S.O.

S HERMANN GMEINER
SCHOOL BHIMTAL

PROJECT FILE
YEAR : 2019 - 2020
SUBMITTED BY - KARAN NAUTIYAL
CLASS - 12 A
ROLL NO :
SUMITTED TO - MRS . TARA BISHT MAM
 CERTIFICATE
This is to certify that this manual contains
bonafide Project work of Mr.
................................................. RollNo ............
student of the Hermann Gmeiner School,
Bhimtal ,studying in the Class 12 (PCM). He
have completed his..................... practical work
satisfactorily . For Practical Examination of The
Central Board of Secondary Education in the
year 2019-2020.

Signature of course teacher

........................
Signature of HOD
.........................
 ACKNOWLEDGEMENT

I wish to express my sincere gratitude and

special thanks to my respected Chemistry
Teacher “Mrs.Tara Bisht mam” and Laboratory
Assistant “Mr.Vivek Sharma sir” for their timely
help and valuable suggestion without which my
demonstration file would not have been success

As Last I would like to pay my heartful gatitude

To all those teacher whose help and guidance
Enable me to complete this project.
 INTRODUCTION
Tea is an aromatic beverage commonly prepared by pouring hot or
boiling water over cured leaves of the Camellia sinensis . After water, it
is the most widely consumed drink in the world. There are many
different types of tea; some, like Darjeeling and Chinese greens, have a
cooling, slightly bitter, and astringent flavour, while others have vastly
different profiles that include sweet, nutty, floral or grassy notes.

Physically speaking, tea has properties of both a solution and a

suspension. It is a solution of all the water-soluble compounds that have
been extracted from the tea leaves, such as the polyphenols and amino
acids, but is a suspension when all of the insoluble components are
considered, such as the cellulose in the tea leaves.

Caffeine constitutes about 3% of tea's dry weight, translating to between

30 milligrams (0.0011 oz) and 90 milligrams (0.0032 oz) per 8-oz (250-
ml) cup depending on the type, brand, and brewing method. A study
found that the caffeine content of 1 gram (0.035 oz) of black tea ranged
from 22–28 milligrams (0.00078–0.00099 oz), while the caffeine content
of 1 gram (0.035 oz) of green tea ranged from 11–20 milligrams
(0.00039–0.00071 oz), reflecting a significant difference. Tea also
contains small amounts of theobromine and theophylline, which
are stimulants, and xanthines similar to caffeine.Black and green
teas contain no essential nutrients in significant amounts, with the
exception of the dietary mineral manganese, at 0.5 milligrams
(1.8×10−5 oz) per cup or 26% of the Reference Daily Intake (RDI).

Fluoride is sometimes present in tea; certain types of "brick tea", made

from old leaves and stems, have the highest levels, enough to pose a
health risk if much tea is drunk, which has been attributed to high levels
of fluoride in soils, acidic soils, and long brewing.
 EXPERIMENT - 1

Aim :
Compare the water soluble polyphenol content in the various
samples of the leaves .

Requirements :
Beakers ,conical flasks, funnels, heating arrangement , tea bags of
different brands of tea.

Theory :
Tea contains up to 30% of the water soluble polyphenols . These are
largely responsible for the flavour of the tea. To estimate the extent
of these compound in a given sample , the tea leaves are immersed
in hot water for equal time and loss in the weight of tea leaves in
determined.

Procedure :
 Weight the different sample of tea and place them in tea bags.
 Take three or four conical flasks and put 100 ml of hot water to
each of them .
 Put tea bags of different samples of tea in the different conical
flask . After 10 minutes remove the tea bags and dry them by
placing in an oven.
 When the tea bags become dry , reweight them.
 Note the flavour of the tea solution obtain.

Observations :
Sr.No Brand Name Of the Initial Final Loss of % of Water
Tea weight Weight Weight Soluble
(Gms) (Gms) (Gms) Component

1. SARGAM

2. TAZZA

3. MOHINI

Result :
The Tea having better flavour has more polyphenol content .
 EXPERIMENT - 2

Aim :
Compare the tannic acid content of various samples of tea .

Requirements :
Beakers ,conical flasks, funnels, heating arrangement ,various
samples of tea, calcium carbonate, concentrated HCL

Theory :
The Tannic acid present in tea leaves is precipitated as calcium
tannate by treatment of aqueous solution of tea with calcium
carbonate . Calcium tannate is then hydrolysed with conc.HCL and
re-crystallized from water.

Procedure :
 Weight 5g of each of the given samples of tea leaves.
 Take 100ml of distilled water in a 400ml beaker and boil it .Then
add the first sample of tea leaves to it and boil for 10 minutes. Cool
and filter the solution.
 To the filtrate add about 2g of solid calcium carbonate and boil the
contents . Tannic acid gets precipitated as calcium tannate.
 Separate the precipitate of calcium tannate by filtration.
 Calcium tannate obtained id hydrolysed by warming with 4-5ml of
conc.HCL. The Tannic acid obtained is crystallize from water and
weighed.
 Repeat the steps 2,3 and 4 with the other samples of tea and
record the observation

Observations :
S.No Brand Name of Weight of tea Weight of % of Tannic
the Leaves taken tannic acid acid
tea (Gms) obtained (Gms)
1. Sargam
2. Tazza
3. Mohini

Result :
The Tea sample containing higher percentage of tannic acid gives
better flavour .
 CONCLUSIONS

Tea Acts as a stimulant for central nervous system and

skeletal muscles and removes fatigue , tiredness and
headache. The principle constituent of tea , Which is
responsible for all these properties ,is the Alkaloid - caffeine
. The amount of caffeine in tea leaves varies from sample to
sample.
The conclusions from the three experiment are as follow-:
 The tea having better flavour has more polyphenol
content.
 The tea sample containing higher percentage of tannic
acid giving better flavour.
 The tea sample containing higher percentage of caffeine
gives better flavour.

...............................THE END...........................................