Detection of Caffeine in Tea Project

INVESTIGATORY PROJECT IN CHEMISTRY
SUBMITTED BY
KUSHMITHA.N
XII-NEET
AT
NARAYANA PU -COLLAGE
2022-2023
1|Page
Name - Kushmitha N.
Roll no - 1849802
Institution - Narayana PU-Collage
This is hereby to certify that the original and

genuine project work named
“DETERMINATION OF CAFFEINE IN TEA
SAMPLES” has been carried out solely, sincerely,
and satisfactorily by
Kushmitha N. of Grade XII
Teacher In-charge External Examiner
Principal
Date: Institution stamp
2|Page
I warmly acknowledge the continuous
encouragement and timely suggestions offered
by our principal Mr.abcdefg
I extend my gratitude for giving me the

opportunity to make use of the facilities available
on campus to carry out the project successfully.
I would like to thank my chemistry teacher, Mr.
Navil Kumar, for able guidance and support
provided throughout this assignment.
I would also like to thank the management of
Narayana group for having allowed me to use the
facilities provided by the collage
Lastly, I extend my thanks to one and all who
were directly or indirectly involved in this project
SIGNATURE OF CANDIDATE
3|Page
SL.NO TOPIC PAGE NO.
1. Introduction 5
2. History 7
3. Theory 9
4. Caffeine in types 12
of Tea
5. Procedure 13
6. Observation 15
7. Result 15
8. Bibliography 16
4|Page
Tea is the most common and widely used soft beverage
in the household. It acts as a stimulant for the 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.
Caffeine was originally called ‘thine’. It was then found
that the caffeine of coffee and ‘thine’ of tea were found
almost identical and later caffeine completely replaced
the term thine technically caffeine in tea and coffee are
alike. caffeine is naturally constituted in coffee tea
chocolate and some soft drinks.
The degree to which an individual is stimulated by the
given amount of caffeine varies from individual to
individual.
For example, some people boast their ability to drink
several cups of coffee in the evening and yet sleep for a
long, on the other hand, there are people who are so
sensitive to caffeine that even a single cup of coffee will
cause a response boarding on the toxic.
5|Page
Xanthene beverages also create medical problems. They
are dietary a stimulant of the CNS. Often physicians face
the question of whether to deny caffeine-containing
beverages to patients or not. In fact, children are more
susceptible than adults to excitation by xanthene. For
this reason, tea, and coffee
After all, our main stress is on the presence of caffeine in
xanthene beverages and so in this project, we will study
and observe the quantity of caffeine varying in different
samples of tea leaves.
6|Page
Its primary discovery date back to the
time of the reign of emperor Shennong of
China when he accidentally discovered a
fragrant and reenergizing drink when
certain leaves fell into boiling water.
Another lead traces its discovery to
Ethiopia
where a
goat
herder
observed
goats that
become restless at night after consuming
coffee plants and he consumed the same
to result in the same effects within him.
7|Page
Tea plants are native to Asia specifically in the
east and southeast regions and probably
originated in the borderlands of southwestern
China and northern Burma
Chinese [small leaf]
type tea may have
originated in
southern China
possibly with
hybridization of
unknown wild tea
relative
8|Page
The most important methylated alkaloid that
occurs naturally is caffeine. Its molecular
formula is C8H10N4O2. Its IUPAC name is 1, 3,
7-trimethyl xanthine and its common name is 1-
methylated theobromine
9|Page
Purely it is a white, crystalline solid in the
form of needles. Its melting point is 1230c. 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 a lead complex. The clear filtrate is
then extracted with extracts of caffeine
because it is more soluble than water.
1. In medicine, it is used to
stimulate, the central nervous
system and to increase the flow
of urine.
2. Because of its stimulating
effects, caffeine has been used to
relieve fatigue. But it is
10 | P a g e
dangerous and one may collapse if not
consumes it under a certain limit.
3. Caffeine is also used in analgesic tablets, as
it is believed to be a pain reliever. It is also
beneficial for migraines.
1.It is psychostimulant.
2.It improves physical and mental ability.
3. Its effect on
learning is
doubtful but
intellectual
performance may
improve where it
has been used to
reduce fatigue or boredom.
4.When administered internally, it stimulates
the heart and nervous system and also acts as
a diuretic. On the contrary, their excessive use
11 | P a g e
is harmful to digestion and their long use
leads to mental retardation.
5.Increases blood pressure
6.May interfere with the absorption of
calcium in the body
TYPES OF TEA AMOUNT OF CAFFEINE

White Tea 30-55mg
Green Tea 35-70mg
Oolong Tea 50-75mg
Black Tea 69-90mg
Pu-erh Tea 30-100mg
✓ All tea made from the camellia sinensis plant contains

some caffeine
✓ The caffeine level of a particular tea isn’t determined
by any one factor. it is influenced by variety of causes.
12 | P a g e
✓ Teas that are harvested in the spring tend to be higher
in caffeine than teas that are harvested later in the
year
✓ Teas that are shade-grown are higher in caffeine.
Examples of shade-grown teas include greens teas like
Gyokuro and Kabusecha, as well as powdered green
teas like matcha.
✓ Hotter water will increase the caffeine content of a
particular tea.
Tea leaves, beaker, water, filter, lead acetate

chloroform, test tubes, and funnels
First of all, 50 grams of tea leaves were taken

as a 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
13 | P a g e
formation of a curdy brown-colored
precipitate.
⇒ We kept on adding lead acetate till no
more precipitate has been formed.
⇒ Again as the 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 is then exposed to the
atmosphere in order to allow chloroform to
get evaporated.
⇒ A similar procedure was performed with
different samples of tea leaves and the
quantity of caffeine was observed in
14 | P a g e
Types Weight of the Weight of Amount of
of Tea China dish China dish caffeine
with
precipitate
Red
label 46.60gms 47.20gms 0.60gms
Tea
Yellow
Tea
Green
Tea
The residue left behind after evaporation of

chloroform was caffeine for all types of tea
leaves
15 | P a g e
➢www.mediplus.gov
➢www.reasearchgate.net
➢www.artfultea.com
➢www.foodandwine.com
16 | P a g e

Detection of Caffeine in Tea Project

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Detection of Caffeine in Tea Project

Uploaded by

Copyright:

Available Formats

INVESTIGATORY PROJECT IN CHEMISTRY

This is hereby to certify that the original and

Teacher In-charge External Examiner

Date: Institution stamp

I extend my gratitude for giving me the

TYPES OF TEA AMOUNT OF CAFFEINE

✓ All tea made from the camellia sinensis plant contains

Tea leaves, beaker, water, filter, lead acetate

First of all, 50 grams of tea leaves were taken

The residue left behind after evaporation of

You might also like