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    Chemistry Project

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    shloksrivastava25092007

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    © All Rights Reserved
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    Chemistry Project

    Uploaded by

    shloksrivastava25092007
    3 views26 pages

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    435753479-Chemistry-Project[1]

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    3 views26 pages

    Chemistry Project

    Uploaded by

    shloksrivastava25092007

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 26

    LOVELY PUBLIC SR. SEC.

    SCHOOL

    SESSION: 2024-2025

    CHEMISTERY INVESTIGATORY PROJECT ON

    “DETERMINATION OF CAFFEINE IN TEA


    SAMPLES”

    SUBMITTED TO: - SUBMITTED BY: -

    MRS. JAYSHREE SHLOK SRIVASTAVA

    BOARD ROLL NO.:-


    CERTIFICATE

    THIS IS TO CERTIFY THAT THIS PROJECT ON TOPIC


    “DETERMINATION OF CAFFEINE IN TEA SAMPLES”
    HAS BEEN MADE BY SHLOK SRIVASTAVA OF XII-A,
    LOVELY PUBLIC SR. SEC. SCHOOL DURING THE
    ACADEMIC YEAR 2024-2025.
    HE HAS MADE THIS PROJECT UNDER MY
    GUIDANCE WITH UTMOST SINCERITY.

    ________________ _______________

    EXTERNAL TEACHER SUBJECT TEACHER

    _______________

    PRINCIPAL
    AKNOWLEDGEMENT

    I would like to express my gratitude to our


    chemistry teacher, Mrs. JAYSHREE as well as
    principal Mrs. BHAWNA MALIK who gave me the
    golden opportunity to do this wonderful project on
    the topic “DETERMINATION OF CAFFEINE IN TEA
    SAMPLES”. It helped me in doing a lot of research
    and through it I came to know about so many new
    things. I am really thankful to them.
    Secondly I would like to thank my parents and
    friends who helped me a lot in finishing this project
    within the limited time.
    I would also like to thank the CBSE board for giving
    me this opportunity to explore beyond the regular
    NCERT textbook.

    -SHLOK SRIVASTAVA
    XII-A
    CONTENTS

    S.no. TOPICS
    1 Introduction
    2 Theory
    3 Uses of caffeine
    4 Effects of caffeine
    5 Aim
    6 Materials required
    7 Procedure
    8 Observations
    9 Result
    10 Bibliography
    INTRODUCTION
    Tea is the most commonly and widely used
    soft beverage in the household. It acts as a
    stimulant for central nervous system 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 body temperature. The
    principal constituent of tea, which is
    responsible for all these properties, is the
    alkaloid-caffeine. The amount of caffeine in
    tea leavers varies from sample to sample.

    Originally it was thought that caffeine is


    responsible for the taste and flavour of tea.
    But pure caffeine has been found to be a
    tasteless while substance. Therefore, the
    taste and flavour of tea is due to some other
    substance present in it. There is a little
    doubt that the popularity of the xanthenes
    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 long, on the
    other hands 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 xanthenes.

    For this reason, tea and coffee should be


    excluded from their diet. Even cocoa is of
    doubtful value. It has a high tannin content
    may be as high as 50 mg per cup.

    After all our main stress is on the presence


    of caffeine in xanthene beverages and so in
    this project we will study and observe the
    quantity of caffeine varying in different
    samples of tea leaves.
    THEORY
    The most important methylated alkaloid that occurs
    naturally is caffeine. Its
    molecular formula is C8H10N4O2. Its IUPAC
    name is 1, 3, 7-trimethylxanthene and common
    name is 1-methylated thiobromine

    Purely it is white, crystalline solid in the


    form of needles. Its melting point is 123ºc. It
    is the main active principle component of
    tea leaves. It is present in tea leaves up to
    3% and can be extracted by first boiling the
    tea leaves 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.

    STRUCTURE OF CAFFEINE
    STRUCTURE OF XANTHINE

    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.
    EFFECTS OF CAFFEINE
    POSITIVE EFFECTS

     It is psycho - stimulant.
     It improves physical and mental
    ability.
     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.
     Caffeine has been shown to
    increase the metabolic rate.

    NEGATIVE EFFECTS

     On the contrary their excessive use

    is harmful to digestion and their long

    use leads to mental retardation.

     Caffeine can increase blood

    pressure in

    non-habitual consumers.
     Caffeine withdrawal can produce

    headache, fatigue and decreased

    alertness.

     High doses of caeffine (300 mg or

    higher)

    can cause anxiety.


    AIM
    “TO DETERMINE THE
    PERCENTAGE OF CAFFEINE
    IN DIFFERENT SAMPLES
    OF TEA”
    MATERIALS REQUIRED
     TEA LEAVES(RED LABEL

    TEA,YELLOW LABEL TEA,GREEN

    LABEL TEA)

     BUNSEN BURNER

     BEAKERS

     LEAD ACETATE

     CHLOROFORM

     FILTER PAPER

     FUNNEL
     WATER
    PROCEDURE
    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.
    5. Again solution was filtered.
    6. Now the filtrate so obtained was heated
    until it had become 50 ml.
    7. Then the solution left was allowed to cool.
    8.After that , 20 ml. of chloroform was added to
    it.
    9.Soon after, two layers appeared in the
    separating funnel.
    10. We separated the lower layer.
    11. The solution then exposed to atmosphere in
    order to allow chloroform to get evaporated.
    12. The residue left behind was caffeine.
    13. Then we weighed it and recorded the

    observations.

    Similar procedure was performed with different


    samples of tealeaves and quantityof caffeine was
    observed in them.
    OBSERVATIONS
    1-RED LABEL TEA(BROOKE BOND)
    Weight of china dish = 46.60 gms

    Weight of china dish with precipitate =


    47.20 gms

    Amount of caffeine = 0.60 gms

    2.YELLOW LABEL TEA (LIPTON)

    Weight of china dish= 46.60 gms

    Weight of china dish with precipitate=


    47.15 gms

    Amount of caffeine= 0.55 gms

    3.GREEN LABEL TEA (LIPTON)


    Weight of china dish= 46.60 gms
    Weight of china dish with precipitate=47.05
    gms

    Amount of caffeine= 0.45 gms


    RESULT

    1. Quantity of caffeine in Red label


    tea
    is 600mg. /sample of 500 gm.

    2. Quantity of caffeine in Yellow


    label
    tea is 550mg./sample of 500 gm.

    3. Quantity of caffeine in Green label


    tea
    is 450mg./sample of 500 gm.
    Graphically plotting various tea samples in accordance
    with the amount of caffeine present in them we
    present a stunning find:
    Order of quantities of caffeine in different samples of
    tea leaves:

    RED LABEL >YELLOW LABEL >GREEN LABEL

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