ACKNOWLEDGEMENT

I feel proud to present my investigatory project in Chemistry on

the topic “Food Adulterants”. This project wouldn’t have been
possible without proper and rigorous guidance of my Chemistry
teacher Mr.Parvej Khan, who guided me throughout this
project in every possible ways. An investigatory project involves
various difficult lab experiments which have to be carried out
by the student to obtain the observations and conclude the
report on a meaningful note. I hope that this project will prove
to be a breeding ground for the next generation of students
and will guide them in every possible way.

_________________
Signature of Student
 CERTIFICATION

This is to certify that Rudrashish Das is a student of outgoing

batch of class 12 for session 2019-20 from Aditya Academy
Senior Secondary.
I thereby certify that this chemistry project acidity of tea leaves
is done under my supervision and it is absolutely genuine.

________________
Teacher's Signature
 PROJECT OVERVIEW

1. Introduction
2. Aim
3.Apparatus Required
4. Theory
5.Procedure
6. Observation & Calculation
7. Result
8. Bibliography
 INTRODUCTION
The tea plant grows in tropical and sub tropical climates
The plant evergreen grows quickly at low altitudes where the
air is warm. The plant grow slow in cool air, adding flavour to
this. Tea plants have small, white, sweet, smelling flowers
Each flower produces three seeds looks hazel nuts.
 AIM
To study the acidity of different samples of tea leaves

APPARATUS
 Beaker 250 ml
 Pipette 5 ml
 Burette stand and burette
 Conical flask
 Measuring flask
 Separating funnel
 Filter paper
 Analytical balance
 THEORY
A known weight of each sample of tea is boiled with 200ml of
distilled water and then filtered to separate. The exact 5ml of
each extract is taken in a titration flask, dilute with 10ml of
distilled water and titrate against N/50 NaOH solution using
phenolphthalein as an indicator.
Relative acidity of different samples of tea leaves can be
determined by comparing the volumes of N/50 NaOH used for
extraction of each sample. Higher the value of volumes of N/50
NaOH solution higher is the acidity of samples. Higher acidity
better taste of the tea.
 PROCEDURE
1. Four 250ml beaker were taken and were labelled with four
brands of tea.

2. About 200ml of water was added to each sample of tea in

the beaker.

3. Each beaker was heated to boil the tea for 10 minutes

and filtrate to get the tea extract.

4. 10 ml of the sample of the extract was diluted with 10ml

distilled water and 3 drops of phenolphthalein indicator was
added and titrated against N/50 NaOH solution.

5. For each sample the procedure was repeated and the

volume of N/50 NAOH solution was noted.
 OBSERVATION
AND
CALCULATION

Volume of solution taken 10ml

Volume of extract taken- 10ml

Sl. Brand of tea leaves Initial Final Volumes of

No. Reading Reading N/50 NaOH
1 Red label 0 8.6 8.6
2 Assam tea 0 11.4 11.4
3 Taj Mahal tea 0 18.6 18.6
4 Darjeeling tea 0 18.6 18.6
(Short leaves)
5 Darjeeling tea 0 21.9 21.9
(Long leaves)
 RESULT
Different samples required different volumes of N/50 NaOH
solution. The samples with the highest titrating value of the
volume of N/50 NaOH solution have the highest value of
acidity. Therefore the tea with the best taste is the Darjeeling
Tea (long leaves).
 BIBLIOGRAPHY

 Chemistry (part 1) text book for CBSE class 12

 www.google.com

 www.wikipedia.com