DRY TEA

No Infrared Spectroscopy Functional groups detected

Wavelenght ( cm-1 )
1. 3595 O-H

2 3017 C=C
3. 2970 C-H
4. 2852 C-H
5. 2125 C≡C
6. 1759 C=O
7. 1640 C=C
8. 1446 C-H
9. 1368 C-H
10 1145 O-H
.
11 1018 C-O
.
WET TEA

No Infrared Spectroscopy Functional groups detected

Wavelenght ( cm-1 )
1. 3429 O-H, N-H
2. 2919 C-H
3. 2851 C-H
4. 2125 C≡C
5. 1736 C=O
6. 1644 C=C
7. 1464 C=C
8. 1368 C-H
9. 1217 C-N
10. 1030 C-O
Expected results for the functional groups in tea is
1. C-H ( from protein, carbohydrate in tea )
2. C=C ( from polyphenol and caffeine in tea )
3. N-H (from caffeine in tea )
4. C-N (from caffeine in tea )
5. O-H (from carbohydrate, protein in tea )
6. C=O ( from protein, carbohydrate and caffeine )
7. C-O (from protein, carbohydrate and caffeine )
Discussion

Fourier-transform infrared spectroscopy (FTIR) is a technique used to obtain

an infrared spectrum of absorption or emission of a solid, liquid or gas. An FTIR
spectrometer simultaneously collects high-spectral-resolution data over a wide spectral range.
This confers a significant advantage over a dispersive spectrometer, which measures intensity
over a narrow range of wavelengths at a time. This infrared spectroscopy method is used to
identify organic, polymeric, and in some cases, inorganic materials. The FTIR test relies on
infrared light to scan samples and observe bond properties.

In ATR spectroscopy the sample is in contact with the ATR crystal. The infrared
radiation travels through the crystal and interacts with the sample on the surface in contact
with the ATR crystal. Because of the differences in refractive indices of both materials, total
internal reflection occurs. This reflection forms the so-called “evanescent wave” which
extends into the sample. Based on the sample’s composition, a small part of the infrared light
is absorbed when the evanescent wave interacts with the sample, resulting in a slightly
attenuated total reflection. The advantages of using ATR than KBr pellets is preparing sample
for ATR is easier and KBr is hygroscopic and therefore not easy to handle and store.

Before explaining any further, the basic components of tea powder is caffeine,
polyphenol, protein and carbohydrate. From caffeine we will have amide bond ( C-N, N-H ),
for polyphenol we will have alcohol bond ( O-H ), aromatic and ether bond ( C-O ). For the
protein and carbohydrate the bond that are present are alcohol bond ( O-H ) and carbonyl
bond ( C=O). For the first part , we use dry tea powder in which we identified the alcohol
bond ( O-H ), the alkane bond (C-H), the alkene bond ( C=C), carbonyl bond ( C=O ) and
ester bond ( C-O ). ). For the second part , we use wet tea powder in which we identified the
alcohol bond ( O-H ), the alkane bond (C-H), the alkene bond ( C=C), carbonyl bond ( C=O )
ester bond ( C-O ) and amine bonds ( N-H, C-N ). The reason the wet tea powder had the
amine bonds is due to the when we dissolved the dry tea powder in hot water the caffeine in
the tea is released . This is because the caffeine is very soluble in hot water. Based on the
graphs plotted, if the first peak dips to much the sample contains high content of liquid. When
the dry tea powder is dissolved, some bonds are broken and new bonds are formed.

Conclusion