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ACKNOWLEDGEMENTSI would like to thank my Chemistry Teacher Mrs.
Sunita Goyalin providing a helping hand in making my
project titled Determination of Caffeine In Tea
Samples.
Disclaimers. The errors idiocies and inconsistencies
remain my own.
AASHIM GARG
(Name and Signature of the student)
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CERTIFICATEIt is herey certify that! the original and genuine
research work is carried out to investigate aout the
suject matter and the related data collection and has
een completed solely and satisfactorily y this student
regarding the "roject titled Determination of Caffeine
In Tea Samples
SUNITA GOA!
(Su"#e$t Tea$her)
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CONTENTS#$ Introduction
%$ Theory
&$ 'ses of Caffeine
($ )ffects of Caffeine
*$ "rocedure
+$ ,servations
-$ esults
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INTRODUCTIONTea is the most commonly and widely used soft
everage in the household. It acts as a stimulant for
central nervous system and skeletal muscles. That is
why tea removes fatigue! tiredness and headache. It also
increases the capacity of thinking. It is also used for
lowering ody temperature. The principal constituent of
tea! which is responsile for all these properties! is the
alkaloid/caffeine. The amount of caffeine in tea leaves
varies from sample to sample.
,riginally it was thought that caffeine is responsile for
the taste and flavor of tea. 0ut pure caffeine has een
found to e a tasteless while sustance. Therefore! the
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taste and flavor of tea is due to some other sustance
present in it. There is a little dout that the popularity of
the 1anthenes everages depends on their stimulant
action! although most people are unaware of any
stimulation. The degree to which an individual is
stimulated y given amount of caffeine varies form
individual to individual.
2or e1ample! some people oast their aility to during
several cups of coffee in evening and yet sleep lie a
long! on the other hand there ae people who are so
sensitive to caffeine that even a single cup of coffee will
cause a response oarding on the to1ic.
The 1anthenes everages also create a medical prolem.
They are dietary of a stimulant of the C3S. ,ften the
physicians face the 4uestion whether to deny caffeine/
containing everages to patients or not. In fact children
are more susceptile than adults to e1citation y
1anthenes.
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2or this reason! tea and coffee should e e1cluded form
their diet. )ven cocoa is of doutful value. It has a high
tannin content may e as high as *5 mg per cup.
6fter all our main stress is on the presence of caffeine in
1anthenes everages and so in this project we will study
and oserve the 4uantity of caffeine varying in different
samples of tea leaves.
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THEORYThe most important methylated alkaloid that occurs
naturally is caffeine. Its molecular formula is
C78#53(5%. It I'"6C name is #!&!- trim ethyl
1anthenes and common name is #/methylated
thioromine.
"urely it is white! crystalline solid in the form of
needles. Its melting point is #%&5c. It is the main activeprinciple component of tea leaves. It is present in tea
leaves up to &9 and can e e1tracted y first oiling the
tea leaves with water which dissolves many glycoside
compounds in addition to caffeine. The clear solution is
then treated with lead acetate to precipitate the glycoside
compounds in the form of lead comple1. The clear
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filtrate is then e1tracted with e1tracts caffeine ecause it
is more solule in it then water.
USE OF CAFFEINE#$ In medicine! it is used to stimulate! central
nervous system and to increase flow of urine.
%$ 0ecause of its stimulating effects! caffeine has
een used to relieve fatigue. 0ut it is dangerous
and one may collapse if not consumes it under
certain limit.
&$ Caffeine is also used in analgesic talets! as it is
elieved to e a pain reliever. It is also eneficial
in migraines.
($ 8ealthcare providers sometimes give caffeine
intravenously :y I;$ for headache after epidural
anesthesia! 0reathing "rolems in neworns! and
to increase urine flow.
*$ In foods! caffeine is used as an ingredient in soft
drinks! energy drings! and other everages.
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EFFECTS OF CAFFEINE#$ It is psycho/stimulant.
%$ It improves physical and mental aility.
&$ Its effect in learning is doutful ut intellectual
performance may improve where it has een
used to reduce fatigue or oredom.
($
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PROCEDURE 2irst of all! *5 grams of tea leaves were taken as
sample and #*5 ml of water was added to it in a
eaker.
Then the eaker was heated up to e1treme oiling.
The solution was filtered and lead acetate was
added to the fitrate! leading to the formation of a
cruddy rown coloured precipitate
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3ow the filtrate so otained was heated until it
had ecome *5 ml.
Then the solution left was allowed to cool.
6fter that! %5 ml. of chloroform was added to it.
Soon after! two layers appeared in the separating
funnel.
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Similar procedure was performed with different
samples of tealeaves and 4uantity of caffeine wad
oserved in them.OBSERVATIONS%) Red !a"el Tea (&roo'e &ond)
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. ello !a"el Tea (!i*ton)
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+. Green !a"el Tea (!i*ton)
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RESULT,uantity of $affeine in Red la"el tea is -mg. /Sam*le of 0 gm.
,uantity of $affeine in yello la"el tea is 00 mg. /
Sam*le of 0 gm.
,uantity of $affeine in green la"el tea is 10 mg. /
sam*le of 0 gm.
=raphically plotting various tea samples in accordance
with the amount of caffeine present in them we present a
stunning find>
,rder of 4uantities of caffeine in different samples of
tealeaves.