Extraction of Caffeine from Tea leaves Casinabe‚ Antonio Karlo‚*Catahay‚ Jesus Alfonso‚ Cerdena‚ O’neil‚ Cordova‚ Robelle Department of Biological Sciences‚ College of Science University of Santo Tomas‚ España Street‚ Manila 108 Group 4 2MB Date Submitted: December 13‚ 2012 ------------------------------------------------- ABSTRACT: The purpose of this experiment is to extract the amount of caffeine present in tea bags. In this experiment‚ isolation‚ characterization and purification
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This experiment was designed in order to extract caffeine from coffee grounds. In order to do this‚ filtration and extraction techniques with solvents such as calcium carbonate‚ magnesium sulfate‚ and dichloromethane were used1. Decaffeination is something that’s used around the world‚ and there is much discussion on the different methods that can be used. In this case‚ using solvents and heat was the preferred method in order to extract the caffeine. Decaffeination is often used to in order to prevent
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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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Extraction of Caffeine from Tea Leaves Jaybee Balilea‚ Sharmaine Baysic‚ and Maria Anjelette Patricia Belen 3BIO7‚ Department of Biology‚ University of Santo Tomas‚ Manila‚ Philippines Abstract Extraction is a technique for isolating and purifying organic substances. In this technique‚ a solution is combined thoroughly with a second solvent that is immiscible with the first solvent. The solute is extracted from one solvent into the other because it is more soluble in the second solvent
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Extraction of Caffeine from Lipton Yellow Label Teal Leaves Arlie Bamiano‚ Jealine Bernabe‚ Petrenne Caimbon*‚ Jhia Caso Department of Biology‚ University of Santo Tomas Abstract In order to extract pure caffeine from Lipton Yellow Label tea leaves‚ several extractions and phase transition techniques were employed to 6.5029 grams of sample. Initially‚ the tea leaves were boiled in water to extract tea from the leaves (Solid-Liquid Extraction). After extracting the tea‚ several steps of
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of Submission: November 28‚ 2012 Experiment No. 1 ISOLATION OF CAFFEINE FROM TEA I. Introduction Caffeine is a very common substance and is found in coffee‚ tea‚ soft drinks‚ chocolate‚ and "stay-awake" pills such as Vivarin. It can be synthesized or isolated from natural sources. Caffeine constitutes approximately 4% of tea and coffee leaves‚ and is also found in cola nuts and cacao beans. Caffeine is a member of the class of compounds organic chemists call alkaloids. Alkaloids
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Extraction of Caffeine from Thea sinensis Abstract Extraction of Caffeine from Thea sinensis main objective is to isolate‚ purify characterized caffeine from tea leaves. Sublimation technique was used to get the % yield which is 0.07%. The melting point of the standard caffeine with the sublimate is 229°C. Introduction The active ingredient that makes tea and coffee valuable to humans is caffeine. Caffeine is an alkaloid; a class of naturally occurring compounds containing nitrogen and
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Extraction and Sublimation of Caffeine from Tea Leaves By: Ashley Barnes CH 236 – P8 Experiment 4 & 4.5 Due: 10/15/2014 Table 1. Table of Reagents Discussion The extraction yield refers to the percent of caffeine in the tea leaves at start of the extraction experiment. Tea leaves had 0.55 grams of mass per eight ounce serving. The weight of the extracted crude caffeine was 0.264 grams. Therefore‚ the extraction yield was 48%. This means that we pulled out almost half of the caffeine
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Experiment 11b: Isolation of Caffeine from a Tea Bag October 12‚2012 Purpose: The objective of this experiment is to extract caffeine from tea bags using the method of extraction. After the caffeine is extracted it is then compared to the nutritional facts amount per serving on the tea bags box. Supplies: Glassware: 1. 50.0 m L graduated cylinder 2. 150.0 mL beaker 3. 2-glass stirring rod 4. 6-test tubes 5. 2-glass pipettes 6. 2-50.0 mL Erlenmeyer flasks 7. glass funnel Hardware:
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1. Take 5 tea bags and record the weight on the 3decimal place balance. 2. Take a 500 ml beaker add 200 ml of 20°C distilled water to it. Now place 5 tea bags in this beaker. 3. Boil the content in a beaker‚ in a 40°C hot water bath for 5 minutes. 4. Pour the mixture into a new beaker. 5. Gently squeeze the tea bags (you can use a teaspoon to help when using high temperature of water) to make sure that all the water is in the beaker. 6. Cool the aqueous solution in an ice bath‚ use a thermometer
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