DAV PUBLIC SCHOOL, BISTUPUR

Chemistry Project:

Determination of Caffeine in Tea Samples

Name: Krishnarjun Mukherjee

Class: XII A7
AISSCE No.
 CERTIFICATE

This is to certify that the original and genuine research work is

carried out to investigate about the subject matter and has been
completed solely and satisfactorily by Krishnarjun Mukherjee
regarding the project title “Determination of Caffeine in Tea
Samples”

Teacher’s signature Examinor’s Signature

 ACKNOWLEDGEMENT

The main objective of taking up this project is to acquire knowledge

instill a sense of responsibility within means its application in
empirical world. I would express my gratitude to Ms. Archana , my
Guide and my teacher, or without her able guidance I would not be
able to accomplish the project on time and in full. I am extremely
thankful to her for giving me such a wonderful project on
“Determination of Caffeine Samples”

(Krishnarjun Mukherjee)
 INTRODUCTION

Tea is an aromatic beverage prepared by pouring hot or boiling water

over cured or fresh leaves of Camellia sinensis, an evergreen shrub native
to East Asia which probably originated in the borderlands of southwestern
China and Northern Myanmar. Tea is also made, but rarely, from the
leaves of Camellia taliensis. After plain water, tea is the most widely
consumed drink in the world. There are many different types of tea; some
have a cooling, slightly bitter, and astringent flavour, while others have
profiles that include sweet, nutty, floral, or grassy notes.
The most known sources of caffeine are coffee, cocoa beans, cola
nuts and tea leaves. In its pure state, it is intensely bitter white
powder, therefore the flavor of tea is due to some other component.
It does not accumulate in the body and is excreted with several
hours of consumption of Tea or Coffee.
 THEORY

Caffeine (1,3,5-trimethylxanthine) and two of its minor isomeric

dimethylxanthines, theobromine a n d t h e o p h y l i n e , b e l o n g t o a
g r o u p o f m e t h y l - xantines. The widespread occurrence of caffeine in a
variety of plants played a major role in the long-standing popularity of
caffeine-containing products. The most imp ortant sources of caffeine
are coffee (Coffea spp.), tea (Camellia sinensis), guarana (Paullinia
cupana), maté (Ilex para-guariensis), cola nuts (Cola vera), and cocoa
(Theobroma cacao ). The amount of caffeine found in these
products varies – the highest amounts are found in guarana (4 –7%),
followed by tea leaves (3.5%), maté tea leaves (0.89–1.73%),
coffee beans ( 1 . 1 – 2 . 2 % ) , cola nuts (1.5%), and cocoa
b e a n s (0.03%)

Caffeine has pharmacological effects on central nervous

system, heart, peripheral and central vasculature, renal,
gastrointestinal and respiratory s yst e m. Du e t o th e wi d esp re ad
c ons u mpt io n of methylxanthines, it is important to collect pre-cise
information on their content in foods. Most research activities have
been focused on chromatographic methods, however,
spectrophotometric determination is preferred because of its rapidity,
high accuracy and reproducibility.
 USES OF CAFFEINE

 In Medicine, caffeine stimulates the central nervous system hear,

muscles and the centres that control Blood Pressure.
 Provides people with a temporary energy boost and is a mood
stimulant.
 It is used in analgesic tablets because of its Pain Relieving Property
 It is used for boosting Mental Alertness, Memory and Athletic
performance and for reducing Migraines and is used for controlling
obesity in overweight people
 It increases urine flow and can act as a “water pill”.
 Taking Caffeine by mouth seems to improve short term memory in
college students or people with outgoing personalities.
 It is used for Asthma, gall bladder disease, ADHD, low blood
pressure, depression, and many other conditions.
 Can relieve Fatigue because of its stimulating effects.
 HEALTH EFFECTS OF CAFFEINE

 It is Psycho-stimulant
 It improves mental stability
 Its effect is learning is doubtful but intellectual performance my
improve. It has been used to reduce Fatigue and Boredom.
 When administered internally it stimulates heart and nervous
system and also acts as a diuretic.
 On the Contrary its excessive use is harmful to digestion and its
long use is harmful leads to mental retardation.
 Giving Caffeine by the mouth or by IV to premature infants seems
to reduce the risk for lung problem
 Drinking Beverages that contain caffeine is linked with a lower risk
of developing type 2 diabetes. But it’s not clear if consuming
caffeine helps to treat diabetes.
 PROCEDURE

 First, 50g of tea leaves were taken as sample and 150ml of water
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 filtrate
leading to formation of a coloured precipitate.
 Lead acetate was kept on added up till no more precipitate was
formed. The solution was again filtered
 The solution so obtained was heated until it has become 50ml.
Then it was left to cool. After that, 20ml of chloroform was added
to it. Soon after, 2 layers appeared in the separation funnel.
 The two layers were separated. The solution was then kept to be
left in the atmosphere to allow the chloroform get evaporated. The
residue left behind was caffeine.
 Then it could be weighed and the observation was recorded.
 Similar procedure was observed with different samples of tea and
quantity of caffeine was recorded in them.
 OBSERVATION

 RED LABEL TEA (BROOKE BOND)

Description Weight (g)

China Dish : 46.60
China Dish with precipitate : 47.20
Amount of Caffeine : 0.60

 YELLOW LABEL TEA (LIPTON)

Description Weight (g)

China Dish : 46.60
China Dish with precipitate : 47.10
Amount of Caffeine : 0.50

 GREEN TEA (LIPTON)

Description Weight (g)

China Dish : 46.60
China Dish with precipitate : 47.05
Amount of Caffeine : 0.45
 RESULT

 The quantity of caffeine in Red Label Tea is 60mg per sample of 50g
 The quantity of caffeine in Yellow Label Tea is 50mg per sample of
50g
 The quantity of caffeine in Green Tea is 45mg per sample of 50g

CONCLUSION

QUANTITY OF CAFFEINE

RED LABEL>YELLOW LEVEL>GREEN LEVEL

 BIBLIOGRAPHY

 Komes et.al, 2009. Determination of Caffeine content in Tea and

Mate Tea by Using different methods. Czech J.Food Sc Vol 27,
2009, Spl Issue, pp231-216
 Google Scholar
 NCERT Chemistry Text Book
 Wikiepedia