Chem Lab Format
-
Upload
mark-girasol -
Category
Documents
-
view
217 -
download
0
Transcript of Chem Lab Format
-
7/29/2019 Chem Lab Format
1/7
Name: Mark John G. Girasol Date of Experiment: 20 Nov 2012
Groupmates: Stephanie O. Palacios
Denise Mae Q. Rosales
Date Submitted: 4 Dec 2012
Experiment No. 1
ISOLATION OF CAFFEINE FROM TEA
I. INTRODUCTION
Pure caffeine is a white, tasteless substance that makes up as much as 5% of the weight of
tea leaves. Structurally (as seen in the figure below), it is closely related to the purine bases,
guanine and adenine, found in deoxyribonucleic acids (DNA). Caffeine causes cardiac and
respiratory stimulation and has diuretic effects as well.
Several plants i.e., tea leaves, coffee beans, kola nuts, cocoa beans contain caffeine in
varying percentages. Cola soft drinks contain 14-25 mg of caffeine per 100 mL, and a sweet
chocolate bar weighing 20 g contains about 15 mg of caffeine. In tea however, the amount of
caffeine depends on the variety and where they are grown. Commonly, tea leaves contain about
3-5% caffeine by weight. Coffee, on the other hand contains only about 2%, yet a cup of it
Caffeine Purine
-
7/29/2019 Chem Lab Format
2/7
contains 3.5 times as much caffeine as does a cup of tea. How does this happen? Coffee beans
are ground extremely fine while tea leaves are simply dried and directly added with water. As a
consequence, there is more ground coffee in one cup than does tea.
II. MATERIALS AND METHODS
6 bags Alokozay Black Tea (1 teabag 2.5g) 12.58 g sodium carbonate (Na2CO3) 30 mL chloroform (CHCl3) 1 pinch sodium sulphate (Na2SO4) 1 pinch sodium chloride (NaCl)
There were two parts of the experiment: the extraction and the distillation processes. The
first one was divided into solid-liquid and liquid-liquid extractions, the sequence of doing which
is in order.
In the solid-liquid extraction, six bags of Alokozay Black Tea weighing at about 2.5 g
were placed in a 400-mL beaker together with 12.58 g of Na2CO3 and some boiling chips. 175
mL of distilled water was added. The mixture was heated for 10 minutes. The liquid was
decanted to a 250-mL Erlenmeyer flask and was let cool to room temperature.
The second half of the extraction part was the liquid-liquid extraction. After the liquid in
the previous half was cooled, it was poured to a separatory funnel. It was added with 30 mL
-
7/29/2019 Chem Lab Format
3/7
chloroform. It was gently shaken and the air that accumulated inside was released once in a
while. The clear chloroform layer was carefully collected in a 250-mL Erlenmeyer flask.
Addition of another 30 mL portion of chloroform was conducted. A pinch of Na2SO4 was added
to the pooled extract and then together, they were swirled gently. There was a remaining impure
chloroform layer filled with bubbles. A pinch of NaCl was added to it and then collected to the
same flask. Using a cotton ball as a filter, the extract was transferred to storage bottle.
The second part of experiment was the distillation process. Using the devised distillation
setup, the extract was distilled. It was also made sure at the same time that the temperature
should not exceed 60C. The distillate was collected in a beaker. The residue transferred in a
pre-weighed evaporating dish, which was not totally free of the distillate, was heated on a water
bath further drying it up until greenish crystals were seen. The evaporating dish together with the
crystals were cooled and weighed.
III. RESULTS AND DISCUSSION
Table showing the data gathered
Weight (g)
Tea bags 15
Evaporating dish 32.9504
Evaporating dish + caffeine crystals 33.1019
Caffeine yield 0.1515
-
7/29/2019 Chem Lab Format
4/7
%caffeine yield =
100%
=0.1515 g
15 g 100%
= 1.01%
Chloroform was chosen to be the solvent because caffeine is soluble in it, and in itself is
immiscible in water, thus isolating caffeine from water-soluble impurities. It also has a lower
boiling temperature than caffeine, so it is easily distilled.
The idea of the extraction is to eliminate to hot water all water-soluble components and
impurities in tea that contribute to an additional mass of caffeine. This is to make caffeine as the
only one exclusively soluble to chloroform while the rest to water. Caffeine is readily soluble to
chloroform, but then, tannin, another component in tea, also is slightly soluble in chloroform.
We want to separate caffeine from the tannins by having the caffeine dissolved in
chloroform and the tannins in the water. The addition of Na2CO3 turns these tannins into salts
that do not dissolve and ionize in chloroform but in water and eventually becoming free from
caffeine. There is one practical disadvantage in converting the tannins to their saltsthey
become anionic surfactants. Surfactants cause water-insoluble substances to form emulsions with
water through adsorbing themselves to individual caffeine molecules, thus stabilizing the
-
7/29/2019 Chem Lab Format
5/7
molecules. Emulsion is a suspension of one liquid to another. This is depicted by the bubbles
formed between the chloroform and aqueous layers. The chloroform-caffeine mixture should be
eliminated from the emulsion. The emulsified molecules formed are too small to be filtered.
Shaking of the separatory funnel increases the collisions of the molecules and thus coagulating
them. Another technique is adding NaCl, an ionic substance which is adhered to the adsorption
layer and sequentially attracting more emulsified molecules, thus, again, coagulating them.
Through these, bubbles were eliminated and a purer chloroform layer, free of tannin, was
extracted.
It should be noted, however, that when draining the extract, the stopper should be
removed. Otherwise, the stopper establishes a pressure inside the separatory funnel, so instead of
being drained, the extract remains inside. By removing the stopper, the pressure is released and
the liquid is free to flow.
The extraction should be done with two portions of chloroform because of its low
distribution coefficient (K25C = 8.36). If K
-
7/29/2019 Chem Lab Format
6/7
The chloroform layer extracted is not 100% free of the aqueous portion. Traces of water
should be eliminated and the addition of Na2SO4 could do this for us. Water interferes with the
distillation process since water has a higher boiling temperature than chloroform, therefore, it is
not distilled.
The distillation process eliminates the chloroform through difference in volatility.
Chloroform has a lower boiling temperature (60C) than caffeine, so the chloroform was readily
distilled. The portion left in the distilling flask is the one that contains caffeine. It was further
heated until caffeine crystals showed.
IV. CONCLUSIONS
The method used in the isolation of caffeine from tea includes two parts: the extraction
and distillation. The extraction process is further divided into solid-liquid and liquid-liquid
extractions. In solid-liquid extraction, the other components of tea are eliminated using water as
the solvent. In the liquid-liquid extraction, chloroform was used to dissolve caffeine and to
separate it from water. Chloroform and caffeine are then subjected to distillation for separation
due to the difference in their boiling points. Since chloroform has lower boiling point, it
evaporated faster. The remaining liquid was then heated, thus evaporating the residual
chloroform and leaving the caffeine crystals.
The percent caffeine yield in Alokozay Black Tea is 1.01%.
-
7/29/2019 Chem Lab Format
7/7
V. COMMENTS
The mass of tea used was 15 g instead of 20 g. This, as hypothesized, could contribute to
a greater negative constant error than if 20 g of tea was used. This is because if a portion of it
was spilled, the decrease in actual percentage is greater than if the same amount was spilled in
the latter condition, thus is less accurate.
The green pigmentations in the caffeine crystals were due to the dissolved chlorophyll.
Chlorophyll is also soluble in chloroform and since there was no measure conducted in order to
isolate it, it added to the yielded caffeine crystals. Same is true with some organic molecules that
might still be present together with the yielded caffeine.
VI. REFERENCES
Brown, T., LeMay, H.E., Bursten, B., Murphy, C., Woodward, P. Chemistry the Central Science
11th
Edition. Pearson Education, Inc.. 2009
Shanbhag. Caffeine Extraction. 2006. Retrieved from
http://www.polaris.nova.edu/~shanbhag/chemistry/oc1labs/caffeine.pdf