DETERMINATION OF
CAFFEINE IN TEA SAMPLE
Project name: Determination of Caffeine in Tea
Done By: S LALIT
DELHI PUBLIC SCHOOL, VIJAYAWADA
2014 - 15
CONTENTS
INTRODUCTION
THEORY
USES OF CAFFINE
PROCEDURE
OBSERVATIONS
RESULT
BIBLIOGRAPHY
INTRODUCTION
Tea is the most commonly & widely used soft beverage in the
household. It acts as a stimulate for central nervous system & skeletal
muscles. That is why tea removes fatigue, tiredness & 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 &
flavor of tea. But pure caffeine has been found to be tasteless while
substance. Therefore, the taste & flavor 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 if caffeine varies from
individual to individual.
For example, some people boast their ability to drink several cups of
coffee in evening & have a long sleep, 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 xanthenes beverages also create a medical problem. They are
dietary of a stimulant of the CNS. Often the physicians face the
questions 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 & coffee should be excluded from their diet. Even
Cocoa is of doubtful value. It has a high tannin content may be as high
as 50mg per cup.
After all our main stress is on the presence of Caffeine in Xanthenes
beverages & so in this project we will study & observe the quantity of
Caffeine varying in different sample of tea leaves.
THEORY
The most important metylated alkaloid that occurs naturally is caffeine.
Its molecular formula is CsH10N4O2. Its IUPAC name is 1,3,7-
trimethylxanthene & common name is 1-metylated thiobromine.
Purely it is white, crystalline solid in form of needles. Its M.P is 123 oC. It
is the main active principle component of tea leaves. It is present in tea
leaves up to 3% & can be extracted by first boiling the tea leaves with
water which dissolves many glycoside compounds in addition to
Caffeine. The clear solution is treated with Lead Acetate to precipitate
the glycoside compounds in the form of lead complex. The clear filtrate
is then extracted with extracts Caffeine because it is more soluble in it
then water.
USES OF CAFFEINE
1. In medicine, it is used to stimulate, Central Nervous system & t
increase flow of Urine.
2. Because of its stimulating effects, Caffeine has been used to
relieve fatigue. But it is dangerous & 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 migranes.
EFFECTS OF CAFFEINE
1. It is psycho-stimulant.
2. It improves physical & 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 & nervous
system & also acts as diuretic. On the contrary their excessive use
is harmful to digestion & their long use leads to mental
retardation.
PROCEDURE
First of all, 50gms of tea leaves were taken as sample & 150ml of
water was added to it in a beaker.
Then beaker was heated up to extreme boiling.
The solution was filtered & Lead Acetate was added to the filtrate,
leading to the formation of a curdy brown colored 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 50ml.
Then the solution left was allowed to cool.
After that 20ml of chloroform was added to it. Soon after, two
layers appeared in the separating funnel.
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 & recorded the observations
Similar procedure was performed with different samples of tealeaves &
quantity was observed in them.
I. RED LABEL TEA (BROOKE BOND)
Weight of china dish 46.60gms
Weight of china dish with 47.20gms
precipitate
Amount of Caffeine 0.60gms
II. YELLOW LABEL TEA (LIPTON)
Weight of china dish 46.60gms
Weight of china dish with 47.50gms
precipitate
Amount of caffeine 0.55gms
III. GREEN LABEL TEA (LIPTON)
Weight of china dish 46.60gms
Weight of china dish with 47.05gms
precipitate
Amount of Caffeine 0.45gms
RESULT
1. Quantity of Caffeine in Red Label is 60mg. (Sample of 50gm)
2. Quantity of Caffeine in Yellow label tea is 55mg. (Sample of 50gm)
3. Quantity if Caffeine in green label tea is 45mg. (Sample of 45mg)
Order of quantities of Caffeine in different samples of Tea Leaves
Red Label > Yellow Label > Green Label.
BIBLIOGRAPHY
1. [Link]
2. [Link]
3. Chemistry NCERT textbook.
4. [Link]
