The document provides information about Oladimeji Oluwole E., a biochemistry student who completed an internship at the Nigerian Bottling Company (NBC) in Apapa, Lagos. It discusses the company's quality assurance processes, focusing on ensuring beverage quality through parameters like carbonation and sugar concentration that are involved in product change and expiration. Specifically, it notes that carbon dioxide levels naturally decrease over time, and the company deliberately overshoots these levels during bottling to ensure the drink remains preserved for the one-year shelf life. The document emphasizes the importance of checking date codes to determine quality and integrity before consuming Coca-Cola products.

1.  NAME:NAME: OLADIMEJI OLUWOLE E.OLADIMEJI OLUWOLE E.
 MATRIC NUMBER:MATRIC NUMBER: 043015043015
 DEPARTMENT:DEPARTMENT: BIOCHEMISTRYBIOCHEMISTRY
 NAME OFNAME OF
ESTABLISHMENT:ESTABLISHMENT: NIGERIANNIGERIAN
BOTTLINGBOTTLING
COMPANY, (NBC )COMPANY, (NBC )
PLC.PLC.
 LOCATION:LOCATION: 10, MOBIL ROAD,10, MOBIL ROAD,
APAPA, LAGOS.APAPA, LAGOS.

2. ORGANISATIONAL PROFILEORGANISATIONAL PROFILE
 SALES DEPARTMENTSALES DEPARTMENT
 SAFETY DEPARTMENTSAFETY DEPARTMENT
 PRODUCTION DEPARTMENTPRODUCTION DEPARTMENT
 QUALITY ASSURANCE DEPARTMENTQUALITY ASSURANCE DEPARTMENT
 Date Code ChecksDate Code Checks
 Net ContentNet Content
 Crown CrimpCrown Crimp
 Caustic RetentionCaustic Retention
 CarbonationCarbonation
 Bricks Analysis etc.Bricks Analysis etc.

3. QUALITY ASSURANCEQUALITY ASSURANCE
OVERSIGHT FUNCTIONSOVERSIGHT FUNCTIONS
 Ensures quality in production inEnsures quality in production in
accordance with company’saccordance with company’s
specification and trade targets.specification and trade targets.
 Crisis management andCrisis management and
assurance of hitch-freeassurance of hitch-free
productionproduction

4. THEME OF PRESENTATIONTHEME OF PRESENTATION
THE INTRINSICTHE INTRINSIC
CHANGES IN COCA-CHANGES IN COCA-
COLA BOTTLEDCOLA BOTTLED
BEVERAGES ANDBEVERAGES AND
EXPIRATIONEXPIRATION

5. DATE CODEDATE CODE
 Lithographical inscription at the neck of theLithographical inscription at the neck of the
bottled beveragebottled beverage
 Provides information about theProvides information about the

6. EXPIRY DATEEXPIRY DATE
 Known as shelf life in the company’sKnown as shelf life in the company’s
parlanceparlance
 Spans exactly one year from the date ofSpans exactly one year from the date of
productionproduction
 Certified safe for consumption within theCertified safe for consumption within the
one-year time frameone-year time frame

7. PARAMETERS INVOLVED INPARAMETERS INVOLVED IN
CHANGE AND EXPIRATION OFCHANGE AND EXPIRATION OF
BEVERAGEBEVERAGE
 CARBONATIONCARBONATION
 BRIX VALUE (SUGARBRIX VALUE (SUGAR
CONCENTRATION)CONCENTRATION)

8. CARBONATIONCARBONATION
 Volume of carbon dioxide in beverageVolume of carbon dioxide in beverage
PROCEDUREPROCEDURE
 Pressure measurement (autoPressure measurement (auto
shaker/pressure gauge)shaker/pressure gauge)
 Temperature (thermometer)Temperature (thermometer)
 Estimate of gas volume from carbonationEstimate of gas volume from carbonation
chartchart
RELATIONSHIPRELATIONSHIP
[PV = nRT] -----[PV = nRT] ----- Ideal Gas EquationIdeal Gas Equation

9. PRINCIPLE BEHIND CARBON DIOXIDEPRINCIPLE BEHIND CARBON DIOXIDE
PRESERVATIVE FUNCTIONPRESERVATIVE FUNCTION
 Bottling and crowning of beverage at high COBottling and crowning of beverage at high CO 22 pressure expelspressure expels
oxygen and precludes microbial growth in beverage in aoxygen and precludes microbial growth in beverage in a
medium lacking in oxygen.medium lacking in oxygen.
CONFIRMATION ANALYSISCONFIRMATION ANALYSIS
 Results obtained from carbonation values 24hours afterResults obtained from carbonation values 24hours after
production reveals a declining trend in the volume of COproduction reveals a declining trend in the volume of CO 22 fromfrom
results obtained at production time.results obtained at production time.
 Retention analysis at one, two, three weeks shows a continuousRetention analysis at one, two, three weeks shows a continuous
decrease in the COdecrease in the CO22 volume of beverage.volume of beverage.
 This is a clear indication of the reducing potency of COThis is a clear indication of the reducing potency of CO 22 as aas a
preservative with passing timepreservative with passing time
 In accordance to the company’s specification, the COIn accordance to the company’s specification, the CO 22 volume isvolume is
deliberately overshot at production in such a way as to retain adeliberately overshot at production in such a way as to retain a
COCO22 volume to keep the drink preserved within the one-yearvolume to keep the drink preserved within the one-year
shelf life without causing any harm to the immediate consumershelf life without causing any harm to the immediate consumer
of the beverage due to its relatively high value.of the beverage due to its relatively high value.

10. Clinical significance of excessiveClinical significance of excessive
consumption of carbonated beveragesconsumption of carbonated beverages
 FlatulenceFlatulence
 BelchingBelching
BIOCHEMICAL SIGNIFICANCE OF COBIOCHEMICAL SIGNIFICANCE OF CO22
 Contributes to the buffering action of bicarbonate buffer inContributes to the buffering action of bicarbonate buffer in
the blood plasmathe blood plasma
The pH of bicarbonate buffer is determined by the concentration ofThe pH of bicarbonate buffer is determined by the concentration of
the bicarbonate ion which is in turn dependent on the concentrationthe bicarbonate ion which is in turn dependent on the concentration
of dissolved carbon dioxide in equilibrium with COof dissolved carbon dioxide in equilibrium with CO 22 in the gaseousin the gaseous
phase.phase.

11. CONCLUSIONCONCLUSION
At this juncture, I’d like to reiterateAt this juncture, I’d like to reiterate
my earlier position that we shouldmy earlier position that we should
always carefully check the date codealways carefully check the date code
of each Coca-Cola brand of productsof each Coca-Cola brand of products
before consumption in order tobefore consumption in order to
ascertain the quality and integrity ofascertain the quality and integrity of
the beverage.the beverage.
This is the least we can do asThis is the least we can do as
consumers, in the absence ofconsumers, in the absence of
analytical instruments at ouranalytical instruments at our