Sugar Concentration in Sodas. Chemistry Period 3 Crater School of Business Innovation and Science Mallory Heard April 15th, 2016

Transcription

1 Sugar Concentration in Sodas Chemistry Period 3 Crater School of Business Innovation and Science Mallory Heard April 15th, 2016

2 Introduction Obesity is becoming a very big problem in America; 30% of the country is currently struggling from obesity (ProCon). The United States currently has one of the highest obesity rates, mostly because of bad eating and drinking habits. Every year, Americans spend 61 million dollars on soft drinks containing a lot of sugar according to Liquid Candy (ProCon). People do not realize just how much sugar is in every drink, because most soda comes from a soda machine in a restaurant. If soda is not purchased with a meal, it is purchased at the store, but how many people really look at the nutrition label? Not many. Obesity is known throughout the country, but is the general public informed about the ingredients in the drinks they consume? Most Americans do not realize how much sugar is really in each drink. With soda being so common, the lab, when constructed accurately, shows the concentration of sugar in soft drinks. It is important for the population to be educated in their sugar consumption to prevent health issues. The general public should be concerned about preventing health issues, being aware of the consumption of sugar would be a great start. While watching sugar consumption, exercise with good eating habits could prevent obesity. In the lab an experiment was conducted to show really just how much sugar is in the drinks millions of Americans drink every day. Many everyday drinks were tested, such as Coke, Diet Coke, Root Beer, Kick Start, and Welch s Grape Juice. The amount of sugar in each drink may come as a surprise to many. There were two methods used in lab to test the concentration of beverages in lab. The first was by calculating the two different density and the nutrition label. The measured density was multiplied by the nutrition label s sugar per serving amount. The second way the sugar content was found was by using the calibration curve. The experiment of finding the densities of various concentrations was to be found first. The slope of the densities

3 from the sugar water was found using excel, and the equation for percent error was used and the data was collected. Density was observed to prove the percentage of sugar concentration, because density and concentration have a direct relationship. The density of sugar water was taken in advance to compare results and make calculations to show percentages. It was hypothesized that the Kick Start energy drink would have the most sugar concentration followed by; Coke, Welch s Grape Juice, Root Beer, and lasty Diet Coke. Equipment and Materials Volumetric flask Scoopula Scale Ring Stan Buret Clamp Buret Funnel Beaker Sugar Coke Diet Coke Root Beer Kick Start Welch s Grape Juice Weighing paper Calculator Computer software for graphing Procedure Two different experiments were used to first test the density of sugar in water and then to determine the concentration of sugar in commercial beverages. To figure out the density of different percentages of sugar in water, two 100 ml100ml volumetric flasks were obtained and one was put on the scale and the mass was recorded. The zero percent solution was found first by obtaining 100mL of tap water and then finding the mass. The 5% solution was then found by

4 obtaining 5.0g of table sugar, then adding tap water to fill the flask to 100mL. The solution was stirred and the sugar was dissolved. The final mass of the solution was recorded and the same process was used for finding 10%, 15%, 20%, and 25%, with exceptions of the table sugar added. 10g of sugar was used for the 10% solution, 15g for the 15% solution, 20g for the 20% solution, and 25g for the 25% sugar water solution. The sugar water tests were complete and the concentration of sugar in commercial beverages was to be determined. A small beaker was obtained and the mass was recorded. 20mL of beverage one was obtained and the leftover beverage in the buret was recorded to determine the net volume of liquid by subtracting the before and after values of the buret. The final mass of the beaker was obtained by the net mass of the beverage by the difference between the mass of the beaker and the mass of the beaker and the beverage. The density was calculated by the dividing of the net mass by the net volume of the beaker. This process was used for the following beverages; Coke, Diet Coke, Root Beer, Kick Start Energy, and Welch s Grape Juice. Data Table 1. Percent Sugar for Stock Solutions Table 2. Density of Commercial Beverages

5 Figure 1. Percent Sugar for Stock Solutions Beverages Figure 2. Density from Commercial Data Analysis When determining the sugar content in beverages using the experimental method, the nutrition label was used. The nutrition label should be listed in grams of sugar per serving.

6 Dimensional analysis was used to solve the percentage of sugar concentration. The nutrition label and the density found in lab were used when setting up the dimensional analysis. After the dimensional analysis, the solution will need to multiplied by 100 for a percentage. Example 1: Coke Nutrition Label information: 55g/500mL Density from lab: 1.06g/mL 55g x 1mL=,1037 x 100= 10.4% of sugar in Coke 500mL 1.06g To determine the sugar concentration from the calibration curve, a line of best fit will need to be found through Microsoft Excel. An equation will be found, and it will need to become an equation that equals x. The density of a given beverage will need to be used as y and solved. Example 2: Root Beer Equation found using excel: y=0.0037x Equation made to equal x : x=y Density of Root Beer found from lab: 1.13g/mL x= x=33.65% When finding the percent error the following equation was used. Percent error= actual value-experimental value x100 Actual value Table 3. Percent Error in Calculations Beverage Density (g/ml) Percent Sugar (experimental) Actual Value Nutrition Label (g/ml) Percent Sugar (calculated) Percent Error (experimental) Percent Error (calculated) Coke % 11.0% 55/ % 5.5% 59%

7 Diet Coke % 0.00% 0/ % 0% N/A (can t divide by 0) Root Beer % 13.0% 64/ % 13.0% 180% Kick Start % 5.80% 14/ % 1.40% 76% Welch s Grape Juice % 15.0% 36/ % 8.06% 71% Conclusion The hypothesis that the Kick Start energy drink would have the most sugar concentration followed by; Coke, Welch s Grape Juice, Root Beer, and lasty Diet Coke, was not supported. The correct order of sugar concentration according to the experimental data was Welch s Grape Juice, Root Beer, Coke, Kick Start, and lastly Diet Coke. The experimental data was used because the percent error was lower than the calculated data, which means the experimental data was more accurate. The concentration of the beverages according to the experimental data were the following: Coke 10.4%, Diet Coke 0.00%, Root Beer 11.3%, Kick Start 5.72%, Welch s Grape Juice 13.8%. The experimental data did compare to the nutrition label concentration because all the data collected was at most 2% away from the nutrition label. The methods used in lab were a viable method when determining sugar concentration in commercial beverages because as stated above, the percentages were very close. The percentages at most were about 2% away from the nutrition label. Due to the fact that the data was not exact, there must have been error in lab. Sources of error could have been due to a numerous amount of different things, including the equipment used in lab. The equipment used in lab, especially the scale, limits the amount of significant figures, allowing for calculations to be slightly off. To overcome this source of error, a scale

8 measuring into the thousandths could be used. Another source of error comes from the comparison of the sugar water lab data and the commercial beverage experiment. This error became evident when the calculation method was used. In the commercial beverages there are more ingredients than plain table sugar and water. The other ingredients caused the data to be different than the plain sugar water, making the comparison inaccurate. To correct this error, the calculation method should not be used in the attempt to find the concentration of sugar. Instead the experimental method, in which includes the nutrition label should be used. Works Cited "Eating Habits of Americans vs. French People and Europeans." Renegade Health. N.p., 11 July Web. 13 Apr

9 "Highlights from Liquid Candy: How Soft Drinks Are Harming Americans' Health." Highlights from Liquid Candy: How Soft Drinks Are Harming Americans' Health. N.p., n.d. Web. 13 Apr "US and Global Obesity Levels: The Fat Chart - Obesity - ProCon.org." ProConorg Headlines. N.p., n.d. Web. 13 Apr