Ink Made of Teabags

1419 Words Aug 1st, 2013 6 Pages
Background of the Study
Tea is created by using the leaves of a plant known as Camellis sinensis. This plant is native to mainland China, South and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6 ft) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5-4cm (0.98-1.6 in) in diameter, with 7 to 8 petals.
Tea-drinking can be traced back to the 10thcentury BC in China before it was spread to Korea and Japan. Basically, this drink is made by brewing tea leaves to create an extract. Due to the chlorophylls and other pigments in the leaves, the extract commonly appears with a
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Set-Up A Experimental Set-up
Materials:
● 7 teabag
● 1 ½ cups of water
● 1 tablespoon of vinegar
● Cornstarch
● Strainer and fork
● Bottle

PROCEDURE

● Place the 7 teabags in 1 ½ cups of boiling water.
● Create the tea for 6-8 minutes
● Remove the teabags from the boiling water. Use a strainer and a fork to remove all the extracts.
● While stirring the tea, add a tablespoon of vinegar.
● Continue to stir it. Add as much dissolved cornstarch as you need to have your desired consistency.
● Remove it from the heat and let it cool. When done, store in a bottle

Set-Up B Controlled Set-up

Materials:
● 7 tea bags
● 1 ½ cups of water
● Cornstarch
● Strainer and fork
● Bottle

PROCEDURE ● Place the 7 teabags in 1 ½ cups of boiling water.
● Create the tea for 6-8 minutes
● Remove the teabags from the boiling water. Use a strainer and a fork to remove all the extracts. ● Continue to stir it. Add as much dissolved cornstarch as you need to have your desired consistency.
● Remove it from the heat and let it cool. When done, store in a bottle.

FINDINGS
During the procedure itself, we have observed the boiling is an effective process of extraction. Right after we have placed the teabags in the boiling water, the change of color is very noticeable. During this step the mixture had a very strong smell form the tea. While following the procedures for the set-up A which included the placing of vinegar, there was no immediate

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