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CHEMISTRY INVESTIGATORY PROJECT

CERTIFICATE

This is to certify that AKSHITA BISHT a student of

Class XI SCIENCE, has successfully completed the below
mentioned project under the guidance of Mrs. NISHA
CHOUBEY MA’AM (subject teacher) during the year
2023-24 in partial fulfilment of the chemistry practical
examination conducted by AISSCE, NEW DELHI.

Subject Teacher Principal Sir Examiner

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ACKNOWLEDGEMENT

I express my sincere gratitude to Mrs. Nisha

Choubey, my chemistry teacher, for her exceptional

guidance and support throughout the completion of

my project. Additionally, I would like to extend my

thanks to Principal Sir for providing all the

necessary materials within the school premises

required for the project.

DATE AKSHITA BISHT

—----- 11 A
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AIM:

DETERMINATION OF CONTENTS IN
COLD DRINKS
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INDEX

S. No. Title

1 Introduction
2 Theory
3 Apparatus
4 Chemicals Required
5 Procedure
6 Observations
7 Conclusion
8 Precautions
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INTRODUCTION
The ubiquitous presence of cold drinks in our daily lives has made them a
subject of scientific scrutiny due to the diverse range of chemical
constituents they encompass. This project endeavours to explore and
analyse the contents of cold drinks, shedding light on the chemical
composition that contributes to their taste, texture, and overall consumer
appeal.

Cold drinks, commonly known as soft drinks or sodas, are carbonated

beverages that come in various flavours, colours, and formulations. The
contents of these drinks are not only limited to water, sweeteners, and
carbon dioxide but extend to a myriad of chemical compounds, including
acids, preservatives, flavouring agents, and colorants.

This project employs fundamental principles of analytical chemistry to

systematically investigate the contents of cold drinks. Techniques such as
titration, chromatography, and spectroscopy will be applied to identify and
quantify specific components present in the samples. The project aims to
unravel the mysteries behind the sensory attributes of cold drinks by
correlating their chemical composition with taste, aroma, and visual
appeal. Additionally, the project will explore the potential health
implications associated with certain ingredients commonly found in cold
drinks. Understanding the chemical makeup of these beverages provides a
foundation for assessing their nutritional value and potential risks,
enabling consumers to make informed choices.
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THEORY
Cold drinks, popularly known as soft drinks, boast a diverse chemical
composition that contributes to their refreshing taste and unique
characteristics. Sweeteners, a critical part of cold drink formulation, are
often carbohydrates, such as sucrose (table sugar), high-fructose corn
syrup, or artificial sweeteners like aspartame. Carbohydrates, a primary
source of energy, play a pivotal role in the composition of cold drinks.
Sugars, including glucose and fructose, contribute sweetness and serve as
readily available energy sources. The type and amount of carbohydrates
influence the drink’s overall flavour profile, affecting consumer
preferences. 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.
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APPARATUS
1. Test tubes

2. Test tube holder

3. Test tube stand

4. Stop watch

5. Beaker

6. Bunsen Burner

7. ph Paper

8. Tripod Stand

9. China Dish

10. Wire Gauge

11. Water Bath

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CHEMICALS REQUIRED
1) Iodine Solution
2) Potassium Iodide
3) Sodium Hydroxide
4) Lime Water
5) Fehling’s A and B solution
6) Concentrated Nitric Acid
7) Benedict Solution
8) Ammonium Molybdate
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PROCEDURE
DETECTION OF pH:
Small samples of cold drinks of different brands were taken in different
test tubes and tested with pH paper. The change in the colour of pH paper
was noticed and was compared with the standard pH scale.

TEST FOR GLUCOSE:

S) Benedict’s Reagent Test:
 Small samples of cold drinks of different brands were taken in test
tubes
 Few drops of Benedict’s reagent were added to each test tube.
 Each test tube was heated for a few seconds.
 Formation of reddish colour confirms the presence of glucose in cold
drinks.

B) Fehling’s Solution Test:

 Small samples of cold drinks of different brands were taken in
different test tubes
 A few drops of Fehling’s A solution and Fehling’s B solution were
added in equal amount.
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 The test tube was heated in a water bath for 10 minutes.

 The appearance of brown precipitate confirms the presence of
glucose in cold drinks.

TEST FOR PHOSPHATE:

 Small samples of each brand of cold drinks were taken in separate
test tubes.
 Ammonium Molybdate followed by concentrated Nitric Acid
(HNO3) was added to it.
 The solution was heated.
 Appearance of canary-yellow precipitate confirms the presence of
phosphate ions in cold drinks.

TEST FOR ALCOHOL:

 Small samples of each brand of cold drinks were taken in separate
test tubes
 Iodine followed by Potassium Iodide and Sodium Hydroxide
(NaOH) solution were added to each test tube.
 The test tubes were then heated in hot water bath for 30 minutes.
Appearance of yellow precipitate confirms the presence of alcohol in
cold drinks.

TEST FOR SUCROSE:

 Take 5 ml samples of each cold drink in test tubes.
 Now carefully add a few drops of concentrated HCl using a dropper
to the test tube.
 Place the test tube near the Bunsen burner and allow the solution to
boil for two minutes.
 With the help of a dropper, add a few drops of NaOH solution to the
test tube so that the solution turns alkaline.
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 Now add a few drops of Benedict’s reagent with the help of a

dropper into the test tube.
 With the help of a test tube holder, place the test tube near the
Bunsen burner and allow the solution to boil for a few minutes.
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OBSERVATIONS
For pH test:
S. No. NAME COLOUR on pH paper pH value
1
2
3
4

For Glucose tests:

A) Benedict’s Solution Test
S. NO. NAME OBSERVATIONS INFERENCE
1
2
3
4

B) Fehling’s Solution Test

S. NO. NAME OBSERVATIONS INFERENCE
1
2
3
4

For Phosphate test:

S. NO. NAME OBSERVATIONS INFERENCE
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For Alcohol test:

S. NO. NAME OBSERVATIONS INFERENCE
1
2
3
4

For Sucrose Test:

S. NO. NAME OBSERVATIONS INFERENCE
1
2
3
4
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CONCLUSIONS
For pH test:

For Glucose tests:

For Phosphate test:

For Alcohol test:

For Sucrose Test:

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PRECAUTIONS
1. Safety Gear:
- Wear appropriate protective gear, including gloves and safety
glasses, to minimize the risk of contact with chemicals.

2. Labelling:
- Clearly label all containers and samples to avoid confusion
and accidental mix-ups.

3. Handling Chemicals:
- Follow proper procedures for handling chemicals and reagents.
Be aware of the potential hazards associated with each
substance.

4. Equipment Calibration:
- Calibrate and verify the accuracy of measuring instruments,
such as pH meters before use.

5. Proper Disposal:
- Dispose of chemicals and waste according to laboratory
guidelines and environmental regulations.

6. Read Product Labels:

- Read and understand the labels of cold drinks and chemicals
being used. Follow any safety instructions provided.

7. Avoid Contamination:
- Prevent cross-contamination by using clean and properly
rinsed equipment for each test.
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BIBLIOGRAPHY
ANALYSIS OF SOFT DRINKS – Lucas Vaclavik

CHEMISTRY OF COLD DRINKS- Catherine Guillou

Websites-
 http://www.cbseportal.com
 http://www.googlescholar.com
 http://www.Icbse.com
 http://www.digilibrary.com

Subject Teacher Principal Sir Examiner

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