Kendr

iya
Vidyal
Chemistry
a
Investegatory
No.2
Project
Report
AFS
Tannic
Acid
Contents
Submit
In Tea
ted
By:
Leaves
Pushka
l
Roll
Year:
Purohit
No.: -16450
XII-A
201403
2015

Index
1. ACKNOWLEDGEMENT
2. CERTIFICATE
3. INTRODUCTION
4. REQUIRED
5. EXPERIMENT
6. SNAPSHOTS
7. BIBLOGRAPHY

ACKNOWLEDGEMENT
The project could have never been possible
without the support of various sources. It is

extremely impossible to thank every individual

who has helped me in completing this project.
Some people have helped in the basic
formularization and there were sources that helped
me in giving the ideas a physical form/shape. I am
extremely grateful to my mentor, Mrs. Mridula
Chaturvedi, for her invaluable guidance in the
project right from the beginning. Her vital support
helped the project to take a logical and suitable
shape. I take this opportunity to thank the School
authorities, for extending their full support and
cooperation in the project. Last but not the least; I
would like to thank everyone who has offered a
helping hand when required.

Pushkal Purohit
XII-A
Roll No.-1645003

Certificate
This is to certify that Pushkal Purohit (Roll No: 1645003)
student of Class XII, K. V. No. 2 AFS Jodhpur has completed
the project titled. Tannic Acid Contents In Tea Leaves
during the academic year 2014-2015 towards partial
fulfilment of credit for the Chemistry Project evaluation of

AISSCE 2014, and submitted satisfactory report, as compiled

in the following pages, under my supervision.

(Teachers Signature)

Introduction
Tannic acid is a specific commercial form of tannin, a
type of polyphenol. Its weak acidity (pKa around 10) is
due to the numerous phenol groups in the structure.
The chemical formula for commercial tannic acid is
often given as C76H52O46, which corresponds with
decagalloyl glucose, but in fact it is a mixture of

polygalloyl glucoses or polygalloyl quinic acid esters

with the number of galloyl moieties per molecule
ranging from 2 up to 12 depending on the plant source
used to extract the tannic acid. Commercial tannic acid
is usually extracted from any of the following plant
part: Tara pods (Caesalpinia spinosa), gallnuts from
Rhus semialata or Quercus infectoria or Sicilian Sumac
leaves (Rhus coriaria).
According to the definitions provided in external
references such as international pharmacopoeia, Food
Chemical Codex and FAO-WHO tannic acid monograph
only tannins sourced from the above mentioned plants
can be considered as tannic acid. Sometimes extracts
from chestnut or oak wood are also described as tannic
acid but this is an incorrect use of the term. It is a
yellow to light brown amorphous powder which is highly
soluble in water; one gram dissolves in 0.35 mL of
water.

Advantages of TEA
If you're not drinking tea yet, read up on these 10 ways tea does your
body good and then see if you're ready to change your Starbucks order!
1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your
outdoor furniture from rusting, tea's antioxidants protect your body from
the ravages of aging and the effects of pollution.
2. Tea has less caffeine than coffee. Coffee usually has two to three
times the caffeine of tea (unless you're a fan of Morning Thunder, which
combines caffeine with mate, an herb that acts like caffeine in our body).
An eight-ounce cup of coffee contains around 135 mg caffeine; tea
contains only 30 to 40 mg per cup. If drinking coffee gives you the jitters,
causes indigestion or headaches or interferes with sleep -- switch to tea.

3. Tea may reduce your risk of heart attack and stroke. Unwanted
blood clots formed from cholesterol and blood platelets cause heart
attack and stroke. Drinking tea may help keep your arteries smooth and
clog-free, the same way a drain keeps your bathroom pipes clear. A 5.6year study from the Netherlands found a 70 percent lower risk of fatal
heart attack in people who drank at least two to three cups of black tea
daily compared to non-tea drinkers.
4. Tea protects your bones. It's not just the milk added to tea that builds
strong bones. One study that compared tea drinkers with non-drinkers,
found that people who drank tea for 10 or more years had the strongest
bones, even after adjusting for age, body weight, exercise, smoking and
other risk factors. The authors suggest that this may be the work of tea's
many beneficial phytochemicals.
5. Tea gives you a sweet smile. One look at the grimy grin of Austin
Powers and you may not think drinking tea is good for your teeth, but
think again. It's the sugar added to it that's likely to blame for England's
bad dental record. Tea itself actually contains fluoride and tannins that
may keep plaque at bay. So add unsweetened tea drinking to your daily
dental routine of brushing and flossing for healthier teeth and gums.
6. Tea bolsters your immune defenses. Drinking tea may help your
body's immune system fight off infection. When 21 volunteers drank
either five cups of tea or coffee each day for four weeks, researchers saw
higher immune system activity in the blood of the tea drinkers.
7. Tea protects against cancer. Thank the polyphenols, the antioxidants
found in tea, once again for their cancer-fighting effects. While the
overall research is inconclusive, there are enough studies that show the
potential protective effects of drinking tea to make adding tea to your
list of daily beverages.
8. Tea helps keep you hydrated. Caffeinated beverages, including tea,
used to be on the list of beverages that didn't contribute to our daily fluid
needs. Since caffeine is a diuretic and makes us pee more, the thought
was that caffeinated beverages couldn't contribute to our overall fluid
requirement. However, recent research has shown that the caffeine really
doesn't matter -- tea and other caffeinated beverages definitely
contribute to our fluid needs. The only time the caffeine becomes a
problem as far as fluid is concerned is when you drink more than five or
six cups of a caffeinated beverage at one time.
9. Tea is calorie-free. Tea doesn't have any calories, unless you add
sweetener or milk. Consuming even 250 fewer calories per day can result

in losing one pound per week. If you're looking for a satisfying, caloriefree beverage, tea is a top choice.
10. Tea increases your metabolism. Lots of people complain about a
slow metabolic rate and their inability to lose weight. Green tea has been
shown to actually increase metabolic rate so that you can burn 70 to 80
additional calories by drinking just five cups of green tea per day. Over a
year's time you could lose eight pounds just by drinking green tea. Of
course, taking a 15-minute walk every day will also burn calories.

Disadvantages of TEA
1. Caffeine Complications. It doesn't have as strong a kick as coffee, but
tea does contain caffeine, which can make you nervous, jittery and
nauseated and cause irregular heartbeats and insomnia. Although content
varies by brand, black tea typically contains the most caffeine, oolong
has moderate caffeine content, and green and white teas contain the
least caffeine. Caffeine levels in tea may range from 14 to 60 milligrams
per cup, which is far less than the 200 to 300 milligrams per day that
MedlinePlus considers moderate intake. However, it may not take much
caffeine for some people to experience negative effects.
2. Sugar Overload. Plain tea doesn't contain any sugar or calories, but
many bottled iced teas on the market are loaded with both. One major
brand's sweetened tea provides 50 calories per cup, while another's has
90 calories per cup -- with all of those calories coming from added sugar.
Despite the calorie load, sugar has no nutritional value, and the American

Heart Association recommends that women get no more than 100 calories
-- and men get no more than 150 calories -- from added sugar each day.
3. Tinted Teeth. While tea's rich color may look lovely in your teacup,
you probably don't want your smile to match the hue. Unfortunately, tea
can stain your teeth just like coffee, red wine and other colorful
beverages. If staining is a concern, brush your teeth often -- ideally,
immediately after finishing your tea. It may also help to drink water after
your tea to rinse away the staining agents.
4. Iron Issues. Tea contains antioxidants called flavonoids, which provide
many of the health rewards. Flavonoids, however, bind to the nonheme
iron found in plant foods such as beans and vegetables as well as dairy
products. If you drink your tea with these foods, therefore, your body
may not be able to access some of the iron. To maximize absorption of
this important nutrient, limit tea drinking to between meals only, or add
a spritz of lemon to help counter the iron-binding effect.

Required
Apparatus
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Beaker
Funnel
Spatula
Physical Balance
Weight Box
Filter Paper
Bunsen Burner
Tripod Stand
China Dish
Watch Glass
Wire Gauze

Chemicals
1.

Distilled Water

2.
3.
4.

Tea Leaves
Calcium Carbonate, CaCO3
Concentrated Hydrochloric Acid, HCl

Experiment
Objective
To estimate the percentage composition of tannic acid
in sample of tea leaves.

Theory
Tannic acid is a major component. It can be precipitated
as white residue of Calcium Tannate. For such
precipitation, aqueous solution of tea extract is treated
with calcium carbonate (CaCO3).

Procedure
1. Boil 10g tea leaves in 100mL of distilled water,
about 10 minutes in a 400mL beaker. Let the
solution cool, and then filter it.
2. Add 2g CaCO3, to the filtrate, and boil it again. Take
the residue of calcium tannate precipitated and
filter it.

3. Residue of calcium tannate is hydrolysed by

warming it with 5mL concentrated HCl. The
crystals of tannic acid separate out.
4. Dry it and weigh it. Note down the observations.

Observations
S. No.

Brand/Pa Mass of
ck
Tea
Leaves
Taken
(a)

Mass of
Tannic
Acid
Obtaine
d
(b)

% Tannic
Acid
Obtained
(b/a*100
)%

10 g

344 mg

3.44%

10 g

370 mg

3.70%

10 g

396 mg

3.96%

Snapshots

Bibliography

i) The main Websites: (1)

(2)
(3)

https://www.google.co.in/
https://www.scribd.com/
https://www.wikipedia.org/

ii) Practical Chemistry Book