Le Bhyi Systumm

CHEMIST
INVESTIGATO
RY
RY
PROJECT
Name - Pratham Saxena
Class- XII SCIENCE B
Roll No -
Year - 2024-
25
CERTIFICATE
This is to certify that PRATHAM

SAXENA of class XII SCI B has
successfully completed his
chemistry investigatory project
work on determination of
caffeine present in tea and
coffee .
Signature:-
ACKNOWLEDGMEN
T
I would want to convey my gratitude to everyone
who has assisted me in finishing my assignment
successfully.
First and first, I want to thank CBSE from the bottom

of my heart for giving me such a wonderful
opportunity to develop a project and learn more
about this fascinating subject.
Second, I want to express my gratitude to our

school principal for providing us with the
inspiration and amazing support we needed to
finish the project.
Thirdly, I would like to thank JT SIR, my

chemistry teacher who guided me through
every step of the project's preparation.
Finally, I'd want to thank everyone who has helped

me along the way, including my professors,
parents, and coworkers, whose support has made
this effort possible.
CONTENT
S 1.AIM
2.INTRODUCTION
3.USES OF
CAFFEINE
4.EFFECTS OF
CAFFEINE
5.THEORY
6.MATERIALS
REQUIRED
7.PROCEDURE
8.OBSERVATION
TABLE
9.RESULTS
10.PRECAUTIONS
11.CONCLUSION
12.BIBLIOGRAPHY
AI
M
To determine the
amount of Caffeine
present in Tea & Coffee
INTRODUCTION
Tea is the most commonly and widely used soft
beverage in the household. It acts as a stimulant
for CNS 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 the body temperature.
The principal constituent of Tea, which is

responsible for all these properties, is the
alkaloidcaffeine. The amount of caffeine in tea
leaves varies from sample to sample.
Caffeine constitute about 3% of the tea's dry

weight. Tea also contain small amount of
theobromine and theophylline, which are
stimulants and xanthines similar to caffeine.
Studies have found that the caffeine contents of 1

kg black tea ranged from 22-28 mg while in green
tea ranges from 11-22 mg reflecting a significant
difference between the two.
USES
OF
CAFFEIN
E
1) In medicine, it is used to stimulates Central
Nervous System and to increase flow of urine.
2)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.
3)Caffeine is also used in analgesic tablets, as it

is believed to be a pain reliever. It is also
beneficial in
migraines.
4) Used to restore mental alertness.
5) In certain dietary supplements used for weight loss,

and in many popular energy
drinks.
EFFECTS
OF
POSITIVE EFFECTS
CAFFEINE
1) Caffeine has been shown to increase the
metabolic rate and blocks the tiredness signal
receptors.
2) Low dose of caffeine shows increased alertness

and decreased fatigue.
NEGATIVE EFFECTS
3) Caffeine can increase blood pressure in

nonhabitual consumers.
4)Caffeine withdrawn and sleep can

produce headache, fatigue and decreased
alertness.
5) High doses of Caffeine (300 mg) can cause

anxiety.
6) Caffeine can disrupt sleep and reduce blood flow

to the brain in most people.
THEOR
Y
The most important methylated alkaloid that
occurs naturally is caffeine.
1.Its molecular formula is:
C8H10N402 2.IUPAC name: 1,3,7-
trimethylxanthine
3. Molecular weight: 194.19 g/mol
4. Molecular structure:-
5.Melting point: 460 *F
6.Boiling point: 352 *F
7.Appears as odorless white powder or

white glistening needles.
8.Its taste is bitter..
9.Solutions in water are neutral to litmus.
10.When heated to decomposition, it

emits fumes of nitrogen oxides.
MATERIALS
REQUIRED
1.Green Label
Tea
2. Yellow Label
Tea
3. Red Label Tea
4.Lead
acetate
5.Chloroform
6.Beakers
7.Glass rod
8.Filter paper
9.Funnel
PROCEDUR
E
1.First of all, 50 grams of tea leaves were taken as sample
and 150 ml of water was added to it in a beaker.
2. Then the beaker was heated up to extreme boiling.
3.The solution was filtered and lead acetate was added to

the filtrater, leading to the formation of a curdy brown
coloured precipitate.
4.We kept on adding lead acetate till no more precipitate

has been formed. Again solution was filtered.
5.Now the filtrate so obtained was heated until it had

become 50 ml.
6. Then the solution left was allowed to cool.
7.After that, 20 ml. of chloroform was added to it.
8.Soon after, two layers appeared in the separating funnel.
9. The residue left behind was caffeine.
10. Then we weighed it and recorded the observations.
11.Similar procedure was performed with different samples

of tealeaves and quantity of caffeine was observed in
them.
OBSERVATION
TABLE
RESULTS
Experimentally we found out that :-
i.50 gm of Red Label Tea has 600 mg amount

of Caffeine present in it.
ii.50 gm of Yellow Label Tea has 550 mg

amount of Caffeine present in it.
iii.50 gm of Green Label Tea has 450 mg

amount of Caffeine present in it.
Hence,
Order of quantities of Caffeine in

different samples of tea are :-
Red Label > Yellow Label > Green Label

Graphically
Plotting
Various Tea
Samples
PRECAUTIONS
1.Chloroform should not be inhaled directly
for a larger period of time.
2.Test tubes and glass apparatus should
be handled with care.
3.Care must be taken which heating
the samples.
4. Reading must be taken accurately.
5.There should not be any error in
the apparatus.
CONCLUSION
The content of caffeine varies depending
on tea type, which is directly attributed
to their processing and leaf maturity.
White tea, made from the youngest tea
leaves contained the highest caffeine
content, and mate and roasted mate tea,
the lowest. The spectrophotometric
micro method proved to be the best
alternative for the determination of
caffeine content, exhibiting the most
similar results to the HPLC analysis.
According to the obtained results, all
studied teas exhibited high antioxidant
capacity, as opposed to caffeine,
indicating that the contribution of
caffeine to the antioxidant properties of
these beverages is irrelevant.
REFERENCE
S
This project is made by using the analytical
data provided by the following reference
books and websites:
1.https://www.caffeineinformer.com/caffei
necontent/tea-brewed
2.http://www.mayoclinic.org/healthylifestyl
e/nutrition-and-healthy-
eating/indepth/caffeine/art-20049372?pg=2
3.http://www.theteaspot.com/about-tea.html

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CHEMIST

This is to certify that PRATHAM

First and first, I want to thank CBSE from the bottom

Second, I want to express my gratitude to our

Thirdly, I would like to thank JT SIR, my

Finally, I'd want to thank everyone who has helped

The principal constituent of Tea, which is

Caffeine constitute about 3% of the tea's dry

Studies have found that the caffeine contents of 1

2)Because of its stimulating effects, caffeine has

3)Caffeine is also used in analgesic tablets, as it

4) Used to restore mental alertness.

5) In certain dietary supplements used for weight loss,

2) Low dose of caffeine shows increased alertness

3) Caffeine can increase blood pressure in

4)Caffeine withdrawn and sleep can

5) High doses of Caffeine (300 mg) can cause

6) Caffeine can disrupt sleep and reduce blood flow

1.Its molecular formula is:

C8H10N402 2.IUPAC name: 1,3,7-

3. Molecular weight: 194.19 g/mol

6.Boiling point: 352 *F

7.Appears as odorless white powder or

8.Its taste is bitter..

9.Solutions in water are neutral to litmus.

10.When heated to decomposition, it

3. Red Label Tea

2. Then the beaker was heated up to extreme boiling.

3.The solution was filtered and lead acetate was added to

4.We kept on adding lead acetate till no more precipitate

5.Now the filtrate so obtained was heated until it had

6. Then the solution left was allowed to cool.

7.After that, 20 ml. of chloroform was added to it.

8.Soon after, two layers appeared in the separating funnel.

9. The residue left behind was caffeine.

10. Then we weighed it and recorded the observations.

11.Similar procedure was performed with different samples

i.50 gm of Red Label Tea has 600 mg amount

ii.50 gm of Yellow Label Tea has 550 mg

iii.50 gm of Green Label Tea has 450 mg

Order of quantities of Caffeine in

Red Label > Yellow Label > Green Label

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