CERTIFICATE
This is to certify that the original and genuine
research work is carried out to investigate about
the subject matter and the related data collection
and has been completed solely and satisfactorily by
this student regarding the Project titled,
“Determination of Caffeine in Tea
Samples”
Signature of
External Examiner Chemistry Teacher
ACKNOWLEDGEMENT
It gives me great pleasure to express my gratitude
towards our chemistry teacher for her guidance,
support and encouragement throughout the
duration of the project. Without her motivation
and help the successful completion of this project
would not have been possible.
CONTENTS
Introduction
Theory a) Caffeine
b) Uses of caffeine
c) Effects of Caffeine
Material Required
Procedure
Observations
Result
Bibliography
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 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. Pure caffeine has
been found to be a tasteless substance.
The xanthene beverages found in tea also
create a medical problem. 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
xanthene.
For this reason, tea and coffee should be
excluded from their diet. 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
Theory
Caffeine
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- ethylated 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.
Uses of Caffeine
In medicine, it is used to stimulate, central
nervous system and to increase flow of
urine.
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.
Caffeine is also used in analgesic tablets, as
it is believed to be a pain reliever. It is also
beneficial in migraines.
Effects of Caffeine
It is psycho - stimulant.
It improves physical and mental ability.
Its effect in learning is doubtful but
intellectual performance may improve
where it has been used to reduce fatigue or
boredom.
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.
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 and lead
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.
⇒Now separate 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.
OBSERVATION
1. Red Label Tea (Brooke Bond)
Weight of china dish 46.60g s
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.
Amount of caffeine 0.55gms
3. Green Label Tea (Lipton)
Weight of china dish 46.60gms.
Weight of china dish 47.05gms.
with precipitate
Amount of caffeine 0.45g s.
RESULTS:-
Quantity of caffeine
Red label tea - 60mg. /sample of 50 gm.
Yellow label tea - 55mg./sample of 50 gm.
Green label tea - 45mg./sample of 50 gm.
Percentage of caffeine
Red label tea – 0.12%
Yellow label tea – 0.11%
Green label tea – 0.9%
Bibliography
Wikipedia -the free encyclopedia
[Link]
[Link]
healthy-eating/in-depth/caffeine/art-20049372?pg=2
[Link]
OBSERVATION
4. Red Label Tea (Brooke Bond)
Weight of china dish 46.60g s
Weight of china dish 47.20gms.
with precipitate
Amount of caffeine 0.60gms
5. Yellow Label Tea (Lipton)
Weight of china dish 46.60gms
Weight of china dish 47.15gms.
Amount of caffeine 0.55gms
6. Green Label Tea (Lipton)
Weight of china dish 46.60gms.
Weight of china dish 47.05gms.
with precipitate
Amount of caffeine 0.45g s.
RESULTS:-
Quantity of caffeine
Red label tea - 60mg. /sample of 50 gm.
Yellow label tea - 55mg./sample of 50 gm.
Green label tea - 45mg./sample of 50 gm.
Percentage of caffeine
Red label tea – 0.12%
Yellow label tea – 0.11%
Green label tea – 0.9%
Bibliography
Wikipedia -the free encyclopedia
[Link]
[Link]
healthy-eating/in-depth/caffeine/art-20049372?pg=2
[Link]