TO STUDY THE ACID

CONTENT IN
DIFFERENT SAMPLES
OF TEA LEAVES
TABLE OF CONTENTS

. INTRODUCTION

. AIM

. MATERIALS REQUIRED

. THEORY

. PROCEDURE

. OBSERVATION
. RESULT
INTRODUCTION :
1) Tea is an aromatic beverage prepared
by pouring hot or boiling water over curves
or fresh leaves of Camellia sinensis.Tea has a
stimulating effect in humans primarily due to
its caffeine content. The morning tea
activates a persor from lethargy. Assam is the
largest producer of tea in India.

2) Tea is a soruce of caffine which is an

alkaloid.Caffine acts directly on centrala
nervous system. The amount of caffine
differs in different tea plants of different
region which actually depends on the
climatic condition and solid type.

OTHER CONTENTS OF TEA:

1. Polyphenol (catechin)
2. Tannic acid
3. Inorganic ions (Mn2+,Fe3+ etc...)
AIM :
To study the acid content in different
samples of tea leaves by compare the water
soluble component Catechin in different
brands of tea leaves and to estimate the
percentage composition of tannic acid
present in different samples of tea leaves.
MATERIALS REQUIRED :

1) Beaker
2) Burner

3) Different samples of tea

4) Distilled water

5) Conical flask

6) Filter Paper

7) Calcium Carbonate ( CaCO3)

THEORY :
. The specific flavour of tea is because of
the presence of water soluble content
“CATECHIN”in the tea leaves

. The tea leaves contain 25-30% of water

soluble polyphenols or catechin.There is a
weight loss in tea leaves after extracting the
catechin from the tea leaves.

. To determine the quantity of this

component in a given sample , the tea leaves are
dipped in hot water and loss in weight of tea
leaves are determined.

. Tannic acid is a component of tea and is

also a polyphenol.It can be precepetated as
calcium tannate and residue is created with HCL
to get crystals of tannic acid.
PROCEDURE :
1.Weigh 5mg of tea from different
brands and fill in tea bags.
2.Take conical flask and add 100ml of
hot water each . Dip the tea bags of different
brands in different conical flask.
3.Leave exactly 10 mins then remove tea
bags and dry them . Weigh the dried bags.
Note the observation.
4.To find tannic acid weigh exactly 10g
of tea leaves from each brand and boil them
in 100ml of water.
5.Boil the content for about 10-15
minutes in a beaker . Cool the solution and
filtre.
6.Now add 2g of CaCO3 to filtrate and
boil.White residue of calcium tannate will be
precipitated.
7.Collect the precipitated calcium
tannate by filteration and hydrolise it with
conc.HCL . The crystals of tannic acid will
seperate out.
8.Dry the crystals,weigh them and note
the observations.
OBSERVATION :
Observation for Catechin:

S. TEA INITIAL FINAL WEIGH % OF

NO BRAND MASS MASS T CATEC-
(g) (g) LOSS HIN
TAJ Xg Yg (X-Y)g (X-Y/X)
1) MAHAL *100
BROOKE
2) BAND
TATA TEA
3)
AGNI TEA
4)
Observation for Tannic acid:

S. BRANDS MASS MASS WEIG %OF

NO OF TEA OF OF -HT TANNI-
TEA TANNI LOSS C
LEAVES C ACID
ACID
X gm Y gm (4/x)*
100
1) A
2) B
3) C
4) D
RESULT :
Result for Catechin:

BRANDS %CATECHIN
A
B
C
D

Result for Tannic acid:

1.Brand 'A' contains ____% Tannic

acid.
2.Brand 'B' contains ____% Tannic
acid.
3.Brand 'C' contains ____% Tannic
acid.
4.Brand 'D' contains ____% Tannic
acid.