This project placed here, is a result of the kind

guidance, careful supervision and timely assistance

rendered

to

me

by

our

honorable

chemistry

teacher Mr. A.K.Sinha.

This

project

would

not

have

been

completed

without the timely suggestion provided by our

honorable

teacher

who carefully groomed and

nurtured me throughout the academic year.

Special thanks go to my parents and family
members

for

their

constant

support

and

conductive congenial atmosphere for learning at

home.
I am grateful to my principal who has encouraged
me constantly.
All has provided me with all the facilities.

This is to certify that MILIND RAJ DIXIT of

class XIIth MATHS A, Roll No.
for the session of 2015-2016 has
effortlessly, successfully completed this
project in chemistry on QUALITATIVE
ANALYSIS OF VARIOUS SOFT
DRINKS in the partial fulfillment of the
practical examination in the
CHEMISTRY-AISSCE under my
guidance and the supervision. It is
recommended that it may be accepted
for the purpose of examination.
Head of Department

CHEMISTRY

About The Project

Aim Of The Project
Materials Required
Test Performed On Various Soft Drinks
Graph
Charring Test
Soft Drinks And Health
Conclusion
Bibliography

ABOUT THE PROJECT

My

friends

and

have

found

that

the

Qualitative Analysis of various soft drinks the

most interesting and informative amount the
list of projects in curriculum.
Several tests were done on various soft drinks
brought in the school laboratory under the
instructive guidance of our chemistry teacher
Mr. A.k.Sinha.
We did the test for the presence of glucose,
sucrose & ethyl alcohol. Charring tests were
done to find time, amount of sugar content in
the brands. The pH values of the drinks were
found using pH scale provided.
Thus, we were able to compare the various
brands of soft drinks and thereby make graph
to show accurate comparisons.

AIM OF THE PROJECT

The Qualitative analysis of Various Brands Of

Soft Drinks aims at finding the various
contents of the soft drinks.
We find their pH values and compare their
effervescence time. Tests are done to detect
the presence of Glucose, Sucrose and Ethyl
Alcohol.
Charring tests are performed to compare the
amount of sugar present in various soft drinks.

MATERIALS
REQUIRED

Sample of Cold Drinks

pH papers
Stop Watch
Fehlings Solution I & II
Benedicts Solution
Dilute Hydrochloric acid
Sodium Hydroxide
Iodine solution
Test Tubes
Test Tube Holder
China dishes
Beakers
Petri dishes

TASTE

ORANGE

COLOR

ORANGE

PH Value

2.5

Effervescence

12 Sec

CHEMICAL ANALYSYS
SUCROSE TEST
PRESENT

Sample +dil HCL+ NAOH+ Benedicts sol. Orange ppt

GLUCOSE TEST

PRESENT

Sample + Fehlings sol. I & II red ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH Brown ppt.

PRESENT

TASTE

BITTER

COLOR

COLORLESS

PH Value

3.4

Effervescence

1200 Sec

CHEMICAL ANALYSYS
SUCROSE TEST

ABSENT

Sample +dil HCL+ NAOH+ Benedicts sol. no ppt

GLUCOSE TEST

ABSENT

Sample + Fehlings sol. I & II no ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH no ppt.

ABSENT

TASTE

LIGHT

COLOR

BLACKISH BROWN

PH Value

3.1

Effervescence

570 Sec

CHEMICAL ANALYSYS
SUCROSE TEST
PRESENT

Sample +dil HCL+ NAOH+ Benedicts sol. Orange ppt

GLUCOSE TEST

PRESENT

Sample + Fehlings sol. I & II red ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

LEMON

COLOR

CREAMISH WHITE

PH Value

3.1

Effervescence

5 Sec

CHEMICAL ANALYSYS
SUCROSE TEST
PRESENT

Sample +dil HCL+ NAOH+ Benedicts sol. Orange ppt

GLUCOSE TEST

PRESENT

Sample + Fehlings sol. I & II red ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

ORANGE

COLOR

ORANGE

PH Value

2.5

Effervescence

12 Sec

CHEMICAL ANALYSYS
SUCROSE TEST
PRESENT

Sample +dil HCL+ NAOH+ Benedicts sol. Orange ppt

GLUCOSE TEST

PRESENT

Sample + Fehlings sol. I & II red ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

TASTE

BITTER

COLOR

CHOCOLATE BROWN

PH Value

2.5

Effervescence

90 Sec

CHEMICAL ANALYSYS
SUCROSE TEST
PRESENT

Sample +dil HCL+ NAOH+ Benedicts sol. Orange ppt

GLUCOSE TEST

PRESENT

Sample + Fehlings sol. I & II red ppt.

ETHYL ALCOHOL TEST

Sample + Iodine sol. + NAOH brown ppt.

PRESENT

 THE RESIDUE LEFT IN ALL BRANDS IS PUT

INTO A PIE CHART

pH VALUE

LIMCA
SODA
PEPSI
GOLD SPOT
THUMS-UP
MIRINDA

GRAPH OF pH VALUES
GRAPH OF pH values

3.8
3.5

3.5

3.4

3.1
3
2.5

2.5

2.5

2
1.5
1
0.5
0

THUMS-UP

MIRINDA

LIMCA

PEPSI

pH VALUE

SODA

GOLD SPOT

This is actually a heating test to find

the amount of residue left in various
soft

drinks

after

heating.

This

ultimately tells us about the level of

sugar present in various soft drinks.
In the test of the sample (5 ml) of
each soft drink is taken in separate
china dishes and heated for sufficient
time to dry it out. Then the residue
left is studied.
It was observed that the maximum
amount of residue was left in the

case of Gold Spot while minimum in

Soda.

Soft drinks provide large amounts of sugars

(mostly high fructose corn syrup) to many

individuals diet. The calories of soft drinks

are likely to contribute to health problems,

particularly overweight and obesity. Those
conditions have become far more prevalent
during

the

period

in

which

soft

drink

consumption has soared. Several scientific

studies

have

provided

experimental

evidences that soft drinks are directly related

to the weight gain. The weight gain, in term

is a prime risk factor for type 2 diabetes,

which for the first time, is becoming a

problem for teens as well as adults.
people

get

older,

excess

weight

As

also

contribute to heart attacks, strokes and

cancer.

Frequent consumption of soft drinks may

also

increase

the

risk

of

osteoporosis

especially in people who drink soft drinks

instead of calcium rich milk. Dental experts

urge the people to drink less soda pap,

especially between meals, to prevent tooth

decay (due to sugars) and dental erosion
(due to acids).

Frequent consumers of soft drinks may also

be at a higher risk of kidney stones and a

slightly higher risk of heart disease. More

research is needed in both of these areas.

Researches around the world has thus

established beyond doubts that soft drinks

consumption is injurious to health.

CONCLUSION
In the end I would like to mention about the
important results in this interesting and
exciting project.
Most of the brands of the soft drinks are
chemically very similar except the soda
water which is actually carbonated water
and cannot be considered as soft drink.
All the brands have glucose, sucrose and
ethyl alcohol except soda. The difference
lies only in the color, name of the brands
and its flavor. This is the reason why
everyones
favorite
brand
keeps
on
changing and to satisfy the public,
companies keep changing the colors and the
flavors.

 Comprehensive
Chemistry
by
N.K.Verma.

Dr.

Pradeeps New Course

Chemistry
By
S.C.Kheterpal.
ABC of Chemistry.
Lab
Manual
Chemistry
By
Book Depot.

In
Arya