CHEMISTRY INVESTIGATORY PROJECT

BY- ASHUTOSH ANAND

This project placed here is a result of kind guidance, careful supervision and timely assistance rendered by our Honorable chemistry teacher Mr. Lal Ji Lal

This project wouldnt have been completed without the timely suggestion provided by our respected teacher who carefully groomed and nurtured us throughout the academic year.

I would also like to thank my friends whose efforts helped me to complete the project.

NAME: Ashutosh Anand CLASS: XII A (Science) CLASS ROLL NO.:06 BOARD ROLL NO.:

 About the project

Aim of the project

Materials required

Tests performed on various soft drinks

Charring test

Graphical analysis

Conclusion

Bibliography

ABOUT THE PROJECT

My friends and I found that Qualitative Analysis of Various Soft Drinks was most interesting and informative among the list of projects in the curriculum. Several tests were done on the various soft drinks brought in the school laboratory under the able guidance of our chemistry teacher. We did the test for the presence of Glucose, Sucrose and Ethyl Alcohol. Charring tests was done to find the amount of sugar content in the brands. Values of the drinks are determined using pH provided. Thus we are able to compare the various brands of soft drinks and thereby made proper graphs to show accurate comparisons.

AIM OF THE PROJECT

The qualitative analysis of various soft drinks for finding various constituents of the soft drinks. We find their pH value and compare their effervescence time. Tests are done to find out whether there is a presence of Glucose, Sucrose and Ethyl Alcohol.

Charring test was performed to compare the amount of sugar present in various soft drinks.

MATERIALS REQUIRED
Samples of soft drinks pH paper Fehlings solution Benedicts solution Dilute hydrochloric acid Sodium hydroxide Iodine solution Test tubes Test tube holders China dish Beaker Petri dish

SODA
Properties Taste Colour Effervescence pH colour pH Value Conclusion Bitter Colourless 120 seconds Light Orange 3.4

CHEMICAL ANALYSIS
Tests Performed Sucrose test Strong heating Glucose Test Sample + Dil. HCl + NaOH + Benedict's Sol. Sample + Fehlings Sol. Ethyl Alcohol Test Sample + Iodine Sol. + NaOH Phosphate Test Sample+ NH4Mo+ HNO3 Inference Absent No Black Residue Absent No Precipitation No Precipitation Absent No precipitation Absent No Precipitate

THUMS UP
Properties Taste Colour Effervescence pH colour pH Value Conclusion Bitter Cola Chocolate Brown 90 seconds Pinkish 3.1

CHEMICAL ANALYSIS
Tests Performed Sucrose test Strong heating Glucose Test Inference Present Black residue Present

Sample + Dil. HCl + NaOH + Benedict's Reddish Sol. Precipitate Sample + Fehlings Sol. Reddish Brown Precipitate Ethyl Alcohol Test Present Sample + Iodine Sol. + NaOH Phosphate Test Sample + NH4Mo+ conc. HNO3 Yellow Precipitate Present Canary Precipitate

FANTA
Properties Taste Colour Effervescence pH colour pH Value Conclusion Orange Orange 120 seconds Brown 2.5

CHEMICAL ANALYSIS
Tests Performed Sucrose test Strong heating Glucose Test Sample + Dil. HCl + NaOH + Benedict's Sol. Sample + Fehlings Sol. Ethyl Alcohol Test Sample + Iodine Sol. + NaOH Phosphate Test Sample + NH4Mo+ conc. HNO3 Inference Present Black residue Present Reddish Precipitate Reddish Brown Precipitate Present Yellow Precipitate Present Canary Yellow Precipitate

PEPSI
Properties Taste Colour Effervescence pH colour pH Value Conclusion Bitter Cola Chocolate Brown 570 seconds Brown 2.5

CHEMICAL ANALYSIS
Tests Performed Sucrose test Strong heating Glucose Test Sample + Dil. HCl + NaOH + Benedict's Sol. Sample + Fehlings Sol. Ethyl Alcohol Test Sample + Iodine Sol. + NaOH Phosphate Test Sample + NH4Mo + conc. HNO3 Inference Present Black residue Present Reddish Precipitate Reddish Brown Precipitate Present Yellow Precipitate Present Canary Yellow Precipitate

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LIMCA
Properties Taste Colour Effervescence pH colour pH Value Conclusion Lemon Creamish White 50 seconds Pinkish 3.1

CHEMICAL ANALYSIS
Tests Performed Sucrose test Strong heating Glucose Test Sample + Dil. HCl + NaOH + Benedict's Sol. Sample + Fehlings Sol. Ethyl Alcohol Test Sample + Iodine Sol. + NaOH Phosphate Test Sample + NH4Mo + conc. HNO3 Inference Present Black residue Present Reddish Precipitate Reddish Brown Precipitate Present Yellow Precipitate Present Canary Precipitate

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CHARRING TEST
This is actually heating test to find the amount of the residue left by various brands of soft drinks on heating. This ultimately tells us about the level of sugar present in a sample of given brands of the soft drink.

In this test, 5 ml, of each sample was taken in a separate china dish and heated for sufficient time to dry it an hour. Then the residue left is studied.

It is observed that the maximum amount of the residue was left in case of FANTA and in the case of SODA. The results are put in graphical form in the subsequent page.

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 COMPARISON OF PH VALUE OF SOFT DRINKS

Small samples of each soft drinks of different brands were taken in a test tube and put on the pH paper. The changes in the colour of pH paper was observed and compared with the standard pH scale.

THUMPS UP SODA LIMCA

3
2 1 0 PH VALUE

FANTA PEPSI COCACOLA

SERIAL NO. 1 2 3 4 5 6

NAME OF THE DRINK COCACOLA THUMPS UP SODA LIMCA FANTA PEPSI

COLOUR CHANGE PINK BROWN ORANGE PINKISH LIGHT ORANGE BROWN

PH VALUE 2.5-3 3.1 3 4 3.4 2.5

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 INTERFERENCE
Soft drinks are generally acidic because of presence of the citric acid and phosphoric acid. pH values of the cold drinks of different brands are different due to the variation in the amount of acidic contents.

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CONCLUSION
DIS-ADVANTAGES OF COLD DRINKS 1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause problems in diabetes patients. 2. Soft drinks can cause weight gain as they interfere with the bodys 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.

USES OF COLD DRINKS

1. Cold drinks can be used as toilet cleaners. 2. They can remove rust spots from chrome car humpers. 3. They clean corrosion from car battery terminals. 4. Soft drinks are used as an excellent detergent to remove grease from clothes.
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5. They can loose a rusted bolt.

PRECAUTIONS
Some of the precautions which need to be taken care of are 1. Concentrated solutions should be handled with immense care. 2. Hands should be washed thoroughly after performing each experiment. 3. If possible, one should wear hand gloves to prevent from any possible damage. 4. If chemicals come into contact with your skin or eyes, flush immediately with copious amounts of water. 5. Never leave burners unattended. Turn them off whenever you leave your workstation. 6. Never point a test tube or any vessel that you are heating at yourself or your neighbour

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BIBLIOGRAPHY
Following books and websites were a source for my project: Comprehensive Chemistry Lab Manual- A.P.C. Publication www.Google.com www.Wikipedia.com www.Icbse.com www.Unoregon.edu

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