STUDY THE ACIDITY OF DIFFERENT SAMPLES OF TEA LEAVES PROJECT REPORT SUBMITTED TO THE THRIVENI ACADEMY CBSE SR SEC SCHOOL DEPARTMENT OF SCIENCE BY SHAILAJAM UNDER THE GUIDANCE OF DEPARTMENT OF SCIENCE THRIVENI! ACADEMY CBSE SR SEC SCHOOL THRIVEN! NAGAR, VADARKUPATTLU-603 204CERTIFICATE THIS 1S TO CERTIFY THAT THE PROJECT REPORT IS A BONAFIDE RECORD OF WORK DONE BY SHAILAJA.M REG.NO: CLASS:12" STANDARD ‘THRIVENI ACADEMY CBSE SR SEC SCHOOL, HEAD OF THE INSTITUTE FACULTY GUIDE VIVA VOICE EXAMINATION HELD ONE woes INTERNAL EXAMINER EXTERNAL EXAMINERACKNOWLEDGMENT I would like ta express my Deep sense af gratitude to my faculty guide Ms Revivo for guiding me ‘immensely throughout the course of this Project. Her constructive advice and constant mativation. ‘have been responsible for the successful completion of this project. 1am immediately grateful to our principal Sir MrM.P-ANAND for his great involvement in this project and his coordination in extending every possible support for the completion of the project. ‘My parents also played a key role in shaping up this project nicely and I convey my special thanks ta them. I also thank my classmates for their timely help end support for completion of this project. NAME: SHAILAJAM REGISTER NUMBER: THRIVENI ACADEMY CBSE SR SEC SCHOOL VADAKKUPATTU VILLAGE KANCHEEPURAMINTRODUCTION There are three main types of tea: black tea, oolong, and green tea. To make black tea, workers take the leaves and spread them out on shelves where they can dry. Next they are rolled and broken into pieces and put into a room where they absorb oxygen, or oxidize. TChemical reactions change the taste and style of the tea. Finally the leaves are dried with hot air until they turn brown or black. Most black tea comes from Sri Lanka. Indonesia and eastern Africa. When black tea leaves are brewed in boiling water, the tea made from them looks deep dark red, so another name used for black tea, especially in China, is red tea. The process for oolong is similar to making black tea. It is made by partially oxidizing the tea leaves, rather than fully oxidizing them. Rutter’s has tea. Green tea is made by putting freshly picked leaves into a steamer. This keeps them green. Then they are crushed and dried in ovens. India is the biggest maker and user of green tea.[2][3 Tea is mainly grown in China, India, Pakistan, Sri Lanka, Taiwan, Japan, Nepal, Australia, ete. The word fea can also be used as another word for an afternoon meal (mostly in the Commonwealth countries), as in "Iam having tea in a short while." The word also applies to "afternoon tea", a small snack meal served sometimes, usually featuring sandwiches, cakes and tea. This small snack meal is also called "tea time". Tea leaves are not used raw and are usually processed immediately after being harvested as they wilt quickly. They can be withered, dried, steamed, and fermented to make loose leaves for brewing as a beverage. Dried Tea leaves can also be used for cooking smoked dishes, such as tea-smoked chicken and duck and used in the popular Chinese dish Tea leaf eggs, which are eggs that are boiled in a tea-infused liquid. Tea leaves can be fermented, but the process can take several months to many years. In Myanmar, fermented tea leaves are used in a flavorful salad called Lahpet Thote, which also features lime juice, peanuts, sesame seeds, chili peppers, pounded shrimp, and sugar.| THEORY Acidity is usually measured by pH, with pure water being given a pH of 7, and acids being given lower pH's, ranging from | (stomach acid) to 3-4 (fruit juices), to just under 6 for very mild acids. A recent study found the acidity of black tea. However, the pH of tea depends on both the individual tea, and the brewing strength. Brewing tea more strongly, including by using more leaf or longer steeping times, results in a more acidic cup. Although tea is mildly acidic, most food and drink is mildly acidic, and tea is solidly within the range of normal acidity for foods and drinks that are widely consumed. A recent test of the effect of tea's acidity on tooth enamel found that the level of acidity in black tea is low enough that it does not pose any risk of eroding tooth enamel, and thus that tea can be a safe substitute for people looking to remove more acidic drinks (like fruit juices or soft drinks) from their diet. By contrast, pure fruit juice was found to have pH between 3 and 4, whereas sodas (regular or diet), sports drinks, and energy drinks were found to have pH's between 2 and 3.This is solidly in the range which can cause tooth decay. Tea, by contrast, is very mild, and is not known to cause any problems with tooth decay or digestive upset in association with its acidity. Tea is also not known to cause any problems with acid reflux or "heartburn". Tea contains a variety of naturally acidic and basic compounds which interact to form a mildly acidic solution. A 2001 analysis of black tea found that the dominant anions (acidic parts of compounds) in brewed tea were oxalate and citrate. Citrate is associated with citric acid, and is a common organic acid also found (in much higher concentrations) in citrus fruit like orange and lemons. Oxalates are also widespread in leafy vegetables and fruits. As herbal teas can be made from any plant other than the tea plant, their acidity is thus widely variable, and little can be said in generality about them. Flavor is usually a good coarse indicator of the level of acidity.‘TO CALCULATE THE ACIDITY OF DIFFERENT SAMPLES OF TEA LEAVES AND TO. EXTIMATE THE AMOUNT OF GLYCOXIDE ALATED COMPOUNDS : ¢.g. CAFFIENE AND THROPHYLLINE PRESENTS IN EACH SAMPLES AND TO FIND THE RELATIONSHIP. BETWEEN THEM.APPARATUS 10. REQUIREMENTS. Beakers 250 ml. Pippete 5 ml. Burette stand and Burette. Conical flasks Brunner. Measuring flask. Separating funnel. Filter paper. Weight box. Analytical balance.MATERIALS REQUIRED Tea leaves of different kinds, (CHEMICALS 1. Lead Acetate, 2. ‘Chloroform, 3, N/50 NaOH solution,PROCEDURE A) ESTIMATION OF ACID CONTENT PRESENT IN TEA LEAVES 10, gm of each of tea leaves are mixed in the beakers. Each containing of 200 ml of water. The contents of the beaker are then heated constantly for about 30 minutes and the extract is filtered out. ‘5 ml of tea extract is taken in a conical flask and added to 20 ml of distilled water. Itis now shaken to prepare a homogeneous mixture and titrated against N/SO NaOH solution, The same procedure is carried for other types of tea leaves. B) MODE OF TAKING OBSERVATIONS, ‘A white plate is put below the conical flask, while titrating tea extract against n/S0 NaOH solution, The moment colour of the solution in conical flask becomes dark, titration is stopped and thus volume of NaOH is calculated.Cc) TO EXTRACT THE AMOUNT OF GLYCOXIDE COMPOUND PRESENT IN TEA LEAVES. ‘The well boiled and measured tea extract is treated with lead acetate which precipitates the glycoxide compound present in the tea leaves in the form of lead complex and is fiecered. The filtrage is treated with small amount of chloroform. Chloroform layer containing glycoxide compound is seprated by separating funnel. From the chloroform extract, chloroform . is distilled out leaving residue in the flask. The residue is dissolved in hot water and the glycoxide compound is obtained. It is assumed that the amount of glycoxide compound present is proportional to the amount of Caffeine present.TABLE NO. 1 S.NO. TEA LEAVES 1 Brooke Bond 2 ‘Taj Mahal 3 Lipton 4, ‘Open Tea OBSERVATION INITIAL, FINAL VOLUME VOLUME Oml 41m 10m 13.6 m1 20mi 233ml Omi 3.1ml ‘VOLUME OF NaOH USED 41ml 3.6m 33m) 3.ml)CALCULATIONS: Gram molecular weight of solute NaOH is 40 Molarity is 0.02 M Now, Molarity = 0,02 x 40, Bem 2gm Gram of solute per litre = Grams of solute (NaOH) per litre. = Grams of solute (NaOH) per litre. = Grams of NaOH per 250 ml.TABLE NO, 2 S.NO. ‘TEA LEAVES L Brooke Bond 2 ‘Taj Mahal 3. Lipton 4 Open Tea CALCULATIONS N/SO NaOH solution is same as that of M/50 NaOH solution NORMALLY EQUIATION : NORMALITY OF TEA EXTRACT 41/250 36/250 33/250 3.1/250 NV, =N2V2 ‘Where Ni =N/SO,.N2= 2 vi = Volume of NaOH taken Vo = Volume of tea extract used, 5 ml. STRENGTH OF ACID 0.076 Wem/kt. 0015 Wem. 0.013 Went. 0.012 Wgnvit.TABLE NO. 3 ‘Compound present ~ now is noted in this table S.NO. ‘TEA LEAVES TEA EXTRACT Mgm / GLYCOXIDE COMPOUND 1 Brooke Bond 100 mi 50 Mem 2 Taj Mahal 100 mi 564 Mgm 3 Lipton 100 mi 594 Mgm 4. Open Tea 100 mi 62.6 MemRESULT ‘When a Graph between acidity strength in tea and weight of glycosoidal compound is plotted, we ‘obtained a straight line which shows the amount of caffeine present in tea leaves is inversely proportional to the strength of the acids in the tea extract. Different tastes of different teas is due to the variation of amount of Caffiene present_ ‘The best type of tea is Lipton green lable.2 BIBLILOGRAPHY PL Soni + Inorganic Chemistry. World Book, Encyclopedia of Science and Nature.