ARMY PUBLIC SCHOOL BATHINDA CANTT

CHEMISTRY
INVESTIGATORY
PROJECT
Made by: Mohit Kumar

Index
1. Certification
2. Acknowledgement
3.Aim
4.Introduction
5.Theory
6. Apparatus & procedure
7. Observations
8. Conclusion
9. bibliography

Certification
This is to certify that Mohit Kumar, a
student of class XII, has completed
his research successfully on the
project
title
Determination
of
caffeine in different tea samples
under the guidance of Mrs. Sukhdeep
Kaur (Subject teacher) during the
year 2016-17 in partial fulfillment of
chemistry practical examination

Signature of subject teacher

Acknowledgeme
nt
I would like take this opportunity
to thank my teacher whose
support,
guidance
and
encouragement have enabled me
to complete this project. I would
also like to thank our lab assistant
for his cooperation.

Aim
TO DETERMINE
THE AMOUNT OF CAFFEINE
IN DIFFERENT TEA SAMPLES

Introduction
Caffeine is a central nervous system and
metabolic stimulant,and is used both
recreationally and medically to reduce
physical fatigue and to restore alertness
when drowsiness occurs. It produces
increased wakefulness, faster and clearer
flow of thought, increased focus, and
better general body coordination. The
amount of caffeine needed to produce
effects varies from person to person,
depending on body size and degree of
tolerance. Effects begin less than an hour
after consumption, and a moderate dose
usually wears off in about five hours
Caffeine has a number of effects on sleep,
but does not affect all people in the same
way. It improves performance during
sleep deprivation but may lead to
subsequent insomnia. In shift workers it
leads to fewer mistakes caused by
tiredness. In athletics, moderate doses of
caffeine
can
improve
sprint, endurance, and
team
sports
performance, but the improvements are
usually not very large. Some evidence

suggests that coffee does not produce the

ergogenic effects observed in other
caffeine sources.High doses of caffeine,
however, can impair athletic performance
by interfering with coordination. There is
also evidence that caffeine may be helpful
at high altitude.
Caffeine constitutes about 3% of tea's dry
weight.
Tea also contains small amounts of the
bromine and the
ophylline,
which
are stimulants and xanthenes similar
to
caffeine.

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.

Effects of caffeine:
Positive effects
Acetylcholine is
associated
with
attention, concentration, learning, and
memory but there is no conclusive
evidence yet that caffeine has any
effect on memory and cognitive
function.
Low doses of caffeine show increased
alertness and decreased fatigue.
Caffeine has been shown to increase
the metabolic rate.

Negative effects
Caffeine can increase blood pressure
in non-habitual consumers.
High blood pressure is associated with
an increase in strokes, and cerebral
vascular disease, which in turn

increase the risk of multi-infarct

dementia.
Caffeine may reduce control of fine
motor movements (e.g. producing
shaky hands)
Caffeine can
increase cortisol secretion, some
tolerance is developed.
Caffeine can contribute to
increased insomnia and sleep latency.
Caffeine withdrawal can produce
headache, fatigue and decreased
alertness.
High doses of caffeine (300 mg or
higher) can cause anxiety.
High caffeine consumption accelerates
bone loss at the spine in elderly
postmenopausal women.

Apparatus
Green label tea, yellow label tea,
red label tea, lead acetate,
chloroform, beakers, glass rod,
filter paper, funnel, water

Procedure
First of all, 50 grams of tea leaves
were taken as sample and 150 ml
of water was added to it in a
beaker.
Then the beaker was heated up to
extreme boiling.
The solution was filtered and lead
acetate was added to the filtrated,
leading to the formation of a curdy
brown colored precipitate.
We kept on adding lead acetate till
no more precipitate has been
formed.
Again solution was filtered.

 Now the filtrate so obtained was

heated until it had become 50 ml.
Then the solution left was allowed
to cool.
After that, 20 ml. of chloroform
was added to it.
Soon after, two layers appeared in
the separating funnel.
We separated the lower layer.
The solution then exposed to
atmosphere in order to allow
chloroform to get evaporated.
The residue left behind was
caffeine.
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.

Observations
I.

Red Label Tea (Brooke Bond)

Weight of china dish - 46.60gms

Weight of china dish with precipitate
-47.20gms.
Amount of caffeine - 0.60gms
2.

Yellow Label Tea (Lipton)

Weight of china dish - 46.60gms

Weight of china dish with precipitate
- 47.15gms.
Amount of caffeine - 0.55gms

Conclusion
600mg

550mg

Red label tea

Yellow label tea

Order of quantities of caffeine in different

samples of tea leaves:
Red label tea> Yellow label tea

Bibliography
1. Google.com
2. Google image
3. Slideshare.com