CHEMISTRY
INVESTIGATORY PROJECT
TOPIC – ACIDITY IN TEA LEAVES
SESSION- 2023-24
SUBMITTED BY – JASHANPREET CHAHAL
SUBMITTED TO - MR. RAJEEV KUMAR
BOARD ROLL NO. -
CERTIFICATE
This is to certify that Jashanpreet Chahal of
the
class 12 A has successfully completed the
project work on chemistry titled as “Acidity
in Tea Leaves” for class 12the Investigatory
Project of the central board of secondary
education in the year 2023-2024. It is
further certified that this project is the
individual work of the candidate.
Acknowledgment
I would like to express my special thanks
to our school “ARMY PUBLIC SCHOOL,
PATIALA “to the management team of
our school who gave the golden
opportunity to do this wonderful project on
the topic ‘Acidity in Tea Leaves ‘, which
also helped me in doing a lot of research
and I came to knew about so many new
things.
Secondly, I would also like to thank my
parents and friends who helped me a lot
in finishing this project within limited time.
Index
I1
1. Aabstract
2. Theory
3. Requirements
4. Procedure
5. Observation
6. Result
7. Bibliography
TIT’
Abstract
Aim: To compare the acid content of acid in different
samples of leaves.
Tea can be described as an agricultural plant that is
industrially important because of the produce of its leaves,
when immersed in hot water. Tea however is an aromatic
beverage that can be prepared in several different ways.
Each method of preparation has a certain effect on the
acidity of the beverage. My aim in this experiment is to
capture the difference in the acidity of the beverage by
analyzing the mixture in different ways.
Tea after water, is the world's most popular beverage of
consumption, as it is not extremely expensive, and has a
pleasant texture and aroma. The leaves of the tea plant are
oxidized and cured. The leaves are then introduced into
hot/boiling water, which causes a release in the flavor and
color contained in the leaf of the plant. Some people prefer
to drink tea in this form, while others prefer it with milk.
Some people add sugar. All these activities cause different
outcomes in the pH value of the beverage.
Theory
• Tea contains catechins, a type of antioxidant. In a freshly
picked tea leaf, catechins can comprisal up to 30% of
the dry weight.
• Tea also contains L-threonine, and the stimulant caffeine
at 3% of its dry
about
weight depending on
the type, brand and
brewing method.
• Tea also contains
small amounts of the
bromine and
theophylline. Due to
modern environmental
pollution, fluoride and
aluminum have also
been found to occur in
tea.
• Tannic Acid in tea is
actually a myth, a
rather popular one. The
acidity of tea leaves is not due to the tannic acid. Tea
contains polyphenols or catechins which are a specific
type of tannin.
• The oxalic acid present in the tea leaves is precipitated as
calcium oxalate by treatment of aqueous solution of tea with
calcium carbonate. Calcium oxalate is then hydrolyzed with
cone. H2S04 and recrystallized from water.
Requirements
1.10gm of three different types of tea leaves
2. Calcium Carbonate (CaC03)
3. Filter Paper
4. Funnel
5. Beaker
6. Tripod Stand
7. Bunsen Burner
Procedure
1. Weigh exactly 10gm of 1st sample of tea leaves.
2. Take 200ml of distilled water in a beaker.
3. Put tea leaves in above
beaker boil it for 10 minutes.
4. Filter above boiled solution
using funnel and filter paper
in another beaker.
5. In filtrate add 4gms of
CaC03 and boil it.
6. Filter above boiled
solution using funnel
and filter paper in
another beaker. There
will be a ppt. of
Calcium oxalate on
the filter paper.
7. Keep filter paper aside and let it dry.
8. Weigh the ppt. of oxalic acid.
9. Repeat the above steps for the other two samples.
Observation
Sr. Brand of tea Weight of tea Weight of acid Percentage of
no. leaves obtained oxalic acid
1 Red Label 10gm 0.91gm 9.1%
2 Twining' 10gm 0.97gm 9.7%
3 Taj Mahal 10gm 0.80gm 8.0%
Result
Twining's has high amount of oxalic acid among Red Label,
Taj Mahal, and Twining's.
Thus, Twining's has a good flavor.
BIBLIOGRAPHY
• [Link]
