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EXTRACTION OF CAFFIENE

FROM TEA
Table of Contents
Page
S.No. Content
No.
1. Index 1

2. Acknowledgement 2

3. Certificate of completion 3

4. Experiment 4

5. Results

6. Bibliography
Most popular drinks in India are “Tea and Coffee” As is the popularity of
these drinks so is the contribution of India in their production. India has
been the leading producer of tea.

Tea is the most commonly and widely used soft beverage in the
household. It acts as a stimulant for central nervous system 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 body
temperature.

The principal constituent of tea, which is responsible for all these


properties, is the alkaloid-caffeine. The amount of caffeine in tea
leavers varies from sample to sample. Originally it was thought that
caffeine is responsible for the taste and flavour of tea. But pure caffeine
has been found to be a tasteless while substance. Therefore, the taste
and flavour of tea is due to some other substance present in it.

There is a little doubt that the popularity of the xanthenes beverages


depends on their stimulant action, although most people are unaware
of any stimulation. The degree to which an individual is stimulated by
given amount of caffeine varies from individual to individual.

For example, some people boast their ability to drink several cups of
coffee in evening and yet sleep like a long, on the other hand there are
people who are so sensitive to caffeine that even a single cup of coffee
will cause a response boarding on the toxic.

The xanthene beverages also create a medical problem. They are


dietary of a stimulant of the CNS. Often the physicians face the
question whether to deny caffeine-containing beverages to patients or
not. In fact children are more susceptible than adults to excitation by
xanthenes. For this reason, tea and coffee should be excluded from
their diet. Even cocoa is of a doubtful value. It has a high tannin content
may be as high as 50 mg per cup. After all our main stress is on the
presence of caffeine in xanthene beverages and so in this project we
will study and observe the quantity of caffeine varying in different
samples of tea leaves.

Tea also causes many harmful disease such as Diabetes, problems in


nervous system, decrease in ADN secretion which causes increase in
wine secretion and it has Nicotine which is a Stimulant.
Experiment
Aim: To extract and determine amount of caffeine in various tea
samples

Materials Required: Different tea samples(Double


Diamond, Lipton Tiger, Red Label, Taj Mahal tea), distilled water,
Chloroform, Calcium carbonate, HCl acid, beaker, separating funnel,
conical flask, Bunsen burner and stand.

Theory:
Components of Tea Leaves-

► Cellulose – the major structural material of all plants

► Caffeine – one of the major water-soluble substances present in tea


leaves

► Tannins – high molecular weight, water-soluble compounds that are


responsible for the color of tea

► Flavonoid pigments – a naturally occurring water-soluble phenolic


compound belonging to a large group that includes many plant
pigments

► Chlorophyll – the green pigment in plants that captures the light


energy required for photosynthesis.

Caffeine:
Systematic name: 1,3,7-trimethyl-1H- purine2,6(3H,7H)-dione

Other name: 1,3,7-trimethylxanthine 1,3,7-trimethyl-2,6-dioxopurine

Molecular formula: C8H10N4O2

Molecular mass: 194.19 g/mol

Melting point: 238°C

Solubility in water: slightly soluble

Uses of Caffiene:
-increases the blood pressure

- stimulates the central nervous system

- promotes urine formation

- stimulates the action of the heart and lungs


- treats migraine

- increases the potency of analgesics

Percentage of solute caffeine = W1 / W2 x 100

Procedure:
Use difference in the solubility of caffeine and tannic acid in water and
chloroform to separate them them from tea leaves. Caffeine is much
more soluble in chloroform than in water. But tannic acid is extensively
soluble in water as well as chloroform.

Step1--Extraction of Water Soluble Components from Tea Sample

 Take about 100ml of distilled water in 250ml conical flask.


 Add 5gm of tea and boil it for 4 to 5 minute. Then cool it and
filter.
 Repeat this process again with 100ml of distilled water and
residual tea leave.
 The filtrate in each case should be collected.
 Now the wet tea samples may be dried in an over and weighted.

Step2--Removal of Tannic Acid from Filtrate

 The filtrate obtained in the first step is now boiled with 2-3 grm.
calcium carbonate to get tannic acid, present in tea extract,
frecipitated. On leaving it for ten minutes ppt. is obtained.
 Filter the solution without disturbing the ppt carefully. The ppt
should be transferred to filter paper only after all the filtrate is
removed.
 Tannic acid has been extracted in the form of calcium ternate
which on treatment with hydrochloric acid give tannic acid.
 The filtrate is now free from tannic acid and can be used to
extract caffeine.

Step3--Extraction of Caffeine from Tannic Acid Free Filtrate

 Take tannic acid filtrate obtained in step 2(ii) and add 100 ml of
chloroform in it in a separating funnel and allow it to stand for 10
minutes.
 Again the same procedure as done earlier.
 Mix if with the previous one.
 From this chloroform extract, chloroform may be distilled or
evaporated.
 The pale green residue obtained is crude caffeine. Repeat this
experiment with other brands of tea and record your observation
in a tabular form.

Weight of tea used = W1 grm.

Weight of Caffeine = W2 grm.

Observations:
%age of
Sr.No. Name of Brand W1 W2
caffeine

1. Double Diamond 6gm 0.7 gm 11.6


2. Lipton Tiger 6gm 0.8 gm 13.3

3. Taj Mahal 6gm 0.7 gm 11.6

4. Red Label 6gm 0.72 gm 12.0

Result:
The tea sample of Double Diamond contain highest amount of caffeine
and hence :-

 Gives better taste than others.


 Is more harmful for our health

Precautions and Expected Errors:


 Chloroform should not be smelt directly for a long time as it itself
is toxic.
 The measurement of weight of tea leaves and all extract should
be precise.
 The measurement of weight of tea sample and all extract should
be precise.
 The water used should be distilled.
 Apparatus should be clean and dry.
 No water should be added to any extract in between the
experiment as it may get errors in calculation.
 No prolonged heating should be done as water may evaporate in
large quantity along with same volatile solutes
Bibliography
www.allprojectreports.com

http://www.iosrjournals.org

www.icbse.com