Sacred heart central school (SENIOR

SECONDARY) #486, east pondy road, villupuram

– 605 602.

A project on
ACIDITY IN TEA
FOR
AISSCE 2023 EXAMINATION
(AS A PART OF THE CHEMISTRY (043))

SUBMITTED BY
EVAN GERSHON I
REGISTER NUMBER:

UNDER THE GUIDANCE OF

Dr.S.MUTHUKUMAR
M.Sc.,M.Phil.,B.Ed.,M.I.S.T.E.,B.L.I.Sc.,P.G.D.C.A.,D.T.Sc.,Ph.D.
,
 ACADEMIC YEAR

2022 – 2023

TITLE : ACIDITY IN TEA

NAME : EVAN GERSHON .I

CLASS : XII

ROLL NUMBER :

January’ 2023
 Dr.S.Muthukumar, M.Sc. M.Phil. B.Ed. B.L.I.Sc. PGDCA. MISTE.B.A.(Hindi) Ph.D .D.T.Sc.,
PGT in Chemistry, Department of Chemistry,
Sacred Heart Central School,
#486, East Pondy Road, Villupuram – 605602,
Tamil Nadu, India

BONAFIDE CERTIFICATE

This is to certify that the Chemistry Investigatory Project entitled “Acidity in Tea” has been

successfully completed by Evan Gershon .I of Class XII under the guidance of

Dr.S.MUTHUKUMAR in particular fulfillment of the curriculum of Central board of

Secondary Education (CBSE) leading to the award of annual examination of the year

2022 – 2023.

Teacher – in – charge External Examiner

Principal
 ACKNOWLEDGEMENT
This investigatory project is the end of my journey in completing my XII standard. I have not

travelled in a vacuum in this journey. This investigatory project has been kept on track and been seen

through to completion with the support and encouragement of numerous people including my well-wishers,

my friends and colleagues.

To commence with, I pay my obeisance to GOD, the almighty to have bestowed upon me good

health, courage, inspiration, zeal and the light. After GOD, I express my sincere and deepest gratitude to

our school Principal, Sr. S.SUSEELA, Sacred Heart Central School, Villupuram 605 602 since no research

is possible without infrastructure and requisite materials and resource and for providing me with the

requisite institutional facilities throughout my research tenure. Next I would like to thank my research

supervisor Dr.S.Muthukumar who ploughed through several preliminary versions of my text, making

critical suggestions and posing challenging questions. His expertise, invaluable guidance, constant

encouragement, affectionate attitude, understanding, patience and healthy criticism added considerably to

my experience. Without his continual inspiration, it would have not been possible to complete this study.

I am indebted to my colleagues for providing a stimulating and fun filled environment. They are

always beside me during the happy and hard moments to push me and motivate me. I can see the good shape

of my investigatory project because of their help and suggestions in formatting the entire project. I

acknowledge the people who mean a lot to me, my parents for showing faith in me and giving me liberty to

choose what I desired. I salute you all for the selfless love, care, pain and sacrifice you did to shape my life.

Although you hardly understood what I researched on, you were willing to support any decision I made. I

would never be able to pay back the love and affection showered upon by my parents.

Evan Gershon. I
 INDEX

1. BONAFIDE CERTIFICATE

2. ACKNOWLEDGEMENT

3. AIM OF THE PROJECT

4. APPARATUS AND MATERIALS USED

5. PRINCIPLE/THEORY

6. PROCEDURE FOLLOWED

7. OBSERVATIONS

8. CONCLUSION

9. BIBLIOGRAPHY
3. AIM OF THE PROJECT

To determine acidity
in Tea.
4. A.APPARATUS USED
 Filter Paper
 Funnel
 Beaker
 Tripod Stand
 Burner

B. MATERIALS USED

 10gm of three different types of

tea leaves
 Calcium Carbonate (CaCO3)
5. PRINCIPLE / THEORY:
Tea contains catechins, a type of antioxidant. In a
freshly picked tea leaf, catechins can comprisal up
to 30% of the dry weight.

Tea also contains L-threonine, and the stimulant

caffine at about 3% of its dry weight depending on
the type, brand and brewing method.

Tea also contains small amounts of the bromine

and theophylline.

Due to modern environmental pollution, fluoride

and aluminum have also been found to occur in
tea.
Tannic Acid in tea is actually a myth, a rather
popular one.

The acidity of tea leaves is not due to the tannic

acid.

Tea contains polyphenols or catechins which

are a specific type of tannin.

The oxalic acid present in the tea leaves is

precipitated as calcium oxalate by treatment of
aqueous solution of tea with calcium carbonate.
Calcium oxalate is then hydrolysed with conc.
H2SO4 and recrystallized from water.
6. PROCEDURE FOLLOWED
1. Weigh exactly 10gm of 1st sample of tea leaves.

2. Take 200ml of distilled water in a beaker.

3. Put tea leaves in above beaker boil it for 10 minutes.

4. Filter above boiled solution using funnel and filter paper in

another beaker.

5. In filtrate add 4gms of CaCO3 and boil it.

6. Filter above boiled solution using funnel and filter paper in

another beaker. There will be a ppt. of Calcium oxalate on the
filter paper.

7. Keep filter paper aside and let it dry.

8. Weigh the ppt. of oxalic acid.

 7. OBSERVATION:

Weight of
S. Brand of Weight of Percentage of
acid
no. tea tea leaves oxalic acid
obtained

1 Red Label 10gm 0.91gm 9.1%

2 Twining’ 10gm 0.97gm 9.7%

3 Taj Mahal 10gm 0.80gm 8.0%

8. CONCLUSION:
Twining’s has high amount of oxalic acid among
Red Label, Taj Mahal, and Twining’s.

Thus, Twining’s has a good flavour.

9. BIBLIOGRAPHY:

www.wikipedia.com

https://www.healthline.com/health/food-nutrition

https://www.yashodahospitals.com/blog

http://www.steepers.net/chemical-composition-of-
tea.html

https://www.seminarsonly.com