Concentration of Sugar in Commercial Beverages

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1 Concentration of Sugar in Commercial Beverages Chemistry Period 3 Crater High School Rylee Jakabosky April 6th, 2016

2 Introduction According to an article by Everyday Health, 28.8% of young boys and 29.7% of young girls in the United States are overweight or obese while only 14.2% of boys and 14.7% of girls worldwide are obese. The main contributors to becoming obese are lack of exercise, eating more calories than what are burned, and the amount of sugar intake. Studies show that not only does eating too much sugar increase the risk of disease, overloads and damages the liver, causes metabolic dysfunction, and increases uric acid levels, but it also tricks the body into gaining weight by fooling the metabolism. That leads to the body s appetite-control system to turn off which causes the consumer to eat more which increases the chance that the consumer will become obese or overweight. Not only should Americans be aware of what is consumed, but people everywhere. It s important for people to know what they re eating so they re aware of what is going inside their bodies. If too much sugar is consumed, it can affect the health of a person and possibly lead to death. In order to determine the concentration of five different beverages in this lab, the volume of a beverage was found as well as the mass. By dividing the mass by the volume, the density was calculated. Generally, the higher the density, the higher the concentration was. Before this lab was conducted, students were told guess which beverage had the largest concentration of sugar. The hypothesis was that grape juice would have the most sugar followed by kickstart, root beer, coke, and then diet coke.

3 Equipment and Materials 100 ml volumetric flask Funnel Scoopula Scale Ring stand Buret clamp Buret Beaker Sugar Commercial beverages Computer Software for graphing data Water Procedures In order to determine the percent sugar for stock solutions, first, materials were obtained. The mass of an empty 100 ml volumetric flask was recorded. The correct percent of sugar necessary was put into the flask for each trial, (0% the first time, 10% the second, etc.). Enough water was put into the flask in order to dissolve all the sugar. After the sugar was dissolved, the flask was filled with water until the water s meniscus reached the 100 ml line. The final mass of the flask with the sugar solution in it was recorded. The density of each solution was calculated by dividing the mass by the volume. The lab was repeated for each different percent, then the data for the percent sugar concentration was graphed as a function of density. In order to determine the concentration of sugar in commercial beverages, materials were first obtained and brought back to the lab table. The mass of a small beaker was found and then recorded. At a lab station the volume of beverage from a buret was recorded. Approximately 20 ml of beverage was let out, then the final volume of the beverage in the beaker was recorded. The net volume of liquid was found by taking the difference between the initial and final volume readings from the buret. A final mass of the beaker and the beverage was recorded and the net

4 mass of the beaker was calculated by taking the difference between the mass of the beakers and the mass of the beaker and beverage. The density of the beverage was also determined by dividing the net mass by the net volume of beverage. Afterward, the data points were graphed and the beverage which had the highest concentration of sugar was determined. The line of best fit was found using the graph in order to use later in the lab to calculate the sugar concentration. Data

Figure 1. Average density as a function of concentration Figure 2. Density of commercial beverages Table 3. sugar for stock solutions Density (g/ml) Sugar Average Density (g/ml) 0.995 0.996 0.

5 Figure 1. Average density as a function of concentration Figure 2. Density of commercial beverages Table 3. sugar for stock solutions Density (g/ml) Sugar Average Density (g/ml)

6 Table 4. Density of commercial beverages Beverage Net Mass of Beverage (g) Net Volume (ml) Density (g/ml) Beverage Net Mass of Beverage (g) Net Volume (ml) Density (g/ml) Coke Diet Coke Root Beer Kick Start Welch s Grape Juice Data Analysis Table 5. Experimental and calculated percent sugar for commercial beverages Beverage Density Nutrition (g/ml) Sugar (experime Error (experienti Label (g/ml) Sugar (calculated Error (calculated ntal) al) ) ) Coke % 9.1% 55g/500mL 28.3% 157% Diet Coke % 0% 0g/500mL 14.8% 0%

7 Root Beer % 6.25% 64g/500mL 22.9% 78.9% Kick Start % 5.2% 14g/240mL 17.5% 200.% Welch s Grape Juice % 0% 36g/240mL 1.24% 91.3% Finding percent sugar using the two different methods and percent error examples: Calculating percent sugar (experimental): Nutrition label density 55g 1 ml= 0.1g sugar per gram beverage 500mL 1.10g Calculating percent sugar (calculated): Equation: y=0.003x x= = 28.3% y=known density Calculating percent error: actual value-experimental value 100= error = 157% actual value 11

8 Conclusion The data showed that coke not only had the highest density with 1.10 grams per milliliter, but also had the highest concentration of sugar (10% experimental 28.3% calculated). After coke, root beer (12% experimental 22.9% calculated), had the largest percent of sugar followed by kickstart (5.5% experimental 17.5% calculated), diet coke (0% experimental 14.8% calculated), and then grape juice (15% experimental 1.24% calculated). The hypothesis was completely unsupported by the data, since the predicted beverage with the most sugar was the beverage that actually had the least. The experimental found concentrations of sugar content in the beverages were very close to the nutrition label. For example, the experimental data for coke was 10% while the nutrition label was 11%. The method used in this lab to determine the concentration of sugar was to measure out the volume of a commercial beverage and then find the mass. After those two values were determined, the mass was divided by the volume which showed what the density of the soda was. Once the density was determined, the amount of sugar was calculated using two different methods: experimental or calculated. Through the experimental method the density was multiplied with the nutrition label information and the end results were the concentration of sugar per gram in the beverage. Through the calculated method, a calibration curve was determined based on the data from the first part of the lab. The density was then plugged into the equation of the line of best fit. The output of the equation was the concentration of sugar. The first method, experimental, was very accurate since the highest percent error was only 9.1% for coke. However the second method, calculated, had large percent errors, ranging from 0% for diet coke to 200% for kickstart. The experimental method was a more viable method because it dealt with data specifically for that beverage. It used the information that the

9 nutrition label gave as well as the information found in the lab. The calculated method however, wasn t very viable. It wasn t as viable because it was based on an equation that was built off data using just sugar and water. Soda has other ingredients besides sugar and water so the calibration curve didn t take those extra ingredients into account. The main source of error in this lab would be that the other ingredients weren t taken into account for the beverage s density. Sugar isn t the only thing in a beverage that affects its density, there are other ingredients that should be taken into consideration. In order to overcome that error source to provide a more accurate calculation, the effect of those other ingredients should be determined before making any final calculations. Works Cited Matthews, Susan E. "Are We as Fat as We Think?." Everyday Health. N.p., 3 June Web. 15 Apr <

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