NAKUL

VELAMMAL BODHI CAMPUS
ANUPPANADI
Project report on
Determination of Caffeine in Tea Samples
DEPARTMENT OF CHEMISTRY
NAME: NAKUL.S
CLASS: 12A2
BONAFIDE CERTIFICATE
This is to certify that this is the bonafide

record of project work done
by Master / Miss __________________________ of
grade XII during the academic year 2022-2023,
submitted for AISSCE CHEMISTRY PRACTICAL
EXAMINATION to be held on _______________ at
VELAMMAL VIDYALAYA, ANUPPANADI,
MADURAI.
TEACHER INCHARGE PRINCIPAL
EXTERNAL EXAMINER INTERNALEXAMINER

ACKNOWLEDGEMENT
In the accomplishment of this project

successfully, many people have best owned
upon me their blessings and the heart
pledged support, this time
I am utilizing to thank all the people who have
been concerned with project.
Primarily I would thank god for being able to
complete this project with success. Then I
would
like to thank my principal Mr.Balamurugan
and biology teacher Mrs.saranya, whose
valuable guidance has been the ones that
helped me patch
this project and make it full proof success her
suggestions and her instructions has served
as the major contributor towards the
completion of the project.
Then would like to thank my parents and
friends who have helped me with their
valuable suggestions and guidance has been
helpful in various phases of the completion of
the project.
Last but not the least would like to thank my
classmates who have helped me a lot
CONTENTS
1. INTRODUCTION
2. THEORY
3. USES OF CAFFEINE
4. EFFECTS OF CAFFEINE
5. PROCEDURE
6. OBSERVATIONS
7. RESULT
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 hand 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 CsH10N4O2. 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 1230c. 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.
USES OF CAFFEINE :
l.In medicine, it is used to stimulate, 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.
EFFECTS OF CAFFEINE
l. It is psycho - stimulant.
2. It improves physical and mental ability.
3. Its effect in learning is doubtful but
intellectual performance may improve where
it has been used to reduce fatigue or boredom.
4.When administered internally, it stimulates
heart and nervous system and also acts as
diuretic. On the contrary their excessive use
is harmful to digestion and their long use
leads to mental retardation.
PROCEDURE
• First of all, 50 grams of tea leaves were

taken as sample and 150 ml of water was
added to it in a beaker.
• Then the beaker was heated up to extreme
boiling.
• The solution was filtered and lead
acetate was added to the filtrater, leading
to the formation of a curdy brown coloured
precipitate.
• We kept on adding lead acetate till no more
precipitate has been formed.
• Again solution was filtered.
• Now the filtrate so obtained was heated
until it had become 50 ml.
• Then the solution left was allowed to cool.
• After that, 20 ml. of chloroform was
• added to it.
• Soon after, two layers appeared in the
• separating funnel.
• We separated the lower layer.
• The solution then exposed to atmosphere in
order to allow chloroform to get evaporated.
• The residue left behind was caffeine.
• Then we weighed it and recorded the
observations.
Similar procedure was performed with
different samples of tealeaves and quantity of
caffeine was observed in them
OBSERVATION
I.Red Label Tea (Brooke Bond)

Weight of china dish 46.60gms
Weight of china dish with
47.20gms.
precipitate
Amount of caffeine 0.60gms
2.Yellow Label Tea (Lipton)

Weight of china dish 46.60gms
47.15gms.
precipitate
Amount of caffeine 0.55gms
3.Green Label Tea (Lipton)

Weight of china dish 46.60gms.
47.05gms.
precipitate
Amount of caffeine 0.45gms.
1. Quantity of caffeine in Red label tea is 60mg.

/sample of 50 gm.
2. Quantity of caffeine in yellow
label tea is 55mg./sample of 50 gm.
3.Quantity of caffeine in green label tea is

45mg./sample of 50 gm.
0.6 , 0.5 , 0.4 , 0.3 , 0.2 , 0.1, 0
Graphically plotting various tea samples in

accordance with the amount of caffeine
present in them we present a stunning find:
60 mg 55 mg 45 mg
RED LABEL YELLOW LABEL GREEN LABEL
Order of quantities of caffeine in different

samples of tealeaves
HEEL LABEL > YELLOW LABEL > TEN LABEL

BIBLIOGRAPHY
• https://getliner.com/chemistry-project-to-
determine-the-caffeine-in-tea-samples-
l8e

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VELAMMAL BODHI CAMPUS

Determination of Caffeine in Tea Samples

This is to certify that this is the bonafide

TEACHER INCHARGE PRINCIPAL

EXTERNAL EXAMINER INTERNALEXAMINER

In the accomplishment of this project

Tea is the most commonly and widely used

The most important methylated alkaloid that

l.In medicine, it is used to stimulate, central

• First of all, 50 grams of tea leaves were

I.Red Label Tea (Brooke Bond)

2.Yellow Label Tea (Lipton)

3.Green Label Tea (Lipton)

1. Quantity of caffeine in Red label tea is 60mg.

3.Quantity of caffeine in green label tea is

0.6 , 0.5 , 0.4 , 0.3 , 0.2 , 0.1, 0

Graphically plotting various tea samples in

Order of quantities of caffeine in different

HEEL LABEL > YELLOW LABEL > TEN LABEL

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