Smt.

Narbada Devi J Agarwal Vivekananda

Vidyalaya SENIOR SECONDARY SCHOOL
Vyasarpadi, Chennai - 39
(Affliated to the Central Board of Secondary
Education, New Delhi) Unit of Vivekananda
Educational Society (Regd)
Suresh Kumar.S-(XII-A)
Suresh Kumar.S-(XII-A)
Kishore.M-(XII-A)
Kishore.M-(XII-A)

CHEMISTRY PROJECT
2022-2023
CAFFEINE IN TEA SAMPLES

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 ACKNOWLEDGEMENT

In the accomplishment of this project successfully,

many people have best owned upon me their
blessings and the heart pledged support, this time I
am utilizing to thank all people who have been
concerned with my project.

I would like to thank our Honorary correspondent

Sri.RAMACHANDRAN B.E, M.B.A, IRSME,
our principal Smt. M.P.PRASANNA LAKSHMI
M.A.(History),M.A.(Economics),B.Ed., and our
chemistry teacher Smt. M. RAJESWARI M.Sc.,
B.Ed., whose valuable guidance and instruction has
served as the major contribution towards the
completion of the project.

I would like to thank my lab assistant Smt.

G.SRIDEVI B.Sc., B.Ed., parents and friends who
have helped me with their valuable suggestions and
guidance. Last but not the least I would like to
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thank my classmates who have helped me a lot.

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 INDEX

1.Introduction

i)What is caffeine?

ii)Caffeine in tea

2. Theory
i)how much caffeine is too much?

ii)natural vs. synthetic caffeine

iii)Caffeine sources

iv)working of caffeine

v)consumption

vi)positive and negative effects

vii)how much caffeine is in a cup of tea?

viii)how to lower amount of caffeine?

ix)what are tea labels and what are the different types?

3. Experiment
i)aim

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ii)apparatus

iii)observations

iv)result

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 What is caffeine?????
Caffeine is a tasteless white crystalline solid in the form of needles. It is
a naturally occurring stimulant found in several plants. It is water
soluble and is extracted into the brewed cup of caffeinated drinks.

Caffeine is the common for trimethylxanthine .

formula C8H10N4O2
Molar mass 194.19 g/mol
IUPAC is 1,3,7-trimethylxanthine
or 3,7-dihydro-1,3,7-
trimethyl- 1H-purine-2,6-
dione
Melting point 235 degree Celsius
Boiling point 178 degree Celsius

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Structure of caffeine

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 Caffeine in tea
Caffeine is the main active principle component of tea leaves. It is
present in tea leaves up to 3% and can be extracted by boiling tea
leaves with water and adding suitable chemicals.

TYPE OF TEA SIZE CAFFEINE

BREWED TEA
Black tea 8 oz(237 ml) 14-70 mg
Black tea , decaffeinated 8 oz(237 ml) 0-12 mg
Green tea 8 oz(237 ml) 24-45 mg
ICED TEA
Instant, prepared with water 8 oz(237 ml) 11-47 mg
Ready to drink, bottled 8 oz(237 ml) 5-40 mg

How much caffeine is too much????

Up to 400 milligrams (mg) of caffeine a day appears to be safe for most
healthy adults. That's roughly the amount of caffeine in four cups of
brewed coffee, 10 cansof cola or two "energy shot" drinks.

Although caffeine use may be safe for adults, it's not a good idea for
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children. And adolescents should limit themselves to no more than 100
mg of caffeine a day.

Even among adults, heavy caffeine use can cause unpleasant side
effects. And caffeine may not be a good choice for people who are
highly sensitive to its effects or who take certain medications .

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 Natural vs. Synthetic caffeine
The most important characteristic of natural caffeine is that it occurs in
nature, without human intervention. Caffeine that is artificially
constructed, even if from natural ingredients, does not qualify.

Scientists are often able to replicate the molecular structure of caffeine

using man-made compounds. Depending on how the stimulant is
intended to be used, it can be more cost-effective to create it
synthetically than to extract it from nature. Man-made caffeine can be
optimized to blend in with other ingredients. It is often used in energy
drinks and some pain medications, and to boost the caffeine levels of
certain prepared coffees and teas.

Caffeine sources
The kola nut native to many sub-Saharan African countries is one of the
more popular natural sources of caffeine in African culture. The nut,
which grows as a fruit of the evergreen kola tree, is often chewed raw.
It can also be brewed into a drink much as coffee would be, though the
taste is usually quite distinct.

Other natural sources include the leaves of the yerba mate and guarana
plants, which grow in the rainforests of South America. Yerba mate is

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one of the most popular caffeine sources in subtropical South America,
especially Argentina and Paraguay. The leaves can be used to make an
infusion that resembles green tea, although its flavor — and caffeine
content — tend to be much stronger.

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 Working of caffeine
Caffeine is believed to work by blocking adenosine receptors in the
brain and other organs. This reduces the ability of adenosine to bind to
the receptors, which would slowdown cellular activity. The stimulated
nerve cells release the hormone epinephrine (adrenaline), which
increases heart rate, blood pressure, and blood flow to muscles,
decreases blood flow to the skin and organs, and causes the liver to
release glucose. Caffeine also increases levels of the neurotransmitter
dopamine.

Consumption
Global consumption of caffeine has been estimated at 120,000 tonnes
per year, making it the world's most popular psychoactive substance.
This amounts to one serving of a caffeinated beverage for every person
everyday.

Positive effects of caffeine

It is apsycho-stimulant.
It improves physical and mental ability.
Used to stimulate central nervous system and increase flow of
urine.
It can be used as a pain reliever.
It is used to remove fatigue when consumed in safe quantities.
Improve short term memory
Prevent type 2 diabetes, parkinsons disease, liver disease
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 Negative effects of caffeine
Consumption of 1000–1500 mg per day is associated with a condition
known as caffeinism. Caffeinism usually combines caffeine dependency

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with a wide range of unpleasant physical and mental conditions
including nervousness, irritability, restlessness, insomnia, headaches,
and heart palpitations after caffeine use.

Low overall risk of cancer.

Induces hypertension.
Causes congenital malformations, miscarriage, growth retardation
in pregnant women.
Keeps you from sleeping well
Can have negative effect on anxiety disorders.
Elevate blood pressure
Lower bone mineral density in women.

How much caffeine does a cup of tea

contain?????
The simple answer is: it depends. There are two main variables that
influence the caffeine content of a cup of brewed tea: the type of leaf
and the tea preparation method.
First, let’s examine the type of leaf. On average, tea leaves contain 3%
caffeine by weight, although this can range from 1.4% to 4.5%. Many
factors determine the caffeine content in the dry leaf, such as soil
chemistry, altitude, type of tea plant, position of the leaf on the tea
bush and cultivation practices. For example, the young bud and first
leaf generally have slightly more caffeine than leaves picked from the
lower part of the tea bush. The leaves from the small leaf China tea
plant (camellia sinensis) tend to have lower caffeine levels than the

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leaves from the large leaf Assam tea plant (camellia assamica). One
factor that does not impact caffeine level is the level of oxidation.
Green, oolong, black and white teas all contain caffeine. No one
category of tea has more or less caffeine than another. Again, it all
depends on the particular tea in question.

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Next, let’stake a look at the tea preparation method. There are many
parameters that affect caffeine content such as the amount of leaf, the
leaf particle size, water temperature and steeping time. For example,
tea steeped in hot water for a longer time will release more of its
caffeine than tea steeped with cooler water for a shorter period. A
smaller leaf tea will release more of its caffeine than a larger leaf tea.

How to lower the amount of caffeine in a cup

of tea???
For those who are sensitive to caffeine, we recommend using a little
less leaf and brewing your teas with slightly cooler water for a shorter
period of time. Green, white and lightly oxidized oolong teas are good
choices, as they tend to benefit from lower water temperatures and
shorter steeping times.
Since nearly 80% of the caffeine will be extracted within 30 seconds of
steeping, you can easily remove most of the caffeine in any tea by
following these guidelines:
Steep the tea in hot water for 45 seconds. Discard the liquid. Then, add
water to the leaves and brew for the amount of time that is appropriate
for that particular tea.

What are tea labels and what are the different

types?????
Types of tea available globally :
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Is it not surprising that though tea is consumed in all parts of the world,
albeit in different forms? Tea is broadly classified into White tea , Green

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tea, Black tea and Oolong tea. And depending upon their brewing
temperatures, they may be further classified.

White Tea:

Tea leaves are nipped while they are still budding and protected well
from sunlight and atmospheric conditions to prevent oxidation. White
tea is less used and costlier too, because of its complex processing and
storing.

Green Tea:

Green Tea or popularly known as Herbal Tea are exposed to minimum

oxidation and the leaves are dried separately. The amount of
Antioxidants like Catechins is found maximum in Green & White tea.
Hence both the types are very well known for their medicinal qualities.
Ancient Chinese history depicts presence of anti cancerous elements in
Green Tea.

Black Tea/Red Tea:

Black Tea is more popular in South Asia. This, in various brand names of
Assam tea & Darjeeling Tea, is mainly liked for its aromatic taste and
flavor. It is also known as the wake-up tea, which gets rid of that
hangover of sleepiness.

Oolong Tea is somewhere in between Green Tea and black Tea.

Commercially,tea is sold as Green Label, Red Label and Yellow Label in

the order of their processing and value retention. The selling price
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follows the same pattern.

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 EXPERIMENT

AIM:

To estimate the amount of caffeine in different tea samples.

APPARATUS:

2 beakers, glass rod, Bunsen burner, wire gauge, distilled water, filter
paper, lead acetate solution, 20 ml chloroform, separating funnel

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 PROCEDURE
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 a curdy brown coloured
precipitate. We kept on adding lead acetate till no more
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 was allowed to cool.

After that, 20 ml of chloroform was added to it.
Soon after, two layers appeared in the separating funnel.
We separated the lower layer. 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
recorded the observations.

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Photos

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 OBSERVATIONS

Red label tea:

Weight of china dish 56.60 gm

Weight of china dish + 57.40 gm

precipitate
Weight of caffeine 0.80 gm

Yellow label tea:

Weight of china dish 56.63gm

Weight of china dish + 57.19gm

precipitate
Weight of caffeine 0.56gm

Green label tea:

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Weight of china dish 56.61 gm

Weight of china dish + 57.43 gm

precipitate
Weight of caffeine 0.82gm

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 RESULT
Quantity of caffeine in Red label tea is 80 mg sample per 50 gm.
Quantity of caffeine in yellow label teaismg sample per gm.
Quantity of caffeine in green label teaismg sample per gm.

On, plotting a graph of amount of caffeine in various tea samples

we get the following result.

Red label>Yellow label> Green label

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 Bibliography
Wikipedia.org

Icbse.com

Teatulia.com
Choiceorganicteas.com

Ratetea.com

Caffeineinformer.com
Thefragrantleaf.com

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