The Determination Of Sugar Content, Alcoholic Content, Vitamin A Content On Soft Drink And It’s Effect In Human Consumption Complete Project Material (PDF/DOC)
Malt is non-alcoholic drinks are popular in many countries. These drink are prepared in a manner. Similar to beer, but without fermentation and generally produced using barely malt. In this study, the malt, drinks that was used in this work is Guinness Malt, Amstel malt and maltina. Sugar content and vitamin A content was found to be in the three malt samples but there was no alcoholic content found to be in any of the malt drinks. Also this study also contains the effect of sugar contents, alcoholic content and vitamin A content in human body after consumption. Malt drinks were found to be acidic with pH range of 4.4 – 4.6. Maltina has the highest conductivity of 2.93 mS/cm and a TDS of 1480 mg. Bitterness level ranged from 11 – 13 Bu (Grand Malt) and 15 – 17 Bu (Amstel Malta). The reducing sugar content was found to be high and it ranged from 693.45 – 923.37 mg/dl. Vitamin A content of the drinks were in the range of 40.99 (Grand Malt) – 49.51 mg (Malta Guinness) and Vitamin C ranged from 5.69 (Grand Malt) – 9.97 (Maltina); these values were adequate, meeting Dietary Reference Intakes (DRIs). The content of iron, zinc, cadmium, calcium, copper, chromium, manganese, nickel and lead was negligible, while the content of calcium and sodium was low.
- To determine the sugar content, alcoholic content, vitamin A content in malt drink.
- To determine effer of sugar content alcoholic content. Vitamin a content in human body.
- To determine if the quantity in malt drink is adequate for human body per day
1.0 INTRODUCTION
This chapter introduces the Determination Of Sugar Content, Alcoholic Content, Vitamin A Content On Soft Drink And It’s Effect In Human Consumption and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis.
2.0 LITERATURE REVIEW
2.1 Introduction
The chapter presents a review of related literature that supports the current research on the Determination Of Sugar Content, Alcoholic Content, Vitamin A Content On Soft Drink And It’s Effect In Human Consumption, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…
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