Aaditya Vidya Vihar, Khargone (M.P.

SESSION 2023-24
Investigatory project of
Chemistry
Topic:- Determination of caffeine in tea
sample

GUIDED BY-
SUBMITTED BY-

Dr. Tarang Tomar Aditya

Parihar

Xll Bio
 CERTIFICATE

This is to certify that Mr Aditya Parihar

student of class 12th (Biology) has
successfully completed his chemistry
project on the topic “Determination of
caffeine in tea sample” under the guidance
of Dr. Tarang Tomar during academic
session of 2023-24 as per the guidelines
issued by Central Board of Secondary
Education (AISSCE).

TEACHER’ SIGN PRINCIPAL’

SIGN

EXAMINER’SIGN

ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my chemistry teacher Dr. Tarang
Tomar. Her advice and encouragement had a huge
role to finalize this project report.
At the same time, I cannot forget to express my
gratitude to our school Principal Mr. S Anand for
extending his generous, patronage and constant
encouragement.
Finally I am thankful to my parents for helping me
in every way and my friends for being a helping
hand at every step.

Aditya
Parihar
12th
(Biology )

INDEX:-
1. Introduction
2. Theory
3. Uses of caffeine
4. Effect of caffeine
5. Procedure
6. Observations
7. Result
8. Conclusion
9. Bibliography

Introduction:-
Tea is the most commonly and widely used
soft beverage in the household . It act as a
stimulant for central nervous system and
skeletal muscles . That is why tea removes
fatigue , tiredness and headache . It also
increase the capacity of thinking . It is also
used for lowering body temperature . The
principal constituent of tea , which is the
alkaloid caffeine . The amount of caffeine in
the 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

THEORY :-
The most important methylated alkaloid
that occurs naturally is caffeine . Its
molecular formula is C₈H₁₀N₄O₂ . Its IUPAC
name is 1 , 3 , 7-trimethylxanthene and
common name is 1-methylated
theobromine. Purely it is white ,
crystalline solid in the form of needles its
melting point is 123*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 dissolve many glycoside
component in addition to caffeine .

Uses of caffeine :-
1. In medicine , it is used to simulate
central nervous system and to
increase flow of urine
2. Because of its stimulating effect ,
caffeine has been used to relives
fatigue but it is dangerous and one
may collapse if not consumes it
under certain limit
 3. Caffeine is also used in analgesic
table , as it is believer it is also
beneficial in migraines.

Effect of caffeine :-
1. It improve physical and mental
ability
2. Its effect in learning is doubtful but
intellectual performance may
improve where it has been used to
reduce fatigue
3. When administered internally it
stimulates heart and nervous system
and also acts as diuretic use is
 harmful to digestion and their long
use to mental retardation .

Procedure :-
1. First of all 50 grams of tea leaves
were taken as sample and 150 ml of
water was added to it in a beaker
2. Then the beaker was heated up to
extreme boiling
3. The solution was filtered and lead
acetate was added to the filtrater
leading to the formation of a curdy
brown coloured precipitate
4. We kept on adding lead acetate till
no more precipitate has been formed
5. Again solution was filtered
6. Now the filtrate solution obtain was
7. Then the solution lest was allowed to
cool
8. After that 20 ml of chloroform as
added to it soon after two layer
appeared in the separating funnel
9. We separated the lower layer
10. The solution then exposed to
atmosphere in order to allow
chloroform to get evaporated
11. The residue left behind was caffeine
12. Then we weight it and recorded the
observant
Observations :-
1 Red label tea
- Weight of china dish = 46.60 gm
- Weight of china dish with
precipitate=47.20g
Amount of caffeine = 0.60gm
2 yellow label tea
- weight of china dish = 46.60 gm
- weight of china dish with precipitate=47.15
gm
- amount of caffeine = 0.55 gm
3 green label tea
- weight of china dish = 46.60gm
- weight of china dish with precipitate =
47.05gm
- amount of caffeine = 0.45 gm
Bibliography :- •
1.https://iosrjournals.org/iosr-jac/
papers/vol9-issue12/Version-1/
L0912017578.pdf

2.https://www.slideshare.net/
tarunranaalwaysrockxx/chemistry-
project-on-detection-of-caffeine-in-tea

3.https://iosrjournals.org/iosr-jac/
papers/vol9-issue12/Version-1/
L0912017578.pdf