CHEMISTRY

PROJECT
FILE
SUMBIT BY:
ARCHIT GUPTA
CLASS:
12TH SCIENCE
ROLL NO.:
 CERTIFICATE
Certified that Archit Gupta
of class 12th has done the
project of “Finding the
percentage of caffeine in
various tea leaves”, in
chemistry during the
academic year 2007-2008
under my guidance &
supervision.

Teacher
signature
ACKNOWLEDGEMENT
It gives me pleasure in
expressing a deep sense of
gratitude to my respected
teacher MISS SHALINI for his
inspiring and cooperation
throughout the preparation Of
the project. This project could
not have taken the present
shape without her valuable
guidance.

Archit Gupta
CLASS- XII (Science)
ROLL NO.-
 A Project
On
Finding The Percentage Of
Caffeine In Various
Tea Leaves

By: Archit Gupta

Roll no:
 INDEX
EXPERIMENT
(1). INTRODUCTION
(2). AIM
(3). APPARATUS REQUIRED
(4). CHEMICAL REQUIRED
(5). THEORY
(6). PROCEDURE
(7). OBSERVATION
(8). INFERENCE
(9). BIBLIOGRAPHY
INTRODUCTION
Tea is the most widely used substance
in household for easing tension &
tiredness. It is also used for relaxing
and for lowering the body temperature.
The main principle, which is
responsible .For all these characteristics
of tea is caffeine. The amount of caffeine
in different samples & Varieties of tea
are different and on this basis their
strength varies.
EXPERIMENT
Aim: To compare the caffeine content of the
various samples of tea.
Apparatus required: Round bottom flask,
Water condenser beakers & Bunsen burner.
Chemical required: Different samples of
tealeaves, basic lead acetate, litharge, chloroform &
distilled water.
Theory: Caffeine is the main active principle of
tealeaves. It is white crystalline solid & has m.p. of
13.2°C. It is presents in tealeaves up to 30% & can be
extracted by first boiling the tealeaves with water
which dissolves many glycosides compounds in
addition to caffeine. The clear solution is then treated
with lead acetate to precipitate the glycosides
compounds in the form of lead complexes. The clear
filtrate is then extracted with chloroform, which
extracts caffeine because it is more soluble in it than
in water.
Procedure: Take 4 different samples of tealeaves
from different brands of tea. Take 100 gms of any
sample in 250 ml if distilled water in a round bottle
flask & boil it for one hour taking care that the
volume of water remains almost same. This can be
maintained by addition from time to time water lost
by evaporation or using water condenser fixed to
flask. After heating filter the brown coloured tea
solution hot into a beaker. In a separated beaker,
dissolves 25 gms of litharge to it with constant
stirring. Filter this solution & add it drop wise to the
hot tea extract till no more precipitate is formed.
Filter the precipitate & extract the filtrate several
times with 20 ml of chloroform. Combine the
chloroform extract & remove the solvent. Dry the
residue (caffeine) left behind &weight.
Repeat the same procedure by taking other samples &
find out the amount of caffeine obtained in each case.
 Observation table
S.NO TEA BAGS WEIGHT OF % OF
BRANDS SAMPL CAFFINE CAFFINE
E TEA OBTAINED
(g) (g)
1. TATATEA 100 2 2
2. TEA CITY 100 3 3
3. LIPTON TEA 100 2.5 2.5
4. TAJ MAHAL 100 3.5 3.5

Inference: The amount of caffeine in

different samples of tea is different.
Tea in which the caffeine content is
more gives a better flavour.
Result: In the above experiment, TAJ MAHAL
TEA has got more caffeine content hence it can give
the better flavour.
Additional note: Caffeine obtained above can
be crystallized from hot water as white
Crystalline substance.
 BIBLIOGRAPHY
1. PRADEEP’S NEW COURSE OF CHEMISTRY

2. JUNIOR SCIENCE REFRESHER

3. INTERENT WEBSITE (GOOGLE)