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 in body size
and degree of tolerance. Effects begin in less than an hour
after consumption, and a moderate dose usually wears off in
about five hours.
Caffeine has many effects on sleep, but it does not affect all
people in the same way. It improves performance during sleep
deprivation, but it may lead to subsequent insomnia. In shift
works 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 theobromine and
theophylline, which are stimulants and xanthine to caffeine.
 THEORY

The most important alkaloid that occurs naturally is caffeine.

Its molecular formulae 𝐶5 𝐻10 𝑁4 𝑂2 . Its IUPAC name is 1-7-
trimethylxanthene and common name is 1-methylated
theobromine. Purely it is white, crystalline solid in the form
of needles. Its melting point is 123℃. 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 solutions 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 of caffeine because it is more soluble in it than
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 headaeh, faigue 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

i. Green label tea

ii. Yellow label tea
iii. Red label tea
iv. Lead Acetate
v. Chloroform
vi. Beakers
vii. Glass Rod
viii. Filter paper
ix. Funnel
x. Water
 PROCUDURE

 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
filtrate, leading to the formation of curdy brown coloured
precipitate.
 Lead acetate was added till no 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 as allowed to cool
 After that, 20 ml of chloroform was added go it.
 Soon after, two layers appeared in the separating funnel.
 We separated the lower layer.
 The 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 recoded the observations.
 Similar procedure was performed with different samples of
tealeaves and quantity of caffeine was observed in them.
 OBSERVATIONS

 Red Label Tea (Brooke Bond):

Weight of china dish - 46.60 gm
Weight of china dish with precipitate – 47.20 gm
Amount of caffeine = 0.60 gm
 Yellow Label Tea (Lipton):
Weight of china dish - 46.60 gm
Weight of china dish with precipitate – 47.15 gm
Amount of caffeine = 0.55 gm
 Yellow Label Tea (Lipton):
Weight of china dish - 46.60 gm
Weight of china dish with precipitate – 47.05 gm
Amount of caffeine = 0.45 gm
 CERTIFICATE

This is to certify that original and genuine investigation has

been carried out to investigate about the subject matter and
the related data collection. Then investigation has been
completed solely, sincerely and satisfactorily done by Shashi
Kiran Gujja of Class 12 (Science), Kendriya Vidyalaya CMERI
Durgapur-09, regarding the project entitled
“TO DETERMINE THE AMOUNT OF CAFFEINE IN DIFFERENT
TEA SAMPLES”

SIGNATURE OF GUIDE PRINCIPAL’S SIGNATURE

Submitted to Al India Senior Secondary Examination held at Kendriya Vidyalaya

CMERI Durgapur.

EXAMINER’S SIGNATURE
 CERTIFICATE

This is to certify that original and genuine investigation has

been carried out to investigate about the subject matter and
the related data collection. Then investigation has been
completed solely, sincerely and satisfactorily done by Piya
Mondal of Class 12 (Science), Kendriya Vidyalaya CMERI
Durgapur-09, regarding the project entitled
“TO DETERMINE THE AMOUNT OF CAFFEINE IN DIFFERENT
TEA SAMPLES”

SIGNATURE OF GUIDE PRINCIPAL’S SIGNATURE

Submitted to Al India Senior Secondary Examination held at Kendriya Vidyalaya

CMERI Durgapur.

EXAMINER’S SIGNATURE