KENDRIYA VIDYALAYA AMBARNATH
CHEMISTRY INVESTIGATORY PROJECT ON
DETERMINATION OF CAFFEIEN
IN TEA SAMPLE
Name of Student- APPORVA PRAMOD
BHOIR
Class- XII A
Board Roll no.- 15610871
Session:- 2020-2021
CERTIFICATE
This is to certify that _______________________ , a student of class
_______________ has successfully completed the CHEMISTRY
INVESTIGATORY PROJECT on DETERMINATION OF CAFFEIEN
IN TEA SAMPLE under the guidance of ___________________
(Chemistry Teacher) during the year _________________, in partial
fulfillment of Chemistry Practical Examination conducted by CBSE, New
Delhi.
Date-
Signature of External Examiner Signature of Chemistry Teacher Signature
of Principal School stamp
INDEX
1. ACKNOWLEDGEMENT
2. AIM OF PROJECT
3. INTRODUCTION
4. MATERIALS AND EQUIPMENTS
5. EXPERIMENTAL PROCEDURE
6. OBSERVATIONS
7. CONCLUSION
8. BIBLIOGRAPHY
Acknowledgement
In the accomplishment of this project successfully, many people have
best owned upon me their blessings and the heart pledged support, this
time I am utilizing to thank all the people who have been concerned
with project.
I hereby acknowledge my deep sense of gratitude and indebtedness to
our Principal Sir , Shri Deepak Singh Bhati whose immense help,
genius guidance, encouragement and inspiration made this work
successful.
Then I would like to thank our Chemistry teacher, Smt. Shipra R
Gupta, whose valuable guidance has been the ones that helped me
patch this project and make it full proof success. Her suggestions and
her instructions has served as the major contributor towards the
completion of the project.
I would also like to thank our lab assistant Shri Vijay Pawar for
guiding me on a systematic basis and ensuring that in completed all
my experiments with ease.
Then I would like to thank my parents who have helped me with their
valuable suggestions and guidance has been helpful in various phases
of the completion of the project.
Last but not the least I would like to thank my classmates who have
helped me a lot.
AIM OF THE PROJECT
TO INVESTIGATE THE CAFFIENE IN TEA SAMPLE
INTRODUCTION
ABSTRACT
Aim is To Determine Caffeine In Tea Samples . 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 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. Originally it was thought that caffeine is responsible for the taste and
flavour of tea. But 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. There is a little doubt that the popularity of the xanthenes
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 long, 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 xanthenes. For
this reason, tea and coffee should be excluded from their diet. Even cocoa is of
Determination of Caffeine in Tea Samples. It has a high tannin content may be
as high as 50 mg per cup. After all our main stress is on the presence of caffeine
in xanthene beverages and so in this project we will study and observe the
quantity of caffeine varying in different samples of tea leaves..
Uses of Caffeine:
[Link] medicine, it is used to stimulate, central nervous system and to
increase flow of urine.
[Link] 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.
3. Caffeine is also used in analgesic tablets, as it is believed to be a
pain reliever. It is also beneficial in migraines..
Effects of Caffeine:-
[Link] is psycho - stimulant.
[Link] improves physical and mental ability.
[Link] effect in learning is doubtful but intellectual performance may
improve where it has been used to reduce fatigue or boredom.
[Link] 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 .
Procedure
First of all, 50 grams of tea leaves were taken as sample and 150 ml
of water was added to it in a beaker.
Then the beaker was heated up to extreme boiling.
The solution was filtered and lead acetate was added to the filtrater,
leading to the formation of a curdy brown coloured precipitate.
We kept on adding lead acetate till no more precipitate has been
formed.
Again solution was filtered.
Now the filtrate so obtained was heated until it had become 50 ml.
Then the solution left was allowed to cool.
After that, 20 ml. of chloroform was added to it.
Soon after, two layers appeared in the separating funnel.
The residue left behind was caffeine.
Then we weighed it and recorded the observations.
Similar procedure was performed with different samples of tealeaves
and quantity of caffeine was observed in them.
Observation Table
[Link] Label Tea (Brooke Bond)
[Link] Label Tea (Lipton)
[Link] Label Tea (Lipton)
Conclusion
1. Quantity of caffeine in Red label tea is 60mg. /sample of 50
gm.
2. Quantity of caffeine in yellow label tea is 55mg./sample of
50 gm.
3. Quantity of caffeine in green label tea is 45mg./sample of
50 gm..
BIBLOGRAPHY
1) Comprehensive (practical Chemistry-XII)
2) Internet- [Link]
3) NCERT Chemistry Textbooks
4) [Link]