CHEMISTRY PROJECT ON

Adverse Effects of Contents of Soft Drinks

Submitted byTrisha Bhagawati Class - XII-C Roll No. - 26

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AIM
COMPARITIVE STUDY AND QUALITATIVE ANALYSIS OF FOUR BRANDS OF SOFT DRINKS AVAILABLE IN THE MARKET

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

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)

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.

CONTENTS
I. II. Introduction 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

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.

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

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.

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 Fehlings 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 1-2 3 3-4 2-3

NATURE 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. 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. 35 sec. 36 sec.

1.COCA COLA 2.SPRITE 3.LIMCA 4. FANTA

CO2 Present CO2 Present 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. BENIDICTS SOLUTION TEST EXPERIMENT OBSERVATION INFERENCE
Small samples of each of the four soft drinks were taken in test tubes and a few drops of Benedicts 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. FEHLINGS SOLUTION TEST

EXPERIMENT OBSERVATION INFERENCE
Small samples of soft drinks of the four brands were taken in test tubes and a few drops of Fehlings A solution and Fehlings 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 2.SPRITE 3.LIMCA 4. FANTA

Black residue Black residue Black residue Black residue

Sucrose present Sucrose present Sucrose present 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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