Acidity in Tea 20 Final

CHEMISTRY
INVESTIGATORY
PROJECT
Acidity in Tea
Session: 2023-2024
Submitted by: Tanishq Anil Varma

Roll No: L1215
Class: 12th L
Gujarat Public School (CBSE),
Atladara,
Vadodara
CERTIFICATE
This to certify that Mr./Ms. Tanishq Anil Varma Roll No: L-12
11215 of Std-XII-Science/Commerce/Humanities, Gujarat
Public School, Atladara has satisfactorily completed the
Project of Subject Chemistry on the topic Acidity in Tea
during the academic session of 2023-2024 under the guidance
of our teacher Mr./Ms. Payal Parikh Ma’am.
………… ………… ……………….

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to

the principal, Mrs. Nilanjana Bhowmik Ma’am of
Gujarat Public School, for her encouragement and for all
the facilities that she provided for the project work.
I extend my hearty thanks to our Subject teacher

Payal Ma’am ,lab in charge Sejal Ma’am and all the lab
teachers, who have guided me to the successful
completion of this project. I take this opportunity to
express my deep sense of gratitude for their invaluable
guidance, constant encouragement and immense
motivation which has sustained my efforts at all the
stages of this project work.
I would also like to offer my sincere thanks to my parents

and also to my classmates who helped me to carry
out this project work successfully and for their valuable
advice and support, which I received from them time to
time.
Index
1. Abstract
2. Theory
3. Requirements
4. Procedure
5. Observation
6. Result
7. Bibliography
Abstract
Aim: To compare the acid content of acid in different
samples of leaves.
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 depending on the type, brand and
brewing method.
 Tea also contains small amounts of the bromine and

theophylline. Due to modern environmental pollution, fluoride
and aluminum have also been found to occur in tea.
 Tannic Acid in tea is actually a myth, a rather popular one.

The acidity of tea leaves is not due to the tannic acid. Tea
contains polyphenols or catechins which are a specific type of
tannin.
 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 hydrolysed with
conc. H2SO4 and recrystallized from water.
Requirements
1. 10gm of three different types of tea leaves
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.

Observation
Sr. Brand of tea Weight of Weight of Percentage of

no. tea leaves acid obtained oxalic acid
1 Red Label 10gm 0.91gm 9.1%

2 Twining’ 10gm 0.97gm 9.7%
3 Taj Mahal 10gm 0.80gm 8.0%
Result
Twining’s has high amount of oxalic acid among Red Label,
Taj Mahal, and Twining’s.
Thus, Twining’s has a good flavor.

Bibliography
 www.wikipedia.com
 https://www.healthline.com/health/food-nutrition
 https://www.yashodahospitals.com/blog
 http://www.steepers.net/chemical-composition-of-tea.html
 https://www.seminarsonly.com

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CHEMISTRY

Submitted by: Tanishq Anil Varma

………… ………… ……………….

I wish to express my deep gratitude and sincere thanks to

I extend my hearty thanks to our Subject teacher

I would also like to offer my sincere thanks to my parents

Tea can be described as an agricultural plant that is industrially

Each method of preparation has a certain effect on the acidity of

Tea after water, is the world’s most popular beverage of

 Tea also contains L-threonine, and the stimulant caffeine at

 Tea also contains small amounts of the bromine and

 Tannic Acid in tea is actually a myth, a rather popular one.

 The oxalic acid present in the tea leaves is precipitated as

2. Calcium Carbonate (CaCO3)

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

5.In filtrate add 4gms of CaCO3 and boil it.

6.Filter above boiled solution using funnel and filter paper in

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.

Sr. Brand of tea Weight of Weight of Percentage of

1 Red Label 10gm 0.91gm 9.1%

Thus, Twining’s has a good flavor.

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