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The Isolation of Caffeine From Tea
The Isolation of Caffeine From Tea
This work is dedicated to all the students who have spent countless hours
awake thanks to the effects of Caffeinated drinks, and to my mother, for
allowing me access to her tea collection.
- Victor Rodriguez
Abstract: The purpose of this lab was to determine the Caffeine content, by
mass, of two brands of tea. The brands of tea which were chosen to be
compared were Earl Gray and Red Rose. During the lab, a cup of each kind of
tea was made and then strained. For each cup, straining was followed by three
washings of Chloroform, two washings of Sodium Hydroxide, and one washing
of distilled water, with all washings taking place inside a separatory funnel. The
remaining substance was then evaporated until only white crystals remained,
which were considered to be pure Caffeine. The Caffeine was massed, and
compared to that of the other brand. It was concluded that Red Rose brand tea
contained slightly more Caffeine (0.036 g per tea bag) then Earl Gray (0.031 g
per tea bag).
Table of Contents:
A. Background Information
i. Theory
ii. Problems and Variables
iii. Hypothesis
B. Experimental
i. Materials
ii. Procedure
iii. Safety Points
C. Observations
D. Analysis
E. Conclusion
F. Bibliography
G. Appendix
A. Background Information
i. Theory:
Caffeine is a very common substance and is found in coffee, tea, soft drinks,
chocolate, and "stay-awake" pills such as Vivarin. It can be synthesized or
isolated from natural sources. Caffeine constitutes approximately 4% of tea and
coffee leaves, and is also found in cola nuts and cacao beans.
In Humans, Caffeine acts to stimulate the heart, central nervous system, and the
respiratory system. Blood pressure is increased by its use, since heart rate is
increased, as is contraction force and volume output. It is a diuretic and has the
effect of delaying fatigue. Caffeine has a bitter taste but no smell. There is
research linking high Caffeine consumption in pregnant women to the
malformation of their children.
For the purposes of this experiment, Chloroform was chosen as the solvent
because Caffeine is very soluble in this substance. Thus, when the separatory
funnel is used, the Caffeine in the tea dissolves into the Chloroform and the rest
of the tea can be discarded. This is done three times so that the amount of
Caffeine left in the discarded tea is minimized. This is followed by two
washings with Sodium Hydroxide and one with water. It is believed that the
Sodium Hydroxide weakens the attraction Chloroform has on Caffeine,
allowing the Caffeine to be isolated more easily later on.
iii. Hypothesis:
B. Experimental
i. Materials:
This experiment was performed simultaneously by two students, so that in this
way, the results could be shared for comparative purposes and time would be
saved. Thus, the materials and procedure are written from the point of view of
one student, but in fact, each element should be doubled. The following
materials were used:
ii. Procedure
Mass of three tea bags of Red Rose tea was obtained using the electronic scale.
200 g of distilled water was heated to 99 oC in a beaker using the hot plate. The
bags were placed into the beaker and swirled for 60 seconds, at which time the
three bags were removed and the liquid remaining in the bags squeezed back
into the beaker using the two glass slides. The beaker was placed into the cold
water bath in the large plastic container. When the temperature had reached
26 oC, the tea was strained using filter paper.
120 ml 6M NaOH was prepared by dissolving 28.7 g of solid NaOH into 120
ml of distilled water. This was set aside. The contents of the tea beaker were
placed into the separatory funnel and allowed to settle. 20 mL of CHCl3 was
added and the funnel was inverted back and forth ten times, stopping every
three times to allow gas to escape. The organic layer in the funnel was released
into a new beaker. The 20 mL CHCl3 washing was repeated twice more, each
time releasing the organic layer into the second beaker. After the three
washings, the contents of the separatory funnel were discarded and the contents
of the second beaker were placed into the separatory funnel. Two washings
with 20 mL NaOH were done, followed by one washing with 20 mL of distilled
water.
Next, the contents of the separatory funnel were poured into the third beaker.
This was placed over the hot plate and the temperature was set to "6". When all
the liquid had evaporated, the beaker was massed on the electronic scale. Then,
the white residue was scraped off the bottom of the beaker and onto a massed
piece of paper. Both the clean beaker and the piece of paper with the white
residue were massed. In this way, the mass of the residue was obtained in two
separate ways.
C. Observations
In addition to the tabular observations, the tea was noted to be dark orange in
colour, and to have a cloudy appearance. Straining the tea collected only a
minimum of physical residue. During the extraction process using the
separatory funnel, a dark, spongy layer was observed between the clear organic
layer and the brown tea layer. When isolated, the Caffeine crystals were a pale
yellow colour, and broke apart easily when probed with the powder scoop.
D. Analysis
As can be seen in the table above, Red Rose Tea appears to have a slightly
higher Caffeine content by mass than Earl Gray. As well, the average amount
of Caffeine isolated is similar to the original hypothesis for this amount, which
was 150 mg, or 0.150 g. The official amount of Caffeine in instant tea is 0.040
g, leading one to believe that not all of the Caffeine in the tea was successfully
isolated. However, according to one source, "The variability in the amount of
caffeine in a cup of coffee or tea is relatively large even if prepared by the same
person using the same equipment and ingredients day after day." This would
lead the experimenter to believe that perhaps most of the Caffeine was isolated.
In addition, the final steps of this lab were not performed according to
established procedure. Rather than use a sublimation process to generate the
Caffeine crystals, the final solution was simply boiled until only white crystals
remained. It is possible that some of the Caffeine could have been lost to
evaporation in this way. Neither was any testing done on the white powder that
was collected. It is possible, even likely, that this powder was not pure
Caffeine, but in fact contained other impurities found in the tea.
It was noticed during the steps of the experiment involving the electronic scale
that the number displayed never seemed to reach equilibrium. Even when the
furniture containing the scale was closed and no one was moving nearby, the
number on the display continued to fluctuate within a range of approximately
0.01 g. Thus, even though the Caffeine was massed at 0.109 g, it could actually
have been anywhere between 0.099 g and 0.119 g.
It is also possible that some Caffeine was lost during the use of the separatory
funnel. To insure a pure result, the separatory funnel was not emptied
completely of the organic layer. Almost 1 cm of organic layer was left in the
funnel after each release. Every time the solution was transferred from one
beaker to another, some Caffeine could have been left behind coating the
container. Finally, some Caffeine might have been lost or destroyed during the
evaporation process.
This experiment has been described by one source as "a popular second-year
organic experiment." Since the experimenter is currently working with a high
school level of chemistry knowledge, it should not be surprising that some of
the theory behind this experiment has proven confusing. It is believed that the
experiment was carried out to the best of the experimenter�s ability, however
it is possible that with more experience and by using more sophisticated
equipment, a more satisfactory result might have been obtained.
E. Conclusion
F. Bibliography