Chemistry

JAWAHAR NAVODAYA VIDYALAYA
MEJA KHAS , PRAYAGRAJ
CHEMISTRY PROJECT
AISSCE (PRACTICAL) JNV PRAYAGRAJ 2021-22
SUBMITTED TO: SUBMITTED BY:

MR. ABHISHEK AVINASH MAURYA
SRIVASTAVA CLASS :- 12TH
(P.G.T CHEM.) ROLL NO:-…………
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CERTIFICATE
It is certified that investigatory project is

done by AVINASH MAURYA of class 12th
Roll no………………….for the year 2021-
2022 for submission during the practical
examination in CHEMISTRY for AISSCE
2021-22.
MRS.SHUDHA SETHI MR. ABHISHEK

(PRINCIPAL) SHRIVASTAVA
(P.G.T. CHEMISTRY)
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ACKNOWLEDGEMENT
I express my sincere thanks to MRS.SUDHA
SETHI, principal, J.N.V. Prayagraj who has
always been a source of inspiration and
encouragement, throughout the execution
of this project. I am very much grateful to
Mr.Abhishek Srivastav head of chemistry
department for his valuable guidance in the
carrying out this project. Lastly but not
least, The attendant and chemistry
department for their whole hearted
corporation throughout the completion of
this task---
AVINASH MAURYA
CLASS :-12TH
JNV PRAYAGRAJ
ROLL NO:-..……..
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INDEX
S.N. HEADINGS P.N.
1. STATEMENT OF PROBLEM 5
2. OBJECTIVE 6
3. INTRODUCTION 7-9
4. PROBLEM QUESTION 10
5. USES OF CAFFEINE 11
6. EFFECT OF CAFFEINE 12
7. MATERIAL REQUIRED 13
8. PROCEDURE 14-15
9. OBSERVATION
& 16-17
ANALYSIS
9. CONCLUSION 18
11. BIBLIOGRAPHY 19
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STATEMENT OF PROBLEM
 High doses of caffeine (300

mg or higher ) can cause
headache, anxiety.
 That’s why I make this

project to know more about it’s
effect
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DEREMINATION OF CAFFEINE IN
TEA SAMPLES
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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 leavers 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
while substance. Therefore, the taste and
flavour of tea is due to some other substance
present in it. There is a little doubt that the
popularity of the xanthenes beverages depends
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on their stimulant action, although most people
are unaware
of any stimulation. The degree to which an
individual is stimulated by given amount of
caffeine varies from individual to individual.
For example, some people boast their
ability to drink several cups of coffee in
evening and yet sleep like 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. The xanthene beverages also
create a medical problem. They are dietary
of a stimulant of the CNS. Often the
physicians face the question whether to
deny caffeine containing beverages to
patients or not. In fact children are more
susceptible than adults to excitation by
xanthenes.
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For this reason, tea and coffee should be
excluded from their diet. Even cocoa is of
doubtful value. It has a high tannin
content may be as high as 50 mg per
cup. 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
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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 thiobromine.
Purely it is 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 lead complex. The clear filtrate is
then extracted with extracts caffeine
because it is more soluble in it then water.
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Uses of Caffeine :
1.In medicine, it is used to stimulate,

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.
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Effects of Caffeine
1.It is psycho - stimulant.
2.It improves physical and mental

ability.
3.Its effect in learning is doubtful but

intellectual performance may improve
where it has been used to reduce fatigue
or boredom.
4.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.
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 Tea leaves (red label tea ,yellow label
tea , green label tea)
 Beaker
 Bunsen burner
 Funnel
 Lead acetate
 Chloroform
 Filter paper
 Distilled water
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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.
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⇒ 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
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OBSERVATIONS & ANALYSIS
1.RED LABEL TEA :
Weight of china dish 46.60gms

with precipitate
Amount of caffeine 0.60gms
2.YELLOW LABEL TEA :

with precipitate
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3. GREEN LABEL TEA :
with precipitate
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1. Quantity of caffeine in Red label tea is
60mg. /sample of 50 gm.
2. Quantity of caffeine in yellow label

tea is 55mg./sample of 50 gm.
3. Quantity of caffeine in green label tea

is 45mg./sample of 50 gm.
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 N.C.E.R.T TEXTBOOK
 WIKIPEDIA
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JAWAHAR NAVODAYA VIDYALAYA

MEJA KHAS , PRAYAGRAJ

SUBMITTED TO: SUBMITTED BY:

It is certified that investigatory project is

MRS.SHUDHA SETHI MR. ABHISHEK

 High doses of caffeine (300

 That’s why I make this

Tea is the most commonly and widely used soft

Purely it is white, crystalline solid in the form of

1.In medicine, it is used to stimulate,

2.Because of its stimulating effects,

3. Caffeine is also used in analgesic

2.It improves physical and mental

3.Its effect in learning is doubtful but

4.When administered internally, it

⇒ Then the beaker was heated up to extreme

⇒ The solution was filtered and lead acetate

⇒ We kept on adding lead acetate till no more

⇒ Now the filtrate so obtained was heated

⇒ After that, 20 ml. of chloroform was added

⇒ Soon after, two layers appeared in the

⇒ We separated the lower layer.

⇒ The solution then exposed to atmosphere in

⇒ The residue left behind was caffeine.

⇒ Then we weighed it and recorded the

Similar procedure was performed with

Weight of china dish 46.60gms

2.YELLOW LABEL TEA :

Weight of china dish 46.60gms

2. Quantity of caffeine in yellow label

3. Quantity of caffeine in green label tea

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