TOPIC:

DETERMINATION OF
CONTENTS OF COLD DRINKS

SUBMITTED BY:

TIYASHA CHATTERJEE

AISSCE
CHEMISTRY PRACTICAL EXAMINATION 2019-20

BOARD ROLL NO:

DELHI PUBLIC SCHOOL, RUBY PARK, KOLKATA

 INDEX
SL.NO. TOPIC PAGE NO.
1. CERTIFICATE 2
2. ACKNOWLEDGEMENT 3
3. OBJECTIVE 4
4. THEORY 5
5. MATERIALS REQUIRED 6
6. TEST FOR CO2 7
7. DETECTION OF pH 8
8. TEST FOR GLUCOSE 9
9. TEST FOR PHOSPHATE 11
10. TEST FOR ALCOHOL 12
11. TEST FOR SUCROSE 13
EXPERIMENTAL SETUP &
12. 14
OBSERVATIONS
13. RESULT 15
14. PRECAUTIONS 16
15. CONCLUSION 17
16. BIBLIOGRAPHY 18

1
 CERTIFICATE
This is to certify that TIYASHA
CHATTERJEE, a bonafide student of Delhi
Public School, Ruby Park, Kolkata, of Class
XII has successfully completed her Chemistry
Project “DETERMINATION OF
CONTENTS OF COLD DRINKS”, during
the academic year 2019-20 as per CBSE
guidelines for the AISSCE Practical
Examination 2020.

___________________________ ___________________________
Signature of External Examiner Signature of Internal Examiner
Date: Date:

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 ACKNOWLEDGEMENT

I express my sincere gratitude towards my

Chemistry teacher Ms. Sumana Choudhury
Ma’am, who had given me the opportunity
and space to explore new avenues for the
Chemistry Project; the Chemistry Laboratory
Assistants, for standing with me throughout
my endeavors; CBSE, for providing me with a
platform to illustrate my creativity and of
course my parents, for their guidance and
perseverance.
The books and websites need a special
mention here as they laid the foundation of
this project.

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 OBJECTIVE

TO PERFORM A
COMPARATIVE STUDY &
QUALITATIVE ANALYSIS OF
DIFFERENT BRANDS OF COLD
DRINKS.

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 THEORY

Cold drinks of different brands are composed of

carbohydrates, alcohol, carbon dioxide, phosphate ions
etc. These soft drinks give a feeling of warmth and
lightness. Carbon dioxide is responsible for 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 naturally occurring organic
compounds and are major source of energy. On the
basis of their molecule size, they are classified as
monosaccharides, disaccharides and polysaccharides.
Glucose, a monosaccharide and sucrose, a disaccharide
are widely used in soft drinks. The main source of
sucrose is sugarcane juice which contains about 15 to
20% sucrose. Sucrose is a non-reducing sugar while
glucose is a reducing sugar.
Cold drinks are a bit acidic in nature and their acidity
can be measured by finding the pH value. pH value
depends on acidic contents like citric acid and
phosphoric acid.

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APPARATUS REQUIRED
Test tubes, test tube holder, Test tube stand,
Water bath, China Dish, Bunsen Burner, pH
paper.

CHEMICALS REQUIRED
Limewater, Benedict’s Reagent, Fehling’s
solution A & B, Ammonium Molybdate, conc.
Nitric Acid, Iodine solution, Potassium Iodide,
Sodium Hydroxide.

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 1. TEST FOR CO2
Procedure: The colourless odourless gas evolving from
the cold drink bottles is passed into freshly prepared
limewater.

Observation:
NAME OF THE TIME TAKEN BY
SL. COLOUR CHANGE
COLD DRINK CA(OH)2 TO
NO. OBSERVED IN CA(OH)2
BRAND CHANGE COLOUR
CA(OH)2 TURNS
1.. COCA COLA 28 S MILKY WHITE IN
COLOUR
CA(OH)2 TURNS
2. 7UP 20 S MILKY WHITE IN
COLOUR
CA(OH)2 TURNS
3. LIMCA 38 S MILKY WHITE IN
COLOUR
CA(OH)2 TURNS
4. MIRINDA 36 S MILKY WHITE IN
COLOUR

Inference: When carbon dioxide is passed through

limewater it turns the latter milky in colour. All the cold
drink samples contain carbon dioxide, which dissolves
in water to form carbonic acid, which gives a
characteristic tangy taste to the cold drinks.
Chemical Reaction:
Ca(OH)2 (s) + CO2 (g) → CaCO3 (s) + H2O (l)

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 2. pH TEST
Procedure: Samples of different cold drinks were taken
in clean dry test tubes and were allowed to pass over
strips of pH paper.

Observation:
NAME OF THE
SL. COLOUR OBTAINED PH VALUE
COLD DRINK
NO. ON PH PAPER INDICATED
BRAND

1. COCA COLA PINKISH 2-3

2. 7UP DARK ORANGE 3

3. LIMCA LIGHT ORANGE 4

4. MIRINDA ORANGE 3-4

Inference: Cold Drinks are generally acidic in nature

due to the presence of Citric, Carbonic, and Phosphoric
Acids. Different brands have different ratios of these
acids in their product, hence indicating a varying pH
value.

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 3. TEST FOR GLUCOSE

a. Benedict’s Reagent Test

Procedure: Samples of different cold drinks were taken

in clean dry test tubes to which a few drops of
Benedict’s Solution was added. The test tubes were
heated for a few minutes.

Observation:
NAME OF THE
SL.
COLD DRINK OBSERVATION CONCLUSION
NO.
BRAND
REDDISH COLOUR GLUCOSE IS
1. COCA COLA
PRECIPITATE PRESENT
REDDISH COLOUR GLUCOSE IS
2. 7UP
PRECIPITATE PRESENT
REDDISH COLOUR GLUCOSE IS
3. LIMCA
PRECIPITATE PRESENT

REDDISH COLOUR GLUCOSE IS

4. MIRINDA
PRECIPITATE PRESENT

Inference: Glucose is a reducing sugar which reduces

the Cu2+ ions present in Benedict’s Solution to Cu+
ions, forming a brick red precipitate. All cold drink
samples have a presence of glucose in them as shown
by the positive test for Benedict’s Reagent.
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 b. Fehling’s Reagent Test

Procedure: Samples of different cold drinks were taken

in clean dry test tubes to which a few drops of Fehling’s
Solution A and Fehling Solution B were added in equal
amounts. The test tube was heated in a water bath for
10 minutes.

Observation:
NAME OF THE
SL.
COLD DRINK OBSERVATION CONCLUSION
NO.
BRAND
REDDISH COLOUR GLUCOSE IS
1. COCA COLA
PRECIPITATE PRESENT
REDDISH COLOUR GLUCOSE IS
2. 7UP
PRECIPITATE PRESENT
REDDISH COLOUR GLUCOSE IS
3. LIMCA
PRECIPITATE PRESENT
REDDISH COLOUR GLUCOSE IS
4. MIRINDA
PRECIPITATE PRESENT

Inference: All cold drink samples have presence of

glucose in them as shown by the positive test for
Fehling’s reagent.

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 4. TEST FOR PHOSPHATE
Procedure: Samples of different cold drinks were taken
in clean dry test tubes to which Ammonium Molybdate
followed by concentrated Nitric Acid were added. The
solution was heated.

Observation:

SL. NAME OF THE COLD

OBSERVATION CONCLUSION
NO. DRINK BRAND
CANARY YELLOW PHOSPHATE
1. COCA COLA
PRECIPITATE IS PRESENT
CANARY YELLOW PHOSPHATE
2. 7UP
PRECIPITATE IS PRESENT
CANARY YELLOW PHOSPHATE
3. LIMCA
PRECIPITATE IS PRESENT
CANARY YELLOW PHOSPHATE
4. MIRINDA
PRECIPITATE IS PRESENT

Inference: All the cold drink samples contain

phosphates, which dissolves in water to form
phosphoric acid, presence of which is identified by a
canary yellow precipitate.

Chemical Reaction:

NaHPO4 + 12(NH4)2MoO4 + 21 HNO3 +3H+ → (NH4)3PO4.12MoO3 + 21 HN4NO3 +12 H2O

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 5. TEST FOR ALCOHOL
Procedure: Samples of different cold drinks were taken
in clean dry test tubes to which Iodine solution followed
by Potassium Iodide solution and Sodium Hydroxide
were added. The test tubes were then heated in a water
bath for 30 minutes.

Observation:
NAME OF THE
SL.
COLD DRINK OBSERVATION CONCLUSION
NO.
BRAND
YELLOW ALCOHOL IS
1. COCA COLA
PRECIPITATE PRESENT
YELLOW ALCOHOL IS
2. 7UP
PRECIPITATE PRESENT
YELLOW ALCOHOL IS
3. LIMCA
PRECIPITATE PRESENT
YELLOW ALCOHOL IS
4. MIRINDA
PRECIPITATE PRESENT

Chemical Reaction:

CH3CH2OH + 4 I2 + 6 NaOH → CHI3 + HCOONa + 5 NaI + 5 H2O

Inference: Yellow precipitate indicates the presence of

Alcohol. Thus, all the cold drink samples have minute
quantities of alcohol present in them.
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 6. TEST FOR SUCROSE
Procedure: 5 mL samples of each brand of cold drinks
were taken in separate china dishes and heated very
strongly. Black coloured residue left confirmed the
presence of sucrose in cold drinks.

Observation:
NAME OF THE
SL.
COLD DRINK OBSERVATION CONCLUSION
NO.
BRAND
BLACK SUCROSE IS
1. COCA COLA
RESIDUE PRESENT
BLACK SUCROSE IS
2. MIRINDA
RESIDUE PRESENT
BLACK SUCROSE IS
3. 7UP
RESIDUE PRESENT
BLACK SUCROSE IS
4. LIMCA
RESIDUE PRESENT

Inference: All the brands of cold drinks contain

sucrose. But amount of sucrose varies in each kind of
drink.

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EXPERIMENTAL SETUP & OBSERVATIONS

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 RESULT
After conducting several tests, it was concluded that
different brands of cold drinks namely:
• Coca Cola
• Mirinda
• 7UP
• Limca,

All contain carbon dioxide, glucose, sucrose, phosphate

and alcohol. All the drinks are acidic in nature. On
comparing the pH values of different brands of cold
drinks, it was found that Coca Cola (pH 2.5) is most
acidic and Limca (pH 4) is the least acidic.
Among the four samples of cold drinks taken, 7UP has
highest amount of dissolved carbon-dioxide and
Mirinda has least amount of dissolved carbon-dioxide.

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 PRECAUTIONS
1. Concentrated solutions should be handled with
immense care.
2. Hands should be washed thoroughly after
performing the experiment.
3. If chemicals come in contact with hands or eyes, it
should be immediately flushed with copious
amount of water.
4. A heating vessel or test tube must never be pointed
at a neighbour.
5. Burners must never be left unattended.

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 CONCLUSION
a. DISADVANTAGES OF COLD DRINKS
1. They have high sugar content which causes
problems in diabetic patients.
2. They can also cause weight gain as they interfere
with body’s natural feeling to suppress hunger.
3. They have the ability to dissolve calcium so they
are also harmful to bones.

b. USES OF COLD DRINKS

1. They can clean corrosion from car battery
terminals.
2. They can be used as toilet cleaners.
3. They can be used as excellent detergents to remove
grease from clothes.
4. They can lose a rusted bolt.

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 BIBLIOGRAPHY

1. Comprehensive Practical Chemistry Laboratory Manual

2. BioMed Research International

Volume 2015, Article ID 128697, 15 pages
http://dx.doi.org/10.1155/2015/128697

3. https://en.wikipedia.org/wiki/Soft_drink

4. https://sci-toys.com/ingredients/soft_drinks.html

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