CONTENTS

1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result

8. Bibliography

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 hand 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 xanthenes 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. After all our main stress is on the presence of
caffeine in xanthene beverages and so in this project we will study and observe the quantity of
caffeine varying in different samples of tea leaves.
 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 thiobromine.

Purely it is white, crystalline solid in the form of needles. Its melting point is 123 c. It is the main active
0

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:
1. In medicine, it is used to stimulate, 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.

Effects of Caffeine
1. It is psycho - stimulant.
2. It improves physical and mental ability.
3. Its effect in learning is doubtful but intellectual performance may improve where it has been used to
reduce fatigue or boredom.
4. When administered internally, it stimulates heart and nervous system and also acts as diuretic. On the
contrary their excessive use is harmful to digestion and their long use leads to mental retardation.

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 tealeaves and quantity
of caffeine was observed in them.
OBSEVATIONS:
1. Red Label Tea (Brooke Bond)

Weight of china dish 46.60gms

Weight of china dish with precipitate 47.20gms.
Amount of caffeine 0.60gms

2. Yellow Label Tea (Lipton)

Weight of china dish 46.60gms

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

3. Green Label Tea (Lipton)

Weight of china dish 46.60gms

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

Result :
1. Quantity of caffeine in Red label tea is 60mg. /sample of 50 gm.
2. Quantity of caffeine in yellow label tea is 55mg. /sample of 50 gm.
3. Quantity of caffeine in green label tea is 45mg. /sample of 50 gm.

Graphically plotting various tea samples in accordance with the amount of caffeine present in them we
present a stunning find
Order of quantities of caffeine in different samples of tea
leaves:-
RED LABEL > YELLOW LABEL > GREEN LABEL

BIBLIOGRAPHY
This project is made by using the analytical data provided
by the following reference books and websites:

1. NCERT Book.
2. www.Google.com
3. Wikipedia (Encyclopedia)
4. www.scribd.com
 6

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.
 7

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.
 8

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.
 9

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 oF

 Boiling point :352 oF
 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.
 10

MATERIALS REQUIRED

Green Label Tea

Yellow Label Tea
Red Label Tea
Lead acetate
Chloroform
Beakers
Glass rod
Filter paper
Funnel
Water
 12

OBSERVATION TABLE

Tea samples

Red Label Yellow Label Green Label

Weight of china dish 46.60 gms 46.60 gms 46.60 gms

Weight of china dish

47.20 gms 47.15 gms 47.05 gms
with precipitate

Amount of Caffeine 0.60 gms 0.55 gms 0.45 gms

 15

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.

 16

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
 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.
After all our main stress is on the presence
of caffeine in xanthene beverages and so in
this project we will study and observe the
quantity of caffeine varying in different
samples of tea leaves.
 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 thiobromine

Purely it is white, crystalline solid in the

form of needles. Its melting point is 123ºc. 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.
STRUCTURE OF CAFFEINE

STRUCTURE OF XANTHINE
 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.
 EFFECTS OF CAFFEINE
POSITIVE EFFECTS

 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 fatigue
or 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

 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.

 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 tealeaves and quantityof caffeine was
observed in them.
Graphically plotting various tea samples in accordance
with the amount of caffeine present in them we
present a stunning find:

Order of quantities of caffeine in different samples of tea

leaves:

RED LABEL >YELLOW LABEL >GREEN LABEL