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CHE PRO 12

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6 views17 pages

CHE PRO 12

Uploaded by

royalwhitey12
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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SRI GURUGNANASAMBHANTHAR

MISSION GARDEN COURT CAMBRIDGE


SCHOOL

CHEMISTRY PROJECT
2024 – 2025
Name of theStudent: KAVIN.R
Register No. :

Class XII

Title of the project : Determination Of Caffeine in Tea samples

Date: Principal Teacher incharge

Submitted for the practical/viva voce exam held on..........................

1) Internal Examiner

2) External Examiner
CERTIFICATE

This is to certify that Mr. /Ms. KAVIN.R of class XII of Sri


Gurugnanasambhanthar Mission Garden Court Cambridge School,
Kattadithattu, Nagercoil, Kanyakumari (Dist) has completed his/her
project work entitled Determination Of Caffeine in Tea Samples
under my supervision and guidance. He/She has taken proper care and
shown utmost sincerity in completing this project.

I certify that this is up to my expectations and as per the guidelines


issued by CBSE.

Place: Nagercoil
Date: (Name & Signature of the teacher incharge)
DECLARATION

I KAVIN.R student of class XII of Sri


Gurugnanasambhanthar Mision Garden Court
Cambridge School, hereby declare that the project is
undertaken by me as a part of CBSE curriculum. To the
best of my knowledge, it is an original piece of work
done by me and is worthy of consideration in partial
fulfilment of the requirement of CBSE for the award of
AISSCE (2024 –25).

Name of the Student:KAVIN.R


Register No: (Signature)
ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere

thanks to principal Mr. Noel Mani MSc.Bed.


Sri Gurugnanasambhanthar Mission Garden Court
Cambridge School for all the facilities and
encouragement provided for this project.
I extend my hearty thanks to my Chemistry teacher
Mr. SURAJ.B, M.Sc. B.Ed., who guided us to do

this project. I take this opportunity to express my


sense of gratitude for her invaluable guidance,
constant encouragement, constructive comments
and immense motivation, which has sustained my
efforts at all stages of my project.

I can’t forget to thank my parents and my


classmates who helped us to carry out this project
work successfully and for their valuable advice and
support.
INDEX

1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result
INTRODUCTION

Tea is the most commonly and widely used soft beverage in


the household. It acts as a stimulant for central nervous
system and skeletal muscles. That is why tea removes fatigue,
tiredness and headache. It also increases the capacity of
thinking. It is also used for lowering body temperature. The
principal constituent of tea, which is responsible for all these
properties, is the alkaloid-caffeine. The amount of caffeine in
tea leavers varies from sample to sample.

Originally it was thought that caffeine is responsible for the


taste and flavour of tea. But pure caffeine has been found to
be a tasteless while substance. Therefore, the taste and flavour
of tea is due to some other substance present in it. There is a
little doubt that the popularity of the xanthenes beverages
depends on their stimulant action, although most people are
unaware

of any stimulation. The degree to which an individual is


stimulated by given amount of caffeine varies from individual
to individual.

For example, some people boast their ability to drink


several cups of coffee in evening and yet sleep like a long,
on the other hand there are people who are so sensitive to
caffeine that even a single cup of coffee will cause a
response boarding on the toxic.
The xanthene beverages also create a medical problem. They
are dietary of a stimulant of the CNS. Often the physicians
face the question whether to deny caffeine- containing
beverages to patients or not. In fact children are more
susceptible than adults to excitation by xanthenes.

For this reason, tea and coffee should be excluded from their
diet. Even cocoa is of doubtful value. It has a high tannin
content may be as high as 50 mg per cup.

After all our main stress is on the presence of caffeine in


xanthene beverages and so in this project we will study and
observe the quantity of caffeine varying in different samples
of tea leaves.
Theory

The most important methylated alkaloid that occurs


naturally is caffeine. Its molecular formula is
C8H10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene and
common name is 1-methylated thiobromine.

Purely it is white, crystalline solid in the form of needles. Its


melting point is 1230c. It is the main active principle
component of tea leaves. It is present in tea leaves up to 3%

and can be
extracted by first boiling the tea leaves with water which
dissolves many glycoside compounds in addition to caffeine.
The clear solution is then treated with lead acetate to
precipitate the glycoside compounds in the form of lead
complex. The clear filtrate is then extracted with extracts
caffeine because it is more soluble in it then water.
Uses of Caffeine :

1. medicine, it is used to stimulate, central nervous


system and to increase flow of urine.

2. Because of its stimulating In effects, caffeine has been

used to relieve fatigue. But it is dangerous and one

may collapse if not consumes it under certain limit.

3. Caffeine is also used in analgesic tablets, as it is

believed to be a pain reliever. It is also beneficial in

migraines.

4. It has both antioxidant and anti-inflammatory effect.


Effects of Caffeine

1. It is psycho - stimulant.

2. It improves physical and mental ability.

3. Its effect in learning is doubtful but intellectual


performance may improve where it has been used to reduce
fatigue or boredom.

4. When administered internally, it stimulates heart and


nervous system and also acts as diuretic. On the contrary
their excessive use is harmful to digestion and their long
use leads to mental retardation.
Procedure

First of all, 50 grams of tea leaves were taken as


sample and 150 ml of water was added to it in a
beaker.
Then the beaker was heated up to extreme
boiling.

The solution was filtered and lead acetate was


added to the filtrater, leading to the formation
of a curdy brown coloured precipitate.
We kept on adding lead acetate till no more
precipitate has been formed.

Again solution was filtered.

Now the filtrate so obtained was heated until it had


become 50 ml.
Then the solution left was allowed to cool.

After that,20 ml. of chloroform was added to it.


Soon after,two layers appeared in the
separating funnel.
We separated the lower layer.

The solution then exposed to atmosphere


in order to allow chloroform to get
evaporated.
The residue left behind was caffeine.

Then we weighed it and recorded the observations.

Similar procedure was performed with different


samples of tealeaves and quantity of caffeine was
observed in them
1. Red Label Tea (Brooke Bond)

Weight of china dish 46.60gms


Weight of china dish with 47.20gms.
precipitate
Amount of caffeine 0.60gms

2. Yellow Label Tea (Lipton)

Weight of china dish 46.60gms


Weight of china dish with 47.15gms.
precipitate
Amount of caffeine 0.55gms
3. Green Label Tea (Lipton)
Weight of china dish 46.60gms.

Weight of china dish with 47.05gms.


precipitate
Amount of caffeine 0.45gms.
1. Quantity of caffeine in Red label
tea is 60mg. /sample of 50 gm.
2. Quantity of caffeine in yellow
label tea is 55mg./sample of
50 gm.
3. Quantity of caffeine in green
label tea is 45mg./sample of 50
gm.
Graphically plotting various tea samples in accordance
with the amount of caffeine present in them we present
a stunning find:
0.
6

0.
5

0.
4

0.
3

0.
2

0.
60 55 45
1
mg mg mg
RED YELLOW GREENLABEL
0 LABEL LABEL

Order of quantities of caffeine in

different samples of tealeaves

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