Form6ChemistryProject

AnalysisofPolyphenolContentinTea
6BChanWaiYin(2) 6BCheungLokChun(4) 6BYuenTikWan(15)

Part1
Introduction

IntroductionTea
Anaromaticbeverage preparedfromtea leaves n Tealeavesare collectedfromtea bush
n

IntroductionHistoryofTea
Chinahasthefirst teadrinkingrecordin humanhistory n Discoveredby Shennong()in 2737B.C. n Teatrading introducedteatothe wholeworld
n

ChaJing()byLuYu ()inTangDynasty

IntroductionClassificationof Tea

IntroductionTeaCulture

ChineseTeaCeremony

IntroductionTeaCulture

JapaneseTeaCeremony

KoreanTeaCeremony

IntroductionPolyphenols
n

Polyphenolsarerefering toalargegroupof chemicals Polyphenolsaredefined ascompoundscontaining morethanonephenol grouppermolecule Theyarelongchain polymers

IntroductionPolyphenols
n

n n

Canbefurtherdivided intoanumberof subgroups Examples:tannicacid, lignin Teasisrichin polyphenols,upto25% ofdryweight Polyphenolsinteasare alsoreferedascatechin ()

IntroductionHealthClaimsof Polyphenols
Counteractingfreeradicals,themaincauseof aging n Reducingtheriskof
n

Cardiovasculardisease n Cancers n Foodpoisoning n Diabetes n Stressrelatedmentaldiseases

n

Probably,helpingloseweight

IntroductionAim
n Inordertoobtainasmuchpolyphenols

fromteaaspossible,wewouldliketofind out
n Thespeciesofteapossessingthelargest

amountofpolyphenols n Thebestteadrinkinghabitofall n Whetherallkindsofplantsaresuitablefor makingtea

IntroductionMethodofBisection
n Reactpolyphenolswithsodiumhydroxide

(NaOH)solution n Addconcentratediron(III)chloride(FeCl ) 3 solutionintothemixture

n Ifpolyphenolsareinexcess,bluecolourwill

beshown n Ifsodiumhydroxideisinexcess,precipitation willoccur

IntroductionMethodofBisection

MixingandaddingFeCl3

Precipitate

Equilibrium

Bluecolour

IntroductionMethodofBisection
Bluecolour

Precipitate

IntroductionMethodofBisection
MnVn Mp= 7Vt Where n Mp=concentrationofpolyphenol n Mn=concentrationofsodiumhydroxidesolution n Vn=volumeofsodiumhydroxidesolution n Vt=volumeoftea

Part2
DesignofExperiments

Experiment1: BestSpecies
Aim:Findingthespeciesofteacontaining thelargestamountofpolyphenols. Method:Boil1gofdifferenttealeaveswith o 250mldistilledwaterunder80 Cfor 5minutes. Thenusebisectionmethodtofindoutthe ratioofteatoNaOH.

Problem

Thetipofburettewas blockedbythe residue. Ifweusefilterpaper, thetimeofsoaking willbeaffected.

Experiment2: Optimumtemperature
Aim:Findingtheoptimumtemperaturefor thereleaseofthelargestamountof polyphenols. Method:Using250mlofdistilledwaterto o boil1goftealeavesunder0 C,room o o o temperature,70 C,80 C&100 C.

Experiment3: Timeofsoaking
Aim:Findingtheeffectofsoakingonthe releaseofpolyphenols. Method:Use250mlofdistilledwatertoboil 1gofteaunder70oCfor5minutes intervalsuntil30minutes.

Experiment4: Teawithmilk
Aim:Findingtheeffectofadditionofmilkon theconcentrationofpolyphenols. Method:Addingmilkintothechosentea. Removetheproteinand Specialtechnique:UsingHCltoremovethe protein.

Experiment5: Teapowder
Aim:Findingtheeffectofteapowderonthe releaseofpolyphenols. Method:Burnishthetealeavesintotea powderandboilitunderthesame condition.

TeaPowder

Experiment6: Wildplants
Aim:Testingdifferentkindsofplantsfortheir releaseofpolyphenols. Method:Collecttheleavesandboilthemwith o 250mlwaterat100 Cfor5minutes. Specialtechnique:Burnishtheleavestoincrease thesurfaceareaforthereleasingofpolyphenols.

Part3
ResultsandConclusion

ResultExperiment1:Best Species
ConcentrationofPolyphenolsofDifferentSpeciesof Tea 0.025 Concentrationof Polyphenols(M) 0.02 0.015 0.01 0.005 0

SpeciesofTea

ResultExperiment2:Optimum Temperature
EffectofW aterTemperatureonConcentrationof Polyphenols 0.016 0.014 Concentrationof Polyphenols(M) 0.012 0.01 0.008 0.006 0.004 0.002 0 0 20 40 60 80 100 120 W aterTemperature(DegreeCelsius)

ResultExperiment3:Timeof Soaking
EffectofTimeofSoakingonConcentrationof Polyphenols 0.006 Concentrationof Polyphenols(M) 0.005 0.004 0.003 0.002 0.001 0 0 10 20 30 40 TimeofSoaking(mins)

ResultExperiment4:Teawith Milk
n ExperimentFailedbecause
n Althoughadditionofconcentrated

hydrochloricaciddidcoagulatemilkprotein, thesolidproteinisstilltoosofttobefiltered off n Directadditionofiron(III)chloride(FeCl ) 3 solutionintothemixtureofteaandmilk showedNOobservablecolourchangeand precipitationatall

ResultExperiment5:Tea Powder
Effectofpowderingofconcentrationofpolyphenols ConcentrationofPolyphenols(M) 0.005 0.0045 0.004 0.0035 0.003 0.0025 0.002 0.0015 0.001 0.0005 0 Originaltealeaves Teapowder

ResultExperiment6:Wild Plants
n All4samplesshowednocolourchange

upondirectadditionofiron(III)chloride (FeCl )solution 3 n Thisindicatedextremelylowpolyphenol concentrationinthesamples

Conclusion
containsthelargestamountofpolyphenols amongallcommonteaspecies,whileflower teastendtocontainrelativelysmallamountof polyphenols n Bestteadrinkinghabit
n

80 n Soakfor10minutes n Inpowderform
n

Mostoftheplantspeciesarenotsuitablefor makingtea

Part4
Q&ASection