SUGAR CONTENT ANALYSIS PER 10ML OF LIQUID FAYROUZ, COCA COLA, GUINNESS MALT, AMSTEL MALT, AND PEPSI DRINK

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 18^th 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 19^thCentury. 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 5^thcentury 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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