Submitted by: - Sahil S.

Pathan
Subject: - Biology (044)
Subject Head: - Miss. Radhika Korane
Standard: - XIIth Science
Roll No.: -
 CERTIFICATE

This is to certify that Sahil S. Pathan, student of Class XII,

VSG INTERNATIONAL SCHOOL has completed the Term
II – Investigatory project work during the academic year
2021-2022 towards partial fulfilment of credit for the biology
practical evaluation of CBSE and submitted satisfactory
report, as compiled in the following pages, under my
supervision.

INTERNAL EXAMINER’S SIGN

HOD’S SIGN
__________________
_____________
EXTERNAL EXAMINER’S SIGN
PRINCIPAL’S SIGN
_____________
_____________

ACKNOWLEDGEMENT

The success and final outcome of this project required a lot

of guidance and assistance from many people and I am
extremely privileged to have got this all along the completion
of my project. All that I have done is only due to such
supervision and assistance and I would not forget to thank
them. I respect and thank our biology teacher, Miss Radhika
Korane for providing me an opportunity to do the project
work in VSG International School and giving us all support
and guidance, which made me complete the project duly. I
am extremely thankful to her for providing such a nice
support and guidance, although she had a busy schedule. I
provide a special mention to my parents for their constant
support. Also, I am greatly thankful to my team members for
their humble co-operation.

Sahil S. Pathan

INTRODUCTION

Coffea of the family Coffee Rubiceae, native

to tropical regions of Asia and the South Americas, produces
seeds which are widely known as coffee beans. These contain
a large amount pf caffeine in them and have a distinct sweet
taste and are often juiced. Coffee is darkly coloured, bitter,
slightly acidic and has a stimulating effect in humans,
primarily due to its caffeine content. It can be prepared and
presented in various many ways. Coffee is usually served hot,
but serving it iced is also an alternative.

HISTORY
While coffee is native to Ethiopia and Sudan, the earliest credib
evidence of coffee-drinking as the modern beverage appears in
modern-day Yemen in southern Arabia in the middle of the 15t
century in Sufi shrines. It was in what is now Yemen that coffee
seeds were first roasted and brewed in a manner similar to how
is now prepared for drinking. But the coffee seeds were first
exported from East Africa to Yemen, as coffea arabica is thoug
to have been indigenous to the former. The Yemenis obtained
their coffee via Somali traders from Berbera, who in turn
procured the beans from the Ethiopian Highlands, began to
cultivate the seed. By the 16th century, the drink had reached
Persia, Turkey, and North Africa there, it spread to Europe an
the rest of the world. Rapid growth in coffee production in Sou
America during the second half of the 19th century was matched
by growth in consumption in developed countries, though
nowhere has this growth been as pronounced as in the United
States, where a high rate of population growth was compounde
by doubling of per capita consumption between 1860 and 1920.
Though the United States was not the heaviest coffee-drinking
nation at the time due to its sheer size, it was already the larges
consumer of coffee in the world by 1860, and by 1920, around h
of all coffee produced worldwide was consumed in the US.
Coffee has become a vital cash crop for many developing
countries. Over one hundred million people in developing
countries have become dependent on coffee as their primary
source of income. It has become the primary export and backbo
for African countries like Uganda, Burundi, Rwanda, and
Ethiopia, as well as many Central American countries.

Species

 All coffee plants are classified in the large family Rubiaceae. T
are evergreen shrubs or trees that may grow 5 m (15 ft.) tall wh
unpruned. The leaves are dark green and glossy, usually 10–15
6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. P
of opposite leaves fuse at the base to form
interpetiolar stipules, characteristic of
Rubiaceae. The flowers are axillary, and clusters of fragrant
white flowers bloom simultaneously. Gynoecium consists of
an inferior ovary, also characteristic of Rubiaceae. The
flowers are followed by oval berries of about1.5 cm (0.6 in).
When immature they are green, and they ripen to yellow,
then crimson, before turning blackon drying. Each berry
usually contains two seeds, but 5–10% of the
berries have only one; these arecalled pea berries. Arabica be
rriesripen in six to eight months, while Robusta takes nine to

Eleven m

Guaranine methyl theobromine 1,3,7-trimethylxanthine the

ineor in general, Caffeine, is a central nervous system(CNS)stim
of the methyl xanthine class. It is the world's most widely consum
psychoactive drug. Unlike many other psychoactive substances
legal and unregulated in nearly all parts of the world. There ar
several known mechanisms of action to explain the effects of ca
The most prominent is that it reversibly blocks the action
of adenosine on its receptor and consequently prevents the onse
drowsiness induced by adenosine. Caffeine also stimulates certa
portions of the autonomic nervous system. Caffeine is a bitter, w
crystalline purine, methylxanthine alkaloid, and is chemically r
to the adenine and guanine bases of deoxyribonucleic acid(DNA
and ribonucleic acid(RNA). It is found in the seeds, nuts, or lea
a number of plants native to Africa. East Asia and South Amer
and helps to protect them against predator insects and to preve

germination of nearby seeds. The most well-known source of

caffeine is the coffee bean, a misnomer for the seed of Coffea
plants. Beverages containing caffeine are ingested to relieve or
prevent drowsiness and to improve performance. To make thes
drinks, caffeine is extracted by steeping the plant product in wa
process called infusion. Caffeine-containing drinks, such
as coffee, tea, and cola, are very popular; as of 2014, 85% of
American adults consumed some form of caffeine daily, consum
164 mg on average.

Table 1. Caffeine content among Caffeinated

drinks
Positive Effects: -
Cognitive: -
Caffeine is a central nervous system stimulant that reduces
fatigue and drowsiness. It has variable effects on learning and
memory, but it generally improves reaction
time, wakefulness, concentration,
and motor coordination. Caffeine can delay or prevent sleep
and improves task performance during sleep deprivation. For
some people, discontinuing caffeine use can significantly
reduce anxiety. In moderate doses, caffeine has been
associated with reduced symptoms of  depression and lower
suicide risk. Increased consumption of coffee and caffeine is
associated with a decreased risk of depression.

Physical: -
 Caffeine is a proven ergogenic aid in humans. Caffeine
improves athletic
performancein aerobicand anaerobic conditions. Moderate do
ses of caffeinecan improve sprint performance, cycling and
running time
trialperformance, endurance and cycling power output. Caffei
neincreases basal metabolic rate in adults. Caffeine improves
muscular strength and power, and may enhance muscularend
urance. This is congruent with caffeine reducing perceived
exertion, because exercise-to-exhaustion should end at the
same point of fatigue. Caffeine also improves power output
and reduces time to completion in aerobic time trials, an effect
positively associated with longer duration exercise.
 Adverse Effects: -
Physical: -
Caffeine can increase blood pressure and
cause vasoconstriction. Coffee and caffeine can
affect gastrointestinal motility and gastric acid secretion.
Caffeine in low doses may cause weak bronchodilation for up
to four hours in asthmatics. Doses of caffeine equivalent to the
amount normally found in standard servings of tea, coffee and
carbonated soft drinks appear to have no diuretic action.
However, acute ingestion of caffeine in large doses (at least
250–300 mg, equivalent to the amount found in 2–3 cups of
coffee or 5–8 cups of tea) results in a short-term stimulation of
urine output in individuals who have been deprived of caffeine
for a period of days or weeks. This increase is due to both
a diuresis(increase in water excretion) and
a natriuresis(increase in saline excretion). The acute increase
in urinary output may increase the risk
of  dehydration. However, chronic users of caffeine develop
a tolerance to this effect and experience no increase in urinary
output.
Psychological: -
Minor undesired symptoms from caffeine ingestion not
sufficiently severe to warrant a psychiatric diagnosis are
common and include mild anxiety, jitteriness, insomnia,
increased sleep latency, and reduced coordination. Caffeine
can have negative effects on anxiety disorders. According to a
2011literature review, caffeine use is positively associated with
anxiety and panic disorders. At high doses, typically greater
than 300 mg, caffeine can both cause and worsen
anxiety. Some textbooks state that caffeine is a mild
euphoriant, others state that it is not. Caffeine-induced
anxiety disorder is a subclass of the DSM-5diagnosis of
substance/medication-induced anxiety disorder.

Coffee & Health: -

 Advantages: -
Drinking coffee is generally safe within usual levels of intake
and is more likely to improve health outcomes than to cause
harm at doses of 3 or 4 cups of coffee daily. Exceptions include
possible increased risk in women having bone fractures, and a
possible increased risk in pregnant women
of  fetallossor decreased birth weight. Coffee stimulates
gallbladder contraction and aids in the contraction of the
colonic and intestinal smooth muscles. Because of its acidity, it
can harm the lining of the stomach and intestines, and as a
result can cause gastritis, stomach ulcers, and promote acid
reflux. Recent studies, both in vivo and
in vitro, suggest that coffee suppresses the proliferation ofmicr
obes, including bacteria within the microbiome. Research
have shown that higher coffee consumption was associated
with lower risk of death, and that those who drank any coffee
lived longer than those who did not. Moderate coffee
consumption is not a risk factor for coronary heart A 2012
meta-analysis concluded that people who drank moderate
amounts of coffee had a lower rate of  heart failure, with the
biggest effect found for those who drank
morethan four cups a day. A 2014 meta-analysis conclude
dthat cardiovascular disease, such as coronary artery disease
and stroke, is less likely with three to five cups of non-
decaffeinated coffee per day, but more likely with over
five cups per day. A 2016 meta-analysis showed that
coffee consumption was associated with a reduced risk of deat
h in patients whohave had a myocardial infarction. Drinking
four or more cups of coffee per day does not affect the risk
of  hypertension compared to drinking little or no coffee;
however, drinking one to three cups per day may be at a
slightly increased risk.

Disadvantages: -
Bad quality coffee can have a lot of impurities in it, which can
cause sickness, headache or a general bad feeling. This can
happen if your coffee is made from beans that have been over
ripped or otherwise ruined. Even one ruined bean can
make your cup toxic. If you invest and buy high quality, speci
alty coffee you don’t have to worry about this. Yes, if you
drink 80-100 cups (23 litters) in a short session. This dose is
lethal and will amount in 10-13 grams of
caffeinewithin your body. Before you reach this point, howeve
r, you'll be vomiting most of it out since 23 litres
of any liquid is a lot. Even drinking 23 litres of water can kill
you. Again, it's the caffeine working here. Your recommended
maximum amount of caffeine is 400 milligrams, roughly the
amount that you’ll get from 4 cups of coffee. If you’re caffeine
sensitive, be careful with coffee. You are probably already
aware what amount and what kind of coffee suits, or doesn't
suit you. The amount of caffeine that is safe for human
consumption is actually  written in our DNA. Studies on
coffee's effect on a foetus have been controversial, but one
thing is sure: if you drink coffee when pregnant, caffeine will
also reach the foetus, and your baby is highly sensitive to
caffeine. So, if you’re a heavyweight coffee drinker and can’t
stop drinking it while pregnant, at least reduce your coffee
intake to one cup a day. Coffee beans contain cafes Tol and
kahweol, two ingredients that appear to raise LDL cholesterol
levels. Filtering the coffee traps most of the LDL, but cafes Tol
and kahweol are found in espresso, Turkish coffee, French
press and Scandinavian style “Cooked coffee”.
Addiction: -
Caffeine's mechanism of action is somewhat different from
that of cocaine and the substituted amphetamines; caffeine
blocks adenosine receptors A and A2A. Adenosine is a by-
product of cellular activity, and stimulation of adenosine
receptors produces feelings of tiredness and the need to sleep.
Caffeine's ability to block these receptors means the levels of
the body's natural stimulants, dopamine
and norepinephrine, continue at higher levels .The Diagnostic
and Statistical Manual of Mental Disorders describes four
caffeine-related disorders including intoxication, withdrawal,
anxiety, and sleep. Studies have demonstrated that people
who take in a minimum of 100 mg of caffeine per day (about
the amount in one cup of coffee) can acquire a physical
dependence that would
trigger withdrawal symptoms that include headaches, muscle 
painand stiffness, lethargy, nausea, vomiting, depressed
mood, and marked irritability. Professor Roland Griffiths, a
professor of neurology at Hopkinson Baltimore strongly
believes that caffeine withdrawal should be classified as a
psychological disorder. His research suggested that
withdrawals affect 50%of habitual coffee drinkers, beginning
within 12-24 hours after cessation of caffeine intake, and
peaking in 20-48 hours, lasting as long as 9 days. Continued
exposure to caffeine leads the body to create more adenosine
receptors in the central nervous system which makes it more
sensitive to the effects of adenosine in two ways: It reduces
the stimulatory effects of caffeine by increasing tolerance,
and it increases
the withdrawal symptoms of caffeine as the body becomes mo
resensitive to the effects of adenosine once caffeine intake
stops. Caffeine tolerance develops very quickly. Tolerance to
the sleep
disruption effects of caffeine were seen after consumption
of400 mg of  caffeine 3 times a day for 7 days, whereas
complete tolerance was observed after consumption of 300
mg taken3 times a day for 18 days. While caffeine users
enjoy the increased energy and alertness that caffeine gives
them, unpleasant symptoms experienced by many consumers,
especially those who are addicted, include:
-Restlessness
-Nervousness
-Excitement
-Difficulty sleeping
-Agitation
-Muscle twitching
-Rambling flow of thoughts and speech
-Flushed face
-Increased heart rate
-Stomach upset

Case Study
 A recent survey conducted in just the Counties of Albany,
New York with approximately 300,000 population. A
sample survey on 175,648 people was conducted about their
relations with Coffee in just the year 2015.It was found out
that about 78.3% of people took coffee and out of those
around 51% drink it regularly, which is staggering half of the
whole population, including all ages.

Conclusion
Caffeine addiction is so common we don't even notice it most
of the time. But the feeling of getting back in touch with your
own natural energy, and having the ability to relax when night
falls, is unparalleled when you able to greatly reduce or quit
caffeine. If you feel you are using excessive amounts of
caffeine to
cope with an ongoing emotional problem, such as depression o
ranxiety, also talk to your physician about options for treating
these problems. The right treatment could make a huge
difference for you. Caffeine addiction often overlaps with
other behavioural addictions, such as sugar addiction, so you
might find that evaluating your caffeine intake opens up a
Pandora’s Box of other behaviours that need to be addressed.
If you don't feel you are addicted to caffeine, but you do
feel you are consuming more than is healthy, you can choose t
oeither reduce your caffeine intake or cut out caffeinealtogeth
er. The most common mistake, in either case, is to cutdown by
too much too soon, causing you to relapse due to an intense
headache. Instead of cutting your caffeine intake in half, try
reducing your regular intake by about 10 percent every two
weeks; reduce the strength of your last caffeinated drink of
the day by diluting it with an caffeinated drink. So, in a
nutshell, Coffee is great for just a beverage with small dosages
but it can become a poison if you misuse it.
 TEA

INTRODUCTION
Tea is a highly popular drink all over the world. A cup of tea
is often taken as a mind-freshener. This can be primarily
attributed to the presence of a stimulant called CAFFEINE in
the tea. Besides this tea also contains various polyphenolic
compounds that act as flavourings agents. Relative contents
of these compounds result in different varieties available
under different brand names. The quality of tea leaves also
greatly influences of the taste of the tea. Tea is popular name
of the tropical plant whose botanical name is Camellia Thea.
India is the largest producer of good quality tea and it is
mainly grown in slope of hills of Assam, West Bengal and
Nigiri Hills. A cup of Indian tea contains 80mg of caffeine
which is the indispensable content of tea.
Caffeine is a nitrogenous organic compound of alkaloid group.
These groups of substances have a marked physiological effect
on the human body when taken in considerable amount. It is
widely used as a stimulant of the central nervous system and
also has hypotonic and sleep-inducing effect. Pure caffeine has
the general formula C8H10N402. IUPAC name of this
substance is 1, 3, 7-trimethyl xanthamide. It occurs as a white
powder that melts at around 2380C. It is fairly soluble in hot
water and on cooling the solution gives crystals made up of
caffeine monohydrate. In this case the compound is less
soluble in organic solvents than in hot water. It is odourless
but even a small amount has a very bitter taste. Caffeine is the
main flavouring agent in the tea leaves. It is obtained from the
decaffeination of tea dust and also from coffee. It exerts a
simulative effect on the cerebral cortex but later has a
depressant and narcotic action. It is also useful in cardiac
dropsy. An abnormal sate arising from caffeine is called
caffeinism. The main symptoms are nervousness, Insomnia
and Tachycardia. It is used in medicines in the form of
chlorides and nitrates. In this project we will do a careful
study of different brands of tea and will extract and carefully
analyse their caffeine content. The result would thus tell the
exact content of caffeine present in different samples.
APPARATUS REQUIRED: -

1. ROUND BOTTOM FLASK.

2. BUNSEN BURNER, MATCH STICK.
3. BEAKERS. (250ml AND 75 ml)

CHEMICALS REQUIRED: -

1.Basic lead nitrate

2.Lead oxide
3.Chloroform
4.Distilled water
5.Dilute mineral water
PROCEDURE: -
1. In a litre round bottom flask 40gm of first sample was
taken.
2. To this about 250ml of distilled water was added and the
contents were refluxed for about an hour.
3. The brown colour extracted is separated by decantation
followed by filtration when still hot.
4.Lead acetate is dissolved into water in 250ml beaker.
5. The solution is boiled and the lead oxide is added slowly to
the boiling solution with constant stirring.
6. It is filtered and again boiled.
7.The filtrate thus obtained is added dropwise to this extract
till precipitation occurs.
8.The filtrate is treated with animal charcoal to decolourise
extract.
9. The clear solution is extracted with 100mg of chloroform
after separating by filtration.
10. The total solution is taken into distillation flask to remove
the solvent by distillation.
11. The residue left in the flask is dissolved in minimum
amount of hot water and the dissolved contents are
transferred to the boiling tube.
12. The solution is kept for slow crystallization.
13. When the white crystalline solid comes out of the solution
it is filtered, dried in desiccators and weighed.
14. The above procedure is repeated for all samples of tea.
15. The observations are carefully recorded.

The
chemistry
involved in
the
experiment
is as
follows:
Caffeine being
1.

soluble in water
goes into the
he
chemistry
involved in
the
experiment
is as
follows:
he
chemistry
involved in
 the
experiment
is as
follows:
. Basic lead nitrate
2. Lead oxide
3. Chloroform
4. Distilled water
5. Dilute mineral acid
The biology involved in the experiment is as
follows: -
1. Caffeine being in water goes into the solution on refluxing.
2. Lead oxide when added to lead acetate solution helps lead
to precipitate and come out in the form of insoluble lead
sulphate as it is a basic oxide.
3. The activated charcoal adsorbs the coloured pigments
from the brown coloured solution.
4. Chloroform is used for extracting the caffeine as it is a
more soluble in CHCl3 than in cold water.
5. On boiling caffeine being more volatile evaporates leaving
a white mass behind.

OBSERVATION
About 50 gm of each sample was taken. The contents of
caffeine of the samples were noted and their presence in terms
of percentage was
calculated.
Name OF THE TEA CAFFEINE PERCENTAGE TASTE
CONTAINS COMPOSITION
1. Red and label 0.029 0.0725% MILD
soothing
2. Taj Mahal 0.05 0.0125% MILD
Slightly
pleasant
3. Tata Strong 0.036 0.09% MILD
Tea Pleasant
4. Lipton 0.047 0.1175% VERY
Strong
INFERENCE: -
FROM THE CAFFEINE CONTENT AND THE TASTEOF
THE TEA AS DESCRIBED ABOVE SHOWSTHAT THE
GREATER THE AMOUNT OF CAFFEINE, THE
BITTERNESS AND STIMULATING EFFECT OF THE
TEA.

1. Basic lead nitrate

2. Lead oxide
3. Chloroform
4. Distilled water
5. Dilute mineral acid