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    Chemistry Investigatory

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    Shrey Srivastava
    This is the chemistry project for acidity in tea leaves for class 11. pls see and enjoy [copy if needed (:]

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    Chemistry Investigatory

    Uploaded by

    Shrey Srivastava
    653 views11 pages
    This is the chemistry project for acidity in tea leaves for class 11. pls see and enjoy [copy if needed (:]

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    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    This is the chemistry project for acidity in tea leaves for class 11. pls see and enjoy [copy if needed (:]

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    653 views11 pages

    Chemistry Investigatory

    Uploaded by

    Shrey Srivastava
    This is the chemistry project for acidity in tea leaves for class 11. pls see and enjoy [copy if needed (:]

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 11

    CHEMISTRY INVESTIGATORY

    PROJECT

    ACIDITY IN TEA
    LEAVES
    - BY SHREY SRIVASTAVA
    CLASS – 11 i
    Index
    1. Aim/Objective
    2. Apparatus
    3. Introduction
    4. Theory
    5. Diagrams
    6. Observations
    7. Result
    8. Bibliography

    Aim: To compare and study the acidity of


    different samples of tea leaves.

    Apparatus:

    Requirements:
    1. 10gm of three different types of tea
    leaves
    2. Calcium Carbonate (CaCO3)
    3. Filter Paper
    4. Funnel
    5. Beaker
    6. Tripod Stand
    7. Bunsen Burner

    Procedure:
    1. Weigh exactly 10gm of 1st
    sample of Tea leaves.
    2. Take 200ml of distilled water in
    beaker.
    3. Put the Tea leaves in another
    beaker and boil it for 10 minutes.
    4. Filter the boiled solution using
    funnel and filter paper in another
    beaker.
    5. In filtrate add 4gm of CaCO3 and
    boil it.
    6. Filter the above boiled solution
    using filter paper in another
    beaker. There will be a
    precipitate of Calcium Oxalate
    on the filter paper.
    7. Keep filter paper aside and let it
    dry.
    8. Weigh the precipitate of oxalic
    acid.
    9. Repeat the above steps for the
    following two samples.
    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 is several different ways.

    Each method of preparation has a


    certain effect on the acidity of the
    beverage.
    Tea after water, is the most popular
    beverage in terms 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 comprise 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 amount of
    bromine and theophylline. Due to
    modern environmental pollution,
    fluoride and aluminum have also been
    found to occur in Tea.
    - Tannic acid in Tea is a myth, a rather
    popular one. The acidity of Tea leaves
    is not due to tannic acid. It is in fact,
    due to Catechin.
    Diagrams:
    Observation:

    Result:

    Twining’s has a high amount of Oxalic


    Acid among Red Label, Taj Mahal and
    Twinning’s. Thus, Twining’s has the better
    flavor.
    Bibliography:

     www.wikipedia.com

     https://www.healthline.com/health/
    food-nutrition

     https://www.yashodahospitals.com/
    blog

     http://www.steepers.net/chemical-
    composition-of-tea.html

     https://www.seminarsonly.com

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