CONTENTS
Introduction
Aim
Materials Required
Theory
a) Abstract
b) Effects of Caffeine
c) Uses of Caffeine
Procedure
Safety and Precautions
Observations
Conclusion
Bibliography
INTRODUCTION
Coffee is more than just a drink: it is a culture, an economy, an art, a science, and a passion. With over
400 billion cups consumed annually, coffee is one of the world’s most popular beverages.
It acts as a stimulant for the central nervous system and muscles, reducing fatigue and improving
alertness. Its primary active component, caffeine, varies in quantity across coffee samples.
AIM
To perform a comparative study on caffeine content in various coffee samples.
MATERIALS REQUIRED
• 50 grams each of 5 coffee samples
• Lead acetate
• Chloroform
• Beaker, test tubes
• Bunsen burner with tripod stand
• Separating funnel
• Filter paper
THEORY
Abstract: Caffeine is a natural stimulant found in coffee, tea, cocoa, cola, and certain plants. Its molecular
formula is C8H10N4O2 and IUPAC name is 1,3,7-trimethylxanthine.
It is rapidly absorbed into the bloodstream and affects the brain. Moderate consumption is advised.
Effects of Caffeine:
• Acts as a psycho-stimulant
• May improve alertness and reduce fatigue
• Stimulates heart and nervous system
• Helps treat migraine headaches when combined with painkillers
• Improves physical and mental performance
Uses of Caffeine:
• Used medically to stimulate CNS and increase urine flow
• Helps relieve fatigue
• Used in analgesic tablets
• Helps treat neonatal apnea (Caffeine citrate)
• Enhances athletic performance and increases metabolic rate
PROCEDURE
1. Add 5g coffee powder to 15mL water and heat to boil.
2. Filter and add lead acetate until no more precipitate forms.
3. Filter again and heat filtrate to reduce volume to 5mL.
4. Cool and add 2mL chloroform.
5. Two layers form; residue left is caffeine.
6. Weigh residue and repeat for all samples.
SAFETY AND PRECAUTIONS
• Use clean apparatus
• Handle chemicals carefully
• Avoid direct flame contact
• Use lab coat
• Record observations accurately
OBSERVATIONS
Table of caffeine content in five coffee samples:
A – 7mg (0.14%)
B – 5mg (0.10%)
C – 7mg (0.14%)
D – 6mg (0.12%)
E – 4mg (0.08%)
Average caffeine content = 0.11%
CONCLUSION
Samples A (Columbian Brew Instant Coffee) and C (Nescafé Classic) had the highest caffeine content
(0.14%).
Sample E (Coorg Farm Fresh Coffee) had the lowest caffeine content (0.08%).
The average caffeine content across samples was 0.11%.
BIBLIOGRAPHY
• NCERT Chemistry Class 12
• Internet sources