Isolating Caffeine from Tea Oct. 23, 2012 Abstract The purpose of this lab was to determine the concentration of caffeine from tea leaves through a simple extraction and sublimation process. With added ingredients including dichloromethane (DCM) and sodium carbonate to help separate and extract caffeine, the mass of the caffeine isolated was determined and compared to other products containing the same ingredient. Introduction Caffeine is found in many dietary products consumed everyday, coffee and tea being the most commonly known. Recent studies suggest that consumption of coffee in appropriate amounts may reduce the risk of certain diseases, however, there are many side effects associated with increased caffeine intake. Not only can the body undergo withdrawal because of its addictive tendencies, it can also lead to anxiety, insomnia, gastrotestinal disturbances and increased blood pressure (Nature, pg.
The extraction process is when a solvent, dichloromethane (15mL) is added to the filtrate in a separatory funnel; the mixture is gently swirled together 3 times, and stopcock is released in between to vent the funnel. Dichloromethane (including the emulsion) is then drained from the bottom into a 50mL Erlenmeyer flask. Same extraction process is repeated on the same filtrate and the dichloromethane is, once again, let out to the same 50mL Erlenmeyer flask as before. The combined dichloromethane solution and water (20mL) is poured into a rinsed separatory funnel. Mixture is gently swirled and drained out into an Erlenmeyer flask.
1. Introduction Caffeine (1, 3, 7-trimethylxantheine) is a xanthine derivative and member of a class of drugs known as methylxanthines (Sutor, 1958). Caffeine is a plant alkaloid and was isolated from plants as a white crystalline substance for the first time in 1820 by Ferdinand Runge. Simillar compound was isolated from tea (Camellia sinensis) in 1827 by Oudry. However, in 1832 Pfaff and Liebig identify caffeine as a purine compound, and IUPAC name 1,3,7-trimethylxanthine was denominated (Mazzafera, 2004).
It is obtained from your diet or your body can synthesize it from other chemicals. Fruits can provide you with various amounts of glucose. Understanding which fruits can provide you with glucose can help you create a diet that will provide you with adequate, but not excessive, amounts of glucose. Bananas Bananas are a yellow fruit that can provide you with glucose. Bananas contain 5.82 g of glucose per 100 g of banana, a January 1987 article in the "American Journal of Clinical Nutrition" explains.
The second experiment, procedure 1, combined [Co(NH3)5 (H2O)]Cl2 (0.0060M, 1.52g) and (25mL) of distilled water to an 125mL Erlenmeyer flask. The flask was gently heated (dial 5-6) and stirred until all the compound was dissolved. The heated solution was then vacuum filtered through a fritted funnel and the filtrate was cooled in an ice bath until the
Place the test tube, with the zinc in it, in the water and continue heating. 5. Fill the Calorimeter with the water to 45mL, measuring the amount of the water in the Calorimeter. 6. Record the temperature of the water in the Calorimeter and the temperature of the boiling water.
Procedure Preparing of Medium Agar Materials and apparatus * Distilled water * Nutrient agar powder * Autoclave machine * Petri dish * Hot plated * Conical flask Procedure 1. 500 ml of agar solution was prepared by using 500 ml distilled water and 10 g of nutrient agar powder. 2. Both distilled water and nutrient agar powder was poured into conical flask. 3.
Introduction Caffeine is a molecule that is similar to the purine base xanthine. The only recognizable difference is that caffeine has a methyl group. The goal of this experiment is to isolate caffeine from tea leaves, and then purify it by using sublimation. This experiment will use three techniques, extraction, recrystallization and melting point determination. A sequence of extractions has to be done to take out the other components from tea.
Gravimetric Determination of Sulfate Purpose The purpose of this lab is to determine the percentage of sulfate in the hydrate by precipitating the sulfate as barium sulfate. Materials Filler paper Sodium sulfate Graduated cylinder Bunsen burner Watch glass Beakers (250 mL, 400 mL) Rubber bulb Graduated pipette Beaker tongs Funnel Filter Paper Sodium Sulfate Drying oven Wash bottle Stirring rod Silver nitrate Hydrochloric acid Distilled water Small test tube Procedures First, .4861 grams of sodium sulfate was placed into a clean 400mL beaker. Exactly 200mL of water and 1mL of HCl was added to the same beaker. A watch glass was placed on the beaker and the solution was heated using the Bunsen burner to a gentle boil. The watch glass was removed with the beaker tongs.
The Orange Juice which was predicted to have the lowest loss of Vitamin C had a difference of 15.64mg/100ml which was less than the other squeezed juices. This proves that Orange Juice as a citrus has a stronger preservation over other fruits. Introduction Vitamin C, also known as L-ascorbic acid (derived from the Latin input of ‘a’ meaning no and ‘scorbutus’ meaning scurvy), is an essential antioxidant for human nutrition. Vitamin C transfers its own electrons to other molecules to prevent the production of free radicals. Radicals are capable of chemical reactions with our nucleic acids, proteins and lipids which could create a chain reaction which would damage cell.