STUDY OF QUANTITY OF CAFFEINE PRESENT IN

DIFFERENT SAMPLES OF TEA 20

Project Report
in
CHEMISTRY
2023-2024
Submitted in partial fulfillment
of the requirement of class XII (CBSE)
18

NAVEEN KUMAR M
[Reg No: ]
Under the guidance of
Mrs. Tharani

Kanna International School (CBSE)

Malayadikurichi
1
 CERTIFICATE 24
This is to certify that the project entitled “STUDY OF
QUANTITY OF CAFFEINE PRESENT IN DIFFERENT
SAMPLES OF TEA” is done by NAVEEN KUMAR M of class XII
16
of Kanna International School (CBSE) Malayadikurichi, has completed
his project as a part of CHEMISTRY under my supervision. He has
taken proper care and shown at most sincerity in the completion of this
project.

I certify that this project is up to my expectation as per the

guidelines issued by CBSE.

Principal 18

Submitted for the viva-voce conducted on , at Kanna 16

International School (CBSE) Malayadikurichi.

Internal Examiner External Examiner 16

2
 DECLARATION 24

I hereby declare that the Investigatory project entitled “STUDY OF

QUANTITY OF CAFFEINE PRESENT IN DIFFERENT 16

SAMPLES OF TEA” has been carried out by my own effort and facts

arrived at my observation under the guidance and motivation of my

subject teacher “Mrs. Tharani”.

Date:

Place:

3
 ACKNOWLEDGEMENT 24

I would like to thank God for being able to complete this project with

success.

I would like to express my special thanks of gratitude to my teacher

Mrs. Tharani as well as principal Mrs. Prema Saravanan who gave me 16

the golden opportunity to do this wonderful project on the topic

“STUDY OF QUANTITY OF CAFFEINE PRESENT IN

DIFFERENT SAMPLES OF TEA”, which helped me learn a lot of

things.

I also came to know about so many new things. I am really thankful to

them. Secondly, I would also like to thank my parents and friends who

helped me in finalizing this project within the limited time frame.

NAVEEN KUMAR M

4
 24
INDEX

PAGE
CONTENT 20
NO. 20

Introduction 18 6

Caffeine 9

Applications 13

Aim 15

Requirement 17

Theory 19

Procedure 21

Observation 24

Conclusion 26

Precautions 28

References 30

5
INTRODUCTION 48

6
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 18
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.

7
Originally it was thought that caffeine is responsible for the
taste and flavour of [Link] 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 in it.
18

India is the second-largest producer of tea globally.

India's total tea production for the financial year 2020-21

was 1,283 million kg

8
CAFFEINE
48-72 according to heading

9
 Many of us can’t imagine starting the day without a cup of
Tea/Coffee. One reason may be that it supplies us with a jolt of
caffeine, a mild stimulant to the central nervous system that 18
quickly boosts our alertness and energy levels. Of course,
Tea/Coffee is not the only caffeine-containing beverage.

The chemical name for the bitter white powder known as

caffeine is 1,3,7 trimethylxanthine.
Caffeine is absorbed within about 45 minutes after consuming,
and peaks in the blood anywhere from 15 minutes to 2 hours.

Caffeine in beverages such as coffee, tea, and soda is

quickly absorbed in the gut and dissolves in both the body’s
water and fat molecules.

It is able to cross into the brain. Food or food components,

such as fibers, in the gut can delay how quickly caffeine in the
blood peaks.

Therefore, drinking your morning coffee on an empty

stomach might give you a quicker energy boost than if you
drank it while eating breakfast.

10
 Caffeine is broken down mainly in the liver. It can remain
in the blood anywhere from 1.5 to 9.5 hours, depending on
various factors. Smoking speeds up the breakdown of caffeine,
whereas pregnancy and oral contraceptives can slow the
breakdown. During the third trimester of pregnancy, caffeine
can remain in the body for up to 15 hours.
18

People often develop a “caffeine tolerance” when taken

regularly, which can reduce its stimulant effects unless a higher
amount is consumed. When suddenly stopping all caffeine,
withdrawal symptoms often follow such as irritability,
headache, agitation, depressed mood, and fatigue. The
symptoms are strongest within a few days after stopping
caffeine, but tend to subside after about one week. Tapering the
amount gradually may help to reduce side effects.

11
Structure of Caffeine
The chemical formula of caffeine is C8H10N4O2, i.e., it is
composed of eight carbon atoms, ten hydrogen atoms, four
nitrogen atoms, and two oxygen atoms. The structure of
caffeine is similar to that of the purine ring. Caffeine is a
trimethylxanthine that is composed of two fused
pyrimidinedione and imidazole rings and has three methyl
groups located at positions 1, 3, and 7. Pyrimidinedione rings 18
and imidazole rings are heterocyclic rings, where a
pyrimidinedione ring is a 6-member ring with two nitrogen
atoms, and an imidazole ring is a 5-member ring with two
nitrogen atoms.

12
APPLICATIONS

13
 Caffeine is a natural chemical with stimulant effects. It is
found in coffee, tea, cola, cocoa, guarana, yerba mate, and over
60 other products.

Caffeine works by stimulating the central nervous system,

heart, muscles, and the centers that control blood pressure.
Caffeine can raise blood pressure, but might not have this effect
in people who use it all the time.

People most commonly use caffeine for mental alertness,

headache, migraine, athletic performance, memory, and
obesity. It is also used for asthma, gallbladder disease, ADHD,
low blood pressure, depression, and many other conditions, but
there is no good scientific evidence to support most of these
other uses. 18

14
AIM

15
To study of quantity of caffeine present in different samples of
tea.

18

16
REQUIREMENTS

17
• Beaker (250ml)
• Filtration Flasks
• Measuring Cylinders
• Glass Rod
• Spatula
• China Dish
• Dropper
• Weight Box
• Different samples of Tea Dust/Leaves
• Chloroform
• Lead Acetate

18

18
THEORY

19
 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 theobromine.

Purely it is white, crystalline solid in the form of needles.

Its melting point is 123ºc. It is the main 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
18
complex. The clear filtrate is then extracted with extracts
caffeine because it is more soluble in it then water.

20
PROCEDURE

21
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.

22
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.

11. The solution then exposed to atmosphere in order to

allow chloroform to get evaporated.

12. The residue left behind was caffeine.

13. Then we weighed it and recorded the observations.

14. Repeat the whole experiment with Different

Tea/coffee sample.

23
OBSERVATION

24
1-RED LABEL TEA (BROOKE BOND)

Weight of china dish = 46.60 gms

Weight of china dish with precipitate = 47.20 gms

Amount of caffeine = 0.60 gms

[Link] LABEL TEA (LIPTON)

Weight of china dish= 46.60 gms

Weight of china dish with precipitate= 47.15 gms

Amount of caffeine= 0.55 gms

[Link] LABEL TEA (LIPTON)

Weight of china dish= 46.60 gms

Weight of china dish with precipitate=47.05 gms

Amount of caffeine= 0.45 gms

25
CONCLUSION

26
Different samples of Tea contain different percentage of caffeine.

Highest percentage of caffein is present in Red Label Tea.

Lowest percentage of caffein is present in Green Label Tea.

27
PRECAUTION

28
1. Handle apparatus and chemicals carefully.

2. Add Lead Acetate, Chloroform solution very slowly.

3. Stir solution while adding chemicals.

4. Do not disturb milk after adding Lead acetate solution and

wait for some time.

5. Take the amount readings carefully with digital

weighing machine only.

29
REFERENCES

30
• [Link]
• [Link]
• [Link]
• [Link]
• [Link]
• NCERT LAB MANUAL
• NCERT TEXTBOOK

31