SoftDrinkSugar

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University of Nebraska, Lincoln *

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357

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Chemistry

Date

Dec 6, 2023

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Uploaded by DeaconProton9137

Lydia Duffy 3/20/2023 3. Soft Drink Sugar Density Purpose/ Objective: The purpose of this experiment was to use solution density to measure sugar concentrations and to determine the amount of sugar in various beverages. This relates to health and about how sugary drinks like soda are a large part of unhealthy american diets. Methods: In order to complete this experiment we followed the procedure outlined on pages 33-35 of Lab Manual for Chem 106- chemistry in context 2- fifth edition by Mark Griep. Results: Figure 1.0 Sucrose (g) Total volume (mL) Mass of 10mL soln Mass of 50mL soln Beaker 1 0.0g 50mL 9.9g 41.6g Beaker 2 1.01g 50mL 10.04g 45.7g Beaker 3 2.5g 50mL 10.13g 49.79g Beaker 4 5.0g 50mL 10.41g 45.2g Beaker 5 10.0g 50mL 10.8g 48.4g Increasing sugar concentrations in 50mL of liquid and their respective mass. Figure 2.0 Mass of 10 mL soln % sucrose on label % sucrose calculate using standard plot Pepsi 10.40g 11.5% 11.2%

Diet pepsi 9.99g 0% 0.13% 7- Up 10.41g 10.7% 11.4% Apple juice 10.44g 11.6% 12.3% Four different beverage and their sucrose percentage according to the nutrition label and according to our constructed calibration curve Figure 3.0 Calibration curve formed using figure 1.0 Calculations: Example for density: pepsi= 10.40g/ 10mL= 1.04g/mL Example for % sucrose using standard plot: ( y= 0.0045x + 0.9894) pepsi= 1.04= 0.0045x + 0.9894 = 11.2= 11.2% Discussion:

1. The sugar content of the beverages as determined by the standard plot were 11.2% for pepsi, 0.13% for diet pepsi, 11.4% for 7-UP and 12.3% for apple juice. The example under “calculations” shows how these percentages were determined for each beverage. First the density was calculated by dividing the mass of the 10 mL solution by 10 from Figure 2.0. That number was then plugged into the y value in the equation determined by the calibration curve in figure 3.0 that was created using Figure 1.0. 2. All of our calculated sugar contents were slightly off from the percentage on the nutrition label with the biggest discrepancy being 0.7% for both 7-Up and Apple Juice. The smallest discrepancy was 0.13% for Diet pepsi, Pepsi was off by .3%. These differences could have been caused by me or my partner not being precise enough with our measurements 3. The product with aspartame had a sugar content of 0.13% and a density of 0.99g/mL which is the same density as the water. This proves that the sugar is what increases the density of the solution since even with the colorings and flavorings added to diet pepsi it still had the same density as water. The density of the solutions increased with the addition of sugar. 4. The weight of the liquid decreases as carbonation is lost. 5. The can of pepsi would sink in an aquarium filled with water because the density of pepsi is higher than the density of water. 6. Type 2 Diabetes B) For this experiment we successfully met the objective by using solution density to measure sugar concentrations and to determine the amount of sugar in various beverages. We started by making sugar and water solutions with different concentrations of sugar in Figure 1.0 which we later used to form a calibration curve to form our own sugar concentrations to compare to the nutrition labels of four different drinks in figure 2.0. We found that sugar increases the density of a liquid. This is because the structure of the molecules change allowing the sugar molecules to be bonded within the water molecules (Paolantoni et. al). Drinking an excess amount of sugary drinks can have adverse health effects and even lead to death, these effects have a negative impact on health and a negative impact on individuals and the government financially “In the United States, healthcare expenditures attributable to overweight and obesity are estimated to be $147 billion or 9.1% of total healthcare costs per year” (malik et. al). Sugary drinks taste goo but consumers should be weary of their effects. Acknowledgements:

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As partners we worked together well to complete the experiment, both of us took turns doing different tasks during the experiment including measuring and gathering liquids and sugar, stirring the mixtures, preparing supplies, using the 10mL pipette, and recording data. We both cleaned up our station when it was complete. Overall we worked effectively as a team throughout all aspects of this lab. References: Paolantoni, Marco, et al. “Hydrogen Bond Dynamics and Water Structure in Glucose-Water Solutions by Depolarized Rayleigh Scattering and Low-Frequency Raman Spectroscopy.” The Journal of Chemical Physics , vol. 127, no. 2, 2007, p. 024504., https://doi.org/10.1063/1.2748405. Malik, Vasanti S., et al. “Sugar-Sweetened Beverages, Obesity, Type 2 Diabetes Mellitus, and Cardiovascular Disease Risk.” Circulation , vol. 121, no. 11, 2010, pp. 1356–1364., https://doi.org/10.1161/circulationaha.109.876185. Lab Manual for Chem 106- chemistry in context 2- fifth edition by Mark Griep.