TO DETERMINE THE CAFFEINE IN TEA SAMPLES

A project work submitted for the partial fulfillment of requirement in chemistry of class
11.

SUBMITTED TO :
Global Educational Academy
Damak-06 Jhapa , Nepal
24-11-2080

SUBMITTED BY :
Samir Rajbansi
Roll no: 1
Class :11(Comp-A)
 CERTIFICATE OF APPROVAL

This is to certify that the project work entitled “To Determine The Caffeine In Tea" in the partial fulfillment of the
requirement of chemistry class 11 is submitted by Mr. Samir Rajbanshi under the supervision of Mr. Nagendra
Mishra has been accepted.

Supervisor Head of department

Head Of the Department

Mr. Deepak Bhattarai
Department Of Chemistry
Global Educational Academy
 LETTER OF RECOMMENDATION

This is to recommend that Mr. Samir Rajbanshi of Global Educational Academy has
done the project work entitled “To Determine The Caffeine In Tea" for the partial
fulfillment for the requirement for the chemistry class 11. To best of my knowledge, this
work has not been previously formed for any other degree. He has fulfilled all the
requirement laid down by NEB for the submission of project work for the award of +2
degree.

Nagendra Mishra
24-11-2080
 DECLARATION
The project work entitled “To Determine The Caffeine In Tea" which is being submitted
to the Department of Chemistry, Global Educational Academy, Nepal for the award of
class 11 degree in chemistry is carried out by Samir Rajbanshi under the supervision of
Nagendra Mishra, Department of Chemistry, Global Educational Academy. I hereby,
declare that this work is originally done by me and has not been previously formed any
where else for other degree. Any literature, data or work done by other or cited in this
project work has been given due acknowledgement and listed in reference section.

Samir Rajbanshi
samirrajbanshi345@gmail.com
 ACKNOWLEDGEMENTS
I feel immense pleasure in acknowledging my ineptness and heartfelt sense of gratitude to
my supervisor, Nagendra Mishra, Department of Chemistry, Global Educational Academy
for his sustained encouragement, regular guidance, inspiration, valuable suggestion and great
support throughout my period.
My special thank go to Head of Department, Deepak Bhattarai for providing us necessary
requirements and suggestion. I would like to thank and express my appreciation to my friends
and to my family members and to the institute or organization that funded the project.
THANK YOU ALL !!
Samir Rajbanshi
▪ NAME OF CONTENTS
▪ Introduction
▪ Uses Of Caffeine
▪ Effects Of Caffeine
▪ Theory
▪ Materials Required
▪ Procedure
▪ Observation Table
▪ Results
▪ Precautions
▪ Conclusion
▪ Bibliography
▪ 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.
▪ 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.
▪ 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.
▪ 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
➢ Melting point:460 °F
➢ Boiling point:352 °F
➢ Appears as odorless white powder or white glistening needles.
➢ Its taste is bitter.
➢ Solutions in water are neutral to litmus.
➢ When heated to decomposition, it emits fumes of nitrogen oxides.
➢ Molecular structure:
▪ MATERIALS REQUIRED
▪ 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.
▪ Similar procedure was performed with different samples of tealeaves
▪ OBSERVATION TABLE
▪ 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)
▪ 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 which heating the samples.
4. Reading must be taken accurately.
5. There should not be any error in the apparatus
 ▪ CONCLUSION
➢ The content of caffeine varies depending on tea type, which is
directly attributed to their processing and leaf maturity. White
tea, made from the 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 results to the HPLC analysis. According to the
obtained results, all studied teas exhibited high antioxidant
capacity, as opposed to caffeine, indicating that the
contribution of caffeine to the antioxidant properties of these
beverages is irrelevant
▪ BIBLIOGRAPHY
o www.geeksforgeeks.org
o www.ebay.fr
o www.news-medical.net