Soda Pop

The Haskell F. Norman Library of Science and Medicine, Part II, Christie s, New York, 1998, pp. 124-125. 

Eklund, The Incompleat Chymist—Being An Essay on the Eighteenth Century Chemist in His LaN oratory, with a Dictionary of Obsolete Chemical Terms of the Period, Smithsonian Institution Press, Washington, DC, 1975. 

Carbonated water had long been reputed to prevent the sea scurvy on long voyages and to slow the putrefaction of water In addition, it settled upset stomachs and acted as something of a substitute for the fresh vegetables that aid 

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Mr. Dexheimer s fizz s uniqueness, though, is its color—not a light raspberry soda-pop red, but a deep, mature, Baroque painter s red. Like blood, or velvet. That s when the experts stepped in. 

Prepare 100 mL of a 100 ppm sodium solution from the available 1000 ppm. Obtain soda pop samples and degas approximately 5 to 10 mL of each. 

Pipet 1 mL of each soda pop sample into separate 25-mL volumetric flasks and dilute to the mark with distilled water. Shake. 

Create the standard curve, using the procedure practiced in Experiment 18, by plotting absorbance vs. concentration and determine the concentration of the unknown and control. Multiply the concentrations by 25 to get the parts per milhon Na in the soda pop. Also calculate the milligrams of sodium in one 12-oz can of the soda pop. 

Experiment 47 HPLC Determination of Caffeine and Sodium Benzoate in Soda Pop... 

Soda pop samples must be filtered and degassed. Prepare samples by vacuum filtering through paper 0.45-/rm filters, and then fill small labeled vials. 

Calculate the milligrams of caffeine and benzoate present in one 12-oz can of the soda pop. There are 0.02957 L per fluid ounce. 

As long as the soda pop is carbonated, the carbonic acid is present along with the phosphoric acid, although at a much smaller concentration. Citric acid may also be present, but at a smaller concentration. The carbonic acid may be eliminated by degassing to remove the carbon dioxide. Your instructor may ask you to obtain titration curves (step 4 below) for both as received samples and... 

Pipet 25.00 mL of the degassed soda pop into a 250-mL Erlenmeyer flask Set up the titration experiment with pH probe and pH meter on an automatic stirrer. The standardized 0.10 N NaOH is the titrant. 

Set up the titration again with 25.00 mL of the degassed soda pop, as in step 3, and titrate to the chosen equivalence point. Repeat at least twice and average the buret readings. 

Calculate the milligrams of phosphoric acid per milliliter of soda pop, assuming donation of one hydrogen at the first inflection point or two hydrogens at the second. Also calculate the milligrams of phosphoric acid in one can of soda pop. There are 0.02957 L per fluid oz. 

Carbon dioxide (CO ) is the 18th most frequently produced chemical in the United States. It has numerous uses, including in refrigeration, in the manufacture of carbonated drinks (e.g., soda pop), in fire extinguishers, in providing an inert atmosphere (unreactive environment), and as a moderator for some types of nuclear reactors. 

Citrate Synthase, Soda Pop, and the World Food Supply... 

Drinking a 12-ounce can of regular soda pop gives you 10 teaspoons of sugar. (People get ten times more sugar from soda pop than from candy.)... 

As stress chemists are well aware, one of the potential sources of degradative forces on pharmaceutical products is light. Pharmaceutical companies and pharmacists have long known that some biomedical products must be stored in dark bottles. Even bottled soda pop ages faster in the sunlight. 

A saturated solution contains the maximum amount of a solute, as defined by its solubility. No more solute will dissolve in a solution saturated with that solute. If the solution is not saturated, more solute will dissolve in that solution. Sometimes, a solution will become supersaturated with a solute. A supersaturated solution contains more solute than allowed by the solubility of the solute. This is not a stable system, because there is more solute dissolved in the sample than the solvent can accommodate. In this case, the excess solute will come out of solution crystallizing as a solid, separating as a liquid, or bubbling out as a gas. For example, when blood or urine in the kidneys becomes supersaturated with calcium oxalate or calcium phosphate, a kidney stone can form. If the solute is a gas in liquid solvent, you would see bubbles forming in the solution. Perhaps you ve seen this phenomenon when you open a bottle of beer or soda pop. 

Pressure has a dramatic affect on the solubility of gaseous solutes in liquid solvents. As pressure increases, the solubility of a gaseous solute in a liquid solvent increases. You have no doubt observed this phenomenon when opening a carbonated beverage. Have you noticed that when you open a bottle of champagne (or soda pop, or beer, or club soda), small bubbles of carbon dioxide gas start to form That pop you hear when removing the cork is caused by the escape of excess carbon dioxide gas from the bottle. When the gas escapes, the pressure in the container decreases. With less pressure, the solubility of the carbon dioxide dissolved in the wine decreases. As the carbon dioxide comes out of the solution, it forms those tiny (wonderful) little bubbles. Since solids and liquids are not very compressible, at least not compared to gases, pressure has very little effect on the solubility of solid and liquid solutes. 

There is a simple experiment you can to do verify this try opening a hot can of soda pop.2... 

Soda Pop. Surprisingly, soda pop has been used to successfully separate stuck stopcocks. Some people say you need to use stale cola, others say fresh cola. I ve tried both with equally mixed success. Butler,4 using the fresh cola approach, sug-... 

Processors who want a dry feeling on pickup of the snack may select a fat that is solid at room temperature, but melts rapidly in the mouth to avoid the greasy sensation. Some snacks leave a greasy lining in the mouth if they are eaten at the same time the consumer drinks a cold soda pop. A fat, such as the one marked Nondairy in Fig. 34.20, could be used in coffee whiteners. 

For the absorption of a gas (like carbon dioxide) into a liquid (like water) Henry s law stales that partial pressure of the gas is proportional to the mole fraction of the gas in the liquid-gas solution with the constant of proportionality being Henry s constant. A bottle of soda pop (CO2-H2O) at room temperature has a Henry s constant of l7,l(X)kPa. If the pressure in this bottle is 120 kPa and the partial pressure of the water vapor in the gas volume at the top of the bottle is neglected, the concentration of the CO2 in the liquid HjO is (a) 0.003 mol-COj/mol (6) 0.007 mol-COj/mol... 

Acidic foods such as burgers, fries, steak, milk, cake, candy, and soda pop tip the balance toward the acid side. To counter this acid onslaught, your body releases alkaline substances from your organs, bones, and tissues. A measurement taken at this time may reveal an alkaline pH because your body has just dumped minerals from your tissues to counter excessive acidity. Your body knows that if your blood becomes too acidic you will die. (Actually, the human body becomes acidic upon death, but that s another story.)... 

A much healthier option than soda pop, this spritzer contains fruit juice, which is acidic, as well as alkalizing baking soda to add fizz. Drink only in moderation. 

Because benzene is nonpolar, it cannot be passed in urine, and will remain in the body until oxidized. Benzene itself is not dangerous to health, but in order to be passed, it is oxidized by cytochrome P-450 in the liver. This produces benzene oxide, a highly teratogenic and carcinogenic compound. Benzene has been replaced by toluene as an industrial solvent, because toluene can be oxidized to benzoic acid, which is mostly harmless to health, and is quickly passed. The decomposition of benzoic acid into benzene and carbon dioxide in soda pop has become an issue recently. 

Carbon, usually found as a black solid, reacts with oxygen in the air to form carbon dioxide, an unreactive gas that produces the fizz in soda pop. 

Polar solvents such as water usually do not dissolve nonpolar substances. However, nonpolar CO2 is slightly soluble in water but under pressure, even more CO2 dissolves. Bottling soda pop with CO2 under pressure adds the fizz. When you release the pressure by opening the bottle, the CO2 comes out of solution—sometimes too fast. 

The most critical parts of the laboratory work you are about to undertake are the preparation of the soda pop sample and the preparation of the standards. I suggest the Federal Soda Pop Administration (FSPA) SOP 46C. In this procedure, the soda pop is prepared for analysis by first removing the carbonation and then diluting the remaining liquid. This dilution, 1.00 mL of soda popa diluted to 25.00 mL of solution, is done to lower the concentration of sodium so that it is within the range of the standards to be prepared. The standards are prepared by diluting a stock standard that is a 1000 ppm solution of sodium, first to make a 100 ppm solution, and then to make solutions that are 1.00, 3.00, 5.00, and 7.00 ppm by diluting the 100 ppm. 

The absorbance values obtained from the instrument are plotted vs. the ppm of the standards. The diluted soda pop concentration is then determined from this graph. To get the amount of sodium in the undiluted sample, you will need to multiply the ppm obtained from the graph by 25, since 1 mL of the soda pop was diluted to 25 mL. 

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