VELAMMAL VIDYALAYA,KARAMBAKKAM

CHEMISTRY INVESTIGATORY PROJECT (2024-2025 )

COMPARE THE CAFFEINE CONTENT OF VARIOUS

TEA SAMPLES

NAME: E.SAI PRASATH

CLASS: XI A
ROLL NUMBER: 11A26

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 CERTIFICATE
This is to certify that E.SAI PRASATH studying in class XI at
Velammal Vidyalaya Karambakkam has successfully completed
the research on the below mentioned project
COMPARE THE CAFFEINE CONTENT OF VARIOUS TEA SAMPLES
under the guidance of Ms.RENUKA DEVI , Chemistry Teacher in the
year 2024 -2025 .

Signature of Chemistry Teacher Signature of Principal

Signature of Internal Examiner Signature of External Examiner

Date:

Place: School Seal

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 ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many

people have bestowed their blessings and heart pledged support
upon me, I take this opportunity to express my gratitude to all,
who have been instrumental in the success completion of this
project.
Primarily, I express my deep sense of gratitude to the
luminary, The Correspondent, Shri. M.V.M.VELMOHAN, The
Principal, Ms.ANNE PREETHA MARY, And Head Master
Mr.K.PANNEER SELVAM for providing the best of facilities and
environment to bring out innovation and spirit of inquiry
throughthis venture.
I am deeply indebted to my teacher Ms.RENUKA DEVI
without whose constructive feedback, this project would not
have been successful. The valuable advice and suggestions for
correction, modifications and improvement did enhance the
quality of the task.
I would also like to thank my parents, friends and all the
members whocontributed to this project was vital for the success
of the project
I am grateful for their constant support and help

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Abstract:
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 is 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 objective of this study is to determine
caffeine in tea samples and estimate the acid content
present in tea leaves are the major objectives of this
study.Red Label Tea (Brooke Bond), AVT Tea and
Chakara Gold Tea were the three brands from which the
samples were taken in this study. It is found that the
normality of extract is more in Chakara Gold Tea
followed by AVT Tea and Brooke Bond Red Label Tea.

Keywords:
Caffeine, Acid Content, Structure of Caffeine and
Properties of Caffein.
Introduction:
Caffeine is a very common substance and is found in
coffee, tea, soft drinks, chocolate and “stay-awake” pills
such as vivarin. It can be synthesized or isolated from
natural sources. Caffeine isclosely related to theophylline
and theobromine.Pure caffeine takes the form of white,
hexagonal crystals, which can be broken into a soft
powder. It has a melting point of 2350C-2380C and a
molecular weight 194.19g/mol. It is easily soluble in
chloroform and partially soluble in water. Caffeine is a
naturally occurring chemical stimulant called
trimethylxanthine. Its chemical formula is C8H10N4O2.
It is a drug and actually shares a number of traits with
more notorious drugs such as amphetamines, cocaine
and heroin. In its pure form, caffeine is a white
crystalline powder that tastes very bitter. It is medically
useful to stimulate the heart and also serves as a mild
diuretic, increasing urine production to flush fluid out of
the body. Caffeine can increase blood pressure and cause
vasoconstriction.Caffeine is an alkaloid occurring
naturally in some 60 plant species, of which cocoa beans,
kola nuts, tea leaves and coffee beans are the most well-
known. Other natural sources of caffeine include yerba
mate, guarana berries, guayusa, and the yaupon holly.
Caffeine is added to many popular soft drinks, and is
also a component of a number of pharmacological
preparations and over-the-counter medicines including
analgesics, diet-aids, and cold/flu remedies.
Structure And Physical And Chemical Properties:

Molar mass: 194.19 g/mol

IUPAC ID: 1,3,7-Trimethylpurine-2,6-dione
Melting point: 238 °C
Boiling point: 178 °C
Density: 1.23 g/cm³
Formula: C8H10N4O2
AIM:
Determination of Caffeine in Different tea Samples
Chemicals required:
Tea sample, Lead acetate, Chloroform and Water
Apparatus:
Beakers, Pippetes, Burner, Separating funnel, Filter
paper,Weight box,Analytical balance, Spatula and Funnel
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 filtrate, 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 samples of
tea leaves and quality of caffeine was observed in them.
Estimation of acid content present in tea leaves:

Chemicals required:
Tea samples, Water, NaoH and Phenolphthalein indicator
Apparatus:
Beaker, Pipette, Burette stand, Conical flask, Burner,
Measuring flask, Separating funnel, Filter paper, Weight
box and Analytical balance
Procedure:
10 gm of each of tea leaves are mixed in the beakers each
containing of 200 ml of water.The contents of the beaker are
then heated constantly for about 30 minutes and the extract
is filtered out. 5 ml of tea extract is taken in a conical flask
and added to 20 ml of distilled water.It is now shaken to
prepare a homogenous mixture and titrated against N/50
NaoH solution.The same procedure is carried for other types
of tea leaves.
Calculations:
Based on the caffeine concentration obtained from the
calibration curve, calculate the amount of caffeine in your
tea solution.
Convert this to milligrams of caffeine per gram of tea leaves
or per liter of brewed tea, depending on your initial sample
size and dilution factors.

If your sample’s absorbance is found to be equivalent to a

caffeine standard of 0.05 mg/mL, and you had a total
volume of 20 mL of extract:
Caffeine content = 0.05 mg/mL × 20 mL = 1 mg caffeine
This can then be normalized based on the original tea leaf
mass or volume of brewed tea.

Conclusion:
When a graph between acidity strength in tea and weight of
caffeine is plotted, we obtained a straight line which shows
the amount of caffeine present in the tea leaves is inversely
proportional to the strength of the acids in the tea
extract.Different tastes of different teas are due to the
variation of amount of caffeine present.Maximum amount of
caffeine present in this two sample Red Label and Chakara
Gold tea.Minimum amount of caffeine present in the sample
AVT.

BIBLIOGRAPHY:
www.wikipedia.com
www.selfstudy.com
BOOKS:
[1]Arendash, G. W. (2006), Caffeine protects Alzheimer’s
mice against cognitive impairment and reduces brain beta-
amyloid production. Neuroscience.
[2] Arnetta, J. K. (2005), effect of specimen age on plunage
color AUK in Press