D.A.

V PUBLIC SCHOOL
No.19, Sitaram Nagar, Velachery, Chennai-600042.

ACADEMIC YEAR 2018-2019

CHEMISTRY PROJECT

TOPIC: TO DETERMINE THE AMOUNT OF CAFFEINE

PRESENT IN VARIOUS COFFEE POWDERS

NAME OF THE STUDENT : MONISH.G.V

CLASS AND SECTION : XII-D
CBSE ROLL NO :
Ms.Esther Date:

D.A.V. Public School,

19, Sitaram Nagar,

Chennai-42.

CERTIFICATE
This is to certify that the project work entitled “To determine the amount of caffeine
present in various coffee powders” was done under my supervision.

The project work is being submitted by G.V.Monish of Class XII-D as a part of the
Assessment in Chemistry Practical Examination of All India Senior Secondary Certificate
Examination(AISSCE).This is the original work of the candidate during the academic year
2018-2019.

_____________________________ _____________________________

Signature of Supervisory In-charge Signature of the Principal

_______________________________ _____________________________

Signature of Subject Teacher School Seal

___________________________

Signature of External Examiner

 ACKNOWLEDGEMENT

I thank my Principal of the school, Mrs.Minoo Aggarwal for giving me a wonderful

opportunity to do this project.

I also thank my Supervisory Incharge Mrs. Sujatha.M who helped me in giving ideas in
doing this project.

I thank my Chemistry teacher, Ms.Esther who guided and helped me in doing this project
completely. I would also like to thank my parents who helped me in completing my project
successfully. I would also like to thank all my friends who helped in completing this project.

________________________
G.V.Monish
 INDEX

S.No Content Page No.

1 Introduction 1

2 Experiment 2

3 Observation 3

4 Conclusion 3

5 Future scope of the project 4

6 Snapshots 5

7 Bibliography 9
 INTRODUCTION

Coffee is a highly popular drink all over the world. A cup of coffee is often taken as a mind-
freshener. This can be primarily attributed to the presence of a stimulant called caffeine in it.

Caffeine is a central nervous system and metabolic stimulant. It is used as both recreationally
and medically to reduce physical fatigue and to restore alertness when drowsiness occurs. It
produces 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.

Caffeine has a number of effects on sleep, but does not affect all people in the same way. It
improves performances during sleep deprivation but may lead to subsequent insomnia. Some
evidence suggests that coffee does not produce the ergogenic effects observed in other
caffeine sources.

Pure caffeine has the general formula C8H10N4O2. IUPAC name of this substance is 1, 3, 7-
trimethyl xanthamine. It occurs as a white powder that melts at around 2350C. It is fairly
soluble in hot water and on cooling the solution gives crystals made up of caffeine
monohydrate. In this case the compound is less soluble in organic solvents than in hot water.
It is odourless but even a small amount have a very bitter taste.

PAGE 1 OF 9
 EXPERIMENT

AIM:
To determine the amount of caffeine present in various coffee powders.

REQUIREMENTS:
Lead acetate, Chloroform, Beakers, Glass rod, Filter paper, Separating funnel, Distilled
water, Bunsen burner, Round bottom flask, Nescafe coffee powder, Bru coffee powder,
Sunrise coffee powder, Alive filter coffee powder.

THEORY:
Caffeine is a nitrogenous organic compound of alkaloid group. It has the general formula
C8H10N4O2. IUPAC name of this substance is 1, 3, 7-trimethyl xanthamine. It occurs as a
white powder that melts at around 235 0C. Caffeine is one of the main compounds in coffee
and it is obtained by the decaffeination from coffee.

PROCEDURE:
 40 g of first coffee sample was taken.
 To this about 150 ml of distilled water was added and the contents were heated up to
extreme boiling.
 The solution was filtered and lead acetate was added to the filtrate, leading to
formation of a brown coloured precipitate.
 Lead acetate was added till no more precipitate formed.
 The filtrate so obtained was heated until it had become 50 ml.
 Then the solution was allowed to cool.
 Then, 20 ml of chloroform was added to it.
 Soon after two layers appeared in the separating funnel and the lower layer was
separated.
 The solution was exposed to atmosphere in order to allow chloroform to get
evaporated.
 The residue left behind was caffeine and it was weighed.
 The above procedures were repeated for other samples of coffee.
 Observations were carefully recorded.

PAGE 2 OF 9
 OBSERVATION

S.No Name of the coffee powder Amount of caffeine

(in grams)

1 NESCAFE CLASSIC 0.203

2 BRU 0.386

3 NESCAFE SUNRISE 0.153

4 ALIVE COFFEE 0.092

CONCLUSION

Amount of caffeine in different coffee samples:

 NESCAFE CLASSIC : 0.203 g

 BRU : 0.386 g
 NESCAFE SUNRISE : 0.153 g
 ALIVE COFFEE : 0.092 g

Therefore, Alive coffee brand have the least amount of caffeine and Bru have the most
amount of caffeine in it.

PAGE 3 OF 9
 FUTURE SCOPE OF THE PROJECT

Caffeine is one of the most pervasively ingested addictive substances in the United States.
FDA Paper examines caffeine, the substance, from many perspectives. First, it discusses
caffeine with particular regard to its chemical properties; its presence in foods, beverages,
and medications both naturally and as an additive; and its known impacts on human
biological and psychological functioning. Relevant medical investigations of caffeine’s
therapeutic properties and its toxicology areincluded in order to better evaluate the benefits,
the risks, and the relative safety of prolonged caffeine consumption. In light of more recent
medical findings, the Paper finds that caffeine poses fewer serious health risks than
previously thought, and the potential for damage to the vast majority of the consumer public
is minimal.

The Paper also addresses issues of FDA regulation of caffeine, including a discussion of
current regulation and classification of the substance both as a food product and as adrug
product, as well as questioning the usefulness of greater consumer warning labels and
promotion of improved public awareness of caffeine’s various health effects. Due to both the
paucity of long-term caffeine health studies and the conflicts among those studies, the Paper
contends that heightened FDA regulatory scrutiny of American caffeine consumption is an
unnecessary expenditure of limited resources. Finally, the Paper poses a hypothetical analysis
of caffeine as both a new food additive and a new drug, in order to illustrate the FDA’s
modern regulatory process and demonstrate greater confidence in the safety of consumer
caffeine use.

PAGE 4 OF 9
 SNAPSHOTS

HEATING THE COFFEE SAMPLES

ADDING LEAD ACETATE

PAGE 5 OF 9
HEATING DIFFERENT COFEE SAMPLES

FILTERING COFFEE SAMPLES

PAGE 6 OF 9
 FILTERING COFFEE SAMPLES

SEPARATING CAFFEINE FROM CHLOROFORM BY EVAPORATION

PAGE 7 OF 9
 MIXING LEAD ACETATE

FILTERING USING SEPARATING FUNNEL

PAGE 8 OF 9
 BIBLIOGRAPHY

BOOKS:

1. Comprehensive Practical Chemistry XII , J.N.Jaisawl

2. All In One Arihant XII , Indu Gupta

WEBSITES:

1. https://www.slideshare.net/mobile/sidrahabbasi/chemistry-investigatory-project-
45787471
2. https://www.clarityway.com/blog/coffee-vs-cocaine-and-other-drugs-the-facts-about-
addiction-might-surprise-you/

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