Experiment 1: Extraction of Caffeine from Tea The primary objective of the experiment is to separate the caffeine from tea leaves. The mixture of tea and the calcium carbonate is separated from tea leaves by vacuum filtration. The solvent used in extraction of caffeine is dichloromethane. Anhydrous magnesium sulfate is added to the dichloromethane solution to dehydrate the mixture. The dichloromethane is then separated from the mixture in the rotary evaporator.
The watch glass was removed with the beaker tongs. Using a rubber bulb and a stirring rod to stir the solution continuously, 15.00mL of .25M BaCl2 solution was added to the solution in the beaker. The watch glass is replaced and the solution is keep hot but not boiling for 15 minutes. The precipitate was allowed to settle. When the liquid above the precipitate was clear, the solution was tested for completeness of precipitation when a few drops of BaCl2 solution were added from a pipette.
Using a measuring cylinder, add 50cm3 of 1.0mol dm-3 sulphuric(VI) acid to the thyme extract in the conical flask. 8. Titrate the solution in the conical flask with the potassium manganate(VII) solution until a pale pink colour persists for 10 seconds. 9. Repeat the titration until there are two titres within 0.1cm3 of each other.
Discussion & Conclusion In this experiment we learned how to synthesize the cyclohexene by dehydration of cyclohexanol. We procedure the first step where we have to mix the components. Then we heat the R.B.F with a fractionating column, distilled water. Then we obtained the layers, and we transferred the organic layer to a small, dry Erlenmeyer flask. We added anhydrous Sodium Sulfate as a drying agent.
Isolation of Caffeine from Teabags by: Ma. Jessa Princess T. Romero John Jezreel Pardinas Submitted to: Mrs. Georgina Diopenes Abstract In this experiment, Caffeine was isolated from Tea, using hot water, sodium carbonate, dichloromethane, and was then purified using sublimation. The crude weight of caffeine was 0.048 grams. The experimental melting point in the 1st trial was 210 0C – 218 0C, in the 2nd trial was 212 0C – 220 0C. Introduction Caffeine is a molecule that is similar to the purine base xanthine.
Materials and Methods: The tea solution was obtained when a tea bag was placed in boiling water and its liquid mix was carefully squeezed into a beaker; and eventually placed into a test tube. The tea bag originally weighed about 55mg according to the Lipton
A 125mL Erlenmeyer Flask was used to combine (15mL) of concentrated aqueous ammonia and ammonium chloride (0.0467mol, 2.49g). The mixture was stirred till fully dissolved. Colbalt (II) chloride hexahydrate was ground (6.2g) and added in small amounts to the stirring solution (0.0210mol, 5.2g). As the mixture continued to stir (4mL) of 30% hydrogen peroxide was added drop wise to yield a dark warm slurry. After the effervescence, (15mL) of concentrated HCl was added drop wise to the solution.
The purpose of this step is to separate the aqueous layer from the organic layer. This gets rid of the K-salts of gallic acid and glucose. The organic layer still contained caffeine and chlorophyll and any other organic compounds. The final step is to purify the caffeine from any impurities. Sublimation is the technique used.
Once it is completely distilled, remove your filtered material and add 2 mL of dichloromethane. Swish the flask, and then place into a small beaker. Next, place the beaker with the distilled liquid on a heating mantle and heat to a gel like substance. Make sure not to burn it. The next processes that will be
Ingredients • 2 alphonso mangoes – Peeled and chopped • 3 black tea bags • 4 cups Boiling water • Crushed ice Instructions • Blend the mangoes in a grinder and refrigerate the puree. • Add the tea bags to the boiling water and discard them after 5 minutes. • Refrigerate the tea. • Blend the cooled tea and puree in a grinder till smooth. Add sugar to taste.