CHEMISTRY PROJECT

ACKNOWLEDGEMENT

I would like to express my sincere gratitude to my

chemistry mentor Mrs. Renu Dogra, for her vital
support, guidance and encouragement -without which this
project would not have come forth. I would also like to
express my gratitude to our principal, Mr. J. Mohanty
and the lab assistant Mrs. Shashi Singh for her support
during the making of this project.
 DELHI PUBLIC SCHOOL
NERUL,NAVI MUMBAI-400607

CERTIFICATE
SESSION: 2020-2021

This is to certify that ____________ of class XII-D;

Board Roll No. ____________ has satisfactorily
completed the Chemistry Investigatory Project on the topic
“The Extraction and Determination of Caffeine in Tea
Samples” in particular fulfillment of the curriculum of
Central Board of Secondary Education [CBSE].

_____________
Internal Examiner External Examiner

_____________ _____________
School Stamp Principal

DATE:________
 INDEX

Sr. No. Particulars Page No.

1. Introduction
2. Theory
3. Apparatus required
4. Chemicals used
5. Procedure
6. Observation Table
7. Results
8. Precautions
9. Uses and Effects of
Caffeine
10. Bibliography
INTRODUCTION
Tea is the most commonly and widely used soft beverage in the household.
It acts as a stimulant for the central nervous system and skeletal muscles.
That is why tea removes fatigue, tiredness and headache. It also increases
the capacity of thinking. It is also used for lowering body temperature. The
principal constituent of tea, which is responsible for all these properties, is
the alkaloid-caffeine. The amount of caffeine in tea leavers varies from
sample to sample. Originally it was thought that caffeine is responsible for
the taste and flavour of tea. But pure caffeine has been found to be a
tasteless while substance. Therefore, the taste and flavour of tea is due to
some other substance present in it. There is a little doubt that the
popularity of the xanthenes beverages depends on their stimulant action,
although most people are unaware. The degree to which an individual is
stimulated by a given amount of caffeine varies from individual to
individual. For example, some people boast their ability to drink several
cups of tea in the evening and yet sleep like a long, on the other hand there
are people who are so sensitive to caffeine that even a single cup of tea will
cause a response boarding on the toxic. The xanthine beverages also create
a medical problem. They are dietary stimulants of the CNS. Often the
physicians face the question whether to deny caffeine-containing beverages
to patients or not. In fact children are more susceptible than adults to
excitation by xanthenes. For this reason, tea and coffee should be excluded
from their diet. Even cocoa is of doubtful value. It has a high tannin content
and may be as high as 50 mg per cup. After all our main stress is on the
presence of caffeine in xanthene beverages and so in this project we will
study and observe the quantity of caffeine varying in different samples of
tea leaves.
THEORY-
The most important methylated alkaloid that occurs naturally is caffeine.
Its molecular formula is C8H10N4O2.
Its IUPAC name is 1, 3, 7-trimethylxanthine and the common name is 1-
methylated theobromine.
Pure caffeine is white, crystalline solid in the form of needles and its
melting point is 235°C.
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.

APPARATUS REQUIRED-
● Beaker
● Filter paper
● Bunsen burner
● Tripod stand
● Glass rod
● Funnel
● Flask
● Weighing machine

CHEMICALS USED-
● Distilled water
● Lead acetate
● Chloroform
● Tea Samples
PROCEDURE-
1. Take 50 grams of tea leaves as a sample and add 150 ml of water to it
in a beaker.
2. Then the beaker is heated such that the solution starts to boil.
3. The solution is then filtered and lead acetate is added to the filtrate,
leading to the formation of a curdy brown coloured precipitate.
4. Keep on adding lead acetate till no more precipitate is formed.
5. Again the solution is filtered.
6. Now the filtrate so obtained is heated until it becomes 50 ml. Then
the solution left is allowed to cool.
7. After that, 20 ml. of chloroform is added to it.
8. The solution is then transferred to a separating funnel.Soon after, two
layers appear in the separating funnel.
9. The lower layer is then separated.
10. Then, the solution is exposed to the atmosphere in order to
allow the chloroform to evaporate.
11. The residue left behind is caffeine.
12. It is then weighed and observations are carefully recorded. This
process is then repeated with different samples of tea.

OBSERVATION TABLE-
Sr Name of Brand Weight of Weight of Amount of
No. empty china dish caffeine
china with (gms)
dish(gms) ppt.(gms)

1.
2.
3.
4.
RESULTS-

The amount of caffeine obtained in different tea samples is of the following

order: > > > > >

PRECAUTIONS AND SOURCES OF ERROR-

● Chloroform should not be smelt directly for a long time as it itself is

toxic.
● The measurement of weight of tea leaves and all extract should be
precise.
● The measurement of weight of tea sample and all extract should be
precise.
● The water used should be distilled.
● Apparatus should be clean and dry.
● No water should be added to any extract in between the experiment
as it may get errors in calculation.
● No prolonged heating should be done as water may evaporate in large
quantities along with same volatile solutes.

USES OF CAFFEINE-

l. In medicine- it is used to stimulate, central nervous system and to

increase flow of urine.
2. Because of its stimulating effects, caffeine has been used to relieve
fatigue. But it is dangerous and one may collapse if not consumed under a
certain limit.
3. Caffeine is also used in analgesic tablets, as it is believed to be a pain
reliever. It is also beneficial in migraines.
EFFECTS OF CAFFEINE-
Short term effects:
Caffeine causes the body to release adrenaline. As a result, alertness and
energy levels increase. Dopamine production in the brain also increases,
which means that feelings of happiness increase. Caffeine also increases
muscular endurance by stimulating the release of calcium into the muscle
cells.

Long term effects:

Long-term harmful effects of caffeine will occur in an average person if they
have more than 600 mg of caffeine a day. Some long term health effects
include ulcers, cardiac stress and chronic insomnia. Caffeine causes ulcers
because of increased stomach acid production. A constant rush of caffeine
causes constant adrenaline, which means the heart keeps working. With
little time to recover, the cardiac muscle begins to wear down more. Other
long term effects include dehydration, fast heart rate, spike in blood
pressure, depression, anxiety, headaches and addiction.

CAFFEINE ADDICTION

A long-term effect of caffeine use is addiction. There have been some

studies to support the idea that caffeine can cause physical dependence.
The body quickly becomes used to a regular dose of caffeine intake, so
caffeine can have drastic withdrawal symptoms. Withdrawal symptoms
include headache, fatigue, and muscle pain.

Bibliography

1. www.wikipedia.com
2. NCERT Textbook
3. http://www.iosrjournals.org/iosr-jac/papers/vol9-
issue12/Version-1/L0912017578.pdf