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Chemistry Project to Determine the Caffeine in Tea Samples

ACKNOWLEDGEMENTS

Determination of Caffeine in Tea Samples

First of all T would like to thank my cousin brother Mr. Neeraj Naithani Research Scholar Department of Chemistry, TTT Roorkee
for his contribution in this study. T would also like to thank my Chemistry Teacher Ms. Rampal in providing a helping hand in
making my project titled Determination Of Caffeine In Tea Samples.
Disclaimers: The errors idiocies and inconsistencies remain my own.
Ankit Bahuguna
(Name and signature of the student)
Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)
It is hereby certify that, the original and genuine research work is carried out to investigate abut the subject matter and the
related data collection and has been completed solely and satisfactorily by this student regarding the Project titled
Determination Of Caffeine In Tea

Samples.
Signature
(Subject Teacher)

Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)

CONTENTS
1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result
Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)
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

Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)

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 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
Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)
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.
Determination of Caffeine in Tea Samples Ankit B ahuguna (XTTA)
Theory
The most important methylated alkaloid that occurs naturally is caffeine. Its molecular formula is CsH10N4O2. 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 rst 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 ltrate is then extracted with extracts caffeine because it is more
soluble in it then water.
Determination of Caffeine in Tea Samples Ankit B ahnsiin a (XTTA)
Uses of Caffeine :
l.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 benecial in migraines.
Determination of Caffeine in Tea Samples Ankit B ahnsnna (XTTA)
Effects of Caffeine
l.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.
Determination of Caffeine in Tea Samples Ankit B ahnsnna (XTTA)
Procedure
=^> First of all, 50 grams of tea leaves were taken as sample and 150 ml of water was added to it in a beaker.
=^> Then the beaker was heated up to extreme boiling.
=^> The solution was ltered and lead acetate was added to the ltrater, leading to the formation of a curdy brown coloured
precipitate.
=^> We kept on adding lead acetate till no more precipitate has been formed.
=^> Again solution was ltered.
=^> Now the ltrate so obtained was heated until it had become 50 ml.
=^> Then the solution left was allowed to cool.
=^> After that, 20 ml. of chloroform was
added to it. =^> Soon after, two layers appeared in the

separating funnel.
Determination of Caffeine in Tea Samples Ankit Bahueuna (XTT A)
=^> We separated the lower layer.
=^> The solution then exposed to atmosphere in order to allow chloroform to get evaporated.
=^> The residue left behind was caffeine.
=^> 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
Determination of Caffeine in Tea Samples Ankit B ahueuna (XTTA)
I.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
Determination of Caffeine in Tea Samples A nkit B ahueuna (XTTA)
3.Green Label Tea (Lipton)
Weight of china dish 46.60gms. Weight of china dish with precipitate 47.05gms. Amount of caffeine 0.45gms.
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.
Quantity of caffeine in green label tea is 45mg./sample of 50 gm.
Determination of Caffeine in Tea Samples Ankit B ahnsiin a (XTTA)
0.6 0.5 0.4 0.3 0.2 0.1
0
Graphically plotting various tea samples in accordance with the amount of caffeine present in them we present a stunning nd:
60 mg 55 mg 45 mg RED LABEL YELLOW LABEL GREEN LABEL
Order of quantities of caffeine in different samples of tealeaves
Heel Label > Yellow Label > ten Label
Determination of Caffeine in Tea Samples Ankit B ahiisiina OCTT-A)
Comments (7)
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tanya

August 26th, 2010 at 13:29 | #1

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thnx a lot..

tanya

August 26th, 2010 at 13:30 | #2

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I really liked this project.

rohan

September 5th, 2010 at 17:34 | #3

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the material was really helpful but im still doubtful if the school would provide us with chloroform.i had also did a projet on
galvanic cell..thanks
S.K. Sinha

October 2nd, 2010 at 11:57 | #4

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Please send a chemistry project report on Study of different sample of tea leaf and reasons for variation in their taste. on my
e-mail address : sksbispbo@yahoo.in
S.K. Sinha

October 2nd, 2010 at 12:01 | #5

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Please e.mail at the earliest but not later than 5th Oct 2010. With thanks
fathima

October 4th, 2010 at 09:53 | #6

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.we wer sooo happy 2 nd our projectit helpd us a loot..thank u sooo much!!!!
LOVELY

October 6th, 2010 at 12:23 | #7

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it is a nice project . it literally saved my life !thanx a lot my friend.

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