Carbonated Beverage Industry Applied Chemistry

Taste Test “Blind” taste test: The tester cannot see the food they are testing. Advantage: Not swayed by food appearance Can focus on taste sense

Anatomy of your tongue Salty taste bud is all over your tongue. Bitter Sour Sour Sweet

The Importance of Quality Water Water makes up about 88% of a can of soda. Water is tested for excess chlorine and iron. Excess ions in water result in hard water (calcium, magnesium &/or iron ions) . Creates build up on pipes. Difficult to produce a lather. Can alter the taste of a carbonated beverage. Reverse osmosis is used to improve water quality

Quick Video Clips Coke Zero Blind Taste Test Eating 16 packets of Sugar Amount of sugar in soda

Production of sucrose(sugar) solutions Sugar-based corn syrup is one of the main components of colas. The sugar content of the corn syrup is used to determine a soft drink’s sweetness.

Formula for % Concentration % Concentration = Mass of solute x 100 Mass of solution Mass of solution = mass of solute + mass of solvent See example problems on the board.

Formula for Preparing Solutions % Con. x Mass of solution = Mass of solute 100 Mass of solution – Mass of solute = Mass of solvent See example problems on the board.

Measuring concentration An instrument called a hydrometer is used to determine the concentration (sugar content) of solutions. It determines a solution’s specific gravity which is the solution’s density compared to the density of water at 4 degrees Celsius. A refractometer can also be used.

Hydrometer

pH of Solutions The pH of soda is generally around 3.0, which makes soda a(n) acidic solution. The carbon dioxide which is injected into the solution to produce the fizz (carbonation), mixes with water to produce carbonic acid. Pressure is measured to check the level of carbonation. The major component in soda that contributes to the low pH is phosphoric acid. A pH meter is used to check the pH.