Chemistry Project

~~~~~~~~~

Submitted by
Radhika H
XII B
 CHINMAYA VIDYALAYA
VADUTHALA

CHEMISTRY
PROJECT WORK

CERTIFICATE

This is to certify that

………………………………… Roll no……… of
Class……… Division……… has completed the
project work during the academic year
………………….

REMARKS:
DEPARTMENT:

…………… …………… ……………

Instructor in Head of the Principal
Charge Department

DATE: ……………

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 INDEX

 ACKNOWLEDGEMENT…………………… 4

 INTRODUCTION…………………………… 5

 EXPERIMENTS……………………………… 6

 BIBLIOGRAPHY………………………………8

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 ACKNOWLEDGEMENT

I would like to convey our sincere

gratitude to the Principal Ms. Maya Mohan for
letting us do this project.

I would like to thank Mrs. Susheela John,

The Head of the Department, Mr. Girish and
Mrs. Rekha for guiding and instructing us
throughout the project. I would also like to
thank Mr. Anil for all his help.

Last but not the least, I would like to

thank all my friends for helping me with this
project.

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 INTRODUCTION

Tea is made from the young leaves and

buds of the tea plant. Tea leaves are rich in
caffeine (an alkaloid). Besides caffeine, tea
leaves also contain tannic acid and coloring
matter, such as polyphenolic compounds.
The relative amounts of these substances are
different in different varieties of tea leaves,
which is why, their tastes and flavours are
different.

The brownish color of the tea is due to

the presence of polyphenolic compounds and
some organic ions like Mn+2, Fe+3, etc. Some
simple experiments can be carried out to
study the components that are responsible
for the variation in tea flavour in various
brands of tea.

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EXPERIMENT - I

AIM: Compare the water soluble polyphenol (catechin)

content in various samples of tea leaves.

REQUIREMENTS: Beakers, conical flasks, funnels,

heating arrangement, tea bags of different brands of
tea.

THEORY: Tea contains upto 30% of the water soluble

polyphenols (catechin). These are largely responsible
for the flavour of the tea. To estimate the extent of
these compounds in a given sample, the tea leaves
are immersed in hot water for equal time and the loss
in weight of tea leaves is determined.

PROCEDURE:
1. Weigh exactly 3 g of each of the different
samples of tea and place them in tea bags.
2. Take three or four conical flasks and put 100 ml
of hot water into each of them.
3. Put tea bags of different samples of tea in the
different conical flasks. After 10 minutes, remove
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 the tea bags and dry them by placing them in an
oven.
4. When the tea bags become dry, reweigh them.
5. Note the flavour of the tea solution obtained.

OBSERVATIONS:
FINAL % OF
SL BRAND INITIAL WEIGHT LOSS OF WATER
NO. NAME WEIGHT(x (y g) WEIGHT SOL.
g) COMP.
= y/x X
100
1. TYPE R 3 2.3652 0.6348 78.84 %

2. TYPE G 3 2.9940 0.0060 99.8 %

3. TYPE S 3 2.6400 0.3600 88 %

RESULT: The tea having better taste has more

polyphenol content.

EXPERIMENT - II

AIM: Compare the tannic acid content of various

samples of tea.

REQUIREMENTS: Beakers, conical flasks, funnels,

heating arrangement, various samples of tea, calcium
carbonate, conc. HCl.

THEORY: The tannic acid present in tea leaves is

precipitated as calcium tannate by treatment of
aqueous solution of tea with calcium carbonate.
Calcium tannate is then hydrolyzed with conc. HCl and
recrystallised from water.

PROCEDURE:
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 1. Weigh 10g of each of the given samples of tea
leaves.
2. Take 100 ml of distilled water in a 400 ml of
beaker and boil it. Then add the first sample of
tea leaves to it and boil it for 10 minutes. Cool
and filter the solution.
3. To the filtrate, add about 2g of solid calcium
carbonate and boil the contents. Tannic acid gets
precipitated as calcium tannate. Separate the
precipitate of calcium tannate by filtration.
4. Calcium tannate obtained is hydrolyzed by
warming with 4-5ml of conc. HCl. The tannic acid
obtained is crystallized from water and weighed.
5. Repeat the steps 2, 3 and 4 with the other
samples of tea and recode the observations.

OBSERVATIONS:
WEIGHT. OF WEIGHT OF
Sl BRAND NAME TEA LEAVES TANNIC ACID % OF TANNIC
No OF TEA TAKEN OBTAINED (y ACID = y/x X
. (x g) g) 100
1. TYPE R 10

2. TYPE G 10

3. TYPE S 10

RESULT: The tea sample containing highest

percentage of tannic acid gives better flavour.

BIBLIOGRAPHY

 Comprehensive Chemistry Practical

Guide
 Together With Chemistry Practical
Guide
 www.sciencebuddies.org

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 www.teatalk.com