CHEMISTRY PROJECT ON

NAME: - BHARAT RAJ JOSHI

CLASS: - XIITH SCIENCE A
BOARD ROLL NO: -
 CONTENTS
Certificate
Acknowledgement
Introduction
Aim
Requirements
Theory
Procedure
Observation
Result & Conclusion
Precautions
Bibliography
 CERTIFICATE

This is to certify that I, Bharat Raj Joshi

of class XII SCI has satisfactorily
completed chemistry project titled
Determination of amount of caffeine
from samples of tea during
academic session 2017-2018 under
the supervision of. Mrs. Madhu Sinha

Teachers Signature: _________________

Date : _________________
 ACKNOWLEDGEMENT
I, Bharat Raj Joshi wish to express my gratitude
and sincere thanks to my chemistry teacher
Mrs. Madhu Sinha and our lab assistant Mrs.
Neena Rani for their valuable support and
guidance required for the completion of the
project. I would also like to thank my friend
Ashish for helping in arranging materials.
INTRODUCTION
Tea is the most commonly and
widely used soft beverage in the
household. It acts as a stimulant for central
nervous system and skeleton muscles. That is
why tea removes fatigue, tiredness, and
headache. It also increases the capacity of
thinking. The amount of
caffeine needed to
produce effect varies from
person to person,
depending upon their body size and
degree of tolerance. Effects begin less than
an hour after consumption, and a
moderate dose usually wears off in about
five hours.
Caffeine has a number of effects on sleep,
but does not affect all people in the same
way. It improves performance during
deprivation.
But sometimes it may lead to subsequent
insomnia. In shift workers it leads to fewer
mistakes caused by tiredness. In athletes,
moderate doses of caffeine can improve
spirit, endurance, and team sports
performance, but the improvements are
usually not very large. Some evidence
suggests that coffee does not produce the
ergogenic effects observed in other
caffeine sources. High
doses of caffeine,
however, can impair
athletic performance
by interfering with
coordination. There is also evidence that
caffeine may be helpful at high altitude.
Caffeine constitutes about 3% of teas dry
weight.
 EFFECTS OF

CAFFEINE

Positive effects

Acetylcholic is

associated with

attention,

concentration, learning and memory but

there is no conclusive yet that caffeine has

any effect on memory and cognitive

function.

Less doses of caffeine show increased

alertness and decreased fatigue.

Caffeine has been shown to increase the

metabolic rate.
 NEGATIVE EFFECTS

Caffeine can increase blood pressure in non-

habitual consumers.

USES OF CAFFINE
In medicine, it is used to stimulate, central
nervous system.
It is used to increase flow of urine.
Because 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 limits.
Caffeine is also used in analgesic tablets, as
it is believed to be a pain reliever.
It is also beneficiary in migraines.
 AIM
To determine the
amount of

CAFFEINE in different
tea samples.
REQUIREMENTS
Apparatus Required: -
Test tube
China dish
Wire gauge
Burner
Conical flask
Weighing machine
Beaker
Samples of tea

Chemicals Required: -
Chloroform
Lead acetate
 THEORY
The most important
methylated alkaloid that
occurs is caffeine. Its formula is
C5H10N4O2 . Its IUPAC name is 1,3,7-
trimethylxanthene and common name is
1-methylated thiobromine.
Purely, it is white, crystalline solid in the
form of needles. Its melting point is 396K.
it is the main active principle component
of tea leaves. It is present in tea leaves
up to 3% and can be extracted by first
boiling the tea leaves with water which
dissolves many glycoside compounds in
addition to caffeine. The clear solution is
then treated with lead acetate the
glycoside compounds in the form of lead
complex. The clear filtrate is then
extracted with extracts caffeine
because it is more soluble in it then
water.
 PROCEDURE
Collect different sample of tea.
Take 2g tea leaves of
each sample and take
distilled water.
Add both them in a beaker and
leave it for burning.
Heat the solution of tea leaves and
distilled water up to the maximum
boiling point.
Then filter the solution and add lead
acetate to the filtered solution
leading the formation of curdy brown
colored precipitate.
Again filter the
solution.
 Now heat the filtrate so obtained till
it becomes 2 ml.
Now, the solution left, let it cool.
After that add 0.8ml of chloroform in
the beaker and make it dilute by
adding some amount of distilled
water that solution becomes 1 ml.
After this add above solution to the
filtered solution which was left for
cooling.
After mixing it, a layer will
be appeared.
Then throw the upper
layer which is not of any
use then lower layer is exposed to
atmosphere.
Then weight the residue left in
beaker i.e. it is the amount of
caffeine.
 OBSERVATION
S.NO. NAME OF WEIGHT OF WEIGHT OF AMOUN
TEA SAMPLE CHINA CHINA OF
DISH DISH WITH CAFFEIN
PRECIPITATE
1. LIPTON 46.60 47.10 0.50
GREEN TEA

2. TATA TEA 46.60 47.15 0.55

3. TAJ MAHAL 46.60 47.20 0.60

RESULT &
CONCLUSION
The amount of caffeine is found least in
LIPTON GREEN TEA i.e. 0.50g.
Lipton green tea is good for heath than
other samples.
It is a xanthene beverage which can
create medical problem.
Patients and children shall not include
caffeine in their diet.
It has a tannin content may be aas
high as 50 mg per cup.
Sometimes tea can remove fatigue
and prove useful for people.
PRECAUTIONS

Concentrated solutions should be

handled with immense care.
If chemicals come into contact with
your skin or eyes, flush immediately with
copious amounts of water.
Hands should be washed thoroughly
after performing each experiment.
Never point a test tube or any vessel
that you are heating at yourself or your
neighbour.
If possible, one should wear hand
gloves to prevent from any possible
damage.
Never leave burners unattended. Turn
them off whenever you leave your
workstation.
BIBLIOGRAPHY
https://en.wikipedia.org
https://www.google.co.in
https://www.slideshare.net
CHEMISTRY LAB MANUAL