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The project investigates the caffeine content in various tea samples, highlighting the significance of tea as a widely consumed beverage and the role of caffeine as a stimulant. The experiment outlines a method for extracting caffeine from tea, with observations indicating that Taj tea contains the highest caffeine level, while organic green tea has the least. The report emphasizes the importance of precise measurements and clean apparatus in the experimental process.

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10 views

PDF Document

The project investigates the caffeine content in various tea samples, highlighting the significance of tea as a widely consumed beverage and the role of caffeine as a stimulant. The experiment outlines a method for extracting caffeine from tea, with observations indicating that Taj tea contains the highest caffeine level, while organic green tea has the least. The report emphasizes the importance of precise measurements and clean apparatus in the experimental process.

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xzjz2n6c56
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We take content rights seriously. If you suspect this is your content, claim it here.
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14

CHEMISTRY
INVESTIGATORY
PROJECT
TOPIC: Determination of caffeine
in Tea Samples

Name: Likitha V
Class: XII
Roll No:
ACKNOWLEDGEMENT
“It is not possible to prepare a project report without the assistance and
encouragement of other people. This one is certainly no exception.” At the very
outset of this report, I would like to extend my sincere and heartfelt gratitude
towards all the people who have helped me in this endeavor. Without their help
and cooperation, I would not have made headway in the project.

My strength is all due to my honourable Principal, Mrs. Shobha Rajiv, who has
been an unending source of inspiration towards accomplishment of this project.

I take this opportunity to express my profound gratitude to my Chemistry


Teacher, Ms. Bharati Bhagchandani, for guidance, monitoring and constant
encouragement throughout the course of the project.

My personal thanks are extended towards my parents, family and friends who
have been a moral support in the success of this project.

Last but not the least I want to thank the Almighty for enlightening,
strengthening and guiding me in the completion of the project.

INDEX
S. TOPIC PAGE NO.
No.
1 Introduction 4

2 Experiment 9

3 Observation and Result 11

4 Precautions and Bibliography 12


INTRODUCTION
TEA:
After water, tea is the most consumed beverage in the world.
From the far East to the old West, from Siberia to Africa tea is
drunk everywhere. It is served as a traditional welcome, as a
refreshment and a digestive. Tea is praised for its complexity
and respected for its simplicity. Tea heals the body and
enlightens the mind.

According to history, tea was discovered by the second


Emperor of China, Shen Nung in the year 2737 BC. Although
there are different types of tea- Black, White, Green, Oolong,
Pu-her, all of them are made from Camellia Sinesis.

Tea is the most commonly and widely used soft beverage in


the household. It acts as a simulant for central nervous system
and skeletal muscles. That is why tea removes fatigue,
tiredness and headache. It also increases the thinking capacity
and lowers body temperature.

CAFFEINE:
The Principal constituent of tea, which is responsible for all
these properties, is the alkaloid caffeine. Caffeine is a
naturally occurring compound found in plant species
predominantly growing in the Tropic or Sub-Tropic regions of
the world.

Early human civilizations discovered that consuming plants


containing caffeine offered stimulating effects. These plants
were considered sacred in some cases.

Greater than 80% of the world’s population uses caffeine in


some form or other.

Chemical Structure of Caffeine:


Caffeine is an alkaloid, which means that it contains mostly
nitrogen atoms. Morphine and Nicotine are also common
alkaloids.

Pure caffeine is also known as trimethylxanthine and is


highly water soluble. It has a melting point of 460F.

Caffeine’s Interaction with the Human Body:


Caffeine is metabolized by the liver and broken down into
theophylline, theobromine and paraxanthine. A 200mg dose of
caffeine would take about 40 hours to be completely
metabolized based on the average caffeine half-life of 5-6
hours.
However, the greatest perceived effects from the caffeine are
experienced during the first 4-6 hours after consumption.
The Positive Effects of Caffeine:
• Alertness/ Wakefulness
• Motivation/ Productivity
• Endurance
• Pain relief
• Improves Neurological Conditions
• Liver Detoxification
• Acts as an Antidepressant and Antioxidant

The Negative Effects of Caffeine:


• Insomnia
• Jitters
• Increased Blood Pressure
• Risk of Overdose
• Anxiety
• Addiction
• Withdrawal headaches
• Exacerbates Heart Conditions
The amount of caffeine in tea leaves varies from sample to
sample. Originally it was thought that caffeine is responsible
for the taste and flavour of tea. But pure caffeine has found to
be tasteless white 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 xanthene


beverages depends on their stimulant action, although most
people are unaware of any stimulation.

The degree to which an individual is stimulated by a given


amount of caffeine varies from individual to individual.

The xanthene beverages also create a medical problem. In fact


children are more susceptible than adults to excitation by
xanthenes. For this reason, tea and coffee should be excluded
from their diet.

EXPERIMENT
AIM:
To determine the amount of caffeine in different samples of
tea.

MATERIALS REQUIRED:
Tea powder samples, lead acetate (aq.), chloroform, beaker,
glass rod, filter paper, funnel, water.

PROCEDURE:
1. Weigh 10g of first tea sample and add 50ml of water to it
in a beaker.

2. Heat the beaker to extreme boiling point.

3. The solution is filtered out and lead acetate (aq) is added


once cooled to form a curdy brown precipitate.

4. Keep on adding Lead acetate[Pb(CH3COO)2], until no


more precipitate is formed.

5. Again the solution is filtered.


6. Heat this solution till it becomes 30ml.

7. Once cooled, transfer it to a test tube and add chloroform


[CHCl3].

8. Two layers appear in the funnel. Separate the lower layer.

9. Solution is exposed to atmosphere to let the chloroform


evaporate.

10. The residue is caffeine.

11. Weigh and record the observation.

12. Repeat with different samples.

OBSERVATION

S.no. TEA CAFFEINE (g)


1 Taj 0.04
2 Chakra Gold 0.02
3 Tata 0.03
4 Organics Green Tea 0.01

RESULT:
The green tea had the least amount of caffeine, while Taj tea
had the most amount of caffeine.
PRECAUTIONS:
1. The measurement of weight of tea sample and all
extracts should be precise.
2. The water used should be distilled.
3. Apparatus should be clean and dry.
4. No prolonged heating should be done as water may
evaporate in large quantity along with some volatile
solutes.

BIBLIOGRAPHY:
➢ www.yahoo.com
➢ www.wiki.com
➢ www.wikipedia.com
➢ www.teait.com
➢ www.factopedia.com

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