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Pri Yanshu

The project titled 'Acidity in Tea Leaves' by Priyanshu Kumar investigates the acid content in different tea leaf samples. The study reveals that Twining's tea has the highest amount of oxalic acid compared to Red Label and Taj Mahal, indicating a better flavor. The project includes a detailed methodology, observations, and a bibliography of sources used.

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Priyanshu
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21 views11 pages

Pri Yanshu

The project titled 'Acidity in Tea Leaves' by Priyanshu Kumar investigates the acid content in different tea leaf samples. The study reveals that Twining's tea has the highest amount of oxalic acid compared to Red Label and Taj Mahal, indicating a better flavor. The project includes a detailed methodology, observations, and a bibliography of sources used.

Uploaded by

Priyanshu
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHEMISTRY - PROJECT

Acidity in Tea
Leaves
SESSION-2024-25

Submitted by: PRIYANSHU KUMAR


Guided By : SUNIL VODELA
Class : XI Science
CERTIFICATE

It is hereby certified that original and genuine work is carried


out to investigate about the subject matter and the related
data collection has been completely solely and satisfied by
Priyanshu Kumar regarding the project titled “ACIDITY IN
LEAVES”

Teacher’s Signature
ACKNOWLEDGEMENT

I take this opportunity to express my gratitude towards

my chemistry teacher Sunil Vodela, for his precious and

valuable guidance which played a crucial role in not only my

investigatory project on the topic “Acidity of tea leaves”, but

also throughout the session with my studies. I am very

grateful to the school as well, for giving me this opportunity.

Last but not the least I would like to thank my parents

and friends for helping me in this project.


INDEX
1. ABSTRACT

2. THEORY

3. REQUIREMENTS

4. PROCEDURE

5. OBSERVATION

6. RESULT

7. BIBLIOGRAPHY
ABSTRACT
Aim: To compare the acid content of acid in different
samples of leaves.

Tea can be described as an agricultural plant that is industrially


important because of the produce of its leaves, when immersed in hot water.
Tea however is an aromatic beverage that can be prepared in several
different ways.
Each method of preparation has a certain effect on the acidity of the
beverage. My aim in this experiment is to capture the difference in the acidity
of the beverage by analyzing the mixture in different ways.
Tea after water, is the world’s most popular beverage of consumption,
as it is not extremely expensive, and has a pleasant texture and aroma. The
leaves of the tea plant are oxidized and cured. The leaves are then introduced
into hot/boiling water, which causes a release in the flavor and color
contained in the leaf of the plant. Some people prefer to drink tea in this
form, while others prefer it with milk. Some people add sugar. All these
activities cause different outcomes in the pH value of the beverage.
THEORY
 Tea contains catechins, a type of
antioxidant. In a freshly picked tea leaf,
catechins can comprisal up o 30% of the
dry weight.

 Tea also contains L-threonine, and the


stimulant caffeine at about 3% of its dry
weight depending on the type, brand and
brewing method.

 Tea also contain small amounts of the


bromine and theophylline. Due to modern
environmental pollution, fluoride and
aluminum have also been found to occur
in tea.

 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 or catechins which
are a specific type of tannin.

 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 hydrolyzed
with conc.H2SO4 and recrystallized from water.
REQUIREMENTS
1. 10gm of three different types of tea leaves

2. Calcium Carbonate
(CaCO3)

3. Filter Paper

4. Funnel

5. Beaker

6. Tripod Stand

7. Bunsen Burner
PROCEDURE
1. Weigh exactly 10gm of 1st sample of tea leaves.

2. Take 200ml 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 4gms 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 steps for the other two samples.


OBSERVATIONS

S.No Brand of tea Weight of Weight of % of oxalic


Tea Leaves Acid Acid
obtained
1 RED LABEL 10 gm 0.91 gm 9.10%
2 TWINING 10 gm 0.97gm 9.70%
3 TAJ MAHAL 10 gm 0.80gm 8.00%
RESULT

Twining’s has high amount of oxalic acid among Red Label,


Taj Mahal, and Twining’s.
Thus, Twining 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

 https://www.seminarsonly.com

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