Caffeine Extraction from Tea Leaves Scientific Report

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RGP Introduction An extraction in the technique used to remove certain substance from a mixture of substances. This is a useful technique to remove the caffeine from coffee, teas, etc. making them de-caffeinated, which is a good for people who can’t have caffeine. Aim: This investigation aims to extract caffeine from tea leaves Equipment/Chemicals • 3 Tea bags • 500 ml separating funnel • Beaker (250ml) • 2x 100ml beakers • Distilled water • Sodium sulphate • Spatula • Measuring boat • Filter paper • Conical flask • Kettle • Water bath + ice cubes • Stirrer • Separating funnel • Dichloromethane (DCM) • Balance • Watch glass • 5g anhydrous sodium carbonate • Funnel Risk Assessment (Annex 1) Method Three tea bags were placed in a 250 ml beaker and 200ml of freshly boiled distilled water was added to it. The contents were slowly stirred for five minutes. 5 g of sodium carbonate was added and swirled to make some of the substances in the tea more water soluble. The beaker was allowed to cool down in a water bath until to achieve room temperature. After cooled, the solution was decanted into a 500 ml separating funnel. Dichloromethane (DCM) was added and swirled for 10 minutes. After a few minutes, the mixture have separated into two layers, the organic solution was extracted and after another 10 ml of DCM was added. When the new organic layer formed it was extracted, this was repeated in a total of five times. Was added two spatulas of anhydrous sodium sulphate to the organic layers saved. The solution was left to settle for 10 minutes until it had cooled down and then the sodium sulphate was filtered out. Finally the solution was poured onto a watch glass and placed aside to evaporate. Results Caffeine green crystals

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