About caffine you can get a huge information ...........................

1. ALL INDIA SENIOR SECONDARY
CERTIFCATE EXAMS
(2017-2018)
DIVINE CHILD SCHOOL
MEHSANA
PROJECT TITLE :
BIOMOLECULE(CAFFEINE)
NAME:RITHIK GOHIL
CLASS:XII Sci. B
ENROLMENTNO:

2. TABLE OF CONTENTS
Acknowledgement
Declaration
Certificate
Introduction
Overview
History
working
Illustration
Usage
Bibliography

3. Acknowledgement
I acknowledge the great timely and
voluntary help and guidance from the
following personalities without whose
help the project could not have been
completed successfully.First off all I wish
to express my hearty thanks to the school
management, Smt. ANANDI MADAM &
principle Mr. K.M. CHERIAN for providing
all sorts of help in order to make this
project possible.I would also like to
acknowledge my biology teacher Mrs.
SUJA PHILIPS who were always with me
during the project and helped me for the
successful transformation of an idea into
a project.

4. RITHIK GOHIL
DECLARATION
I do hereby declare that this project work has
been originally carried out by me under the
guidance and supervision of Mrs. SUJA PHILIPS
of Divine Child School, Mehsana.
RITHIK GOHIL
Date:

5. Place: Divine Child School

6. CERTIFICATE
This is to certify that this project
entitled
“BIOMOLECULE(CAFFEINE)”
Submitted by RITHIK GOHIL to BIOTECH
Department,
DIVINE CHILD SCHOOL (MEHSANA)
And was carried out by him under by
guidance and supervision during the
academic year 2017-2018
BIOLOGY TEACHER:
Mrs. SUJA PHILIPS
PRINCIPLE

7. Mr. K. M. CHERIAN
OVERVIEW OF CAFFIENE
1.Caffeine, nitrogenous or organic caffeine occurs
in coffee, guarana, mate, nuts etc.
2. Pure Caffeine(trimethylhexamine)occurs as a
white powder or as silky needles, which melts
on 511 K,it sublimes at atmospheric pressure .It
is very soluble in water upon cooling ; the
solution deposits crystals of caffeine
monohydrates. Caffeine is generally very less
soluble in organic compound then in hot water .
It is odourless but in taste .
3.Caffeine is present in ground coffee in amount
ranging between 0.75 and 1.5%.Theaverage cup
of coffee thus contains 100mg of caffeine.
4.Caffeine has stimulatingeffect on CNS , heart,
blood vesseland kidney . It acts as a mild
diuretic .
5.Caffeine is common cardiac and respiratory
stimulant. It act as a diuretic also .It is a white
tasteless substances havinga structure closely
related to purine use found in deoxyribonucleic

8. acid (DNA) compound of the alkaloid group,
substances that has marked physiologicaleffect.
WHAT IS CAFFIENE ?
Caffeineis known medically as
trimethylxanthine, and the chemical formula
is𝐶8 𝐻10 𝑁4 𝑂2.Whenisolatedinpure form caffeine
is a crystal powder that tastes bitter. The chief
source of pure caffeine is by the process of
decaffeinating coffee and tea.
Medically, caffeine is useful as cardiac
stimulating and also a mild diuretic (it increases
urine production). Recreationally, it is used to
provide a “boost of energy” or feeling of
heightened alertness. It’s often used to stay
awake longer.
Caffeine is an addictive drug. Among its many
actions it operates using the same mechanism
that amphetamines, cocaine and heroin use to
stimulate the brain . On a spectrum, Caffeine’s
effects are more mild than amphetamines,
cocaine and heroin, but it is manipulating the
same channels and that is one the things that

9. gives caffeine qualities. If you feel like you can’t
function without it and must consume it every
day, then you are addicted tocaffiene
History
Discovery and spread of use
According to Chinese legend, the Chinese
emperorShennong, reputed to have reigned in about
3000 BCE, accidentallydiscovered 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 tree appears in the middle of the
fifteenth century, in the Sufimonasteries of the Yemenin
southern Arabia. From Mocha, coffee spread to Egyptand
North Africa, and by the 16th century, it had reached the
rest of the Middle East, Persiaand 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.

10. STRUCTUREOFCAFFIENE

11. 3DSTRUCTURE

12. ISOLATIONOF “CAFFIENE”
FROM COFFEE
OBJECTIVE
-to isolate caffiene from
coffee leaves
APPARATUS
-Beakers, funnel, separating
funnel, distillation mask,
condenser, conical flask.
CHEMICALS
-Coffee leaves , chloroform,
10% lead acetate

13. PROCEDURE
1.Take about 20g of coffee leaves in a 500 ml
beaker. Add to it about 200mlof water. Boil the
contents for about 30 minutes filter while hot.
Collect the filtrate in another clean beaker.
2.To the filtrate , add 10% aqueous solution of
lead acetate with constant stirring until no
precipitate is formed.
3.Transfer the filtrate to another clean beaker.
Concentrate it by boiling to a volume of
about 25ml and cool it to a room
temperature.
4.Add 25ml chloroform to the cold filtrate. Stir
the resulting mixture thoroughly with a glass
rod and transfer it into a clean separation
funnel.
5.When the mixture is separated into 2 distinct
layers , run down the lower chloroform layer
into clean distilled flask.

14. 6.To the aqueous layer, add 20 ml more of
chloroform and shake well. Give time to
separated the phases and remove the lower
chloroform into the distilled flask . Extract the
aqueous layer with another lot of 20ml
chloroform. Distill offchloroform from chloroform
extract on a water bath using water condenses.
Scrape the dried residue from the flask with
a spatula and weight it.
7.Purify small amount of crude caffiene by
sublimation or dissolving it in minimum
quantity.
8.Boiling water and then cooling undisturbed.
Filter the needle shaped crystal of caffeine, dry
these between folds of filter paper and dry
these between folds of filter paper and
determined the melting point.

15. OBSERVATION
Sr.
No.
Brand
name
Of
course
Weight of caffiene Weight
Of
coffee
% of
caffiene
1 BRU 5 0.07 1.5%
2 NESCAFE 5 0.05 1.0%
3 COFFEE
BEANS
5 0 0.0%

16. CONCLUSION
 The sample containing
higher percentage
ofcaffiene gives better
flavor.
BRU has the maximum
percentage of caffiene
(i.e. 15%).

17. Therefore BRU offers
better flavor than the
three.
USAGE
Caffeine is used in:
 Bronchopulmonary dysplasiain
premature infants for both
prevention and treatment. It may
improve weight gain during
therapy and reduce the incidence
of cerebral palsy as well as reduce
language and cognitive delay. On
the other hand, subtle long-term
side effects are possible.

18.  Apnea of prematurity as a
primary treatment but not
prevention.
 Orthostatic hypotension
treatment.
BIBLIOGRAPHY
ENCYCLOPIDEA-GOOGLE
Britannica encyclopedia
Wikipedia.org