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INDEX

[Link] CONTENT [Link]

1 AIM AND OBJECTIVE 02

2 INTRODUCTION 03

3 HYPOTHESIS 04

4 THEORY AND USES OF 05

CAFFEINE

5 APPARATUS REQUIRED 06

6 PROCEDURE 07

7 OBSERVATION 08

CHEMICAL
COMPOSITION AND
8 SOURCES AND HOW 09
CAFFEINE WORKS

RESULT AND 10
CONCLUSION
9

CAFFEINE
CONSUMPTION AND
10 SAFETY GUIDELINES 11

LIMITATIONS AND
BIBLIOGRAPHY
11 12
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AIM:
To determine the amount of caffeine present in different types of tea (black tea, green tea, and
herbal tea) using a colorimetric method.

OBJECTIVE:
● To determine the caffeine content in black tea, green tea, and herbal tea.
● To compare the caffeine content in the selected tea samples.
● To understand the relationship between brewing time and caffeine concentration.
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INTRODUCTION
Caffeine is a natural stimulant commonly found in tea, coffee, and other beverages. It is
known for its ability to enhance alertness and reduce fatigue. Different types of tea contain
varying levels of caffeine, depending on factors such as the type of tea leaves, processing
methods, and brewing time.
Tea is one of the most popular beverages worldwide, with black tea, green tea, and herbal tea
being the most commonly consumed varieties. Black tea typically contains more caffeine
than green tea, and herbal teas generally contain little to no caffeine.
This project aims to determine and compare the caffeine content in various tea samples through
a colorimetric method using a standard procedure.

Caffeine content in tea waste can vary, but it's typically around 1–2%

Caffeine (1,3,5-trimethylxanthine) and two of its minor isomeric dimethylxanthines,

theobromine and theophyline, belong to a group of methylxantines. The widespread
occurrence of caffeine in a variety of plants played a major role in the long-standing
popularity of caffeine-containing [Link] has pharmacological effects on central
nervous system, heart, peripheral and central vasculature, renal, gastrointestinal and
respiratory system
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HYPOTHESIS
The caffeine content in tea varies based on the type of tea and the brewing process. Different
types of tea (black, green, and herbal) will contain different amounts of caffeine, with black tea
containing the highest caffeine levels, followed by green tea, and herbal tea containing the least
or no caffeine. Caffeine concentrations in green, and black teas ranged from 14 to 61 mg per
serving (6 or 8 oz) with no observable trend in caffeine concentration due to the variety of tea.
The decaffeinated teas contain less than 12 mg of caffeine per serving, and caffeine was not
detected in the herbal tea varieties.
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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
1methylated thiobrominePurely it is white, 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 extracts caffeine because it is more soluble in it than water.

USES OF CAFFEINE
● Caffeine is a stimulant, which means it increases activity in your brain and nervous
system.

● It also increases the circulation of chemicals such as cortisol and adrenaline in the body.

● In small doses, caffeine can make you feel refreshed and focused.

● People most commonly use caffeine for mental alertness, headache, migraine, athletic
performance, memory, and obesity.
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Materials Required:

● Tea samples (black tea, green tea, herbal tea)

● Solvent (water)

● Filter paper

● Beakers and test tubes

● Standard caffeine solution

● HCl (Hydrochloric acid)

● Sodium carbonate solution

● Iodine solution

● Measuring cylinder

● Hot plate

● Colorimeter or spectrophotometer

● Pipettes

● Glass stirring rods

● Balance for weighing tea leaves

● Distilled water
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Methodology:
Step 1: Sample Preparation

● Take approximately 1 gram of tea leaves from each sample (black tea, green tea, and
herbal tea).
● Boil each sample in 100 mL of distilled water for about 10 minutes.
● Filter the tea solution to remove the leaves and collect the tea extract in a clean container.

Step 2: Caffeine Extraction

● After filtering, concentrate the tea extract by heating it gently using a hot plate. This
will reduce the volume of the liquid, making the caffeine content more concentrated.
● Once concentrated, cool the solution and transfer it to a 250 mL volumetric flask. Add
distilled water to bring the volume to 100 mL.

Step 3: Colorimetric Determination

● Prepare a standard caffeine solution of known concentration by dissolving pure caffeine

in distilled water.
● Take several test tubes and add equal volumes of both the tea extract and standard
caffeine solution in different concentrations.
● Add a few drops of iodine solution to each test tube. The caffeine reacts with iodine to
form a yellowish colour, the intensity of which is proportional to the caffeine
concentration.
● Use a colorimeter or spectrophotometer to measure the absorbance at a specific
wavelength (typically around 270 nm), which corresponds to the absorbance peak for
caffeine.

Step 4: Calibration Curve

● Plot a calibration curve of absorbance versus caffeine concentration using the standard
caffeine solutions.
● From this calibration curve, calculate the caffeine content in the tea extracts by
measuring their absorbance.
Step 5: Comparison and Analysis

● Compare the caffeine content in different tea samples by analyzing their absorbance
values.
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● Calculate the exact caffeine content in each tea sample based on the calibration curve.

OBSERVATION

[Link] TEA ( Tetley):

Weight of china dish - 46.80 gm

Weight of china dish with white precipitate – 47.37gm

Amount of caffeine - 0.047 gm

[Link] TEA (Lipton):

Weight of china dish - 46.80 gm

Weight of china dish with white precipitate – 47.35gm

Amount of caffeine -0.029gm

[Link] TEA :

Weight of china dish - 46.80 gm

Weight of china dish with white precipitate – 47.10gm

Amount of caffeine – 0gm

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Chemical Composition and Sources

● Chemical Name: Caffeine is a naturally occurring alkaloid classified as a central
nervous system stimulant. Its chemical formula is C₈H₁₀N₄O₂.

● Natural Sources: Caffeine is primarily found in plants, including:

o Coffee beans (Coffea plant) o

Tea leaves (Camellia sinensis) o

Cocoa beans (Theobroma cacao) o

Yerba mate (Ilex paraguariensis) o

Guarana berries (Paullinia cupana)

● It is also synthesized for use in sodas, energy drinks, and medications (e.g., pain
relievers, stimulants).

How Caffeine Works

● Adenosine Receptor Blockade: Caffeine works by blocking adenosine receptors in the

brain. Adenosine is a neurotransmitter that promotes sleep and relaxation. When
caffeine blocks adenosine, it leads to an increase in the release of other
neurotransmitters, such as dopamine and norepinephrine, which enhance alertness and
cognitive function.

● Increased Heart Rate: Caffeine can also stimulate the heart, leading to an increased
heart rate and blood pressure, which is why some people feel a physical "rush" after
consuming it.
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RESULT
Black tea contains more caffeine.

CONCLUSION
In conclusion, black tea had the highest caffeine content, followed by green tea, with
herbal teas showing almost no caffeine. This finding supports the hypothesis that
different types of tea contain varying amounts of caffeine, with the type of tea and
brewing conditions being significant factors.

Order of quantities of caffeine in different samples tea leaves:

Black tea > Green tea > Herbal tea

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Caffeine Sensitivity and Tolerance

● Sensitivity: People have different levels of sensitivity to caffeine. Some may feel the
effects intensely from a small amount, while others may require larger doses to feel the
same effects. Genetics play a significant role in determining caffeine sensitivity.

● Tolerance: With regular use, people can build tolerance to caffeine, meaning that over
time, the same amount of caffeine may produce less of an effect. This can lead people
to consume higher doses to achieve the same effects.

Safe Consumption Guidelines

● Moderation: The general recommendation for caffeine intake is up to 400 milligrams
per day (about four 8-ounce cups of coffee). This amount is considered safe for most
adults.

● Pregnancy: Pregnant women are advised to limit caffeine intake to no more than 200
milligrams per day (about one 12-ounce cup of coffee) due to potential risks to the fetus.

● Children and Adolescents: It is recommended that children and teenagers limit

caffeine consumption. For example, the American Academy of Pediatrics suggests no
caffeine for children under 12 and a maximum of 100 milligrams per day for
adolescents.
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LIMITATIONS
Drinking too much tea can have some side effects, including:

● Anxiety

● Insomnia

● Digestive issues

● Reduced iron absorption

● Headaches

● Bone health

● Psychological pressure

● disrupted sleep patterns

BIBILIOGRAPHY:

Chemistry of Caffeine.

[Link]

[Link]

[Link]
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