CHEMISTRY INVESTIGATORY PROJECT

THE STUDY OF CONTENTS RESPONSIBLE

FOR FLAVOUR OF TEA

PRITHVINATH.P.KAMATH XII-A
PURNENDU SHEKHAR XII-A
PRASANTH.R XII-A
KENDRIYA VIDYALAYA ANNA NAGAR
2014-2015

Acknowledgement
We would like to express my sincere gratitude to
my chemistry mentor Mrs.Muthulakshmi for her
vital support, guidance and encouragement
without which this project would not have come
forth we would also like to express our gratitude to
the lab assistant Shri.Gopi for support during the
successful making of this project.

INTRODUCTION
Tea is made from the young leaves and buds of the
tea plant. Tea leaves are rich in caffeine (an
alkaloid).Besides caffeine, tea leaves contain
tannic acid and colouring matter, such as
polyphenolic compounds. The relative amounts of
these substances are different in different varieties
of tea leaves that is why their taste and flavour are
different.
It is the most commonly and widely used soft
beverage in the household. It acts as a stimulant
for central nervous system and skeletal
muscles.tha is why tea removes fatigue, tiredness
and headache. It also increase the capacity of
thinking. It also used for lowering the body
temperature.

INVESTIGATORY PROJECT WORK

The Study of contents Responsible for Flavour of
Tea
EXPERIMENT-1
OBJECTIVE:
To compare the tannic acid content of various
samples of tea.
APPARATUS REQUIRED:
Beakers, conical flasks, funnel, heating
arrangement, various samples of tea, calcium
carbonate, concentrated HCl.
THEORY:
The tannic acid present in the tea leaves is
precipitated as calcium tannate by treatment of
aqueous solution of tea with calcium carbonate.
Calcium tannate is the hydrolysed with
concentrated HCl and recrystallised from water.

PROCEDURE:
1. Weigh 10g of each of the given samples of tea
leaves.
2. Take 100ml of distilled water in a 400ml
beaker and boil it. Then add first sample of tea
leaves to it and boil for 10 minutes. Cool and
filter the solution.
3. To the filtrate add about 2g of solid calcium
carbonate and boil the contents. Tannic acid
gets precipitated as calcium tannate. Separate
the precipitate of calcium tannate by filtration.
4. Calcium tannate obtained is hydrolysed by
warming with4-5ml of concentrated HCl. The
tannic acid obtained is crystallised from water
and weighed.
5. Repeat the steps 2, 3 and 4 with the other
samples of tea and record the observations.

OBSERVATIONS:
S.NO BRAND
WEI
NAME OF GHT
THE TEA
OF
THE
TEA
LEA
VES
TAK
EN
1.
GREEN
10
TEA
2.
RED
10
LABEL
3.
3ROSES
10
4.
TAJ
10
MAHAL

WEIGHT
OF
TANNIC
ACID
OBTAINED

%OF
TANNIC
ACID
OBTAINED

1.34

13.4

1.52

15.2

1.74
1.98

17.4
19.8

RESULT:
The tea sample containing higher percentage
of tannic acid gives better flavour.

BIBLIOGRAOHY:

 COMPREHENSIVE PRACTICAL
CHEMISTRY(CLASS XI)
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