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8549 Study of The Quantity of Casein Present in Different Samples of Milk

The document outlines a procedure for determining caffeine content in various tea samples, detailing the necessary chemicals and apparatus, theoretical background, and experimental steps. Results show that Red label tea contains the highest caffeine amount at 60mg per 50g sample, followed by Yellow label tea at 55mg, and Green label tea at 45mg. Precautions for the experiment include ensuring clean apparatus and careful handling of chloroform due to its toxicity.

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14 views12 pages

8549 Study of The Quantity of Casein Present in Different Samples of Milk

The document outlines a procedure for determining caffeine content in various tea samples, detailing the necessary chemicals and apparatus, theoretical background, and experimental steps. Results show that Red label tea contains the highest caffeine amount at 60mg per 50g sample, followed by Yellow label tea at 55mg, and Green label tea at 45mg. Precautions for the experiment include ensuring clean apparatus and careful handling of chloroform due to its toxicity.

Uploaded by

karthikab
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DETERMINATION OF

CAFFEINE IN
DIFFERENT TEA
SAMPLES
CONTENTS

S.NO TOPIC PG NO
1 Aim 6

2 Chemicals and apparatus required 7

3 Theory 8

4 Experimental procedure 11

5 Observations 13

6 Result 14

7 Precautions 15

8 Pictures 16

9 Bibliography 18
AIM
Determination of caffeine in different tea
samples.
CHEMICALS AND APPARATUS
REQUIRED

Apparatus:
• Beakers
• Funnel
• Glass rod
• Filter paper
• Bunsen burner
• China dish
• Weighing machine

Chemicals:
• Different tea samples
• Lead acetate
• Chloroform
• Distilled water
THEORY
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 xanthene
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.

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 1230C. 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:
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
i. First of all, 50 grams of tea leaves were taken as sample
and 150 ml of water was added to it in a beaker.

ii. Then the beaker was heated up to extreme boiling.

iii. The solution was filtered and lead acetate was added to
the filter paper, leading to the formation of a curdy
brown coloured precipitate.

iv. We kept on adding lead acetate till no more precipitate


has been formed.

v. Again solution was filtered.

vi. Now the filtrate so obtained was heated until it had


become 50 ml.

vii. Then the solution left was allowed to cool.

viii. After that, 20 ml. of chloroform was added to it.


ix. Soon after, two layers appeared in the separating
funnel.

x. The residue left behind was caffeine.

xi. Then we weighed it and recorded the observations.

xii. Similar procedure was performed with different samples


of tealeaves and quantity of caffeine was observed in
them.

OBSERVATIONS

Weight of
Name of the tea Weight of Amount of
china dish with
variety china dish caffeine
precipitate
Red label tea
46.60 g 47.20 g 0.60 g
(Taj mahal)
Green label tea
(Lipton) 46.60 g 47.15 g 0.55 g

Yellow label tea


46.60 g 47.05 g 0.45 g
(Lipton)
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.

Order of quantities of caffeine in different samples of tea:

Red label>Yellow label>Green label


PRECAUTIONS
i. Apparatus should be clean and dry

ii. Chloroform should not be smelt directly for a


long time as it itself is toxic.

iii. The measurement of weight of tea leaves and all


extract should be precise.

iv. The measurement of weight of tea sample and


all extract should be precise.
PICTURES
BIBLIOGRAPHY

➢ http://www.wikipedia.com

➢ http://www.google.co.in

➢ http://www.slideshare.net

➢ http://www.chemistrylab.co.in

➢ http://www.cbseportal.com

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