TEA

Tea is an aromatic beverage commonly prepared by

pouring hot or boiling water over cured leaves of
the Camellia sinensis, an evergreen shrub native
to East Asia. After water, it is the most widely
consumed drink in the world. There are different
types of tea like Darjeeling and Chinese greens, have a
cooling, slightly bitter, and astringent flavour, while
others have vastly different profiles that include
sweet, nutty, floral or grassy notes.
Tea originated in Southwest China, where it was used
as a medicinal drink. It was popularized as a
recreational drink during the Chinese Tang dynasty,
and tea drinking spread to other East Asian
countries. Portuguese priests and merchants
introduced it to Europe during the 16th century.
During the 17th century, drinking tea became
fashionable among Britons, who started large-scale
production and commercialization of the plant in
India. Combined, China and India supplied 62% of the
world's tea in 2016.

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 COFFEE
Coffee is a brewed drink prepared from
roasted coffee beans, the seeds of berries from
certain Coffea species. The genus Coffea is native
to tropical Africa and Madagascar,
the Comoros, Mauritius, and Réunion in the Indian
Ocean. Coffee plants are now cultivated in over 70
countries, primarily in the equatorial regions of the
Americas, Southeast Asia, Indian subcontinent, and
Africa. The two most commonly grown are
C.arabica and C.robusta. Once ripe, coffee berries are
picked, processed, and dried. Dried coffee seeds
are roasted to varying degrees, depending on the
desired flavor. Roasted beans are ground and then
brewed with near-boiling water to produce the
beverage known as coffee.
Coffee is darkly colored, bitter, slightly acidic and has
a stimulating effect in humans, primarily due to
its caffeine content. It is one of the most popular
drinks in the world, and it can be prepared and
presented in a variety of ways. It is usually served hot,
although iced coffee is a popular alternative. Clinical
studies indicate that moderate coffee consumption is
benign or mildly beneficial in healthy adults, with
continuing research on whether long-term
consumption lowers the risk of some diseases,
although those long-term studies are of generally
poor quality.
The earliest credible evidence of coffee-drinking
appears in modern day Yemen in southern Arabia in

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the middle of the 15th century in Sufi shrines. It was
here in Arabia that coffee seeds were first roasted and
brewed in a similar way to how it is now prepared.
But the coffee seeds had to be first exported from East
Africa to Yemen, as the Coffea arabica plant is thought
to have been indigenous to the former. Yemeni
traders took coffee back to their homeland and began
to cultivate the seed. By the 16th century, the drink
had reached Persia, Turkey, and North Africa. From
there, it spread to Europe and the rest of the world.
As of 2016, Brazil was the leading grower of coffee
beans, producing one-third of the world total. Coffee
is a major export commodity, being the top legal
agricultural export for numerous countries. It is one
of the most valuable commodities exported
by developing countries. Green, unroasted coffee is
one of the most traded agricultural commodities in
the world. Some controversy has been associated
with coffee cultivation and the way developed
countries trade with developing nations, as well as
the impact on the environment with regards to
the clearing of land for coffee-growing and water use.
Consequently, the markets for fair trade and organic
coffee are expanding.

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4
Why an experimental investigation and a
qualitative and quantitative analysis on caffeine
content in different tea samples available
commercially?
Tea is a student’s best friend and companion,
especially during late night and early morning studies
and assignment completion.
There is nothing as refreshing and relaxing as a cup of
tea .It’s my favourite hot drink by a long way and one
I look forward to almost every day. I drink almost
every type of tea there is. A cup of tea is a healthier
alternative and a wholesome goodness of flavoured
antioxidants, which hold the clock back and protect
your heart and blood vessels. All the good reasons to
reach for a cuppa?
The pleasure one derives from a cup of well brewed
tea is immeasurable .Tea contains a special compound
called caffeine which acts as stimulant, but caffeine is
a drug which belongs to family of heroin and other
stimulants and too much of caffeine becomes
unhealthly.
Hence , on a quest to find the safest tea flavour,
I investigate and perform quantitative and qualitative
analysis of caffeine content in various beverage
samples of tea and coffee, commercially available.

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 CAFFEINE
Caffeine’s chemical name is 1,3,7-trimethylxanthine, based
on its formula, C8H10N4O2 , and molecular structure. Caffeine
is a naturally occurring stimulant that can be isolated from
over sixty plants, but can also be made synthetically and
added to our everyday food products and medications. In its
pure form caffeine is a white powder that is very bitter.
The modern population uses caffeine as a stimulant, exciting
the brain and nervous system while fighting fatigue. Making
caffeine one of the most widely consumed psychoactive
agents in the world!!
Caffeine is a drug like substance that shares traits with
other addictive substances such as amphetamines,
cocaine, and heroin. Caffeine uses the same biochemical
mechanisms as these other drugs to stimulate
brain function.
As a result of excess caffeine consumption you may feel like
your mind is racing and your thoughts are coming much
faster, this feeling can at times be very overwhelming.

Caffeine structure

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DISCOVERY OF CAFFEINE
According to Chinese legend, the Chinese
emperor Shennong, reputed to have reigned in about
3000 BCE, inadvertently discovered tea when he
noted that when certain leaves fell into boiling water,
a fragrant and restorative drink resulted. Shennong is
also mentioned in Lu Yu's Cha Jing, a famous early
work on the subject of tea.
The earliest credible evidence of either coffee
drinking or knowledge of the coffee plant appears in
the middle of the fifteenth century, in
the Sufi monasteries of the Yemenin southern Arabia.
From Mocha, coffee spread to Egypt and North Africa,
and by the 16th century, it had reached the rest of the
Middle East, Persia and Turkey. From the Middle East,
coffee drinking spread to Italy, then to the rest of
Europe, and coffee plants were transported by the
Dutch to the East Indies and to the Americas.
Kola nut use appears to have ancient origins. It is
chewed in many West African cultures, in both
private and social settings, to restore vitality and ease
hunger pangs.
The earliest evidence of cocoa bean use comes from
residue found in an ancient Mayan pot dated to 600
BCE. Also, chocolate was consumed in a bitter and
spicy drink called xocolatl, often seasoned
with vanilla, chile pepper, and achiote. Xocolatl was
believed to fight fatigue, a belief probably attributable
to the theobromine and caffeine content.

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Chocolate was an important luxury good
throughout pre-Columbian Mesoamerica, and cocoa
beans were often used as currency.
Xocolatl was introduced to Europe by the Spaniards,
and became a popular beverage by 1700. The
Spaniards also introduced the cacao tree into
the West Indies and the Philippines. It was used
in alchemical processes, where it was known as
"black bean".
The leaves and stems of the yaupon holly (Ilex
vomitoria) were used by Native Americans to brew
a tea called asi or the "black drink”. Archaeologists
have found evidence of this use far into
antiquity, possibly dating to Late Archaic times.

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 PROS OF CAFFIENE

Alertness:
Even in relatively low doses of 250 mg., caffeine has
been shown to stimulate alertness and improve
mental performance.

Mood :
At 250 mg., some people report an improved sense of
well-being, happiness, energy, alertness and
sociability.

Concentration:
Studies suggest that caffeine can help you perform a
variety of cognitive tasks, such as recognizing visual
patterns, more quickly.

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Performance:
Some sources note that caffeine allows athletes to
exercise for longer durations without hitting
exhaustion. Although the mechanism is not yet
known, caffeine affects the utilization of glycogen
during workouts (the main fuel for muscles). Once
glycogen depleted, exhaustion occurs. Caffeine
decreases the use of glycogen stores during workouts
up to 50%, which allows for longer workouts.

Reduced Muscle Pain:

Some researchers have found that caffeine may
potentially stimulate the release of B-endorphins and
hormones that depress the sensation of pain or
discomfort.

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Faster Effects of Medication:
Caffeine constricts blood vessels and helps the body
absorb medications more quickly, which is why it is
added to some pain medications. (This often happens
with migrate-related medications which are taken for
pain-relief.)
Diabetes Prevention:
Coffee contains minerals and antioxidants which help
prevent diabetes. Frank Hu, M.D., one of the authors
of The Harvard Study, theorizes it may be because
caffeine stimulates muscles to burn fat and sugar
more efficiently.
Antioxidants :
Antioxidants in caffeine help to stabilize free radicals
and stop them from doing damage. If a free radical is
formed in a cell and it is not neutralized, it can
damage the DNA of the cell.

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Disease Prevention:
Caffeine keeps dopamine molecules active, preventing
diseases like Parkinson's and Alzheimer's. Harvard
researchers have found that men who drink four cups
of caffeinated coffee a day are half as likely to develop
Parkinson's disease as those who refrain from
consuming caffeinated beverages.
Asthma Relief:
Drinking a moderate amount of caffeine can be
therapeutic for people with asthma. Caffeine, in the
form of coffee, may be used to prevent an asthma
attack in emergency cases, but is not intended to
replace medication.

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 CONS OF CAFFEINE
Cardiovascular Problems:
Approximately 4 cups of coffee or a beverage with
equivalent amounts of caffeine can raise blood
pressure for many hours. The measured blood
pressure levels are associated with increased risk of
cardiovascular disease.

Stress:
Caffeine consumption in the early morning affects the
body until bedtime, amplifying stress levels
throughout the day. Caffeine increases stress
hormones and elevates one's perception of stress.
Decreasing coffee and caffeinated beverages will help
to lower often exaggerated stress-reactions.

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Emotional Disturbances:
When more than 2g. of caffeine enters the body, the
heart becomes stimulated and blood vessels dilate.
Shortly after, blood pressure increases, causing
bronchial relaxation in the lungs and increased
breathing. These physiological reactions tend to cause
irritability, restlessness, insomnia, and agitation.
Blood Sugar Swings:
Type 2 diabetics should be aware that caffeine may
potentially impair insulin's action, causing a
detectable rise in blood sugar levels. Approximately 2
to 2 ½ cups per day may cause this effect.
Gastrointestinal Problems:
Because it is a stimulant, caffeine can cause increased
contractions of stomach muscles - possibly causing
abdominal pain, diarrhea, and increased bowel
movements. Those who have irritable bowel
syndrome, Crohn's disease, or colitis may want to be
extra cautious before choosing caffeinated beverages.
Nutritional Deficiencies:
Caffeine inhibits the absorption of some nutrients and
causes the urinary excretion of calcium, magnesium,
potassium, iron, and trace minerals.

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Aging:
Caffeine tolerance may decrease with age. Production
of DHEA, melatonin and other vital hormones decline
with age. Caffeine helps to speed up this process.
Caffeine also dehydrates the body, contributes to
aging of the skin and kidneys, inhibits DNA repair and
slows the ability of the liver to detoxify foreign toxins.
Adrenal Exhaustion:
Caffeine is a stimulant which binds to adenosine
receptors in the brain. This leads to a range of
complex reactions which causes an increase of
stimulation at the adrenal glands. This can increase
vulnerability to a variety of health disorders related
to inflammation and fatigue.

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 AIM

To determine the amount of

caffeine in different tea and
coffee samples

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APPARATUS REQUIRED

Chemical balance

Funnel with Filter paper

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Beakers

Glass rod

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Bunsen burner, Tripod stand and gauze

Separating funnel

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CHEMICALS REQUIRED

 Lead acetate
 Chloroform
 Distilled water
 Tea samples
 Coffee Samples

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 PROCEDURE
 1 spoon of tea/coffee sample is taken in 150
ml of water in beaker and heated
 The solution is filtered and lead acetate is
added to filtrate leading to formation of
curdy brown coloured precipitate
 Lead acetate is added more until no more
precipitate is formed
 The solution is again filtered and left to cool
 The solution is taken in a separating funnel
and added required amount of chloroform
 2 different layers are formed in the
separating funnel. The lower layer is
separated and exposed to atmosphere and
allowed to evaporate
 The residue formed is caffeine
 It is weighed and noted
 Above steps are repeated for other samples
of tea and coffee.

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 OBSERVATION

S.No Brand of Weight of Weight of

tea/coffee given caffeine(g)
sample(g)
1. Assam tea 2.3 0.07
2. Grinar Ginger 2.3 0.02
tea
3. Darjeeling tea 2.3 0.09
4. Green tea 2.3 0.03
5. Cothas coffee 2.3 0.03
6. Cappuccino 2.3 0.01
7. Bru Coffee 2.3 0.04

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 RESULT

Twinings Darjeeling Tea contains the

highest amount of caffeine.

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 INFERENCE

From the above mentioned

observation table the greater the
caffeine content, the more is the
bitterness and more stimulating is
the tea/coffee…

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Why an investigatory project on
quantitative estimation of oxalic acid in
commercially available tea and coffee
sample?
I and my friends were involved in the
caffeine estimation project, when we came
across an article on tea and coffee
containing oxalic acid (the url has been post
fixed ).
Hence, we decided to do a quantitative
estimation and a comparitive study on
amount of oxalic acid present in various tea
and coffee samples, available commercially
and to gauge the effects of intake of oxalic
acids through various sources.

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 AIM

To determine the nature of tea and compare the

oxalic acid contents in various tea and coffee
samples.

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 THEORY

The oxalic acid present in the tea

and coffee samples is precipitated
as calcium oxalate by treatment of
aqueous solution of tea and coffee
with calcium carbonate.
Calcium oxalate is then
hydrolysed with
conc.H2SO4-Sulphuric acid and
recrystallised with water.

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 MATERIALS
REQUIRED
 CaCO3
 Filter paper
 Funnel
 Beaker
 Chemical balance
 Wire gauge
 Tripod stand
 Bunsen burner
 pH paper
 various tea and coffee samples

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 PROCEDURE
 Weigh exactly 5 gm of 1st sample of tea
leaves.
 Take 100 ml of distilled water in a beaker.
 Put tea leaves in above beaker boil it for 10
minutes.
 Filter above boiled solution using funnel
and filter paper in another beaker.
 In filtrate add 2 grams of caco3 and boil it.
 Filter above boiled solution using funnel
and filter paper in another beaker. There
will be a precipitate of calcium oxalate on
the filter paper.
 Keep filter paper aside and let it dry.
 Weigh the ppt. of oxalic acid.
 Repeat the above 1-8 steps for the other
samples.

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 OBSERVATION

S.No. BRAND OF MASS OF MASS OF

TEA/COFFEE SAMPLE OXALIC
(gm) ACID
(gm)
1 Twinings Assam 5 1.23
Tea
2 Twinings 5 1.64
Darjeeling Tea
3 Brooke Bond 5 1.92
Three Roses
Natural Care
4 Cappucino 5 2.06
5 Cothas coffee 5 1.37
6 Nestle Latte 5 1.77

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 RESULT

CAPPUCINO contains the highest

amount of oxalic acid

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 INFERENCE

The brand having the highest oxalic acid

content gives the best flavour and acts
as a good stimulant

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BIBLIOGRAPHY

https://www.scribd.com/document/282402
022
https://en.wikipedia.org/wiki/Tea
https://en.wikipedia.org/wiki/Coffee
https://www.webmd.com/vitamins/ai/ingre
dientmono-979/caffeine
https://en.wikipedia.org/wiki/Caffeine

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SNAPSHOTS

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