Chem Pproject

(2023-2024)
CHEMISTRY INVESTIGATORY
PROJECT
TOPIC: Study the acidity of different

Samples of tea leaves
SUBMITTED BY : Muhammed shabas

GRADE: XI
REGISTRATION NO : 5123
GUIDED BY : Mrs. Latha Manickam
ASIAN INTERNATIONAL PRIVATE SCHOOL – MADINAT
ZAYED
CERTIFICATE
This is to certify that Miss/Master Muhammed

Shabas of Grade XI Registration no: 5123 has
carried out the project work in Chemistry
Investigatory Project (study the acidity of
different samples of tea leaves ) Prescribed
bythe Central Board of Secondary Education ,
New Delhi during the academic year 2023-
2024
Teacher in charge : Mrs Latha Manickam
Date :
Internal Examiner :
External Examiner :
Acknowledgement
I would like to extend my sincere and heartfelt gratitude to our

principal, Mrs. Molly D’ Coutho for giving us the opportunity to make
this report and letting us use the laboratory chemicals which were very
necessary in the completion of this project.
I am also thankful to Mrs. Latha Manickam, our dear chemistry

teacherWho has been a great helper , friend and advisor in this
endeavor without whose cooperation,guidance and encouragement,
this project would not be possible.
I wish to acknowledge my heartfelt thanks to her for her constant

supervision over the project and for providing all the necessary
information and details regarding the project.
Last but not least I’m very thankful for the support extended my
friend during the making of this project; their wisdom and ideas were
of a great help to me
Something About Tea
Tea is an aromatic beverage commonly

prepared by pouring hot or boiling water over
cured leaves of the tea plant,
Camellia synesis.
After water, tea is the most widely consumed
beverage in the world. It has a cooling, slightly
bitter, astgent flavour which many people
enjoy
Contents of Teg
Tea contains catechins, a type of antioxidant.
In a freshly picked tea leaf, catechins can
comprisal up to 30% of the dry weight. Tea
also contains L-theanine, and the stimulant
caffeine at about 3% of its dry weight,
translating to between 30 mg and go mg per 8
oz (250 ml) cup depending on type, brand, and
brewing method.
GREEN TEA BLACK TEA OOLONG TEA
Tea also contains small amounts of

theobromine and theophylline. Due to modern
environmental pollution, fluoride and
aluminium have also been found to occur in
tea, with certain types of brick tea made from
old leaves and stems having the highest levels.
This occurs due to the tea plant's high
sensitivity to and absorption of
environmental pollutants
something Ilbout Tannis teid
Tannic Acid in tea is actually a myth, a rather

popular one. The acidity of tea leaves is not
due to the tannic acid. Tea contains
polyphenols (aka catechins), which are a
specific type of tannin. Green Tea contains
more of these substances (30-42% of the
extractable solids) than Black Tea or Oolong
Tea. Tea does not contain Tannic Acid.
Thus, the acidity of tea is due to tannins and
not tannic acid.
Reason for fleidity of Tea Leaves
Tea contains a variety of naturally acidic and

basic compounds which interact to form a
mildly acidic solution. A 2001 analysis of black
tea found that the dominant anions (acidic
parts of compounds) in brewed tea were
oxalate and citrate. Citrate is associated with
citric acid, and is a common organic acid also
found (in much higher concentrations) in
citrus fruit like orange and lemons. Oxalates
are also widespread in leafy
vegetables and fruits.
Aim
To compare the oxalic acid content in the
various samples of tea leaves
Materials Regated
1.5gm of three different types of tea leaves
2. Calcium Carbonate (CacO3)
3.Filter Paper
4.Funnel
5. Beaker
6. Chemical Balance
7. Wire Gauge
8. Tripod Stand
9. Bunsen Burner
THEORY
The oxalic acid present in the tea leaves is
precipitated as calcium oxalate by treatment of
aqueous solution of tea with calcium
carbonate. calcium oxalate is then hydrolysed
with conc.
H2504 (concentrated sulphuric acid) and
recrystallized from water
PROCEDURE
1.weigh exactly 5gm of 1st sample of tea leaves.
2.Take 100ml of distilled water in a beaker.
3.Put tea leaves in above beaker boil it for 10 minutes.
4.Filter above boiled solution using funnel and filter paper in
another beaker.
5.IN filtrate add agms of cacos and boil it.
6.Filter above boiled solution using funnel and filter paper
in another beaker. There will be a ppt. of calcium oxalate on
the filter paper.
7.Keep filter paper aside and let it dry.
8.weigh the ppt. of oxalic acid. Ton
9.Repeat the above 1-8 steps for the other two samples.
Result
Twining’s has high amount of

oxalic acid among red Label ,Taj
Mahal, and Twining’s Thus,
Twining’s has a good flavour

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(2023-2024)

TOPIC: Study the acidity of different

SUBMITTED BY : Muhammed shabas

This is to certify that Miss/Master Muhammed

I would like to extend my sincere and heartfelt gratitude to our

I am also thankful to Mrs. Latha Manickam, our dear chemistry

I wish to acknowledge my heartfelt thanks to her for her constant

Tea is an aromatic beverage commonly

Tea also contains small amounts of

Tannic Acid in tea is actually a myth, a rather

Tea contains a variety of naturally acidic and

Twining’s has high amount of

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