SUGAR CONTENT ANALYSIS PER 10ML OF LIQUID FAYROUZ, COCA COLA, GUINNESS MALT, AMSTEL MALT, AND PEPSI DRINK
ABSTRACT
Sugar is a carbohydrate which is one of the major ingredient in the formulation/production of soft drinks such as Amstel malt, pepsi, fayrouze and others, the concentration of sugar in drinks varies from one drink to another, this research work revealed that Coca cola contains the highest percentage of sugar compared to the other soft drinks while fayrouz contain the lowest percentage of sugar unlike pepsi, Guinness malt and Amstel malt. After Analyzing, the sugar content per 10ml of each of the beverages are stated below according to their percentage: Coca-Cola contain 2.4%, Amstel malt contain 1.45%, Pepsi contain 1.31% Guinness malt contain 1.3% and finally, fayrouz which contain the lowest percentage contain 1.2 percentage.
TABLE OF CONTENTS
Title page i
Approval page ii
Dedication iii
Acknowledgement iv
Abstract v
Table of contents vi
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Aim of the study 4
1.2 Statement of problem 4
1.3 Significance of the study 5
1.4 Limitation of the study 5
CHAPTER TWO
2.0 LITERATURE REVIEW 6
2.1 Types of sugar 6
2.2 The chemical structure of some sugars 12
2.3 Natural polymers of sugar 12
2.4 The chemistry of sugar 14
2.5 Forms of sugars and their uses 16
2.6 Nutritional values of sugar 19
2.7 The health effects of sugar 21
CHAPTER THREE
3.1 MATERIAL AND METHOD 25
3.1 Material 25
3.11 Apparatus 25
3.12 Regents 25
3.13 Collection of sample 25
3.2 Methods 26
CHAPTER FOUR
4.0 RESULT 27
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Discussion 28
5.2 Conclusion 28
5.3 Recommendation 29
References 30
CHAPTER ONE
4 INTRODUCTION
Sugar is the generalized name for a class of sweet-flavoured substances used as food. They are carbohydrates and as this name implies, sugars are composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. The simple sugars are called monosaccharide and they include glucose also know as dextrose, fructose and galactose. The table or granulated sugar most customarily used in food such as non alcoholic beverages coca Cola, Amstel malt etc. Sucrose is a disaccharide. Other disaccharides include maltose and lactose. Sugars are found in the tissues of most plant but are only present in sufficient concentration for efficient extraction in sugar cane and sugar beet. The major plant source of sugar is sugar cane, sugar cane is a giant grass and has been cultivated in the tropical climate in the far East since ancient times. A great expansion in its production takes place in the 18th century with the setting up of sugar plantation in the West Indies and Americas. This was the first time the sugar become available to the common people to sweeten foods. Sugar beet is a root crop and is cultivated in cooler climate and become a major source of sugar in the 19th Century. When method for extraction of the sugar become available lovely (Kenneth, 2001).
Sugar has been produced in the India since ancient times. It was not plentiful or cheap in early times and honey was often used for sweetening in most part of the world. Originally people chew raw sugar cane to extract its sweetens or sugar (Andrew, 2003)
Sugar cane was a native of tropical south Asia and Southeast Asia. Different species seems to have originated from different location with Sacherun barbari originating in India and S. educe and S. officnarum coming from New Guinea (Joseph et al, 2001) sugar remained relatively important until the India discovered methods of forming sugar cane juice into granulated crystal that were easier to store and transport, from place to place (Ababio, 2003) crystallized sugar was discovered by the time of the imperial Guptal, around 5th century AD. Indian sailor, who carried clarified butter and sugar as supplied, introduced knowledge of sugar on the various trade rout they travel (Joseph et al 2001).
The first inventor of a process. To make sugar in cube form was Moravian, “Jakul Krystor Red” director of sugar company in Dacice whose sugar cube production began when he was granted a fire-year patent for the invention on January 23, 1843,
Henry Tate of Tate and lyle was another manufacturer of sugar cube at his refineries in Liverpool and London. Tate purchased a patent for sugar cube manufacture from Germen “Eugen Langer” who had invented a different method of processing sugar cube in 1872.
4.1 AIM OF THE STUDY
This project work is aimed at determining the sugar content of 10ml of some beverages such as Amstel malt, Guinness malt, Pepsi, Coca Cola and Farouze.
4.2 STATEMENT OF PROBLEM
Different forms of disease such as diabetes has been linked to over consumption of some beverages such as Amstel Malt, Pepsi, Coca Cole and farouz, this has necessitate the need for a project work to be carried out on the determination of sugar content of some of the beverage mentioned.
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