CERTIFICATE

THIS IS TO CERTIFY THAT THE INVESTIGATORY

PROJECT ENTITLED
Comparing water soluble in various Sample of
TEA
SUBMITTED BY

SACHIN SHARMA
IS ORIGINAL AND HAS BEEN COMPLETED UNDER MY
GUIDANCE AND SUPERVISION OF

Mr V.K. SHARMA
CHEMISTRY DEPT.
Birla School Pilani

ACKNOWLEDGEMENT
I owe a deep sense of gratitude to Mr V.K.
Sharma whose advice and valuable guidance
provides me direction at every stage of this
project.
I am also thankful to Mr. Hardeep for his
valuable support and suggestion in our
course of completion of this project.
I am also thankful to Mr. Prem Kumar for his
whole hearted cooperation to make this
project a success.

OBJECT:
To compare water soluble polyphenol, catechine
and tannic acid contents in various samples of
tea which are responsible for tea flavour.

INTRODUCTION:
Tea is most widely used substance in households
for easing tensions and tiredness. It is also
relaxing and for lowering the body temperature.
The main principle which is responsible for all
their characteristic are Caffeine, tannins and
colouring matter such as their relative amounts
of different in taste of some inorganic ions like
Mn+2 ,Fe+3 etc.
Here we compare the water soluble contents like
polyphenol catchin and tannic in three different
samples of tea.

PROCEDURE:
All three bags were weighed separately
and placed in 100ml of hot water at the
same time. After ten minutes, the three
bags were taken out and dried on oven.
Each one was weighed were noticed for
tannic acid content. Five gram of tea

boiled for ten minutes in distilled water.

Then the washing was collected and
saturated solution of CaCl2 was added.
The solution was boiled for 2 minutes,
tannate precipitated out. The solution
was filtered and dried.
Calcium tannate obtained was
weighed and same procedure was
followed for other 2 bags.

OBSERVATION TABLE
For Polyphenol and catechine content:S.
TEA
INITIAL FINAL
LOSS IN % OF
NO. SAMPLE WEIGHT WEIGHT WEIGHT LOSS

1.
2.
3.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

gm.

%
%
%
%

For Tannic Acid:S.

no.

Tea sample Weight of

calcium
tannate(gm.)
gm.

1.
2.
3.

gm.
gm.

CONCLUSION
Different tea samples contain
different amount of water soluble
components and tannic acid
contents. The tea which contains
more percentage of these gives
better flavour. From all data
revealed, ______________ colour
and ______________ provoides best
flavour.

BIBLIOGRAPHY

1. CONCEPTS OF CHEMISTRY
2. PRADEEPS CHEMISTRY
3. NCERT CHEMISTRY
4.