By:Michael Rajzman 7.B

By:Michael Rajzman 7.b

Created for:Chemistry

Content list

Ingredients………………………….………………………….p.3

Research work…………………………………………………p. 4-7

Contribution to the glossary……………………………………p.8

Analysis overview…………………………………...…………p.9

Equipment……………………………………………...………p.10

Experiments……………………………………………………p. 11-17

Summary/reflection……………………………….……………p. 18

Ingredients of:

Dr. Pepper Berries & Cream

Carbonated water

high fructose corn syrup and two percent or less of:
caramel color

natural and artificial flavors

sodium benzoate (preservative)

citric acid

phosphoric acid

caffeine

malic acid

DRINKS IN PROJECT

Research work during your stay in England/the USA

To work on this topic in Chemistry/English lessons we need information concerning DRINKS IN OTHER COUNTRIES. The following questions should help you to ask for and watch out special topics and facts. Please emphasise on non-alcoholic drinks and don’t include milk based drinks. You should also take several different examples of known and unknown drinks to base your research on.

Attention: You are doing research-work on a topic for a school intern chemistry course. Please give this information to all the people you are asking for statements. Everyone should know what he is giving information for.

1) DRINKS AND HOST FAMILY

a) Which are regularly consumed drinks in your host family?

b) What is their “everyday-drink”?

c) Which drinks are never in their home?

2) DRINKS AND MEDIA

a) Watch out for advertisement of different drinks in the media (on TV, on radio, in papers, …).

b) Is there also any advertisement on the street?

c) Which are the most popular drinks in advertisement?

3) DRINKS AND SHOPS/STORES

a) Is there any advertisement in shops/stores?

b) Do they have special offers on drinks?

c) Can you find all drinks in most of the shops or are there any they don’t offer? Try to find out the reason why.

4) DRINKS AND PACKAGING

a) What is the standard package capacity?

b) How much are the drinks?

c) *Which packing materials are used for the drinks? (Glass, plastic, metal, …)

d) Is there any deposit on packages?

e) *How are empty packages disposed of?

f) *Is there any separation of waste?

g) Are there any hints/symbols for waste separation on the package?

5) DRINKS AND LABELS

a) Which information is contained on labels?

b) What are the eye-catchers on the labels?

c) Where are the hidden notes and what do they contain?

d) *How much information is included concerning the ingredients?

BRINGING HOME …

?Collect labels or empty packages of drinks you and your host family consumed. Try to get an assortment of known and unknown products.

?If it’s allowed … … bring an original closed drink that you think you can’t get at home, with you to take analyses on it in chemistry lessons.

* These questions are most important for Chemistry! So try to get scientific chemical facts!

E. Klemm, A. Hofer, I. Trimmel; Oktober 2006

The answers to the questions on the work sheet

1a) The regularly consumed drinks in our host family were: orange juice, water, milk, coffee and coke.

1b)Our host family had two “everyday-drinks” firstly water and secondly coke.

1c)They told us that they didn’t want to have ice tea, and beer in their home.

2a)The advertisement I saw was for Coca Cola, Fanta, Root Beer, Powerade and some light versions of Coca Cola.

2b)The streets are flooded with advertisements. On almost every big building you can see at least one advertisement for any drink.

2c)There are only two drinks very popular in advertisement: Coca Cola and Fanta

3a)It depends on which shop you visit. Of course there are some advertisements for drinks in groceries but for example in clothing shops there aren’t any advertisements.

3b)I think they have some special offers but unfortunately I didn’t see any.

3c)Some shops do not sell alcohol. This is not because they don’t want to. The reason is that they haven’t got a license for selling this product. If they want this license they have to buy it for quite a lot of money.

4a)The standard package I saw consisted out of six peaces of drinks in one package.

4b)The drinks are quite cheap. 1 Coca Cola…..56cents

4c)About 35% of the drinks are packed in plastic, 35% in metal and 30% in glass.

4d)No.

4e)My host family threw all the packages in the waste bin. I was not able to experience anything else.

4f)There is no separation of waste. Everything is thrown away in one bin.

4g)Sometimes you can read on the tin “please recycle”.

5a)On the labels you will find the eye catchers, nutrition facts, the ingredients, the amount of liquid that has been filled in and the name and the address of the producer.

5b)The typical colors of the drink which are used in adverisment and the labels name. (e.g.: Coca Cola: Red Label with white letters that say: Coca Cola)

5c)I’m not sure what is ment by hidden notes. The only thing I was able to find was a code on the bottom of the tin including the date of expiry. And some other numbers I couldn’t make head or tail of it.

5d)There is enough information about the ingredients of a drink but you have to know a lot about chemistry to get to know the real composition of the drink.

E.g.: Dr. Pepper – Berries and Cream

Carbonated water; high fructose corn syrup and two percent or less of: caramel color; natural and artificial flavors; sodium benzoate (preservative); citric acid; phosphoric acid; caffeine; malic acid

Summary

Overall you can say that the drinking habits in the USA are almost the same as in Austria. The

only differences are the sortiments of drinks and the ingredients.

The advertisement for drinks is more popular in the USA than in Austria. On the

other side you can buy every drink in Austria in every grocery shop and the packages are

smaller than in the USA. In Austria the average package size is 4 pieces of a drink in the USA

6-8.I want to compare a German drink and an American drink of the same label.

It is called Dr. Pepper.

Ingredients:

USA:Carbonated water; high fructose corn syrup and two percent or less of: caramel color; natural and artificial flavors; sodium benzoate (preservative); citric acid; phosphoric acid; caffeine; malic acid

Germany:Wasser, Zucker, Kohlensäure, Farbstoff Zuckercouleur (E 150d), Säuerungsmittel, Phosphorsäure, Aroma, Konservierungstoff Natriumbenzoat, Aroma Koffein, Süßstoffe Acesulfam k und Sucralose.

As you can see you get informed about the main ingredients. Comparing the informations

about sugar and colours those on the German label are more in detail.

Talking about myself I wanted to get some more information about the products and their

ingredients. I visited the German and the American website of the Coca Cola company.

Here are the FAQs I found:

German Website:

Führt Zucker bei Kindern zu Hyperaktivität?

Diese Frage lässt sich eindeutig mit nein beantworten. Zucker liefert dem Körper lediglich Energie. Jemandem Energie zur Verfügung stellen, die in etwas Süßem enthalten ist, bedeutet keineswegs dasselbe, wie jemanden aktiv und nervös zu machen. Die Bedenken, dass Zucker bei Kindern zu Hyperaktivität führt, kamen Mitte der siebziger Jahre auf und basierten auf gelegentlichen Beobachtungen von Eltern oder Lehrkräften. Eltern beobachteten zum Beispiel, dass ihr Kind bei einer Party Kuchen aß und ein Erfrischungsgetränk trank und danach aktiver war.

Die natürliche Tendenz war, die Hyperaktivität der Kinder mit dem in Verbindung zu bringen, was die Kinder konsumierten und andere Dinge zu ignorieren, die eine Rolle hätten spielen können. Inzwischen haben jedoch gut konzipierte Studien zu diesen Faktoren keine Verbindung zwischen Zuckerkonsum und Hyperaktivität festgestellt.
Beim Durchforschen von diesbezüglicher Literatur in den Vereinigten Staaten kamen die Food and Drug Administration (FDA), der U.S. Surgeon General, die American Dietetic Association und die National Academy of Sciences zum Schluss, dass es keine substantiellen Beweise für einen Zusammenhang zwischen Zuckerkonsum und Hyperaktivität gibt.

Enthalten Erfrischungsgetränke chemische Stoffe?

Alles auf der Welt besteht aus chemischen Stoffen und Wissenschafter verwenden chemische Begriffe auch um alltägliche Dinge zu benennen. Salz wird zum Beispiel als Natriumchlorid bezeichnet, Backpulver als Natriumbikarbonat und Vitamin C als Askorbinsäure.
Wenn bestimmten Nahrungsmitteln während der Verarbeitung chemische Stoffe zugesetzt werden - zum Beispiel um Farbe oder Geschmack zu optimieren oder um sie länger haltbar zu machen und den Verderb hinauszuzögern - nennt man diese Zusatzstoffe. Gewisse Zusatzstoffe werden als "natürlich" bezeichnet, weil sie auch in der Natur vorkommen. Die als "künstlich" bezeichneten werden dagegen vom Menschen hergestellt.
Sowohl natürliche als auch künstliche Inhaltsstoffe sind unschädlich. Sämtliche Zusatzstoffe müssen die hohen Standards der Coca-Cola Company und die strengen Sicherheitsbestimmungen der Gesetzgebung erfüllen.

All diese E-Nummern sind enthalten in - einem Apfel!

Essigsäure E 260, Weinsäure E 334, Glutaminsäure E 620, Carotin E 160a, Niacin E 375, Anthocyan E 163, Zitronensäure E 330, Succinat E 363, Cystein E 920, Askorbinsäure (Vitamin C) E 300, Riboflavin E 101

American website:

(I had to take a screenshot because the website didn’t allow me to copy the information)

With all these information I’m looking forward to our analyses and our results.

Contribution to the glossary

Glucose

What is glucose?

Glucose (Glc), a monosaccharide, is the most important carbohydrate in biology. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. Two isomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose (dextrose monohydrate), especially in the food industry. This article deals with the D-form of glucose. The mirror-image of the molecule, L-glucose, cannot be used by cells.

Why is it contained in drinks?

To sweeten them.

What does it do to the human body?

It is like an energy source for the body. Without glucose our body wouldn’t work.

Source:

Analysis overview

Analysis / Method / Additional info / Amounts / Recycling
Preliminary Tests
pH-value / pH-meter, universal indicator (paper and liquid) / → Acid content (acidity) / Some drops up to 5 mL / no
Conductivity / Conductometer by WTW / → Ions (acids, salts, ...) / ~ 20 mL / yes
Colour / Observation, Eyes / → Additional substances / yes
Density / Areometer / → Sugar content / 50 mL / yes
Flame test / Gas burner, Eyes / → Cations / Drops / no
Combustion in magnesia channel / Gas burner / → Sugar content / < 1 mL / no
Qualitative
Glucose / Fehling reaction / ~ 2 mL / no
Fructose / Seliwanow reaction / Resorcin / ~ 2 mL / no
Quantitative und semi-quantitative
Total acid / Titration by conductivity, pH-value (pH-meter, indicator) / → CO2 (carbonic acid) - content? / 10 mL / no

Experiments

Preliminary Tests

For the analysis the drinks have to be opened for a certain time. Think of reasons why this has to be done. What results would otherwise be found? Reflect on this topic in each experiment!

Colour

Try to give a detailed description of your observation.

My result:

I saw that the colour was brown/black.

pH-value

Equipment:

pH - meter, beaker 50 mL, glass rod, test tube, test tube rack

Materials:

liquid universal indicator, indicator paper

Procedure and Observation:

Measure the pH-value of the drink. Pay attention to the drink’s colour. Decide on your own for the most suitable measuring method. Take a liquid universal indicator, an indicator paper or pH-Meter.

Conclusions and Questions:

Which method did you choose? Explain the reasons for your decision?

What’s the result of your measurement?

My result:

First I tried to determine the pH-value of my liquid by using the pH-meter. Therefore I had to put some of my liquid in a small beaker and put the electrodes of the meter in there. As we were allowed to use a digital one we only had to wait for a few seconds and we were able to read the results of the measurement on the meter. The pH-value was in the range of 3,5 – 4.

Conductivity

Equipment:

Conductometer by WTW, beaker 50 mL

Materials:

Deionised water

Procedure and Observation:

Take a glass which is deep enough to work with the conductometer, but minimizes the wastage of the drink. Don’t stir while measuring! Note the corresponding value.

Conclusions and Questions:

What’s the result of your measurement?

My result:

For the conductivity test I used the same beaker and the same amount of liquid as before. Now I put the conductometer’s electrodes (cathode, anode) in the solution and connected the conductometer. As a result I got 490 µS at a temperature of 21°C.

Density

Equipment:

Areometer, measuring cylinder

Procedure and Observation:

Pour 50 mL of your drink into a measuring cylinder. Put the areometer into the cylinder and note the corresponding value.

Conclusions and Questions:

What’s the result of your measurement?

My result:

I got myself a measuring cylinder. Again I had to put some liquid of my drink in it and then I finally fetched the aerometer. I had to put the aerometer in the liquid and to check how deep it sank in it. As a result I got a density of 1,15.

Flame test

Equipment:

Gas burner, magnesia rod, watch glass, crucible tongs, cobalt glass

Procedure and Observation:

Put a few drops of your drink onto the watch glass. Hold the magnesia rod with crucible tongs into the hottest spot of the burner’s flame (where is this spot?) until it glows and the flame looses it’s colouring. Dip the rod into your drink and afterwards hold it in the burner’s flame again. Don’t forget to take a look through the cobalt glass. Observe the colouring of the flame.

Conclusions and Questions:

What’s the result of your observation?

My result:

I was supposed to check the change of the colour of the flame of my gas burner.

First I burnt a small stick of magnesia. So I was able to clean the magnesia of all impurity. Then I stuck the magnesia into my drink. Again I held the magnesia into the flame of my gas burner. The colour of the flame was orange. Now I knew that there was a small amount of sodium in my drink.

Combustion in the magnesia channel

Equipment:

Gas burner, magnesia channel, crucible tongs

Procedure and Observation:

Put some drops of your drink onto the magnesia channel. Hold it by using crucible tongs into the hottest spot of the burner’s flame (where is it?). Wait until the whole liquid is combusted, evaporated, … . Make an exact observation of the whole procedure.

Conclusions and Questions:

What’s the result of your observation?

My result:

I put some drops in a magnesia channel and set it on fire. After a few seconds the channel’s colour changed to light brown. So I knew that there was a small amount of sugar in the liquid.

Qualitative analysis

Glucose analysis – Fehling’s Reaction

Equipment:

Test tube rack, test tubes, heater, water bath (water filled big beaker)

Materials:

Fehling I und Fehling II solutions, solution of glucose

Procedure and Observation:

Prepare in at least 2 test tubes a mixture of 1 mL Fehling I and 1 mL of Fehling II solution. Afterwards add about 2 mL of the glucose solution to one of them and about 2 mL of your drink to the other. Heat the tubes in the water bath. Observe!

Conclusions and Questions:

What’s the result of your observation?

Hint:

In crystal sugar (saccharose) Glucose is bonded in the molecule, which effects that you can’t proof it with this method. To do this, look at the saccharose analysis for further information.

My result:

Before I started my test I tried to get all the colour out of my liquid by using magnesia. Then I used a mixture of the solution Fehling I and Fehling II. The mixture had a dark blue colour. I took two test tubes of the same size and put the same amount of liquid in each of them. To one of the liquids I added 2ml of my earlier prepared mixture. Then I took a glass bowl placed it on a stove and filled the glass bowl with water and waited until it was heated. Afterwards I placed the two test tubes in the boiling water and checked the colours in both of them. The colour of the tube where I had added the Fehling mixture before changed. It changed from blue to red. My drink was positive in having glucose.

Fructose analysis – Seliwanow’s Reaction

Equipment:

test tubes, test tube rack, water bath,

heater, safety goggles

Materials:

Resorcin, concentrated hydrochloric acid, solution of fructose

Procedure and Observation:

Take 1 mL hydrochloric acid and add a few drops of resorcin solution. Prepare 3 test tubes and fill one of them with 2 mL of your drink, another one with 2 mL water and the last one with 2 mL of fructose solution. Put the tubes into the boiling water bath and heat them for 1 to 2 minutes. Compare the new colour to it’s original.

Conclusion and Questions:

What’s the result of your experiment?

My result:

Again I used some of my already colourless liquid. I put some of it in a test tube and added some hydrochloric acid and resorcin. I used the same glass bowl and the already heated water and put the test tube in it. The colour of my solution changed to red.

My drink was positive in having fructose.

Quantitative tests

Analysis on Phosphoric acid in Cola (using the Conductometer)

Equipment:

burette, beaker (200 mL), measuring flask (100 mL), conductometer, magnetic stirrer, magnetic bone

Materials:

Sodium lye (NaOH 0,1M)

Procedure and Observation:

Pour exactly 100 mL of your drink into a beaker. Dip the electrode into the liquid. Add NaOH solution mL by mL through the burette. Stop titrating when the conductivity values have passed the turning point (end point) and have been increasing again for a while. Stir during the whole procedure. Keep the electrode away from the magnetic bone! Note the usage of NaOH and the conductivity-values in mL.