Scribd Logo
Upload

Welcome to Scribd!

  • 399 views

    To Study The Acidity of Different Sample of Tea Leaves As An Index of There Tastes

    Uploaded by

    VISHNU RAGU
    This experiment aims to study the acidity of different tea leaf samples as an indicator of their taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution. 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 procedure involves extracting different tea leaf samples, titrating the extracts, and recording the volume of sodium hydroxide used to determine the relative acidity of each sample.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    To Study The Acidity of Different Sample of Tea Leaves As An Index of There Tastes

    Uploaded by

    VISHNU RAGU
    399 views5 pages
    This experiment aims to study the acidity of different tea leaf samples as an indicator of their taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution. 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 procedure involves extracting different tea leaf samples, titrating the extracts, and recording the volume of sodium hydroxide used to determine the relative acidity of each sample.

    Original Title

    9i-8.doc

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This experiment aims to study the acidity of different tea leaf samples as an indicator of their taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution. 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 procedure involves extracting different tea leaf samples, titrating the extracts, and recording the volume of sodium hydroxide used to determine the relative acidity of each sample.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    399 views5 pages

    To Study The Acidity of Different Sample of Tea Leaves As An Index of There Tastes

    Uploaded by

    VISHNU RAGU
    This experiment aims to study the acidity of different tea leaf samples as an indicator of their taste. Various tea leaf samples are extracted with water and the extracts are titrated against sodium hydroxide solution. 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 procedure involves extracting different tea leaf samples, titrating the extracts, and recording the volume of sodium hydroxide used to determine the relative acidity of each sample.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 5

    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:

    (a) 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.

    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.
    V. Titrate it against M/50 NaOH solution
    using phenolphthalein as a indicator
    till the end point reaches.
    VI. Calculate the volume of NaOH used.
    VII. Similarly titrate the other tea extract
    against M/50 NaOH solution and note
    down the observations.
    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.

    You might also like