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    Chem Reportfinal

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    aryanpagar34
    The report summarizes a study comparing the acidity of different tea leaf samples. 10 grams each of red label, twinings, and taj mahal tea leaves were boiled in water and the solution was filtered. Calcium carbonate was added to the filtrate, producing a precipitate of calcium oxalate which was dried and weighed to determine the oxalic acid content. Twinings tea was found to have the highest oxalic acid level at 0.97 grams, followed by red label at 0.90 grams and taj mahal at 0.80 grams. Therefore, the report concludes that twinings tea has the highest acidity among the samples tested.

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    Chem Reportfinal

    Uploaded by

    aryanpagar34
    17 views10 pages
    The report summarizes a study comparing the acidity of different tea leaf samples. 10 grams each of red label, twinings, and taj mahal tea leaves were boiled in water and the solution was filtered. Calcium carbonate was added to the filtrate, producing a precipitate of calcium oxalate which was dried and weighed to determine the oxalic acid content. Twinings tea was found to have the highest oxalic acid level at 0.97 grams, followed by red label at 0.90 grams and taj mahal at 0.80 grams. Therefore, the report concludes that twinings tea has the highest acidity among the samples tested.

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    The report summarizes a study comparing the acidity of different tea leaf samples. 10 grams each of red label, twinings, and taj mahal tea leaves were boiled in water and the solution was filtered. Calcium carbonate was added to the filtrate, producing a precipitate of calcium oxalate which was dried and weighed to determine the oxalic acid content. Twinings tea was found to have the highest oxalic acid level at 0.97 grams, followed by red label at 0.90 grams and taj mahal at 0.80 grams. Therefore, the report concludes that twinings tea has the highest acidity among the samples tested.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views10 pages

    Chem Reportfinal

    Uploaded by

    aryanpagar34
    The report summarizes a study comparing the acidity of different tea leaf samples. 10 grams each of red label, twinings, and taj mahal tea leaves were boiled in water and the solution was filtered. Calcium carbonate was added to the filtrate, producing a precipitate of calcium oxalate which was dried and weighed to determine the oxalic acid content. Twinings tea was found to have the highest oxalic acid level at 0.97 grams, followed by red label at 0.90 grams and taj mahal at 0.80 grams. Therefore, the report concludes that twinings tea has the highest acidity among the samples tested.

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    of 10

    REPORT

    STUDY THE ACIDITY OF DIFFERENT SAMPLE OF


    TEA LEAVES

    Submitted by:
    Aryan Pagar

    Class 12th science (cbse)


    Suryadatta National School
    ACKNOWLEDGMENT
    I take this opportunity to express my gratitude
    towards my chemistry teacher Miss. Anupama,
    for her precious and valuable guidance which
    played a crucial role in not only my working model
    report the topic “Acidity of tea leaves''
    but also throughout the session with my studies.

    I am very grateful to the school as well, for giving


    me this opportunity.

    Last but not the least I would like to thank my


    parents and friends for helping me in this report.
    INDEX

    1. Abstract

    2. Theory
    3. Requirements
    4. Procedure

    5. Observation
    6. Result
    7. Bibliography
    ABSTRACT
    AIM: To compare the acid content of acid in
    different samples of leaves
    Tea can be described as an agriculture 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 in several different ways.

    Each method of preparation has a certain effect on the acidity of


    the beverage. The aim in this report is to capture the difference
    in the acidity of the beverage by analyzing the mixture in
    different ways.

    Tea after water, is the world's most popular beverage of


    comsumption, as it is 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 prefer to add sugar as
    well.

    All these activities cause different outcomes of pH value of the


    beverage
    THEORY
    1. Tea contains catechins, a type of antioxidant. In a freshly
    picked tea leaf,catechins can comprisal up to 30% of the dry
    weight.
    2. Tea also contains L-threonine, and the stimulant caffine
    at about 3% of its dry weight depending on the type, brand
    and brewing method.

    .3. Tea also contains small amounts of the bromineand


    theophylline.Due to modern environmental pollution,fluoride
    andaluminum have also beenfound to occur in tea.
    .
    4 . Tannic Acid in tea isactually a
    myth, a rather popular one. The
    acidityof tea leaves is not due tothe
    tannic acid. Teacontains
    polyphenols or catechins which are
    aspecific type of tannin.

    5. The oxalic acid present in the


    tea leaves is precipitated
    ascalcium oxalate by treatment
    of aqueous solution of tea with
    calcium carbonate.
    Calcium oxalate is then hydrolysed
    with conc H2SO4 and recrystallized
    from water.
    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 a beaker.

    3. Put tea leaves in above beaker boil it for 10


    minutes.

    4. Filter above boiled solution using funnel and


    filter paper inanother beaker.

    5. In filtrate add 4gms of CaCO3 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.
    9. Repeat the above steps for the other two
    samples.
    OBSERVATION

    Sr. Brand of Weight of Weight of Percentage


    no. tea tea leaves acid obt. of oxalic acid
    1 Red Label 10gm 0.90gm 9.1%
    2 Twining 10gm 0.97gm 9.7%
    3 Taj Mahal 10gm 0.80gm 8.0%

    RESULT
    Twining's has high amount of oxalic acid among Red Label,
    Taj Mahal and Twining's.

    Thus Twining's has a good flavor


    BIBLIOGRAPHY
    1. www.wikipedia.com

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

    3. https://www.yashodahospitals.com/blogs

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

    5. https://www.seminarsonly.com
    THANK YOU!!

    Report submission:
    Aryan Pagar

    Class 12th science (cbse)


    Suryadatta National
    School

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