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Chemistry

The document is a project report by Mehul Choudhary from Vidyasagar School on the topic of caffeine in tea, submitted for CBSE guidelines. It includes sections on the aim, introduction, uses and effects of caffeine, methodology, observations, results, precautions, conclusion, and bibliography. The project concludes that caffeine content varies by tea type, with white tea having the highest and mate tea the lowest caffeine levels.

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59 views18 pages

Chemistry

The document is a project report by Mehul Choudhary from Vidyasagar School on the topic of caffeine in tea, submitted for CBSE guidelines. It includes sections on the aim, introduction, uses and effects of caffeine, methodology, observations, results, precautions, conclusion, and bibliography. The project concludes that caffeine content varies by tea type, with white tea having the highest and mate tea the lowest caffeine levels.

Uploaded by

as7378412
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 18

VIDYASAGAR

SCHOOL INDORE

Date – 13/02/25 SUBJECT-Chemistry

Submitted by- Submitted to –


MEHUL CHOUDARY Devshri Vedya
CERTIFICATE
This is to certify that Mehul
Choudhary of Class- XI B, Roll
number- 11205 has completed
his project work on “”, for partial
fulfillment of syllabus required
under the CBSE guidelines and
guidance of his subject teacher
DEVSHRI MAM for ASL project for
the session 2024-25
Date:-

Internal’s Signature
Principal’s Signature

External’s Signature
School Stamp
Acknowledgement
I would like to state that this project
is my original work and I would like
to thank all those people who have
heartedly extended their cooperation
and support for making it possible to
complete this project on time.

I would primarily like to thank the


almighty for his grace, My sincere
gratitude to Mr. Satyanarayan Ji Patel
for providing us with the best
infrastructure and all the required
resources for completing this project.

My special thanks to school principal


Mrs. Bhavna Pujari And Vice principal
Mr. Mukul Golwalker for their
unconditional support. Many thanks
to our subject teacher Mrs. Devshri
vedya Mam for her valuabal guidan
CONTENTS
SL
Topics
No.
1 AIM

2 INTRODUCTION

3 USES OF CAFFEINE

4 EFFECTS OF CAFFEINE

5 THEORY

6 MATERIALS REQUIRED

7 PROCEDURE

8 OBSERVATION TABLE

9 RESULTS

10 PRECAUTIONS

11 CONCLUSION

12 BIBLIOGRAPHY

AIM
To determine the amount of
Caffeine present in tea
samples
INTRODUCTION
Tea is the most commonly and widely
used soft beverage in the household. It acts as a
stimulant for CNS 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 the body
temperature.
The principal constituent of Tea, which
is responsible for all these properties, is the
alkaloidcaffeine. The amount of caffeine in tea
leaves varies from sample to sample.
Caffeine constitute about 3% of the
tea’s dry weight. Tea also contain small amount
of theobromine and theophylline, which are
stimulants and xanthines similar to caffeine
Studies have found that the caffeine
contents of 1 kg black tea ranged from 22-28 mg
while in green tea ranges from 11 – 22 mg
reflecting a significant difference between the
two.
USES OF CAFFEINE

1) In medicine, it is used to stimulates Central


Nervous System and to increase flow of
urine.
2) Because of its stimulating 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) Used to restore mental alertness.
5) In certain dietary supplements used for
weight loss, and in many popular energy
drinks.
EFFECTS OF
CAFFEINE
POSITIVE EFFECTS
1) Caffeine has been shown to increase the
metabolic rate and blocks the tiredness
signal receptors
2) Low dose of caffeine shows increased
alertness and decreased fatigue.
NEGATIVE EFFECTS
1) Caffeine can increase blood pressure in
non-habitual consumers.
2) Caffeine withdrawn and sleep can produce
headache, fatigue and decreased alertness.
3) High doses of Caffeine (300 mg) can cause
anxiety.
4) Caffeine can disrupt sleep and reduce blood
flow to the brain in most people.
THEORY
The most important methylated alkaloid that
occurs naturally is caffeine.

1.Its molecular formula is C8H10N4O2


2.IUPAC name : 1,3,7-trimethylxanthine
3.Molecular weight:194.19g/mole
4.Molecular structure :

5.Boiling point : 352 F*


6.Melting point :460 F*
7.Appears as odorless white powder or white
glistening needless
8.Its tast is bitter
9.Solution in water are neutral to litmus
10. When heated to decomposition ,it emits
fumes of nitrogen oxides.
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.
• The residue left behind was caffeine.
• Then we weighed it and recorded the
observations.
• Similar procedure was performed with different
OBSERVATION
TABLE

Tea samples
Red Yellow Green
Label Label Label
Weight of china 46.60 46.60 46.60
dish gms gms gms
Weight of china
47.20 47.15 47.05
dish with
gms gms gms
precipitate

Amount of 0.60 0.55 0.45


Caffeine gms gms gms
e we found out that :-
Red Label Tea has 600 mg amount of Caffeine present .
Yellow Lebal lemon Tea has 550 mg amount of Caffein
Present in it .
Green Label Tea has 450 mg amount of Caffeine present in it.

quantities of Caffeine in different samples of tea are :-


Red Label > Yellow Label > Green Label
Graphically plotting various tea
samples in accordance with the amount
of caffeine present in them we present a
stunning find:
PRECAUTIONS
1. Chloroform should not be inhaled
directly for a larger period of time.

2. Test
tubes and glass apparatus should be
handled with care.

3. Care
must be taken which heating the
samples.

4. Reading must be taken accurately.

5. There
should not be any error in the
apparatus.
CONCLUSION
The content of caffeine varies
depending on tea type, which is directly
attributed to their processing and leaf
maturity. White tea, made from the
youngest tea leaves contained the highest
caffeine content, and mate and roasted
mate tea, the lowest. The
spectrophotometric micro method proved
to be the best alternative for the
determination of caffeine content,
exhibiting the most similar results to the
HPLC analysis. According to the obtained
results, all studied teas exhibited high
antioxidant capacity, as opposed to
caffeine, indicating that the contribution of
caffeine to the antioxidant properties of
these beverages is irrelevant
BIBLIOGRAPHY
This project is made by using the
analytical data provided by the
following reference books and
websites:

 https://
www.caffeineinformer.com/
caffeinecontent/tea-brewed

 http://www.mayoclinic.org/
healthylifestyle/nutrition-and-
healthy-eating/indepth/caffeine/
art-20049372?pg=2

 http://www.theteaspot.com/
about-tea.html

Caffeine: How Caffeine Created The


Modern World by Michael Pollan.

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