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    chemistry pro1

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    4 views17 pages

    chemistry pro1

    Uploaded by

    rohithvani65

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    © All Rights Reserved
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    of 17

    ACADEMIC SESSION: 2024-25

    SUBJECT : CHEMISTRY(043)

    NAME : SYED RAMIZ I


    CLASS : XI – C
    ADMN NO:H1366

    TOPIC : To determine the amount of Caffeine present in tea


    samples.
    VELAMMAL EDUCATIONAL TRUST

    VELAMMAL VIDYALAYA ALAPAKKAM

    Name: SYED RAMIZ I Batch No:


    Class: XI-C Regd No:

    Certificate
    Certified that this is a bonafide record of practical work done
    by Mr. SYED RAMIZ in the CHEMISTRY laboratory during
    the year 2024-2025

    Teacher – in – charge

    Submitted for the practical examination in-----------------


    at -----------------------held on ----------------------

    Principal Internal Examiners External Examiners


    ACKNOWLEDGEMENT

    In the accomplishment of this project successfully, many


    people have bestowed their blessings and heart pledged
    support upon me, I take this opportunity to express my
    gratitude to all, who have been instrumental in the
    successful completion of this project

    Primarily, I express my deep sense of gratitude to the


    luminary. The Correspondent, shri. M.V.M. VEL MOHAN,
    the Principal. Ms. Y HEMALATHA, Senior Head Master
    Mr. Praveen, The teacher Ms. Nethra for providing the best
    of the facilities and the environment to bring out
    innovation and spirit of inquiry through this venture.

    I am deeply indebted to my teachers, without whose


    constructive feedback, this project would not have been
    successful, the valuable advice and suggestions for
    correction, modifications and improvement did enhance
    the quality of the task.

    I would also like to thank my parents, friends and all the


    members who contributed to this project was vital for the
    success of the project
    I am grateful for their constant support and help.
    CONTENTS

    SL No. Topics

    1 AIM

    2 INTRODUCTION

    3 USES OF CAFFEINE

    4 EFFECTS OF CAFFEINE

    5 THEORY

    6 MATERIALS REQUIRED

    7 PROCEDURE

    8 OBSERVATION TABLE

    9 RESULTS

    10 PRECAUTIONS

    11 CONCLUSION

    12 BIBLIOGRAPHY
    AIM
    To determine the amount of
    Caffeine present in tea
    samples
    INTRODUCTION
    Tea is the most commonly and widely used soft
    beverage in the household. It acts as a stimulant for CNS
    and skeletal muscles. That is why tea removes fatigue,
    tiredness, and headache. It also increases the capacity of
    thinking. It is also used for lowering the body temperature.
    The principal constituent of Tea, which is
    responsible for all these properties, is the alkaloidcaffeine.
    The amount of caffeine in tea leaves varies from sample to
    sample.
    Caffeine constitute about 3% of the tea’s dry
    weight. Tea also contain small amount of theobromine and
    theophylline, which are stimulants and xanthines similar to
    caffeine
    Studies have found that the caffeine contents of 1
    kg black tea ranged from 22-28 mg while in green tea
    ranges from 11 – 22 mg reflecting a significant difference
    between the two.
    USES OF CAFFEINE
    1) In medicine, it is used to stimulates Central Nervous
    System and to increase flow of urine.
    2) Because of its stimulating effects, caffeine has been
    used to relieve fatigue. But it is dangerous and one
    may collapse if not consumes it under certain limit.
    3) Caffeine is also used in analgesic tablets, as it is
    believed to be a pain reliever. It is also beneficial in
    migraines.
    4) Used to restore mental alertness.
    5) In certain dietary supplements used for weight loss,
    and in many popular energy drinks.
    EFFECTS OF
    CAFFEINE
    POSITIVE EFFECTS
    1) Caffeine has been shown to increase the
    metabolic rate and blocks the tiredness
    signal receptors
    2) Low dose of caffeine shows increased
    alertness and decreased fatigue.
    NEGATIVE EFFECTS
    1) Caffeine can increase blood pressure in
    non-habitual consumers.
    2) Caffeine withdrawn and sleep can produce
    headache, fatigue and decreased alertness.
    3) High doses of Caffeine (300 mg) can cause
    anxiety.
    4) Caffeine can disrupt sleep and reduce blood
    flow to the brain in most people.
    PROCEDURE
    • First of all, 50 grams of tea leaves were taken as
    sample and 150 ml of water was added to it in a
    beaker.
    • Then the beaker was heated up to extreme boiling.
    • The solution was filtered and lead acetate was
    added to the filtrater, leading to the formation of a
    curdy brown coloured precipitate.
    • We kept on adding lead acetate till no more
    precipitate has been formed.
    • Again solution was filtered.
    • Now the filtrate so obtained was heated until it
    had become 50 ml.
    • Then the solution left was allowed to cool.
    • After that, 20 ml. of chloroform was added to it.
    • Soon after, two layers appeared in the separating
    funnel.
    • The residue left behind was caffeine.
    • Then we weighed it and recorded the
    observations.
    • Similar procedure was performed with different
    OBSERVATION
    TABLE

    Tea samples

    Red Label Yellow Label Green Label

    Weight of china dish 46.60 gms 46.60 gms 46.60 gms

    Weight of china dish


    47.20 gms 47.15 gms 47.05 gms
    with precipitate

    Amount of Caffeine 0.60 gms 0.55 gms 0.45 gms


    BIBLIOGRAPHY

    This project is made by using the analytical data provided


    by the following reference books and websites:

    https://www.caffeineinformer.com/caffeinecontent/tea-
    brewed

    http://www.mayoclinic.org/healthylifestyle/nutrition-
    and-healthy-eating/indepth/caffeine/art-
    20049372?pg=2

    http://www.theteaspot.com/about-tea.html

    Caffeine: How Caffeine Created The Modern World


    by Michael Pollan.

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