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Caffeine Content in Coffee Samples Analysis

This chemistry project investigates the caffeine content in various coffee samples, aiming to perform a comparative study. The procedure involves extracting caffeine from coffee using specific chemicals and measuring the residue. Results indicate that samples A and C have the highest caffeine content at 0.14%, while sample E has the lowest at 0.08%, with an average caffeine content of 0.11% across all samples.

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25 views11 pages

Caffeine Content in Coffee Samples Analysis

This chemistry project investigates the caffeine content in various coffee samples, aiming to perform a comparative study. The procedure involves extracting caffeine from coffee using specific chemicals and measuring the residue. Results indicate that samples A and C have the highest caffeine content at 0.14%, while sample E has the lowest at 0.08%, with an average caffeine content of 0.11% across all samples.

Uploaded by

msamyak100
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

CHEMISTRY PROJECT

DETERMINATION OF CAFFEINE IN VARIOUS COFFEE


SAMPLES

Submitted By:
Name: ___________________
Class: XII
School: ___________________
INDEX
1. Introduction
2. Aim
3. Materials Required
4. Theory
5. Procedure
6. Safety & Precautions
7. Observations
8. Conclusion
9. Bibliography
INTRODUCTION
Coffee is one of the world’s most consumed beverages. Its primary stimulant,
caffeine, affects the central nervous system and increases alertness. Caffeine
quantity varies between coffee samples. This project studies the caffeine content in
different coffee brands.
AIM
To perform a comparative study on caffeine content in various coffee samples.
MATERIALS REQUIRED
• 50 g each of 5 different coffee samples
• Lead acetate
• Chloroform
• Filter paper
• Beaker, test tubes
• Bunsen burner with tripod stand
• Separating funnel
THEORY
Caffeine (C8H10N4O2), also known as 1,3,7-trimethylxanthine, is a natural
stimulant found in coffee, tea and cocoa. It stimulates the central nervous system,
reduces fatigue, and increases alertness.
PROCEDURE
1. Add 5 g coffee powder to 15 mL water and heat to boil.
2. Filter and add lead acetate until no more precipitate forms.
3. Filter again and reduce filtrate to 5 mL by heating.
4. Cool and add 2 mL chloroform.
5. Two layers form; residue left is caffeine.
6. Weigh residue and compare samples.
SAFETY & PRECAUTIONS
• Use clean apparatus.
• Handle chloroform and chemicals carefully.
• Avoid direct heating of beaker.
• Use lab coat and follow lab safety rules.
• Record readings accurately.
OBSERVATIONS
Sample A – 7 mg (0.14%)
Sample B – 5 mg (0.10%)
Sample C – 7 mg (0.14%)
Sample D – 6 mg (0.12%)
Sample E – 4 mg (0.08%)

Average caffeine content = 0.11%


CONCLUSION
Samples A and C showed the highest caffeine content (0.14%).
Sample E showed the lowest caffeine content (0.08%).
Average caffeine content across the samples was 0.11%.
BIBLIOGRAPHY
• NCERT Chemistry Class XII
• Internet Reference Sources

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