ABSTRACT
The relative density in some selected sugar related drinks was analyzed using hand – held refractometer. The result revealed that the content of relative density per bottle in sample A, B, C and D were 1.028, 1.028, 1.06 and 1.048 respectively. From the result obtained, the sugar levels were of the order A < B < C < D. the highest relative density was observed in Sample D and the lowest was in Sample C and A and B takes the same range. This suggests that the consumers of these relative density related drinks should consider moderate intake giving consent to the normal sugar level needed in the blood.
TABLE OF CONTENTS
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – – v
Table of Contents – – – – – – – vi
List of Figures – – – – – – –
CHAPTER ONE
- INTRODUCTION – – – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives – – – – – 4
- Aim of the Study – – – – – – 4
- Objectives of the Study – – – – – 4
- Scope and Limitations of the Study – – – 5
- Definition of terms – – – – – – 5
CHAPTER TWO
- LITERATURE REVIEW – – – – 7
- Density – – – – – – – 7
- Effect of Temperature on density – – – 9
- Effect of Pressure on density – – – – 10
- Measurement of density – – – – – 11
- Relative Density – – – – – – 11
- Measurement of Relative Density – – – 13
- Density Bottle – – – – – – 21
- Archemede’s Principle – – – – – 26
- By refractometer – – – – – – 31
- Types of Refractometer – – – – – 31
- Uses of refractometer – – – – – 42
CHAPTER THREE
- MATERIALS AND METHOD – – – 45
- Materials – – – – – – – 45
- Method – – – – – – – 46
CHAPTER FOUR
- RESULTS AND DISCUSSION – – – 48
- Data Presentation – – – – – – 48
- Discussion – – – – – – – 56
CHAPTER FIVE
- SUMMARY, CONCLUSION AND
RECOMMENDATIONS – – – – 57
- Summary and Conclusion – – – – 57
- Recommendations – – – – – – 58
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY Food drink is a non – alcoholic beverage that typically contains carbonated water, a sweetner and a natural or artificial flavouring agent and any other additive such as caffeine, colorant, preservatives, etc. The sweetener used in preparing soft drinks may be sugar, high fructose corn syrup, fruit juice or some combination of these (Flegal et al., 2012). Sugar belongs to class of food substance known as carbohydrate which is composed of carbon, hydrogen and oxygen. It is the generalized name for sweet short-chain soluble carbohydrate, many of which are used as food.