Submitted By: -

Pushkal Purohit
XII-A

Roll No.: - 1645003

 Index
1. ACKNOWLEDGEMENT

2. CERTIFICATE

3. INTRODUCTION

4. REQUIRED

5. EXPERIMENT

6. SNAPSHOTS

7. BIBLOGRAPHY
 ACKNOWLEDGEMENT
The project could have never been possible without
the support of various sources. It is extremely
impossible to thank every individual who has
helped me in completing this project. Some people
have helped in the basic formularization and there
were sources that helped me in giving the ideas a
physical form/shape. I am extremely grateful to my
mentor, Mrs. Mridula Chaturvedi, for her
invaluable guidance in the project right from the
beginning. Her vital support helped the project to
take a logical and suitable shape. I take this
opportunity to thank the School authorities, for
extending their full support and cooperation in the
project. Last but not the least; I would like to thank
everyone who has offered a helping hand when
required.

Pushkal Purohit
XII-A
Roll No.-1645003
 Certificate
This is to certify that Pushkal Purohit (Roll No: 1645003)
student of Class XII, K. V. No. 2 AFS Jodhpur has completed
the project titled. “Tannic Acid Contents In Tea Leaves” during
the academic year 2014-2015 towards partial fulfilment of
credit for the Chemistry Project evaluation of AISSCE 2014,
and submitted satisfactory report, as compiled in the following
pages, under my supervision.

(Teacher’s Signature)
 Introduction
Tannic acid is a specific commercial form of tannin, a type of
polyphenol. Its weak acidity (pKa around 10) is due to the numerous
phenol groups in the structure. The chemical formula for commercial
tannic acid is often given as C76H52O46, which corresponds with
decagalloyl glucose, but in fact it is a mixture of polygalloyl glucoses
or polygalloyl quinic acid esters with the number of galloyl moieties
per molecule ranging from 2 up to 12 depending on the plant source
used to extract the tannic acid. Commercial tannic acid is usually
extracted from any of the following plant part: Tara pods
(Caesalpinia spinosa), gallnuts from Rhus semialata or Quercus
infectoria or Sicilian Sumac leaves (Rhus coriaria).

According to the definitions provided in external references such as

international pharmacopoeia, Food Chemical Codex and FAO-WHO
tannic acid monograph only tannins sourced from the above
mentioned plants can be considered as tannic acid. Sometimes
extracts from chestnut or oak wood are also described as tannic acid
but this is an incorrect use of the term. It is a yellow to light brown
amorphous powder which is highly soluble in water; one gram
dissolves in 0.35 mL of water.
 Advantages of TEA
If you're not drinking tea yet, read up on these 10 ways tea does your body
good and then see if you're ready to change your Starbucks order!

1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your
outdoor furniture from rusting, tea's antioxidants protect your body from
the ravages of aging and the effects of pollution.

2. Tea has less caffeine than coffee. Coffee usually has two to three times
the caffeine of tea (unless you're a fan of Morning Thunder, which combines
caffeine with mate, an herb that acts like caffeine in our body). An eight-
ounce cup of coffee contains around 135 mg caffeine; tea contains only 30
to 40 mg per cup. If drinking coffee gives you the jitters, causes indigestion
or headaches or interferes with sleep -- switch to tea.

3. Tea may reduce your risk of heart attack and stroke. Unwanted blood
clots formed from cholesterol and blood platelets cause heart attack and
stroke. Drinking tea may help keep your arteries smooth and clog-free, the
same way a drain keeps your bathroom pipes clear. A 5.6-year study from
the Netherlands found a 70 percent lower risk of fatal heart attack in
people who drank at least two to three cups of black tea daily compared
to non-tea drinkers.

4. Tea protects your bones. It's not just the milk added to tea that builds
strong bones. One study that compared tea drinkers with non-drinkers,
found that people who drank tea for 10 or more years had the strongest
bones, even after adjusting for age, body weight, exercise, smoking and
other risk factors. The authors suggest that this may be the work of tea's
many beneficial phytochemicals.

5. Tea gives you a sweet smile. One look at the grimy grin of Austin Powers
and you may not think drinking tea is good for your teeth, but think again.
It's the sugar added to it that's likely to blame for England's bad dental
record. Tea itself actually contains fluoride and tannins that may keep
plaque at bay. So add unsweetened tea drinking to your daily dental
routine of brushing and flossing for healthier teeth and gums.

6. Tea bolsters your immune defenses. Drinking tea may help your body's
immune system fight off infection. When 21 volunteers drank either five
cups of tea or coffee each day for four weeks, researchers saw higher
immune system activity in the blood of the tea drinkers.
7. Tea protects against cancer. Thank the polyphenols, the antioxidants
found in tea, once again for their cancer-fighting effects. While the overall
research is inconclusive, there are enough studies that show the potential
protective effects of drinking tea to make adding tea to your list of daily
beverages.

8. Tea helps keep you hydrated. Caffeinated beverages, including tea,

used to be on the list of beverages that didn't contribute to our daily fluid
needs. Since caffeine is a diuretic and makes us pee more, the thought was
that caffeinated beverages couldn't contribute to our overall fluid
requirement. However, recent research has shown that the caffeine really
doesn't matter -- tea and other caffeinated beverages definitely contribute
to our fluid needs. The only time the caffeine becomes a problem as far as
fluid is concerned is when you drink more than five or six cups of a
caffeinated beverage at one time.

9. Tea is calorie-free. Tea doesn't have any calories, unless you add
sweetener or milk. Consuming even 250 fewer calories per day can result
in losing one pound per week. If you're looking for a satisfying, calorie-free
beverage, tea is a top choice.

10. Tea increases your metabolism. Lots of people complain about a slow
metabolic rate and their inability to lose weight. Green tea has been shown
to actually increase metabolic rate so that you can burn 70 to 80 additional
calories by drinking just five cups of green tea per day. Over a year's time
you could lose eight pounds just by drinking green tea. Of course, taking a
15-minute walk every day will also burn calories.
 Disadvantages of TEA
1. Caffeine Complications. It doesn't have as strong a kick as coffee, but
tea does contain caffeine, which can make you nervous, jittery and
nauseated and cause irregular heartbeats and insomnia. Although content
varies by brand, black tea typically contains the most caffeine, oolong has
moderate caffeine content, and green and white teas contain the least
caffeine. Caffeine levels in tea may range from 14 to 60 milligrams per
cup, which is far less than the 200 to 300 milligrams per day that
MedlinePlus considers moderate intake. However, it may not take much
caffeine for some people to experience negative effects.
2. Sugar Overload. Plain tea doesn't contain any sugar or calories, but
many bottled iced teas on the market are loaded with both. One major
brand's sweetened tea provides 50 calories per cup, while another's has 90
calories per cup -- with all of those calories coming from added sugar.
Despite the calorie load, sugar has no nutritional value, and the American
Heart Association recommends that women get no more than 100 calories
-- and men get no more than 150 calories -- from added sugar each day.
3. Tinted Teeth. While tea's rich color may look lovely in your teacup, you
probably don't want your smile to match the hue. Unfortunately, tea can
stain your teeth just like coffee, red wine and other colorful beverages. If
staining is a concern, brush your teeth often -- ideally, immediately after
finishing your tea. It may also help to drink water after your tea to rinse
away the staining agents.
4. Iron Issues. Tea contains antioxidants called flavonoids, which provide
many of the health rewards. Flavonoids, however, bind to the nonheme
iron found in plant foods such as beans and vegetables as well as dairy
products. If you drink your tea with these foods, therefore, your body may
not be able to access some of the iron. To maximize absorption of this
important nutrient, limit tea drinking to between meals only, or add a
spritz of lemon to help counter the iron-binding effect.
 Required
Apparatus
1. Beaker
2. Funnel
3. Spatula
4. Physical Balance
5. Weight Box
6. Filter Paper
7. Bunsen Burner
8. Tripod Stand
9. China Dish
10. Watch Glass
11. Wire Gauze

Chemicals
1. Distilled Water
2. Tea Leaves
3. Calcium Carbonate, CaCO3
4. Concentrated Hydrochloric Acid, HCl
 Experiment
Objective
To estimate the percentage composition of tannic
acid in sample of tea leaves.

Theory
Tannic acid is a major component. It can be
precipitated as white residue of Calcium Tannate.
For such precipitation, aqueous solution of tea
extract is treated with calcium carbonate (CaCO3).

Procedure
1. Boil 10g tea leaves in 100mL of distilled water,
about 10 minutes in a 400mL beaker. Let the
solution cool, and then filter it.
2. Add 2g CaCO3, to the filtrate, and boil it again.
Take the residue of calcium tannate
precipitated and filter it.
3. Residue of calcium tannate is hydrolysed by
warming it with 5mL concentrated HCl. The
crystals of tannic acid separate out.
4. Dry it and weigh it. Note down the observations.
Observations
S. No. Brand/Pack Mass of Mass of % Tannic
Tea Leaves Tannic Acid
Taken Acid Obtained
(a) Obtained (b/a*100)%
(b)
1 A 10 g 344 mg 3.44%

2 B 10 g 370 mg 3.70%

3 C 10 g 396 mg 3.96%
Snapshots
 Bibliography

i) The main Websites: -

(1) https://www.google.co.in/
(2) https://www.scribd.com/
(3) https://www.wikipedia.org/

ii) Practical Chemistry Book