SUBMITTED TO: Ms.

Kalpana
SUBMITTED BY: Tushar Chowdhary
Class: XI
1. Acknowledgement
2. Introduction
3. Theory
4. Apparatus
5. Chemicals required
6. Detection of pH experiment
7. Test for Carbon Dioxide
8. Test for Glucose
9. Test for Alcohol
10.Test for Sucrose
11.Result
In the accomplishment of this project successfully, many
people have best owned upon me their blessings and the
heart pledged support, this time I am utilizing to thank all
the people who have been concerned with the project. I
would like to thank my chemistry teacher Ms. Kalpana for
her support and blessings. Then I would like to thank my
friends and parents who have helped me with their
valuable suggestions and guidance has been helpful in
various phases of the completion of the project.
The era of cold drinks began in 1952 but the
industrialization in India marked its beginning with
launching of Limca and Goldspot by parley Groups 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 view Sprite, Miranda, and Limca to give
feeling of lightness, while Pepsi and Thumps Up to
activate pulse and brain.
Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide,
phosphate ions etc. These soft drinks give feeling of warmth, lightness and have a tangy taste
which is liked 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:- Monosaccharide, Disaccharides and
Polysaccharides. Glucose is a monosaccharide with formula C6H12O6 .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 C12H22O11. It is produced by a mixture of glucose
and fructose. 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 also depend
upon the acidic contents such as citric acid and phosphoric acid.
1. Test Tube
2. Test Tube Holder
3. Test Tube Stand
4. Stop watch
5. Beaker
6. Burner
7. pH paper
8. Tripod Stand
9. China Dish
10. Wire Gauge
11. Water Bath
1.Iodine solution
2.Potassium Solution
3.Fehling’s A & B Solution
4.Lime Water
5.Concentrated HNO3
6. Benedict Solution
EXPERIMENT :
Small samples of cold drinks of different brands were taken in a test tube. The change
in colour of pH was noticed and was compared with the standard pH scale.

OBSERVATION:
S.NO. NAME OF DRINK COLOUR CHANGES Ph VALUES

1 Coca Cola Pink 2

2 Sprite Red 2
3 Limca Pinkish 4
4 Fanta Light Orange 3

INFERENCE:
Cold Drinks are generally acidic because of the presence of citric acid and phosphoric
acid. pH values of Cold Drinks of different brands are different due to the variation in
amount of acidic contents.
EXPERIMENT:
As soon as the bottles were opened, one by one the sample passed through lime water. The
lime water turned milky.

OBSERVATIONS:
S.NO. NAME OF DRINK TIME TAKEN(Sec) CONCLUSION

1 Coca Cola 26 CO2 IS PRESENT

2 Sprite 21 CO2 IS PRESENT
3 Limca 35 CO2 IS PRESENT
4 Fanta 36 CO2 IS PRESENT

INFERENCE:
All the cold drinks contains dissolved carbon dioxide in water. The CO2 dissolved in water to
form Carbonic acid, which is responsible for its tangy taste.
Ca(OH)2(s)+CO2(g)→CaCO3(s)↓+H2O(l)
1. BENEDICT’S REAGENT TEST:
Small samples of cold drinks of different brands were taken in a test tube and a few drops of b
Benedict’s reagent were added. The test tubes were heated for few seconds. Formation of
reddish colour confirmed the presence of glucose in cold drinks.

OBSERVATION:

S.NO. NAME OF DRINK OBSERVATION CONCLUSION

1 Coca Cola Reddish ppt. Glucose is present
2 Sprite Reddish ppt. Glucose is present
3 Limca Reddish ppt. Glucose is present
4 Fanta Reddish ppt. Glucose is present

INFERENCE: All the samples gave positive test for glucose with benedicts reagent. Hence a
the drinks contain glucose.
2. FEHLING’S SOLUTION TEST:
Small samples of cold drinks of different brands were taken in a test tube and a few drops of
Fehling’s A & B solution was added in equal amount. The test tube was heated in a water bath
for 10 minutes. Appearance of brown ppt. confirmed the presence of glucose in cold drinks.

OBSERVATION:

S.NO. NAME OF DRINK OBSERVATION CONCLUSION

1 Coca Cola Reddish-brown ppt. Glucose is present

2 Sprite Reddish-brown ppt. Glucose is present

3 Limca Reddish-brown ppt. Glucose is present

4 Fanta Reddish-brown ppt. Glucose is present

INFERENCE:
All the samples gave positive test for glucose with Fehling’s solutions. Hence all the cold drinks
contain glucose.
 EXPERIMENT:
Small samples of each brand of cold drinks were taken in separate test tubes
and Iodine followed by Potassium Iodide and Sodium Hydroxide (NaOH)
solution was added to each test tube. Then the test tubes were heated in hot
water bath for 30 minutes. Appearance of yellow colored precipitate
confirmed the presence of alcohol in cold drinks.
OBSERVATION:
S.NO. NAME OF DRINK OBSERVATION CONCLUSION
1 Coca Cola Yellow ppt. Alcohol is present
2 Sprite Yellow ppt. Alcohol is present
3 Lima Yellow ppt. Alcohol is present
4 Fanta Yellow ppt. Alcohol is present
INFERENCE: All the cold drinks gave positive test for alcohol. Hence all the
cold drinks contain glucose.
CHEMICAL REACTION INVLOVED:
CH3CH2OH + 4 I2 + 6 NaOH → CHI3HCOONa + 5 NaI + 5 H2O
 EXPERIMENT:
5 ml samples of each brand of cold drinks were taken in separate china Dishes and were
heated very strongly until changes occur. Black colored residue left confirmed the presence of
sucrose in cold drinks.

OBSERVATION:
S.NO. NAME OF DRINK OBSERVATION CONCLUSION
1 Coca Cola Black Residue Sucrose is present
2 Sprite Black Residue Sucrose is present
3 Limca Black Residue Sucrose is present
4 Fanta Black Residue Sucrose is present

INFERENCE:
All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of
drink. Fanta contains highest amount of sucrose.
After conducting several tests, it was concluded that the different brands of cold drinks
namely:

1. Coca Cola
2. Sprite
3. Limca
4. Fanta

All contain glucose, alcohol, sucrose, phosphate and carbon dioxide. All cold 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 cold drinks taken, Sprite has the maximum amount of dissolved
carbon dioxide and Fanta has the minimum amount of dissolved carbon dioxide.
1.Acknowledgement
2.Determination of boiling point
3.Experiment
4.Procedure
5.Precautions
6.Observations
In the accomplishment of this project successfully, many
people have best owned upon me their blessings and
the heart pledged support, this time I am utilizing to
thank all the people who have been concerned with the
project. I would like to thank my chemistry teacher Ms.
Kalpana for her support and blessings. Then I would
like to thank my friends and parents who have helped
me with their valuable suggestions and guidance has
been helpful in various phases of the completion of the
project.
The boiling point of a liquid may be defined as the temperature at which the vapour pressure
of the liquid is equal to the atmospheric pressure exerted upon the liquid surface. The boiling
point of the liquid depends upon the pressure exerted upon the liquid surface. Since
atmospheric pressure is different at different places , therefore a liquid has different boiling
points at different places. For comparison we use normal boiling points. The normal boiling
point of a liquid may be defined as the temperature at which vapour pressure of a liquid is
equal to one standard atmospheric pressure(760 mm). The boiling point of a liquid increases if
non-volatile impurities are present in it.

To determine the boiling point of the given liquid.

REQUIREMENTS
100ml glass beaker, a small thin walled test tube, thermometer, a capillary tube a tripod stand, wire
gauze, stirrer, iron stand with clamp, liquid paraffin or cone, sulphuric acid and the given liquid.

PROCEDURE
1. Take a small test tube and fill it with the given liquid whose boiling point is to be determined. Fix
this tube to the thermometer with a rubber band. The rubber band should be fixed near the
mouth of the tube so that it remains outside the liquid paraffin bath. Adjust the tube so that the
bottom of the tube is somewhere at the middle of the thermometer bulb.
2. Clamp the thermometer carrying test tube in an iron stand through a cork. Lower the
thermometer along with the tube into a liquid paraffin bath. Adjust the thermometer so that its
bulb is well under the acid and open end of the tube with the rubber band is sufficiently outside
the acid bath.
3. Take a capillary tube 5-6cm in length and seal it at about 1cm from one end by heating it in flame
and giving a slight twist. Place this capillary in the test tube so that the sealed part of it stands in
the liquid.
4. Start heating the liquid paraffin bath slowly and stir the bath gently. Keep an eye on the liquid and
the test tube and also on the thread of the mercury in the thermometer. At first a bubble or two
will be seen escaping at the end of the capillary dipping in the liquid, but soon a rapid and
continuous stream of air bubbles escapes from it.
This is the stage when the vapour pressure of the liquid in the sealed capillary just exceeds the
atmospheric pressure. Note the temperature when continuous stream of bubbles starts coming out.
Remove the flame and note the temperature when the evolution of bubbles from the end of capillary
tube just stops. The mean of these two experiments gives the boiling point of the liquid.

5. Allow the temperature to fall by 10C and repeat the heating and
again note the boiling point.
PRECAUTIONS
1. Keep the lower end of the ignition tube and the thermometer bulb at the
same level.
2. Record the temperature as the boiling point at which brisk and continuous
evolution of the bubbles starts from the lower end of the capillary dipped
in the liquid organic compound.
3. If on placing the sealed capillary tube in the test tube, the liquid is seen
rising in the capillary tube, it indicates that the capillary tube is not
properly sealed. Reject this capillary tube and use a new one.
4. The sealed point of the capillary tube should be well within the liquid.
5. The paraffin bath must be heated very slowly and stirred to ensure uniform
heating

OBSERVATIONS
Boiling point:

i) t1C
ii) t2C
Mean- TC