Chemistry Project Nov 2022

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The project entered in this report has been satisfactorily

performed by,
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Class _______ Div. _______ Roll No. _______.
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Suryadatta National
School
Chemistry Project:
Determining the amount of acidity in
Tea Leaves
Name: Sasmit Bansod

Class: XI Science
ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to

my Chemistry teacher, Anupama Ma’am for her
continuous help and guidance throughout the project
as well as our Principal ma'am who gave me the golden
opportunity to do this wonderful project on the topic
'Determining the amount of acidity in Tea Leaves',
which also helped me in doing a lot of Research and I
came to know about so many new things.
Secondly, I would also like to thank my parents and
friends who helped me a lot in finalizing this project
within the limited time frame.
INDEX
Introduction.......................................................5
Theory...............................................................6
Aim...................................................................7
Apparatus & Chemicals....................................7
Procedure..........................................................8
Results...............................................................9
Conclusion......................................................10
Bibliography...................................................11
INTRODUCTION
Tea can be described as an agricultural plant that is
industrially important because of the produce of its
leaves, when immersed in hot water. Tea, however, is
an aromatic beverage that can be prepared in several
different ways.
Each method of preparation has a certain effect on the
acidity of the beverage. My aim in this experiment is to
capture the difference in the acidity of the beverage by
analyzing the mixture in different ways.
Tea after water is the world's most popular beverage of
consumption, as it is not extremely expensive and has a
pleasant texture and aroma. The leaves of the tea plant
are oxidized and cured. The leaves are then introduced
into hot/boiling water, which causes a release in the
flavor and color contained in the leaf of the plant. Some
people prefer to drink tea in this form, while others
prefer it with milk. Some people add sugar. All these
activities cause different outcomes in the pH value of
the beverage.
THEORY
• Tea contains catechins, a type of antioxidant. In a
freshly picked tea leaf, catechins can comprisal up
to 30% of the dry weight.
• Tea also contains L-threonine, and the stimulant
caffeine at about
• 3% of its dry weight depends on the type, brand
and brewing method.

• Tea also contains small amounts of bromine and
theophylline. Due to modern environmental

pollution, fluoride and aluminum have also been
found to occur in tea.
• The oxalic acid present in the tea leaves is
precipitated as calcium oxalate by treatment of
aqueous solution of tea with calcium carbonate.
Calcium oxalate is then hydrolyzed with
concentrated H2SO4 and recrystallized from
water.
AIM
To Determine the amount of acidity in different
samples of Tea Leaves.
APPARATUS & CHEMICALS
1. 10gm of three different types of tea leaves (Red

label, Taj Mahal, Wagh Bakri)
2. Calcium Carbonate (CaCO3)
3. Filter Paper
4. Funnel
5. Beaker
6. Tripod Stand
7. Bunsen Burner
PROCEDURE
1. Weigh exactly 10gm of 1st sample of tea leaves.
2. Take 200ml of distilled water in a beaker.
3. Put tea leaves in above beaker boil it for 10 minutes.
4. Filter above boiled solution using funnel and filter
paper in another beaker.
5. In filtrate add 4gms of CaCO3 and boil it.
6. Filter above boiled solution using funnel and filter
paper in another beaker. There will be a ppt. of
Calcium oxalate on the filter paper.
7. Keep filter paper aside and let it dry.
8. Weigh the ppt. of oxalic acid.
9. Repeat the above steps for the other two samples.
RESULTS
CONCLUSION
Wagh Bakri has a high amount of Oxalic acid (9.7%)
among Red Label and Taj Mahal.
Hence it has a better flavor than the rest of the tea
brands.
BIBLIOGRAPHY
• www.wikipedia.com
• www.steepers.net/chemical-composition-of-
tea.html
• https://www.scribd.com/document/496762799/
Acidity-in-Tea

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CERTIFICATE

The project entered in this report has been satisfactorily

Date: ___________ School Stamp

Name: Sasmit Bansod

I would like to express my special thanks of gratitude to

Apparatus & Chemicals....................................7

and brewing method.

theophylline. Due to modern environmental

APPARATUS & CHEMICALS

1. 10gm of three different types of tea leaves (Red

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