CHEMISTR

Y
INVERSTIGATORY
PROJECT Name: JYOTI
DOGRA

Class: XII-b
School: K.V.NO.1
 INDE
X
 CERTIFICATE.
 ACKNOWLEDGEMENT.
 AIM.
 INTRODUCTION.
 APPARATUS & CHEMICALS REQUIRED.
 PROCEDURE.
 OBSERVATION.
 INFERENCE.

2
 KENDRIYA VIDYALAYA
MALKAPURAM VSP-05

CERTIFICATE
Certified by the DEPARTMENT OF
CHEMISTRY that it is a bonafied project
conducted by
JYOTI

DOGRA Of
CLASS XII-A
During the ACADEMIC
YEAR 2012-13
conducted by AISSE, NEW
Signature of DELHI. Signature of
external chemistry
Examine teacher
r
3
 ACKNOWLEDGEMEN
T my thanks to our principal
I owe

for providing laboratory facilities.

And a tone of thanks to

for his valuable guidance and providing

the required apparatus to perform my
project work.

And a lot of thanks to my friends,

classmates and family members who
encouraged me in doing this project
successfully.

4
 AIM
TO DETERMINE
THE
PERCENTAGE OF
CAFFEINE IN
DIFFERENT
SAMPLES OF
TEA…..
5
 INTRODUCTIO
N
Tea is a highly popular drink all over the world.
A cup of tea is often taken as a mind-
freshner. This can be primarily attributed to
the presence of a stimulant called CAFFEINE
in the tea.
Besides this tea also contains various
polyphenolic compounds that act as
flavourings agents. Relative contents of these
compounds result in different varieties
available under
different brand names.
The quality of tea leaves also greatly
influence of the taste of the tea.
Tea is popular name of the tropical plant
whose botanical name is Camellia thea. India
is the largest producer of good quality tea
6
and it is mainly grown in slope of hills of
Assam, West
 Bengal and Nilgiri Hills. A cup of Indian
tea contains 80mg of caffeine which is
the indispensable content of tea.

Caffeine is a nitrogenous organic compound of

alkaloid group. These groups of substances
have a marked physiological effect on the
human body when taken in considerable
amount. It is widely used as a stimulant of the
central nervous system and also has hypotonic
and sleep inducing effect. Pure caffeine has
the general formula C8H10N402. IUPAC name
of this substance is 1, 3, 7-trimethyl
xanthamine.
It occurs as a white powder that melts at
around 2380C. It is fairly soluble in hot water
and on cooling the solution gives crystals
made up of caffeine monohydrate. In this
case the compound is less soluble in organic
solvents than in hot water. It is odorless but
even a small amount have a very bitter taste.
Caffeine is the main flavoring agent in the tea
7
leaves. It is
 obtained from the decaffeination of tea
dust and also from coffee.
It exerts a simulative effect on the cerebral
cortex but later has a depressant and narcotic
action. It is also useful in cardiac dropsy. An
abnormal sate arising from caffeine is callrd
caffeinism. The main symptoms are
nervousness, Insomnia and Tachycardia. It
is used in medicines in the form of
chlorides and nitrates.
In this project we will do a careful study of
different brands of tea and will extract and
carefully analyze their caffeine content.
The result would thus tell the exact content
of caffeine present in different samples
analyzed.

8
APPARATUS REQUIRED

1.ROUND BOTTOM
FLASK.

2.BUNSEN BURNER,
MATCH STICK.

3.BEAKERS. (250ml
AND 75 ml)

9
 CHEMICALS
REQUIRED
1.Basic Lead 2. Lead
Nitrate
Oxide
3. Chlofororm 4. Distilled
water
5. Animal 6. Dilute Mineral
Charcoal Acid

10
 P rocedure
 In a litre round bottom flask 40gm of first sample was taken.
 To this about 250ml of distilled water was added and the
contents were refluxed for about an hour.
 The brown colour extracted is separated by decantation
followed by filtration when still hot.
 Lead acetate is dissolved into water in 250ml beaker.
 The solution is boiled and the lead oxide is added slowly to
the boiling solution with constant stirring.
 It is filtered and again boiled.
 The filterate thus obtained is added dropwise to this extract
till
no precipitation occurs.

11
  The filtrate is treated with animal charcoal to decolourise
extract.
 The clear solution is extracted with 100mg of chloroform
after
separating by filtration.
 The total solution is taken into distillation flask to remove the
solvent by distillation.
 The residue left in the flask is dissolved in minimum amount
of hot water and the dissolved contents are transferred to
the
boiling tube.
 The solution is kept for slow crystallization.
 When the white crystalline solid comes out of the solution it is
filtered, dried in desiccators and weighed.
 The above procedure is repeated for all samples of tea.
 The observations are carefully recorded.

The c h e m i s t r y i n v o l v e d in
t h e e x pe ri me nt is a s
follows:
Caffeine being soluble in water goes into the
solution on refluxing.
Lead oxide when added to lead acetate
solution helps lead to precipitate and
come
out in the form of insoluble
12
lead sulphate as
it is a basic oxide.

 Chloroform is used for extracting the caffeine
as it is a more soluble in CHCl3 than in cold
water.
On boiling caffeine being more volatile
evaporates leaving a white mass
behind.
On adding more chloroform and by
gradual evaporation we get nice
crystalline caffeine.

OBSERVATION
About 49gm of each sample was taken. The contents
of caffeine of the samples were noted and their
presence in terms of percentage was calculated.
NAME OF CAFFEINE PERCENTAG TASTE
THE E
TEA CONTEN COMPOSITION
VARIET TS
Y

RED 0.029 0.0725% MILD AND

LABEL 13 SOOTHIN
G
 TAJ 0.05 0.0125% SLIGHTL
Y
MAHAL STRONG

STRONG
TATA 0.036 0.09% PLEASAN
TEA T

VERY
LIPTON 0.047 0.1175% STRON
G

INFERENC
FROM E
THE CAFFEINE
CONTENT AND THE TASTE
OF THE TEA AS
DESCRIBED ABOVE
SHOWS THAT THE
GREATER THE AMOUNT OF
14
CAFFEINE, THE
BITTERNESS AND
STIMULATING EFFECT OF
THE TEA.

Bibliography
1. Help from internet.
2. Information from
library.

15
3. Help from
teachers.

JYOTI
DOGRA

xii-b

16