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    Gayatri Che. Project

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    XI-A Vishal Bishnoi

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    © All Rights Reserved
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    Gayatri Che. Project

    Uploaded by

    XI-A Vishal Bishnoi
    45 views16 pages

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    gayatri che. project

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    45 views16 pages

    Gayatri Che. Project

    Uploaded by

    XI-A Vishal Bishnoi

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 16

    CENTRAL

    ACADEMY

    SUBMITTED BY :- GAYATRI SHARMA


    ROLL NO :-
    INDEX
    Certificate
    Acknowledgement
    AIM
    Introduction
    Apparatus and chemicals
    required
    Procedure
    Observations
    Inference
    CERTIFICATE
    It is hereby certified that;
    original and genuine research
    is carried out to investigate
    about the subject matter and
    the related data collection
    has been completed
    satisfactorily by
    “Gayatri Sharma” reGardinG
    the project titled ‘determine
    the caffeine in tea samples.’
    ACKNOWLEDGEMENT

    I owe my thanks to our principal for


    providing laboratory facilities. And a
    tone of thanks to my class teacher for
    his valuable guidance and providing the
    required apparatus to perform my
    project work.
    And a lot of thanks to my friends,
    classmates and family members who
    encouraged me in doing this project
    successfully.
    AIM

    TO DETERMINE THE PERCENTAGE OF


    CAFFIENE IN DIFFERENT SAMPLES
    OF TEA...
    INTRODUCTION
    Tea is often taken as a mind-fresher.
    This can Tea is highly popular drink all over the
    world. A cup of be primarily attributed to the
    presence of a stimulant called CAFFEINE in tea.
    Beside this, tea also contains various polyphenolic
    compounds that act as flavorings agents. Relative
    contents of these compounds result in different
    varieties available under different brand names.
    The quality of tea leaves also greatly influence of
    the taste of the tea.
    Tea is popular name of the tropical plant whose
    botanical name is camellia thea. India is the
    largest producer of good quality of tea and it is
    mainly grown on the slopes of hills of Assam, West
    Bengal and Nilgiri Hills. A cup of Indian tea
    contains 80mg of caffeine which is indispensable
    content of tea. Caffeine is nitrogenous organic
    compound of alkaloid group.
    these groups of substances have a marked
    physiological effect on the human body when
    taken is considerable amount. It is widely used as
    stimulant of the central nervous system and also
    has a hypotonic and sleeping inducing effect. pure
    caffeine has a general formula C8H10N402. IUPAC
    name of this substance is 1,3,7-trimethyl
    xanthamine.
    It occurs as a white powder that melts at around
    238°C. It is fairly soluble in hot water and on
    cooling the solution gives crystals made up of
    caffeine monohydrate. In this case the compound
    is less soluble in organic solvents than in hot
    water. It is odorless but even a small amount have
    a very bitter taste. Caffeine is the main flavouring
    agent in the tea leaves. It is obtained from the
    decaffeination of tea dust and also from coffee.
    It exerts a stimulative effect on the cerebral cortex
    but later has a depressant and narcotic action. It is
    also useful in cardiac dropsy. An abnormal sate
    arising from the caffeine is called caffeinism.
    the main symptoms are nervousness, insomnia and
    tachycardia. It is used in medicines in the form of
    chloride and nitrates.
    In this project, we will do a careful study of
    different brands of tea and will extract and
    carefully analyze their caffeine content. The result
    would thus tell the exact content of caffeine
    present in different samples analyzed.
    REQUIREMENT

    1. ROUND BOTTOM FLASK

    2. BUNSEN BURNER,
    MATCHSTICKS

    3. BEAKERS
    (250ml and 75ml)
    CHEMICALS
    REQUIRED
    1.BASIC LEAD NITRATE 2. LEAD OXIDE
    3. CHLOROFORM 4. DISTILLED WATER
    5. ANIMAL CHARCOAL 6. DILUTE MINERAL ACID
    Tea leaves of the different varieties
    PROCEDURE

    -In a litre round bottom flask 40gm of first sample


    was taken.
    -To this about 250ml of distilled water was added
    and the contents were refluxed for about an hour.
    -The brown colour extracted in separated by
    decantation followed by filtration when still hot.
    -Lead acetate is dissolved into water in 250ml
    beaker.
    -the solution is boiled and the lead oxide is added
    slowly to the boiling solution with constant stiring.
    -It is filtered and again boiled.

    -The filtrate thus obtained is added dropwise to


    this extract till no precipitation occurs.
    -The filtrate is treated with animal charcoal to
    decolourise extract.
    -The clear solution is extracted with 100mg of
    chloroform after separating by filtration.
    -The total solution is taken into distillation flask to
    remove the solvent by distillation.
    -The residue left in the flask is dissolved in
    minimum amount of hot water and the dissolved
    contents are transferred to the boiling tube.
    -The solution is kept for slow crystallization.
    -When the white crystalline solid comes out of the
    solution it is filtered, dried in desiccators and
    weighed.
    -The above procedure is repeated for all samples of
    tea.
    -The observations are carefully recorded.
    THE CHEMISTRY INVOLVED IN THE EXPERIMENT IS
    AS FOLLOWS-

    -Caffeine being soluble in water goes into the


    solution on refluxing.
    -Lead oxide when added to lead acetate solution
    helps lead to precipitate and come out in the
    form of insoluble lead sulphate as it is a basic
    oxide.
    -The activated charcoal absorbs the coloured
    pigments from the brown coloured solution.

    -Chloroform is used for extracting the caffeine as it


    is a more soluble in CHCl3 than in cold water.
    -On boiling caffeine being more volatile
    evaporates leaving a white mass behind.
    -On adding more chloroform and by gradual
    evaporation we get nice crystalline caffeine.
    OBSERVATION

    About 49gm of each sample was taken. The contents of


    caffeine of the samples were noted and their presence in
    terms of percentage was calculated.

    PERCENTAGE TASTE
    NAME OF CAFFEINE
    COMPOSITION
    THE TEA
    CONTENTS
    VARIETY
    RED LABEL 0.029 0.0725% MILD AND
    SOOTHING

    TAJ MAHAL 0.05 0.0125% SLIGHTLY


    STRONG

    TATA TEA 0.036 0.09% STRONG


    PLEASANT

    LIPTON 0.047 0.1175% VERY STRONG

    INFERENCE
    FROM THE CAFFEINE CONTENT AND THE TASTE OF THE TEA AS DESCRIBE
    ABOVE SHOWS THAT THE GREATER THE AMOUNT OF CAFFEINE, THE
    BITTERNESS AND STIMULATING EFFECT OF THE TEA.
    BIBLIOGRAPHY

    • Wikipedia.com
    • Books.google.co.in
    • Information from library.

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