Academic Session – 2021.

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CHEMISTRY PROJECT

“Compare the water soluble polyphenol

(catechin) content in various samples of
tea leaves"

Class: XI B

Roll No: 11224

Submitted by: Shobhit Srivastava

Submitted to: Ms. Sowjanya Yepuri

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 CONTENTS

SR.NO. TOPIC PAGE NO.

1. Certificate 03
2. Acknowledgment 04
3. Introduction 05
4. Aim 06
Apparatus and Chemicals
5. 06
Required
6. Theory 07
7. Procedure 08
8. Observations 09
9. Conclusion 10
10. Photographs 11
11. Precautions 12
12. Bibliography 12

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 CERTIFICATE

This is to certify that, I, Shobhit Srivastava, a student of class XI-

Science Stream at Akshara international School, hereby declares that the

project work “Compare the water soluble polyphenol (catechin) content in

various samples of tea leaves” submitted to the chemistry teacher , Mrs.

Sowjanya Yepuri is a record of an original work done by me to serve as the

project in chemistry for the Annual examination

conducted by the school.

Signature of the Teacher

Signature of the Principal

Signature of the External Examiner

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 ACKNOWLEDGEMENT

Opening my fist full of gratitude, I would like to thank all those who helped

me throughout the project. A special thanks to my Chemistry teacher Mrs.

Sowjanya Yepuri for her continuous help and guidance throughout the project.

Her expertise in the subject which she forwarded to me was a major factor that led

to the accomplishment of the task.

I would also like to thank our respected Principal Mrs. Sonali Balwatkar for her

much needed help in the project.

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 INTRODUCTION

Tea is the most popular beverage in the world after water in the word. It acts as a

stimulant for the central nervous system and skeletal muscles. Teas has many

health benefits. It also helps strengthen our immunity. Tea is made from the young

leaves and buds of the tea plant. Besides caffeine, tea leaves also contain tannic

acid. The relative amounts of these substances are different in different varieties of

tea leaves, because of which their tastes and flavors are different. Tannic acid is a

specific commercial form of tannin, a type of polyphenol. Catechin or polyphenols

are also responsible for the flavour of the tea. The brownish colour of the tea is due

the presence of polyphenolic compounds. The relative amount of these substances

vary in different variety/brands of tea. The main aim of this experiment would be

to find the amount of catechin content in various tea samples and find which tea

brand gives better flavour.

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 AIM

Comparing the water soluble polyphenol (catechin) content in various samples

of tea leaves

APPARATUS AND CHEMICALS

REQUIRED

Tea leaves, Tea samples, Glass cups, Funnel, Filter paper, Heating arrangements,

Hot water, Muslin cloth or porous paper.

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 THEORY

Catechin or polyphenols are responsible for the flavour of the tea. Tea contains

about 20-30% water soluble polyphenols. To estimate the extent of these

compounds, the tea leaves are dipped in water for equal time and the loss in the

weight of tea leaves is determined .

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 PROCEDURE

1. Weigh 3 g of each tea sample and make tea bags out of it. (muslin cloth or

process paper may be used for that).

2. Take Glass cups and put 60 mL of hot water in each one of them.

3. Put different tea samples in different glass cups and label them.

4. Remove the bags after 10 minutes.

5. Dry them by heating and take out the dried tea leaves.

6. Reweigh them.

7. Note the change in weight.

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 OBSERVATIONS

% of soluble
SR. Brand name of Initial Final Loss in weight polyphenol
No. tea weight weight y g ( 3- y) g content

=y/20 ×100

1 Tata tea gold 3g 1.10g 1.90g 9.50%

8 Red label 3g 1.22g 1.78g 8.90%

3 Tata Agni 3g 2.05g 0.95g 4.75%

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 CONCLUSION

The tea sample containing more catechin and having higher percentage of tannic acid

gives better flavour. So we can conclude that Tata tea gold gives the best flavour.

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 PHOTOGRAPHS

A B C

A- Tata tea gold, B- Red label , C- Tata Agni

A B C

A- Tata tea gold, B- Red label , C- Tata Agni

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 PRECAUTIONS

1. The measurement of weight of tea sample and the extracts should be precise.

2. Apparatus should be clean and dry.

3. Carefully take out tea leaves from the tea bags.

BIBLIOGRAPHY

1. Chemistry lab manual by Rachna Sagar

2. https://en.wikipedia.org/wiki/Catechin

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