CHEMISTRY
INVESTIGATORY
PROJECT
NAME:- VIBHOR AGGARWAL
CLASS:- XI-A
SCHOOL:- PRESIDIUM,INDIRAPURAM
TOPIC:- CAFFEINE IN COFFEE BEAN
CERTIFICATE PAGE
This is to certify that Vibhor Aggarwal of
class XI-A has successfully completed the
Investigatory project under the guidance
of Mrs.Archana Sharma (Chemistry
teacher) as prescribed by the CBSE during
the academic year 2025-2026
VIBHOR AGGARWAL MRS.ARCHANA SHARMA
(NAME AND SIGNATURE OF THE STUDENT) (NAME AND SIGNATURE OF THE TEACHER)
ACKNOWLEDGEMENT
I would like to sincerely thank my
chemistry teacher Mrs. Archana Sharma
for providing a helping hand and
completing this project titled “Caffeine
in coffee beans”.
I would also like to extend my gratitude
to our lab assistant Mr. Arvind Sir for
providing me with all the facility ,
equipment and resources that was
required in the completion of my
project.
INDEX
CONTENT PAGE NO.
INTRODUCTION
THE CHEMISTRY OF
COFFEE
AIM OF THE
PROJECT
PROCEDURE
RESULTS &
DISCUSSION
CONCLUSION
PRECAUTIONS TO
BE TAKEN
INTRODUCTION
Coffee, one of the world's most beloved
beverages, captivates our senses with its
rich
aroma and invigorating taste. Beyond its
delightful
flavour profile, coffee is also renowned for
its
stimulating effect, largely attributed to its
caffeine
content. Caffeine, a natural stimulant
found in
various plants, including coffee beans,
plays a
crucial role in shaping our experience with
this
beloved drink.
In this project, we delve into the intricate
world of
caffeine within coffee beans, exploring its
chemical
composition, physiological effects on the
human
body, and the factors influencing its
presence in
different coffee varieties.
Caffeine
Caffeine is a natural stimulant belonging to
the
class of compounds known as
methylxanthines. It
is found in various plants, seeds, and
fruits, but its
most well-known and widely consumed
source is coffee beans.
THE CHEMISTRY OF
COFFEE
The main constituents of coffee are
caffeine,tannin, fixed oil, carbohydrates,
and proteins. It contains 2-3% caffeine,
3-5% tannins, 13% proteins, and 10-15%
fixed oils. In the seeds, Caffeine is. resent
as salt of chlorogenic acid.
The volatile acids include formic acids and
acetic acids, while non-volatile acids include
lactic, tartaric, pyruvic, and citric acid. Minor
constituents include higher fatty acids and
malonic, succinic, glutaric, and malic acid.
The best-known N compound is caffeine
(1,3,7-trimethylxanthine) because of its
physiological effects. 10% of the caffeine and
about 6% of the chlorogenic acid are present
in a coffee drink.
EXPERIMENT
Aim: To find Caffeine content in coffee.
Materials:
Coffee samples, Lead acetate,
Chloroform, Dil. HCl
Procedure:
50gm of tea leaves/coffee powder were
mixed with150ml water and heated up
to extreme boiling. The solution was
filtered and lead acetate was added to
the filtrate and a curdy brown
precipitate was obtained. Lead acetate
was added till the precipitation was
complete. It was filtered again and the
filtrate was boiled until it was reduced
to 50ml.
The solution was allowed to cool and
caffeine was extracted from it using
chloroform. Chloroform was evaporated
from the extract and the residue left
behind was caffeine. It is dried and
weighed.
COFFEE SAMPLES AMOUNT OF CAFFEINE
Bru gold coffee 0.68gm
AVT coffee 0.64gm
This shows that acidified water is a more
efficient extractor of caffeine. This
proposition makes a sense theoretically
since caffeine been basic because of the
lone pair of electrons on one of the
nitrogen.
forms the conjugate acid salt under acidic
conditions. This gives it increased water
solubility as a cation.
CONCLUSION
Caffeine is the most commonly used
psychoactive drug in the world. It is a
pharmacological active substance
and depending on the dose, can be a mild
central nervous system stimulant.
Approximately 80% of the world’s
population consumes caffeine on a daily
basis. The most common dietary sources
of caffeine are Tea, Coffee, Cola and
Chocolate.
In the present study caffeine content of
different tea and coffee samples were
studied and it is found that the caffeine
content varies from 1-5%.
However, in the present study the amount
of caffeine that enters the human system
through drinking tea is determined.
PRECAUTIONS TO BE
TAKEN
Taking too much caffeine may cause
nervousness, irritability, sleeplessness,
and rapid heartbeat.
Caffeine can also act like a “water pill”
that increases urine flow.
LIMIT THE USE OF:
➢ Medicines
➢ Foods
➢ Coffee
➢ Tea
➢ Energy drinks
BIBLIOGRAPHY
• www.wikipedia.com
• www.google.com
• https://www.drugs.com/caffeine.html
THANK YOU
