CHEMISTRY

INVESTIGATORY PROJECT

By Abhik S Basu

XIIA
 CERTIFICATE

This is to certify that Abhik S Basu , a student of

class XII-A has successfully completed this project
on the topic

“To Determine The Amount Of Caffeine In Different Tea

Samples.”

This report is the result of his effort and endeavour

under the guidance of Ms. Tabassum. This report
has been examined.

Signature of Lab Assistant Signature of Chemistry Teacher

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 INDEX

Topic Page No.

Acknowledgement 2
Aim 3
Introduction 3
Theory 4
Effects of Caffeine 5
Apparatus 6
Procedure 6
Observation 7
Conclusion 8

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 ACKNOWLEDGEMENT
We have great pleasure in extending our sincere
gratitude to Ms. Tabassum, our Chemistry teacher who
has extended her full support and encouraged us
throughout the year especially in compliance of this
project.

We are out of words to honour her for providing us

capable guidance and lend a hand in accomplishing this
project. Thank you very much ma’am. It would not have
been possible for us to complete the project without
your support and direction.

We are also thankful to our laboratory assistants Mr.

Rakesh Azad and Mr. Arvind for their cooperation and
help during the year and particularly for this project for
providing us all the necessary equipments and
chemicals in time.

Abhik S Basu
XII-A

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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.

There is also evidence that caffeine may be helpful at high altitude.

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.

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Theory :

1,3,7-Trimethylpurine-2,6-dione

The most important methylated alkaloid that occurs naturally is caffeine. Its
molecular formula is CH NO. Its IUPAC name is 1,3,7-Trimethylpurine-2,6-dione
8 10 4 2

and common name is 1- methylated theobromine. 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.

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Effects of caffeine:
I. 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.

II. 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 increases 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.

● High doses of caffeine (300 mg or higher) can cause anxiety. High

caffeine consumption accelerates bone loss at the spine in elderly
postmenopausal women.

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Apparatus:
1.Three different tea samples 5. Lead acetate

2.Chloroform 6. Beakers
3. Glass rod 7. Filter Paper
4. Funnel 8. 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 until 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 tea
leaves and quantity of caffeine was observed in them.

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Observation :
I. Tea Sample 1
(Brooke Bond) :

Weight of china dish : _________

Weight of china dish with precipitate : ___________

Amount of caffeine : __________

II. Tea Sample 2 (Lipton)

:

Weight of china dish : _________

Weight of china dish with precipitate : ___________

Amount of caffeine : __________

III. Tea Sample 3

(Wah Taj) :

Weight of china dish : _________

Weight of china dish with precipitate : ___________

Amount of caffeine : __________

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Conclusion :
Amount of
Caffeine (in mg)

Tea Sample Sample 1 Sample 2 Sample 3

Order Of quantities of caffeine in different samples :

Tea Sample __ < Tea Sample __ < Tea Sample __