Chemistry Investigatory Project: Acidity in Tea Leaves
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496762799-Acidity-in-Tea
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SavedRemove 496762799-Acidity-in-Tea from Saved
CHE
MIS
TRYI
NVE
STIG
ATO
RYP
ROJ
ECT
Submi
tted
by:
Class:
XII
Scienc
e
Guide
d By:
Acidi
ty in
Tea
Leav
es
Session:
2020-
2021
Ackn
owle
dgme
nt
I take this
opportunity
to express
my
gratitude
towards
mychemistr
y teacher
xyz
, for her
precious
and
valuable
guidancewhi
ch played a
crucial role
in not only
my
investigator
y projecton
the topic “
Acidity of
tea leaves
”, but also
throughout
thesession
with my
studies. I am
very grateful
to the
school as
well,for
giving me
this
opportunity.
Last but not
the least I
would like
to thank my
parents
andfriends
for helping
me in this
project.
Index
1.
Abstract2.
Theory3.
Requirem
ents4.
Procedure
5.
Observati
on6.
Result7.
Bibliograp
hy
Abstr
act
Aim: To
compare th
e
acid content
of acid
in differents
amples of
leaves.
Tea can be
described as
an
agricultural
plant that is
industriallyi
mportant
because of
the produce
of its leaves,
when
immersedin
hot water.
Tea however
is an
aromatic
beverage
that can
be prepared
in several
different
ways.Each
method of
preparation
has a
certain
effect on
the acidity
ofthe
beverage.
My aim in
this
experiment
is to capture
thedifferenc
e in the
acidity of
the
beverage by
analyzing
themixture
in different
ways.Tea
after water,
is the
world’s
most
popular
beverage
ofconsumpti
on, as it is
not
extremely
expensive,
and has a
pleasanttext
ure and
aroma. The
leaves of
the tea
plant are
oxidized
andcured.
The leaves
are then
introduced
into
hot/boiling
water,which
causes a
release in
the flavor
and color
contained in
theleaf of
the plant.
Some
people
prefer to
drink tea in
this
form,while
others
prefer it
with milk.
Some
people add
sugar.
Allthese
activities
cause
different
outcomes in
the pH
value of
the beverag
e.
Theo
ry
Tea contains
catechins, a
type of
antioxidant.
In a freshly
pickedtea
leaf,
catechins
can
comprisal
up to 30% of
the dry
weight.
Tea also
contains L-
threonine,
and
the stimulan
t caffine at
about3% of
its dry
weight
depending
on the type,
brand and
brewingmet
hod.
Tea also
contains
smallamoun
ts of the
bromineand
theophylline
. Due
tomodern
environmen
tal pollution
, fluoride
andaluminu
m have also
beenfound
to occur in
tea.
Tannic Acid
in tea
isactually a
myth, a
rather popu
lar one. The
acidityof tea
leaves is not
due tothe
tannic acid.
Teacontains
polyphenols
or catechins
which are
aspecific
type of
tannin.
The oxalic
acid present
in the tea
leaves is
precipitated
ascalcium
oxalate by
treatment
of aqueous
solution of
tea
withcalcium
carbonate.
Calcium
oxalate is
then
hydrolysed
withconc.
H2SO4 and
recrystallize
d from
water.
Requi
reme
nts
1. 10gm
of three
different
types of
tea
leaves2.
Calcium
Carbonat
e
(CaCO3)3.
Filter
Paper 4.
Funnel5.
Beaker 6.
Tripod
Stand7. B
unsen Bur
ner
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Proce
dure
1. Weigh
exactly
10gm of 1st
sample of
tea leaves.2.
Take 200ml
of distilled
water in a
beaker.3. Pu
t tea leaves
in above
beaker
boil it for 10
minutes.4. F
ilter
above boile
d solution
using funnel
and filter
paper inano
ther
beaker.5. In
filtrate add
4gms
of CaCO3
and boil it.6.
Filter above
boiledsoluti
on using
funneland
filter paper
inanother
beaker.
Therewill be
a ppt.
of Calcium
oxalate on
thefilter
paper.7.
Keep filter
paper aside
and let it
dry.8. Weigh
the ppt. of
oxalic
acid.9.
Repeat the
above steps
for the
other two
samples.
Obse
rvati
on
Sr.no.Brand
of
teaWeight
of tea
leavesWeigh
t of acid
obtainedPer
centage
of oxalic
acid1 R e
d L a b
e l 1 0 g
m 0 . 9 1
g m 9 . 1
% 2 T w i
n i n g ’
1 0 g m
0 . 9 7 g
m 9 . 7
% 3 T a j
M a h a l
1 0 g m
0 . 8 0 g
m 8 . 0
%
Resul
t
Twining’s
has high
amount of
oxalic acid
among Red
Label,
TajMahal,
and
Twining’s.Th
us,
Twining’s
has a good
flavor.
Biblio
graph
y
www.wikipe
dia.com
https://
www.healthl
ine.com/
health/food-
nutrition
https://
www.yashod
ahospitals.c
om/blog
http://
www.steepe
rs.net/
chemical-
composition
-of-tea.html
https://
www.semin
arsonly.com
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