Chem Projectt Ay

CHEMISTRY
INVESTIGATORY PROJECT
Acidity in Tea Leaves

Session: 2023-2024
SUBMITTED BY – ABHINAY YADAV

SUBMITTED TO - MR. RAJEEV KUMAR
BOARD ROLL NO. -
CERTIFICATE
This is to certify that Abhinay Yadav of class

the
12 A has successfully completed the
project work on chemistry titled as “Acidity
in Tea Leaves” for class 12the Investigatory
Project of the central board of secondary
education in the year 2023-2024. It is
further certified that this project is the
individual work of the candidate.
Acknowledgment
I would like to express my special thanks

to our school “ARMY PUBLIC SCHOOL,
PATIALA “to the management team of
our school who gave the golden
opportunity to do this wonderful project on
the topic ‘Acidity in Tea Leaves ‘, which
also helped me in doing a lot of research
and I came to knew about so many new
things.
Secondly, I would also like to thank my

parents and friends who helped me a lot
in finishing this project within limited time.
Index
I1
1. Aabstract
2. Theory
3. Requirements
4. Procedure
5. Observation
6. Result
7. Bibliography
TIT’
Abstract
Aim: To compare the acid content of acid in different
samples of leaves.
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 in several different ways.
Each method of preparation has a certain effect on the

acidity of the beverage. My aim in this experiment 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

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 can comprisal up to 30% of
the dry weight.
• Tea also contains L-threonine, and the stimulant caffeine

at 3% of its dry
about
weight depending on
the type, brand and
brewing method.
• Tea also contains

small amounts of the
bromine and
theophylline. Due to
modern environmental
pollution, fluoride and
aluminum have also
been found to occur in
tea.
• 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 or catechins which are a specific
type of tannin.
• 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 hydrolyzed with
cone. H2S04 and recrystallized from water.
Requirements
1.10gm of three different types of tea leaves
2. Calcium Carbonate (CaC03)
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
in another beaker.
5. In filtrate add 4gms of

CaC03 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 tea Weight of tea Weight of acid Percentage of

no. leaves obtained oxalic acid
1 Red Label 10gm 0.91gm 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
• www.wikipedia.com

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CHEMISTRY

Acidity in Tea Leaves

SUBMITTED BY – ABHINAY YADAV

This is to certify that Abhinay Yadav of class

I would like to express my special thanks

Secondly, I would also like to thank my

Tea can be described as an agricultural plant that is

Each method of preparation has a certain effect on the

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

• Tea also contains L-threonine, and the stimulant caffeine

• Tea also contains

• Tannic Acid in tea is

1.10gm of three different types of tea leaves

2. Calcium Carbonate (CaC03)

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

4. Filter above boiled solution

5. In filtrate add 4gms of

6. Filter above boiled

8. Weigh the ppt. of oxalic acid.

9. Repeat the above steps for the other two samples.

Sr. Brand of tea Weight of tea Weight of acid Percentage of

1 Red Label 10gm 0.91gm 9.1%

2 Twining' 10gm 0.97gm 9.7%

Thus, Twining's has a good flavor.

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