SAINIK SCHOOL

AMARAVATHINAGAR

CHEMISTRY
PRACTICAL PROJECT

TOPIC: ANALYSIS OF SOFT DRINKS

PROJECT DONE BY:
Name: S.YUVARAAJ
Class: XII SEC:
Roll No: 5910
Year: 2019-2020
 CERTIFICATE

This is to certify that Cadet S.Yuvaraaj CBSE Roll no

has satisfactorily completed the project work in laid down
regulations of CBSE for the purpose of AISSCE examination
2019-20 in class 12 to be laid in Sainik School Amaravathinagar
on ( ).

PGT Examiners:
1. Name:
(External) Signature
2. Name:
(Internal) Signature
 INDEX

S .no TITLE Pg.no Remarks

1. Acknowledgement 1
2. Introduction 2-3
3. Theory 4
4. Experiments 5-11
5. Result 12
6. Precautions 12
7. Bibliography 13
 ACKNOWLEDGEMENT

I gratefully acknowledge the support and valuable guidance of

the individuals who contributed in bringing the project its
present form to the level of expectations and success.

I express my deep sense of gratitude to Gp.Cpt H.S Siddhana

VSM, Principal, SSA who has been continuously motivating us.

I sincerely thank my chemistry master and Mr. Mahendran who

reviewed my project and helped me in solving each and every
problem.

I would also like to thank my parents as they encouraged me in

doing this project and to put forward this project.
 INTRODUCTION
A soft drink is a drink that usually contains carbonated water, a sweetener,
and a natural or artificial flavoring. The sweetener may be a sugar, high-
fructose corn syrup, fruit juice, a sugar substitute, or some combination of
these. Soft drinks may also contain caffeine, colorings, preservatives, and/or
other ingredients.
Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. 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 of the drink in many
countries and localities if the drink is to be considered non-alcoholic. Fruit
punch, tea, and other such non-alcoholic
drinks are technically soft drinks by this
definition, but are not generally referred to
as such.
Soft drinks may be served chilled,
over ice cubes, or at room temperature,
especially soda. They are available in many
container formats, including cans, glass bottles, and plastic bottles.
Containers come in a variety of sizes, ranging from small bottles to large
multi-liter containers. Soft drinks are widely available at fast food
restaurants, movie theaters, convenience stores, casual-dining restaurants,
dedicated soda stores, and bars from soda fountain machines. Soft drinks
are usually served in paper or plastic disposable cups in the first three
venues. In casual dining restaurants and bars, soft drinks are often served
in glasses made from glass or plastic. Soft drinks may be drunk with straws
or sipped directly from the cups.
Soft drinks are mixed with other ingredients in several contexts. In Western
countries, in bars and other places where alcohol is served (e.g. airplanes,
restaurants and nightclubs), many mixed drinks are made by blending a soft
drink with hard liquor and serving the drink over ice. One well-known
example is the rum and coke, which may also contain lime juice. Some
homemade fruit punch recipes, which may or may not contain alcohol,
contain a mixture of various fruit juices and a soft drink (e.g. ginger ale).
At ice cream parlours and 1950s-themed diners, ice cream floats, and
specifically root beer floats, are often sold. Examples of brands
include Coca-Cola, Pepsi, Sprite, Sierra Mist, Fanta, Sunkist, Mountain
Dew, Dr. Pepper, and 7 UP.
 THEORY
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 fizzing that occurs while opening a soft drink bottle is
based on Henry’s law.
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:-
Monosaccharideff ,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.
 EXPERIMENT
(Qualitative Analysis)
Aim:
Comparative study and qualitative analysis of different brands of soft
drinks available in market.

Apparatus required:
Test Tubes, Test Tube Holder, Test Tube Stand, Stop Watch, Beaker,
Bunsen burner, pH Paper, Tripod Stand, China Dish, Wire Gauge, Water
Bath.

Chemicals Required:
Iodine Solution, Potassium Iodide, Sodium Hydroxide, Lime Water,
Fehling’s A & B Solution, Concentrated Nitric Acid, Benedict Solution,
Ammonium Molybdate.
EXPERIMENT-1: Detection of pH
Procedure:
Small samples of cold drinks of different brands were taken in a test
tube and put on the pH paper. The change in colour of pH paper was
noticed and was compared with standard pH scale.
Observation:
Soft when tested with ph paper the colour of the ph paper turned to
orange, pinkish or light red.

Inference:
Soft drinks are generally acidic in nature due to presence of citric acid
and phosphoric acid.
EXPERIMENT-2: Test for Carbon-di-oxide
Procedure:
As soon as the soft drink bottle was opened, the was passed through
lime water.
Observation:
As it was passed through lime water, lime water turned milky.
Inference:
All the soft drinks contain dissolved carbon-di-oxide in water. The
Carbon-di-oxide (CO2) dissolves in water to form carbonic acid, which is
responsible for its tangy taste.
Chemical reaction:
Ca(OH)2 (s) + CO2 (g) CaCO3 (s) +H2O (l)

EXPERIMENT-3: Test for Glucose

Procedure:
Glucose is a reducing sugar acid. Its presence is detected by the
following test:-
1. Benedict’s Reagent Test
Small samples of cold drinks of different brands were taken in a test tube
and a few drops of Benedict’s reagent were added. The test tube was
heated for few seconds.
Observation:
Reddish color precipitate is formed.
Inference:
Formation of reddish color confirmed the presence of glucose in soft
drinks.
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 solution and Fehling’s B solution was
added in equal amount. The test tube was heated in water bath for 10
minutes
Observation:
Reddish brown precipitate is formed.
Inference:
Appearance of reddish brown precipitate confirms the presence of
glucose in soft drinks.
Experiment-4: Test for Phosphate
Procedure:
Small samples of each brand of cold drinks were taken in separate test
tubes and Ammonium Molybdate followed by concentrated Nitric Acid
(HNO3) was added to it. The solution was heated
Observation:
Canary-yellow precipitate is formed.
Inference:
Appearance of canary-yellow precipitate confirms the presence of
phosphate ions in soft drinks.
Experiment-5: Test for Alcohol
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
Observation:
Yellow coloured precipitate is formed.
Inference:
Appearance of yellow coloured precipitate confirms the presence
of alcohol in soft drinks.
Chemical Reaction:
CH3CH2OH + 4I2 + 6NaOH CHI3 + HCOONa + 5NaI + 5H2O
Experiment-6: Test for Sucrose
5 ml samples of each brand of cold drinks were taken in separate
china dishes and were heated very strongly until changes occur.
Observation:
Black coloured residue was left.
Inference:
Black coloured residue left confirms the presence of sucrose in soft
drinks.
Result:
After conducting several tests, it was concluded that:
All contains glucose, alcohol, sucrose, phosphate and carbon
dioxide. All cold drinks are acidic in nature.

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.
Bibliography:
Following books and websites were a source for my project.
 Comprehensive Chemistry Lab Manual– Dr. N. K.Verma
 www.Google.com
 www.Wikipedia.com
 www.Icbse.com
 www.Unoregon.edu