Caffeine Reasearch Lab

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

The mixture was heated at 120°C using an aluminum block and was stirred gently. After all of the solid dissolved, it was heated for 20 additional minutes to ensure the reaction was complete.

Components containing caffeine were composed into stock solutions. These solutions were diluted to 1: 10 substance: mobile phase. A stock solution of caffeine was diluted 1:50. A sequence of diluted caffeine solutions were prepared for use as a standard (ppm): 1, 2, 4, and 10. Solutions of acetaminophen, acetylsalicylic acid, and Goody’s Powder were developed to differentiate chromatographic peaks observed. These solutions were subjected to HPLC for examination of the observed peak area and retention time for the set of compounds. Comparison of retention time allowed for the differentiation of peaks observed. The peak area obtained was utilized to determine the relative concentration of caffeine present in Goody’s Powder based on the relationship obtained in the standard. The content of caffeine present in Goody’s Powder by percent weight was identified.

In this experiment, the purpose of this experiment is to isolate pure caffeine from tealeaves. Caffeine does not exist alone within the tealeaves, but other substances that are in the leaves itself accompany it. There are major and minor products that make up the constancy of the leaves and with those substances they need to be separated out of the leaves. The main component of the leaves are, cellulose and polymer of glucose, while the minor components of the leaves are caffeine, tannis, flauaniods and chlorophylls. By weight, caffeine is 5%, which is an alkaloid and contains C, H, N, O; it is very soluble in water and is the main component that will be extracted from the experiment. Although caffeine is very soluble in water it is much more soluble when it is dissolved in methylene chloride. Therefore, when completing the methylene chloride process, it will nearly purify all of the caffeine, making it pure caffeine. Make sure not to breathe in the fumes of the chemicals or spill them on yourself. Safety precautions

The distillate was swirled and mixed and was transferred to an Erlenmeyer flask. CaCl2 was added to the flask so it can absorb any water which formed as the by product. Next, the product was transferred into a vial without the CaCl2

Caffeine is a photoactive stimulant found in plant species. These plant species vary including tea, coffee and cocoa. The caffeine is absorbed fully into the stomach and small intestine after 30 to 45 minutes, which is the peak of the caffeine. The caffeine is in a person’s body for up to 4 hours. Caffeine has consequences if over dosed. Anxiety, heart palpitations, headaches, insomnia and nervousness are all physical and mental conditions that can be present if you have caffeinism. This research gives me an insight into caffeine I would have never known if I did not chose this topic to study.

Caffeine is a wildly use drug in today’s society. Caffeine is a methylated xanthine which acts as a mild central nervous system stimulant (MS & RL, 2001). It is a stimulant which acts upon the central nervous system and increases alertness, wakefulness and restlessness and it increases the release of catecholamine from renal medullar (Fernandez, 2016; Collines, 2007). It is present in many beverages. Caffeine is found in coffee, tea, soft drinks, products containing chocolate (cocoa) and some medication (Collines, 2007). It is used as a cardiac and respiratory stimulant (Collines, 2007).Caffeine is the most frequently ingested pharmacologically active substance in the world (Collines, 2007).

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

Caffeine is an odorless, slightly bitter solid. It is a stimulant. Caffeine dissolves in water and alcohol, and has crystals that look like needles. When taken in small

The yield of pure caffeine obtained

In this part, water was used as the initial solvent because caffeine was dissolved in it. However, for the extraction solvent, methylene chloride was used because caffeine is more soluble in methylene chloride than in water. This is due to caffeine as the organic compound should dissolved at most in methylene chloride solution which is an organic solution. in contrast, water is inorganic. Therefore, even if caffeine is capable of dissolving in water by forming hydrogen bonds, the greater similarity that caffeine has with methylene chloride will break these bonds. Therefore, approximately small amount of caffeine might dissolve in aqueous layer but most of it did in the organic layer. The separation of the layers was due to the different densities

From the results obtained from conducting this experiment, it can be observed that caffeine influences blood pressure levels, both systolic and diastolic and causes it to spike up within a short period of time. These results support the research conducted prior to this experiment, which states that caffeine consumption causes blood pressure levels to rise due to a sudden increase in adrenaline and vasoconstriction in the body.

In this project the effects that different caffeine levels have on human urinary pH have been tested. The hypothesis, If the amount of caffeine in beverages increases then the pH of urine will decrease when the pH of urine is a function of caffeine levels, was the basis of this experiment. Three test subjects consumed three different caffeinated beverages, each with different caffeine levels, including Monster Energy Zero Ultra, Dunkin’ Donuts Hazelnut Iced Coffee, and Diet Dr. Pepper. The Monster had a caffeine level of 70 mg per 8 fluid ounce serving. The Diet Dr. Pepper had the lowest caffeine content with 60 mg per 20 fluid ounce serving. The iced coffee had the highest caffeine level with 279 mg per 24 fluid ounce serving. Test subjects

From coffee to tea, caffeine has become a prominent substance that people use to keep them alert and productive. Considering the number of people that consume more and more amounts of caffeine each day through different means, it has been integrated into daily lives as a part of a routine. However, many people do not comprehend what caffeine is actually doing to their bodies, and they just consume it for the energy boost it provides. Primarily used as a stimulant, caffeine has proven itself in the course of history as a beneficial component of daily routines, despite the fact that repercussions have become more prevalent in the past years surrounding the use of caffeine.

On the other hand, not having this chromatographer can be a limitation of this experiment since not everyone has access to one. Thus, making it more difficult to find the caffeine levels of the coffee beans. However, in a similar experiment, according to researchers Salamanca, Fiol, Gonzalez, Saez, and Villaescusa (2017), they were were able to use a high-performance liquid chromatographer and a physicochemical parameter to conclude that with the use of a certain temperature hot water, caffeine levels in certain coffee beans were higher compared to other temperatures of hot water. Therefore prior to evaluating the results of this mentioned experiment, one can evidently say that with increasing temperatures of water can affect the levels of caffeine found in coffee beans. Despite supportive results, I believe that to make this experiment more useful, cold water should also be tested and compared to the result of the hot water to confirm and support the claim more.