Chemistry Project

MONTFORT
SCHOOL
(CBSE)
CHEMISTRY
INVESTIGATORY
PROJECT
TOPIC:
DETERMINATION OF CAFFEINE IN
TEA SAMPLES
BY:
V.ROHITH
XII
TABLE OF CONTENTS
SNO TOPIC PAGE

NUMBER
1 Acknowledgement 3
2 Introduction 5
3 Aim 5
4 Theory 7
5 Requirements 9
6 Procedure 9
7 Observation 11
8 Result 12
9 Uses 13
10 Effects 14
11 Bibliography 16
2
ACKNOWLEDGEMENT:
I would like to express my sincere gratitude to
our principal Bro. Robert Our Vice-Principal
Bro. Christuraja for helping us with providing
all the equipment’s for the project work and
for moral support. And also, to my chemistry
Teacher Ms.LOVLIN giving us the wonderful
opportunity to do a case study and providing
vital support, guidance and encouragement
throughout the project. Without their
motivation and help, the successful
completion of this project would not be
possible. Secondly, I would also like to thank
my friends who helped me a lot in finalizing
this project within the limited time frame.
3
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 leaves 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
xanthene’s beverages depends on their
4
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 their ability to drink several cups of
coffee in evening and yet sleep like a long,
on the other hands 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 xanthene.
For this reason, tea and coffee should be

excluded from their diet. Even cocoa is of
5
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 xanthene beverages and so
in this project we will study and observe
the quantity of caffeine varying in different
samples of tea leaves.
AIM:
“TO DETERMINE THE PERCENTAGE OF

CAFFINE IN DIFFERENT SAMPLES OF TEA”
THEORY:
The most important methylated alkaloid that

occurs naturally is caffeine. Its molecular
formula is C8H10N4O2. Its IUPAC name is
6
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 123ºc. 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 than water.
7
STRUCTURE OF CAFFEINE AND
XANTHINE:
8
REQUIREMENTS:
 Tea leaves(red label tea, yellow label tea,
green label tea)
 Bunsen Burner
 Beakers
 Lead Acetate
 Chloroform
 Filter paper
 Funnel
 Water
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
9
formation of a curdy brown coloured
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.
10
 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.
OBSERVATIONS
RED LABEL TEA (BROOKE BOND):

Weight of China Dish = 46.60 g
Weight of China Dish with precipitate = 47.20 g
Amount of Caffeine = 0.60 g
YELLOW LABEL TEA (LIPTON):

11
GREEN LABEL TEA (LIPTON):
RESULTS:
Quantity of Caffeine in Red label tea is
600mg. /Sample of 500gm
Quantity of Caffeine in Yellow label tea is

Quantity of Caffeine in Green label tea is

12
USES OF CAFFEINE:
 In medicine, it is used to stimulate, central
nervous system and to increase flow of
urine.
 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.
 Caffeine is also used in analgesic tablets,

as it is believed to be a pain reliever. It is
also beneficial in migraines.
13
EFFECTS OF CAFFEINE:
POSITIVE EFFECTS:
 It is psycho - stimulant.
 It improves physical and mental ability.
 Its effect in learning is doubtful but

intellectual performance may improve
where it has been used to reduce fatigue or
boredom.
 When administered internally, it stimulates

heart and nervous system and also acts as
diuretic.
 Caffeine has been shown to increase the

metabolic rate.
14
NEGATIVE EFFECTS:
 On the contrary their excessive use is

harmful to digestion and their long use
leads to mental retardation
 Caffeine can increase blood pressure in

non-habitual consumers.
 Caffeine withdrawal can produce

headache, fatigue and decreased alertness.
 High doses of caffeine (300 mg or higher)

can cause anxiety.
15
BIBLIOGRAPY:
www.icbse.com
Wikipedia
Topper
Byju's
NCERT Book
16

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MONTFORT

SNO TOPIC PAGE

Tea is the most commonly and widely

Originally it was thought that caffeine is

The xanthene beverages also create a

For this reason, tea and coffee should be

After all our main stress is on the presence

“TO DETERMINE THE PERCENTAGE OF

The most important methylated alkaloid that

Purely it is white, crystalline solid in the form

 Then the beaker was heated up to extreme

 The solution was filtered and lead acetate

 We kept on adding lead acetate till no

 Again solution was filtered

 Now the filtrate so obtained was heated

 Then the solution left was allowed to cool.

 After that, 20 ml. of chloroform was added

 Soon after, two layers appeared in the

 We separated the lower layer.

 The solution then exposed to atmosphere

 Then we weighed it and recorded the

Similar procedure was performed with

RED LABEL TEA (BROOKE BOND):

YELLOW LABEL TEA (LIPTON):

Quantity of Caffeine in Yellow label tea is

Quantity of Caffeine in Green label tea is

 Because of its stimulating effects, caffeine

 But it is dangerous and one may collapse if

 Caffeine is also used in analgesic tablets,

 It improves physical and mental ability.

 Its effect in learning is doubtful but

 When administered internally, it stimulates

 Caffeine has been shown to increase the

 On the contrary their excessive use is

 Caffeine can increase blood pressure in

 Caffeine withdrawal can produce

 High doses of caffeine (300 mg or higher)

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