ACADEMIC YEAR

2023 – 2024

TITLE : DETERMINATION OF
CAFFEINE IN TEA SAMPLE

NAME : M THENNARASU

CLASS : XI

ROLL NUMBER :

January’ 2024

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 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 “DETERMINATION

OF CAFFEINE IN TEA SAMPLE ” has been successfully completed by M THENNARASUof
Class XI 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 2023 – 2024.

Teacher – in – charge External Examiner

Principal

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 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 classmates.

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 605602 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 classmates 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.

M THENNARASU

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 INDEX

SL NO TOPICS

1 AIM

2 INTRODUCTION

3 USES OF CAFFINE

4 EFFECTS OF CAFFINE

5 THEORY

6 MATERIALS REQUIRED

7 PROCEDURE

8 OBSERVATION TABLE

9 RESULTS

10 PRECAUTIONS

11 CONCLUSION

12 BIBLIOGRAPHY

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AIM

DETERMINATION OF

CAFFINE IN TEA SAMPLE

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 INTRODUCTION

Tea is the most commonly and widely used soft beverage in

the household. It acts as a stimulant for CNS and skeletal
muscles. That is why tea removes fatigue, tiredness, and
headache. It also increases the capacity of thinking. It is
also used for lowering the body temperature.

The principal constituent of Tea, which is responsible for

all these properties, is the alkaloid- caffeine. The amount
of caffeine in tea leaves varies from sample to sample.

Caffeine constitute about 3% of the tea's dry weight. Tea

also contain small amount of theobromine and
theophylline, which are stimulants and xanthines similar
to caffeine

Studies have found that the caffeine contents of 1 kg black

tea ranged from 22-28 mg while in green tea ranges from
11-22 mg reflecting a significant difference between the
two.

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 USES OF CAFFEINE

1) In medicine, it is used to stimulates Central Nervous

System and to increase flow of urine.

2) Because of its stimulating effects, caffeine has been used

to relieve fatigue. But it is dangerous and one may collapse
if not consumes it under certain limit.

3) Caffeine is also used in analgesic tablets, as it is believed

to be a pain reliever. It is also beneficial in migraines.

4) Used to restore mental alertness.

5) In certain dietary supplements used for weight loss, and

in many popular energy drinks.

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 EFFECTS OF CAFFEINE

POSITIVE EFFECTS

1) Caffeine has been shown to increase the metabolic rate

and blocks the tiredness signal receptors

2) Low dose of caffeine shows increased alertness and

decreased fatigue.

NEGATIVE EFFECTS

1) Caffeine can increase blood pressure in non- habitual

consumers.

2) Caffeine withdrawn and sleep can produce headache,

fatigue and decreased alertness.

3) High doses of Caffeine (300 mg) can cause anxiety.

4) Caffeine can disrupt sleep and reduce blood flow to the

brain in most people.

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 THEORY

The most important methylated alkaloid that occurs

naturally is caffeine.

Its molecular formula is: C8H10N4O2

➤IUPAC name:1,3,7-trimethylxanthine

➤Molecular weight:194.19 g/mol

➤Molecular structure:

➤Melting point:460 °F

➤Boiling point:352 °F

➤Appears as odorless white powder or white glistening

needles.

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Its taste is bitter.

➤Solutions in water are neutral to litmus.

➤When heated to decomposition, it emits fumes of

nitrogen oxides.

MATERIALS REQUIRED

Green Label Tea

Red Label Tea

Lead acetate

Chloroform

Beakers

Glass rod

Filter paper

Funnel

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Water

PROCEDURE
• First of all, 50 grams of tea leaves were taken as sample
and 150 ml of water was added to it in a beaker.
Then the beaker was heated up to extreme boiling.
The solution was filtered and lead acetate was added to
the filtrater, leading to the formation of a curdy brown
coloured precipitate.We kept on adding lead acetate till no
more precipitate has been formed..
• Again solution was filtered.
• Now the filtrate so obtained was heated until it had
become 50 ml.
• Then the solution left was allowed to cool.After that, 20
ml. of chloroform was added to it.
• Soon after, two layers appeared in the separating funnel.

• The residue left behind was caffeine.Then we weighed it

and recorded the observations.

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• Similar procedure was performed with different samples

of tea leaves and quantity of caffeine was observed in

them.

OBSERVATION TABLE

TEA RED YELLOW GREEN

SAMPLES LABEL LABEL LABEL

Weight of 46.60 gms 46.60 gms 46.60 gms

china dish

Weight of 47.20 gms 47.15 gms 47.05 gms

china dish with

precipitate

Amount of caffein 0.60 gms 0.55 gms 0.45 gms

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RESULTS

Experimentally we found out that :-

i. 50 gm of Red Label Tea has 600 mg amount of Caffeine
present in it.
ii. 50 gm of Yellow Label Tea has 550 mg amount of
Caffeine present in it.
iii. 50 gm of Green Label Tea has 450 mg amount of
Caffeine present in it.
Hence,Order of quantities of Caffeine in different samples
of tea are :-
Red Label > Yellow Label > Green Label

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 Graphically plotting various tea samples
in accordance with the amount of caffeine present in them
we present a stunning find:

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 PRECAUTIONS

1. Chloroform should not be inhaled directly for a

larger period of time.
2. Test tubes and glass apparatus should be handled
with care.
3. Care must be taken when heating the samples .
4.Reading must be taken accurately.
5.There should not be any error in the apparatus.

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 CONCULUSION

The content of caffeine varies depending on tea type ,

which is directly attributed to their processing and tea
leaf maturity. While tea, made from youngest tea leaves
contained the highest caffeine content , and mate and
roasted mate tea, the lowest. The spectrophotometric
micro method proved to be the best alternative for the
determination of caffeine content, exhibiting the most
similar result to the HPLC analysis. According to the
obtained results,as opposed to caffeine, indicating that
the contribution of caffeine to the antioxidant properties
of these beverages is irrelevant.

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