Question

CHEM 211 - Biological Chemistry I Lab #8-Isolation of Caffeine from Tea lsolation of Caffeine from Tea A. Experimental Objectives . To extract caffeine from tea bags . To introduce the students into the technique of molecular isolation througłh extraction and crystallization B. Introduction Tea and coffee have been popular beverages for centuries, primarily because they contain the stimulant caffeine. It stimulates respiration, the heart, and the central nervous system, and is a diuretic (promotes urination). It can cause nervousness and insomnia and, like many drugs, can be addictive, making it difficult to reduce the daily ose. A regular coffee drinker who consumes just four cups per day can experience headache, insomnia, and even nausea upon withdrawal from the drug. On the other hand, it helps people to pay attention and can sharpen moderately complex mental skills as well as prolong the ability to exercise. During the course of the day an average person may unwittingly consume up to a gram of this caffeine. The caffeine content of some common foods and drugs is given in table below Table 1: Caffeine Content of Common Foods and Drugs (LD50: 192mg/Kg) 120 ma per 2 oz 103 ma per cu 57 mg per cup Espresso offee, regular, brewed Instant coffee Coffee, decaffeinated to 4 ma per cu 30 to 75 mg per cup to 40 mg per cu ea ocoa Milk Chocolate Baking Chocolate 6 ma per oz 5 ma per oZ oca-Cola, Classic 6 ma per 12 oz olt Cola 72 ma per 12 oz nacin, Bromo-Seltzer, Midol Excedrin, Extra Strength Dexatrim, Dietac, Vivarin Dristan No-Doz 32mg per pill 5 mg per pill 00 ma per pill 16 ma per pill 100ma per pill
Questions:

1) Use a flowchart; outline a separation scheme for isolating caffeine from tea bag.

2) Consider the chemicals use for this experiment. What realistic hazards are present? What safety procedures are necessary beyond wearing gloves and goggles?

Answer 1