The Science Behind Inhibiting Mold in Soda Pop

What additive would inhibit mold in soda pop?

Final answer: Sodium benzoate would inhibit mold in soda pop. Thus the correct option is (b). sodium benzoate.

Let's delve into the science behind how sodium benzoate inhibits mold growth in soda pop. Sodium benzoate is a widely used preservative in the food and beverage industry. It works by inhibiting the growth of microorganisms, including molds, yeast, and bacteria, through a process called microbial inhibition.

When sodium benzoate is added to a product like soda pop, it dissociates into sodium ions (Na⁺) and benzoate ions (C₆H₅COO⁻) in the aqueous environment of the soda. The benzoate ions are effective at inhibiting mold growth because they disrupt the microbial metabolism. Specifically, they interfere with the microorganisms' ability to ferment sugars, which is a crucial process for their growth.

As a result, molds and other microorganisms are unable to proliferate in the soda pop, extending its shelf life. In contrast, other additives like sorbitol, caramel, and propyl gallate do not possess the same preservative properties as sodium benzoate. Sorbitol is a sugar alcohol, caramel is a colorant, and propyl gallate is an antioxidant, none of which are primarily designed to inhibit mold growth.

In conclusion, sodium benzoate, represented by option "b," is the additive of choice for inhibiting mold in soda pop due to its proven effectiveness as a preservative against microorganisms.