Introduction

Caffeine (C8H10N4O2) is the common name for trimethylxanthine (systematic

name is 1,3,7-trimethylxanthine). The chemical is also known as coffeine, theine,
mateine, guaranine, or methyltheobromine. Caffeine is naturally produced by several
plants, including coffee beans, guarana, yerba maté, cacao beans, and tea.Caffeine has
a molecular formula of C8H10N4O2. Its molecular weight is 194.1906 g/mol. It has a
molecular structure as follow.

Alkaloids, such as caffeine, are often physiologically active in humans and are
known central nervous system stimulants and diuretics (Wang, 2011). Generally,tea
has lower caffeine than coffee and excessive caffeine consumption can cause upset
stomach, nervousness and other side effects.(Nina.K)

In order to extract caffeine from tea, extraction process methods are used.
Extraction is the physical process by which a compound (or mixture of compounds) is
transferred from one phase to another. An extraction is taking place each time coffee
or tea is made.
Objective

To extract caffeine from tea powder (tea bag) using polar and non-polar solvent
extraction technique.

Apparatus and Equipment

50 mL beaker, 100 mL beaker, small separatory funnel, rotary evaporator, round-

bottomed flask, measuring cylinder, cotton wool, filter funnel, analytical balance,
sodium carbonate, water, methylene chloride and anhydrous sodium sulphate.

Procedure

The tea bag was put in a 100 ml beaker with 50 ml of water. The mixture of tea
bag and water was heated on hot plate. Sodium carbonate was weighed approximately
0.5g. The hot tea was then transferred into a small conical flask and the sodium
carbonate was added into the flask. The solution was filtered using cotton wool into a
small separatory funnel.The solution was filtered using cotton wool using the
separatory funnel. 15 ml of methylene chloride was added to a separatory funnel and
the extraction was started. The lower methylene chloride was drained off after the
emulsion was completely break. This step was repeated two times using 10 ml
methylene chloride. The combined methylene chloride was dried using anhydrous
sodium sulphate. The dried methylene chloride was transferred into pre-weighed
small round-bottomed flask. Lastly, the solvent was then evaporated off using rotary
evaporator.
Data

Tea brand BOH

Mass of tea leaves / g 2.000
Mass of empty round-bottomed flask / g 40.7442
Mass of round-bottomed flask + caffeine / g 40.7908
Mass of caffeine / g 0.0466

Results and Analysis

Percentage of caffeine in a tea bag = Mass of caffeine / g x 100

Mass of tea bag / g
= 0.0466 x 100
2.000
= 2.33%
Discussion

In this experiment, we used a tea bag from a BOH brand. The mass of the tea leaves
that we obtained from a packet of tea bag is 2.0g. The caffeine from the tea leaves was
obtained by doing the extraction method. The extraction method was done by mixing
a tea with hot water to make a tea solution. The solution was then mixed with sodium
carbonate to remove caffeine molecules out of the tea bag. Caffeine is a water-soluble
and a base,addition of sodium carbonate will make sodium carbonate acts as a base
which to prevent caffeine from reacting with the acids present and remains as a base.
When we boiled tea bag, tannic acid will be formed so sodium carbonate will
neutralize the tannic acid. Dichloromethane was added into the solution in separatory
funnel after the solution was transferred into the separatory funnel. Dichloromethane
is a polar organic solvent which is good in dissolving most organic molecules like
caffeine. Water is immiscible with dichloromethane. Dichloromethane is denser than
water, thus, it will form a separate layer at the bottom of the solution. The mixture
was shaken to ensure that the caffeine will move from the tea into the extractant. The
denser layer of the dichloromethane then was drained out from the bottom of the
separatory funnel. The remaining organic layer that included caffeine was dried using
anhydrous sodium sulphate.Anhydrous sodium sulphate is soluble in water; it will
remove any water molecule present in the extraction, leaving the caffeine and
dichloromethane to be evaporated. The extract was evaporated using a rotary
evaporator leaving the caffeine on the wall of the other flask. From the experiment,
the amount of the caffeine obtained from the experiment was 0.0466 g. thus, we can
get the percentage of caffeine in a tea bag which is 2.33%. From the result,there were
some errors that we done during the experiment. One of the errors detected was the
extraction method. During the extraction, the caffeine was not fully extracted yet from
the tea. There might be a little amount of caffeine left in the tea that is not being
extracted. Thus, the value of mass of caffeine is affected.We should use proper
techniques during the extraction process to get the exact amount of extract needed.
Next,a systematic error with the analytical balance was observed due to a lack of
calibration. So, this could have affected the measurement of the final product which to
calculate the mass of caffeine in a pack of a tea bag.Another error is during the
filtration. After the extract was dried using anhydrous sodium sulphate, the extract
was filtered using cotton wool. There might be some extract left that is not
evaporated. This has affected the amount of the caffeine obtained to be lower than it
should be.We should use proper techniques during the extraction process to get
enough amount of extract needed.

Conclusion
In conclusion, the mass of caffeine from a pack of tea bag that we obtained using
extraction method is 0.0466 g. Next, the percentage of caffeine in a tea bag from this
experiment is 2.33%.

Questions
 1. Outline a separation scheme for isolating caffeine from tea. Use a flowchart
similar in format to that shown in Technique 2.

2. Why was the sodium carbonate added in experiment?

Caffeine is a water-soluble and a base,addition of sodium carbonate will make
sodium carbonate acts as a base which to prevent caffeine from reacting with the acids
present and remains as a base. When we boiled tea bag, tannic acid will be formed so
sodium carbonate will neutralize the tannic acid.

3. The crude caffeine isolated from tea has a green tinge. Why?
This is because the tea leaves in tea bag is come from plant. Thus, it contained
chlorophyll which is the green colour.
 4. What are some possible explanations for why the melting point of your isolated
caffeine may be lower than the literature value (236℃)?
Some possible explanations are the caffeine might still contain impurity as a result of
equipment error, and also the caffeine may have absorbed moisture condensing on the
cold test tube from the surrounding air. This causes it to become wet.

5. What would happen to the caffeine if the sublimation step were performed at
atmospheric pressure?
More heat would be required to sublime the crystals which can cause it to decompose.

References

1.Helmenstine, A.M. (2019, June 9) What is caffeine and how does it work. Retrieved
from https://www.thoughtco.com/chemistry-of-caffeine-608500

2.Wang, H. (2011) Dynamic microwave-assisted extraction coupled on-line with

clean-up for determination of caffeine in tea. Retrieved from
www.elservier.com/locate/lwt.

3.Nina. K. How Much Caffeine Is Contained in a Tea Bag Retrieved from

https://www.livestrong.com/article/281148-how-much-caffeine-is-contained-in-a-tea-
bag/

4.(2018, July 28) Lab Report: Extraction of Caffeine from Tea Bags Retrieved from
https://paperap.com/paper-on-lab-report-extraction-of-caffeine-from-tea-bags/