AIM OF THE EXPERIMENT: To study the acidity of different sample of tea leaves as an index of there tastes.

THEORY: A known weight {say 10 gm} of different sample of tea leaves is separately extracted with a definite volume {say 250 ml} of distilled water. A known volume {say 5 ml} of each extract is titrated against M/50 NaOH solution using phenolphthalein as an indicator. By knowing a volumes of M/50 NaOH solution used for extracts of the different tea samples we can compare their acidities. The more of the volume of M/50 NaOH used, greater is the acidity of the

extract of the tea leaves and better will be its taste. REQUIREMENTS: Apparatus: Five 250 ml beakers, 5ml pipettes, burette, burette stand, conical flask, glazed tiles etc. (b) Chemicals: 10 gm of tea leaves of different sample such as: Tazza, Green label, Double Diamond, Taj etc. M /50 NaOH solution phenolphthalein etc.
(a)

PROCEDURE: I. Take 10 gm of tea leaves each 5 different sample and put them into

250 ml beaker separately labeled as A, B, C, D, & E. II. Add 200 mi of distilled water each beaker. III. Boil for about 10 min the content of each beaker & obtained the extract by filtration. IV. Take 5 ml of tea extract in a conical flask & dilute it with 20 ml of distilled water. Shake contents well. Titrate it against M/50 NaOH solution using phenolphthalein as a indicator till the end point reaches. VI. Calculate the volume of NaOH used. Similarly titrate the other tea extract against M/50 NaOH solution and note down the observations.
V. VII.

OBSERVATION TABLE Volume of tea extract for each sample = 5.0ml S.No. Sample of Volume of tea extract M/50 NaOH used 1. Green lable 2. Double Diamond 3. Taj 4. Tazza RESULT: Different sample of tea leaves contain different amount of the acidic

content. The more acidic content, better taste. PRECAUTION: I. Use same volume of the same distilled water for extracting each sample of the tea leaves. II. Boil each sample of tea leaves for same time.