINDA
GRAPH OF pH values
GRAPH OF pH VALUES
THUMS-UP MIRINDA LIMCA PEPSI SODA GOLD SPOT0
0.5
1
1.5
2
2.5
3
3.5
4
3.1
2.5
3.5 3.4
3.8
2.5
pH VALUE
This is actually a heating test to find
the amount of residue left in various
soft drinks after heating. This
ultimately tells us about the level of
sugar present in various soft drinks.
In the test of the sample (5 ml) of
each soft drink is taken in separate
china dishes and heated for sufficient
time to dry it out. Then the residue
left is studied.
It was observed that the maximum
amount of residue was left in the
case of Gold Spot while minimum in
Soda.
Soft drinks provide large amounts of sugars (mostly high fructose corn syrup) to many individuals’ diet. The calories of soft drinks are likely to contribute to health problems, particularly overweight and obesity. Those conditions have become far more prevalent during the period in which soft drink consumption has soared. Several scientific studies have provided experimental evidences that soft drinks are directly related to the weight gain. The weight gain, in term is a prime risk factor for type 2 diabetes, which for the first time, is becoming a problem for teens as well as adults. As people get older, excess weight also contribute to heart attacks, strokes and cancer.
Frequent consumption of soft drinks may also increase the risk of osteoporosis especially in people who drink soft drinks instead of calcium rich milk. Dental experts urge the people to drink less soda pap, especially between meals, to prevent tooth decay (due to sugars) and dental erosion (due to acids).
Frequent consumers of soft drinks may also be at a higher risk of kidney stones and a slightly higher risk of heart disease. More research is needed in both of these areas.
Researches around the world has thus established beyond doubts that soft drinks consumption is injurious to health.
CONCLUSIONIn the end I would like to mention about the important results in this interesting and exciting project.
Most of the brands of the soft drinks are chemically very similar except the soda water which is actually carbonated water and cannot be considered as soft drink.
All the brands have glucose, sucrose and ethyl alcohol except soda. The difference lies only in the color, name of the brands and its flavor. This is the reason why everyone’s favorite brand keeps on changing and to satisfy the public, companies keep changing the colors and the flavors.
Comprehensive Chemistry by Dr. N.K.Verma.
Pradeep’s New Course Chemistry By S.C.Kheterpal.
ABC of Chemistry.
Lab Manual In Chemistry By Arya Book Depot.
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