CHEMPROJECT

CHEMISTRY
INVESTIGATORY
PROJECT
ACIDIT
Y OF
TEA
LEAVE
S
ACKNOWLEDGE
MENT
In the successful accomplishment of

this project, I would like to thank
Principal Dr V Bindhu and Vice
Principal Ms Mini CP and my
chemistry teacher Ms Kavitha C M,
whose valuable guidance and
support helped me patch up this
project and make this successfully.
Her suggestions and instructions
have served as the major
contribution towards the completion
of this project.
I would also like to
thank my parents and dear friends
who have helped me with their
valuable suggestions and guidance
throughout various phases of the
completion of this project.
INDEX
Slno Topic Page
no
1 Introduction 4
2 Reason for Acidity 6
3 Aim 7
4 Materials Required 8
5 Theory 9
6 Procedure 10
7 Observation Table 11
8 Result 12
9 Conclusion 13
10 Bibliography 14
INTRODUC
TION
Tea is an aromatic beverage commonly
prepared by pouring hot or boiling water over
cured leaves of the tea plant, Camillia Sinensis.
After water, tea is the most widely consumed
beverage in the world. It has a cooling, slightly
bitter taste which many people enjoy.
Tea contains catechins, a type of antioxidant.
In freshly picked leaves, catechins can
comprise up to 30% of the dry weight, Tea also
contains stimulated caffeine at about 3% of its
dry weight, translating to between 30gm &
90gm per cup (or 250ml) depending on the type
of brand and brewing method. Tea also
contains small amounts of theobromine and
theophyllines. 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 tea leaves and stems
having the highest level. This happens due to
the tea plant's high sensitivity to and absorption
of environmental pollutants.
The
tannic acid in tea is actually a myth, a rather
popular one. The acidity of the tea leaves is not
due to the tannic acid. Tea contains
polyphenols which are specific types of tannin.
Green tea contains more of these substances
(30-42%) than Black tea. Tea does not contain
tannic acid. Thus the acidity of tea leaves is due
to tannins and not tannic acid.
Reason for
Acidity
Tea contains a variety of naturally
acidic and basic compounds that
interact to form a mildly acidic
solution. A 2021 analysis of black tea
found that the dominant amines in
brewed tea were oxalate and citric
acid, which is a common organic
acid also found in citrus fruits like
oranges and lemons. Oxalates are
also present in leafy vegetables and
fruits.
AIM
To compare the Oxalic acid content
in the various samples of tea leaves.
MATERIALS
REQUIRED
1. 10gm of three different types
of tea leaves.
2. Calcium Carbonate
3. Filter Pape
4. Funnel
5. Beaker
6. Chemical Balance
7. Wire gauge
8. Tripod Stand
9. Burner
THEORY
The Oxalic acid present in tea
leaves is precipitated as Calcium
Oxalate by the treatment of aqueous
solution of tea with Calcium
Carbonate.
Calcium Oxalate is then hydrolysed
with concentrated H2SO4 and
recrystallised with water.
PROCEDUR
E
i. Weigh 10g of the first sample of
tea leaves
ii. Take 100ml of distilled water in a
beaker
iii. Put tea leaves in above
mentioned beaker and boil it for
10 minutes
iv. Filter the above boiled solution
using a funnel and filter paper in
another beaker
v. In filtrate add 2gm of CaCO3 and
boil
vi. Filter above boiled solution using
a funnel and filter paper into
another beaker, a precipitate of
Calcium Oxalate on the filter
paper will appear.
vii. Keep filter paper aside and let it
dry.
viii. Weigh the precipitate of Oxalic
acid.
ix. Repeat the above steps (i to viii)
to get two other samples.
OBSERVATI
ON
SLNO Brand Weight Weight % of
of Tea of Acid Oxalic
leaves obtained Acid
1 Red 10gm 0.91gm 9.1%
Label
2 Yellow 10gm 0.97gm 9.7%
Label
3 3 10gm 0.80gm 8.0%
Roses
RESULT
Yellow Label brand has high
amounts of Oxalic acid
compared to Red Label and 3
Roses.
Thus Yellow Label has a good
flavour.
CONCLUSI
ON
Tea can be considered as an
agricultural plant that is
industrially important because of
the product of its leaves when
immersed in hot water.
Tea, however, is an aromatic
beverage that can be prepared by
several different ways. Each
method of preparation has a
certain effect on the acidity of the
beverages.
BIBLIOGRA
PHY
 www.inpursuitoftea.co
m
 www.wikipedia.com
 www.quora.in
 www.seminarsaly.com

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