2. Methods


2. Methods

2.1 Equipment list:
  • One bottle of tannic acid powder
  • Black tea (2 tea bags of about 4 grams )
  • Pure ceylon green tea gunpowder (4g)
  • Blackcurrant tea (2 tea bags of about 4 grams )
  • Kiwi & strawberry tea (2 tea bags of about 4 grams )
  • Peach & passion fruit tea (2 tea bags of about 4 grams )
  • Raspberry indulgence tea (2 tea bags of about 4 grams )
  • Japan green tea with matcha (2 tea bags of about 4 grams )
  • Organic peppermint tea (2 tea bags of about 4 grams )
  • Ceylon tea (2 tea bags of about 4 grams )
  • Lavender tea (2 tea bags of about 4 grams )
  • Jasmine tea (2 tea bags of about 4 grams )
  • Distilled water (1 litre )
  • Graduated cylinder (1)(100ml)
  • Beakers (12)(250ml)
  • Rubbing alcohol 70% (50ml)
  • Masking tape (1 roll)
  • Plastic dropper (12)
  • Black permanent marker (1)
  • Test tubes (12)
  • Electronic precision scale  (1)
  • Heating plate (1)
  • Timer (Stopwatch) (1)
  • Thermometer (1)
2.2 Diagram
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White Precipitate in teas
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Equipment Used
   
2.3  Procedures: Detail all procedures and experimental design to be used for data collection
Experimental Procedure:
  1. Label 12  beakers with the masking tape and permanent marker as follows:
  • Black tea
  • Pure ceylon green tea gunpowder
  • Blackcurrant tea
  • Lemon tea
  • Kiwi and strawberry tea
  • Peach and passion fruit tea
  • Raspberry indulgence tea
  • Japan green tea with matcha
  • Organic peppermint tea
  • Ceylon tea
  • Lavender tea
  • Jasmine tea

  1. Boil 1 litre of water. Measure the temperature of the water using a thermometer, ensure that the temperature is 100 degrees celsius.
  2. Measure 50 ml of boiled water and pour into a 250 ml beaker
  3. In another 250 ml beaker put in 2 tea bags of about 4 grams of one type of tea.
  4. Pour in the 50 ml of boiled water and allow the tea to steep for 4 minutes, using a stopwatch to record the time.
  5. Measure 1 g of tannic acid using an electronic precision scale.
  6. In a 100 ml beaker dissolve the 1 g of tannic acid in 1 ml of alcohol, and dilute with 50 ml of distilled water. Prepare this solution fresh.
  7. Using a plastic dropper measure 3 ml of tea and put in in a test tube.
  8. Using a plastic dropper add tannic acid solution dropwise to the teas stopping immediately when or if a white precipitate is seen.
  9. Record the number of drops required for a white precipitate to form in a table.
  10. Using a sheet of graph paper or a computer equipped with Excel® visually display the data in the table by plotting a bar or line graph with the amount of tannic acid added (ml) to the teas along the vertical axis versus the name of the teas along the horizontal axis.
  11. Repeat the experiment 3 times and get the average of the number of drops required for white precipitate to form.
  12. Repeat the steps 3-12 with different teas.
2.4 Risk Assessment & Management

  1. As the experiment involves alcohol, ensure that there is no heat present while handling the alcohol as it is flammable.  
  2. As the tea will be prepared hot and a heating plate as well as boiling water is present, extra precautions must be made to prevent direct contact with the heated material.
2.5 Data Analysis

We plan to collate our raw data into a table and from there create a bar chart to represent the data. From this we will be able to analyze the data and see which tea has the least amount of caffeine and which tea has the most amount of caffeine.

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