This document presents a chemistry investigatory project on determining the caffeine content in tea samples. The student analyzes 3 tea samples - Red Label tea, Yellow Label tea, and Green Label tea. Through experimentation, the student determines that Red Label tea contains 60mg of caffeine per 50g sample, Yellow Label tea contains 55mg, and Green Label tea contains 45mg. A graph is presented showing the order and amounts of caffeine in the different tea samples. The project involved guidance from the student's chemistry teacher and rigorous experimentation to extract and weigh the caffeine from each tea leaves sample.
This document presents a chemistry investigatory project on determining the caffeine content in tea samples. The student analyzes 3 tea samples - Red Label tea, Yellow Label tea, and Green Label tea. Through experimentation, the student determines that Red Label tea contains 60mg of caffeine per 50g sample, Yellow Label tea contains 55mg, and Green Label tea contains 45mg. A graph is presented showing the order and amounts of caffeine in the different tea samples. The project involved guidance from the student's chemistry teacher and rigorous experimentation to extract and weigh the caffeine from each tea leaves sample.
This document presents a chemistry investigatory project on determining the caffeine content in tea samples. The student analyzes 3 tea samples - Red Label tea, Yellow Label tea, and Green Label tea. Through experimentation, the student determines that Red Label tea contains 60mg of caffeine per 50g sample, Yellow Label tea contains 55mg, and Green Label tea contains 45mg. A graph is presented showing the order and amounts of caffeine in the different tea samples. The project involved guidance from the student's chemistry teacher and rigorous experimentation to extract and weigh the caffeine from each tea leaves sample.
This document presents a chemistry investigatory project on determining the caffeine content in tea samples. The student analyzes 3 tea samples - Red Label tea, Yellow Label tea, and Green Label tea. Through experimentation, the student determines that Red Label tea contains 60mg of caffeine per 50g sample, Yellow Label tea contains 55mg, and Green Label tea contains 45mg. A graph is presented showing the order and amounts of caffeine in the different tea samples. The project involved guidance from the student's chemistry teacher and rigorous experimentation to extract and weigh the caffeine from each tea leaves sample.
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JAWAHAR NAVODAYA
VIDYALAYA CHEMISTRY INVESTIGATORY PROJECT
NAME- Class- XII A Roll no. ACKNOWLEDGEMENT I feel proud to present my Investigatory project in Chemistry on the topic “Determination of Caffeine in Tea Samples” which know how much caffeine we are taking in with each cup of tea.
This project wouldn’t have been feasible without the
proper and rigorous guidance of my Chemistry teacher ……………………… who guided me throughout this project in every possible way.
An investigatory project involves various difficult lab
experiments which have to be carried out by the student to obtain the observations and conclude the report on a meaningful note. These experiments are very critical and in the case of failure, may result in disastrous consequences. Thereby, I would like to thank for guiding me on a step by step basis and ensuring that I completed all my experiments with ease.
Rigorous hard work has been put in this project to
ensure that it proves to be the best. I hope that this project will prove to be a breeding ground for the next generation of students and will guide them in every possible way. This is to certify that this investigatory project on the topic ‘Determination of Caffeine in Tea Samples’ has been satisfactorily completed BY ………………………………… of class XII A of JAWAHAR NAVODAYA VIDYALAYA.
EXTERNAL EXAMINER
CHEMISTRY TEACHER PRINCIPAL
4
CONTENTS 1. Introduction 2. Theory 3. Uses of Caffeine 4. Effects of Caffeine 5. Procedure 6. Observations 7. Result 5
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 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 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 . Therefore, the taste and flavour of tea is due to some other substance present init. There is a little doubt that the popularity of the xanthenes beverages depends on their stimulant action, although most people are unaware 6
of any stimulation. The degree to which
an individual is stimulated by given amount 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 boarding on the toxic.
The xanthene beverages also create
a medical problem. They are dietary of a stimulant of the CNS. Often the physicians face the question whether to deny caffeine- containing beverages to patients or not. In fact children are more susceptible than adults to excitation by xanthenes. For this reason, tea and coffee should be excluded from their diet. Even cocoa is of 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 and so in this project we will study and observe the quantity of caffeine varying in different samples of tea leaves. 8
Theory
The most important methylated alkaloid
that occurs naturally is caffeine. Its molecular formula is C8H10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene and common name is 1-methylated thiobromine . 9
Purely it is white, crystalline solid in the
form of needles. Its melting point is 123 0c. It is themain 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 with water which dissolves many glycoside compounds in addition to caffeine. The clear solution is then treated with lead acetate to precipitate the glycoside compounds in the form of lead complex. The clear filtrate is then extracted with extracts caffeine because it is more soluble in it then water. 10
Uses of Caffeine : 1.In medicine, it is used to stimulate, central nervous system and to increase flow of urine. 2. Because of its stimulating effects, caffeine has been used to relieve fatigue. But it is dangerous and one may collapse if not consumes it under certain limit. 3. Caffeine is also used in analgesic tablets, as it is believed to be a pain reliever. It is also beneficial in migraines. 11
Effects of Caffeine 1.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 and their long use leads to mental retardation. 12
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 andlead acetate was added to the filtrater, 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. 1
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 tea leaves and quantity of caffeine was observed in them 1
1. Red Label Tea (Brooke Bond)
Weight of china dish 46.60gms
Weight of china dish 47.20gms. with precipitate Amount of caffeine 0.60gms
2. Yellow Label Tea (Lipton)
Weight of china dish 46.60gms
Weight of china dish 47.15gms. with precipitate Amount of caffeine 0.55gms 1
3. Green Label Tea (Lipton)
Weight of china dish 46.60gms.
Weight of china dish 47.05gms.
with precipitate 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.
3. Quantity of caffeine in green label
tea is 45mg./sample of 50 gm. 1
16
Graphically plotting various tea samples in
accordance with the amount of caffeine present in them we present a stunning find:
0.6
0.5
0.4
0.3
0.2
0.1
60 mg 55 mg 45 mg
RED LABEL YELLOW LABEL GREEN LABEL
Order of quantities of caffeine in
different samples of tea leaves
16 1
BIBLIOGRAPHY:
NCERT Class XII Text Book for Chemistry
Chemistry Laboratory Manual Class XII www.wikipedia.com www.yoyube.com/ALLINVESTIGATORYPROJECTS
