Cellulose And Caffeine Lab Report

According to the results, the columns of caffeine in figure 1, of this experiment the hypothesis for caffeine is partially accepted. There is an increasing trend in the change of pulsation rates with increasing

In the solid-liquid extraction all water soluble components were sepreated along with the caffeine including the tannins. To further isolate the caffeine and obtain a purer product it was necessary to add sodium carbonate(Zhao et al. 208). This acidic- base reaction (tannins being the acid electrophile and sodium carbonate the base nucleophile) forms conjugate base phenolic salts. Tannins are acidic and thus have an–OH group directly bound to their aromatic ring the addition of a weaker base allows for the deprotonation of said –OH group. Then when the methylene chloride was added the tannins, now a phenolic salt, were insoluble thus resulting in the formation of two layers (organic and aqeous). The aqeuous layer now contains the tannins and chlorphyll and the organic layer the caffeine. This occurs because caffeine is more soluble in the methylene chloride and thus is separtaed into the same layer and the tannin salts and chlorophyll which are insoluble in the methylene chloride remain in the aqeous layer. The organic layer is extracted and undergeos this same washing process again in order to extract the maximum amount of product. Once enough caffeine was extracted a drying agent of anyhydrous sulfate was added to remove any of the excess water in the organic layer and placed in a hot chamber to evaporate off the methylene chloride. The remaining crystals underwent recrystalization to obtain a pure substance. (Zhao et al. 208).

Many manufactures release the caffeine content of their products publically, but not always, and new products and flavors are continuously introduced to the market. If quality checks are not performed, manufactures may alter the caffeine and benzoic acid content to suit the demands without public knowledge. To ensure the levels of caffeine and benzoic acid in products do not exceed the established safe limits and to inform the public of the amount of these compounds being consumed, various methods of analysis have been performed. Before the introduction of modern techniques, spectrophotometric methods alone were used to determine concentration of a compound in a mixture.6 The caffeine content in coffee, tea, soft drink, and energy drinks were determined using an immunoassay.7 The caffeine content in mixtures also used to have to be extracted before quantification.8

Pure caffeine is a white powder, like what is found in caffeine pills, and is “a plant-based alkaloid which

Various countries consumed caffeine containing plants as a source of energy in the past, while still being unaware that the compound within the plants was causing the stimulating effects. In 1819, Friedlieb Runge discovered and isolated caffeine, which gave rise to the production of new caffeine containing products. Most individuals today consume caffeine in the form of coffee because of its’ ability to decrease fatigue and drowsiness. Although caffeine is soluble in water at room temperature, the molecules will not completely dissolve; therefore, coffee is made with hot water to dissolve a greater quantity of the caffeine molecules. Caffeine produces its’ stimulating effect by interfering with adenosine, a chemical in the nervous system that releases signals to notify the body when sleep is needed. Adenosine is a by-product of brain function and it will accumulate in the body throughout the day. Eventually adenosine levels will reach a maximum, causing adenosine to start binding to receptor sites to notify the brain to slow down cellular activity. Caffeine and adenosine are both alkaloids (organic compounds composed of many nitrogen atoms) with similar shapes, ring structures and covalent bonds, which allows caffeine to bind to adenosine receptors. Caffeine will occupy all adenosine receptor sites, causing the brain to maintain cellular activity and not induce

     Tea is made from young leaves and leaf buds of a type of evergreen plant

1. According to the Merriam-Webster dictionary caffeine is defined as a bitter alkaloid C8H10N4O2 (not that any of you care) found especially in coffee, tea, cacao, and kola nuts and used medicinally as a stimulant and diuretic

It comes from the cacao plant. It has a similar effect to caffeine and is found in chocolate and many other foods.

One of the most popular sources of caffeine today is tea. The first tea cup was brewed in 2732 B.C. Dried leaves landed in a boiling cup of water and served to the Chinese Emperor Shen Hung. From China, the idea of tea had spread throughout the world. There is a variety of different types of tea. Lipton, Green Tea, Black Tea, Brewed Tea, and even tea from your favorite beverage places such as Starbucks and Dutch Bros.

The method used to separate the organic compound from a mixture of compound is the extraction. It is done by the dissolving of one or more compounds in a good solvent. The solvent which was used in this experiment was 15 ml of dichloromethane into 125ml of water. Caffeine was extracted from 9.19 g of TAZO Awake English Breakfast. Caffeine is soluble in water in 2.2 g/ml at 20 C; it is more soluble than dichloromethane which has 10.2g/ml at 20 C, and the method used for the extraction was the liquid-liquid extraction method, followed by evaporation. The objective of going through all these steps was to be able to obtain caffeine from tea and to see how pure or how the caffeine was not pure in comparing the standard values of Melt Point and RF values of the result of the experiment.

Caffeine works by binding itself to the chemical element, adenosine. Adenosine works as a natural depressant in the body, preparing your body for rest. When caffeine binds to adenosine, it excites the cell and blocks the absorption of adenosine into the brain. This causes the rush of energy many people rely on to stay awake. However, high usage of caffeine will result in the brain producing more adenosine to counter the stimulant. Because of the extra production of adenosine, tolerance is built; this means more doses of caffeine will have to

2. Likewise, teas of all assortments additionally contain abnormal amounts of cell reinforcement polyphenols that

Caffeine is a common central nervous system stimulant drug which occurs in nature as part of the coffee, tea, yerba mate and other plants, can be said to be the most psychoactive substance in the world. ( Fredholm et al. 1999). It is also an additive in many consumer products, most notably beverages advertised as energy drinks. Caffeine can also be found in soft drinks such as Coca-Cola and Pepsi, where, on the ingredients listing, it is designated as a flavouring agent. It is regarded as the most widely consumed stimulant drug in the world based on Nehlig, Daval, & Debry (1992) research. The interaction of caffeine with adenosine receptors in the brains makes an individual more alert. A moderate intake of caffeine results in small healthy

5.    Prepare the caffeine solution by dissolving 10g of caffeine tablets in 100ml of water in a beaker. Label the beaker ‘caffeine’. Similarly, add 10g of coffee to 100ml of water in another beaker and label it ‘coffee’.

Based on my data, I think my isolation was somewhat of a success and in some ways not. I was able to obtain a pure recovery from the crude caffeine of 21.46%. It is not significant amount, but it seemed to be enough. A reason for some loss in my data was that some of the crystals were lost in the process of removing the inner tube. In addition, although I was unable to perform the NMR, I perform the IR, but my spectra resemble more like a blank. I obtain 0.05 grams of pure crystal caffeine but it could be that during my removable of the inner tube that when both of the tube accidently bumped that I lost some of the crystals, which resulted in not enough caffeine for me to get an IR spectra with all the peaks.