1.

0 INTRODUCTION

The era of cold drinks began in 1952 but the indianisation 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. Nowadays, 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.

1.1 THEORY There are many kinds of different brands for cold drinks which commonly composed of alcohol, carbohydrates, carbon dioxide, phosphate ions and others kind of chemicals. Usually the soft drinks provide feeling of warmth, lightness and have a tangy taste which is favored by everyone. When the bottle contains the soft drinks were shaked, bubbles will formed. Carbon dioxide is responsible for the formation of bubbles. The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste. Carbohydrates, an organic compound which formed naturally are the major source of energy to our body. The general formula of carbohydrates is ( O . Carbohydrates are classified on the basis of their

molecule size as monosaccharide, disaccharides and polysaccharides. Glucose is a monosaccharide with formula . 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 . 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 are also dependent on the acidic contents in the soft drinks, such as citric acid and phosphoric acid.

1.2 LITERATURE REVIEW

A soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, seltzer, mineral, sparkling water, lolly water, or carbonated beverage) is a beverage that typically contains water (often, but not always, carbonated water), usually a sweetener, and usually a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes (in the case of diet drinks) or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called soft in contrast to hard drinks (alcoholic beverages). Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume if the drink is to be considered non-alcoholic. Fruit juice, tea, and other such non-alcoholic beverages are technically soft drinks by this definition but are not generally referred to as such. Soft drinks may be served chilled or at room temperature and some can be served warm. In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks. Priestley found that water treated in this manner had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water. Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century.

1.3 PROBLEM STATEMENT There are rumor and cases where involving the statement about Drinking excess of soft drink give harm to our body. So, there must be same kind of chemicals in the content of the soft drinks that may harm our health by drinking too regularly. What is that chemical and condition?

1.4 OBJECTIVE The objective of the project is: i) To study the contents of selected cold drinks. ii) To determine the least harmful cold drinks brands. iii) To identify the advantages and disadvantages of cold drinks.

2.0 METHODOLOGY

2.1 APPARATUS: Test tubes, test tube holder, test tube rack, stopwatch, beaker, Bunsen burner, wire gauge, pH meter, pH paper, wire gauze, petri dish

2.2 MATERIALS: Iodine solution, potassium iodide solution, sodium hydroxide, Fehlings A & B solution, lime water, concentrated nitric acid, , Benedict solution, ammonium molybdate, pepsi, coca

cola, sprite, sarsi, 7-Up lemon, water bath, distilled water

Figure 1: The sample of soft drinks used

2.3 PROCEDURE:

2.3.1 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.

2.3.2 Test for carbon dioxide As soon as the bottles were opened, one by one the sample was passed through lime water.

2.3.3 Test for glucose Glucose is a reducing sugar acid. Its presence is detected by the following test:i) Benedictss solution test A small sample of cold drink of different brands was taken in a test tube and a few drops of Benedicts reagent was added. The test tube was heated for few seconds. ii) Fehlings solution test A small sample of cold drink of different brands was taken in a test tube and a few drops of Fehlings A solution and Fehlings B solution was added in equal amount. The test tube was heated in a water bath for 10 minutes.

2.3.5 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

2.3.6 Test for sucrose 5 ml samples of each brand of cold drinks was taken in a petri dish and heated very strongly until changes occur.

3.0 OBSERVATIONS/ RESULTS

3.1 RESULTS:

3.1.1 Detection of pH Name of drinks Coca-cola Sarsi Sprite 7-Up lemon pH value 2.37 3.65 3.38 3.43 Colour changes Dark orange Light yellow Light orange Light orange

Inference: Soft drinks are generally acidic due to the presence of citric acid and phosphoric acid. The pH values of cold drinks of different brands or company may be slightly different due to the variation in the amount of acidic contents.

3.1.2 Test for Carbon Dioxide Name of drinks Coca-cola Sarsi Sprite 7-Up Lemon Time taken (s) 26.5 18.3 21.0 23.2 Conclusion Carbon dioxide present Carbon dioxide present Carbon dioxide present Carbon dioxide present

Inference: All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide, dissolves in water to form carbonic acid, which is responsible

for its tangy taste. The chemical reaction involved is: (g)

Ca(

(s) + C

(s) +

O (s)

3.1.3 Test for Glucose i) Benedictss solution test Name of Drinks Coca-cola Sarsi Sprite 7-Up Lemon Observation Reddish colour precipitate Reddish colour precipitate Reddish colour precipitate Reddish colour precipitate Conclusion Glucose is present Glucose is present Glucose is present Glucose is present

Inference: The formation of reddish color precipitate indicates the presence of glucose in cold drinks. All the samples gave positive test for glucose with Benedicts reagent. Hence, all the drinks contain glucose. ii) Fehlings solution test Name of Drinks Coca-cola Sarsi Sprite 7-Up Lemon Observation Reddish brown precipitate Reddish brown precipitate Reddish brown precipitate Reddish brown precipitate Conclusion Glucose is present Glucose is present Glucose is present Glucose is present

Inference: The formation of brown precipitate is responsible for the presence of glucose in cold drinks. All the samples gave positive test for glucose with Fehlings (A & B) solutions. Hence all the cold drinks contain glucose.

3.1.4 Test for Alcohol Name of Drinks Coca-cola Sarsi Sprite 7-Up Lemon Observation Yellow colour precipitate Yellow colour precipitate Yellow colour precipitate Yellow colour precipitate Conclusion Alcohol is present Alcohol is present Alcohol is present Alcohol is present

Inference: The appearance of yellow coloured precipitate indicates the presence of alcohol in cold drinks. All the cold drinks samples gave positive test for alcohol. Hence all the cold drinks contain alcohol. The chemical reaction involved is: + 6NaOH CH

OH +

+ HCOONa + 5NaI + 5

3.1.5 Test for Sucrose Name of Drinks Coca-cola Sarsi Sprite 7-Up Lemon Observation Black residue Black residue Black residue Black residue Conclusion Sucrose is present Sucrose is present Sucrose is present Sucrose is present

Inference: The black coloured residue left indicates the presence of sucrose in cold drinks. All the brands of cold drinks used contain sucrose. But the amount of sucrose varies in each brand of drink. Coca-cola contains highest amount of sucrose.

3.2 DISCUSSION

Based on the observations and inferences obtained, coca-cola is the most acidic soft drink among the other samples. The pH value of the soft drink samples, coca-cola, sarsi, sprite and 7Up are 2.37, 3.65, 3.38 and 3.43 respectively. The acidity is ascending in the order: sarsi sprite 7-Up

coca-cola. The time taken to detect the presence of carbon dioxide for the samples,

coca-cola, sarsi, sprite and 7-Up are 26.5s, 18.3s, 21.0s and 23.2s respectively due to their pH values. The further research should be focus on the effects of pH value on human health. When tested with Benedicts solution, all the samples of soft drink give out a reddish colour precipitate. While the samples give out reddish brown precipitate when tested with fehlings solution. Both of tests indicate the presence of glucose in the samples of soft drink used. When the samples tested with iodine followed by potassium iodide and sodium hydroxide (NaOH) solution, yellow precipitate is formed. This indicates the presence of alcohol in the samples of soft drink used. Besides, when all the samples of soft drink heated very strongly, black residue is formed which indicates the presence of sucrose.

3.2.1 Sources of error: i) An error due to the reaction time for pressing the stopwatch.

3.2.2 Precautionary steps: i) Repeat the experiments several times to increase the accuracy of the results. ii) Wash the pH meter with the distilled water so that the previous soft drinks used does not stay at the meter. iii) The experiment for testing the presence of carbon dioxide must begin immediately as the canes of the soft drink samples are opened.

3.2.3 Steps to overcome the weakness of the experiment: i) Use a digital stopwatch.

4.0 CONCLUSION

As the conclusion, all the soft drink samples that we used in this experiment contain glucose, sucrose, alcohol and carbon dioxide. This is due to the presence of citric acid, phosphoric acid and the carbonated drink (carbonic acid) used as shown on the label. Sucrose or table sugar is obtained from sugar cane or sugar beets. The high intake of sucrose may increase the risk of developing pancreatic cancer. Glucose is a carbohydrate and is most important simple sugar in human metabolism. Glucose is called a simple sugar or a monosaccharide because it is one of the smallest units which have the characteristics of this class of carbohydrates. Alcohol is created when grains, fruits, or vegetables are fermented. Fermentation is a process that uses yeast or bacteria to change the sugars in the food into alcohol. Alcohol actually blocks some of the messages trying to get to the brain. This alters a person's perceptions, emotions, movement, vision, and hearing.

Moreover, soft drinks is seems to bring more harm than good to the human. There are a lot of disadvantages of soft drinks such as dehydration, high-sugar intake, weight gain and calcium depletion. Soft Drinks are acidic which corrodes teeth by eroding its enamel. The high amount of sugar present in it leads to development of bacteria that leads to dental problems. Replacing water with soft drinks fails to provide adequate hydration because the high sugar content and caffeine in soft drinks promote dehydration. Consuming foods containing so much added sugar contributes to increased blood glucose levels, a condition that increases the risk of developing diabetes and provides additional calories.

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BIBLIOGRAPHY 1) Peter Cann and Peter Hughes, 2002, Chemistry for Advanced Level, John Murray Publishers Ltd.

2) Erik Lewis and Martyn Berry, 2000, AS and A Level Chemistry, Pearson Education, Inc.

3) B Earl and LDR Wilfofd, 2000, Introduction To Advance Chemistry, John Murray Publishers Ltd.

4) Chris Conoley and Phil Hills, 2002, Chemistry, Harper Collins Publishers Ltd.

5) John W. Hill, Ralph H. Petrucci, Terry W.McCreary and Scott S. Perry, 2005, General Chemistry Fourth Edition, Pearson Education, Inc.

6) Norman Conquest, 2001, Intermediate 2 Chemistry, Hodder Gibson Publishers.

7) Google, 2013, 13 June, Alcohol, 13 July 2013, http://www.kidshealth.org.

8) Google, 2003, 8 February, Sucrose, 13 July 2013, http://www.elmhurst.edu.

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