NAME :- Aditya Netam

ROLL NO:- 08
CLASS :- 12TH ‘A’

PRINCIPAL’S TEACHER’S EXTERNAL’S

SIGN. SIGN. SIGN.

 Declaration
I hereby declare that the Investigatory project
work which is being presented in the report
entitled “Determination of caffeine in different
samples of tea”, Is a partial fulfilment of the
requirements for the Investigatory project and is
an authentic record of my own work carried out at
K.V. Bacheli.

Signature of student.

This is to certify that the above statements

made by the candidate are correct to the best of my
knowledge.

Signature of external Signature of internal

 CERTIFICATE

This is to certify that Aditya Netam of class XII

section ‘A ‘Roll no. 08 student of , Kendriya
Vidyalaya Bacheli has submitted his project
work entitled “Foaming action of Soap” to the
partial fulfillment of minor project of chemistry as
required according to the syllabus prescribed by the
central board of secondary education for the
academic session 2024-25

Principal Project Guide

ACKNOWLEDGEMENT

I would like to express my special thanks of

gratitude to my teacher Mrs. Ishwari Sahu as
well as our principal Mr. Shersingh Rajpoot who
gave me the golden opportunity to do this
wonderful project on the topic “Foaming action
of Soap”, which also helped me in doing a lot of
Research and I came to know about so many new
things I am really thankful to them.

Secondly I would also like to thank my parents

and friends who helped me a lot in finalizing this
project within the limited time frame.
 Contents
1. Introduction
2. Requirements
3. Theory
4. Uses of caffeine
5. Effects of caffeine
6. Procedure
7. Observations
8. Result
 Introduction
Tea is the most commonly and widely used
beverage in the house hold.. It acts as a
stimulant for central nervous system and
skeletal muscles. That’s 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
 Caffeine
Originally, it was thought that caffeine is
responsible for the taste of tea. But pure
caffeine has been found to be a tasteless white
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
xanthene 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.
For example, some people boast their ability to
drink several cups of coffee in the evening and
yet sleep like a long on the other hand, there are
people who are sensitive to caffeine that even a
single cup of coffee 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
susceptible than adults to excitation by
xanthene .
After all the main stress is on the presence of
caffeine in xanthene beverages and so in this
project, we will study the quantity of caffeine
varying in different sample of tea leaves.
 Requirements
1. Tea leaves
2. Beaker
3. Burner
4. Funnel
5. Tripod stand
6. Filter paper
7. Lead acetate
8. Chloroform
9. Separating funnel
 Theory
Structure of caffeine

1,3,7-trimethyl-1H-purine-2,6(3H,7H)-dione
3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-
dione
 caffeine
 White crystalline solid
 Main active principle component of tea
leaves.
 Present in tea leaves up to 3%
 M.Pt: 123 0 C
 Extraction: Teal leaves are boiled with
water which dissolves all the glycoside
compounds in addition to caffeine. The clear
solution is then treated with lead acetate in
the form of lead complex. The clear filtrate
is then extracted with chloroform because it
is more soluble in it than water
 Uses of caffeine

 In medicine, it is used to stimulate

central nervous system and to increase flow
of urine
 Caffeine has been used to relieve fatigue.
But it is dangerous and one may collapse if
not consumes it under certain limit
 Caffeine is also used in analgesic tablets,
as it is believed to be pain reliever
 It is beneficial in migraines.
 Effects of caffeine
 It is a 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.
 Procedure:
 First of all, 50 grams of tea leaves were
taken as sampe 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 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 50 ml.
 Then the solution was allowed to cool.
 After that, 20 ml of chloroform was
added to it.
 Soon after, two layers appeared in
the separating funnel.
 The lower layer was separated.
 The solution then exposed to
atmosphere in order to allow chloroform to
get evaporated.
 The residue left behind was caffeine.
 The residue was weighed and recorded
 The process was performed with
different samples of tea leaves and quantity
of caffeine was noted.
 Observations:
1. Red label tea
Weight of China dish 46.60 gms
Weight of China dish with 47.20 gms
precipitate
Weight of China dish 0.60 gms
2. Yellow label tea
Weight of China dish 46.60 gms
Weight of China dish with 47.15gms
precipitate
Weight of China dish 0.55 gms
2. Green label tea

Weight of China dish 46.60 gms

Weight of China dish with 47.05 gms
precipitate
Weight of China dish 0.45 gms
 Result:
1. Quantity of caffeine in Red label
tea is 60 mg / sample of 50 grams
2. Quantity of caffeine in Yellow label
tea is 55 mg / sample of 50 grams
3. Quantity of caffeine in Green label
tea is 45 mg / sample of 50 grams

Order of quantities of caffeine in

different sample of tea leaves

RED LABEL > YELLOW LABEL >

GREEN LABEL