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The document summarizes experiments to study caffeine and tea alkaloids. It extracted caffeine from tea, coffee and Coca-Cola, comparing yields. White and red tea yielded the most caffeine at 1.6% and 1.2% respectively, while Coca-Cola yielded very little at 0.039%. It also measured the melting points of the extracted caffeine, finding black tea's was highest at 225C and red tea's was lowest at 222C.
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Just edit the name in first and second page of this project and the project is all yours.
Watch my video for further explaination
https://www.youtube.com/watch?v=1IoOGG_SBzw&lc=z22ju3nxqvrvzrghz04t1aokgmmjnqr0ld5exqhxchswrk0h00410
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- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
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- The student conducted an experiment to quantify the amount of caffeine in different tea samples.
- Through extraction with petroleum ether, they found that Ripple tea contained 0.55mg of caffeine while Tetley Green tea contained 0.30mg, indicating Ripple tea has a higher caffeine content.
- The aim was to perform a quantitative analysis of the presence of caffeine in various tea samples through a extraction and weighing procedure under a teacher's guidance for a school chemistry examination.
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Chemistry Project for class 12 on a comparative study on different brands of ...
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CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEE
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extraction of caffeine from tea chemistry investigatory project class 12 cbse
extraction of caffeine from tea chemistry investigatory project class 12 cbse
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Tea is prepared from the leaf bud and top leaves of the Camellia sinesis bush. It contains about half the caffeine of coffee and aids relaxation while stimulating the nervous system. Tea was discovered over 5,000 years ago when leaves fell in boiling water. Major tea producing countries include India, China, Sri Lanka, East Africa, and Indonesia. Tea should be stored in a dry, covered, well-ventilated container away from odors. The manufacturing process involves withering, rolling, oxidation, and drying. Main types are black, green, and oolong teas.
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Tea processing transforms freshly plucked tea leaves into dried leaves for brewing tea. There are six main types of tea which are the result of differences in processing, not the plant itself. The basic steps are plucking leaves, withering to remove moisture, disruption to promote oxidation, oxidation to change color and flavor, fixing to stop oxidation, shaping, and drying. Oxidation levels determine the tea type from no oxidation in green tea to full oxidation in black tea. Fermentation through microbial activity is also important for puerh and black teas.
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About Tea
Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
Tea
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
Coffee : Different Kinds of Coffee & Styles of Coffee
• Coffee :
Different Kinds of Coffee & Styles of Coffee
• Made By:
• Mudit Grover (18)
• Coffee
• Coffee is a brewed beverage.
• Prepared from the roasted seeds of an evergreen shrub of the genus Coffea.
• Mainly cultivated in India, Latin America & South America.
• Methods of Coffee Preparation
• Brewing
Process of infusing the coffee beans or coffee powder with hot water for a specific period of time.
Brewed coffee, if kept hot, will deteriorate rapidly in flavour.
Reheating such coffee tends to give it a "muddy" flavour.
• Vacuum Pot
Also known as vac pot, siphon or syphon coffee maker.
Excessively complex for everyday use.
• French Press
• Also known as a press pot, coffee press ,coffee plunger.
• The best and convenient method for brewing the coffee.
Percolator Method
• Continually cycling the boiling water for the process of brewing.
• May recirculate already brewed coffee through the beans.
• Types of Coffee
• Caffè Americano(America)
– Prepared by adding hot water to espresso.
– Consists of a single or double-shot of espresso combined with between 30 - 470ml of hot water.
• Café au lait
– Traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe.
• Caffè latte(Italy)
– A portion of espresso and steamed milk.
– With a little foam on top.
• Café mocha
– A variant of a caffè latte.
– Typically one third espresso and two thirds steamed milk.
– A portion of chocolate is added, typically in the form of a chocolate syrup.
• Video
• Cappuccino(Italy)
– Prepared with espresso, hot milk, and steamed milk foam.
– Traditionally served in a porcelain cup.
• Espresso(Italy)
– A concentrated beverage brewed by forcing a small amount of nearly boiling water.
– Acts as the base for other drinks.
– Has more caffeine per unit volume than most beverages.
• Ristretto
– A very "short" shot of espresso coffee.
• Instant coffee
– The coffee is dehydrated into the form of powder or granules.
– Can be rehydrated with hot water to provide a drink similar.
– Brand of instant coffee
• Nescafe
• Moccona
• Folgers
• Major Coffee Producing Countries
• South America:- brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- costa rica, Jamaica, mexico etc.
• Asia:- India, Indonesia.
• Learning Outcome
• We learnt about the different methods of preparing coffee.
• Different styles of coffee.
• Coffee producing countries.
• Bibliography
• Video made from Nibs.
• Food & Beverage Service – Bibekananda Kanjilal
• www.google.com
• www.wikipedia.com
• www.britannica.com
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- 1. Caffeine and tea Clàudia Rovira Jaén
- 3. First extraction 1,2% Tea 1,2% Coffee 0,039% Coca-Cola Performance Product
- 4. Second extraction 1% White 1,6% Red 1% Green 0,8% Black Performance Tea
- 5. Melting point 225ºC Black 224ºC White 224ºC Green 222ºC Red Melting point Tea