Chem Practical New

PK
INTERNATIONAL
ENGLISH SCHOOL
Pune
SESSION: -20 -20

CHEMISTRY PROJECT
ROLL NO: -
CLASS: -12 SCIENCE

TH
SUBMITTED TO: SUBMITTED BY:

P K INTERNATIONAL ENGLISH
SCHOOL
CERTIFICATE
This is to certify that Master/Miss
Student of class 12th has successfully completed the research on the
below mentioned project under the guidance of
During the year of 20 -20
In partial fulfillment of Chemistry practical examination conducted by
P K INTERNATIONAL ENGLISH SCHOOL.
Class: Exam Roll No.:
Topic:
Teacher in charge- External Examiner
Principal
INDEX
Sr.no. Content Page no.
1. Acknowledgment
2. Introduction
3. Aim
4. Materials Required
5. Procedure
6. Observation
7. Result /Conclusion
8. Bibliography
Acknowledgement
In the accomplishment of this project successfully, many

people have best owned upon me their blessings and the heart
pledge support, this time I am utilizing to thank all the people
who have been concerned with this project.
Primarily I would like thank God for being able to complete
this project with success. Then I would like to thank my
principal
and my Chemistry teacher
whose valuable guidance has been the
ones that helped me patch this project and make it full proof
success, his suggestions and instruction has served as the
major contribution towards the completion of this project.
Then I would like to thank my parents who have helped me

with their valuable suggestions and guidance has been very
helpful in various phases of the completion of the project
AIM
To compare acid content in different

samples of tea leaves.
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 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 hydrolyzed with conc.
H2SO4 and recrystallized from water.
Reason for Acidity in Tea Leaves
The acidity in tea leaves is primarily attributed to the presence of
natural organic acids. One of the key acids found in tea leaves is
citric acid, although other acids such as oxalic acid and malic
acid may also contribute to the overall acidity.
These acids play a crucial role in shaping the flavor profile of the
tea. The levels of acidity can vary depending on factors such as
the tea plant variety, growing conditions, and processing methods.
Additionally, the terroir of the tea-growing region, including
factors like soil composition and climate, can influence the acidity
of the tea leaves. During the growth and development of the tea
plant, environmental factors and the plant’s metabolic processes
contribute to the accumulation of these organic acids.
The acidity in tea leaves contributes to the refreshing and lively

taste that is characteristic of many types of tea, and it is a key
element in the complex interplay of flavors that tea enthusiasts
appreciate.
Factors Affecting Amount of Oxalic Acid in Tea Leaves
Oxalic acid is a naturally occurring organic acid found in many
plants, including tea leaves. Here are several factors that can affect
the amount of oxalic acid in tea:
 Tea Plant Varieties:
Different tea plant varieties contain varying levels of oxalic acid. For
example, Camellia sinensis var. sinensis (Chinese tea plant) and
Camellia sinensis var. Assa mica (Assam tea plant) may have
different oxalic acid concentrations.
 Growing Conditions:
Soil composition and environmental factors, such as climate and
altitude, can influence the accumulation of oxalic acid in tea leaves.
Plants may produce more oxalic acid as a response to stress, such as
nutrient deficiencies or environmental challenges.
 Leaf Position:
Oxalic acid levels can vary in different parts of the tea plant. Young
leaves and buds may contain higher concentrations of oxalic acid
compared to older leaves.
 Processing Methods:
The methods used to process tea leaves can affect the oxalic acid
content. Oxalic acid is water-soluble, so the extent to which tea
leaves are oxidized, fermented, or undergo other processing steps can
influence the final oxalic acid concentration in the tea.
Materials required
 5gm of three different brands of tea leaves
 Calcium Carbonate (CaCO3)
 Filter Paper
 Funnel
 Beaker
 Chemical Balance
 Wire Gauge
 Tripod Stand
 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.

OBSERVATIONS
Sr.no Brand of Weight of tea Weight of Percentage
tea leaves acid obtained of oxalic
acid
1. Red label 10gm 0.91gm 9.1%
2. Twinning 10gm 0.97gm 9.7%

3. Taj mahal 10gm 0.80gm 8.0%
Results
• Twining’s exhibited the highest percentage of oxalic

acid at 9.7%, followed closely by Red Label at 9.1%.
• Taj Mahal, on the other hand, showed a slightly lower

percentage at 8%.
• These differences may arise from various factors such

as tea plant varieties, growing conditions, and
processing methods unique to each brand.
Conclusion
In conclusion, this investigatory project aimed to compare the

oxalic acid content in different samples of tea leaves from Red
Label, Taj Mahal, and Twining’s. The results revealed varying
percentages of oxalic acid, with Twining’s exhibiting the highest
amount at 9.7%. The procedure involved boiling tea leaves,
precipitating oxalic acid with calcium carbonate, and determining
the weight of the obtained acid.
While the investigation provided insights into oxalic acid levels,

it’s important to note that the presence of oxalic acid in tea is
influenced by multiple factors, including tea plant variety, growing
conditions, processing methods, and brewing practices.
Furthermore, the project highlighted the potential health benefits
of consuming tea, such as its antioxidant properties, heart health
benefits, weight management support, and more.
Precautions
1. Use precise measurements when weighing tea leaves and

chemicals to ensure accurate results.
2. Ensure the cleanliness of all equipment, especially the

beakers, funnels, and filter paper, to prevent contamination.
3. Boil the tea leaves for the specified duration (10 minutes) to
extract the desired components effectively.
4. Handle boiling water and hot apparatus with care to avoid

burns or accidents.
5. Allow the filter paper with the precipitated calcium oxalate to

dry thoroughly before weighing to prevent errors in the
measurement.
6. Dispose of waste materials properly, following appropriate

laboratory waste disposal procedures.
Bibliography
• Chemistry (Part 1&2) Textbook

NCERT.
• Together With Lab Manual Chemistry
XII.
• www.wikepedia.com
• www.scribd.com
• www.google.com

Chem Practical New

Uploaded by

Copyright:

Available Formats

Chem Practical New

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chem Practical New

Uploaded by

Copyright:

Available Formats

PK

SESSION: -20 -20

CLASS: -12 SCIENCE

SUBMITTED TO: SUBMITTED BY:

Class: Exam Roll No.:

Teacher in charge- External Examiner

In the accomplishment of this project successfully, many

Then I would like to thank my parents who have helped me

To compare acid content in different

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 contains catechins, a type of antioxidant. In a freshly picked

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

 Tea also contains small amounts of the

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

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

The acidity in tea leaves contributes to the refreshing and lively

 5gm of three different brands of tea leaves

 Calcium Carbonate (CaCO3)

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

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

6) Filter above boiled solution using funnel and filter

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.

2. Twinning 10gm 0.97gm 9.7%

• Twining’s exhibited the highest percentage of oxalic

• Taj Mahal, on the other hand, showed a slightly lower

• These differences may arise from various factors such

In conclusion, this investigatory project aimed to compare the

While the investigation provided insights into oxalic acid levels,

1. Use precise measurements when weighing tea leaves and

2. Ensure the cleanliness of all equipment, especially the

4. Handle boiling water and hot apparatus with care to avoid

5. Allow the filter paper with the precipitated calcium oxalate to

6. Dispose of waste materials properly, following appropriate

• Chemistry (Part 1&2) Textbook

You might also like