CONTENT

 Introduction 2
 Aim of the project 3
 Theory 3
 Uses of caffeine 4
 Effects of Caffeine 5
 Apparatus required 5
 Procedure 6
 Observation 7
 Conclusion 8

Fig 1: Tea leaves

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 INTRODUCTION:
Tea is one of common source of caffeine, different from coffee; its effect on human body
tends to be milder and gradual. At a given weight, tea contains more caffeine than
coffee, but this doesn’t mean that a usual portion of tea contains more caffeine than
coffee because tea is usually brewed in a weak way.

Some kinds of tea, such as oolong and black tea, contain higher level of caffeine than
most other teas. Among six basic teas (green, black, yellow, white, oolong, dark), green
tea contains less caffeine than black tea and white tea contains less than green tea. But
many studies found that the caffeine content varies more among individual teas than it
does among broad categories. Generally, the levels of caffeine content in different parts
of one tea plant can vary much. Because caffeine is a natural substance the younger
leaves have more caffeine than the more elder tea leaves.

Different parts of tea parts have different levels of caffeine content, tender leaves and
buds contain more caffeine than elder leaves and stems

Caffeine is a central nervous system stimulant. It works by stimulating the brain.

Caffeine is found naturally in foods and beverages such as coffee, tea, colas, energy and
chocolate. Botanical sources of caffeine include kola nuts, guarana, and yerba mate.
Caffeine is also available in prescription and non-prescription medications.

Fig 2: Caffeine

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 AIM:
To determine the amount of caffeine in tea samples.

Fig 3: Tea

THEORY:
The most important methylated alkaloid that occurs naturally is caffeine. Its
molecular formula is C₈H₁₀N₄O₂. Its IUPAC name is 1, 3, 7-trimethylxanthene and
common name is 1-methylated thiobromine.

Fig 4: C₈H₁₀N₄O₂

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 It is a crystalline solid in the form of needles. Its melting point is 123°C. 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
compound 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 of caffeine because it is more soluble in it than in water.

USES OF CAFFEINE:
Caffeine is used to restore mental alertness or wakefulness during fatigue or
drowsiness. Caffeine is also found in some headache and migraine medications, in
certain dietary supplements used for weight loss, and in many popular energy drinks.

Caffeine citrate (Cafcit) is available by prescription only. It is used for short-term

treatment of neonatal apnea (breathing problems).

Fig 5: Cafcit.

Caffeine is also used in analgesic tablets, as it is believed to be a pain reliever.

In medicine, it is used to stimulate, central nervous system and to increase flow of

urine. Because of its stimulating effects, caffeine has been used to relieve fatigue.

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 EFFECTS OF CAFFEINE:
Caffeine increases the release of acid in the stomach, sometimes leading to an upset
stomach or heartburn.

Caffeine can interfere with the sleep cycle. Sleep loss is cumulative, and even small
nightly decreases can add up and disturb daytime alertness and performance.

Caffeine's main effect on the body is an increased temporary sense of wakefulness and
alertness, but it can also cause uncomfortable symptoms.

Fig 6: Caffeine

Its effect in learning is doubtful but intellectual performance may improve where it has
been used to reduce fatigue or boredom.

APPARATUS REQUIRED:
1. Beaker
2. Lead acetate
3. Chloroform
4. Separating funnel
5. Tea leaves

Lead acetate Chloroform

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 PROCEDURE:
1. First of all, 50 grams of tea leaves were taken as sample and 150 ml of water
was added to it in a beaker.

2. Then the beaker was heated up to extreme boiling.

Fig 7: boiling tea leaves

3. The solution was filtered and lead acetate was added to the filtrate, leading
to the formation of a curdy brown colored precipitate.

4. Keep on adding lead acetate till no more precipitate has been formed.

5. Again solution was filtered.

6. Now the filtrate so obtained was heated until it had become 50 ml.

7. Then the solution left was allowed to cool.

8. After that, 20 ml. of chloroform was added to it.

9. Soon after, two layers appeared in the separating funnel. The residue left
behind was caffeine.

10. Then weigh it and record the observation.

11. Similar procedure was performed with different samples of tealeaves

and quantity of caffeine was observed in them.

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 OBSERVATION:
1. Red label Tea (Brooke bond)

Weight of china dish 46.60gms

Weight of china dish with 47.20gms
precipitate
Amount of caffeine 0.60gms

Fig 8: Red label Tea

2. Yellow label Tea (Lipton)

Weight of china dish 46.60gms

Weight of china dish with 47.15gms
precipitate
Amount of caffeine 0.55gms

Fig 9: Yellow label Tea

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 3. Green label Tea (Lipton)

Weight of china dish 46.60gms

Weight of china dish with 47.05gms
precipitate
Amount of caffeine 0.45gms

Fig 10: green label tea

CONCLUSION:
 Quantity of caffeine in Red label tea is 60mg. /sample of 50 gm.

 Quantity of caffeine in yellow label tea is 55mg. /sample of 50gm.

 Quantity of caffeine in green label tea is 45mg. /sample of 50mg.

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