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What is Caffeine Extraction from Tea Analysis about?

This document summarizes a lab experiment to isolate and measure the caffeine content of two tea brands. The experiment involved making tea from bags of each brand, extracting the caffeine using chloroform washings in a separatory funnel, and evaporating the caffeine crystals. It was found that Red Rose tea contained slightly more caffeine (0.036 g per tea bag) than Earl Gray tea (0.031 g per tea bag). The purpose was to determine and compare the caffeine content of each brand through experimental isolation

Author

سید طاہر عباس

Language

EN