Caffeine from Tea leaves , extraction

[@WaffleStaffel]

I used to love coffee, but at some point I began tasting the caffeine. I can taste it in coffee, soda, anything. It's a distinct bitter component.

[@foc2241]

@@vibzzlab I also drink a lot of tee and coffee xD

[@chanheosican6636]

Hmm, nice tea plantation and it is a fairly easy project if you have the chemicals to extract caffeine from tea.

[@lawjye4169]

Wow, reminds me of O-chem lab….DCM was a go to.

[@Giorgio_Caniglia]

So I can use the cloroform in the same way?

[@joemonsujo4955]

Wow nice video

[@jizmoglass4202]

Can I use this method with Chinese Tea? (Ma-Hoang, sinica)? Thank you. Great videos.

[@maxwillacy-kuhn6396]

Same process with coffee?

[@experimental_chemistry]

Very nice. What about detecting the coffein with the murexid test? DCM is probably carcinogenic. Can it be replaced by other, less harmful solvents?

[@성이름-d4o4o]

@@experimental_chemistry Ethyl acetate might work for extraction, but i'm not sure if it would yield pure caffeine

[@experimental_chemistry]

@@성이름-d4o4o Maybe it can be purified afterwards by (re-)sublimation.

[@experimental_chemistry]

@@성이름-d4o4o EAc will be a problem when shaking out the coffein from the sodium carbonate containing aqueous extract, because EAc will hydrolyse in the alkaline environment. But maybe it works with some concentrated/boiled down coffee or tea.

[@성이름-d4o4o]

@@experimental_chemistry I think if it's not too hot, ester won't be too labile, which means ester won't be hydrolysed too much too quickly. Little loss of EA can be ignored as long as the ester is used in excess.

[@foc2241]

BTW when boiling you loose some caffeine as it degrades