Investigatory Project Chemistry - Class 12
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Questions and Answers

When did the era of cold drinks begin in India?

1952

Which scientist first discovered a method to infuse water with carbon dioxide?

Joseph Priestley

What is the major and defining component of most soft drinks?

  • Sugar
  • Alcohol
  • Carbon dioxide (correct)
  • Flavoring extracts

What was the name of the apparatus invented by Bergman that allowed imitation mineral water to be produced in large amounts?

<p>Bergman's apparatus</p> Signup and view all the answers

Who was the first to sell artificial mineral water to the general public for medicinal purposes?

<p>Thomas Henry</p> Signup and view all the answers

What process did Johann Jacob Schweppe develop to manufacture bottled carbonated mineral water?

<p>A process to manufacture bottled carbonated mineral water</p> Signup and view all the answers

What is the formula of glucose?

<p>C6H12O6</p> Signup and view all the answers

What is the molecular formula of sucrose?

<p>C12H22O11</p> Signup and view all the answers

What is the main source of sucrose?

<p>Both A and B (C)</p> Signup and view all the answers

Cold drinks are generally acidic in nature due to the presence of citric acid and phosphoric acid.

<p>True (A)</p> Signup and view all the answers

How can the acidity of cold drinks be measured?

<p>By finding their pH value</p> Signup and view all the answers

What is the name of the experiment that detects the presence of glucose in cold drinks?

<p>Benedict's reagent test</p> Signup and view all the answers

What is the name of the experiment that detects the presence of phosphate in cold drinks?

<p>Test for Phosphate</p> Signup and view all the answers

Among the four brands tested (Coca Cola, Sprite, Limca, and Fanta), which one was found to be the most acidic?

<p>Coca Cola</p> Signup and view all the answers

All the soft drinks tested contained glucose, alcohol, sucrose, phosphate, and carbon dioxide.

<p>True (A)</p> Signup and view all the answers

Which of the following is a method used to produce soft drinks at home?

<p>Both A and B (B)</p> Signup and view all the answers

What is the name of the U.S. drink mix that is commonly mentioned in the text?

<p>Kool-Aid</p> Signup and view all the answers

What is the source of the food-grade carbon dioxide used for carbonating drinks?

<p>Ammonia plants</p> Signup and view all the answers

What is the pH of phosphoric acid?

<p>2.8</p> Signup and view all the answers

Soft drinks can dissolve a nail in about 4 days.

<p>True (A)</p> Signup and view all the answers

Soft drinks can be used as toilet cleaners.

<p>True (A)</p> Signup and view all the answers

Soft drinks can remove rust spots from chrome car bumpers.

<p>True (A)</p> Signup and view all the answers

Soft drinks can be used as a detergent to remove grease from clothes.

<p>True (A)</p> Signup and view all the answers

Soft drinks can loosen a rusted bolt.

<p>True (A)</p> Signup and view all the answers

Flashcards

Carbonation

The process of infusing water with carbon dioxide gas, resulting in a bubbly and refreshing beverage.

Carbohydrate

A naturally occurring organic compound, responsible for providing our bodies with energy. Examples include glucose, fructose, and sucrose.

Glucose

A simple sugar with the formula C₆H₁₂O₆, found in grapes, fruits, and human blood.

Sucrose

A complex sugar formed from a combination of glucose and fructose, found in sugarcane and sugar beets.

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Carbonic Acid

An acidic compound formed when carbon dioxide dissolves in water. It's responsible for the tangy taste of soft drinks.

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pH

A measure of acidity or alkalinity, ranging from 0 to 14. A pH below 7 indicates acidity.

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Citric Acid

A chemical compound often found in soft drinks that contributes to their acidic nature.

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Phosphoric Acid

A chemical compound often found in soft drinks, contributing to their acidity and providing a tangy taste.

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Carbon Dioxide

An ingredient in soft drinks that contributes to their frothy appearance and tangy taste.

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Benzoate

A chemical compound found in some soft drinks that contributes to their flavor and color.

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Benedict's Reagent Test

A test used to detect the presence of glucose in a sample. A reddish-brown precipitate forms when glucose is present.

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Fehling's Solution Test

A test used to detect the presence of glucose in a sample. A brownish-red precipitate forms when glucose is present.

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Ammonium Molybdate Test

A test used to detect the presence of phosphate ions in a sample. A canary-yellow precipitate forms when phosphates are present.

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Obesity

A condition characterized by excessive body fat accumulation leading to health problems.

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Dental Decay

The breakdown of tooth enamel caused by acids, often produced by bacteria feeding on sugars.

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Bone Loss

The loss of bone density, making bones weaker and prone to fractures.

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Benzene

A toxic organic compound that can be produced in food and beverages containing benzoates and ascorbic acid.

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Kidney Stones

Small, hard deposits that form in the kidneys, often caused by high levels of calcium and other minerals.

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Lacto-fermentation

The process of using yeast to create carbonation in beverages.

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Sodium Benzoate

A common food additive used to preserve food and beverages and may contribute to the formation of benzene.

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Fructose

A naturally occurring sugar found in fruits, particularly grapes.

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Polydipsia

A state of excessive thirst often associated with medical conditions such as diabetes.

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Evaporation

A process that involves heating a mixture to a high temperature, often used to remove water and concentrate substances.

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Solvent

A substance that can dissolve other substances, for example, water dissolves sugar.

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Solute

A substance that dissolves in a solvent, for example, sugar dissolves in water.

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Sugar

A chemical compound that contributes to the sweet taste of soft drinks.

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Acidic Solution

A solution with a low pH, indicating acidity.

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Diabetes

A condition characterized by high blood sugar levels, often caused by insufficient insulin production.

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Ascorbic Acid

A natural compound found in certain fruits and vegetables that acts as a preservative and also as an antioxidant.

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Erythorbic Acid

A chemical compound that contributes to the coloring of soft drinks and can also react with benzoates to generate benzene.

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Study Notes

Investigatory Project: Chemistry

  • Project Title: Investigatory Project Chemistry
  • Student Name: Pooja Chaudhari
  • Class: 12th

Index

  • History
  • Theory
  • Apparatus and Chemicals Required
  • Tests and Detections
  • Results
  • Health Concerns

History

  • The era of cold drinks in India began in 1952, marked by companies like Limca and Goldspot.
  • Several multinational companies introduced brands like Pepsi and Coke.
  • In the 1700s, important steps were made in replicating naturally carbonated mineral water.
  • Joseph Priestley discovered a method to carbonate water, and this became a key component in soft drinks.
  • John Mervin Nooth and Torbern Bergman further improved the process for commercial manufacturing.
  • Jöns Jacob Berzelius added flavors like spices, juices, and wine to carbonated water.
  • Thomas Henry sold artificial mineral water for medicinal purposes.
  • Johann Jacob Schweppe developed a process to bottle carbonated water and founded the Schweppes Company.

Theory

  • Cold drinks contain alcohol, carbohydrates, carbon dioxide, phosphate, etc.
  • They create a sense of warmth and lightness
  • Carbon dioxide causes froth when shaken.
  • Carbonated water forms carbonic acid giving a tangy taste.
  • Carbohydrates are essential energy sources.
  • Carbohydrates are classified as monosaccharides, disaccharides, and polysaccharides.
  • Glucose, a monosaccharide, is found naturally in fruits and blood; sucrose is a common disaccharide.

Apparatus and Chemicals Required

  • Provided a list of equipment and chemicals used in the experiments.

Tests and Detections

  • pH Detection: Different cold drink samples were tested using pH paper to determine their pH values.
  • Carbon Dioxide Detection: Samples were passed through lime water to test the presence of carbon dioxide
  • Glucose Detection: Benedict's reagent test was used to identify the presence of glucose.
  • Phosphate Detection: Samples were tested with ammonium molybdate and nitric acid to identify phosphate ions
  • Sucrose Detection: Samples were heated in china dishes; black residue indicated sucrose.

Results

  • Coca Cola, Sprite, Limca, and Fanta were the brands tested.
  • Coca Cola was found to be the most acidic, whereas Limca was the least acidic.
  • All the drinks contained glucose, alcohol, sucrose, phosphate, and carbon dioxide.

Health Concerns

  • Discusses the relationship between sugar-sweetened beverages and obesity and also potential health risks, like dental decay, bone density issues, and the presence of Benzene.
  • Mentions a concern about Benzene levels in selected cold drinks based on UK and US surveys.
  • Mentions the concern about the negative impact that these drinks have on health.

Uses (page 16)

  • Cold drinks have multiple unanticipated uses, including cleaning tools (i.e. chrome bumpers of cars) and acting a detergent.

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Investigatory Project Chemistry PDF

Description

Explore the fascinating evolution of soft drinks and the chemistry behind carbonation in this investigatory project. From the historical innovations of the 1700s to modern applications in the beverage industry, this project covers essential theories, apparatus, and health concerns associated with carbonated drinks.

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