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Aim of The Experiment

This experiment aims to study the acidity of different tea leaf samples as an indicator of taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution using phenolphthalein as an indicator. The volume of sodium hydroxide used corresponds to the acidity - the higher the volume used, the greater the acidity and better the taste of the tea leaves. The experiment observes the volume of sodium hydroxide solution required to titrate extracts of different tea samples.

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Munish Garg
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30K views5 pages

Aim of The Experiment

This experiment aims to study the acidity of different tea leaf samples as an indicator of taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution using phenolphthalein as an indicator. The volume of sodium hydroxide used corresponds to the acidity - the higher the volume used, the greater the acidity and better the taste of the tea leaves. The experiment observes the volume of sodium hydroxide solution required to titrate extracts of different tea samples.

Uploaded by

Munish Garg
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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AIM OF THE EXPERIMENT: To study the acidity of different sample of tea leaves as an index of there tastes.

THEORY: A known weight {say 10 gm} of different sample of tea leaves is separately extracted with a definite volume {say 250 ml} of distilled water. A known volume {say 5 ml} of each extract is titrated against M/50 NaOH solution using phenolphthalein as an indicator. By knowing a volumes of M/50 NaOH solution used for extracts of the different tea samples we can compare their acidities. The more of the volume of M/50 NaOH used, greater is the acidity of the

extract of the tea leaves and better will be its taste. REQUIREMENTS: Apparatus: Five 250 ml beakers, 5ml pipettes, burette, burette stand, conical flask, glazed tiles etc. (b) Chemicals: 10 gm of tea leaves of different sample such as: Tazza, Green label, Double Diamond, Taj etc. M /50 NaOH solution phenolphthalein etc.
(a)

PROCEDURE: I. Take 10 gm of tea leaves each 5 different sample and put them into

250 ml beaker separately labeled as A, B, C, D, & E. II. Add 200 mi of distilled water each beaker. III. Boil for about 10 min the content of each beaker & obtained the extract by filtration. IV. Take 5 ml of tea extract in a conical flask & dilute it with 20 ml of distilled water. Shake contents well. Titrate it against M/50 NaOH solution using phenolphthalein as a indicator till the end point reaches. VI. Calculate the volume of NaOH used. Similarly titrate the other tea extract against M/50 NaOH solution and note down the observations.
V. VII.

OBSERVATION TABLE Volume of tea extract for each sample = 5.0ml S.No. Sample of Volume of tea extract M/50 NaOH used 1. Green lable 2. Double Diamond 3. Taj 4. Tazza RESULT: Different sample of tea leaves contain different amount of the acidic

content. The more acidic content, better taste. PRECAUTION: I. Use same volume of the same distilled water for extracting each sample of the tea leaves. II. Boil each sample of tea leaves for same time.

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