G.D.
GOENKA PUBLIC SCHOOL DAKSHINESWAR
CBSE SESSION 2025-26
Chemistry investigatory project
Submitted by: Plaboni Majumdar
Class- XII B
Roll. No.:
Submitted to: Mrs. Sandeep Kaur
CertifiCate
This is to certify that Plaboni Majumdar of class XII-B has successfully
completed her project on “Study on the pH levels of different brands of coffee
and tea.” as assigned by Mrs. Sandeep Kaur during the academic year 2025-26 as
per the guidelines of the central board of secondary education.
___________________ ___________________
(Signature of Chemistry teacher) (Signature of external examinee)
aCknowledgement
I would like to express a deep sense of gratitude to my project guide and teacher
Mrs. Sandeep Kaur for guiding me immensely through the course of the project.
I would also like to extend my sincere and heartfelt thanks to our Principal
Madam, and Vice Principal Sir for their coordination in providing every possible
support for the successful completion of this project.
index
Sl. No. Topics Pg. No.
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Materials Required
6. Experiment
7. Bibliography
objeCtives of the projeCt
The objectives of this project are-
1. Investigating the pH of tea and coffee.
2. To determine and compare their acidity levels.
3. How higher acidity typically corresponds to a more sour taste.
introduCtion
Tea is a popular beverage derived from the Camellia sinensis plant, typically
enjoyed by steeping leaves or buds in hot water. It's the second most consumed
beverage in the world after water. While all teas are made from Camellia sinensis,
they are classified based on their processing methods, resulting in different
flavours and colours. The leaves of the tea plant are oxidised and cured after which
they’re introduced to hot boiling water. Some people add pH with an aim to
decrease its sour nature.
Coffee, a globally popular beverage, is derived from the seeds of the coffee plant,
specifically from the genus Coffea. These seeds, often referred to as "beans," are
roasted, ground, and then brewed to create the flavorful and caffeinated
drink. Originating in Ethiopia, coffee has spread worldwide, becoming a staple in
many cultures and economies.
materials required
• Tea levels of two different brands
• 2 Beakers
• Filter paper
• Funnel
• Spatula
• Bunsen Burner
proCedure
1. Take some tea leaves of the first brand.
2. Take some amount of distilled water in a beaker and boil it over a Bunsen
burner.
3. Put the tea leaves kept aside in the boiling water of the beaker and let it rest
for at least 5 minutes.
4. Filter the above boiled solution using funnel and filter paper into a beaker.
5. Take a pH paper and dip one end of it in the beaker.
6. Observe the change of color of ph.
7. Repeat the above steps for another brand of tea leaves and two other brands
of coffee.
observation
Sl. No. Brand of tea/Coffee Color change pH
observed
1. Red Label Greenish yellow 6.3
2. Lipton Green Tea Greenish yellow 6.2
3. Nestle Yellow 5.1
4. Bru Yellow 5.4
result
The most acidic out of all the taken samples is Nestle coffee while the least is Red
Label tea.
bibliography
1. www.wikipedia.com
2. www.shutterstock.com
3. https://timesofindia.indiatimes.com/
4. https://www.istockphoto.com/videos/website-link
5. https://unsplash.com/s/photos/coffee-beans
6. https://www.indiamart.com/proddetail/arabica-aa-grade-roasted-coffee-
beans-23870139991.html
