Shri Krishna
public school
Biology project file
Topic :-
Submitted by: Submitted to :
Sambhav jain Dr. Priya Sharma mam
12th Science
CERTIFICATE
This is to certify that Sambhav Jain , a student of
Class XII SCIENCE, has successfully completed
the research on 'Determination of caffine present in
various samples of tea' project under the guidance
of Mr.Sunil M. Kelkar sir (chemistry subject
teacher) during the year 2023-2024 in partial
fulfillment of Biology practical examination under
AISSCE conducted by CBSE.
Teacher’s Signature Student’s Sign
Examiner's Signature Principal's signature
Date:
AKNOWLEDGEMENT
I would like to express my gratitude to my subject
teacher Mr Sunil kelkar sir, as well as Rohit sir ,
for their unwavering support and guidance
whenever I had uncertainties. Additionally, I would
like to thank many of the teachers who have
helped in the journey of this research .Moreover, I
would like to extend my appreciation to online
resources and educators who assisted me in
understanding topics that I found challenging.
THANK-YOU
TABLE OF CONTENTS
serial
Topics
number
1 INTRODUCTION
2 A General process of tea manufacture
3 Effects of caffinated beverages
4 A scientific approach to Caffine
5 Aim
6 Materials required
7 Procedure
8 Observation
9 Results
10 BIBLIOGRAPHY
INTRODUCTION
Discovering the World of Tea: A Brief Overview
Tea is a fragrant beverage made by steeping cured or
fresh leaves of Camellia sinensis – an evergreen shrub
indigenous to East Asia, which is believed to have
originated in southwestern China. Ranked after plain
water, tea is the second most popular drink globally.
There are numerous types of tea, each with its unique
flavor profile. Some taste cooling, slightly bitter, and
astringent, while others contain sweet, nutty, floral, or
grassy notes. Due to its caffeine content, tea has a
stimulating effect on humans.
Tea has been consumed for thousands of years and is of
great medicinal and cultural importance. Aside from
caffeine, tea has antioxidants and other beneficial
compounds that can help enhance heart health,
decrease the risk of some cancers, and even aid in
weight loss. Preparing and drinking tea is a vital
component of many cultures worldwide, from Japan's
formal tea ceremonies to the afternoon tea tradition in
England. Whether sipped alone or with friends, a cup of
tea can provide a moment of relaxation and comfort in
our hectic lives.
How is tea
manufactured
we first need to learn a little bit about the tea plant.
Contrary to popular belief, all true teas come from the
same tea plant, camelia sinensis. Herbal infusions like
chamomile, hibiscus and peppermint are often sold as
“teas” but they technically cannot be considered tea as
they comes from a different plant. Within the tea plant,
there are 2 main subspecies that are used for producing
tea and those are the sinensis variety and the assamica
variety.
Step 1 - Growing the plants
Before the tea leaves are processed, they first have to
be grown. The flavor of the final tea will come down to
a variety of different factors, including the terroir or
growing conditions of the tea. Subtle differences in the
soil, temperature and rainfall can drastically change
the flavor of the final tea. If the farmer wants to
produce a sweeter tea, one of the options they have
available is to shade the tea plants and cut them off
from sunlight. This reduces the amount of catechins
and maximizes the amount of theanine, leading to a
smoother and sweeter tea.
Step 2 - Harvest of the tea leaves
Another important factor in the taste of the finished
tea is how the tea is picked. There are four
internationally recognized tea picking standards and
they are as follows:
Imperial plucking: one bud and one leaf
Fine plucking: one bud and two leaves
Medium plucking: one bud and three leaves
Coarse plucking: removed more than 3 leaves with
each bud.
Depending on the leaves that are selected, the tea can
take on completely different flavor profiles, with finer
pluckings yielding more subtle and nuanced flavors
and coarser pluckings yielding to more earthy and full-
bodied flavors
Step 3 - The Tea Leaves Wither and Get Rolled (or
Ground)
Next the leaves are almost always laid out to wither for
at least a little bit of time. During this time the moisture
is evaporated out of the leaves and the leaves become
more pliable and less likely to break. Depending on the
tea type, this process can either take place over a long
period of time or a short period of time.
Step 4: The Tea Leaves Undergo Oxidation
The final stage that has the most impact over what type
of tea is produced is the oxidation. During this process,
the enzymes break down the catechins within the leaves
and convert them into theaflavins and thearubigans. If
this process is allowed to take place, a black tea or and
oolong tea is produced and if it is stopped, the tea
produced will be a yellow tea or a green tea.
Caffeine is a natural chemical with stimulant effects. It is
found in coffee, tea, cola, cocoa, guarana, yerba mate, and
over 60 other products. Caffeine works by stimulating the
central nervous system, heart, muscles, and the centers
that control blood pressure. Caffeine can raise blood
pressure, but might not have this effect in people who use
it all the time. Caffeine can also act like a "water pill" that
increases urine flow. People most commonly use caffeine
for mental alertness, headache, migraine, athletic
performance, memory, and obesity. It is also used for
asthma, gallbladder disease, ADHD, low blood pressure,
depression, and many other conditions, but there is no
good scientific evidence to support most of these other
uses. Caffeine products sold in very concentrated or pure
forms are a health concern. People can easily take doses
that are much too high by mistake. It's illegal in the US for
these products to be sold to consumers in bulk. Taking
caffeine, within limits, is allowed by the National Collegiate
Athletic Association
Caffeine has a structure similar to purine. It is made of
eight carbon, ten hydrogen, four nitrogen, and two
oxygen atoms. Its chemical formula is C8H10N4O2
The Impact of Caffeine
Positive Effects:
Acts as a psycho-stimulant
Enhances physical and
mental ability
May improve intellectual
performance and reduce
fatigue or boredom
Stimulates the heart and
nervous system when taken
internally
Acts as a diuretic
Increases metabolic rate
Negative Effects of Caffeine
Consumption
Excessive use of caffeine can
lead to digestive problems
and long-term use can result
in mental retardation.
Caffeine can raise blood
pressure in non-habitual
drinkers.
Withdrawal from caffeine
can cause headaches,
fatigue, and decreased
alertness.
High doses of caffeine (300
mg or more) may cause
anxiety.
AIM
TO DETERMINE
THEPERCENTAGE OF
CAFFEINEIN DIFFERENT
SAMPLESOF TEA
procedure
To start the experiment, 50 grams of tea
leaves were taken as a sample and placed
in a beaker with 150 ml of water.
The beaker was then heated to a boil.
After boiling, the solution was filtered and
lead acetate was added to create a curdy
brown precipitate.
More lead acetate was added until no
more precipitate formed.
The solution was filtered again.
The filtrate was then heated until it was
reduced to 50 ml.
Lastly, the solution was left to cool.
Here are the steps we took to isolate caffeine
from the tea leaves:
1. Firstly, we added 20 ml of chloroform to
the mixture.
2. We observed two distinct layers in the
separating funnel.
3. We separated the lower layer.
4. Next, the solution was exposed to the
atmosphere to allow for the evaporation of
chloroform.
5. The remaining residue was identified as
caffeine.
6. The caffeine was weighed and recorded for
observations.
7. We repeated the same procedure with
different samples of tea leaves to
determine the quantity of caffeine present
in each.
observations
1. Red Label Tea (Brooke Bond)
Weight of china dish: 45.0g
Weight of china dish with precipitate: 46.20g
Amount of caffeine: 0.65g
2. Yellow Label Tea (Lipton)
Weight of china dish: 45.0g
Weight of china dish with precipitate: 46.25g
Amount of caffeine: 0.55g
3. Green Label Tea (Lipton)
Weight of china dish: 45.0g
Weight of china dish with precipitate: 46.15g
Amount of caffeine: 0.45g
RESULTS
Here's a breakdown of the caffeine
content in various tea samples:
1. Red label tea contains 600mg of
caffeine per 500 gm sample.
2. Yellow label tea contains 550mg
of caffeine per 500 gm sample.
3. Green label tea contains 450mg
of caffeine per 500 gm sample.
Bibliography :
To ensure the successful completion of my
project, I sought guidance from various
sources, including the SciShow channel,
Quora, Veritasium, and TED Ed animations,
www.Wikipedi.com,geek for geeks .
Thank
You
