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    Chemistry Ip Class11

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    Chemistry Ip Class11

    Uploaded by

    phxntom.6883
    48 views36 pages

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    Chemistry ip class11 (2)

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    48 views36 pages

    Chemistry Ip Class11

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    © All Rights Reserved
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    of 36

    THE SENIOR SECONDARY

    SCHOOL
    2

    CHEMISTRY INVESTIGATORY
    PROJECT
    DETERMINATION OF CAFFEINE IN TEA SAMPLES

    Submitted by: Submitted to:

    KUSHAGRH KANSAL Mrs. NEETA SINGH


    I would like to express my special thanks to my
    teacher Mrs. Neeta Singh Mam and gratitude to our
    principal Mam Mrs. Tejaswini S. Katdare; who reposed
    her trust in me to carry out this insightful project on the
    topic “Amount Of Caffeine Present In Different Tea
    Samples”.
    This helped me out in my understanding of the
    subject better after doing a lot of research, due to which I
    came to know about so many new things. I hardly have
    words to thank my teachers enough.
    Secondly I would also like to thank my parents and
    friends who helped me a lot in finalizing this project
    within the alloted time frame.
    4
    CONTENTS
    SL
    Topics
    No.
    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

    AIM
    To determine the amount of
    Caffeine present in tea
    samples
    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 alkaloidcaffeine.
    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.
    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.
    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.
    16
    18

    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.
    20
    22
    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


    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
    Graphically plotting various tea samples in
    accordance with the amount of caffeine present in
    them we present a stunning find:

    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.


    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
    BIBLIOGRAPHY
    This project is made by using the analytical data provided by the
    following reference books and websites:

     https://www.caffeineinformer.com/caffeinecontent/tea-
    brewed
     NCERT BOOKS
     http://www.theteaspot.com/about-tea.html

     Caffeine: How Caffeine Created The Modern World


    by Michael Pollan.

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