Index

!. Certification

2. Acknowledgement

3. Aim

4. Introduction

5. Theory

6. Apparatus & procedure

7. Observations
8. Conclusion
Certification
This is to certify that Subash
Swaminathan a student of class XII-B,
has completed his research successfully
on the project title

“Determination of caffeine in different

tea samples” under the guidance of

_____________________________

during the year 2018-19.

Signature of subject teacher

Acknowledgement
I would like take this opportunity to
thank my teachers, whose support,
guidance and encouragement have
enabled me to complete this project. I
would also like to thank our lab
assistant for their cooperation.
Aim
“TO DETERMINE

THE AMOUNT OF
CAFFEINE

IN DIFFERENT TEA
SAMPLES”
Introduction
Caffeine is a central nervous system and
metabolic stimulant, and is used both
recreationally and medically to reduce physical
fatigue and to restore alertness when
drowsiness occurs. It produces increased
wakefulness, faster and clearer flow of thought,
increased focus, and better general body
coordination. The amount of caffeine needed to
produce effects varies from person to person,
depending on 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 sleep deprivation
but may lead to subsequent insomnia. In shift
workers it leads to fewer mistakes caused by
tiredness. In athletics, moderate doses of
caffeine can improve sprint, 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..

 Caffeine constitutes about 3% of tea's dry

weight.
 Tea also contains small amounts of
theobromine and theophylline,
which are stimulants and xanthines
similar to caffeine.
Theory
The most important methylated alkaloid that
occurs naturally is caffeine. Its molecular
formula is CsH10N4O2. Its IUPAC name is 1, 3,
7-trimethylxanthene and common name is
1methylated thiobromine. Purely it is white,
crystalline solid in the form of needles. Its
melting point is 1230c. 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 to precipitate 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.

Effects of caffeine:

Positive effects

• Acetylcholine is associated with attention,

concentration, learning, and memory but
there is no conclusive evidence yet that
caffeine has any effect on memory and
cognitive function.

• Low 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.

• High blood pressure is associated with an

increase in strokes, and cerebral vascular
disease, which in turn increase the risk of
multi-infarct dementia.
• Caffeine may reduce control of fine motor
movements (e.g. producing shaky hands)

• Caffeine can increase cortisol secretion,

some tolerance is developed.

• Caffeine can contribute to increased

insomnia and sleep latency.

• Caffeine withdrawal can produce headache,

fatigue and decreased alertness.
Apparatus
Green label tea, yellow label tea, red label tea,
lead acetate, chloroform, beakers, glass rod,
filter paper, funnel, water.

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.
• We separated the lower layer.
• The solution then exposed to atmosphere in
order to allow chloroform to get evaporated.
• 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.
Observations
I. Red Label Tea (Brooke Bond) Weight of
china dish -
Weight of china dish with precipitate -

Amount of caffeine -
2. Yellow Label Tea (Lipton)
Weight of china dish -
Weight of china dish with precipitate -
Amount of caffeine -

3. Green Label Tea (Lipton)

Weight of china dish -
Weight of china dish with precipitate -
Amount of caffeine -
Conclusion