CHEMISTRY INVESTIGATORY PROJECT

Study The Acidity Of Different Samples Of Tea Leaves

Atharva Nitin Chaudhari

Class : XI

2018-2019

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Acknowledgment

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I undertook this project as the part of my XII-
chemistry course. I tried to apply my best of
knowledge and experience, gained during the study and
class work experience.

I would like to extend my sincere thanks and gratitude

to my teacher Mrs. Sarada Kondamuri and Lab
assistance for guiding me throughout the project.

I would like to take he opportunity to extend my

sincere thanks and gratitude to my unit Head Mrs.
Ankita for giving valuable time and moral support.

I am very thankful to our Principal for being a source

of inspiration.

Sign :

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 Index

Sr. No. Page no.

1. Introduction 5

2. Aim 7

3. Theory 9

4. Experimental Section 13

a) Materials and Chemicals required 14

b) Procedure 15

c) Observation 18

5. Result and Discussion 20

6. Bibilography 22

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Introduction

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Tea is a beverage made by pouring boiling water over
dried tea. Leaves . It has yellowish brown color and
slightly bitter taste.
The tea plant is a member of the tea family Theaceae .
Its scientific name is Thea Sinensis.
According to legend, the use of thea was discovered by
Emperor Sgen Nung of China above
2737 B.C. The custom of tea drinking gradually spread
to Japan and other countries of the Orient. Tea
was introduced to Europeans about 1600 by merchants
who improved it from Far East. The beverage
quickly won with popularity. FROM LEAF TO CUP
The tea plant grows in tropical and subtropical
climates. The plant, and evergereen quickly at
low altitudes at low altitudes where the air is warm.
The plant grows slowly in cool air, adding to this
flavour. Tea plants have small, white , sweet smelling
flowers. Each flower produces three seeds that
look like hazel nuts.

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Aim

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To study the Acidity of different samples of tea leaves

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Theory

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There are three main kinds of tea :
1. Black
2. Green
3. Oolong
They differ in method used to process the tea leaves.
Black tea
To make black tea, workers first spread the leaves on
shelves called withering racks. Air is
blown over the leaves to remove excess moisture
leaving them soft and flexible. Next, the leaves are
crushed between the rollers of a machine to release
the flavorful juices. Then, in a fermenting room the
tea leaves change chemically under controlled humidity
and temperature until they turn coppery in color.
Finally, the leaves are dried in oven and become
brownish black.

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Green tea
Green Tea is made by steaming the leaves in large vats.
The steaming prevents the leaves from
changing the color. The leaves are then crushed in a
machine are dried in ovens.

Oolong tea
Oolong Tea is made by partially fermenting the leaves.
This gives tea leaves a greenish brown Color

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Grades of tea
Grades of Tea very accordingly to the size of leaves.
The size of a tea leave has nothing to do
with the quality of tea. To sort the process tea leaves
by rfade, they are passed across screens with
different size holes. The largest leaves, selected for
packaging as loose tea, are classified in order of size as
Orange pekoe, pekoe and pekoe Souchong. The smaller
or broken leaves are generally used tea bags are
classified as Broken orange pekoe, Broken pekoe
fannings and fannings.

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Experimental section

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Materials required
• APPARATUS
1. Beakers 250 ml.
2. Pippete 5 ml.
3. Burette stand and Burette.
4. Conical flasks
5. Brunner.
6. Measuring flask.
7. Separating funnel.
8. Filter paper.
9. Weight box.
10. Analytical balance.
11. Different samples of tea
• Chemicals required
1. Lead Acetate.
2. Chloroform.
3. N/50 NaOH solution.

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Procedure

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A) ESTIMATION OF ACID CONTENT PRESENT IN
TEA LEAVES
10, gm of each of tea leaves are mixed in the beakers.
Each containing of 200 ml of water. The
contents of the beaker are then heated constantly for
about 30 minutes and the extract is filtered out.
5 ml of tea extract is taken in a conical flask and added
to 20 ml of distilled water. It is now
shaken to prepare a homogeneous mixture and titrated
against N/50 NaOH solution. The same procedure
is carried for other types of tea leaves.

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B) MODE OF TAKING OBSERVATIONS
A white plate is put below the conical flask, while
titrating tea extract against n/50 NaOH
solution,. The moment colour of the solution in conical
flask becomes dark, titration is stopped and thus
volume of NaOH is calculated.

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Observations

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 Table No. 1
Sr. No. Tea leaves Initial Final Volume of
volume volume NaOH used

1. Brooke bond 0 ml 4.1 ml 4.1 ml

2. Taj Mahal 10 ml 13.6 ml 3.6 ml

3. Lipton 20 ml 23.3 ml 3.3 ml

4. Open tea 0 ml 3.1 ml 3.1 ml

Table No. 2

Sr. Tea leaves NORMALITY OF STRENGTH

no. TEA EXTRACT
1. Brooke bond 4.1/250 0.076 Wgm/lt.

2. Taj mahal 3.6/250 0.015 Wgm/lt.

3. Lipton 3.3/250 0.013 Wgm/lt.

4. Oprn tea 3.1/250 0.012 Wgm/lt.

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Results

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1. When a Graph between acidity strength in tea
and weight of glycosoidal compound is plotted, we
obtained a straight line which shows the amount
of caffeine present in tea leaves is inversely
proportional to the strength of the acids in the
tea extract.
2. Different tastes of different teas is due to
the variation of amount of Caffiene present.
3. The best type of tea is lipton green tea.

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BIBLILOGRAPHY

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1. PL Soni : Inorganic Chemistry.
2. World Book.
3. Encyclopedia of Science and Nature.

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Thank you

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