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Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià.
There are two main methods for creating such spheres, which differ based on the calcium content in the product to be spherified. For substances containing no calcium, the liquid is mixed with sodium alginate, and dripped into a cold solution of calcium chloride or calcium carbonate. Reverse spherification, for use with substances which contain calcium or have high acid/alcohol content, requires dripping the substance (containing calcium lactate or calcium lactate gluconate) into an alginate bath. A more recent technique is frozen reverse spherification, which involves pre-freezing spheres containing calcium lactate gluconate and then submerging them in a sodium alginate bath. All three methods give the same result: a sphere of liquid held by a thin gel membrane, texturally similar to caviar.
Soju is a clear, distilled alcoholic beverage manufactured in Korea. Soju has been around for many centuries and remains one of the most popular Asian alcohols, especially in South Korea.
Researchers estimate that Korean soju went through its first distillation in 1300 A.D. Historians believe that the Koreans may have learned the method of soju distillation from the Mongols during the Mongol War. The Mongols, in turn, had acquired their knowledge of how to make soju from the Persians.
After the Koreans learned this technique, distilleries were built around the town of Kaesong, and soju production began in earnest.
During the Meiji period, a rice shortage caused the government to issue direct orders to reduce rice use in soju. This forced distributors to use pure ethanol. It was added to the mixture to create a diluted form of soju. Despite the current availability of rice, some makers continue this ethanol process.
Old methods of soju distillation still remain in certain parts of Korea, where distributors pride themselves on making the original Korean soju drink.
Korean soju is generally created from rice. However, during these modern times, manufacturers in South Korea are replacing the rice with a creative medley of ingredients, including:
* barley
* dangmil
* potato
* sweet potato
* wheat.
When you buy sojo, you’ll notice that the liquid is clear in color. Its alcohol by volume (ABV) varies from 20 to 40 percent.
Korean soju is often compared to vodka; however, it has a sweeter taste because of the added sugar. Worldwide, soju outsells vodka by many units.
As with other Asian liquors, drinking soju follows a distinct etiquette. It is normally served in a shot glass. If you are in the company of people who follow this tradition, keep these rules in mind:
* Drink soju by sipping it or taking it as a shot; both forms are appropriate according to soju etiquette.
* Hold your glass with both hands if a respected person is pouring the liquor.
* Never pour your own glass of soju.
* Refill a glass with soju only when it is empty.
* Soju is consumed in group gatherings.
* When pouring soju for others, hold the soju bottle with the right hand. Keep your left hand touching your elbow or forearm.
* When receiving soju from others, place the shot glass in your left palm, hold it with your right hand and slightly bow your head.
* Younger adults at the table turn away and sip their soju if elders are present.
Many people often wonder where they can buy soju. In Korea, of course, it is accessible everywhere. In the United States and other large countries, you can buy soju in stores that sell a wide selection of imported liquors. If a store does not have it in stock, many can place a special order for you.
Soju mixed with beer is very popular both in Korea and around the world. There are two ways to do this:
1. Poktanju, otherwise known as “bomb drink,” is a soju shot glass tossed in a pint of beer.
2. Suso poktanju, the “hydrogen bomb,” involves pouring a shot glass of draft beer into a pint of soju.
For people who think that soju is too strong straight up, here are some great, easy, tasty soju cocktails you can try.
Fallen Angel
Ingredients
* 45 ml soju
* 15 ml green crème de menthe
* 30 ml lemon juice
* a dash of angostura blitters
* maraschino cherry.
Directions
Shake ingredients together and strain over ice.
Soju Wallbanger
Ingredients
* 30 ml soju
* 30 ml Galliano
* a dash of orange juice
* orange twist.
Directions
1. Shake the soju and Galliano together and strain over ice.
2. Add orange juice to desired taste.
3. Garnish with an orange twist.
There are many ways to enjoy Korean soju. Soju continues to delight drink enthusiasts all around the world.
Cachaca is a distilled liquor primarily made in Brazil. While cachaca, also referred to as “white rum,” is often compared to rum, it is actually made from pure sugarcane, rather than molasses, which is used to make rum.
The History of Brazilian Cachaca
No one knows who developed cachaca or exactly where it comes from, but they do know its beginnings reside in Brazil’s colonial period (around 1530). Legend has it someone discovered that by boiling the juice leftover from sugarcane, a sweet libation is created. Back then, cachaca was enjoyed most by peasants and slaves.
Tagged with the title “a poor man’s drink,” cachaca was actually given to slaves as a reward for a job well done. Now, however, Brazilian cachaca is widely enjoyed at home, abroad and among all social classes.
Because of cachaca’s popularity around the world, many distributors offer wholesale cachaca to restaurants, bars and wine stores.
How Cachaca is Made
Luckily, Brazil is bursting with sugarcane. Since the distillation process is fairly simple, the cachaca industry is booming. Here are the steps for making cachaca:
1. The sugarcane is milled down so the juice can be extracted.
2. The milled sugarcane is then fermented for about 24 hours.
3. After fermentation, the sugarcane mixture is boiled.
Whether it’s bottled immediately after boiling, or left alone to age, the liquor will have a unique sweet taste that makes cachaca one of Brazil’s bestsellers.
Preparing and Drinking Cachaca
Ideally, cachaca is sipped on the rocks from a short glass or downed in a single shot. Traditionally, some Brazilians spill a couple of drops to show respect for the saints before taking their shots.
If straight alcohol isn’t your cup of tea, cachacas also work well in many mixed drinks. A good way to think of tasty drink recipes for cachaca is to think of cachaca as a substitute for vodka or rum.
Cachaca Cocktail Recipes
A drink called Caipirinha is the most popular Brazilian cocktail that uses cachaca. Caiprinhas are served all over, from South America to North America to Europe. Originally labeled a “poor man’s drink,” a good caipirinha today can ironically cost up to $15.
Here is a recipe for a Caipirinha, as well as a few other classic recipes that use Brazilian cachaca.
Caipirinha
Ingredients
* 1 1/2 oz. cachaca
* 1 lime, cut into eight wedges
* 2 tsp. sugar.
Directions
1. Mash the lime and sugar in the bottom of a short glass.
2. Add desired amount of ice.
3. Pour in the cachaca while stirring. Continue stirring until sugar is mixed.
Bloody Lip
Ingredients
* dash of Worcestershire sauce
* dash of tabasco
* dash of lemon juice
* 1 tsp. celery salt
* 1 tsp. pepper
* 1 1/2 oz. cachaca
* tomato juice
* celery stick and lime wedge, optional garnish.
Directions
1. Mix the Worcestershire, tabasco, lemon juice, celery salt and pepper in a tall glass with ice.
2. Add the cachaca.
3. Fill the remainder of the glass with tomato juice.
4. Stir and garnish with the wedge of lime and celery stick.
Brazilian Wax
Ingredients
* 2 oz. cachaca
* pineapple juice
* splash club soda
* 1/2 tsp. triple sec.
Directions
1. Pour cachaca into a tall glass filled with ice.
2. Fill remainder of glass with pineapple juice, club soda and triple sec.
3. Stir and enjoy.
This rating is just as it sounds. How good does this liquor taste when sipped straight or on the rocks? Sipability is ranked on an absolute scale. The determination of whether or not to pour the drink over ice is determined by the most popular way to drink said liquor. We feel it is important to have an absolute scale to help you decide what you could enjoy over the rocks after a long day at work or to start a serious night of drinking.
This rating shows how good the liquor is to shoot. Since most people shoot certain liquors (such as most tequilas) rather than sip them, we use this rating in place of the sipability for certain alcohols.
This rating will tell you how good the liquor tastes in a mixed drink. We take the liquor and use it to make a standard mixed drink or two to see just how well the liquor plays with other, perhaps more fruity things. Note that some liquors will not have this rating, as we see it as a crime to mix things such as Scotch with anything but ice or water.
This rating is our determination of how hard the liquor hits you in the buzz department. Not all liquors are created equally in this department, and some brands tend to offer up a heftier buzz than others. This ranking is all about how fast the liquor will get you singing karaoke when you know you really shouldn’t.
This rating exposes the more dirty side of liquor. How do you feel in the morning after a night of drinking this liquor? Are you bouncing around and frolicking in the sunshine, or are you praying to the porcelain god? This ranking is useful in selecting a liquor to drink on the nights before important daytime activities.
This rating reflects how tasty and how much punch the liquor packs for the price you pay. Is this ‘top-shelf’ liquor really worth the extra money? Is the ’special reserve’ really all that special? This ranking is your answer. We use a super-secret formula (thanks for your help, Agent Smith) to make this value more objective. This formula takes into account all of the other ratings we have assigned, the price we paid for the bottle, and the price one would expect to pay for a decent bottle of the reviewed spirit type. Although a very useful tool for both the cheapskate and the budget-minded consumer alike, this value is not used in the computation of the overall rating. We want our overall rating to reflect the quality of the liquor alone. The reviewer will still comment on the value for the price, but this will only be reflected in this rating, not the overall one.
You might think that scotch on the rocks is the only choice when ordering a drink from the bar, but should you also get one for your new lady friend? This rating will give you the info you need. We bring in guest female tasters, get their opinions, and pass them on to you. This doesn’t factor into our overall ratings, since we don’t always have willing females around; we just think it’s a good thing to share when possible.
We perform our reviews with no fewer than three reviewers present. We start by getting a tumbler for each alcohol being reviewed and putting four ice cubes in each one. We then fill each of the glasses to the same mark. Every reviewer takes a sip and records a rating. If a liquor merits a shootability rating rather than a sipability rating, then we prepare half-shots for every reviewer to take, and then his individual ratings are recorded. We then add a mixer or two to the liquor to prepare mixed drinks (excluding some liquors such as Scotch whiskey). Everyone then takes a sip of the mixed drink and records his own rating. For these first two categories, the numbers recorded from each reviewer are averaged to produce the ratings for sipability (or shootability) and mixability respectively. The numbers are rounded to the nearest half. The other ratings are assessed by the individual writing the review. In the end, all four categories are averaged together with equal weights to produce an overall rating. This rating is rounded to the nearest half as well, and shot glass values are displayed.
Kefir is a popular drink that is taking the world by storm. But what is kefir and what is it made of?
Popular in northern Europe, kefir is a fermented drink that is sometimes used in place of milk products in cereals, soups and other foods. In fact, kefir is the main ingredient in Lithuanian cold beet soup, or borscht, and the Russian summer soup known as okroshka. It is also used to make kefir cheese.
Kefir is a Caucasus region drink made from fermented milk. Traditionally in Caucasus, the original kefir recipe was made in bags made from animal skin. These bags were hung near a doorway so that the milk and kefir grains in the bag would be mixed as people passed through the doorway. The resulting product looks something like yogurt. Finished kefir is carbonated, sour and alcoholic. The longer the kefir is left to sit, the higher its proof.
Kefir is made by adding kefir grains (a combination of bacteria and yeasts) to goat, cow or sheep’s milk. The kefir is then fermented by leaving it at room temperature overnight. After it sits, the kefir is strained.
Although this is the basic way to make kefir, it can also be made with many kinds of liquid, such as juice, soymilk and water.
Water kefir, a popular variation on the traditional recipe, is made with water and sugar, instead of milk, and usually contains dried fruits, such as figs. Another popular variation is coconut water kefir.
Health Benefits of Kefir
Kefir has quite a few health benefits and is used in the Soviet Union as an inexpensive health drink. In 1908, Elie Metchnikoff, a Nobel-prize winning biologist, suggested that drinking kefir may be attributed to the long and healthy life of the people of the Caucasus Mountains.
Today, many health researchers have found that drinking kefir is a very good way to keep healthy.
The health benefits change with the amount of time the kefir drink is allowed to ferment. For example, if the kefir starter is left to ferment for a very long time, it will contain a significant amount of folic acid.
* have antibiotic or antifungal properties
* help in lactose digestion
* prevent high blood pressure
* reduce cholesterol.
* allergies
* atherosclerosis (a condition that causes the arteries to narrow and harden)
* cancer
* candidiasis (a fungal infection also known as thrush)
* heart disease
* HIV
* hypertension
* metabolic disorders
* osteoporosis
* tuberculosis.
Kefir can be bought at health food stores and on the Internet. Many have found that making kefir at home is easy to do, mainly because it is a regenerating food – after you buy the first kefir starter grains you never have to buy any more because more kefir grain is made with every batch.
Kefir Recipes
A great way to drink kefir is by mixing it with fresh passion fruit. Some contend that this mix helps a person sleep better.
Ingredients
* 1 1/4 cups carrot juice
* 1 1/4 cups kefir
* 1/4 cups tomato juice
* A few lemon slices
* salt, to taste
* garlic, to taste.
Directions: Mix carrot juice and kefir. Add tomato juice, lemon slices (without the peel), salt and garlic to taste. Blend the drink in a blender and serve chilled.
Clear Spring 190 is great for sterilizing medical equipment and sure makes an excellent cleaner for all types of heavy machinery. I suppose that’s reason enough for most drinkers to avoid this stuff along with all other high-proof grain alcohols. We here at BoozeBasher try not to turn our noses up at any kind of liquor, no matter how many “CAUTION – FLAMMABLE” warnings are plastered across the bottle. It’s obvious to us that they use such warning tactics to keep away the weak-willed pseudo-drinkers. We will have none of that.
Clear Spring 190 is distilled and distributed by Beam Global Spirits & Wine, Inc. I couldn’t find any good information on Clear Spring 190 or the process they use in making it, but I do know that the distillation of all grain alcohols at such a high proof supposedly removes all flavor, color, and odor. That’s both exciting to the alcoholic and frightening to others. In fact, some states have outlawed the sale of pure grain alcohols that do not possess a certain degree of color or flavor. I suppose they do this to help “protect” people from overdoing it with grain alcohol. Damn teetotalers.
I’m not sure I would go so far as to call this stuff odorless. It just smells like pure ethyl alcohol to me. Though supposedly dangerous to do over extended periods of time, we the reviewers, bravely took half-shots of this stuff to come up with a shootabilty rating for our loyal readers. How were the results? Let’s just say that the taste was very potent and the burning sensation that followed was nowhere in the realm of pleasant. Don’t ever shoot this stuff unless you plan on spitting fireballs with the freaks in the circus (I apologize if I offended any circus freaks or filthy carnies out there).
Most drinkers would use Clear Spring 190 in some fruity concoction or as a spiking agent in hunch punch, so we used several different juices to judge mixability. I finally stuck with a simple 3:1 orange juice to Clear Spring 190 drink. When taking the first sip of the potent mixed drink, you can tell there is something amiss. You can taste your favorite juice, but it seems as though it may have gone bad. There is also a mild rubbing alcohol-like aftertaste. It’s definitely not the most delicious taste in the world. However, when taking subsequent sips, the taste of the grain alcohol nearly vanishes. It’s just like magic! It must also be noted that Clear Spring 190 is very versatile and friendly to mix. As I type this review, I am sipping a concoction I made using Clear Spring 190, cranberry juice, ginger ale, and a splash of strawberry soda. It is really marvelously smooth and easy to consume. It would be very easy to get carried away with this stuff, so I would strongly recommend keeping a close eye on anyone drinking it like a sports drink on a hot summer day. At 190-proof (that’s 95% alcohol), Clear Spring 190 brings a serious punch to the table. The effects are actually more like a load of bricks than a punch.
I’m an alcoholic by choice, and I have some math that helps with using Clear Springs. A beer is 5 percent alcohol – for the regular domestic stuff. Multiply that by 12 ounces to get your AP (Alcohol Points). So 5×12=60.
So a bottle of domestic beer, let’s say is 60 points. If a guy normally drinks 3 beers a day, 3×60 equals…. 180 points.
So how much Clear Springs should he drink on an afternoon, in place of the 3 beers?
3 beers x 12 ounces each x 5 percent alcohol = 180 points
divide this man’s points by the alcohol percentage of whatever he wants to drink – in this case, Clear Springs – and you get the number of ounces he can drink to get the effect of those 3 beers.
So 180 points (what he normally drinks in three beers) divided by 95 (the alcohol percent of Clear Springs in this example) equals…
1.894 ounces.
In this man’s case, I’d pour 2 ounces of Clear Springs into a measuring glass/cup, and tell him that’s all he can drink. Mix it with the amount of liquid it takes to make 3 beers (12 ounces a beer times 3 equals 36 ounces) so just say a quart of soda, juice or any other non-alcoholic liquid, mixed with the 2 ounces of Clear Springs, would make this guy feel like he drank his regular 3 beers, plus a couple of sips from a 4th can. Pretty close.
AIM
COMPARATIVE STUDY AND QUALITATIVE ANALYSIS OF DIFFERENT BRANDS OF COLD DRINKS AVAILABLE IN MARKET.
CERTIFICATE
It is hereby to certify that, the original and genuine investigation work has been carried out to investigate about the subject matter and the related data collection and investigation has been completed solely, sincerely and satisfactorily by Navi Arora of CLASS XII A, Mother Divine Sr. Sec. Public School (Rohini), regarding his project titled “Content of Cold Drinks Available in the Market”.
Teacher’s signature
Acknowledgement
It would be my utmost pleasure to express my sincere thanks to My Chemistry Teachers Mrs. Aditi, Mrs. Richa and Mrs. Shobhna in providing a helping hand in this project. Their valuable guidance, support and supervision all through this project titled “Content of Cold Drinks Available in the Market”, are responsible for attaining its present form.
Navi arora
XII – A
PURPOSE
In recent days, soft drink brands were put into various questions regarding their purity. News flashed that they contain harmful pesticide, which arouse many interest in knowing its contents because I have been drinking them for years. I wanted to confirm that whether the charge impose on these brands are true or not.
Another fact which inspired me to do this project is that I am in touch with qualitative analysis whose knowledge with other factors helped me to do so.
CONTENTS
INTRODUCTION
The era of cold drinks began in 1952 but the indianization of industry 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.
Now days, it is observed in general that majority of people viewed Sprite, Miranda, and Limca to give feeling of lightness, while Pepsi and Thumps Up to activate pulse and 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. 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. General formula of carbohydrates is
CX (H2O)Y.
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 free dose. 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
vTest tube
vTest tube holder
vTest tube stand
vStop watch
vBeaker
vBurner
vpH paper tripod stand
vChina dish
vWire gauge
vWater bath
CHEMICALS REQUIRED
DETECTION OF PH
1-2 drops of the sample of cold drink of each brand was taken 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
| SERIAL NO | NAME OF DRINK | COLOUR CHANGE | PH VALUE |
| 1 | COCA COLA | PINK | 1-2 |
| 2 | SPRITE | ORANGE | 3 |
| 3 | LIMCA | PINKISH | 3-4 |
| 4 | FANTA | LIGHT DRINK | 2-3 |
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
| SR. NO | NAME OF THE DRINK | TIME TAKEN (SEC.) | CONCLUSION |
| 1 | COCA COLA | 26.5 | CO2 IS PRESENT |
| 2 | SPRITE | 21 | CO2 IS PRESENT |
| 3 | LIMCA | 35 | CO2 IS PRESENT |
| 4 | FANTA | 36 | CO2 IS PRESENT |
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 (s) + CO2(g) ———–àCaCO3 (s) + H2O(s)
TEST FOR GLUCOSE
Glucose is a reducing sugar acid. Its presence is detected by the following test:-
1. BENIDICTS’S SOLUTION TEST:-
A small sample of cold drink of different brands was 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 confirms the presence of glucose in cold drinks.
OBSERVATON
| SR. NO | NAME OF THE DRINK | OBSERVATION | CONCLUSION |
| 1 | COCA COLA | REDDISH COLOUR | GLUCOSE PRESENT |
| 2 | SPRITE | REDDISH COLOUR | GLUCOSE PRESENT |
| 3 | LIMCA | REDDISH COLOUR | GLUCOSE PRESENT |
| 4 | FANTA | REDDISH COLOUR | GLUCOSE PRESENT |
INFERENCE
All the samples gave positive test for glucose with Benedict’s reagent. Hence all the drinks contain glucose.
2. FEHLING’S SOLUTION TEST
A small sample of cold drink of different brands was 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 confirms the presence of glucose in cold drinks.
OBSERVATON
| SR. NO | NAME OF THE DRINK | OBSERVATION | CONCLUSION |
| 1 | COCA COLA | Reddish Brown Precipitate | GLUCOSE PRESENT |
| 2 | SPRITE | Reddish Brown Precipitate | GLUCOSE PRESENT |
| 3 | LIMCA | Reddish Brown Precipitate | GLUCOSE PRESENT |
| 4 | FANTA | Reddish Brown Precipitate | GLUCOSE PRESENT |
INFERENCE
All the samples give positive test for glucose with Fehling’s solutions (A&B).Hence all the cold drinks contain glucose.
TEST FOR PHOSPHATE
Sample of each brand of cold drink was taken in a separate test tube and ammonium molybdate followed by concentrated nitric acid (HNO3) was added to it, the solution was taken heated and the color of the precipitate confirms the presence of phosphate ions.
OBSERVATON
| SR. NO | NAME OF THE DRINK | OBSERVATION | CONCLUSION |
| 1 | COCA COLA | CANARY-YELLOW PPT | PHOSPHATE IS PRESENT |
| 2 | SPRITE | CANARY-YELLOW PPT | PHOSPHATE IS PRESENT |
| 3 | LIMCA | CANARY-YELLOW PPT | PHOSPHATE IS PRESENT |
| 4 | FANTA | CANARY-YELLOW PPT | PHOSPHATE IS PRESENT |
INFERENCE
All the soft drinks contain phosphate ions which are detected by the presence of phosphate when canary yellow obtained.
CHEMICAL REACTION INVOLVED
NaHPO4 + 12 (NH4)2MoO4 + 21HNO3 +3H+———–à (NH4)3PO4.12MoO3 +21HN4NO3 +12H2O
TEST FOR ALCOHOL
Samples of each brand of cold drinks are taken in sample test tube and iodine followed by potassium iodide and sodium hydroxide (NaOH) solution is added to each test tube. Then the test tube are heated in hot water bath for 30 minutes yellow colored precipitate confirmed the presence of alcohol in cold drinks
OBSERVATON
| SR. NO | NAME OF THE DRINK | OBSERVATION | CONCLUSION |
| 1 | COCA COLA | YELLOW PPT | ALCOHOL IS PRESENT |
| 2 | SPRITE | YELLOW PPT | ALCOHOL IS PRESENT |
| 3 | LIMCA | YELLOW PPT | ALCOHOL IS PRESENT |
| 4 | FANTA | YELLOW PPT | ALCOHOL IS PRESENT |
INFERENCE
All the Brands of Cold Drinks Contain Alcohol.
CHEMICAL REACTION INVOLVED
CH3CH2OH +4I2+ 6NaOH——àCHI3 + HCOONa +5NaI +5H2O
TEST FOR SUCROSE
5 ml samples of each brand of cold drinks was taken in a china dish and heated very strongly until changes occur. Black colored residue left confirms the presence of sucrose in cold drinks.
OBSERVATON
| SR. NO | NAME OF THE DRINK | OBSERVATION | CONCLUSION |
| 1 | COCA COLA | BLACK RESIDUE | SUCROSE IS PRESENT |
| 2 | SPRITE | BLACK RESIDUE | SUCROSE IS PRESENT |
| 3 | LIMCA | BLACK RESIDUE | SUCROSE IS PRESENT |
| 4 | FANTA | BLACK RESIDUE | SUCROSE IS PRESENT |
INFERENCE
All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contained highest amount of sucrose.
RESULT
After conducting several tests, it was concluded that the different brands of cold drinks namely
All contains glucose, alcohol sucrose, phosphate, ions and carbon dioxide. All are acidic in nature. On comparing the pH value of different brands coca cola is most acidic and limca is least acidic of all the four brands taken.
pH value of coca cola is nearly equal to disinfectant which is harmful for body.
CARBON DIOXIDE
AMONG THE FOUR SAMPLES OF COLD DRINKS TAKEN –SPRITE HAS MAXIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE AND FANTA HAS MINIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE.
CONCLUSION
DISADVANTAGES OF COLD DRINKS
USES OF COLD DRINKS
BIBLIOGRAPHY
LABORATORY MANUAL OF CHEMISTRY
BY- VEENA SURI
DINESH COMPANION CHEMISTRY
BY- S.K. MALHOTRA
