CHEMISTRY PROJECT

ON
SOFT DRINK ANALYSIS

By-Syed Farhaan Hussain Yaser

12-F
Academic year :2025
 Certificate
Roll No. …………
Certificate that Miss/Mister…………………………………………………………….

Of Grade ………………………. Section……………………………… Has carried

Out practical work in Subject ………………………… ………prescribed by the

Central Board of Secondary Education,New Delhi during the academic

Year ………………………..

Teacher-in charge

…………………………..

Date: ……………………

……………………………….. ………………………………….
External Examiner Internal Examiner
 ACKNOWLEDGEMENT

Through this project I , would like to express my

Heartfelt gratitude for the support that made
this project possible, my team , my instructor-
Ms. Smitha pai for her support and guidance I
received on this journey with their advice and
enlightening criticism. I also value the
conversations with my peers that brought
different perspectives to me regarding the same.
The availability of crucial resources and
facilities enabled the process and paved the way
for experimentation and data collection . To
conclude the overall support by my family ,
peers and teachers and their encouragement
along with combined efforts of my team has
made this project possible and a success.
Thank you
Syed Farhaan Hussain Yaser
12-F
TABLE OF CONTENT

1 Acknowledgement 2
2 Introduction 4
3 Theory 6
4 Apparatus 8
5 Detection of ph 9
6 Test for Carbon Dioxide 9
7 Test for Glucose 10
8 Test for phosphate 10
9 Test for Alcohol 11
10 Test for Sucrose 11
11 Conclusion 18
12 Precaution 20
13 Photographic evidence 21
14 Bibliography 25
Introduction
Soft drinks, commonly known as sodas, are non-alcoholic
beverages that are usually carbonated and sweetened. They are
often flavored with natural or artificial ingredients to provide a
refreshing taste. Unlike alcoholic drinks, soft drinks contain
little to no alcohol (generally less than 0.5% by volume) and are
enjoyed worldwide as a source of refreshment and energy.

Common examples include colas, lemon-lime drinks, orange

sodas, and tonic water.

THE chemistry behind them

The chemistry of soft drinks mainly revolves around
carbonation, acidity, sweetness, and preservation. Carbonation is
the process where carbon dioxide gas (CO₂) is dissolved in
water under high pressure.
When the bottle or can is sealed, the gas remains dissolved, but
when opened, the pressure is released and CO₂ escapes as
bubbles, giving the familiar fizz. Some of the dissolved CO₂
reacts with water to form carbonic acid (H₂CO₃), which gives
sodas their slightly tangy taste. To balance the sweetness, acids
like phosphoric acid (used in colas) or citric acid (used in fruit-
flavored sodas) are added; these acids also act as preservatives
and maintain the drink’s pH. The sweetness in sodas usually
comes from sucrose (C₁₂H₂₂O₁₁), glucose, or corn syrup, while
diet sodas may contain artificial sweeteners like aspartame or
saccharin. Preservatives such as sodium benzoate
(C₆H₅COONa)or potassium sorbate are added to prevent the
growth of bacteria, yeast, and fungi, ensuring a longer shelf life.
Many sodas, especially colas, also contain caffeine (C₈H₁₀N₄O₂),
which acts as a mild stimulant. Additionally, coloring agents and
flavor compounds—both natural and artificial—are blended in
to provide the drink’s unique appearance and taste. Together,
these chemical components work in harmony to create the
refreshing, fizzy beverage enjoyed worldwide.

History of Soft Drinks

The history of soft drinks dates back to ancient times when
people enjoyed naturally carbonated mineral waters, which
were believed to have healing properties. In the 17th century,
European pharmacists began creating flavored drinks by
mixing water with lemon juice and honey, leading to the first
“soft” beverages. The real breakthrough came in the 18th
century when scientists like Joseph Priestley discovered how
to artificially carbonate water by dissolving carbon dioxide into
it.
This invention led to the first commercial soda waters. By the
early 19th century, soda fountains became popular in Europe
and America, serving sweetened, flavored carbonated
History of Soft Drinks The history of soft drinks dates
back to ancient times when people enjoyed naturally
carbonated mineral waters, which were believed to have healing
properties. In the 17th century, European pharmacists began
creating flavored drinks by mixing water with lemon juice
and honey, leading to the first “soft” beverages.
breakthrough came in the 18th century when scientists like
Joseph Priestley discovered how to artificially carbonate water
by dissolving carbon dioxide into it.
 SDG GOAL
Linking the Soft Drink Analysis Project to the SDGs
The chemistry project on Soft Drink Analysis directly connects
with the United Nations Sustainable Development Goal SDG 3:
Good Health and Well-Being. This goal focuses on ensuring
healthy lives and promoting well-being for all, which is deeply
relevant when studying beverages that millions consume daily.
Through experiments such as pH detection, glucose testing,
sucrose analysis, and phosphate content identification, the
project reveals how soft drinks often contain high sugar levels,
strong acidity, and additives that can negatively impact human
health. Excessive sugar intake is linked with obesity, diabetes,
and cardiovascular problems, while the acidic nature of colas
and citrus sodas can damage teeth and bones. By highlighting
these risks, the project raises awareness and empowers
individuals to make more informed dietary choices, directly
aligning with SDG 3’s emphasis on disease prevention and
health education.
In addition, the project indirectly touches upon SDG 12:
Responsible Consumption and Production. Soft drink
manufacturing involves large-scale water usage, chemical
additives, packaging, and distribution chains. By analyzing the
chemical composition of popular soft drink brands, the project
encourages critical thinking about the way products are made
and consumed. Awareness of harmful ingredients or
unsustainable production practices can influence consumer
Theory
Carbonation:
Carbon dioxide (CO₂) is dissolved in water under high pressure
to create the fizz. When the container is opened, pressure is
released and CO₂ escapes, producing bubbles. A portion of the
CO₂ reacts with water to form carbonic acid (H₂CO₃), which
gives the beverage its tangy taste and contributes to its acidity
Acidity:
Soft drinks are acidic in nature due to added acids such as
phosphoric acid (H₃PO₄) in colas and citric acid (C₆H₈O₇) in
fruit-flavored sodas. These acids balance the sweetness, act as
preservatives, and maintain the drink’s pH. However, excessive
acidity can contribute to dental erosion and other health issues.
Sweetness:
The primary sweeteners are sucrose (C₁₂H₂₂O₁₁), glucose
(C₆H₁₂O₆), and high-fructose corn syrup. These sugars provide
energy but excessive intake is linked to obesity, diabetes, and
cardiovascular diseases. Diet sodas often replace sugar with
artificial sweeteners like aspartame or saccharin.
Additives and Preservatives:To enhance shelf life and flavor,
preservatives such as sodium benzoate (C₆H₅COONa) and
potassium sorbate are added. Caffeine (C₈H₁₀N₄O₂) is included
in many colas and energy drinks as a stimulant. Food colorings
and natural/artificial flavoring agents provide the characteristic
taste and appearance of each brand.
Aim
Comparative Study and Qualitative Analysis of Different
Brands.

Available in Markets
(for our purpose ->(Pepsi,Coca-cola,Miranda,sprite)

Apparatus
• Test tubes
• Test tube holder
• Test tube stand
• Stop watch
• Beaker
• Bunsen Burner
• pH paper
• Tripod stand
• China Dish
• Wire Gauge

Chemicals Required
• Lime Water
• Fehling’s Solution (A and B)
• Concentrated Nitric Acid
• Benedict’s Solution
• Ammonium Molybdate
Procedure and experiment
1. Detection of pH:
Experiment
Small samples of soft 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.

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

[Link] of Carbon Dioxide:

Experiment
As soon as the bottles were opened, one by one the samples
were passed through lime water and the time is noted. The lime
water turned milky. After reagent were added. The test tube is
heated for a few seconds. The formation of reddish color
confirmed the presence of glucose in soft drinks.
Inference
All the samples gave positive test for glucose with Benedict's
reagent .Hence all the drinks contain glucose.

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.
[Link] for Glucose:
Experiment the following tests: -Glucose is a
reducing sugar acid. Itspresence is detected by

a. Benedict's Reagent Test

Small samples of soft drinks of different brands were taken in
A test tube and a few drops of Benedict'sb. Fehling's Solution
Test Small samples of soft drinks of different brands were taken
in a test tube and a few drops of Fehling's A solution and
Fehling's B solution were added in equal amount. The test tube
was heated in a water bath for 10 minutes. Appearance of brown
The precipitate confirmed the presence of glucose in cold
drinks.

Inference
All the samples gave positive test for glucose with Fehling's
(A& B)solutions. Hence all the soft drinks contain glucose.

[Link] for Phosphate:

Experiment
Small samples of each brand of soft drinks were taken in
separate test tubes and Ammonium molybdate followed by
concentrated Nitric acid (HNO3) was added to it. The solution
was heated. The appearance of canary-yellow precipitate
confirmed the presence of phosphate ions in soft drinks.

Inference
All the soft drink samples gave positive test for phosphate ions.
Hence all the soft drinks contain Phosphate
[Link] for Alcohol:
Experiment
Small samples of each brand of soft drink were taken in separate
test tubes and ceric ammonium nitrate reagent
[(NH4)2Ce(NO3)6] is added to it. The appearance of red color
which disappears after reasonable time confirms the presence of
alcohol.

Inference
All the soft drinks gave positive tests for alcohol. Hence all the
soft drinks contain alcohol.

[Link] for Sucrose

Experiment

5ml samples of each brand of soft drinks were taken inseparate

china dishes and were heated very strongly until changes occur.
Black coloured residue left confirmed the presence of sucrose in
soft drinks.

Inference
All the brands of soft drinks contain sucrose. But amount of
sucrose
varies in each brand of drink. Fanta contains highest amount of
sucrose
Observation
Benedict’s test
[Link] Name of drink Observation Conclusion
Reddish Glucose is
1 Pepsi
precipitate present
Reddish Glucose is
2 Coco-cola
precipitate present
Reddish Glucose is
3 Miranda
precipitate present
Reddish Glucose is
4 Sprite
precipitate present

Fehlings test
[Link] Name of drink Time taken Conclusion
(in seconds)
Reddish Glucose is
1 Pepsi
brown ppt present
Reddish Glucose is
2 Coco-cola
brown ppt present
Reddish Glucose is
3 Miranda
brown ppt present
Reddish Glucose is
4 Sprite
brown ppt present
Detection of Ph
[Link] Name of drink Observation Conclusion

1 Pepsi Pinkish 2-3

2 Coco-cola Pinkish 2-3

3 Miranda Orange 3

4 Sprite Dark orange 4

Detection of carbon dioxide

[Link] Name of drink Observation Conclusion

Lime water
1 Pepsi Co² is present
turns milky
Lime water
2 Coco-cola Co² is present
turns milky
Lime water
3 Miranda Co² is present
turns milky
Lime water
4 Sprite Co² is present
turns milky
Test for phosphate

[Link] Name of drink Observation Conclusion

Canary yellow Phosphorus is

1 Pepsi
ppt present
Canary yellow Phosphorus is
2 Coco-cola
ppt present
Canary yellow Phosphorus is
3 Miranda
ppt present
Canary yellow Phosphorus is
4 Sprite
ppt present

Test for alcohol

[Link] Name of drink Observation Conclusion

Alcohol is
1 Pepsi Red solution
present
Alcohol is
2 Coco-cola Red solution
present
Alcohol is
3 Miranda Red solution
present
Alcohol is
4 Sprite Red solution
present
Test for sucrose

[Link] Name of drink Observation Conclusion

Sucrose is
1 Pepsi Black residue
present
Sucrose is
2 Coco-cola Black residue
present
Sucrose is
3 Miranda Black residue
present
Sucrose is
4 Sprite Black residue
present
 Conclusions
This project investigates the chemical composition and
properties of common soft drinks, focusing on Coca-Cola, Dr
Pepper, Fanta, and Mountain Dew. Soft drinks are globally
consumed beverages that are typically carbonated, sweetened,
and acidified. The study aimed to detect and compare different
components such as pH, carbon dioxide, glucose, sucrose,
phosphates, and traces of alcohol.
Key findings include:
Acidity (pH): All samples were acidic due to citric or
phosphoric acid, with Coca-Cola being the most acidic.
Carbon dioxide: Present in all drinks, responsible for fizz and
tangy taste. Pepsi was observed (in referenced results) to have
the highest CO₂, while Fanta had the least.
Glucose & sucrose: All samples contained reducing sugars,
confirmed by Benedict’s and Fehling’s tests. Sucrose levels
varied, with Fanta showing the highest.
Phosphates: Detected in all drinks, often added as preservatives
and flavor enhancers.
Alcohol (trace amounts): Tests indicated presence of very small
amounts, likely from fermentation or flavor compounds. These
levels are far below those found in alcoholic beverages.
The project concludes that while soft drinks are popular for their
taste and refreshing quality, their high sugar content, strong
acidity, and additives can have harmful health effects when
consumed excessively. This aligns the study with SDG 3: Good
Health and Well-Being, emphasizing the importance of
awareness in dietary choices.
This project investigates the chemical composition and
properties of common soft drinks, focusing on Coca-
Cola,Pepsi,Miranda,sprite. Soft drinks are globally consumed
beverages that are typically carbonated, sweetened, and
acidified. The study aimed to detect and compare different
components such as pH, carbon dioxide, glucose, sucrose,
phosphates, and traces of alcohol.

After conducting several tests, it was concluded that the

different brands of cold drinks namely,
1. Coco Cola
[Link]
[Link]
4. Pepsi
All contain glucose, alcohol, sucrose, phosphate, and carbon
dioxide. All soft drinks are acidic in nature. On comparing pH
value of different brands Coco cola is the most acidic and Sprite
is the least acidic of all the four brands taken. Among the four
samples of soft drinks taken, Pepsi has the maximum amount of
dissolved carbon dioxide and Fanta has the minimum amount of
dissolved carbon dioxide.
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 chemicals come into contact with your skin or eyes, flush
immediately with copious amounts of water
4. Never leave burners unattended. Turn them off whenever you
leave your workstation.
5. Never point at any test tube or any vessel that you are heating
at yourself or at your neighbor
Photographic Evidence

17
BEFORE AFTER

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Bibliography
• [Link]
• [Link]
drinks-market
• [Link]
drinks-market
• [Link]
carbonated-soft-drinks-market/117909/
• [Link]
carbonated-soft-drinks-marke
• [Link]
• [Link]
consumed_fig6_337732657
•

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