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    of 18

    (Affiliated to CBSE: 19306490)

    Maruthadu Road, S. Kumarapuram, Cuddalore, Tamil Nadu-607109

    CHEMISTRY
    Class – XI

    Submitted by :
    Registration No :

    In Partial fulfilment of the requirement of the

    ALL INDIA SENIOR SECONDARY CERTIFICATE EXAMINATION


    (AISSCE)
    2024-25
    Acknowledgement

    I have taken efforts in this project. However, it would not


    have been possible without kindness of my Almighty and
    with the help of many individuals.
    I would like to register my sincere thanks to our
    principal for her appropriate directions, valuable
    suggestion and to my school for providing me with
    facilities do my project.
    I wish to express my deepest feeling of gratitude to my
    chemistry teacher Mrs. S.Shyamala M.Sc., B.Ed., for her
    invaluable guidance which has sustained my efforts inall
    the stages of this project work.
    I humbly thank my parents for their continuous support
    and encouragement.
    My thanks and appreciations also go to my classmates
    and laboratory assistant in developing the project.
    CHEMISTRY
    CERTIFICATE

    Certified to be the Bonafide project titled –


    ...................................................................................................
    ......................................................................... was done by
    Master/Miss .......................................................................
    Register Number:
    Of class ........................ Subject: ......................................
    During the academic year ...........................................
    Submitted for the ............................................................
    Practical examination held on .................................. .

    .............................. ...........................
    Teacher- in-charge Principal

    .............................. ............................
    Internal Examiner External Examiner
    4

    CONTENTS
    SL No. Topics
    1 AIM

    2 INTRODUCTION

    3 USES OF CAFFEINE

    4 EFFECTS OF CAFFEINE

    5 THEORY

    6 MATERIALS REQUIRED

    7 PROCEDURE

    8 OBSERVATION TABLE

    9 RESULTS

    10 PRECAUTIONS

    11 CONCLUSION

    12 BIBLIOGRAPHY
    5

    AIM

    To determine the amount of


    Caffeine present in tea
    samples
    6

    INTRODUCTION
    Tea is the most commonly and widely used soft
    beverage in the household. It acts as a stimulant for CNS
    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 the 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.
    Caffeine constitute about 3% of the tea’s dry
    weight. Tea also contain small amount of theobromine
    and theophylline, which are stimulants and xanthines
    similar to caffeine
    Studies have found that the caffeine contents of
    1 kg black tea ranged from 22-28 mg while in green tea
    ranges from 11 – 22 mg reflecting a significant difference
    between the two.
    7

    USES OF CAFFEINE
    1) In medicine, it is used to stimulates Central
    Nervous System and to increase flow of urine.
    2) Because of its stimulating effects, caffeine has
    been used to relieve fatigue. But it is dangerous and
    one may collapse if not consumes it under certain
    limit.
    3) Caffeine is also used in analgesic tablets, as it is
    believed to be a pain reliever. It is also beneficial in
    migraines.
    4) Used to restore mental alertness.
    5) In certain dietary supplements used for weight
    loss, and in many popular energy drinks.
    8

    EFFECTS OF CAFFEINE
    POSITIVE EFFECTS
    1) Caffeine has been shown to increase the
    metabolic rate and blocks the tiredness signal
    receptors
    2) Low dose of caffeine shows increased alertness
    and decreased fatigue.
    NEGATIVE EFFECTS
    1) Caffeine can increase blood pressure in non-
    habitual consumers.
    2) Caffeine withdrawn and sleep can produce
    headache, fatigue and decreased alertness.
    3) High doses of Caffeine (300 mg) can cause
    anxiety.
    4) Caffeine can disrupt sleep and reduce blood flow
    to the brain in most people.
    9

    THEORY
    The most important methylated alkaloid that
    occurs naturally is caffeine.
     Its molecular formula is: C8H10N4O2
     IUPAC name :1,3,7-trimethylxanthine
     Molecular weight :194.19 g/mol
     Molecular structure :

     Melting point :460 oF


     Boiling point :352 oF
     Appears as odorless white powder or white glistening
    needles.
     Its taste is bitter.
     Solutions in water are neutral to litmus.
     When heated to decomposition, it emits fumes of
    nitrogen oxides.
    10

    MATERIALS REQUIRED

    Green Label Tea


    Yellow Label Tea
    Red Label Tea
    Lead acetate
    Chloroform
    Beakers
    Glass rod
    Filter paper
    Funnel
    Water
    11

    PROCEDURE
     First of all, 50 grams of tea leaves were taken as
    sample and 150 ml of water was added to it in a
    beaker.
     Then the beaker was heated up to extreme boiling.
     The solution was filtered and lead acetate was
    added to the filtrater, leading to the formation of a
    curdy brown coloured precipitate.
     We kept on adding lead acetate till no more
    precipitate has been formed.
     Again solution was filtered.
     Now the filtrate so obtained was heated until it
    had become 50 ml.
     Then the solution left was allowed to cool.
     After that, 20 ml. of chloroform was added to it.
     Soon after, two layers appeared in the separating
    funnel.
     The residue left behind was caffeine.
     Then we weighed it and recorded the
    observations.
     Similar procedure was performed with different
    samples of tealeaves and quantity of caffeine was
    observed in them.
    12

    OBSERVATION TABLE

    Tea samples

    Red Label Yellow Label Green Label

    Weight of china dish 46.60 gms 46.60 gms 46.60 gms

    Weight of china dish


    47.20 gms 47.15 gms 47.05 gms
    with precipitate

    Amount of Caffeine 0.60 gms 0.55 gms 0.45 gms


    13

    RESULTS
    Experimentally we found out that :-
    i. 50 gm of Red Label Tea has 600 mg amount of
    Caffeine present in it.
    ii. 50 gm of Yellow Label Tea has 550 mg amount of
    Caffeine present in it.
    iii. 50 gm of Green Label Tea has 450 mg amount of
    Caffeine present in it.

    Hence,
    Order of quantities of Caffeine in different samples of
    tea are :-
    Red Label > Yellow Label > Green Label
    14

    Graphically plotting various tea samples in


    accordance with the amount of caffeine present
    in them we present a stunning find:
    15

    PRECAUTIONS
    1. Chloroform should not be inhaled directly for a
    larger period of time.

    2. Test tubes and glass apparatus should be handled


    with care.

    3. Care must be taken which heating the samples.

    4. Reading must be taken accurately.

    5. There should not be any error in the apparatus.


    16

    CONCLUSION
    The content of caffeine varies depending on
    tea type, which is directly attributed to their processing
    and leaf maturity. White tea, made from the youngest
    tea leaves contained the highest caffeine content, and
    mate and roasted mate tea, the lowest. The
    spectrophotometric micro method proved to be the
    best alternative for the determination of caffeine
    content, exhibiting the most similar results to the HPLC
    analysis. According to the obtained results, all studied
    teas exhibited high antioxidant capacity, as opposed to
    caffeine, indicating that the contribution of caffeine to
    the antioxidant properties of these beverages is
    irrelevant

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