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tea titration practical design - Coggle Diagram
tea titration practical design
What materials should be used?
different tea types (analyte):
Black tea
green tea
oolong tea
white tea
different chemical compounds in tea
Caffeine
Polyphenols
tannin
catechins
flavonoids
fluorine
amino acids
types of titrants
potassium permanganate
iodine
potassium iodine
indicators
indigo carmine indicator
How to conduct experiment
experiment should use a titrant and analyte
the analyte will be the tea since the unknown is the concentration of a substance in that tea
The titrant will be the substance slowly added in until there is a complete chemical reaction, once this reaction is completed, a measurement can be made to find the percentage of volume of said substance in tea
the analyte will be mixed with indigo carmine indicator, to observe when the titrate completely reacts with the analyte
questions that can be investigated
How does the changing the tea type effect health and flavour?
How does steeping time effect the health and flavor of the tea?
How does water temperature effect health and flavor of tea?
How does concentration effect health and flavour of the tea?
How do additives effect health and flavour of tea?
Limitations in experiment
tea brand
limited importing to Australia
trade secrets/ hidden indgredients
limited time to conduct practical
unsophisticated apparatus
observational error
sharing of resources and materials
cross contamination
Variables
independent variables
PH
caffeine content
additives used
amount of water
tea concentration
grams of tea leaves
type of tea
dependant variables
volume
taste
concerntration
colour
controlled variables
temperature
tea type
time