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CHEMISTRY INVESTIGATORY PROJECT

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7 views

CHEMISTRY INVESTIGATORY PROJECT

Uploaded by

amanrafi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHEMISTRY INVESTIGATORY

PROJECT

“DETERMINATION OF
CAFFEINE IN TEA
SAMPLES”
certificate
acknowledgement
contents
Introduction

Tea is the most commonly and widely used soft beverage in the
household. It acts as a stimulant for central nervous system 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 body temperature. The principal constituent
of tea, which is responsible for all these properties, is the
alkaloid-caffeine. The amount of caffeine in tea leavers varies
from sample to sample.
Originally it was thought that caffeine is responsible for the
taste and flavour of tea. But pure caffeine has been found to be
a tasteless while substance. Therefore, the taste and flavour of
tea is due to some other substance present in it. There is a little
doubt that the popularity of the xanthenes beverages depends
on their stimulant action, although most people are unaware of
any stimulation. The degree to which an individual is stimulated
by given amount of caffeine varies from individual to individual.

For example, some people boast their ability to drink several


cups of coffee in evening and yet sleep like a long, on the other
hands there are people who are so sensitive to caffeine that
even a single cup of coffee will cause a response boarding on
the toxic.

The xanthene beverages also create a medical problem. They


are dietary of a stimulant of the CNS. Often the physicians face
the question whether to deny caffeine containing beverages to
patients or not. In fact children are more susceptible than
adults to excitation by xanthenes.
For this reason, tea and coffee should be excluded from their
diet. Even cocoa is of doubtful value. It has a high tannin
content may be as high as 50 mg per cup.
THEORY

The most important methylated alkaloid that occurs


naturally is caffeine. Its molecular formula is
C8H10N4O2. Its IUPAC name is 1, 3, 7-trimethylxanthene
and common name is 1-methylated theobromine.

Purely it is white, crystalline solid in the form of needles.


Its melting point is 123°c. It is the main active principle
component of tea leaves. It is present in tea leaves up to
3% and can be extracted by first boiling the tea leaves
with water which dissolves many glycoside compounds
in addition to caffeine. The clear solution is then treated
with lead acetate to precipitate the glycoside
compounds in the form of lead complex. The clear
filtrate is then extracted with extracts caffeine because it
is more soluble in it then water.
USES OF CAFFEINE

In medicine, it is used to stimulate, central nervous system


and to increase flow of urine.

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.

Caffeine is also used in analgesic tablets, as it is believed to


be a pain reliever. It is also beneficial in migraines.
POSITIVE EFFECTS OF CAFFEINE

It is psycho-stimulant.

It improves physical and mental ability.

Its effect in learning is doubtful but intellectual


performance may improve where it has been used to
reduce fatiguor boredom.

When administered internally, it stimulates heart and


nervous system and also acts as diuretic.

Caffeine has been shown to increase the metabolic rate.

NEGATIVE EFFECTS OF CAFFEINE


On the contrary their excessive use is harmful to digestion
and their long use leads to mental retardation.

Caffeine can increase blood pressure in non-habitual


consumers.

Caffeine withdrawal can produce headache, fatigue and


decreased alertness.

High doses of caeffine (300 mg or higher) can cause


anxiety.
AIM
“TO DETERMINE THE
PERCENTAGE OF CAFFEINE
IN DIFFERENT SAMPLES
OF TEA”
MATERIALS REQUIRED

• TEA LEAVES(RED LABEL TEA, YELLOW


LABEL TEA,GREEN LABEL TEA)
• BUNSEN BURNER
• BEAKERS
• LEAD ACETATE
• CHLOROFORM
• FILTER PAPER
• FUNNEL
• WATER
PROCEDURE

1.First of all, 50 grams of tea leaves were taken as


sample and 150 ml of water was added to it in a
beaker
2.Then the beaker was heated up to extreme
boiling.
3.The solution was filtered and lead acetate was added
to the filtrater, leading to the formation of a curdy
brown coloured precipitate.
4.We kept on adding lead acetate till no more
precipitate has been formed.
5. Again solution was filtered.
6. Now the filtrate so obtained was heated
until it had become 50 ml.
7. Then the solution left was allowed to cool.
8.After that, 20 ml. of chloroform was added to it
9.Soon after, two layers appeared in the
separating funnel.
10. We separated the lower layer.
11. The solution then exposed to atmosphere in
order to allow chloroform to get evaporated.
12. The residue left behind was caffeine.
13. Then we weighed it and recorded the observations.

Similar procedure was performed with different


samples of tea leaves and quantity of caffeine was
observed in them
OBSERVATIONS

1-RED LABEL TEA(BROOKE BOND)

Weight of china dish = 46.60 gms


Weight of china dish with precipitate = 47.20 gms
Amount of caffeine = 0.60 gms
2.YELLOW LABEL TEA (LIPTON)

Weight of china dish= 46.60 gms


Weight of china dish with precipitate= 47.15 gms
Amount of caffeine= 0.55 gms

3.GREEN LABEL TEA (LIPTON)


Weight of china dish= 46.60 gms
Weight of china dish with precipitate= 47.05 gms
Amount of caffeine= 0.45 gms
RESULT

1. Quantity of caffeine in Red label tea is 600mg.


/sample of 500 gm.
2. Quantity of caffeine in Yellow label tea is
550mg./sample of 500 gm.
3. Quantity of caffeine in Green label tea is
450mg./sample of 500 gm.

Order of quantities of caffeine in different samples of


tea
leaves:

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