EXPERIMENT -1

Objective:
Compare the tannic acid content in the various samples of tea.

Materials required:
Bunsen burner, tropid stand, wire gauge, beaker, funnel, filter paper,
chemical balance.

Theory :
The tannic acid present on the tea leaves is precipited as calcium
tannate by treatment of aqueous precipitated as calcium tannate by
treatment of aqueous solution of tea with calcium carbonate . calcium
tannate is the hydrolysed with conc. H2SO4 and recrystallized from
water.

Apparatus required:
5gm of 3 different tea leaves.

Chemicals Used:
Calcium Carbonate (CaSO4).
Procedure:
1. Weigh exactly 5gm of 1st sample of tea leaves.
2. Take 100ml of distilled water in a beaker.
3. Put tea leaves in above beaker and boil it for 10 minutes
4. Filter above boiled solution using funnel and filter paper in
another beaker.
5. In filtrate add 2gms of CaCO3 and boil it.
6. Filter above boiled solution using funnel and filter pa[er in
another beaker. There will be a ppt. of Calcium tannate on the
filter paper.
7. Keep filter paper aside and let it dry.
8. Weigh the ppt. of tannic acid.
9. Repeat the above 1-8 steps for the other two sample

Observation:-
s.no. Taken(xgm) Obtained(ygm)

Red label 5gm 1.8gm

Honey gold 5gm 2.1gm

Taaza 5gm 1.9 gm

 Conclusion:
Tea can be described as an agriculture plant that is industrially
important because of production of itsLeaves. When immersed in hot
water. Tea is an aromatic beverage that can be prepared in several
different wayseach method of preparation has different effect of
acidity of beverage.

Result:
The tea sample containing higher percentage of tannic acid gives
better flavor.
 EXPERIMENT-2
Objective:-
To calculate the acidity of different samples of tea leaves and to
estimate the amount of glycoxidealated compounds; eg. Caffine and
throphyllinepresen in each samples and to find relationship between
them.

Materials required:-
Beaker (250ml), pipette 5ml, burette stand and burette, Conical
flask, burner, measuring flask, separating funnel, filter paper, weight
box, analytical balance, tea leaves different kind

Chemicals required:-
Lead acetate, chloroform, N/50 NaOH solution

Procedure
A) Estimation of acid content present in tea leaves
10 gm of each tea leave are mixed in beaker. Each containing of
200 ml of water. The content of beaker are then heated
constantly for about 30 minutes and the extract is filtered out.

5ml of extract is taken in conical flask and added to 20 ml of

distilled water. It is now shaken to prepare a homogeneous
mixture and titrated against N/50 NaOH solution. The same
procedure is carried out for other tea samples.
B) Mode of taking observations
A white plate is put below the conical flask, while titrating tea
extract against N/50 NaOH solution. The moment of colour of
solution in conical flask becomes dark, titrated is stopped
conical flask becomes dark, titrated is stopped and thus volume
of NaOH is calculated .

C) To extract the amount of glycoxidecompound present in tea

leaves

The well boiled and measured tea extract is treated with lead
acetate which precipitates the glocoxide compound present in
tea leaves in form of lead complex and is fiecered . the filtrage
is treated with small amount of chloroform layer containing
glycoxide compound is separated by separating funnel. From
the chloroform extract, chloroform is distilled out leaving
residue in the flask. The residue is dissolved in hot water and
glycoxide compound is obtained . it is assumed that the
amount of glyoxide compound present is proportional to
amount of caffeine present.
 Observation:-
s.no. Tea Initial Final Vol. of
volume volume(ml) NaOH
(ml)

1 Brooke 0 4.1 4.1ml

bond
2 The taj 10 13.6 3.6 ml
3 Lipton 20 23.3 3.3 ml
4 Open tea 0 3.1 3.1ml

Calculations :-
Gram molecular weight of solute NaOH is 40 Molarity is 0.02 M

Now,

Molarity = gram of solute per litre

40
0.02*40=grams of solute (NaOH) per litre.
0.8gm = grams of solute (NaOH ) per litre.
0.2gm = grams of NaOH per 250ml.
Result :-
1. When a graph between acidity strength in tea and weight of
glycosoidal compound is plotted, we obtain a straight line which
shows the amount of caffeine present in tea leaves is inversely
proportional to the strength of acids in the tea extract.
2. Different taste of tea is due to variation of amount of caffeine
present.
3. The best type of tea is lipton green lebel.
 Bibliography
1. www. Icbse.in/chemistry/projects
2. www.chemistry class12.com
3. world book
4. encyclopedia of science and nature.
5. www. Chemistry_ experiment.in
6. www.hackersPride.com
7. www.google.com