Chemistry Investigatory Project Class 12 by Arya Hirlekar

KENDRIYA VIDYALAYA
MANKHURD
CHEMISTRY
INVESTIGATORY PROJECT
Topic: Determination of Caffeine

In Tea Samples.
BY: ARYA HIRLEKAR

XII-A
CERTIFICATE
This is to certify that ARYA HIRLEKAR of
class XII-A has successfully completed
the project titled “Determination of
caffeine in tea samples” under the
guidance of Mr. RAMENDRA ACHARYA
during the year 2019 -2020 in partial
fulfilment of Chemistry practical
examination conducted by CBSE.
Sign of Internal Examiner
Sign of External Examiner Sign of

Principal
ACKNOWLEDGEMENTS
“Your first step towards perfection
is acknowledging your
imperfections.”
I feel Very Thankful to

acknowledge the people who
have supported and helped me
the accomplishment of this
project successfully.
I would like to express my deep
gratitude and sincere thanks to
my teacher, MR.
R.ACHARYA as well as our
principal, MRS. INDIRA DEVI JAIN
for providing me the opportunity
and all the facilities for the
completion of my project.
INDEX
CONTENTS
1. Certificate of Excellence
2. Acknowledgement
3. Aim of the project
4. Introduction
5. Theory
6. Apparatus required
7. Procedure
8. Observations
9. Conclusions
10.Bibliography
AIM
“To determine
the amount of
caffeine in
different tea
samples”
INTRODUCTION
Caffeine is a very common substance and is found in coffee,
tea, soft drinks, chocolate and “stayawake” 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.
THEORY
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
SIMPLE STRUCTURE of CAFFEINE

Positive effects
 Acetylcholine is associated with attention,
Concentration, learning, and memory but
there is no conclusive evidence yet that
caffeine has any effect on memory and
cognitive function.
 Low doses of Caffeine has been show increased
alertness and decreased fatigue.
 Caffeine has been shown to increase the metabolic
rate.
Negative effects
 Caffeine can increase blood pressure in
Non-habitual customers.
 High blood pressure is associated with an
increase in strokes, and cerebral vascular
disease, which in turn increase the risk
of multi-infarct dementia.
 Caffeine may reduce control of fine motor
movements (e.g. producing shaky hands)
 Caffeine can increase cortisol secretion,
some tolerance is developed.
 Caffeine can contribute to
increased insomnia and sleep latency.
 Caffeine withdrawal can produce
headache, fatigue and decreased alertness.
 High doses of caffeine (300 mg or higher)
can cause anxiety.
 High caffeine consumption accelerates boneloss at
the spine in elderly postmenopausal women. non-
habitual consumers.
APPARATUS REQUIRED
Green label tea, yellow label
tea, red label tea, lead
acetate, chloroform,
beakers, glass rod, filter
paper, funnel, water.
PROCEDURE
1. First of all, 50 grams of tea leaves
were taken as sample and 150 ml of
water was added to it in a beaker.
2. Then the beaker was heated up to
extreme boiling.
3. The solution was filtered and lead
acetate was added to the filtrater,
leading to the formation of a curdy brown
coloured precipitate.
4. We kept on adding lead acetate till no
more precipitate has been formed.
5. Again solution was filtered.
6. Now the filtrate so obtained was
heated until it had become 50 ml.
7. Then the solution left was allowed to cool.
8. After that, 20 ml. of chloroform was
added to it.
9. Soon after, two layers appeared in the
separating funnel.
10. We separated the lower layer. The solution
then exposed to atmosphere in order to allow
chloroform to get evaporated.
11. The residue left behind was caffeine.
12. Then we weighed it and recorded the
observations.
13. Similar procedure was performed with
different samples of tealeaves and quantity of
caffeine was observed in them.
OBSERVATIONS
1. 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
3. Green Label Tea (Lipton)
Weight of china dish - 46.60gms.
Weight of china dish with precipitate -47.05gms.
Amount of caffeine - 0.45gms.
CONCLUSION
600mg 550mg 450mg
Red label tea Yellow label tea Green label tea
Order of quantities of caffeine in different

samples of tea leaves:
Red label tea> Yellow label tea> Green label tea
BIBLIOGRAPHY
Internet sources:
www.google.com
www.slideshare.net
www.icbse.com

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KENDRIYA VIDYALAYA

Topic: Determination of Caffeine

BY: ARYA HIRLEKAR

Sign of Internal Examiner

Sign of External Examiner Sign of

I feel Very Thankful to

SIMPLE STRUCTURE of CAFFEINE

Order of quantities of caffeine in different

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