Submitted By :- Sharu Sharma

Roll No.:-
Session :- 2010-2011
This is my duty to record my sincere thanks and deep sense

of gratitude to my respected teacher Mr. Surinder Sir in for

his valuable guidance, interest and constant encouragement

for the fulfillment of the project. I am highly obliged to our

lab teacher who provided me with the required apparatus and

chemicals.
 CERTIFICATE

This is to certify that Sharu Sharma of class 12th of Army

Public School Janglot has successfully completed this

project.

Roll No. Class : 12th

Session 2010-11 Board: CBSE

CORRESPONDING TO SCHOOL

Roll No Class. 12th

Session 2010-2011

Candidate has done the experiment recorded in this project in

the lab and signature affixed on the recorded experiment are
genuine.

Teacher Incharge Principal

 Determine the presence

of caffeine Present in

Different Samples of Tea

INTRODUCTION

Tea is the most

commonly and

widely used soft

beverage in the

household. It acts as

a stimulant for

central nervous system and skeleta l 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 while substance. Therefore, the taste

and flavour of tea is due to some other substance present

in it. There is a little doubt that the popularity of the

xanthenes beverages depends on their stimulant action,

although most people are unaware.

Determination of

Caffeine in Tea

Samples 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 evening and yet sleep like a long,

on the other hand there are people who are so sensitive to

caffeine that even a single cup of coffee will 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 more susceptible than adults to excitation by

xanthenes.

For this reason, tea and coffee should be excluded from

their diet.

Determination of Caffeine in Tea Samples doubtful value.

It has a high tannin content may be as high as 50 mg per

cup.

CULTIVATION AND HARVESTING

Tea plantation in southern India

Camellia sinensis is an evergreen plant that grows mainly

in tropical and sub-tropical climates. Nevertheless, some

varieties can also tolerate marine climates and are

cultivated as far north as Pembrokeshire in the British

mainland and Washington in the United States.

Leaves of Camellia sinensis, the tea plant.

Tea plants are propagated from seed or by cutting; it takes

approximately 4 to 12 years for a tea plant to bear seed,

and about 3 years before a new plant is ready for

harvesting. In addition to a zone 8 climate or warmer,

tea plants require at least 127 cm. (50 inches) of rainfall

a year and prefer acidic soils. Traditional Chinese Tea

Cultivation and Studies believes that high-quality tea

plants are cultivated at elevations of up to 1,500 metres

(4,900 ft): at these heights, the plants grow more slowly

and acquire a better flavour.

Only the top 1-2 inches of the mature plant are picked.

These buds and leaves are called flushes. A plant will grow

a new flush every seven to fifteen days during the growing

season, and leaves that are slow in development always

produce better flavored teas.

CONTENT

Tea contains catechins, a type of antioxidant. In a freshly

picked tea leaf, catechins can compose up to 30% of the dry

weight. Catechins are highest in concentration in white

and green teas, while black tea has substantially fewer

due to its oxidative preparation. Research by the U.S.

Department of Agriculture has suggested that levels of

antioxidants in green and black tea do not differ greatly,

with green tea having an Oxygen Radical Absorbance

Capacity (ORAC) of 1253 and black tea an ORAC of 1128

(measured in μmolTE/100g).

Tea also contains theanine and the stimulant caffeine at

about 3% of its dry weight, translating to between 30 mg

and 90 mg per 8 oz (250 ml) cup depending on type,

brand and brewing method. Tea also contains small

amounts of theobromine and theophylline. Due to modern

day environmental pollution fluoride and aluminum

have also been found to occur in tea, with certain types of

brick tea made from old leaves and stems having the

highest levels. This occurs due to the tea plant's high

sensitivity to and absorption of environmental pollutants.

Dry tea has more caffeine by weight than coffee;

nevertheless, more dried coffee is used than dry tea in

preparing the beverage, which means that a cup of brewed

tea contains significantly less caffeine than a cup of coffee

of the same size.

Tea has negligible carbohydrates, fat, and protein.

Although tea contains various types of polyphenols and

tannin, tea does not contain tannic acid. Tannic acid is

not an appropriate standard for any type of tannin

analysis because of its poorly defined composition.

ORIGIN AND HISTORY

Tea weighing station north of Batumi, Russian Empire

before 1915

Tea plants are native to East and South Asia and probably

originated around the point of confluence of the lands of

northeast India, north Burma, southwest China, and

Tibet. Although tales exist in regards to the beginnings of

tea being used as a beverage, no one is sure of its exact

origins. The usage of tea as a beverage is first recorded in

the Chinese classics Shennong Ben Cao Jing. It was

already a common drink during Qin Dynasty (around

200 BC) and became widely popular during Tang Dynasty,

when it was spread to Korea and Japan. Trade of tea by

the Chinese to Western nations in the 19th century spread

tea and the tea plant to numerous locations around the

world.

After all our main stress is on 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.

DETERMINATION OF CAFFEINE IN TEA SAMPLES

THEORY

The most important methylated alkaloid that occurs

naturally is caffeine. Its molecular formula is CsH10N4O2.

Its IUPAC name is 1, 3, 7-trimethylxanthene and common

name is 1-methylated thiobromine.

Purely it is white, crystalline solid in the form of needles.

Its melting point is 1230c. 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 then water.

USES OF CAFFEINE

1. In medicine, it is used to stimulate, central nervous

system and to increase 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 limit.

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 also acts as diuretic. On the

contrary their excessive use is harmful to digestion

and their long use leads to mental retardation.

DETERMINATION OF CAFFEINE IN TEA SAMPLES

PROCEDURE

1. First of all, 50 grams of tea leaves were taken as

sample and 150 ml of water was added to it in a

beaker.

2. Then the beaker was heated up to extreme boiling.

3. The solution was filtered and lead acetate was added

to the filtrater, leading to the formation of a curdy

brown coloured precipitate.

 4. We kept on adding lead acetate till no more

precipitate has been formed.

5. Again solution was filtered.

6. Now the filtrate so obtained was heated until it had

become 50 ml.

7. Then the solution left was allowed to cool.

8. After that, 20 ml. of chloroform was added to it. Soon

after, two layers appeared in the separating funnel.

Determination of Caffeine in Tea Samples

1. We separated the lower layer.

2. The solution then exposed to atmosphere in order to

allow chloroform to get evaporated.

3. The residue left behind was caffeine.

4. 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

Determination of Caffeine in Tea Samples

I.Red Label Tea (Brooke Bond)

Weight of china dish 46.60gms

Weight of china dish with precipitate 47.20gms.

Amount of caffeine 0.60gms

2.Yellow Label Tea (Lipton)

Weight of china dish 46.60gms

Weight of china dish with precipitate 47.15gms.

Amount of caffeine 0.55gms

3.Green Label Tea (Lipton)

Weight of china dish 46.60gms.

Weight of china dish with precipitate 47.05gms.

Amount of caffeine 0.45gms.

1. Quantity of caffeine in Red label tea is 60mg. /sample

of 50 gm.
 2. Quantity of caffeine in yellow label tea is

55mg./sample of 50 gm.

3. Quantity of caffeine in green label tea is

45mg./sample of 50 gm.

Graphically plotting various tea samples in accordance

with the amount of caffeine present in them we present a

stunning find:

60 mg 55 mg 45 mg

RED LABEL YELLOW LABEL GREEN LABEL

 Amount of Caffeine in mg

0.45
0.60
Red Label Tea (Brook Bond)
Yellow Label Tea (Lipton)
Gree Label Tea (Lipton)

0.55

Graphically Represent Amount of Caffeine Present in

Different Samples of Tea

Green Label > Yellow Label > Red Label

References Books:-

Pradeep’s New Course Chemistry – XII

By S.N Khetarpal, S. N. Dhawan, P.N. Kapil

Lab Manual – Comprehensive

Modern abc of Chemistry

By : S.P Jauhar

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