The 20vatsalya 20school 20IP 20TEMPLATE 202023 24

THE VATSALYA SCHOOL
NAME: Soham Singh

CLASS: XII Science- C
ROLL NO.:
ACADEMIC YEAR: 2023-24
SUBJECT: Chemistry Investigatory Project
TEACHER’S NAME: Mrs. Sadaf Khan
TOPIC: The Study of Some Common Food Adulterants
1
CERTIFICATE
This is to certify that Soham Singh of Class XII Science- C of The Vatsalya
School, Pune has successfully carried out the investigatory project entitled
‘Determination of Caffeine in different tea samples’ - under the supervision
of the Chemistry teacher, Ms. Sadaf Khan for the academic year 2022-23.
All the work related to the project is done by the candidate himself. The
approach towards the project has been sincere and scientific.
___________________
Head of the Institute
_________________ _______________
Internal Examiner External Examiner
2
ACKNOWLEDGEMENT
I extend my heartfelt gratitude to the CBSE Board for giving me this

opportunity to explore the practical applications of the theory that I have learnt
in our curriculum.
I wish to express my deep gratitude and sincere thanks to the Principal, Ms.
Vineeta Arora, for providing all the facilities required for the completion of
this project. I also extend my hearty thanks to our chemistry teacher, Ms. Sadaf
Khan, for her invaluable guidance and encouragement which has sustained my
efforts at all the stages of this project work.
I can't forget to offer my sincere thanks to my parents for their valuable advice
and support which I received from them time to time.
Last but not the least I would like to thank my classmates who have also helped
me a lot.
Soham Singh
XII Science- C
3
INDEX
S. No. Content Page. No.

1 AIM 5
INTRODUCTION
2.1 History of Chocolate
2 6-7
2.2 Pros and Cons of Chocolate
2.3 Types of Chocolate
3 THEORY 8
4 REQUIREMENTS 9
5 PROCEDURE 10-11
6 OBSERVATIONS 12
7 RESULT/ CONCLUSION 13
8 BIBLIOGRAPHY 14
4
AIM
TO STUDY THE COMMON FOOD
ADULTERANTS
INTRODUCTION
5
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 leaves 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 xanthine 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. to excitation by xanthine. 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
6
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 theobromine
Purely it is white, crystalline solid in the form of needles. Its melting point is 1230c. It is the
main active principal 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.
Effects of Caffeine
1. 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.
REQUIREMENTS
7
▪ Different types of tea leaves
▪ 2.beaker
▪ 3.lead acetate
▪ Chloroform
▪ Funnel
▪ 6.flame burner
▪ 7.china dish
8
PROCEDURE
9
10
OBSERVATIONS
1.Red Label Tea (Brooke Bond)

Weight of china dish 46.60gms
Weight of china dish with precipitate 47.20gms
Amount of caffeine 0.60gms
2.Yellow Label Tea (Lipton)
3.Green Label Tea (Lipton)
11
CONCLUSION
12
BIBLIOGRAPHY
1. https://www.hopkinsmedicine.org/health/wellness-and-prevention/the-benefits-of-
having-a-healthy-relationship-with-chocolate#:~:text=Increases%20heart%20health
%3A%20The%20antioxidants,and%20death%20from%20heart%20disease.
2. https://www.britannica.com/topic/chocolate
3. https://www.lakechamplainchocolates.com/types-of-chocolate/
4. https://www.lakechamplainchocolates.com/types-of-chocolate/
5. Practical Skills in Chemistry Class-12 by Fullmarks
13

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THE VATSALYA SCHOOL

NAME: Soham Singh

Internal Examiner External Examiner

I extend my heartfelt gratitude to the CBSE Board for giving me this

S. No. Content Page. No.

TO STUDY THE COMMON FOOD

The degree to which an individual is

1.Red Label Tea (Brooke Bond)

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