KNOW HOW MUCH CAFFEINE YOU ARE
TAKING IN WITH EACH CUP OF TEA
CONTENTS
1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result
INTRODUCTION
Tea is the most common 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 substance. Therefore, the taste and
flavour of tea is due to some other substance present in
it. There is very little doubt that the popularity of the
xanthene’s beverages depends on their stimulant action,
although most people are unaware of any stimulation.
The degree to which an individual is stimulated by a
given amount of caffeine varies from individual to
individual.
For example, some people boast about their ability to
drink several cups of coffee in the evening and yet sleep
like a long, on the other hand they are so sensitive to
caffeine that even a single cup of coffee will cause a
response boarding on the toxic.
Xanthene beverages also create medical problems. They
are dietary of a stimulant of the CNS. Often physicians
face the question whether to deny caffeine- containing
beverages to patients or not. In fact, children are more
susceptible than adults to excitement by xanthene.
For this reason, tea and coffee should be excluded from
their diet. Even cocoa is of doubtful value. It has a high
tannin content, which may be as high as 50 mg per cup.
After all our main stress is the presence of caffeine in
xanthene beverages and so in this project we will study
and observe the quantity of caffeine varying in different
samples of tea leaves.
THEORY
The most important methylated alkaloid that occurs
naturally is caffeine. Its molecular formula is
C8H10N4O2. Its IUPAC name is 1, 3, 7-
trimethylxanthene and common name is 1-methylated
theobromine.
Purely it is white, crystalline solid in the form of needles.
Its melting point is 1230c. It is the main active principal
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 extracts
caffeine because it is more soluble in it than water.
USES OF
CAFFEINE
1. In medicine, it is used to stimulate, central nervous
system and to increase the 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 limits.
3. 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
1. It is psycho - stimulant.
2. It improves physical and 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 and
nervous system and acts as diuretic. On the contrary,
their excessive use is harmful to digestion and their
long use leads to mental retardation.
PROCEDURE
First, 50 grams of 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 filtrate, leading to the formation of a
curdy brown coloured precipitate.
We kept on adding lead acetate till no more
precipitates has been formed.
Again, the 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.
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 and recorded the observations.
Similar procedure was performed with different samples
of tealeaves and quantity of caffeine was observed in
them.
OBSERVATIONS
1. Red Label Tea (Brooke Bond)
Weight of china dish 46.60 g
Weight of china dish with 47.20 g
precipitate
Amount of caffeine 0.60 g
2. Yellow Label Tea (Lipton)
Weight of china dish 46.60 g
Weight of china dish with 47.15 g
precipitate
Amount of caffeine 0.55 g
3. 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. The quantity of caffeine in Red Label Tea is
60mg./sample of 50 g.
2. The quantity of caffeine in Yellow Label Tea is
55mg./sample of 50 g.
3. The quantity of caffeine in Green Label Tea is
45mg./sample of 50 g.
Graphically plotting various tea samples in
accordance with the amount of caffeine present in
them we present a stunning find:
Order of quantities of caffeine in different samples of tea
leaves is as follows:
RED LABEL > YELLOW LABEL > GREEN LABEL
