Isolation of Caffeine in Tea Introduction Today’s world is addicted to coffee and tea for an easy wake up. Both contain caffeine‚ a drug known for its stimulant properties. Tea‚ by weight‚ contains approximately 2-4% caffeine‚ and the average cup of tea has anywhere from 40 to 120 mg of caffeine (Landgrebe‚ 327; Mayo Clinic Staff). According to the American Heart Association‚ caffeine not only stimulates the brain and nervous system‚ but it releases fatty acids from adipose tissue‚ and affects
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Chm235LL 2/18/14 Caffeine Isolation Lab I. Abstract Solid crude caffeine was extracted from tea and purified via sublimation. The melting point was experimentally found at 215.9-218.7oC. II. Introduction Caffeine is the most dangerous substance being used in lab this semester‚ but it’s also one of the most favorite chemicals commonly ingested among college students. The main purpose of this lab was to extract caffeine from a beaker of about 20 ml of tea. Sublimation was an effective and convenient
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OIL PURIFICATION A SCIENCE INVESTIGATORY PROJECT CHAPTER I Background of the Study INTRODUCTION Oil used in cooking foods is commonly derived from vegetables. Cooking oil is commonly used for frying and oil used for frying is usually thrown away. The recycling of cooking oil also provides a form of revenue for restaurants‚ which are sometimes compensated by cooking oil recyclers for their used deep fryer oil. Cooking oil recycling also results in less used oil being disposed
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extract caffeine from tea powder using polar - nonpolar solvent extraction technique. Theory: The technique used to separate an organic compound from a mixture of compounds is called Extraction. Extraction process selectively dissolves one or more of the mixture compounds into a suitable solvent. The solution of these dissolved compounds is referred to as the Extract. Here the organic solvent dichloromethane is used to extract caffeine from an aqueous extract of tea leaves because caffeine is more
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Purification of Infliximab[3] begins at Stage 1 with the filtration of the harvest material using a spin filter. The harvest is then clarified and undergoes 3 main chromatographic steps. Firstly‚ at Stage 2‚ the direct protein capture by Protein A affinity chromatography helps to remove a large majority of the impurities whicn include viruses and media components. At Stage 3‚ prior to cation exchange chromatography‚ the purified material in the eluted stream is then subjected to freezing‚ thawing
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mummion assignment Task 1 – purification Aim We were given a sample of mummion in the form of dried mud from a lake; the aim of the practical was to purify the sample and separate it from the insoluble impurities into the form of mummion salt. Context A long time ago mummion was used to preserve the bodies of ‘mummies’ in ancient Egypt‚ mummion along with other naturally occurring preservatives was used to treat the organs before the bodies were wrapped. This purification practical happens very often
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Experiment In this experiment a high vacuum sublimation was performed to determine the vapor pressure and finally the enthalpy of sublimation of Vanillin and o-Vanillin. AKnudsen cell with sample was weighed 10 times maybe just say weighed by difference‚ they don’t usually like it when you spell out the steps like that no way it was like 0.5 grams‚ check the lab again and at least 0.5 g of Vanillin or o-Vanillin was added to the cell and it was reweighed 10 times. This experiment depended heavily
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to introduce my self first. My name is David Cho * Caffeine is used to provide a "boost of energy" or a feeling of being more alert. It’s often used to stay awake longer and many people feel as though they "cannot function" in the morning without a cup of coffee to provide caffeine and the boost it gives them. 9 in 10 Americans consume some form of caffeine regularly‚ making it the most popular behavior-altering drug. * Caffeine is a naturally occurring substance. It is part of a group
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What is the content difference between energy drinks and coffee and are they safe? There are hundreds of different brands of energy drinks being marketed and their caffeine content per can or bottle ranges from just 50 mg to as much as 505 mg (Weise‚ 2008). Energy drinks are most commonly consumed by people 11-35 years old (Ballard et al.‚ 2010). Energy drink companies can say anything they want about energy and performance effects of the drinks‚ and while some energy drinks are banned in some
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difference in the mean change in pulse rate (P>0.05) between those participants ingesting caffeine in comparison to those that did not consume caffeine and therefore the null hypothesis‚ HO‚ was accepted (Refer to appendix 2 for hypotheses). Similarly‚ there is no significant difference between the mean change in respiration rate (P>0.05) of subjects that consumed caffeine and subjects that did not consume caffeine. Therefore the null hypothesis‚ HO‚ was accepted. (Refer to appendix 2 for hypotheses)
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