AMbbAADADAAAAAAAAAAAAAAAAAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAABAAAAA 1 THE SWISS CENTRAL SCHOOL SENIOR SECONDARY ELLUVILA GRADE XI CHEMISTRY INVESTIGATORY PROJECT 2020- DETERMINATION OF CAFFEINE IN TEA SAMPLES Submitted by Submitted to ANCY. A.S Mrs K. SINDHU MmAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAMAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAS LAMA AAA AAA AAA bbb bbbhhbbbhbbbhhhbhbdhbdhhhhhhbbbbhbhhhbbAhbddhd VUVVVWVVVYVYTVVTTTY > > > > is 5 > > > > > > ig ig > > > Ig > > > > AFAITT TTT VON TVTTTVTTTTThis is to certify that ANCY A S, student of class XI has successfully completed their Chemistry Investigatory Project on the topic “Determination Of Caffeine In Tea Samples” under the guidance of Mrs K. Sindhu during the year 2020-2021 in partial fulfilment of chemistry practical examination conducted by CBSE. PRINCIPAL SUBJECT TEACHER INTERNAL EXAMINER EXTERNAL EXAMINER : E : E : : : : E : E : : : : : : : : : : : : : : : : > E : E : : E E E E : : : : E : : : E : > E : E : > : : E : : : : : E : E : > : : : : : : : : : : : E > : F ALAA AALAAAAAAAAAAAAADAAAAbAbAAAAbAdAhdACKNOWLEDGEMENT | would like to express my special thanks of gratitude to my teacher Mrs Sindhu as well as our principal Mr Mathew Jacob who gave me the golden opportunity to do this wonderful project on the topic “Amount Of Caffeine Present In Different Tea Samples” which also helped me in doing a lot of research and | came to know about so many new thigs | am really thankful to them. Secondly | would also like to thank my parents and friends who helped me a lot in finalizing this project within the limited time frame. VYVVVYVVVVYYYYVYY PUY VV YTV YY YN YOY YVY YY YET ENVY YYYFYYYTYTT VTP ETY +rDOA DADDAAAAADADAADDAAADDdRdrRRADAAAAdddAAdddddddd, ADMAAADdAdddd ddd, CONTENTS SLNo. Topics 1 AIM 2 INTRODUCTION 3 USES OF CAFFEINE 4 EFFECTS OF CAFFEINE 5 THEORY 6 MATERIALS REQUIRED 7 PROCEDURE 8 OBSERVATION TABLE 9 RESULTS 10 PRECAUTIONS 11 CONCLUSION 12 BIBLIOGRAPHYDAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAL RAMMAAAAAAAAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAADAAAAAAADAAAAAAAAAAMAAAAAMAdAdddddd dd samples AIM To determine the amount of Caffeine present in tea LALAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALRAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAABAAAAAAAAAAAAAAAAAAAAAAAAAA ALA, © INTRODUCTION Tea is the most commonly and widely used soft beverage in the household. It acts as a stimulant for CNS 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 the body temperature. y 4| | | 3 3 | 4 4 <| <| 4 4 | 3 3 3 4 4 4 4 4 2 4 =| 4 3 3 The principal constituent of Tea, which Is responsible for all these properties, is the alkaloid- caffeine. The amount of caffeine in tea leaves varies from sample to sample. Caffeine constitute about 3% of the tea’s dry weight. Tea also contain small amount of theobromine and theophylline, which are stimulants and xanthines similar to caffeine Studies have found that the caffeine contents of 1 kg black tea ranged from 22-28 mg while in green tea ranges from 11-22 mg reflecting a significant difference between the two. TVVVVVVVVVVYVVYVVYVVYVVYVYYVYVVYVYYVVYVVVYVYVVVYYYYYYYYVVYYYVVYYYYVYYVVYYYVTVYTYFVYYYYYTTT: AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAS USES OF CAFFEINE 1) In medicine, it is used to stimulates 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. 4) Used to restore mental alertness. 5) In certain dietary supplements used for weight loss, and in many popular energy drinks. tO DL AAMAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAALAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAmad Aad AAAMMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAADAAAAADAAAAEAS EFFECTS OF CAFFEINE POSITIVE EFFECTS 1) Caffeine has been shown to increase the metabolic rate and blocks the tiredness signal receptors 2) Low dose of caffeine shows increased alertness and decreased fatigue. NEGATIVE EFFECTS 1) Caffeine can increase blood pressure in non- habitual consumers. 2) Caffeine withdrawn and sleep can produce headache, fatigue and decreased alertness. 3) High doses of Caffeine (300 mg) can cause anxiety. 4) Caffeine can disrupt sleep and reduce blood flow to the brain in most people. VFN VW VVVVVVVVVVTTVVVVTVVVVVVVVT VFO OFIVVVVVVVVVVVVVVVVVVVVVYVV VF FORT ONVVVVTTVTVVVVVVVYTYTHEORY The most important methylated alkaloid that occurs naturally is caffeine. > Its molecular formula is: CaH1oNs02 > IUPAC name 11,3,7-trimethylxanthine > Molecular weight 7194.19 g/mol >» Molecular structure ° Clty Hen, N. gait 'N N be >» Melting point :460 °F » Boiling point 352 °F > Appears as odorless white powder or white glistening needles. > Its taste is bitter. > Solutions in water are neutral to litmus. » When heated to decomposition, it emits fumes of nitrogen oxides. AF ET TRTT TTT TT VV TUVV TUT VUVUV ITTV TUT UT OV TUN UV TVTUV TV TV TUVUV TW TVVIVOVTWTVTVVTVTVVIVIVTVTYTOVTWTSmhdbAAAMAAAMAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAMAAABAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALAAAS 10 W MATERIALS REQUIRED Green Label Tea “Yellow Label Tea “Red Label Tea “Lead acetate “Chloroform Beakers “Glass rod Filter paper “Funnel “Water VA AAAAAAAAMMAAAAAAAAAAAAAAAAAAL I> > I> > ls I> I> > > v AM AMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA ren) FOV WUVV VU V YTV VNU UVYVVVYVVVVYVUVYVUVTVVVTVVVVVYVYVVVYYVTYTTTYSWAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAS 4 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAL 11 PROCEDURE ¢ First of all, 50 grams of tea leaves were taken as sample and 150 ml of water was added to itina beaker. Then the beaker was heated up to extreme boiling. The solution was filtered and lead acetate was added to the filtrater, 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 filtered. Now the filtrate 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. 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. ° ° AA AAAAAAAAAAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAMAAAAAAAAAAAAAAAAAAAAAAAAAADSTea samples Weight of china dish | 46.60 gms 46.60 gms| 46.60 gms Weight of china dish with precipitate 47.20gms 47.15 gms| 47.05 gms Amount of Caffeine 0.45 gms WUVTV VV TVW VYVVVYTVVVVYYVTOVYVYVYVTYVYVYYYYYVTYVVYYVYTYVYVTYYVYVYVYTYYYTYYYYTYYYYYVYTYYYTYYYrS”AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAS ir > > > > > > > > iq > > > > iq > 3 > > > > > ig > > > > > > > > > > > > > > > > > > > > > > > > > > > > RESULTS Experimentally we found out that :- i. 50 gm of Red Label Tea has 600 mg amount of Caffeine present in it. ii. 50 gm of Yellow Label Tea has 550 mg amount of Caffeine present in it. iii. 50 gm of Green Label Tea has 450 mg amount of Caffeine present in it. Hence, Order of quantities of Caffeine in different samples of tea are :- Red Label > Yellow Label > Green LabelGraphically plotting various tea samples in accordance with the amount of caffeine present in them we present a stunning find: 60 mg 55 mg 45mg RED LABEL YELLOW LABEL | GREEN LABELRAMADMAALALAAAAAAAAADADMADAAAAAAAALADAAAAAADADAAALAAAAAAALAALAS, 1p PRECAUTIONS 1. Chloroform should not be inhaled directly for a larger period of time. 2. Test tubes and glass apparatus should be handled with care. 3. Care must be taken which heating the samples. 4. Reading must be taken accurately. MWAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALS 5. There should not be any error in the apparatus. [==] LA] [sr] [act] (es) [=] [=] [@) =) BS ae] Geer maiation TUVOV TNT VOT TTT TEV TNT VV TTVVVOV TUT TVTVEVVTUVUVTVVVVTVVVVVTUVYVVVVYVUVTVVNVVVUTTVVVYTVVTIVTTYRAAMAAMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAL AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAS CONCLUSION The content of caffeine varies depending on tea type, which is directly attributed to their processing and leaf maturity, White tea, made from the youngest tea leaves contained the highest caffeine content, and mate and roasted mate tea, the lowest. The spectrophotometric micro method proved to be the best alternative for the determination of caffeine content, exhibiting the most similar results to the HPLC analysis. According to the obtained results, all studied teas exhibited high antioxidant capacity, as opposed to caffeine, indicating that the contribution of caffeine to the antioxidant properties of these beverages is irrelevant LAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALAAAAAAAAAA A!