1. Carbonated Beverage Industry
Applied Chemistry

2. 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

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

4. 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

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

6. 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.

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

8. 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.

9. 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.

10. Hydrometer

11. 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.