Chemistry Project

~~~~~~~~~
Submitted by
Radhika H
XII B
CHINMAYA VIDYALAYA
VADUTHALA
CHEMISTRY
PROJECT WOR
CERTI!ICATE
This is to certify that
Roll no of
Class Division has completed the
project work during the academic year

R!"#R$S%
D!&#RT"!'T%

(nstructor in )ead of the &rincipal
Charge Department
D#T!%
2
INDE"
#C$'*+,!D-!"!'T .
('TR*D/CT(*' 0
!1&!R("!'TS 2
3(3,(*-R#&)45
3
ACNOWLED#EMENT
( would like to convey our sincere
gratitude to the &rincipal "s "aya "ohan for
letting us do this project
( would like to thank "rs Susheela 6ohn7
The )ead of the Department7 "r -irish and
"rs Rekha for guiding and instructing us
throughout the project ( would also like to
thank "r #nil for all his help
,ast but not the least7 ( would like to
thank all my friends for helping me with this
project
4
INTRODUCTION
Tea is made from the young leaves and
buds of the tea plant Tea leaves are rich in
caffeine 8an alkaloid9 3esides caffeine7 tea
leaves also contain tannic acid and coloring
matter7 such as polyphenolic compounds
The relative amounts of these substances are
different in different varieties of tea leaves7
which is why7 their tastes and flavours are
different
The brownish color of the tea is due to
the presence of polyphenolic compounds and
some organic ions like "n
:;
7 <e
:=
7 etc Some
simple e>periments can be carried out to
study the components that are responsible
for the variation in tea flavour in various
brands of tea
5
E"PERIMENT $ I
AIM% Compare the water soluble polyphenol 8catechin9
content in various samples of tea leaves
RE&UIREMENTS% 3eakers7 conical flasks7 funnels7
heating arrangement7 tea bags of different brands of
tea
THEORY% Tea contains upto =?@ of the water soluble
polyphenols 8catechin9 These are largely responsible
for the flavour of the tea To estimate the e>tent of
these compounds in a given sample7 the tea leaves
are immersed in hot water for eAual time and the loss
in weight of tea leaves is determined
PROCEDURE%
1. +eigh e>actly = g of each of the different
samples of tea and place them in tea bags
; Take three or four conical flasks and put B?? ml
of hot water into each of them
3. &ut tea bags of different samples of tea in the
different conical flasks #fter B? minutes7 remove
6
the tea bags and dry them by placing them in an
oven
. +hen the tea bags become dry7 reweigh them
0 'ote the flavour of the tea solution obtained
O'SERVATIONS%
RESULT% The tea having better taste has more
polyphenol content
E"PERIMENT $ II
AIM% Compare the tannic acid content of various
samples of tea
RE&UIREMENTS% 3eakers7 conical flasks7 funnels7
heating arrangement7 various samples of tea7 calcium
carbonate7 conc )Cl
THEORY% The tannic acid present in tea leaves is
precipitated as calcium tannate by treatment of
aAueous solution of tea with calcium carbonate
Calcium tannate is then hydrolyCed with conc )Cl and
recrystallised from water
PROCEDURE%
S,
'*
3R#'D
'#"!
('(T(#,
+!(-)T8>
g9
<('#,
+!(-)T
8y g9
,*SS *<
+!(-)T
@ *<
+#T!R
S*,
C*"&
D yE> 1
B??
B
;
=
T4&! R
T4&! -
T4&! S
=
=
=
;=20;
;FF.?
;2.??
?2=.5
???2?
?=2??
G55. @
FF5 @
55 @
7
B +eigh B?g of each of the given samples of tea
leaves
; Take B?? ml of distilled water in a .?? ml of
beaker and boil it Then add the first sample of
tea leaves to it and boil it for B? minutes Cool
and filter the solution
3. To the filtrate7 add about ;g of solid calcium
carbonate and boil the contents Tannic acid gets
precipitated as calcium tannate Separate the
precipitate of calcium tannate by filtration
4. Calcium tannate obtained is hydrolyCed by
warming with .H0ml of conc )Cl The tannic acid
obtained is crystalliCed from water and weighed
0 Repeat the steps ;7 = and . with the other
samples of tea and recode the observations
O'SERVATIONS%
Sl
'o

3R#'D '#"!
*< T!#
+!(-)T *<
T!# ,!#I!S
T#$!'
8> g9
+!(-)T *<
T#''(C #C(D
*3T#('!D 8y
g9
@ *< T#''(C
#C(D D yE> 1
B??
B
;
=
T4&! R
T4&! -
T4&! S
B?
B?
B?
RESULT% The tea sample containing highest
percentage of tannic acid gives better flavour
'I'LIO#RAPHY
Comprehensive Chemistry &ractical
-uide
Together +ith Chemistry &ractical
-uide
wwwsciencebuddiesorg
8
wwwteatalkcom
9