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Ayush Mohanty, a class 12 student, conducted an investigatory project to compare the acid content in different tea leaf samples. He weighed 10g each of red label, twinings, and Taj Mahal tea leaves and boiled them in water to extract the oxalic acid. Calcium carbonate was added to precipitate the calcium oxalate, which was dried and weighed. Twinings tea had the highest oxalic acid content at 0.97g, followed by red label at 0.91g and Taj Mahal at 0.8g. Therefore, Twinings tea had the highest acidity. The pr

Author

roving9fantasy

Language

EN