Chemistry Project (Ritam Dey)

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I would like to thank my Chemistry teachers as well as
our Principal Ma’am who gave me this opportunity to
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do this wonderful project work, which helped me in
doing a lot of research and I came to know about so
many new things. I would also thank my parents and
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friends who helped me a lot in finalising the project
within given time.

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A plant called ‘Camellia Sinesis’ produces the leaves and
buds that are commonly called “TEA” Tea is originated
from China.Tea is the most aromatic beverages
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compound in the world, second only to water. The tea
plant grows in tropical and subtropical climates. The
plant grows quickly at low altitudes where the air is
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warm. The plant have small, white, sweet smelling
flowers. Each flower produces three seeds that look like
hazel nuts.
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➢10 gm of six different types of tea leaves
➢Calcuim Carbonate (CaCO3)
➢Filter Paper
➢Funnel
➢Beaker
➢Tripod Stand
➢Bunsen Burner
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• Tea contains catechins, a type of antioxidant. In a freshly
picked tea leaf, catechins can comprisal up to 30% of the
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dry weight.
• Tea also contains L-threonine, and the stimulant caffine
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at about 3% of its dry weight depending on the type,
brand and brewing method.
• Tea also contains small
amounts of the bromineand
theophylline. Due to
modern environmental
pollution, fluoride
andaluminum 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 tothe
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.
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Black Tea Green Tea
It is fully or almost It is not oxidised.
fully oxidised.
Oolong Tea
White Plant
It is partially
It is slightly
oxidised.
oxidised.
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Herbal Tea
It is partially
Kombucha
It is made from
fermentation.
oxidised.
Yellow Tea
It gives a liquor
like colour.
An acid is a chemical that gives off hydrogen ions in water.
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Acidity is measured a pH scale. On this scale, a pH value of
less than 7 to 0 shows increasing acidity.
Tea is naturally on the acidic side of the pH scale. The pH
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scale provides an understanding of the acidity. It is solidly
within the range of normal acidity for foods and drinks
that are wildly consumed.
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Tea contains a variety of naturally acidic and basic
compounds which interact to form a mildly acidic solution.
In tea, oxalate and citrate ions are found. Both are able to
ppppppppppp create acidity.
Tea 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.

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• Hydrates the body.
• Prevents tooth decay.
• Boosting memory power.
• Fights obesity.
• Improves eyesight.
• Reduces stress level.
• Relieve headache.
• Control diabetes.
• Prevents cancer.
• Reduces cough and cold.
• Tea can give us yellow teeth.
• Tea leaves naturally contain caffeine.
• Overconsuming tea may cause anxiety.
• Tea may disrupt our sleep cycle.
• Tea may cause iron absorption.

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1. Six 250ml beakers were taken and were
labeled with six brands of tea leaves.
2. Exactly 10 gm of 1st sample of tea leaves
was taken.
3. 200ml of distilled water in a beaker was
taken.
4. Tea leaves were put in the beaker and it
was boiled for 10 minutes.
5. Then the boiled solution was filtered
using funnel and filter paper in another
beaker.
6. In filttrate 4gm of CaCO3 was added and it
was boiled.
7. There was a ppt. of calcium oxalate on the
filter paper.
8. The filter paper was kept aside to dry.
9. The ppt. of oxalic acid was weighted.
The above steps were followed for the
other five samples.

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Percentage of oxalic acid =weight of acid obtained in
10gm of tea sample *100
Red Label has the highest amount of oxalic acid among Taj
Mahal, 3 Roses, TATA Tea, Tetley Tea, Chakra Gold.
Thus, Red Label has a good flavor.

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• www.wikipedia.com
• https://www.healthline.com/blog
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•
•
https://www.yashodahospitals.com/blog
https://www.seminarsonly.com
• http://www.steepers.net/chemical-composition-of-
ppp tea.html

Chemistry Project (Ritam Dey)

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uuuuuuuuuuu

our Principal Ma’am who gave me this opportunity to

doing a lot of research and I came to know about so

many new things. I would also thank my parents and

within given time.

buds that are commonly called “TEA” Tea is originated

from China.Tea is the most aromatic beverages

plant grows in tropical and subtropical climates. The

plant grows quickly at low altitudes where the air is

flowers. Each flower produces three seeds that look like

picked tea leaf, catechins can comprisal up to 30% of the

• Tea also contains L-threonine, and the stimulant caffine

brand and brewing method.

• Tea also contains small

amounts of the bromineand

andaluminum have also

been found to occur in tea.

actually a myth, a rather

popular one. The acidity of

tea leaves is not due tothe

tannic acid. Tea contains

which are a specific type of

• The oxalic acid present in

the tea leaves is

aqueous solution of tea

with calcium carbonate.

Calcium oxalate is then

hydrolysed with conc.

H2SO4 and recrystallized

It is fully or almost It is not oxidised.

less than 7 to 0 shows increasing acidity.

Tea is naturally on the acidic side of the pH scale. The pH

within the range of normal acidity for foods and drinks

that are wildly consumed.

compounds which interact to form a mildly acidic solution.

ppppppppppp create acidity.

Tea 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.

• Prevents tooth decay.

• Boosting memory power.

• Reduces stress level.

• Reduces cough and cold.

• Tea can give us yellow teeth.

• Tea leaves naturally contain caffeine.

• Overconsuming tea may cause anxiety.

• Tea may disrupt our sleep cycle.

• Tea may cause iron absorption.

labeled with six brands of tea leaves.

2. Exactly 10 gm of 1st sample of tea leaves

3. 200ml of distilled water in a beaker was

4. Tea leaves were put in the beaker and it

was boiled for 10 minutes.

5. Then the boiled solution was filtered

using funnel and filter paper in another

6. In filttrate 4gm of CaCO3 was added and it

7. There was a ppt. of calcium oxalate on the

8. The filter paper was kept aside to dry.

9. The ppt. of oxalic acid was weighted.

The above steps were followed for the