Dr. N.K. MOHAMMED MEMORIAL M.E.S CENTRAL SCHOOL,
VALANCHERY -676552,
MALAPPURAM (Dist.), KERALA
Affiliated With Central Board of Secondary Education, Delhi.
Code No.930099; CBSE School No.06641
Email:drnkmmescs@gmail.com . Website: www.mescentralschoolvly.org
Phone: 0494 2644755, 0494 2102975, 0494 2643711. Mobile: 8281349475
PROJECT TITLE
“ANALYSIS OF CONTENTS IN SOFT DRINKS”
A PROJECT REPORT FOR AISSCE CONDUCTED BY CBSE DURING
THE YEAR, 2022-2023
DEPARTMENT OF CHEMISTRY
DR.NK.MOHAMMED MEMORIAL
M.E.S CENTRAL SCHOOL, VALANCHERY
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CERTIFICATE
CERTIFIED THAT THIS STUDENT HAS WORKED HARD UNDER MY
GUIDANCE AND THE DISSERTION ENTITLED “ANALYSIS OF
CONTENTS IN SOFT DRINKS” IS A BONAFIDE RECORD OF HIS/HER
WORK.
Name of the Student
: PRARTHANA BABU
Project guides
: Mr. HARDYAN.V
Signature
:
Mrs. SREEDEVI P J
Signature
:
Name of H.M
: Mrs. PUSHPALATHA
Signature
:
Name of Principal
: Mr. JOBIN SEBASTIAN
Signature
:
Name of External Examiner :
Signature
:
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DECLARATION
I hereby declare that this project report entitled “ANALYSIS OF CONTENTS
IN SOFT DRINKS” which has been submitted by me in partial fulfillment of
the requirement for the AISSCE 2022-2023 to the department of Chemistry, Dr.
N.K.MOHAMMED MEMORIAL M.E.S CENTRAL SCHOOL,
VALANCHERY, comprises only my original work and due acknowledgement
has been made in the project.
Name of the Student
: PRARTHANA BABU
Date
:
Approved by
: Mr.HARDYAN V
Signature
:
: Mrs. SREEDEVI P J
Signature
:
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ACKNOWLEDGEMENT
First of all, I would like to express my sincere and deep gratitude to
Mr. HARDYAN.V and Mrs. SREEDEVI who guided me to complete my
project work. My sincere thanks to Principal Mr. JOBIN SEBASTIAN sir, who
provided me the necessary facilities and ample time to carry out this project
work .I once again express my gratefulness to all my friends and teachers for
their immense help and good wishes during the period of my project.
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INDEX
SI No
CONTENTS
PG No
1
AIM
6
2
INTRODUCTION
7
3
THEORY
8
4
APPARATUS
9
6
CHEMICAL REQUIREMENTS
9
7
EXPERIMENTAL PROCEDURES
10-14
8
OBSERVATIONS AND INFERENCES
10-14
9
RESULTS AND CONCLUSION
15
10
DISADVANTAGES OF SOFT DRINKS
16
11
USES OF SOFT DRINKS
17
12
PRECAUTIONS
18
13
BIBLIOGRAPHY
20
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AIM & OBJECTIVE
 To study and do qualitative analysis of different brands of soft drinks
available in the market
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INTRODUCTION
The era of cold drinks began in 1952, but the industrialization in India marked
it’s beginning with the launching of Limca and Gold spot by Parle 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 majority that majority of people viewed Dailee,
Miranda, Appy Fizz to give the feeling of lightness while Coca Cola and sprite to
activate pulse and brain.
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THEORY
Cold drinks of different brands are composed by alcohol, carbohydrates, carbon
dioxide, phosphate acidic content etc. These cold drinks give feeling of lightness
and tanky taste which is liked by everyone. CO2 is responsible for the formation
of foam on shaking the bottle. The CO2 dissolved in water to form carbonic acid
which is also responsible for the tanky taste. Carbohydrates are the naturally
occurring organic compound and one major source of energy to our body.
General formula for carbohydrates is CX(H2O)Y. Cold drinks are sweetened by
high fructose corn syrup, sugar, fruit juice, sugar substitutes, etc and they contain
caffeine following preservatives and other ingredients. Cold drinks are a bit acidic
in nature and their acidity can be measured by finding their pH value. The pH value
depends upon the acid content such as citric acid and phosphoric acid.
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APPARATUS








Test tubes
Test tube holder and stand
Stop watch
Beaker
Tripod stand
China dish
Wire gauge
Water bath
CHEMICAS REQUIRED









Iodide solution
Potassium iodide
Sodium hydroxide
Life water
Fehling’s solution A and B
Concentrated Nitric Acid
Benedict’s solution A and B
Ammonium Molybdate
PH paper
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PROCEDURE
Sample 1: MIRANDA
Experiment
1.Test for CO2:
As soon as the bottle is opened. It is
passed through lime water.
Observation
Lime water turns milky
Inference
Presence of CO2
2.Detection of pH:
Little of the cold drink is taken in a test
tube and dip pH paper into it.
3.Test for glucose:
Benedict’s Reagent Test:
A few drops of the reagent are added to
the cold drink in a test tube is heated.
OR
Fehling’s Solution Test:
A few drops of Fehling’s solution are
added to the sample and heated in a
water bath.
Light orange color
Presence of acid
Red color precipitate
Presence of glucose
Brown precipitate
Presence of glucose is
confirmed
4.Test for phosphate:
Conc.HNO3 is added to the sample and
heated followed by add ammonium
molybdate solution.
Canary yellow precipitate
Presence of phosphate
5.Test for Alcohol:
Iodine followed by potassium iodide
and NaOH solution are added to the
sample.
Yellow precipitate
Presence of alcohol
6.Test for sucrose:
Sample is taken in a china dish and
heated strongly.
Black residue
Presence of sucrose
OR
OR
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PROCEDURE
Sample 2 : COCO COLA
Experiment
1.Test for CO2:
As soon as the bottle is opened. It is
passed through lime water.
Observation
Lime water turns milky
Inference
Presence of CO2
2.Detection of pH:
Little of the cold drink is taken in a test
tube and dip pH paper into it.
3.Test for glucose:
Benedict’s Reagent Test:
A few drops of the reagent are added to
the cold drink in a test tube is heated.
OR
Fehling’s Solution Test:
A few drops of Fehling’s solution are
added to the sample and heated in a
water bath
Light orange color
Presence of acid
Red color precipitate
Presence of glucose
Brown precipitate
Presence of glucose is
confirmed
4.Test for phosphate:
Conc.HNO3 is added to the sample and
heated followed by add ammonium
molybdate solution.
Canary yellow precipitate
Presence of phosphate
5.Test for Alcohol:
Iodine followed by potassium iodide
and NaOH solution are added to the
sample.
Yellow precipitate
Presence of alcohol
6.Test for sucrose:
Sample is taken in a china dish and
heated strongly.
Black residue
Presence of sucrose
OR
OR
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PROCEDURE
Sample 3 : DAILEE
Experiment
1.Test for CO2:
As soon as the bottle is opened. It is
passed through lime water.
Observation
Lime water turns milky
Inference
Presence of CO2
2.Detection of pH:
Little of the cold drink is taken in a test
tube and dip pH paper into it.
3.Test for glucose:
Benedict’s Reagent Test:
A few drops of the reagent are added to
the cold drink in a test tube is heated.
OR
Fehling’s Solution Test:
A few drops of Fehling’s solution are
added to the sample and heated in a
water bath
Light orange color
Presence of acid
Red color precipitate
Presence of glucose
Brown precipitate
Presence of glucose is
confirmed
4.Test for phosphate:
Conc.HNO3 is added to the sample and
heated followed by add ammonium
molybdate solution.
Canary yellow precipitate
Presence of phosphate
5.Test for Alcohol:
Iodine followed by potassium iodide
and NaOH solution are added to the
sample.
Yellow precipitate
Presence of alcohol
6.Test for sucrose:
Sample is taken in a china dish and
heated strongly.
Black residue
Presence of sucrose
OR
OR
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PROCEDURE
Sample 4 : SPRITE
Experiment
1.Test for CO2:
As soon as the bottle is opened. It is
passed through lime water.
Observation
Lime water turns milky
Inference
Presence of CO2
2.Detection of pH:
Little of the cold drink is taken in a test
tube and dip pH paper into it.
3.Test for glucose:
Benedict’s Reagent Test:
A few drops of the reagent are added to
the cold drink in a test tube is heated.
OR
Fehling’s Solution Test:
A few drops of Fehling’s solution are
added to the sample and heated in a
water bath
Light orange color
Presence of acid
Red color precipitate
Presence of glucose
Brown precipitate
Presence of glucose is
confirmed
4.Test for phosphate:
Conc.HNO3 is added to the sample and
heated followed by add ammonium
molybdate solution.
Canary yellow precipitate
Presence of phosphate
5.Test for Alcohol:
Iodine followed by potassium iodide
and NaOH solution are added to the
sample.
Yellow precipitate
Presence of alcohol
6.Test for sucrose:
Sample is taken in a china dish and
heated strongly.
Black residue
Presence of sucrose
OR
OR
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PROCEDURE
Sample 5 : APPY FIZZ
Experiment
1.Test for CO2:
As soon as the bottle is opened. It is
passed through lime water.
Observation
Lime water turns milky
Inference
Presence of CO2
2.Detection of pH:
Little of the cold drink is taken in a test
tube and dip pH paper into it.
3.Test for glucose:
Benedict’s Reagent Test:
A few drops of the reagent are added to
the cold drink in a test tube is heated.
OR
Fehling’s Solution Test:
A few drops of Fehling’s solution are
added to the sample and heated in a
water bath
Light orange color
Presence of acid
Red color precipitate
Presence of glucose
OR
OR
Brown precipitate
Presence of glucose is
confirmed
4.Test for phosphate:
Canary yellow precipitate
Conc.HNO3 is added to the sample and
heated followed by add ammonium
molybdate solution.
Presence of phosphate
5.Test for Alcohol:
Iodine followed by potassium iodide
and NaOH solution are added to the
sample.
Yellow precipitate
Presence of alcohol
6.Test for sucrose:
Sample is taken in a china dish and
heated strongly.
Black residue
Presence of sucrose
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RESULTS AND CONCLUSION
After conducting several tests, it is concluded that the different brands of soft
drinks namely :





Miranda
Coca Cola
Dailee
Sprite
Appy Fizz
 All contains Glucose , Alcohol , Sucrose , Phosphate and CO2 .
 All soft drinks are acidic in nature.
 On comparing the pH value of different brands Coca Cola is the most
acidic and Dailee is the least acidic of all five brands taken.
 Among the five samples of soft drinks taken Coca Cola has the
maximum amount of dissolved CO2 and Dailee has the minimum
amount of dissolved CO2 .
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DISADVANTAGES OF SOFT DRINKS
 Consistent and unhealthy consumption of soft drinks have adverse
effect on brain and other parts of the body.
 Excessive consumption leads to bone weakening and childhood
obesity.
 The influx of sugar found in soft drinks carry negative side effects for
blood.
 Soft drinks contain high fructose corn syrup which increases risk of
both diabetes and heart disease.
 The high amount of caffeine in soft drinks lead to heart attack,
crunchiness, fatigue etc when consumed.
 Excessive consumption leads to enamel heaving or tooth decay.
 High calorie count.
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USES OF SOFT DRINKS
 Caffeine soft drinks can be used to alter moods or get relief from
headache.
 They can lose a rusted bolt.
 Soft drinks can be used as a toilet cleaner.
 They can remove rust spots from chrome car bumper.
 They can clean corrosion from car battery terminals.
 Soft drinks can be used as an excellent grease remover from cloths.
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PRECAUTIONS
Some of the precautions which need to be care are:
 Concentrated solutions must be handled with extreme care.
 Hand should be washed thoroughly after performing each experiment.
 If possible one should wear Hand gloves to prevent from any possible
damage.
 If chemicals come in contact with your eyes or stein flash immediately
wash with large amount of water.
 Never leave a burner unattended, turn them off whenever you leave your
work position.
 Never point a test tube or any other vessel that you are holding at yourself
or your neighbor.
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OUR GROUP MEMBERS
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BIBLIOGRAPHY
 Comprehensive Practical Chemistry, Laxmi Publications Private Limited.
 www.google.com
 www. Wikipedia.com
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