Chemistry cover

CERTIFICATE

This is to certify that Ranjeeta Singh of class XI (Science) has completed the chemistry investigatory project entitled The Study of the Acidity of Different Samples of Tea Leaves and the Reasons for the Variation in their Taste as a partial fulfillment of course curriculum under the supervision of Mrs. Mamta Agarwal.

This is a bonafide work prepared by herself.

Signature of Internal Examiner

ACKNOWLEDGEMENT

I bonafied CBSE for giving us such an opportunity to make this project. I would like to thank each and every one who offered help, guideline and support whenever required.

First and foremost I would like to express gratitude to the Principal of our Guru Teg Bahadur Academy Mr. R. R. Prasad, our Chemistry Teacher Mrs. Mamta Agarwal and our Laboratory in-charge. I would also like to thank my friends for their support. And lastly, I would express my gratefulness to my parents for seeing me through.

PREFACE

I am extremely gracious to Mamta mam for providing us such an opportunity of learning and applying chemistry and not just mugging up. The project is for finding out the acidity and variation in taste of different samples of tea leaves. It has been find out that, colour and taste variation occur due to difference in contain of acid. Throughout the completion of project chemistry faculty, GTBA School and CBSE all were equally helpful and generous in giving their opinions. More details about the project are provided inside. I am really sorry for any mistakes present in the assignment.

Internal’s Examiner

CONTENTS

1. INTRODUCTION
2. AIM
3. MATERIALS REQUIRED
4. APPARATUS
5. PROCEDURE
6. OBSERVATION AND CONCLUSSION FOR RED LABEL TEA
7. OBSERVATION AND CONCLUSSION FOR OPEN SELLING TEA
8. OBSERVATION AND CONCLUSSION FOR TATA TEA
9. PRECAUTIONS
10. BIBLIOGRAPHY

INTRODUCTION

Tea is the most preferred beverage for common people. It contains caffeine, which produces the stimulant effect, and tanning, making it acidic. Tea leaves are also used as an important ingredient in herbal medicines. The tea plant is also called Camellia Sinensis. It is native to India and probably also grows in China. It grows best in mild, warm climates and well watered aoils. According to fermentation, three main types of tea are found – Green Tea, Black Tea, Oolong Tea. Not only in India it has great importance in Japan too. Japanese celebrate tea fest, as one of their important cultural festival. Tea has great influence on picturing the lifestyle and economic prosperity of a country. Hence it is termed as Freshner for a Country.

AIM OF THE STUDY

To study the acidity of different samples of tea leaves and the reasons for the variation in their taste.

APPARATUS

BURNER FUNNEL WIRE GAUGE

FILTER PAPER BEAKER CONICAL FLASK

GLASS ROD TRIPOD STAND
MATERIAL REQUIRED

 WATER

 SUGAR

 UNIVERSAL INDICATOR or ph PAPER

 DIFFERENT SAMPLES OF TEA LEAVES TATA TEA, RED LABEL, OPEN SELLING TEA

PROCEDURE

1. Take 25 gm of each tea sample in different beakers and pour equal amount of water, then consequently heat it in china cups and cover it with a lead, let it boil for 5 minutes.

2. Taste the liquor from each cup by taking sip of it and rolling it in the mouth. Spit it just after tasting.

3. Now place the drop of the liquor from cup on the indicator paper piece with the help of glass rod, observe the colour and compare it with colour given in colour chart. Note the ph against the colour that matches the colour of the liquor.

4. Follow the same process for all the tea samples.
OBSERVATIONS

OBSERVATION FOR RED LABEL TEA

COLOUR SOMEWHAT BROWN
COLOUR IN ph PAPER LIGHT GREEN
PH 5.5
AROMA SWEET SMELL
TASTE PLEASANT

CONCLUSION:-

Very hard, Tasty and have a very good smell.

OBSERVATION FOR
OPEN SELLING TEA

COLOUR RED
COLOUR IN ph PAPER DEEP GREEN
PH 6
AROMA SWEET LIGHT SMELL
TASTE VERY LIGHT

CONCLUSION:-

Very light in Taste, Aroma and colour.

OBSERVATION FOR TATA TEA

COLOUR DEEP BROWN
COLOUR IN ph PAPER YELLOWISH GREEN
PH 5
AROMA HARD CATCHY SMELL
TASTE ESPRESSO

CONCLUSION:-

Very strong in Taste, Aroma and Colour.

PRECAUTIONS

1. Add equal volume of same boiling water in each cup.

2. Brew the tea for equal length of time for every sample.

3. Clean the glass rod well before using the other liquor.

4. Note ph of the liquor carefully.

5. Put the spent tea leaves in a dustbin.

BIBLIOGRAPHY

For the preparation of this assignment I have taken the help from the following sources:

 www.google.in
 www.yahoo.in
 Chemistry lab manual by B Bhushan
 GTBA – Chemistry Laboratory

Mamta ma’am our chemistry teacher has also helped me a lot for completing this assignment. Without her support this was a very difficult task for me. So thank you all, for supporting me throughout this assignment.

Submitted by : Name : Haidap Wangjen
Class : XII - Science
Roll No:
Session: 2013 - 2014