Introduction

Soft drinks have come to be a part and parcel of human's life today. A soft drink is a non-alcoholic beverage (alcohol less than 0.5% by volume) that typically contains water, a sweetener, and a flavouring agent. The sweetener may be sugar, high-fructose corn syrup, or a sugar substitute. A soft drink may also contain caffeine or fruit juice. The era of these soft drinks began in the 18th century. Beginning as tonics for fatigue and anything else that might be the matter with a patient; they have evolved into sweet bubbly accompaniments to hamburgers and French fries and other widely' recognized parts of human culture. Ever since then, multinational companies have been banking on them and launching themselves in various parts of the world, growing both in wealth and stature. Found everywhere, from small groceries to large supermarkets, these carbonated drinks are one of the main sources of revenue for some shops. People not only view these drinks as a method of refreshment, but use it to obtain the feeling of lightness or to activate the pulse and the brain.

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. Carbonated water constitutes up to 94% of a soft drink. Carbondioxide adds that special sparkle and bites to the beverage and also acts as a mild preservative. It is responsible for the formation of froth on shaking the bottle. Carbon dioxide is a uniquely suitable gas for soft drinks because it is inert, nontoxic, and relatively inexpensive and easy to liquefy. The second main ingredient is sugar, which makes up 7~12% of a soft drink. Used in either dry or liquid form, sugar adds sweetness and body to the beverage, enhancing the "mouth-feel an important component for consumer enjoyment of a soft drink. Sugar also balances flavours and acids. The overall flavour of a soft drink depends on an intricate balance of sweetness, tartness, and acidity (pH). Acids add sharpness to the background taste and enhance the thirst-quenching experience by stimulating saliva flow. The most common acid in soft drinks is citric acid, which has a lemony flavour. Acids also reduce pH levels, mildly preserving the beverage. Very small quantities of other additives enhance taste, mouth-feel, aroma, and appearance of the beverage. There is an endless range of flavourings; they may be natural, natural identical (chemically synthesized imitations), or artificial (chemically unrelated to natural flavours). To impede the growth of microorganisms and prevent deterioration, preservatives are added to soft drinks. Anti-oxidant, such as BHA and ascorbic acid, maintain colour and flavour.

Aim:Comparative study and qualitative analysis of different brands of cold drinks available in market.

Apparatus Required:
Test Tubes Test Tube Holder Test Tube Stand Stop Watch Beaker Bunsen Burner pH Paper

Tripod Stand China Dish

Wire Gauge Water Bath

Chemicals Required: Iodine Solution Potassium Iodide Sodium Hydroxide Lime Water Fehling's A & B Solution Concentrated Nitric Acid Benedict Solution Ammonium Molybdate

Test 1 : 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 colour of pH paper was noticed and was compared with standard pH scale.

Observation :Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Colour Change Pinkish Dark orange Light orange Orange 2-3 3 4 3-4 pH Value

Inference:Soft drinks are generally acidic because of presence of citric acid and phosphoric acid. pH values of cold drinks of different brands are different due to the variation in amount of acidic content.

Test 2 : Test For Carbon Dioxide

Experiment:As soon as the bottles were opened, one by one the samples were passed through lime water. The colour of the lime water is then noted. (Hint: Lime water turning milky depicts presence of carbon dioxide.)

Observation:Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Time Taken (in sec.) 28 20 38 36 Conclusion CO is present CO is present CO is present CO is present

Inference:All the soft drinks contain Carbon dioxide dissolved in water. The carbon dioxide dissolved in water to form carbonic acid which is responsible for its tangy taste. Chemical Reaction:Ca(OH) (s) + CO(g) CaCO(s) + HO(l)

Test 3 : Test For Glucose

Test (1): Benedict'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. (Hint: Formation of reddish colour confirms the presence of glucose.)

Observation:Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Observation Reddish colour precipitate Reddish colour precipitate Reddish colour precipitate Reddish colour precipitate Conclusion Glucose is present Glucose is present Glucose is present Glucose is present

Inference:All the samples gave positive test for glucose with Benedicts reagent. Hence all the drinks contain glucose.

Test(2): Fehling's Solution Test Experiment: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 water bath for 10 minutes. (Hint: Appearance of brown precipitate confirms the presence of glucose.) Observation:Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Observation Reddish brown precipitate Reddish brown precipitate Reddish brown precipitate Reddish brown precipitate Conclusion Glucose is present Glucose is present Glucose is present Glucose is present

Inference:All the samples gave positive test for glucose with fehling {A and B} Solution. Hence all the drinks contain glucose.

Test 4 : 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 (HN03) was added to it. The solution was heated. (Hint: Appearance of canary-yellow precipitate confirms the presence of phosphate ions.)

Observation:-

Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta

Observation Canary Yellow Precipitate Canary Yellow Precipitate Canary Yellow Precipitate Canary Yellow Precipitate

Conclusion Phosphate is present Phosphate is present Phosphate is present Phosphate is present

Inference:-

All the samples gave positive test for phosphate ions. Hence all the drinks contain phosphate.

Test 5 : Test For Alcohol

Experiment:Small samples of each brand of cold drinks were taken in separate test tubes and Iodine followed by Potassium Iodide and Sodium Hydroxide (NaOH) solution was added to each test tube. Then the test tubes 'were heated in hot water bath for 30 minutes. (Hint: Appearance of yellow coloured precipitate confirms the presence of alcohol.) Observation:Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Observation Yellow Precipitate Yellow Precipitate Yellow Precipitate Yellow Precipitate Conclusion Alcohol is present Alcohol is present Alcohol is present Alcohol is present

Inference:

All the samples gave positive test for alcohol. Hence all the drinks contain alcohol. Chemical Reaction:-

CHCH0H + 4I + 6NaOH CHI + HCOONa + 5NaI + 5H0

Test 6 : 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. (Hint: Black coloured residue left confirms the presence of sucrose.) Observation:Sr.No. Name of the Drink 1 2 3 4 Coca Cola Mountain Dew Canada Dry Fanta Observation Black Residue Black Residue Black Residue Black Residue Conclusion Sucrose is present Sucrose is present Sucrose is present Sucrose is present

Inference:All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drinks. Fanta contain highest amount of sucrose.

Precautions

Some of the precautions which need to be taken care of are 1. Concentrated solutions should be handled with immense care. 2. Hands should be washed thoroughly after performing each experiment. 3. If possible, one should wear hand gloves to prevent from any possible damage. 4. If chemicals come into contact with your skin or eyes, flush immediately with copious amounts of water. 5. Never leave burners unattended. Turn them off whenever you leave you leave your workstation. 6. Never point a test tube or any vessel that you are heating at yourself or your neighbour.

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. 5. 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 hampers. 3. They clean corrosion from car battery terminals. 4. Soft drinks are used as an excellent detergent to remove grease from clothes.

Acknowledgement
It would be my utmost pleasure to express my sincere thanks to my chemistry teacher Mrs. Sumi Stellus in providing a helping hand in this project. Her valuable guidance, support and supervision all through this project are responsible for attaining its present form. I would also like to thank my parents as they encouraged me to put forward my project and my team mates Christy, Christin, Manas, Renju for their continuous support.