CHEMISTRY INVESTIGATORY PROJECT
TOPIC :- EXTRACTION AND DETERMINATION OF TANNIC ACID
CONTENTS IN VARIOUS TEA SAMPLES
A PROJECT WORK SUBMITTED TO K.V.SANTRAGACHI ,
IN PARTIAL FULLFILLMENT FOR THE
AISCC EXAMINATION
NAME: ADITIYA JHA
CLASS: XI-SCIENCE (2023-24)
ROLL: 26
GUIDE TEACHER: Mr. R.K.PATHAK
ACKNOWLEDGEMENT
I would like to express my sincere thanks and deep
sense of gratitude to Mr. R.K.PATHAK PGT
CHEMISTRY, K.V.SANTRAGACHI for his wise and
worthy guidance, valuable counselling and
encouragement for bringing out this humble piece
of work.
I am very thankful to Mr. S.P.TIRKEY principal,
K.V.SANTRAGACHI for his Co-operation and
encouragement for my project.
Finally, I express thanks to one and all who directly
or indirectly assisted for the completion of this
project work.
CERTIFICATE
This is to certify that this project “EXTRACTION
AND DETERMINATION OF TANNIC ACID
CONTENTS IN VARIOUS TEA SAMPLES” was
conducted by Master. ADITIYA JHA
of class XI-SCIENCE.
Under my guidance and supervision and it is fully
original.
(signature of principal) (signature of guide teacher)
Mr. S.P.TRIKEY Mr. R.K.PATHAK
K.V.SANTRAGACHI Department of chemistry
INTRODUCTION
Tea is an aromatic beverage prepared by pouring hot or
boiling water over cured or fresh leaves or Camellia Sinesis,
an evergreen shrub native to China and other East Asian
countries. After water, it is the most widely consumed drink
in the world. There are many different types of tea; some
have a cooling, slightly bitter, and astringent flavour, while
others have vastly different profiles that include sweet, nutty,
floral, or grassy notes.
Tea has a stimulating effect in humans due to
its Tannic acid content.
The term herbal tea refers to drinks not made from Camellia
sinensis. They are the infusions of fruit, leaves, or other plant
parts, such as steeps of rosehip, chamomile, or rooibos.
These may be called tisanes or herbal infusions to prevent
confusion with "tea" made from the tea plant.
Tea is mainly grown in Asia and Africa. In South America and
around the Black and Caspian Seas tea is also grown. The four
biggest tea-producing countries are China, India, Kenya and
Sri Lanka. Together they represent 75% of world
production of tea.
EXPERIMENT
“EXTRACTION AND DETERMINATION OF TANNIC ACID
CONTENTS IN VARIOUS TEA SAMPLES”
CONTENTS
1. INTRODUCTION
2. THEORY
3. PROCEDURE
4. CALCULATION
5. OBSERVATION
6. RESULT
INTRODUCTION
Tannic acid in Tea Samples-Extraction and Determination-
Chemistry Experiment.
Most popular drinks in India are "Tea and coffee". Due to the
popularity of these drinks India contributes to their
production. India has been leading producer of tea.
Tea grows indeed, fertile and well-drained soil. It requires
warm and moist climate throughout the year. Frequent
showers, well distributed over the year ensure continuous
growth of tender leaves. In India it grows mainly in low hills
of Assam, Hills of Darjeeling and Jalpaiguri,
Northern West Bengal.
and the hill Nilgiris etc. Tea also causes many harmful
diseases such as Diabetes, problems in nervous system,
decreases in ADN secretion which causes increases in wine
secretion, and It has Nicotine which is stimulate.
THOERY
Using difference in the solubility of Tannic acid in water to
separate it from tea leaves. As we know that Tannic acid is
much more soluble in water so to separate the we used filter
paper to separate the Tannic acid as residue from the
mixture of calcium carbonate and water as filtrate.
EXTRACTION OF WATER-SOULBLE
COMPONENTS FROM THE TEA SAMBLE
(STEP-1)
1. Take about 100ml of distilled water in 250ml in conical
flask.
2. Add 5gm of tea and boil it for 4 to 5 minutes. Then cool it
and filter
3. Repeat this process again with 100ml of distilled water and
residual tea leaves.
4. The filtrate in each case should be collected.
5. Now the wet tea samples may be dried in an
over and weighted.
SEPARATION OF TANNIC ACID FROM THE
FILTRATE (STEP-2)
1. The filtrate obtained in the first step is now boiled with 2-
3gm. Calcium carbonate to get tannic acid, present in tea
extract, precipitated. On leaving it for ten minutes ppt, is
obtained.
2. Filter the solution without disturbing the ppt carefully. The
ppt should be transferred to filter paper only after all the
filtrate is removed.
3. Tannic acid has been extracted as residue in the form of
calcium ternate which on treatment with CONC. Hydrochloric
acid give tannic acid.
• Weight of tea used = w grams
• Weight of tannic acid= W grams
Calculation
Percentage of tannic acid = (W/w)x 100
1. TATA TEA
w = 6 grams
W=0.896 grams
percentage= 14.9%
2. LIPTON TEA
w= 6 grams
W=0.159 grams
Percentage = 2.65%
3. RED LABLE
w = 6 grams
W= 0.744 grams
Percentage= 12.4%
OBSERVATION TABLE
S.NO. NAME OF BRAND w W % OF TANNIC
ACID
1. TATA TEA 6 0.896 14.9
2. LIPTON TEA 6 0.159 2.65
3. RED LABLE TEA 6 0.744 12.4
EXPERIMENTAL RESULTS
The tea sample of TATA tea has the highest amount of
TANNIC acid content in it hence,
• Gives better taste than others.
• Is harmful for our health on high consumption.
