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CLASS XII-SCIENCE
ROLL NO. - 9123850
CHEMISTRY PROJECT-CAFFEINE
IN TEA SAMPLES
ACKNOWLEDGEMENT
S
I would like to thank my teachers Mr.
JITENDRA TIWARI and Mr. SANJAY
GAYAKWAD
for their support
who helped me in completing my
project on the TOPIC DETERMINATION
OF CAFFEINE IN TEA SAMPLES
PIYUSH
CERTIFICATE
This is to hereby certify that, I student of class XII
Science completed my project work on the topic
DETERMINATION
OF CAFFEINE IN TEA SAMPLES under the guidance
of my
teachers.
SIGNATURE
(subject teacher)
AIM
DETERMINATIO
N OF CAFFEINE
IN TEA
SAMPLES
INTRODUCTION
Tea is a highly popular drink all over the world. A cup of tea
is often taken as a mind-freshner. This can be primarily
attributed to the presence of a stimulant called CAFFEINE in
the tea. Besides this tea also contains various polyphenolic
compounds that act as flavourings agents. Relative contents
of these compounds result in different varieties available under
different brand names .The quality of tea leaves also greatly
influence of the taste of the tea.Tea is popular name of the
tropical plant whose botanical name is Camellia thea. India is the
largest producer of good quality tea and it is mainly grown in
slope of hills of Assam, West Bengal and Nilgiri Hills. A cup
of Indian tea contains 80mg of caffeine which is the
indispensable content of tea.
Caffeine is a nitrogenous organic compound of alkaloid group.
These groups of substances have a marked physiological effect
on the human body when taken in considerable amount. It is
widely used as a stimulant of the central nervous system and
also has hypotonic and sleep inducing effect. Pure caffeine
APPARATUS REQUIRED
1. ROUND BOTTOM FLASK.
2. BUNSEN BURNER, MATCH STICK.
3. BEAKERS. (250ml AND 75 ml)
CHEMICALS REQUIRED
1.
2.
3.
4.
5.
INDEX
1. ACKNOWLEDGEMENT
2. CERTIFICATE
3. AIM
4. INTRODUCTION
5. APPARATUS AND CHEMICALS
REQUIRED
6. PROCEDURE
7. OBSEVATION
8. INFERENCE
Procedure
1. In a litre round bottom flask 40gm of first sample was
taken.
2. To this about 250ml of distilled water was added and
thecontents were refluxed for about an hour.
3. The brown colour extracted is separated by
decantationfollowed by filtration when still hot.
4.Lead acetate is dissolved into water in 250ml beaker.
5. The solution is boiled and the lead oxide is added
slowly tothe boiling solution with constant stirring.
6. It is filtered and again boiled.
7.The filterate thus obtained is added dropwise to this
extract till precipitation occurs.
8.The filtrate is treated with animal charcoal to
decolouriseextract.
9. The clear solution is extracted with 100mg of
chloroform afterseparating by filtration.
OBSERVATION
About 50 gm of each sample was taken. The
contentsof caffeine of the samples were noted
and theirpresence in terms of percentage was
calculated.
NAME OF
TASTE
THE TEA
1.
RED
CAFFEINE
PERCENTAGE
CONTENTS COMPOSITION
0.029
0.0725%
LABEL
2. TAJ
SOOTHING
0.05
0.0125%
MAHAL
3
TATA
MILD &
SLIGHTLY
PLEASANT
0.036
0.09%
STRONG
TEA
LIPTON
PLEASANT
0.047
0.1175%
VERY
STRONG
INFERENCE
FROM THE CAFFEINE CONTENT AND THE
TASTEOF THE TEA AS DESCRIBED ABOVE
SHOWS THAT THE GREATER THE
AMOUNT OF CAFFEINE, THE BITTERNESS
AND STIMULATING EFFECT OF THE TEA.