CBSE Sample Papers

Chemistry, C++, Physics, Maths, Biology, Social Science

Home Biology C++ Chemistry IP Maths Physics Social Science
Home > Chemistry > Chemistry Project to Determine the Caffeine in Tea Samples
Chemistry Project to Determine the Caffeine in Tea Samples
Download ProjectShare
Determination of Caffeine in Tea Samples
ACKNOWLEDGEMENTS
First of all T would like to thank my cousin brother Mr. Neeraj Naithani Researc
h Scholar Department of Chemistry, TTT Roorkee for his contribution in this stud
y. T would also like to thank my Chemistry Teacher Ms. Rampal in providing a hel
ping hand in making my project titled Determination Of Caffeine In Tea Samples .
Disclaimers: The errors idiocies and inconsistencies remain my own.
Ankit Bahuguna
(Name and signature of the student)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
It is hereby certify that, the original and genuine research work is carried out
to investigate abut the subject matter and the related data collection and has
been completed solely and satisfactorily by this student regarding the Project t
itled Determination Of Caffeine In Tea
Samples .
Signature
(Subject Teacher)
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
CONTENTS
1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
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 thin
king. It is also used for lowering body temperature. The principal constituent o
f 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. The

refore, the taste and flavour of tea is due to some other substance present in i
t. There is a little doubt that the popularity of the xanthenes beverages depend
s on their stimulant action, although most people are unaware
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
of any stimulation. The degree to which an individual is stimulated by given amo
unt 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 bo
arding on the toxic.
The xanthene
ulant of the
e-containing
than adults

beverages also create a medical problem. They are dietary of a stim

CNS. Often the physicians face the question whether to deny caffein
beverages to patients or not. In fact children are more susceptible
to excitation by xanthenes.

For this reason, tea and coffee should be excluded from their diet. Even cocoa i
s of
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
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 a
nd so in this project we will study and observe the quantity of caffeine varying
in different samples of tea leaves.
Determination of Caffeine in Tea Samples Ankit Bahuguna (XTT A)
Theory
The most important methylated alkaloid that occurs naturally is caffeine. Its mo
lecular formula is CsH10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene and co
mmon 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 wit
h water which dissolves many glycoside compounds in addition to caffeine. The cl
ear solution is then treated with lead acetate to precipitate the glycoside comp
ounds in the form of lead complex. The clear filtrate is then extracted with ext
racts caffeine because it is more soluble in it then water.
Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT A)
Uses of Caffeine :
l.In medicine, it is used to stimulate, central nervous system and to increase f
low of urine.
2. Because of its stimulating effects, caffeine has been used to relieve fatigu
e. But it is dangerous and one may collapse if not consumes it under certain lim
it.
3. Caffeine is also used in analgesic tablets, as it is believed to be a pain r
eliever. It is also beneficial in migraines.

Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT A)

Effects of Caffeine
l.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 an
d their long use leads to mental retardation.
Determination of Caffeine in Tea Samples Ankit Bahnsnna (XTT A)
Procedure
=^> First of all, 50 grams of tea leaves were taken as sample and 150 ml of wate
r 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, leadi
ng 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.
Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT A)
=^>

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
Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT A)
I.Red Label Tea (Brooke Bond)
Weight of china dish

46.60gms

Weight of china dish with precipitate 47.20gms.

Amount of caffeine
0.60gms
2.Yellow Label Tea (Lipton)
Weight of china dish
46.60gms
Weight of china dish with precipitate 47.15gms.
Amount of caffeine
0.55gms
Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT A)
3.Green Label Tea (Lipton)
Weight of china dish
46.60gms.
Weight of china dish with precipitate 47.05gms.
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.
Quantity of caffeine in green label tea is 45mg./sample of 50 gm.
Determination of Caffeine in Tea Samples Ankit Bahnsiina (XTT A)
0.6 0.5 0.4 0.3 0.2 0.1
0
Graphically plotting various tea samples in accordance with the amount of caffei
ne present in them we present a stunning find:
60 mg 55 mg 45 mg
RED LABEL
YELLOW LABEL
GREEN LABEL
Order of quantities of caffeine in different samples of tealeaves
Heel Label > Yellow Label > ten Label
Determination of Caffeine in Tea Samples Ankit Bahiisiina OCTT-A)

Comments (7)Trackbacks (0)Leave a commentTrackback

tanya
August 26th, 2010 at 13:29 | #1 Reply | Quote
thnx a lot..
tanya
August 26th, 2010 at 13:30 | #2 Reply | Quote
I really liked this project .
rohan
September 5th, 2010 at 17:34 | #3 Reply | Quote
the material was really helpful but im still doubtful if the school would provid
e us with chloroform.i had also did a projet on galvanic cell
..thanks
S.K. Sinha
October 2nd, 2010 at 11:57 | #4 Reply | Quote
Please send a chemistry project report on Study of different sample of tea leaf a
nd reasons for variation in their taste. on my e-mail address : sksbispbo@yahoo.i
n
S.K. Sinha
October 2nd, 2010 at 12:01 | #5 Reply | Quote
Please e.mail at the earliest but not later than 5th Oct 2010. With thanks

fathima
October 4th, 2010 at 09:53 | #6 Reply | Quote
.we wer sooo happy 2 find our project it helpd us a loot ..thank u sooo much!!!!
LOVELY
October 6th, 2010 at 12:23 | #7 Reply | Quote
it is a nice project . it literally saved my life !thanx a lot my friend.
Name (required)
E-Mail (will not be published) (required)
Website
Subscribe to comments feedSubmit Comment
Chemistry Project to Study the Quantity of Caesin in Milk Chemistry Project to S
tudy the Adulterants in Food
Kindly send and share your projects to admin@icbse.com
Project Work
Chemistry Project on Antacids
C++ Project on Banking
Chemistry Project to Compare Rate of Fermentation
CBSE Disaster Management Project Topics
Chemistry Project on Optical Fiber and its Applications
Archives
July 2010
March 2010
July 2009
May 2009
April 2009
March 2009
Tags
Banking C++ Project File C++ Project File Structure CBSE Disaster Management Pro
ject CBSE Maths Project CBSE Maths Project on Probability CBSE Maths Project Top
ics CD Cafe Disaster Management
Project
CBSE Maths Project Class IX
CBSE Science Projects Class IX
CBSE Social Science Projects
CCE Projects
Top Contributors
Abhisek De?
Abhyodaya siddhartha
Garima Bhardwaj
Saurabh?
Swathi
CBSE

:)