DETERMINATION

OF CAFFEINE IN
TEA SAMPLES
 CONTENTS
S.NO TOPICS
1 INTRODUCTION
2 CAFFEINE
3 STRUCTURE OF CAFFEINE
4 AIM
5 MATERIALS REQUIRED
6 PROCEDURE
7 OBSERVATION
8 RESULT
9 USES OF CAFFEINE
10 EFFECTS OF CAFFEINE
11 SAFETY AND PRECAUTIONS
12 CONCLUSION

INTRODUCTION :
Tea is the most commonly and widely used soft beverage in the
household. It acts as a stimulant for central nervous system 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 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. Originally it was thought that
caffeine is responsible for the taste and flavour of tea. But pure
caffeine has been found to be a tasteless . Therefore, the taste and
flavour of tea is due to some other substance present in it .
CAFFEINE :

 The most important methylated alkaloid that occurs naturally is caffeine.

Its molecular formula is C8H10N4O2. Its IUPAC name is 1, 3, 7-
trimethylxanthene and common name is 1-methylated theobromine .
 Purely it is white, crystalline solid in the form of needles. Its melting
point is 123ºc. It is the main active principle component of tea leaves. It is
present in tea leaves up to 3% and can be extracted by first boiling the tea
leaves with water which dissolves many glycoside compounds in addition
to caffeine.
 The clear solution is then treated with lead acetate to precipitate the
glycoside compounds in the form of lead complex. The clear filtrate is
then extracted with extracts caffeine because it is more soluble in it then
water.

Food Caffeine per serve Serving size

Coffee, espresso 78mg 40ML cup

Coffee, instant 60-80mg 250ML cup
Tea 10-50mg 250ML cup
Cola soft drink 50 mg 375ML can
Energy drink 80mg 250ML can
Milk chocolate drink 4.6mg 20g in 200ML milk
Chocolate, dark 11mg 20g piece
Chocolate Milk 4mg 20g piece

STRUCTURE OF CAFFEINE
STRUCTURE OF XANTHINE

AIM :
“TO DETERMINE THE PERCENTAGE OF CAFFEINE IN
DIFFERENT SAMPLES OF TEA”

MATERIALS REQUIRED :
 Tea leaves ( Red label tea , Yellow label tea , Green label tea )
 Bunsen burner
 Beakers
 Lead acetate
 Chloroform
 Filter paper
 Funnel
 Water

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
filtrate, 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.

 We separated the lower layer.

 The solution then exposed to atmosphere in order to allow

chloroform to get evaporated

 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.

OBSERVATIONS :
1)Red label tea ( Brooke Bond )
Weight of china dish = 46.60 gms
 Weight of china dish with precipitate = 47.20 gms
Amount of caffeine = 0.60 gms

2)Yellow label tea ( Lipton )

Weight of china dish = 46.60 gms
Weight of china dish with precipitate = 47.15 gms
Amount of caffeine = 0.55 gms

3)Green label tea ( Lipton )

Weight of china dish = 46.60 gms
Weight of china dish with precipitate = 47.05 gms
Amount of caffeine = 0.45 gms

RESULT :

1. Quantity of caffeine in Red label tea is 600mg. /sample of

500 gm
2. Quantity of caffeine in Yellow label tea is 550mg./sample of
500 gm.
3.Quantity of caffeine in Green label tea is 450mg./sample of
500 gm

USES OF CAFFEINE:
 In medicine, it is used to stimulate, central nervous system and
to increase flow of urine.
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.
Caffeine is also used in analgesic tablets, as it is believed to be
a pain reliever. It is also beneficial in migraines..
Caffeine citrate (Cafcit) is available by prescription only. Itis
used for short-term treatment of neonatal apnea(breathing problems).
Caffeine is a proven ergogenic aid in humans. Caffeine
increases basal metabolic rate in adults.
Caffeine improves athletic performance in aerobic(especially
endurance sports) and anaerobic conditions.
Moderate doses of caffeine (around 5 mg/kg) can improves
print performance, cycling and running time trial performance,
endurance (i.e., it delays the onset of muscle fatigue and central
fatigue), and cycling power output.
Caffeine may improve mood, stimulate brain function , and
protect against Alzheimer’s and parkinson’s disease.
Research from Johns Hopkins university suggests that a dose
of caffeine after a learning session may help to boost long term
memory.
Caffeine is used to treat intermittent pauses in breathing
( apnea ) in premature infants.

EFFECTS OF CAFFEINE
 It is psycho - stimulant.
  Its effect in learning is doubtful but intellectual performance
may improve where it has been used to reduce fatigue or boredom.
 When administered internally, it stimulates heart and nervous
system and also acts as diuretic. On the contrary their excessive use is
harmful to digestion and their long use leads to mental retardation
 Migraine headache. Taking caffeine by mouth together with
painkillers such aspirin and acetaminophen is effective for treating
migraines. Caffeine is an FDA-approved product for use with
painkillers for treating migraine headaches.
 Headache following surgery. Using caffeine by mouth
orintravenously (by IV) is effective for preventing headaches
following surgery. Caffeine is an FDA-approved product for this use
in people who regularly consume products that contain caffeine.
 It improves physical and mental ability.

SAFETY AND PRECAUTIONS :

• Make sure all apparatus is clean before and after the
experiment.
• Handle the apparatus with caution
• Be careful while measuring the quantities of required
chemicals and substances.
• Be careful while using chemicals like chloroform to avoid any
spills.
• While heating, do not place the beakers directly over the flame.
Use a wire mesh over the tripod stand for this purpose.
• Do not heat the solution for too long. Heating for a longer
duration will cause all the water from the solution to evaporate, only
leaving behind the coffee powder.
 • Only enter the lab after wearing a lab coat before performing
the experiment.
• Be careful and accurate as possible while recording the
observations.

Conclusion :
Tea has been enjoyed as a drink by millions of people
worldwide for over at least one thousand years. Harmful effects of
tea are associated with people who are sensitive to stimulants .
Beyond this there is no evidence that tea intake is connected with
adverse health effects.
Finally , the moderate consumption of tea does not increase
the risk of cardiovascular diseases and cancers. In fact consumption of
3 to 5 standard cups (60-85mg/cup) of tea daily has been consistently
associated with a reduced risk of several chronic diseases.