Project Report Submitted By : Sunil Kumar

Investigatory Project
“To study the acidity of
different tea samples”
By: Sunil Kumar
Class: 12th .

School: Jawahar Navodaya

Vidyalaya Basohli

Aknowledgemen
t
Project Report Submitted By : Sunil Kumar

This is my duty to record my sincere

thanks and deep sense of gratitude to
my respectable teacher Miss Namita
Rana for her valuable guidance, interest
and constant encouragement for the
fulfillment of this project. It is only
because of my teacher that this project
has turned into a success.
Project Report Submitted By : Sunil Kumar

This is to certify that Sunil Kumar of

class 12th Roll No. Session 2017-18

CORRESPONDING TO SCHOOL
Board Roll No:
Class – 12th
School – Jawahar Navodaya Vidyalaya
Basohli
Board – CBSE
has worked under my supervision on
the project
“Study of the acidity of different
samples of tea-leaves”
and has completed it to my total
satisfaction.
. .. .
Teacher Incharge
Project Report Submitted By : Sunil Kumar

(Miss. Namita Raina)

CONTENTS
1. Introduction
2. Apparatus
3. Materials
4. Procedure
5. Observations
6. Conclusion
7. Result
8. Precautions
9. Bibliography
10. CD used
Project Report Submitted By : Sunil Kumar

Introduction
TEA:-
Beverage
produced by
steeping in
freshly boiled
water the young
leaves and leaf
buds of the tea
plant, Camellia
sinensis. Two
principal varieties
are used, the
small leaved
China plant (c.
sinensissinensis)
and the large
leaved Assam plant (c. sinensisassamica).
Hybrids of these two varieties may be
fermented or left unfermented.
Project Report Submitted By : Sunil Kumar

PROJECT:“ Study of the acidity of

different samples of tea-leaves.”
AIM: The main aim of this
project is to study the acidity of
different samples of tea-leaves
and to detect the reasons for
variations in their tastes.
Project Report Submitted By : Sunil Kumar

Apparatus

 China dish

 Four beakers(250ml)

 Tripod stands with wire gauge

Project Report Submitted By : Sunil Kumar

Material used

 Different samples of tea leaves.

, , , .

 Distilled water.

 pH paper.
Project Report Submitted By : Sunil Kumar

Procedure
 Take 25gm of each tea sample in
separate clean dishes.
 Now, take four 250ml beakers and
pour almost equal volumes of water
in each beaker and boil them.
 Add each tea sample in each beaker
simultaneously.
 Keep on stirring the solution until a
proper black colour is observed.
 Now, gently remove beakers
from the flame and place them on
shelf.
Project Report Submitted By : Sunil Kumar

 Place a drop of liquor from one

beaker on indicator paper.

 Observe the colour produced

and compare it with colour in the
provided colour chart.

 Note the pH value which

matches the colour on the indicator
paper.

 Check the acidity of the liquor

by noting down the pH value of
each sample.
Project Report Submitted By : Sunil Kumar

 Similarly, find out the pH of the

liquor in all other.

 Taste the liquor from each cup

by taking a sip of it and rolling it in
the mouth.

 Note the taste in the following

table & spit it out after tasting.
Project Report Submitted By : Sunil Kumar

OBSERVATION TABLE

SAMPLETEA TYPETASTECOLOURPH VALUE

NO.
1. Lipton Very Reddish 4
(Ordinary Tea) Bitter Brown
2. TajMahal Bitter Blackish 5
(Strong) Brown
3. Marvel Less Reddish 4
Bitter Black
4. Tazza Bitter Dark 4
Brown
Project Report Submitted By : Sunil Kumar

Conclusion
Teas differing in taste have
different acidity. That difference
in taste of the tea is due to
different amount of tannins
(chemicals used in the
production of tea) in different
samples of tea leaves.
Project Report Submitted By : Sunil Kumar

Result
pH Range of the paper used:

Lipton –(4)

Tazza –(4)

TajMahal –(5)

Marvel –(4)
Project Report Submitted By : Sunil Kumar

Bibliography
For the completion of this
project, I have taken help
from the following sources:
1. Evergreen Lab Manual
(Chemistry)

2. Vishal Lab Manual

(Chemistry)

3. Britannica Ultimate
Reference Suite