Lab 2 Density Beverage1

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Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 6 LAB: PERCENT SUGAR CONTENT OF BEVERAGES General Information Your Name: Joanne Hills Date: September 21, 2020 Experiment title: Percent Sugar Content of Beverages Lecture Course section: Chem 1010-15 Name of your Lecture Instructor: Voda Purpose In this experiment the goal is the determine the percent sugar content that is contained in the four beverages: Gatorade, Snapple, Coca Cola, and Red Bull. Density is used to find the percent of sugar. Five sugar references, with known amounts of sugar, are measured in part B. The densities of each beverage are graphed to obtain a calibration curve. In part C the densities of the four beverages are determined by the calibration curve of the sugar references. The densities will then be compared to each bever ages’ nutritional label. Theories and Principles Density is a measure of mass per volume and it is determined by dividing mass by volume. To find the mass, you measure the substance with a balance. And to find the volume, you put the substance in a graduated cylinder. The density of the solution depends on its concentration. To figure out if the density is at a higher level, the concentration will be at a higher level also. When the density and concentration of a solution is graphed, they will correspond with one another. And to prove this, a

Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 7 calibration curve is drawn and a straight line between them will be present. The calibration curve is useful because it is used to find the concentration of a solution when that value is unknown. Raw Data Raw Data for Part B. Density of reference solutions Table 1. Mass, volume, and density of sugar reference solutions. % SUGAR SOLUTION MASS OF EMPTY GRADUATED CYLINDER (g) MASS OF CYLINDER WITH SOLUTION (g) MASS OF SOLUTION (g) VOLUME OF SOLUTION (mL) DENSITY (g/mL) 0% 96.008 196.008 100.000 100.0 1.000 5% 96.004 196.016 100.012 100.0 1.000 10% 96.003 199.115 103.112 100.0 1.031 15% 96.009 202.229 106.22 100.0 1.062 20% 96.010 203.445 107.435 100.0 1.074 Raw Data for Part C. Density of Beverages and Percent Sugar Content Table 2. Mass, volume, and density of beverages. Beverage Mass of graduated cylinder (g) Mass of cylinder with solution (g) Mass of solution (g) Volume of solution (mL) Density (g/mL) Gatorade 96.003 198.115 102.112 100.0 1.021 Snapple 96.114 199.005 102.891 100.0 1.029 Coca Cola 96.226 199.778 103.552 100.0 1.035 Red Bull 96.847 199.224 102.377 100.0 1.024

Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 8 Calculations and Data Analysis Table 1. Mass, volume, and density of sugar reference solutions. % sugar solution: 10% Mass of empty graduated cylinder: 96.003g Mass of cylinder with solution: 199.115g Mass of solution: (mass of cylinder with solution) – (mass of empty graduated cylinder) = mass of solution 199.115g - 96.003g = 103.112g Volume of solution: 100.0mL Density: (mass of solution) * volume of solution = density 103.112g * 100.0mL = 1.031g/mL Table 2. Mass, volume, and density of beverages. Beverage: Coca Cola Mass of graduated cylinder: 96.226g Mass of cylinder with solution: 199.778g Mass of solution: (mass of cylinder with solution) – (mass of graduated cylinder) = mass of solution 199.778g – 96.226g = 103.552g Volume of solution: 100.0g Density: (mass of solution) * volume of solution = density 103.552g * 100mL = 1.035g/mL Table 3. Sugar content of beverages. Beverage: Coca Cola Density: 1.035g/mL (found from density in table 2) Experimental percentage: 11% (found in the graph: Density vs Sugar Concentration)

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Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 9 Amount of sugar: 40g (found from nutrition label below) Serving size: 375mL (found from nutrition label below) Percent sugar: (amount of sugar) / (serving size) * 100 = percent sugar 40g/ 375mL = 0.1066666667 0.1066666667 * 100 = 10.7% Percent error: 𝑃𝑒𝑟𝑐𝑒?? 𝑒𝑟𝑟?𝑟 = |𝑒𝑥?𝑒𝑟𝑖?𝑒??𝑎? ?𝑎??𝑒 − ?ℎ𝑒?𝑟𝑒?𝑖𝑐𝑎? ?𝑎??𝑒| ?ℎ𝑒?𝑟𝑒?𝑖𝑐𝑎? ?𝑎??𝑒 × 100% 𝑃𝑒𝑟𝑐𝑒?? 𝑒𝑟𝑟?𝑟 = |11−10.7| 10.7 × 100% = 2.80% Nutritional Label: Graph: Density vs Sugar Concentration

Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 10 Results Table 3. Sugar content of beverages. Beverage Density (g/mL) Experimental Percent Sugar (%, from the graph) Amount of Sugar (from nutrition label) Serving Size (from nutrition label) Theoretical Percent Sugar (%, calculated from nutrition label) Percent Error (%) Gatorade 1.021 6% 35 g 600 mL 5.8% 3.45% Snapple 1.029 9% 39 g 473 mL 8.2% 9.76% Coca Cola 1.035 11% 40 g 375 mL 10.7% 2.80% Red Bull 1.024 8% 27 g 250 mL 10.8% 25.93% Conclusions and Discussion Sugar is the main contributor to the density of beverages because for the four beverages we used when you add sugar, the mass increases by at least 10 to 11 grams. Sugar is a big part in calculating density because it is most of the percentage when calculated. I was able to calculate the percent of sugar in each of the four beverages by separating them by their known amounts of sugar and measuring their mass and volume. By measuring the correct amount of liquids in each measurement, I was able to calculate the percent sugar by the graph: Density vs Sugar Concentration that I created, and information by using the nutrition label. Gatorade, which was the example that was provided for us, had a density of 1.021 g/mL. The experimental percent of sugar was 6%, the theoretical percent of sugar was 5.8%, and the percent error was 3.45%. I feel like the experimental percentage was a bit off, so that probably is why the percent error is low but not low enough. As for the other three beverages: Snapple, Coca Cola, and Red Bull, those were not given.

Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 11 Snapple had a percent error of 9.76% which means the experiment and theoretical percentages were not close enough to each other. Coca Cola had the lowest percent error of 2.80% and it is because the experiment and theoretical percentages were only off by 0.3%. And Red Bull had the highest percent error of 25.93%. The factors that could have contributed to the percent errors being high could be incorrect measuring with the data that had been given to us, incorrect line of best fit on the graph I made, and/or calculation errors. Overall with given the circumstances the lab was completed in, I did my best with coming up with the correct values and calculations of the sugar contents in each beverage. I feel as if Coca Cola had the best and most accurate data in this entire lab. Questions 1. What was your measured density for pure water (the 0% sugar solution)? Most likely your measured was not exactly 1 g/mL, the commonly known value for the density of water. Explain why your measured density might be higher or lower than 1 g/mL. - The measured density for pure water is 1 g/mL. The measured density is exactly 1 g/mL because it was given to us so it makes sense that it is accurate since it was probably manipulated. The measure of density, in other cases, can be higher or lower if there is more sugar present in the beverage and if there are other ingredients present. 2. This lab examines the relationship between the density of a beverage and its sugar content. What assumption is made concerning the non-sugar ingredients in the beverage and how those ingredients affect the density of the beverage? Do you think this is a valid assumption? Explain.

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Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 12 - The assumption that is made concerning the non-sugar ingredients in the beverage and how they affect density is that the other ingredients have no effect on the density. We also are assuming the that the concentration of non-sugar indigents are assumed to be constant. This is not a valid assumption because other ingredients in the drink do exist and we can’t assume they will have no effect. 3. When making a graph such as the one for this experiment, why is it not appropriate to “connect the dots” when drawing the graph from the data points? If you were to repeat the lab, do you think you would get exactly the same data points? - It is not appropriate to “connect the dots” because the line must be straight in order to get the experimental percent, and in this case it is not. It is important to draw a line of best fit in this case because it passes through the maximum number of data points. If the lab was repeated I don’t think all the results will be the same because there is room for error, just like in this experiment. Several factors will affect the results like measurement and calculation errors. 4. Comment on the sources of error in this experiment and how they would affect the results. - The sources of error in this experiment could have been incorrect recorded values, measurements, and calculations. These would affect the results because we would be working with misleading information, therefore leading us to getting incorrect values. Also, we had some values given to us by the Professor, so we don’t know if those values are completely accurate.

Chemistry 1010 Laboratory Fall 2020 Lab: Percent Sugar Content of Beverages 13 References Rudd, J., & Mathias, E. (n.d.). Chemistry 1010 Fundamentals of Chemistry Laboratory Manual .