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Acidity Comparison in Tea Samples

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Tanishq Varma
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8 views10 pages

Acidity Comparison in Tea Samples

Uploaded by

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

CHEMISTRY

INVESTIGATORY
PROJECT

Acidity in Tea
Session: 2023-2024

Submitted by: Tanishq Anil Varma


Roll No: L1215
Class: 12th L
Gujarat Public School (CBSE), Atladara,
Vadodara

CERTIFICATE

This to certify that Mr./Ms. S Tanishq Anil Varma Roll No: L-12
11215 of Std-XII-Science/Commerce/Humanities,
Gujarat Public School, Atladara has satisfactorily completed the
Project of Subject on the
topic during
the academic session of 2023-2024 under the guidance of our
teacher Mr./Ms. .
Date :

………… ………… ……………….


ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks to


the principal, Mrs. Nilanjana Bhowmik Ma’am of
Gujarat Public School, for her encouragement and for all
the facilities that she provided for the project work.

I extend my hearty thanks to our Subject teacher

,lab in charge and


all the lab teachers, who have guided me to the successful
completion of this project. I take this opportunity to
express my deep sense of gratitude for their invaluable
guidance, constant encouragement and immense
motivation which has sustained my efforts at all the
stages of this project work.

I would also like to offer my sincere thanks to my parents


and also to my classmates who helped me to carry
out this project work successfully and for their
valuable advice and support, which I received from them
time to time.
Index
1. Abstract

2. Theory

3. Requirements

4. Procedure

5. Observation

6. Result

7. Bibliography
Abstract
Aim: To compare the acid content of acid in different
samples of leaves.

Tea can be described as an agricultural plant that is industrially


important because of the produce of its leaves, when
immersed in hot water. Tea however is an aromatic
beverage that can be prepared in several different ways.

Each method of preparation has a certain effect on the acidity of


the beverage. My aim in this experiment is to capture the
difference in the acidity of the beverage by analyzing the
mixture in different ways.

Tea after water, is the world’s most popular beverage of


consumption, as it is not extremely expensive, and has a
pleasant texture and aroma. The leaves of the tea plant
are oxidized and cured. The leaves are then introduced
into hot/boiling water, which causes a release in the
flavor and color contained in the leaf of the plant. Some
people prefer to drink tea in this form, while others prefer
it with milk. Some people add sugar. All these activities
cause different outcomes in the pH value of the beverage.
Theory
 Tea contains catechins, a type of antioxidant. In a freshly
picked tea leaf, catechins can comprisal up to 30% of the dry
weight.

 Tea also contains L-threonine, and the stimulant caffine at


about 3% of its dry weight depending on the type, brand and
brewing method.

 Tea also contains small amounts of the bromine and


theophylline. Due to modern environmental pollution, fluoride
and aluminum have also been found to occur in tea.

 Tannic Acid in tea is actually a myth, a rather popular one. The


acidity of tea leaves is not due to the tannic acid. Tea contains
polyphenols or catechins which are a specific type of tannin.

 The oxalic acid present in the tea leaves is precipitated as


calcium oxalate by treatment of aqueous solution of tea with
calcium carbonate. Calcium oxalate is then hydrolysed with
conc. H2SO4 and recrystallized from water.
Requirements
1. 10gm of three different types of tea leaves

2. Calcium Carbonate (CaCO3)

3. Filter Paper

4. Funnel

5. Beaker

6. Tripod Stand

7. Bunsen Burner
Procedure
[Link] exactly 10gm of 1st sample of tea leaves.

[Link] 200ml of distilled water in a beaker.

[Link] tea leaves in above beaker boil it for 10 minutes.

[Link] above boiled solution using funnel and filter paper in


another beaker.

[Link] filtrate add 4gms of CaCO3 and boil it.

[Link] above boiled solution using funnel and filter paper in


another beaker. There will be a ppt. of Calcium oxalate on the
filter paper.

[Link] filter paper aside and let it dry.

[Link] the ppt. of oxalic acid.

[Link] the above steps for the other two samples.


Observation

Sr. Brand of tea Weight of Weight of Percentage of


no. tea leaves acid obtained oxalic acid

1 Red Label 10gm 0.91gm 9.1%


2 Twining’ 10gm 0.97gm 9.7%
3 Taj Mahal 10gm 0.80gm 8.0%

Result
Twining’s has high amount of oxalic acid among Red
Label, Taj Mahal, and Twining’s.

Thus, Twining’s has a good flavor.


Bibliography
 [Link]

 [Link]

 [Link]

 [Link]
[Link]

 [Link]

Common questions

Powered by AI

Tea's chemical components, such as oxalic acid, influence its commercial success by affecting flavor and health perceptions. Brands balancing desirable flavors with acceptable health impact maintain broader appeal, contributing to their market position and popularity .

Future research could focus on isolating individual components' effects, exploring how varied preparation methods alter bioavailability and activity, and investigating genetic factors influencing consumer response to tea. Such studies would refine understanding of tea's pharmacological impacts .

The presence of pollutants like fluoride and aluminum in tea can negate some health benefits by introducing potentially harmful elements, leading to increased exposure to these compounds when consumed consistently, though the extent of health impact depends on concentration and individual consumption habits .

Preparation methods, such as adding milk or sugar, can buffer acidity or alter perceived acidity without changing the actual pH. Milk has an alkaline effect, possibly reducing acidity impact on dental health, while sugar may not significantly change pH but affects metabolism and calorie content .

Differentiating tannic acid from other tannins, such as polyphenols or catechins, is crucial because it dispels the myth that tannic acid contributes significantly to tea acidity. Understanding the role of different tannins can lead to more accurate assessments of tea acidity and its health implications .

Using oxalic acid content as an indicator has limitations due to its specific health implications rather than flavor or overall quality. While higher oxalic acid might indicate stronger flavors, it does not account for other quality metrics like catechin levels or consumer preferences, necessitating more comprehensive indicators .

When comparing acidity levels, it is essential to account for the type of acids present, methodological consistency in their measurement, and sample-specific differences such as leaf size, origin, and processing, which can affect acid concentrations and their detection .

The project involves boiling tea leaf samples in distilled water, filtering the solution, treating it with calcium carbonate, and weighing the precipitate of calcium oxalate formed to determine oxalic acid content. Challenges include ensuring uniform sample preparation and precise measurement of reagents to avoid variability in results .

Regularly consuming high oxalic acid teas may increase the risk of kidney stones, particularly for sensitive individuals, due to oxalate's role in calcium oxalate stone formation. Consumers should balance tea type and quantity with dietary oxalate management .

The presence of oxalic acid influences consumers who are concerned about kidney stone risk or desire a particular flavor profile. The investigatory project showed Twining’s tea has the highest oxalic acid content, which may appeal to consumers seeking strong flavors, but may deter those managing oxalate intake .

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