CHEMISTRY PROJECT

NAME: SURYA NITHISH.M

CLASS: XII
SUBJECT: CHEMISTRY
REGISTOR NO:
BATCH: 2024 - 2025
 BONAFIDE CERTIFICATE

This is to certify that SURYA NITHISH.M, a student of Grade XII has

successfully completed Chemistry project entitled ‘A COMPARATIVE
STUDY ON CAFFEINE CONTENT IN VARIOUS COFFEE SAMPLES’ under
the guidance of Mrs. S.N. CHELLAMMAL (PGT – CHEMISTRY) during the
academic year 2023-2024 in partial fulfillment of chemistry practical
examination conducted by SSCE, New Delhi.

REGISTOR NUMBER:
DATE OF SUBMISSION:

INTERNAL EXAMINER EXTERNAL EXAMINER

PRINCIPAL
 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to Mr. Dr.

R. KRISHNAMOORTHY, CHAIRMAN SIR, Sri Krish International
School for providing me with all the facility that was required to
complete my project.

I am thankful to Mrs. Dr. S. UDAYA CHITRA, PRINCIPAL, Sri Krish

International School for her valuable guidance and for her
constant encouragement.

It gives me great pleasure to extend my special thanks to my

chemistry teacher Mrs. S.N. CHELLAMMAL (PGT- CHEMISTRY)
for her guidance, support & encouragement throughout the
duration of the project. Without her motivation and help, the
successful completion of this project would not have been
possible.

I like to thank Mr. T. MANOHAR, Lab Incharge for helping me out

during the practical part of this project & all those who have
helped me to complete this project on time.
 CONTENTS
 INTRODUCTION

 AIM

 MATERIALS REQUIRED

 THEORY
a) Abstract
b) Effects of caffeine
c) Uses of caffeine

 PROCEDURE

 SAFETY AND PRECAUTIONS

 OBSERVATIONS

 CONCLUSIONS

 BIBLIOGRAPHY
 INTRODUCTION
Coffee is more than just a drink: It’s a culture, an economy, an art, a
science — and a passion.

Wherever we go, a Starbucks or CCD or some café or other seems to be

on every corner. The rich coffee smell that floats out of the shops invites
all to walk in and take a break inside the comfy little store. Why is coffee
so important to most people?
Coffee is the fuel for people
that are thirsty for an extra
shove of energy. Coffee is the
magic potion for all sleep-
deprived students. Coffee is
the peace that minds of
disturbed people are in need
of. To some, coffee is a drink
of refreshment that their taste buds enjoy. To others, they go as far as
saying that coffee is essential to life.

With over 400 billion cups of coffee thought to be consumed every year,
coffee is one of the world's most popular drinks.

A cup of coffee in the morning may provide more than just an energy
boost. Health benefits, say some researchers, may range from helping
prevent diabetes to lowering the risk of liver disease.
It acts as a stimulant for central nervous system and skeletal muscles.
That is why coffee removes fatigue, tiredness and headache. It also
increases the capacity of thinking. It is also used for lowering body
temperature.

Regular black coffee (without milk or cream) has a very low calorie count.
A typical cup of black coffee only contains around 2 calories. Coffee is
one of the number one source of antioxidants in the world. But scientists
and researchers emphasize moderation, stating that only one or two
cups a day appear to be beneficial.

The principal constituent of coffee, which is responsible for all these

properties, is the alkaloid-caffeine. The amount of caffeine in coffee
varies from sample to sample. Originally it was thought that caffeine is
responsible for the taste and flavor of coffee. But pure caffeine has been
found to be a tasteless while substance. Therefore, the taste and flavor
of coffee is due to some other substance present in it.

There is a little doubt that the popularity of the xanthene beverages

depends on their stimulant action, although most people are unaware 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 log, 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 xanthene.

But, drinking too much coffee

can result in some very
unpleasant adverse effects.
According to a study by
researchers at the University of
Oklahoma, "caffeine can cause
anxiety symptoms in normal
individuals, especially in
vulnerable patients, like those
with pre-existing anxiety
disorders."

In addition, "caffeine use is also associated with symptoms of depression

due to either a self-medication theory, or a theory that caffeine itself
causes changes in mood."
 AIM
TO PERFORM A COMPARATIVE STUDY ON CAFFEINE
CONTENT IN VARIOUS COFFEE SAMPLES

MATERIALS REQUIRED
 50 grams each of 5 different coffee samples
 Lead acetate
 Chloroform
 Beaker
 Test tubes
 Bunsen burner with tripod stand
 Separating Funnel
 Filter paper
 THEORY
ABSTRACT
Caffeine is a naturally occurring stimulant found in tea, coffee, cocoa and
cola as well as some other plant based foods such as Guarana. Its
molecular formula is C8H10N4O2. Its IUPAC name is 1, 3, 7-
trimethylxanthene and common name is 1-methylated thio - bromine.

It can also be produced synthetically and used as an additive in 'energy

type drinks'. Foods containing caffeine have been used for medicinal
purposes for thousands of years. Indigenous tribes in Africa and South
America it in the form of coffee and cocoa. Caffeine is one of the most
commonly consumed stimulants in the world. Absorbed easily and
rapidly by both the stomach and small intestine, it then circulates
throughout the whole body, including the brain. Like everything, caffeine
should be consumed in moderate amounts.
FOOD CAFFEINE PER SERVING SIZE
SERVE
Coffee, espresso 78mg 40ml cup
Coffee, instant 60 – 80mg 250ml cup
Tea 10 – 50mg 250ml cup
Cola soft drink 50mg 375ml can
Energy drink 80mg 250ml can
Milk chocolate 4.6mg 20g in 200ml
drink milk
Chocolate milk 4mg 20g piece
Chocolate dark 11mg 20g piece
Purely it is white, crystalline solid in the form of needles. Its melting point
is 1230c. It is the main active principle component of Coffee. It is present
in coffee about 40% and can be extracted by first boiling the coffee 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.
 EFFECTS OF CAFFEINE?
 It is psycho - stimulant.

 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.

 Migraine headache: Taking caffeine by mouth together with

painkillers such aspirin and acetaminophen is effective for treating
migraines. Caffeine is an FDA-approved product for use with
painkillers for treating migraine headaches.

 Headache following surgery: Using caffeine by mouth or

intravenously (by IV) is effective for preventing headaches
following surgery. Caffeine is an FDA-approved product for this use
in people who regularly consume products that contain caffeine.

 It improves physical and mental ability.

 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.

 Caffeine citrate (Cafcit) is available by prescription only. It is used

for short-term treatment of neonatal apnea (breathing problems).

 Caffeine is a proven ergogenic aid in humans. Caffeine increases

basal metabolic rate in adults. Caffeine improves athletic
performance in aerobic (especially endurance sports) and
anaerobic conditions. Moderate doses of caffeine (around 5
mg/kg) can improve sprint performance, cycling and running time
trial performance, endurance (i.e., it delays the onset of muscle
fatigue and central fatigue), and cycling power output.
 PROCEDURE

 Add 5 grams of coffee powder taken as sample to 15 ml of water in

a beaker.
 Heat the beaker until the water is boiling. Place the beaker on the
tripod stand over the burner.

 Filter the solution and add lead acetate [Pb(C2H3O2)2] to the

filtrate. This would lead to the formation of a curdy brown
precipitate.
 Keep on adding lead acetate till no more precipitate is formed.
 Filter the solution again.
 The filtrate obtained is heated until it measures up to 5 ml.
 The solution is then left to be cooled.
 Add 2ml of chloroform to the solution.
 Two layers appear in the separating funnel.
 The residue left behind is caffeine.
 Weigh the residue left behind.
 Repeat the procedure for different samples of coffee powder and
measure the quantity of caffeine observed in them.
 Record the observations.
 Calculate percentage caffeine for each of the coffee samples and
compare them.
 SAFETY AND PRECAUTIONS

 Make sure all apparatus is clean before and after the experiment.

 Handle the apparatus with caution.

 Be careful while measuring the quantities of required chemicals and

substances.

 Be careful while using chemicals like chloroform to avoid any spills.

 While heating, do not place the beakers directly over the flame. Use a
wire mesh over the tripod stand for this purpose.

 Do not heat the solution for too long. Heating for a longer duration
will cause all the water from the solution to evaporate, only leaving
behind the coffee powder.

 Only enter the lab after wearing a lab coat before performing the
experiment.

 Be careful and accurate as possible while recording the observations.

 OBSERVATIONS
 Weigh of china dish/petri dish: 47.89gm

 Amount of residue (caffeine) in different coffee samples

OBSERVATION TABLE:
[Link]. NAME OF WEIGHT OF AMOUNT OF PERCENTAGE
COFFEE BRAND COFFEE PRECIPITATE(WEIGHT OF CAFFEINE
(SAMPLES) SAMPLE OF CAFFEINCE)
TAKEN

1. Coloumbian 5g 0.007g 0.14%

brew – instant
coffee

2. Lavazza - filter 5g 0.005g 0.10%

coffee

3. Nescafe - 5g 0.007g 0.14%

classic
4. My sip – coffee 5g 0.006g 0.12%
with mint

5. Coorg farm 5g 0.004g 0.08%

fresh coffee
powder
 Average percentage of caffeine content in coffee =
(0.14+0.10+0.14+0.12+0.08)/5 = 0.11%.
 Sample A and sample C had the highest caffeine content with 0.14%.
 Sample E had the lowest coffee content with 0.08%.
 CONCLUSION

 Quantity of caffeine in Columbian Brew- Instant Coffee is 7mg=

0.14%

 Quantity of caffeine in Lavazza- Filter Coffee is 5mg= 0.10%

 Quantity of caffeine in Nescafé Classic is 7mg= 0.14%

 Quantity of caffeine in My Sip- Coffee with Mint is 6mg= 0.12%

 Quantity of caffeine in Coorg Farm Fresh Coffee Powder is 4mg=

0.08%

 The coffee sample (product) with most caffeine content is Sample

A and C, i.e., Columbian Brew Instant Coffee and Nescafé Classic.

 The coffee sample (product) with least caffeine content is Coorg

Farm Fresh Coffee.

 From above observations, we can conclude that the average

caffeine content in the coffee we drink is 0.11%
 BIBLIOGRAPHY
 [Link]

 [Link]
todetermine-the-caffeine-in-tea-samples-l8e

 [Link]
ce-of-coffee/

 [Link]
/[Link]

 [Link]
you