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Chemistry Investigatory Project On The Topic To Determine Percentage of Caffeine in Different Tea Samples PDF
Chemistry Investigatory Project On The Topic To Determine Percentage of Caffeine in Different Tea Samples PDF
INVERSTIGATORY PROJECT
Name: JYOTI DOGRA
Class: XII-b
School: K.V.NO.1
INDEX
CERTIFICATE.
ACKNOWLEDGEMENT.
AIM.
INTRODUCTION.
APPARATUS & CHEMICALS REQUIRED.
PROCEDURE.
OBSERVATION.
INFERENCE.
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KENDRIYA VIDYALAYA
MALKAPURAM VSP-05
CERTIFICATE
Certified by the DEPARTMENT OF
CHEMISTRY that it is a bonafied project
conducted by
JYOTI DOGRA
Of CLASS XII-A
During the ACADEMIC YEAR 2012-13
conducted by AISSE, NEW DELHI.
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AIM
TO DETERMINE
THE PERCENTAGE
OF CAFFEINE IN
DIFFERENT
SAMPLES OF
TEA…..
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INTRODUCTION
Tea is a highly popular drink all over the world.
A cup of tea is often taken as a mind-freshner.
This can be primarily attributed to the presence
of a stimulant called CAFFEINE in the tea.
Besides this tea also contains various
polyphenolic compounds that act as flavourings
agents. Relative contents of these compounds
result in different varieties available under
different brand names.
The quality of tea leaves also greatly influence
of the taste of the tea.
Tea is popular name of the tropical plant whose
botanical name is Camellia thea. India is the
largest producer of good quality tea and it is
mainly grown in slope of hills of Assam, West
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Bengal and Nilgiri Hills. A cup of Indian tea
contains 80mg of caffeine which is the
indispensable content of tea.
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obtained from the decaffeination of tea dust
and also from coffee.
It exerts a simulative effect on the cerebral
cortex but later has a depressant and narcotic
action. It is also useful in cardiac dropsy. An
abnormal sate arising from caffeine is callrd
caffeinism. The main symptoms are
nervousness, Insomnia and Tachycardia. It
is used in medicines in the form of chlorides
and nitrates.
In this project we will do a careful study of
different brands of tea and will extract and
carefully analyze their caffeine content. The
result would thus tell the exact content of
caffeine present in different samples
analyzed.
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APPARATUS REQUIRED
1. ROUND BOTTOM
FLASK.
2. BUNSEN BURNER,
MATCH STICK.
3. BEAKERS.
(250ml AND 75 ml)
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CHEMICALS REQUIRED
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Procedure
In a litre round bottom flask 40gm of first sample was taken.
To this about 250ml of distilled water was added and the
contents were refluxed for about an hour.
The brown colour extracted is separated by decantation
followed by filtration when still hot.
Lead acetate is dissolved into water in 250ml beaker.
The solution is boiled and the lead oxide is added slowly to
the boiling solution with constant stirring.
It is filtered and again boiled.
The filterate thus obtained is added dropwise to this extract till
no precipitation occurs.
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The filtrate is treated with animal charcoal to decolourise
extract.
The clear solution is extracted with 100mg of chloroform after
separating by filtration.
The total solution is taken into distillation flask to remove the
solvent by distillation.
The residue left in the flask is dissolved in minimum amount
of hot water and the dissolved contents are transferred to the
boiling tube.
The solution is kept for slow crystallization.
When the white crystalline solid comes out of the solution it is
filtered, dried in desiccators and weighed.
The above procedure is repeated for all samples of tea.
The observations are carefully recorded.
OBSERVATION
About 49gm of each sample was taken. The contents
of caffeine of the samples were noted and their
presence in terms of percentage was calculated.
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0.05 0.0125% SLIGHTLY
TAJ STRONG
MAHAL
STRONG
TATA 0.036 0.09% PLEASANT
TEA
VERY
0.047 0.1175% STRONG
LIPTON
INFERENCE
FROM THE CAFFEINE
CONTENT AND THE TASTE
OF THE TEA AS
DESCRIBED ABOVE
SHOWS THAT THE
GREATER THE AMOUNT OF
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CAFFEINE, THE
BITTERNESS AND
STIMULATING EFFECT OF
THE TEA.
Bibliography
1. Help from internet.
2. Information from
library.
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3. Help from teachers.
JYOTI DOGRA
xii-b
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