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raj yadav

The project investigates the acidity of tea leaves, focusing on the oxalic acid content in different tea samples. It concludes that Twining's tea has the highest amount of oxalic acid compared to Red Label and Taj Mahal, contributing to its better flavor. The study emphasizes that the acidity in tea is due to tannins and not tannic acid, with polyphenols being the primary contributors.

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9 views

raj yadav

The project investigates the acidity of tea leaves, focusing on the oxalic acid content in different tea samples. It concludes that Twining's tea has the highest amount of oxalic acid compared to Red Label and Taj Mahal, contributing to its better flavor. The study emphasizes that the acidity in tea is due to tannins and not tannic acid, with polyphenols being the primary contributors.

Uploaded by

chandildhruv3
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Acidity Of Tea Leaves

Chemistry Project

Raj Yadav
XI - Science
Acknowledgement

I take this opportunity to express my


gratitude towards Ms Sweta Saxena ,
for her precious and valuable guidance
which played a crucial role in not only
my project, but also throughout the
session with my studies. I am very
grateful to the school as well, for
providing me with the necessary
facilities.
.
Something About Tea
Tea is an
aromatic
beverage

commonly prepared by pouring hot or


boiling water over cured leaves of the
tea plant, Camellia sinensis. After water,
tea is the most widely consumed
beverage in the world. It has a cooling,
slightly bitter, astringent flavour which
many people enjoy.

Contents of Tea
Tea contains catechins, a type of
antioxidant. In a freshly picked tea leaf,
catechins can comprisal up to 30% of
the dry weight. Tea also contains L-
theanine, and the stimulant caffeine at
about 3% of its dry weight, translating
to between 30 mg and 90 mg per 8 oz
(250 ml) cup depending on type, brand,
and brewing method.
Tea also contains small amounts of
theobromine and theophylline. Due to
modern environmental pollution,
fluoride and aluminium have also been
found to occur in tea, with certain types
of brick tea made from old leaves and
stems having the highest levels. This
occurs due to the tea plant's high
sensitivity to and absorption of
environmental pollutants.
Something About Tannic Acid
Tannic Acid in tea is actually
A myth, a rather popular
one. The acidity of tea leaves
is not due to the tannic
acid. Tea contains polyphenols (aka
catechins), which are a specific type of
tannin. Green Tea contains more of
these substances (30-42% of the
extractable solids) than Black Tea or
Oolong Tea. Tea does not contain Tannic
Acid. Thus, the acidity of tea is due to
tannins and not tannic acid.

Reason for Acidity of Tea Leaves


Tea contains a variety of naturally acidic
and basic compounds which interact to
form a mildly acidic solution. A 2001
analysis of black tea found that the
dominant anions (acidic parts of
compounds) in brewed tea were oxalate
and citrate. Citrate is associated with
citric acid, and is a common organic
acid also found (in much higher
concentrations) in citrus fruit like orange
and lemons. Oxalates are also
widespread in leafy vegetables and
fruits.

Aim
To compare the oxalic acid content in the various
samples of tea leaves

Materials Required
1. 5gm of three different types of
tealeaves
2. Calcium Carbonate (CaCO3)
3. Filter Paper
4. Funnel
5. Beaker
6. Chemical Balance
7. Wire Gauge
8. Tripod Stand
9. Bunsen Burner
Theory
The oxalic acid present in the tea leaves
is precipitated as calcium oxalate by
treatment of aqueous solution of tea
with calcium carbonate. Calcium oxalate
is then hydrolysed with conc. H2SO4
(concentrated sulphuric acid) and
recrystallized from water.
Procedure

1.Weigh exactly 5gm of 1st sample of tea


leaves.
2.Take 100ml of distilled water in a
beaker.
3.Put tea leaves in above beaker boil it
for 10 minutes.
4.Filter above boiled solution using
funnel and filter paper in another
beaker.
5.IN filtrate add 2gms of CaCO3 and boil
it.
6.Filter above boiled solution using
funnel and filter paper in another
beaker. There will be a ppt. of Calcium
oxalate on the filter paper.
7.Keep filter paper aside and let it dry.
8.Weigh the ppt. of oxalic acid.
9.Repeat the above 1-8 steps for the
other two samples.
Observation Table

S.no Brand Weigh Weight Percenta


of Tea t of of acid ge of
Tea obtain Oxalic
Leave ed Acid
s
1 Red 10gm 0.91gm 9.1%
Label
2 Twining 10gm 0.97gm 9.7%
's
3 Taj 10gm 0.80gm 8.0%
Mahal
Graphical
Representation

Amount of Oxalic Acid(in gm)


1.2

0.8

0.6

Amount of Oxalic
Acid(in gm)
0.4

0.2

0
Red Label Twinings Taj Mahal
Result

Twining's has high amount of oxalic acid


among Red Label, Taj Mahal, and Twining's.
Thus Twining’s has a good flavour.
Bibliography
 www.wikipedia.com

 https://www.healthline.com/health/food-nutrition

 https://www.yashodahospitals.com/blog

 http://www.steepers.net/chemical-composition-of-

tea.html

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