TOPIC: To determine

percentage of caffeine in
different tea samples.
Submitted by: RATHAN H.P
Submitted to: Ms. Namitha

Reg.No:

DATE
SIGNATURE

ACKNOWLEDGEMENT
I had an enriching experience working on
the project. I would thank all those who had
helped me in the successful completion of
the project.
I own my sincere gratitude to the president
of our school Prof. M.B PURANIK and to our
Principal Mrs.SUSHMA DINAKAR. I would
also like to thank Mr. VINAYAK B.G for
encouraging me to do this project.
I am indebted to my subject teacher Mr.
GANGADHAR, Ms. SANDYA, Mr. RAVIKIRAN
for their constant guidance and
encouragement.
I also extend my thanks to all the teaching
and non-teaching staff for supporting me.

Also, with deep gratitude I acknowledge the

help, guidance and constant support of my
parents and friends.

INDEX:

CONTENT

Introduction
Aim
Apparatus
Theory
Procedure
Calculation
Observation
Results

Page.
no

Precautions
Photo gallery
Bibliography

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 of any
stimulation. The degree to which an
individual is stimulated by given
amount of caffeine varies from
individual to individual.

AIM:
To determine percentage
of caffeine in different
tea samples.

APPARATUS:
Different tea samples,
Distilled water, conical
flask, calcium
carbonate, filter paper,
chloroform, separating
funnel.

THEORY
Use difference in the solubility of
caffeine and tannic acid in water
and chloroform to separate them
from tea leaves.
Caffeine is much more soluble in
chloroform than in water. But
tannic acid is extensively soluble
in water as well as chloroform.

Procedure
STEP-1
Extraction of Water Soluble
Components from Tea Sample
1. Take about 100ml of distilled water in
250ml conical flask.
2. Add 5gm of tea and boil it for 4 to 5
minute. Then cool it and filter.
3. Repeat this process again with 100ml of
distilled water and residual tea.
4. The filtrate in each case should be
collected.
5. Now the wet tea samples may be dried
in an over and weighted.

STEP-2
Removal of Tannic Acid from
Filtrate
1. The filtrate obtained in the first step is
now boiled with 2-3 gram calcium
carbonate to get tannic acid, present in tea

extract, precipitated. On leaving it for ten

minutes ppt. is obtained.
2. Filter the solution without disturbing
the ppt carefully. The ppt should be
transferred to filter paper only after all the
filtrate is removed.
3. Tannic acid has been extracted in the
form of calcium ternate which on treatment
with hydrochloric acid gives tannic acid.
4. The filtrate is now free from tannic acid
and can be used to extract caffeine.

STEP-3
Extraction of Caffeine from Tannic
Acid Free Filtrate
1. Take tannic acid filtrate obtained in step
2 and add 100 ml of chloroform in it in a
separating funnel and allow it to stand for
10 minutes.
2. From this chloroform extract,
chloroform may be distilled or evaporated.
The pale green residue obtained is crude
caffeine. Repeat this experiment with other
brands of tea and record your observation
in a tabular form.

CALCULATION:
Weight of tea used = W1 gram.
Weight of Caffeine = W2 gram.
Percentage of solute caffeine = W1 / W2 x
100

Calculations of
W1 =
W2 =
Percentage of caffeine =

Calculations of
W1 =
W2 =
Percentage of caffeine =

Calculations of
W1 =
W2 =

Percentage of caffeine =

OBSERVATION:
Sl.no Name of

W1

W2 % of

brand

caffeine

1.
2.
3.

RESULTS:
The tea sample of
contain highest amount of caffeine and
hence:1. Gives better taste than others.
2. It is more harmful for our health.

Precautions and
Expected Errors:
1. Chloroform should not be smelt directly
for a long time as it is toxic.
2. The measurement of weight of tea
leaves and all extract should be precise.
3. The measurement of weight of tea
sample and all extract should be precise.
4. The water used should be distilled.
5. Apparatus should be clean and dry.
6. No water should be added to any
extract in between the experiment as it
may get errors in calculation.

7. No prolonged heating should be done as

water may evaporate in large quantity
along with same volatile solutes.

Photo gallery:

Bibliography:
www.google.com
www.wikipedia.com
www.scribd.com
Comprehensive practical
chemistry lab manual.