Seat No.
Jijau Shaikshnik Va Samajik Sanstha
Mrs. Bhavnadevi Bhagwan Sambre International School Zadpoli
Investigatory Project in Chemistry
“Analysis Of Caffeine Present In Different Products Available In
Market”
Submitted by:
Siddharth Mallesham Vemula
Class: XII
Roll No.: 33
Guided by:
Mr. Dipesh Patil
This is to certify that Siddharth Mallesham Vemula of Class XII A of Mrs.
Bhavanadevi Bhagwan Sambre International School and Junior College
has successfully completed the Chemistry Project entitled “ Analysis of Caffeine
present in different product available in Market” under the guidance of Mr.
Dipesh Patil (Chemistry Teacher) during the academic session 2025 – 26.
_____________ ______________ __________
External examiner Internal examiner School Stamp
ACKNOWLEDGEMENT
I would like to express my heartfelt gratitude to Mr. Dipesh Patil, my
Chemistry teacher, for his invaluable guidance, encouragement, and support
throughout the completion of this project.
I am also thankful to Mr. Dnyaneshwar Wag, Principal, for providing the
necessary facilities in our school laboratory.
Lastly, I thank my parents and friends for their constant motivation and
cooperation.
Table of Contents
• Aim
• Introduction
• Research & Principle
• Materials & Apparatus
• Procedure for Analysis
• Observations — Experimental Data Table
• Graph (Caffeine Content Comparison)
• Uses
• Side Effects
• Results
• Conclusion
• Precautions
• Bibliography
Aim
To analyze and compare the caffeine content present in different market products such as coffee,
tea, cola, and energy drinks.
Introduction
Caffeine is a naturally occurring chemical compound belonging to the class of alkaloids.
Its molecular formula is C₈H₁₀N₄O₂, and it is found mainly in coffee beans, tea leaves, cocoa, and
some energy drinks.
Caffeine acts as a mild stimulant for the central nervous system, helping to reduce tiredness and
increase alertness.
Different commercial beverages contain varying amounts of caffeine depending on the
ingredients, preparation, and processing methods.
Since school laboratories do not use organic solvents or toxic reagents, the study of caffeine can
be done safely by comparing data printed on product labels, supported by simple physical
observations such as taste, color, and aroma.
This provides a practical understanding of how much caffeine is present in everyday drinks and
encourages awareness about responsible consumption
Research & Principle
Research summary: Caffeine is moderately soluble in water and more soluble in organic solvents
such as chloroform or dichloromethane. Typical market values vary: brewed coffee > brewed tea
> energy drinks > cola (but values depend on preparation and brand).
Principle used: Liquid–liquid extraction (Nernst distribution law). Caffeine partitions between
aqueous and organic phases; evaporating the organic solvent yields crude caffeine which can be
weighed to estimate content.
Nernst’s distribution law:
Materials Required
• Coffee (brewed sample)
• Tea (brewed sample)
• Cola drinks – Coca-Cola and Pepsi
• Energy drinks – Red Bull and Monster Energy
• Measuring cylinder or beaker (100 mL)
• Filter paper and funnel
• Test tubes and droppers
• Distilled water
• Clean glass rods and spoons
• Graph paper or computer for plotting data
• Printed product labels or reliable manufacturer data showing caffeine content
Procedure For Analysis
1. Sample Collection:
Obtain sealed containers of common caffeine-containing beverages available in the market such
as coffee, tea, cola, and energy drinks.
2. Preparation:
For coffee and tea, prepare a normal brew (1 teaspoon in 100 mL hot water).
For cola and energy drinks, pour about 50 mL of each drink in separate beakers and allow gases
to escape.
3. Observation:
Observe each sample’s color intensity, aroma, and taste (under supervision).
Record any noticeable differences among beverages.
4. Label Study:
Note the caffeine content printed on the product label or taken from verified manufacturer or
government data (usually in mg/100 mL).
If caffeine is expressed per serving, convert it to mg/100 mL using simple proportion.
5. Data Comparison:
Prepare a table showing the caffeine value for each drink.
Draw a bar graph representing caffeine content (mg per 100 mL) for visual comparison.
6. Safety and Cleanup:
Do not taste or consume excessive quantities of the samples.
Dispose of leftover liquids safely and clean the glassware.
Experiment – Observation – Inference
Sr Physical Observation Caffeine content
Name of the Product Type Of Beverage Inference
No. (colour/taste/aroma) (mg per 100ml)
Very dark brown
colour, strong bitter High caffeine
1. Black Coffee Hot Beverage 80
taste, characteristic content
aroma
Light brown colour, Moderate
2. Tea(Brewed) Hot Beverage mildly bitter, 25 caffeine
aromatic content
Dark brown, sweet, Low caffeine
3. Coca Cola Cold Drink 10
carbonated content
Dark brown, sweet, Low caffeine
4. Pepsi Cold Drink 11
fizzy content
Pale yellow, sweet, High caffeine
5. Red Bull Energy Drink 32
strong aroma content
Yellow-green, sweet, High caffeine
6. Monster Energy Energy Drink 36
strong taste content
Graph: Caffeine Content Comparison
A comparative bar graph showing caffeine concentration among beverages.
Uses of Caffeine
Caffeine has numerous applications in daily life and in the pharmaceutical and food industries.
It is a naturally occurring alkaloid that stimulates the central nervous system, helping people stay
alert and active. The most common use of caffeine is in beverages such as coffee, tea, soft
drinks, and energy drinks, which are consumed globally for their refreshing and invigorating
properties.
In the medical field, caffeine is used as an active ingredient in painkillers, cold medicines, and
weight-loss formulations, as it enhances the efficiency of other drugs and reduces drowsiness.
In the sports and fitness industry, caffeine is used to improve endurance, increase metabolism,
and enhance mental focus during workouts.
In the food industry, caffeine is added to chocolates, energy bars, and sodas for flavor
enhancement and stimulating effects. Overall, caffeine plays a vital role in modern lifestyles due
to its quick and effective physiological action.
Side Effects of Caffeine
Although caffeine offers various benefits, excessive consumption can have several harmful
effects on human health.
Regular overuse of caffeine may cause restlessness, anxiety, and insomnia, leading to disturbed
sleep patterns. It may also cause an increased heart rate, tremors, and irritability, especially in
individuals sensitive to stimulants.
Caffeine consumption in large quantities may lead to dependence, resulting in withdrawal
symptoms such as fatigue, headaches, and mood changes when intake is reduced.
It can also increase blood pressure, cause dehydration, and in extreme cases, lead to digestive
problems and nausea.
Therefore, caffeine should be consumed in moderation. An average adult should limit caffeine
intake to about 200–400 mg per day, as recommended by health experts.
Results
From the experimental observations, it was concluded that caffeine was present in all tested
samples—including coffee, tea, and soft drinks—though in varying concentrations.
Among all tested samples, coffee showed the highest caffeine content, followed by tea, while
soft drinks and energy beverages contained comparatively lower concentrations of caffeine.
This analysis indicates that the caffeine content largely depends on the source of extraction,
method of preparation, and level of processing of the product.
Hence, caffeine is a common constituent in most commercially available beverages and
contributes significantly to their stimulating effect.
Conclusion
This investigatory project helped in understanding the chemical analysis and qualitative
estimation of caffeine in different market products.
It demonstrates that chemistry plays an important role in identifying and studying bioactive
compounds that affect human health and lifestyle.
Through experimental work, it was observed that caffeine is abundantly found in tea, coffee, and
soft drinks, though its amount differs across brands and preparation styles.
Moderate caffeine intake can be beneficial, but overuse can lead to adverse effects.
Thus, this project not only provided hands-on laboratory experience but also increased awareness
about the safe consumption of caffeine and its effects on the human body.
Precautions
1. Always handle glassware, chemicals, and apparatus carefully.
2. Use distilled water for all chemical tests to ensure accuracy.
3. Avoid contamination by cleaning all apparatus before use.
4. Measure reagents precisely using pipettes, burettes, and droppers.
5. Perform the entire experiment under the supervision of the chemistry teacher.
6. Wear lab coats, safety gloves, and protective eyewear at all times.
7. Dispose of chemical waste in the appropriate manner.
8. Keep the work area clean and free of clutter.
9. Record all observations accurately and neatly in tabular form.
10. Wash hands thoroughly after completing the experiment.
Bibliography
NCERT Chemistry Textbook (Class XII) – National Council of Educational Research and
Training.
Laboratory Manual in Chemistry – CBSE Publication.
Journal of Chemical Education – Research on Caffeine Estimation Techniques.
WHO Scientific Reports – Safe Daily Intake Levels of Caffeine.
Web Sources:
[Link]
science/caffeine
[Link]
Guidance and support:
Mr. Dipesh Patil, Chemistry Teacher,
Mrs. Bhavnadevi Bhagwan Sambre International School and Junior College, Zadpoli.