CHEMISTRY PROJECT FILE
Determination of Caffeine in Tea
Tea is one of the most widely consumed beverages in the world and is prepared from the
dried leaves of the plant Camellia sinensis. It contains several chemical substances such
as tannins, pigments, essential oils and an important alkaloid called caffeine. Caffeine is a
naturally occurring stimulant that affects the central nervous system and is responsible for
the refreshing and stimulating effect of tea. The amount of caffeine present in tea varies
depending on the type of tea, method of processing and brewing conditions. The
determination of caffeine in tea is an important analytical experiment in chemistry as it
helps in understanding extraction techniques, separation of organic compounds and basic
principles of organic analysis. Caffeine is an organic compound belonging to the class of
alkaloids. Its chemical name is 1,3,7-trimethylxanthine and its molecular formula is
C8H10N4O2. It is a white crystalline solid and is soluble in hot water and organic solvents.
Chemically, caffeine is a weak base and forms crystals on cooling from hot solutions. The
principle of this experiment is based on solvent extraction. Caffeine is more soluble in
organic solvents than in water. Tannins and pigments present in tea are removed by adding
sodium carbonate solution. The caffeine is then extracted using an organic solvent,
separated and purified by evaporation.
About 10 grams of tea leaves are taken in a beaker and boiled with 100 ml of distilled water
for about 10 to 15 minutes. The solution is filtered to remove solid tea leaves. To the filtrate,
sodium carbonate solution is added in order to remove tannins and acidic impurities. The
solution is then transferred into a separating funnel. An organic solvent such as chloroform
or dichloromethane is added to it. The funnel is shaken gently and allowed to stand until
two separate layers are formed. The organic layer containing caffeine is separated
carefully. The organic extract is then evaporated using a water bath. On cooling, white
crystalline caffeine is obtained.
Observations
[Link] Observation
1 Tea solution is dark brown in colour
2 After adding sodium carbonate, solution becomes lighter
3 Two distinct layers are formed in separating funnel
4 Organic layer is collected separately
5 On evaporation, white crystalline solid is obtained
From this experiment, caffeine was successfully extracted from tea leaves using solvent
extraction technique. The obtained caffeine appeared as a white crystalline solid,
confirming its purity. The experiment demonstrates the principle of separation of organic
compounds based on their solubility in different solvents. It also highlights the importance
of caffeine as a biologically active compound present in common beverages like tea. Thus,
the determination of caffeine in tea is an important practical experiment in organic and
analytical chemistry.