YEAR

INDEX
 CERTIFICATE
 ACKNOWLEDGEMENT
 INTRODUCTION
 AIM
 APPARATUS
 THEORY
 FORMULA USED
 PROCEDURE
 CALCULATIONS
 OBSERVATION TABLE
 INFERENCE
 BIBLIOGRAPHY
 CERTIFICATE
It is hereby certified that original and genuine research work
Is carried out to investigate about the subject matter
and the Related data collection has been
completely solely and satisfied by
STUDENT’S NAME
regarding the project titled
AMOUNT OF TANNIC ACID PRESENT IN TEA LEAVES

Signature of Chemistry teacher

 ACKNOWLEDGEMENT
I owe my thanks to our principal for providing
labouratory facilities and for her valuable guidance.
A lot of thanks to my chemistry teacher
TEACHER’S NAME
who encouraged me in doing this project successfully
and provided the required apparatus
to perform my project work.
Student’s Name

Note – All the mistakes committed in project are my own

INTRODUCTION
Tea is made from the young leaves and buds
of the tea plant. Besides caffeine, tea leaves also
contain tannic acid .The relative amounts
of these substances are different in different
varieties of tea leaves, which is why, their
tastes and flavours are different.
 Tannic acid is a specific commercial form of tannin,
a type of polyphenol. Its weak acidity (pKa around 10) is
due to the numerous phenol groups in the structure.
The chemical formula for commercial tannic acid is often
given as C76H52O46 having Molar mass 1,701.19 g/ mol
Solubility in Water: 2.85 g/cm³
The tea sample containing highest percentage of tannic
acid gives better flavour.
In fact it is a mixture of polygalloyl glucoses or polygalloyl
quinic acid esters with the number of galloyl moieties per
molecule ranging from 2 up to 12 depending on the plant
source used to extract the tannic acid. Commercial tannic
acid is usually extracted from any of the following plant
part:
Tara pods (Caesalpinia spinosa)
Gallnuts (Rhus semialata)
Sicilian Sumac leaves (Rhus coriaria).
Quercus infectoria
names
IUPAC name
2,3-dihydroxy-5-({[(2R,3R,4S,5R,6R)-3,4,5,6-tetrakis({3,4-dihydroxy-5-[(3,4,5-
trihydroxyphenyl)carbonyloxy]phenyl}carbonyloxy)oxan-2-yl]methoxy}carbonyl)
phenyl 3,4,5-trihydroxybenzoate

OTHER names
Acidum tannicum
Gallotannic acid
Digallic acid
Gallotannin
Tannimum
Querci-tannic acid
Querco-tannic acid
AIM
To compare the tannic acid content in the
various samples of tea leaves.
APPARATUS
Distilled Water, Bunsen burner, tripod stand, wire gauge,
beaker, funnel, China dish, filterpaper, 5gm of 3 different
tea leaves and Chemical Balance.

Chemicals Used:
Calcium Carbonate (CaCO𝟑).
Sulphuric Acid (H2SO4)
THEORY
The tannic acid present on the tea leaves is precipitated
as calcium tannate by treatment of aqueous solution of
tea with Calcium Carbonate. Calcium tannate is then
hydrolysed with conc. H2SO4 and recrystallized from
water.
FORMULA USED
% OF TANNIC ACID PRESENT IN TEA LEAVES IS GIVEN BY
THE FOLLOWING FORMULA

weight of tannic acid present in tea leaves (y grams)

= ×100
weight of tea leaves taken (x grams)
PROCEDURE
 Weigh exactly 5gm of 1st sample of tea leaves.
 Take 100ml of distilled water in a beaker.
 Put tea leaves in above beaker and boil it for 10 minutes.
 Filter above boiled solution using funnel and filter paper.
 In filtrate add 2 grams of CaCO3 and boil it.
 Filter above boiled solution using funnel and filter
paper in another beaker. There will be a ppt. of Calcium
tannate on the filter paper.
 Keep filter paper aside and let it dry.
 Weigh the ppt. of tannic acid.
 Repeat the above steps for the other two samples.
CALCULATIONS
RED LABEL TEA (5 grams)
Amount of Tannic Acid = 0.620 grams
% of Tannic Acid = 5 ×100 = 12.4 %
0.620

TATA TEA (5 grams)

Amount of Tannic Acid = 0.745 grams
% of Tannic Acid = 5 ×100 = 14.9 %
0.745

LIPTON GREEN TEA (5 grams)

Amount of Tannic Acid = 0.130 grams
% of Tannic Acid = 5 ×100 = 2.65 %
0.130
Observation table
BRAND NAME WEIGH OF TEA LEAVES WEIGH OF TANNIC ACID % OF TANIC ACID IN TEA
TAKEN (y grams)
(x grams)
RED LABEL TEA 5 0.620 12.4

TATA TEA 5 0.745 14.9

LIPTON GREEN TEA 5 0.130 2.65

 % O F TA N N IC A C I D I N VA R I O U S T E A S

inference 16
14.9

14

The tea sample containing

12.4
12

highest percentage of tannic 10

acid gives better flavour.

8

Hence Tata tea considered

2.6 RED LABEL TATA LIPTON GREEN TEA
2

to be a better flavored tea. 0

BIBLIOGRAPHY
 Help of Chemistry Teacher
 Reference of Internet
 Chemistry Lab Manual

Student’s Name