EXPERIMENT 10:

Extraction of Caffeine
from Tea
 PROCEDURE

Open
Return Staple
tea Weigh
to bag bags
bags

Place
In beaker:
Heat watch Tea bags + 30
(10 glass ml distilled
water + 2 g
mins) over Na2CO3
beaker
Heating of the 2 tea bags,
sodium carbonate and water
 PROCEDURE

Add 20 ml Decant
Decant to
distilled
Erlenmeyer
water to Boil to same
flask
beaker flask

Transfer
Add 5ml
extracts to Cool
DCM to separatory
funnel extracts
funnel
 PROCEDURE

Drain Add another Add 0.5g

5ml DCM to anhydrous
Allow to lower
funnel, allow sodium
settle layer into to settle then sulfate to
beaker drain. beaker

Weigh Add
boiling Decant into
crude
another
caffeine chip, heat beaker (prev.
(solid that in water weighed)
remained) bath
 Draining DCM into the
beaker

Settled DCM in separatory

funnel
 DATA
 Combined weight of 2 tea bags: 3.5 g

 Caffeine appearance: white powder

 Theoretical yield: 0.025 g

*Acc. to https://www.thespruceeats.com/how-much-caffeine-
in-green-tea-765281
 Actual yield: 0 g
*Top load balance, which only shows 1 decimal point, was used
to weigh the caffeine. Because of this, data may not be accurate.
Crude caffeine after heating
in water bath
 Calculating percent caffeine in tea sample

𝑎𝑐𝑡𝑢𝑎𝑙 𝑦𝑖𝑒𝑙𝑑
𝑝𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝑦𝑖𝑒𝑙𝑑 = × 100
𝑡ℎ𝑒𝑜𝑟𝑒𝑡𝑖𝑐𝑎𝑙 𝑦𝑖𝑒𝑙𝑑
 THEORETICAL YIELD
o Amounts of products calculated from the complete reaction of the
limiting reagent

ACTUAL YIELD
o The amount actually produced of a product.

PERCENTAGE YIELD
o The ratio of actual yield to theoretical yield expressed in percentage.

https://chem.libretexts.org/Bookshelves/Inorganic_Chemistry/Supplemental_Modules_(Inorganic_Chemistry)/Chemical_Re
actions/Stoichiometry/Theoretical_and_Actual_Yields
 GROUP 2: GROUP 5:
Bugarin, Shania Rivera, Jocelle
Camara, Fiona Sampiano, Lucia
Capiral, Kyla Silayro, Jessa
Castillo, Denzel Soriano, Edlin
Claro, Anna Teng, Davigael
Dela Cruz, Angelika Torres, Gavin
Dela Cruz, Mikhaela Villapando, Glenn
Empleo, Rovi Wong, Jhustine