INDEX

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S.NO CONTENTS

1. INTRODUCTION

2. AIM

3. MATERIALS REQUIRED

4. THEORY

5. PROCEDURE

6. OBSERVATIONS

7. CONCLUSION

8. BIBLIOGRAPHY

INTRODUCTION

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Coffee is more than just a drink: It’s a culture, an economy, an
art, a science — and a passion.
Wherever we go, a Starbucks or CCD or some café or other
seems to be on every corner. The rich coffee smell that floats out
of the shops invites all to
walk in and take a break
inside the comfy little store.
Why is coffee so important
to most people? Coffee is
the fuel for people that are
thirsty for an extra shove of
energy. Coffee is the magic
potion for all sleep- deprived students. Coffee is the peace that
minds of disturbed people are in need of. To some, coffee is a
drink of refreshment that their taste buds enjoy. To others, they
go as far as saying that coffee is essential to life.
With over 400 billion cups of coffee thought to be consumed
every year, coffee is one of the world's most popular drinks.
A cup of coffee in the morning may provide more than just an
energy boost. Health benefits, say some researchers, may range
from helping prevent diabetes to lowering the risk of liver
disease.
It acts as a stimulant for central nervous system and skeletal
muscles. That is why coffee removes fatigue, tiredness and
headache. It also increases the capacity of thinking. It is also
used for lowering body temperature.

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Regular black coffee (without milk or cream) has a very low
calorie count. A typical cup of black coffee only contains around
2 calories. Coffee is one of the number one source of
antioxidants in the world. But scientists and researchers
emphasize moderation, stating that only one or two cups a day
appear to be beneficial.
The principal constituent of coffee, which is responsible for all
these properties, is the alkaloid-caffeine. The amount of caffeine
in coffee varies from sample to sample. Originally it was
thought that caffeine is responsible for the taste and flavor of
coffee. But pure caffeine has been found to be a tasteless while
substance. Therefore, the taste and flavor of coffee is due to
some other substance present in it.
There is a little doubt that the popularity of the xanthene
beverages depends on their 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 log, on the other
hand 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.

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But, drinking too much coffee can result in some very
unpleasant adverse effects. According to a study by researchers
at the University of Oklahoma, "caffeine can cause anxiety
symptoms in normal
individuals, especially in vulnerable patients, like those with
pre-existing anxiety disorders."
In addition, "caffeine use is also associated with symptoms of
depression due to either a self-medication theory, or a theory
that caffeine itself causes changes in mood."

AIM
TO PERFORM A COMPARATIVE STUDY ON CAFFINE
CONTENT IN VARIOUS COFFEE SAMPLES.

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MATERIALS REQUIRED
1.50 grams each of 5 different coffee samples
2. Lead acetate
3. Chloroform
4. Beaker
5. Test tubes
6. Bunsen burner with tripod stand
7. Separating Funnel
8. Filter paper

THEORY
ABSTRACT
Caffeine is a naturally occurring stimulant found in tea, coffee,
cocoa and cola as well as some other plant based foods such as
guarana. Its molecular formula is C8H10N4O2. Its IUPAC name is
1, 3, 7-trimethylxanthene and common name is 1-methylated
thiobromine.
It can also be produced synthetically and used as an additive in
'energy type drinks'. Foods containing caffeine have been used
for medicinal purposes for thousands of years. Indigenous tribes
in Africa and South America it in the form of coffee and cocoa.

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Caffeine is one of the most commonly consumed stimulants in
the world. Absorbed easily and rapidly by both the stomach and
small intestine, it then circulates throughout the whole body,
including the brain. Like everything, caffeine should be
consumed in moderate amounts.

Food Caffeine per serve Serving size

Coffee, espresso 78mg 40mL cup

Coffee, instant 60-80mg 250mL cup

Tea 10-50mg 250mL cup

Cola soft drink 50 mg 375mL can

Energy drink 80mg 250mL can

Milk chocolate drink 4.6mg 20g in 200mL milk

Chocolate, dark 11mg 20g piece

Chocolate milk 4mg 20g piece

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Purely it is white, crystalline solid in the form of needles. Its
melting point is 1230c. It is the main active principle component
of Coffee. It is present in coffee about 40% and can be extracted
by first boiling the coffee 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 then water.

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EFFECTS OF CAFFEINE
It is psycho - stimulant.
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. On the contrary
their excessive use is harmful to digestion and their long
use leads to mental retardation
Migraine headache. Taking caffeine by mouth together
with painkillers such aspirin and acetaminophen is effective
for treating migraines. Caffeine is an FDA-approved
product for use with painkillers for treating migraine
headaches.
Headache following surgery. Using caffeine by mouth or
intravenously (by IV) is effective for preventing headaches
following surgery. Caffeine is an FDA-approved product
for this use in people who regularly consume products that
contain caffeine.
It improves physical and mental ability.

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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..
Caffeine citrate (Cafcit) is available by prescription only. It
is used for short-term treatment of neonatal apnea
(breathing problems).
Caffeine is a proven ergogenic aid in humans. Caffeine
increases basal metabolic rate in adults.
Caffeine improves athletic performance in aerobic
(especially endurance sports) and anaerobic conditions.
Moderate doses of caffeine (around 5 mg/kg) can improve
sprint performance, cycling and running time trial
performance, endurance (i.e., it delays the onset of muscle
fatigue and central fatigue), and cycling power output.

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 PROCEDURE
• Add 5 grams of coffee powder taken as sample to 15 ml of
water in a beaker.
• Heat the beaker until the water is boiling. Place the beaker
on the tripod stand over the burner.

• Filter the solution and add lead acetate [Pb(C2H3O2)2] to the

filtrate. This would lead to the formation of a curdy brown
precipitate.
• Keep on adding lead acetate till no more precipitate is
formed.
• Filter the solution again.
• The filtrate obtained is heated until it measures up to 5 ml.
• The solution is then left to be cooled.
• Add 2ml of chloroform to the solution.

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• Two layers appear in the separating funnel.
• The residue left behind is caffeine.
• Weigh the residue left behind.
• Repeat the procedure for different samples of coffee
powder and measure the quantity of caffeine observed in
them.
• Record the observations.
• Calculate percentage caffeine for each of the coffee
samples and compare them.

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 OBSERVATIONS
• Weigh of china dish/petri dish: 47.89gm
• Amount of residue (caffeine) in different coffee samples-

OBSERVATION TABLE
Sl. Name of Weight of Amount of Percentage
No. coffee brand coffee caffeine of caffeine
(samples) sample (weight of
taken precipitate)
A. Columbian 5g 0.007g= 0.14%
Brew- Instant 7mg
Coffee
B. Lavazza- 5g 0.005g= 0.10%
Filter Coffee 5mg
C. Nescafé 5g 0.007g= 0.14%
Classic 7mg
D. My Sip- 5g 0.006g= 0.12%
Coffee with 6mg
mint
E. Coorg Farm 5g 0.004g= 0.08%
Fresh Coffee 4mg
Powder

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• Average percentage of caffeine content in coffee =
(0.14+0.10+0.14+0.12+0.08)/5 = 0.11%
• Sample A and sample C had the highest caffeine content with
0.14%
• Sample E had the lowest coffee content with 0.08%

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 CONCLUSION

• Quantity of caffeine in Columbian Brew- Instant Coffee is

7mg= 0.14%
• Quantity of caffeine in Lavazza- Filter Coffee is
5mg= 0.10%
• Quantity of caffeine in Nescafé Classic is
7mg= 0.14%
• Quantity of caffeine in My Sip- Coffee With Mint is
6mg= 0.12%
• Quantity of caffeine in Coorg Farm Fresh Coffee Powder is
4mg= 0.08%
• The coffee sample (product) with most caffeine content is
Sample A and C, i.e., Columbian Brew Instant Coffee
and Nescafé Classic.
• The coffee sample (product) with least caffeine content is
Coorg Farm Fresh Coffee.
• From above observations, we can conclude that the average
caffeine content in the coffee we drink is0.11%

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 BIBLIOGRAPHY
 www.scribd.com
 www.google.com
 www.wikipedia.com
 https://www.medicalnewstoday.com/articles/285194.php
 https://foodiesforlyf3.wordpress.com/2013/03/04/
theimportance-of-coffee/
 https://www.seminarsonly.com/Engineering-Projects/
Chemistry/Determination-Of-Caffeine-In-Tea-
Samples.php
 https://www.healthline.com/nutrition/why-is-coffee-goodfor-
you

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