Chemistry Project For Class 12

Guru Nanak Modern School
Kalyanpur,Kanpur
CHEMISTRY PROJECT
TOPIC: DETERMINING CAFFEINE
IN TEA SAMPLES
SUBMITTED TO: SUBMITTED BY:
Mr.VIVEK AWASTHI SIRJAN NISHAD

P.G.T. CHEMISTRY 12 th B
CERTIFICATE
This is to certify that SIRJAN NISHAD of
class 12 B has successfully completed
the chemistry project on determining
caffeine in tea samples under the
guidance of Mr. VIVEK AWASTHI during
the academic year 2021-2022 in partial
fulfillment of chemistry practical
examination.
HEAD OF INSTITUTION HEAD OF DEPARTMENT

Mr. Balwinder Singh Mr. Vivek Awasthi
PRINCIPAL/CITY CO-ORDINATOR P.G.T CHEMISTRY
GURU NANAK MODERN SCHOOL ACADEMIC CO-ORDINATOR

ACKNOWLEDGEMENT
I am highly indebted to MR.VIVEK

AWASTHI for their guidance
and constant supervision as well
as for providing necessary
information regarding the project.
I would like to express my gratitude
towards my parents for their kind
co-operation and encouragement which
help me in completion of this project..
My thanks and appreciations also go
to colleague in developing the
project and people who have
willingly helped me out with
their abilities.
INDEX
1. Introduction
2. Theory
3. Uses of Caffeine
4. Effects of Caffeine
5. Procedure
6. Observations
7. Result
INTRODUCTION
Tea is the most commonly 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 flavor of tea.
But pure caffeine has been found to be a
tasteless while substance. Therefore, the
taste and flavor 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.
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
t there 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 xanthenes
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. Even cocoa is of
doubtful value. It has a high tannin content may be
as high as 50 mg per cup. After all our main stress is
on the presence of caffeine in xanthenes
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 thiobromine.
URIC ACID
PURINE
XANTHINE CAFFEINE
THEOBROMINE
THEOPHYLLINE
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.
PROCEDURE
First of all, 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 colored precipitate.
We kept on adding lead acetate till
no more precipitate has been
formed.
Again 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
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.
1.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

Amount of caffeine 0.55gm

3.Green Label Tea (Lipton)
Weight of china dish 46.60gms.

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:
6
5
4
3
2
1
0
60 MG
55 MG
RED 45 MG
YELLOW
LAbEL GREEN
LAbEL
LAbEL
Order of quantities of caffeine in

different samples of tealeaves
RED LABEL>YELLOW LABEL>GREEN LABEL

bIbLIOGRAPHY
1. www.cbseportal.com
www.google.com
3. www.icbse.com
REMARKS
NAME:- SIRJAN NISHAD
CLASS :- 12 th B
ROLL NO. :-
SCHOOL :- GURU NANAK MODERN

SCHOOL
REMARKS :-
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Guru Nanak Modern School

Mr.VIVEK AWASTHI SIRJAN NISHAD

HEAD OF INSTITUTION HEAD OF DEPARTMENT

GURU NANAK MODERN SCHOOL ACADEMIC CO-ORDINATOR

I am highly indebted to MR.VIVEK

1.In medicine, it is used to stimulate,

2.Because of its stimulating effects,

3. Caffeine is also used in analgesic

1.It is psycho - stimulant.

Similar procedure was

•Weight of china dish 46.60gms

Weight of china dish

Amount of caffeine 0.60gms

2.Yellow Label Tea (Lipton)

Weight of china dish 46.60gms

Weight of china dish

Amount of caffeine 0.55gm

Weight of china dish

Amount of caffeine 0.45gms.

1. Quantity of caffeine in Red label tea

2. Quantity of caffeine in yellow label

3. Quantity of caffeine in green label

Order of quantities of caffeine in

RED LABEL>YELLOW LABEL>GREEN LABEL

SCHOOL :- GURU NANAK MODERN

INTERNAL EXAMINER EXTERNAL EXAMINER

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