Investigatory Project Chemistry PDF

INVESTIGATORY PROJECT CHEMISTRY NAME : POOJA CHAUDHARI CLASS : 12TH  INDEX 1. HISTORY 2. THEORY 3. APPARATUS AND CHEMICALS RQUIRED 4. TESTS AND DETECTIONS 5. RESULT 6. HEALTH CONCERNS  HISTORY The era of cold drinks began in 1952 but the industrialization i...

INVESTIGATORY PROJECT CHEMISTRY NAME : POOJA CHAUDHARI CLASS : 12TH  INDEX 1. HISTORY 2. THEORY 3. APPARATUS AND CHEMICALS RQUIRED 4. TESTS AND DETECTIONS 5. RESULT 6. HEALTH CONCERNS  HISTORY The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by parley 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 In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water. when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (later known as soda water, for the use of soda powder in its commercial manufacture) is the major and defining component of most soft drinks. Priestley found that water treated in this manner had a pleasant taste, and he offered it to his friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas and encouraging the gas to dissolve into an agitated bowl of water. Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century. Thomas Henry , an apothecary from Manchester, was the first to sell artificial mineral water to the general public for medicinal purposes, beginning in the 1770s. His recipe for 'Bewley's Mephitic Julep' consisted of 3 drachms of fossil alkali to a quart of water, and the manufacture had to 'throw in streams of fixed air until all the alkaline taste is destroyed'. Johann Jacob Schweppe developed a process to manufacture bottled carbonated mineral water. He founded the Schweppes Company in Geneva in 1783 to sell carbonated water, and relocated his business to London in 1792. His drink soon gained in popularity; among his newfound patrons was Erasmus Darwin.In 1843, the Schweppes company commercialized Malvern Water at the Holywell Spring in the Malvern Hills, and received a royal warrant from King William IV  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 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. On the basis of their molecule size carbohydrates are classified as:- Monosaccharide, 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. APPARATUS CHEMICALS REQUIRED Test Tube Stand Iodine Solution Stop Watch Potassium Iodine Burner Sodium Hydroxide pH Paper Fehling’s A & B Solution Tripod Stand Lime Water Beaker Concentrated nitric acid China Dish Benedict Solution Test Tube Ammonium Molybdate Test Tube Holder Water Bath Wire Gauge  DETECTION OF PH EXPERIMENT Small samples of cold drinks of different brands were taken in a test tube and put on the pH paper. The change in the color of pH paper was noticed and was compared with the standard pH scale. OBSERVATION S. No Name Color PH of the change value drink 1 Coca Pink 2.5-3 cola 2 Sprite Red 3 3 Limca Pinkish 4 4 Fanta Light 3-4 orange INFERENCE Soft drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drink of different brands are different due to the variation in amount of acidic contents  TEST FOR CARBON DIOXIDE EXPERIMENT As soon as the bottles were opened, one by one the sample was passed through lime water. The lime water turned milky. OBSERVATON S no Name Time Review of the taken drink 1 Coca 26.5 Co2 is cola present 2 Sprite 21 Same 3 Limca 35 Same 4 Fanta 36 Same INFERENCE All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible for its tangy taste. CHEMICAL REACTION INVOLVED Ca(OH)2 + CO2 ⇾ CaCO3 + H2O  TEST FOR GLUCOSE EXPERIMENT Glucose is a reducing sugar acid. Its presence is detected by the following test:- 1. BENEDICTS’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. Formation of reddish color confirmed the presence of glucose in cold drinks. OBSERVATON S no Name Observ Conclu of ation sion drink 1 Coca Reddish Glucose cola color present ppt 2 Sprite Reddish Glucose color is ppt present 3 Limca Reddish Glucose color is INFERENCE ppt present All the 4samples gave Fantapositive Reddish test forGlucose glucose with Benedict’s reagent. Hence color is contain all the drinks glucose. ppt present  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 a water bath for 10 minutes. Appearance of brown precipitate confirmed the presence of glucose in cold drinks. OBSERVATON S no Name Observ Conclu of ation sion drink 1 Coca Reddish Glucose cola brown is ppt present 2 Sprite Same Glucose is present 3 Limca Same Glucose is present 4 INFERENCE Fanta same Glucose is present All the samples gave positive test for glucose with Fehling’s (A & B) solutions. Hence all the cold drinks contain glucose.  TEST FOR PHOSPHATE EXPERIMENT Small samples of each brand of cold drinks were taken in separate test tubes and Ammonium Molybdate followed by concentrated Nitric Acid was added to it. The solution was heated. Appearance of canary-yellow precipitate confirmed the presence of phosphate ions in cold drinks OBSERVATON S no Name Observ Conclu of ation sion drink 1 Coca Canary Phosph cola yellow ate ppt 2 Sprite Canary Same yellow ppt 3 Limca Same Same 4 Fanta Same Same INFERENCE All the soft drinks samples gave positive test for phosphate ions. Hence all the cold drinks contain phosphate. CHEMICAL REACTION INVOLVED Na2HPO4 + 12(NH4)2MoO4 + 23HNO3 → (NH4)3PO4·12MoO3 + 21NH4NO3 + 12H2O  TEST FOR SUCROSE EXPERIMENT 5 ml samples of each brand of cold drinks were taken in separate china dishes and were heated very strongly until changes occur. Black colored residue left confirmed the presence of sucrose in cold drinks. OBSERVAT ON S no Name Observ Conclu of ation sion drink 1 Coca Black Sucrose cola residue is present 2 Sprite Black Same residue 3 Limca Black Same residue 4 Fanta Black Same residue INFERENCE All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contains highest amount of sucrose.  RESULT After conducting several tests, it was concluded that the different brands of cold drinks namely: 1. Coca Cola 2. Sprite 3. Limca 4. Fanta All contains glucose, alcohol, sucrose, phosphate and carbon dioxide. All cold drinks are acidic in nature. On comparing the pH value of different brands Coca Cola is the most acidic and Limca is least acidic of all the four brands taken. Soft drinks are made by mixing dry or fresh ingredients with water. Production of soft drinks can be done at factories or at home. Soft drinks can be made at home by mixing a syrup or dry ingredients with carbonated water, or by Lacto-fermentation. Syrups are commercially sold by companies such as Soda-Club; dry ingredients are often sold in pouches, in a style of the popular U.S. drink mix Kool-Aid. Carbonated water is made using a soda siphon or a home carbonation system or by dropping dry ice into water. Food-grade carbon dioxide, used for carbonating drinks, often comes from ammonia plants. Drinks like ginger ale and root beer are often brewed using yeast to cause carbonation. Of most importance is that the ingredient meets the agreed specification on all major parameters. This is not only the functional parameter (in other words, the level of the major constituent), but the level of impurities, the microbiological status, and physical parameters such as color, particle size, etc. Some soft drinks contain measurable amounts of alcohol. In some older preparations, this resulted from natural fermentation used to build the carbonation. In the United States, soft drinks (as well as other products such as non-alcoholic beer) are allowed by law to contain up to 0.5% alcohol by volume. Modern drinks introduce carbon dioxide for carbonation, but there is some speculation that alcohol might result from fermentation of sugars in a non-sterile environment. A small amount of alcohol is introduced in some soft drinks where alcohol is used in the preparation of the flavoring extracts such as vanilla extract THANK YOU  Health concerns Obesity and weight- related diseases From 1977 to 2002, Americans doubled their consumption of sweetened beverages —a trend that was paralleled by doubling the prevalence of obesity. The consumption of sugar-sweetened beverages is associated with weight and obesity, and changes in consumption can help predict changes in weight. Dental decay Most soft drinks contain high concentrations of simple carbohydrates, glucose, fructose, sucrose and other simple sugars. If oral bacteria ferment carbohydrates and produce acids that may dissolve tooth enamel and induce dental decay, then sweetened drinks may increase the risk of dental caries. The risk would be greater if the frequency of consumption is high Bone density and bone loss A 2006 study of several thousand men and women, found that women who regularly drank cola-based sodas (three or more a day) had significantly lower bone mineral density (BMD) of about 4% in the hip compared to women who did not consume colas. The study found that the effect of regular consumption of cola sodas was not significant on men's BMD. Benzene In 2006, the United Kingdom Food Standards Agency published the results of its survey of benzene levels in soft drinks, which tested 150 products and found that four contained benzene levels above the World Health Organization (WHO) guidelines for drinking water. The United States Food and Drug Administration released its own test results of several soft drinks containing benzoates and ascorbic or erythorbic acid. Five tested drinks contained benzene levels above the Environmental Protection Agency's recommended standard of 5 ppb. As of 2006, the FDA stated its belief that "the levels of benzene found in soft drinks and other beverages to date do not pose a safety concern for consumers". Kidney stones Mortality, circulatory and digestive diseases  CONCLUSION DIS-ADVANTAGES OF COLD DRINKS 1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause problems in diabetes patients 2. Soft drinks can cause weight gain as they interfere with the body’s natural ability to suppress hunger feeling. 3. Soft drinks have ability to dissolve the calcium so they are also harmful for our bones. 4. Soft drinks contain “phosphoric acid” which has a pH of 2.8. So they can dissolve a nail in about 4 days 5. For transportation of soft drinks syrup the commercial truck must use the hazardous matter place cards reserved for highly consive material. 6. Soft drinks have also ability to remove blood so they are very harmful to our body USES OF COLD DRINKS 1. Cold drinks can be used as toilet cleaners 2. They can remove rust spots from chrome car humpers 3. They clean corrosion from car battery terminals. 4. Soft drinks are used as an excellent ‘detergent’ to remove grease from clothes. 5. They can loose a rusted bolt.