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    Chemistry Investigatory Project: Acidity in Tea Leaves

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    Soma Sarkar
    The document is a student's investigatory project on analyzing the acidity of different tea leaves. [1] The student acknowledges their chemistry teacher's guidance. [2] The project involves measuring the oxalic acid content of three tea brands - Red Label, Twinings, and Taj Mahal by precipitating the oxalic acid from each sample using calcium carbonate and weighing the precipitate. [3] The results show that Twinings had the highest percentage of oxalic acid at 9.7%, indicating it has a good flavor.

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    Chemistry Investigatory Project: Acidity in Tea Leaves

    Uploaded by

    Soma Sarkar
    2K views9 pages
    The document is a student's investigatory project on analyzing the acidity of different tea leaves. [1] The student acknowledges their chemistry teacher's guidance. [2] The project involves measuring the oxalic acid content of three tea brands - Red Label, Twinings, and Taj Mahal by precipitating the oxalic acid from each sample using calcium carbonate and weighing the precipitate. [3] The results show that Twinings had the highest percentage of oxalic acid at 9.7%, indicating it has a good flavor.

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    496762799-Acidity-in-Tea (1)

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    The document is a student's investigatory project on analyzing the acidity of different tea leaves. [1] The student acknowledges their chemistry teacher's guidance. [2] The project involves measuring the oxalic acid content of three tea brands - Red Label, Twinings, and Taj Mahal by precipitating the oxalic acid from each sample using calcium carbonate and weighing the precipitate. [3] The results show that Twinings had the highest percentage of oxalic acid at 9.7%, indicating it has a good flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views9 pages

    Chemistry Investigatory Project: Acidity in Tea Leaves

    Uploaded by

    Soma Sarkar
    The document is a student's investigatory project on analyzing the acidity of different tea leaves. [1] The student acknowledges their chemistry teacher's guidance. [2] The project involves measuring the oxalic acid content of three tea brands - Red Label, Twinings, and Taj Mahal by precipitating the oxalic acid from each sample using calcium carbonate and weighing the precipitate. [3] The results show that Twinings had the highest percentage of oxalic acid at 9.7%, indicating it has a good flavor.

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    of 9

    CHEMISTRY

    INVESTIGATORY
    PROJECT

    Acidity in Tea Leaves


    Session: 2021-2022

    NAME:- VINEET KUMAR DUBEY


    CLASS:-XI(SCIENCE)
    ROLL NO:-
    Acknowledgment
    I take this opportunity to express my gratitude towards my
    chemistry teacher, Mr.Arkaprava chakraborty, for his precious
    and valuable guidance which played a crucial role in not only
    my investigatory project on the topic “Acidity of tea leaves”,
    but also throughout the session with my studies. I am very
    grateful to the school as well, for giving me this opportunity.

    Last but not the least I would like to thank my parents and
    friends for helping me in this project.
    Index
    1. Abstract

    2. Theory

    3. Requirements

    4. Procedure

    5. Observation

    6. Result

    7. Bibliography
    Abstract
    Aim: To compare the acid content of acid in different
    samples of leaves.

    Tea can be described as an agricultural plant that is industrially


    important because of the produce of its leaves, when immersed
    in hot water. Tea however is an aromatic beverage that can be
    prepared in several different ways.

    Each method of preparation has a certain effect on the acidity of


    the beverage. My aim in this experiment is to capture the
    difference in the acidity of the beverage by analyzing the
    mixture in different ways.

    Tea after water, is the world’s most popular beverage of


    consumption, as it is not extremely expensive, and has a pleasant
    texture and aroma. The leaves of the tea plant are oxidized and
    cured. The leaves are then introduced into hot/boiling water,
    which causes a release in the flavor and color contained in the
    leaf of the plant. Some people prefer to drink tea in this form,
    while others prefer it with milk. Some people add sugar. All
    these activities cause different outcomes in the pH value of the
    beverage.
    Theory
     Tea contains catechins, a type of antioxidant. In a freshly picked
    tea leaf, catechins can comprisal up to 30% of the dry weight.

     Tea also contains L-threonine, and the stimulant caffine at about


    3% of its dry weight depending on the type, brand and brewing
    method.

     Tea also contains small


    amounts of the bromine
    and theophylline. Due to
    modern environmental
    pollution, fluoride and
    aluminum have also been
    found to occur in tea.

     Tannic Acid in tea is


    actually a myth, a rather
    popular one. The acidity
    of tea leaves is not due to
    the tannic acid. Tea
    contains polyphenols or
    catechins which are a
    specific type of tannin.

     The oxalic acid present in the tea leaves is precipitated as


    calcium oxalate by treatment of aqueous solution of tea with
    calcium carbonate. Calcium oxalate is then hydrolysed with
    conc. H2SO4 and recrystallized from water.
    Requirements
    1. 10gm of three different types of tea leaves

    2. Calcium Carbonate (CaCO3)

    3. Filter Paper

    4. Funnel

    5. Beaker

    6. Tripod Stand

    7. Bunsen Burner
    Procedure
    1. Weigh exactly 10gm of 1st sample of tea leaves.

    2. Take 200ml of distilled water in a beaker.

    3. Put tea leaves in above beaker boil it for 10 minutes.

    4. Filter above boiled solution using funnel and filter paper in


    another beaker.

    5. In filtrate add 4gms of CaCO3 and boil it.

    6. Filter above boiled


    solution using funnel
    and filter paper in
    another beaker. There
    will be a ppt. of
    Calcium oxalate on the
    filter paper.

    7. Keep filter paper


    aside and let it dry.

    8. Weigh the ppt. of oxalic acid.

    9. Repeat the above steps for the other two samples.


    Observation
    Sr. Weight of Weight of Percentage of
    Brand of tea
    no. tea leaves acid obtained oxalic acid

    1 Red Label 10gm 0.91gm 9.1%


    2 Twining’ 10gm 0.97gm 9.7%
    3 Taj Mahal 10gm 0.80gm 8.0%

    Result
    Twining’s has high amount of oxalic acid among Red Label, Taj
    Mahal, and Twining’s.

    Thus, Twining’s has a good flavor.


    Bibliography
     www.wikipedia.com

     https://www.healthline.com/health/food-nutrition

     https://www.yashodahospitals.com/blog

     http://www.steepers.net/chemical-composition-of-tea.html

     https://www.seminarsonly.com

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