Project Title:
Determination of Caffeine Content in Tea and
Coffee Samples
Project Outline:
1. Objective
• To determine and compare the caffeine content in
various types of tea and coffee samples using extraction
and analysis techniques.
• To understand the effects of brewing time and method
on caffeine content.
2. Background Information
• Caffeine is a stimulant found naturally in coffee, tea,
and some other plants. It has several physiological
effects, primarily as a central nervous system stimulant.
• Tea and Coffee contain varying amounts of caffeine,
affected by factors like brewing time, temperature, and
type of tea or coffee.
• Determining caffeine content can be useful for
understanding its effects on health and aiding
consumers in making informed choices.
3. Hypothesis
•The hypothesis could vary based on the samples you choose. For
example:
• "Coffee contains more caffeine than tea."
• "Green tea has less caffeine compared to black tea."
• "Longer brewing times lead to higher caffeine content in both
tea and coffee."
4. Materials Needed
•Samples of tea (green, black, white, etc.) and coffee (instant,
brewed, etc.)
•Solvents (e.g., dichloromethane or chloroform, depending on
availability)
•Distilled water
•Lab glassware: Beakers, test tubes, flasks, pipettes
•Analytical balance
•Caffeine standards (for calibration, if using spectroscopy or
chromatography)
•Filter paper and funnel
•Separation funnel (for extraction)
•Spectrophotometer (optional, for absorbance measurement)
•High-Performance Liquid Chromatography (HPLC) system
(optional, for more precise analysis)
5. Methodology
A. Sample Preparation
•Tea and Coffee Samples: Weigh approximately 1–2 grams of each tea and coffee
sample. Place them in separate beakers and add 100 ml of distilled water.
•Brewing: Heat each sample to a specific temperature (e.g., 80°C) and brew for a
controlled period (e.g., 5 minutes). Filter the brewed solution to remove solids.
B. Caffeine Extraction
•Cool the filtered solutions and transfer them to a separating funnel.
•Add a solvent (e.g., dichloromethane) that selectively dissolves caffeine. Shake the
separating funnel to allow caffeine to dissolve into the solvent layer.
•Let the solution settle, and separate the organic layer containing caffeine.
•Repeat extraction 2-3 times to maximize caffeine extraction.
C. Drying and Concentrating the Extract
•Transfer the organic layer to an evaporation dish and allow the solvent to evaporate.
•Weigh the remaining residue to determine the mass of caffeine extracted (if the
equipment allows).
D. Analysis Methods
•UV-Vis Spectroscopy: Dissolve the caffeine residue in a known amount of solvent
and measure its absorbance at 273 nm, which is specific for caffeine.
•HPLC (if available): Inject a small volume of the extract into the HPLC system and
use a caffeine standard for comparison to get an accurate caffeine concentration.
6. Data Analysis
•Calibration Curve: If using spectrophotometry, create a
calibration curve using known concentrations of caffeine to
determine the unknown concentration in samples.
•Comparative Analysis: Compare the caffeine content across
different tea and coffee samples. Plot results to visualize differences
in caffeine content.
7. Results
•Present data in tables or graphs showing the caffeine content
per gram of each tea and coffee sample.
•Discuss any observed patterns or anomalies, such as the
effect of brewing time, temperature, or sample type on caffeine
content.
8. Discussion
•Analyze whether the results align with your hypothesis.
•Discuss factors that may have affected the results, like brewing
method, type of tea or coffee, or experimental error.
•Mention the limitations of the experiment and suggest improvements,
such as using a more accurate extraction or analysis technique (e.g.,
using HPLC over UV-Vis spectroscopy for higher precision).
9. Conclusion
•Summarize the key findings, stating which samples had the
highest and lowest caffeine content.
•Reflect on the practical applications of the findings, such as
advising consumers on caffeine content in different types of tea
and coffee.
10. References
•Cite any scientific articles, textbooks, or online
resources used in the study.
Tips for Experiment Success:
•Accuracy: Carefully measure all samples and reagents.
•Safety: Use gloves, goggles, and a lab coat when handling solvents
and other chemicals.
•Consistency: Use consistent brewing times and temperatures to
ensure comparable results across samples.
