CHEMISTRY

PROJECT WORK
NAME-ABHINAV KUMAR THAKUR
ROLL NO-03
CLASS-12 ‘A’
SESSION-2019-20

PROJECT BY -ABHINAV KUMAR THAKUR

ASSISTED BY
1. DIVYANSHU
2. LUV
3. CHANDAN
4.
 INDEX
CERTIFICATE.
ACKNOWLEDGEMENT.
AIM.
INTRODUCTION.
APPARATUS & CHEMICALS REQUIRED.
PROCEDURE.
OBSERVATION.
INFERENCE.

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 G.D.DAV PUBLIC SCHOOL
BHANDARKOLA SATAR ROAD
B.DEOGHAR

CERTIFICATE
This is to certify that ABHINAV KUMAR
THAKUR, a student of class XII-sci.(Roll.no.-
_____) has performed the project under the
guidance of Mr.R.K Pathak (subject teacher)
During the academic year 2019-20.The project is
approved for AISSCE 2020

Signature of external Signature of chemistry

Examiner teacher

ACKNOWLEDGEMENT
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 The success and the final outcome of this project
required a lot of guidance and assistance from many people
and we extremely fortunate to have got this all along the
completion of our assignment work. Whatever we have
done is only due to such guidance and assistance and we
would not forget to thank them. I respect and
thank (t e a c he r) fo r gi vi n g us a n op po rt u ni t y t o do
t hi s pr oj e c t a nd p rov i di n g us a l l t he support and
guidance which made us complete the project on time.
We extremely grateful to her for providing such nice support
and guidance. We are really grateful because we managed to
complete this project within the time given by (teacher). We
would also not forget to thank our school principal by giving
us this approval of do this project. This project cannot be
complete without the effort and cooperation from our group
members. Last but not least we would like t o e xpre ss ou r
gra t i t ude t o o ur fr i e nd s wh o he l p us a l o t i n
fi na l i z i ng t h i s p roj e c t within the limited time frame

AIM
TO DETERMINE
THE
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PERCENTAGE OF
CAFFEINE IN
DIFFERENT
SAMPLES OF
TEA…..

INTRODUCTION
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
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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 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
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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 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.

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 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.

APPARATUS REQUIRED

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 1. ROUND BOTTOM
FLASK.

2. BUNSEN BURNER,
MATCH STICK.

3. BEAKERS.
(250ml AND 75 ml)

CHEMICALS REQUIRED

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 1.Basic Lead Nitrate 2. Lead Oxide

3. Chlofororm 4. Distilled water

5. Animal Charcoal 6. Dilute Mineral Acid

Procedure
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  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.
 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 chemistry involved in the

experiment is as follows:
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 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 lead sulphate as it
is a basic oxide.
 The activated charcoal adsorbs the coloured
pigments from the brown coloured solution.
 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

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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 PERCENTAGE TASTE

THE TEA CONTENTS COMPOSITION
VARIETY

RED
LABEL

TAJ
MAHAL

TATA
TEA

LIPTON

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

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

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