ACIDITY OF

TEA LEAVES

CHEMISTRY
CHEMISTRY PROJECT
PROJECT
NAME
NAME :: NAMRATA
NAMRATA BHALERAO
BHALERAO
CLASS
CLASS :: XI
XI (Science)
(Science)
01 02 03
INTRODUCTION THEORY THE
EXPERIMENT
    

INTRODUCTION
a) TEA :-
• Tea is an aromatic beverage commonly prepared
by pouring hot or boiling water over cured
leaves of the tea plant, Camellia sinensis.
• After water, tea is the most widely consumed
beverage in the world. It has a cooling, slightly
bitter, astringent flavour which many people
enjoy.
• India is the largest producer of good quality tea
and its mainly grown in the slopes of assam,
west Bengal and Nilgiri hills.
• A cup of Indian tea contains 80 mg of caffeine
which is the indispensable content of tea.
 Catechins:-
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf,
catechins can comprisal up to 30% of the dry weight.

TANNIC ACID :-
Tannic acid is a polymer of Gallic acid molecules and glucose. It the
example there are 3 Gallic acid molecules, but normally there are about
8. Because there are different molecular structures for tannic acid it
CONTENTS OF

would have been better to speak about tanni and Gallic or ellagic acid
units.
TEA

Caffeine :-
Caffeine acts on the nervous system by blocking adenosine receptor
thereby slowing down nerve cell activity. Caffeine stimulates the central
nervous system, respiration and blood circulation. Caffeine also acts as
a diuretic.

POLYPHENOL :-
Tea polyphenol is one of the main ingredients in tea and takes up 12-
24%. Drinking a cup of polyphenol-enriched along tea with a high fat
meal may increase the amount of cholesterol excreted by the body by
half.
c) REASON FOR ACIDITY OF TEA :-
• 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.
 THE
EXPERIMENT
AIM :-
Compare the tannic acid content in
the various samples of tea leaves.
THEORY :-

• The tannic acid present on the tea

leaves is precipitated as calcium
tannate by treatment of aqueous
solution of tea with Calcium
Carbonate.
• Calcium tannate is the hydrolysed
with conc. H2SO4 and recrystallized
from water.
MATERIALS REQUIRED :-
 WILDLIFE
 IMPORTANCE OF WILDLIFE
 WILDLIFE CONSERVATION
b) CONSERVATION OF WILDLIFE :-

Protecting Preserving
endangered the natural
species habitats

Setting up of
wildlife Banning poaching
sanctuaries, of animals.
national parks,
biosphere
reserves etc.
THANK YOU
GUIDED BY :-
DURGA MAM