CHEMISTRY PROJECT
INVESTIGATORY PROJECT WORK
(2023-24)
TOPIC-
DETERMINATION OF CAFFEINE IN
TEA SAMPLES
A Project report submitted to the
Rani Laxmi Bai Memorial School
Sector-14, Vikas Nagar, Lucknow
Submitted By
OJASVI SHARMA
CLASS: XII-A2
Submitted To
(Name of teacher)
PGT Chemistry
InternalExaminer’sSignature ExternalExaminer’sSignature
CERTIFICATE
This is to certify that OJASVI SHARMA of class XII
Science has completed the investigatory chemistry project
entitled “DETERMINATION OF CAFFIENE IN TEA
SAMPLES” herself. The report is the result of her efforts
and endeavors. The report is found worthy of acceptance
as final project report for the subject Chemistry of Class
XII. She has prepared the report under my guidance.
(NAME OF CONCERNED TEACHER)
PGT CHEMISTRY
Rani Laxmi Bai Memorial School,
Sector-14, Vikas Nagar, Lucknow
ACKNOWLEDGEMENT
I would like to express my immense gratitude to my
chemistry teacher (NAME OF TEACHER) for the help and
guidance she provided me for completing the given
chemistry investigatory project.
I also thank my parents and other family members who
gave their inputs, ideas and help in making this project
and also their support and encouragement without which I
would have not been able to complete it in limited time
frame. Most of all I would like to thank my school
management, for providing us the golden opportunity to do
this project which helped me in doing a lot of research and
discovering and learning new things.
Lastly, I would like to thank my schoolmates who
displayed appreciation for my work and motivated me to
continue my work.
OJASVI SHARMA
Class: XII-A2
INDEX
1. Certificate
2. Acknowledgement
3. Introduction
4. Aim / Objective
5. Materials and Equipment required
6. Theory
7. Experimental Procedure
7.1 Experiment 1
7.2 Experiment 2
7.3 Experiment 3
8. Observation
9. Result
10. Precautions
11. Bibliography
INTRODUCTION
Tea is the most commonly and widely used soft-
beverage in the households. After plain water, tea is the
most widely consumed drink in the world. 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. Tea is the
only plant that contains L-theanine, an amino acid that
promotes calm and relaxation. It works in synergy with
the stimulant caffeine to induce a state of mindful
alertness.
Physically speaking, tea has properties of both
a solution and a suspension. It is a solution of all the
water-soluble compounds that have been extracted
from the tea leaves, such as the polyphenols and
amino acids, but is a suspension when all of the
insoluble components are considered, such as the
cellulose in the tea leaves.
The principal constituent of tea, which is responsible
for all these properties, is the alkaloid-caffeine.
What is Caffeine?
Caffeine is a natural stimulant found in certain plant foods,
including tea, coffee, cola nuts, cacao and guarana (found
in some energy drinks and bars).
It works by speeding up messages through the central
nervous system to the brain helping us to feel, temporarily,
more alert and awake. Caffeine affects everyone
differently, with some being very sensitive and unable to
consume caffeine at all and others who can drinks several
cups of tea or coffee with no apparent side effects at all.
Caffeine in Tea
Tea is known to have varying quantities of caffeine, which
may or may not be appealing to tea consumers, for a
variety of reasons. As a member of the xanthine family,
caffeine is odorless and colorless but does have a
somewhat bitter taste when submerged in hot water.
Caffeine occurs naturally in teas like organic black tea,
green tea and other tea blends. Caffeine in tea is fine to
drink as part of a balanced diet, but it is best avoided in
the afternoon to prevent any disruption to sleep.
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 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.
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.
Caffeine from tea is thought to absorb more slowly in the
body than caffeine from coffee. This gentle release
promotes a longer period of alertness without a jittery rush
at the start or crash at the end.
USES OF CAFFEINE
In medicine, it is used to stimulate central nervous
system and to increase flow of urine.
Because of its stimulant effects, caffeine has been
used to relieve fatigue. But it is fatal as one may
collapse if not consumed under certain limits.
Caffeine is also used in analgesic tablets, as it is
believed to be a pain reliever. It is also beneficial in
migraines.
EFFECTS OF CAFFEINE
It is psycho- stimulant.
It improves physical and mental ability.
Its effect in learning is doubtful but intellectual
performance may improve where it has been used to
reduce fatigue or boredom.
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.
OBJECTIVE
The objective / aim of this experiment is to
determine the amount of caffeine in different tea
samples.
MATERIALS AND EQUIPMENTS
REQUIRED
Tea leaves of three different types- red label tea,
yellow label tea and green label tea,
water,
china dish,
beaker,
filter paper,
lead acetate,
chloroform,
separating funnel,
burner
THEORY
The most important methylated alkaloid that occurs
naturally is caffeine. Its molecular formula is
C8H10N4O2. Its IUPAC name is 1, 3, 7-
trimethylxanthene. Its common name is 1-
methylated thiobromine.
Purely it is white and crystalline solid in the form of
needles. Its melting point is 123oC. It is the main
active principle component of tea leaves. It is
present in tea leaves up to 3% and can be extracted
by first 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 filtrate is then
extracted with extracted caffeine because it is more
soluble in it than water.
EXPERIMENTAL PROCEDURE
EXPERIMENT- 1
→ First of all, 50 grams of red label 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 filtered and lead acetate was
added to the the filtrate, leading to the formation
of a curdy, brown coloured precipitate.
→ We kept on adding lead acetate, till no more
precipitate was formed.
→ Again, solution was filtered.
→ Now the filtrate so obtained was heated until it
became 50 ml.
→ Then the solution left was allowed to cool.
→ After that, 20 ml of chloroform was added to it.
→ Soon after, two layers appear in the separating
funnel.
→ The lower layer is separated.
→ The solution is then exposed to the atmosphere
in order to allow chloroform to get evaporated.
→ The residue left behind is caffeine.
→ Then we weigh it and record the observation.
EXPERIMENT- 2
Similar procedure was performed with yellow label
tea leaves and amount of caffeine was observed in
it.
EXPERIMENT- 3
Similar procedure was performed with green label
tea leaves and amount of caffeine was observed in
it.
OBSERVATION
1. Red Label Tea
Weight of china dish 46.60 grams
Weight of china dish with 47.20 grams
precipitate
Amount of caffeine 0.60 grams
2. Yellow Label Tea
Weight of china dish 46.60 grams
Weight of china dish with 47.15 grams
precipitate
Amount of caffeine 0.55 grams
3. Green Label Tea
Weight of china dish 46.60 grams
Weight of china dish with 47.05 grams
precipitate
Amount of caffeine 0.45 grams
RESULT
1. Red Label Tea:
Quantity of caffeine in red label tea is 60
milligrams / sample of 50 grams.
2. Yellow Label Tea
Quantity of caffeine in yellow label tea is 55
milligrams / sample of 50 grams.
3. Green Label Tea
Quantity of caffeine in green label tea is 45
milligrams / sample of 50 grams.
Graphically representing,
0.6
0.5
0.4
0.3
0.2
0.1
0
60 mg 55 mg 45 mg
Red Label Tea Yellow Label Tea Green Label Tea
Order of quantities of caffeine in different samples
of tea leaves :
RED LABEL > YELLOW LABEL > GREEN LABEL
PRECAUTIONS
1. Use personal protective equipment. Avoid dust
formation. Avoid breathing vapours, mist or gas.
Ensure adequate ventilation while handling lead
acetate.
2. Use proper undamaged gloves while handling
chloroform as it should not come in contact with
the skin, clothing or eyes. Avoid its ingestion.
3. Never leave a lit Bunsen burner unattended.
4. Never leave anything that is being heated
unattended.
5. Use tongs when holding objects in a flame and
place hot objects on trivets or hot pads.
6. The separating funnel should be tightly fixed to
the stand in an erect position.
7. The liquid in the funnel should be left
undisturbed to allow it to separate.
8. The stopper should be removed carefully
without disturbing the setup.
BIBLIOGRAPHY
[Link]
osition
[Link]
much-caffeine-tea
[Link]
[Link]
[Link]
on_of_Caffeine_in_Tea_Samples_Ankit_Bahugu
na_XII_A
