CHEMISTRY PROJECT

Name: Yashika Tokas

Class: XI A

Determination of amount of caffeine in tea samples

  Project Report 

Submitted by

YASHIKA TOKAS
Of
 THE HERITAGE SCHOOL, ROHINI

Roll No. _____ 

In partial fulfillment for qualifying examination 

Of

Grade XI PRACTICAL EXAMINATION 2020-2021

ACKNOWLEDGEMENT
 
The successful completion of any task would be incomplete
without mentioning the names of those persons who helped
to make it possible. I take this opportunity to express my
gratitude in a few words and respect to all those who helped
me in the completion of this project.
 It is my humble pleasure to acknowledge my deep senses of
gratitude to my Chemistry teacher, Mr. Aman Srivastava
for his valuable support, constant help and guidance at each
and every stage, without which this project would not have
come forth.
I am also thankful to ______________________, Lab
Assistant of my school for her cooperation.
I would also like to thank my friends and family for
encouraging me during the course of this project.
Last, but not the least, I would like to thank CBSE for giving
us the opportunity to undertake this project.

THE HERITAGE SCHOOL, ROHINI

BONAFIDE CERTIFICATE
 

Certified that this project report “Determination of amount

of caffeine in various tea samples” the Bonafide work of
“Yashika Tokas ” who carried out the project work under
my supervision.
 
 

 Signature
                                                                                 
 P.G.T.
(Chemistry)                                                                                    
                                                                 
The Heritage School, Rohini.
INDEX

 AIM
 PURPOSES
 INTRODUCTION
 THEORY
 USES OF CAFFEINE
 EFFECTS OF CAFFEINE
 PROCEDURE
 OBSERVATION
 PRECAUTIONS & EXPECTED
ERRORS
 RESULTS
 CONCLUSION
 BIBLIOGRAPHY 
AIM   
DETERMINATION
OF AMOUNT
OF CAFFEINE
IN VARIOUS
TEA SAMPLES
 PURPOSE
 This project is initiated
to gain knowledge
regarding the amount of
caffeine present in
 various tea samples and
also to know about its
uses and effects in our
daily life in different
ways.

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 flavors of tea. But pure
caffeine has been found to be a tasteless while substance.
Therefore, the taste and flavors of tea is due to some other
substance present in it. There is a little doubt that the
popularity of the xanthenes beverages depends 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
xanthenes 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. 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
xanthenes beverages and so in this project we will study
and observe the quantity of caffeine varying in different
samples of tea leaves.

THEORY
The most important methylated alkaloid that occurs
naturally is caffeine. Its molecular formula is CsH10N4O2.
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.

USES OF CAFFEINE
l. 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

EFFECTS OF CAFFEINE
l. 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.

PROCEDURE
I. First of all, 50 grams of tea leaves were taken as
sample and 150 ml of water was added to it in a
beaker.

II. Then the beaker was heated up to extreme boiling.

 III. The solution was filtered and lead acetate was added
to the filtrater, leading to the formation of a curdy
brown coloured precipitate.

IV. We kept on adding lead acetate till no more

precipitate has been formed.

V. Again solution was filtered.

VI. Now the filtrate so obtained was heated until it had

become 50 ml.
VII. Then the solution left was allowed to cool.

VIII. After that, 20 ml. of chloroform was added to it.

IX. Soon after, two layers appeared in the separating

funnel.

X. We separated the lower layer.

XI. The solution then exposed to atmosphere in order to

allow chloroform to get evaporated.

XII. The residue left behind was caffeine.

XIII. 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