Nowadays, caffeine becomes more and more familiar to human. People intake different amount of caffeine from different foods. It becomes part of human’s daily routine. https://www.google.com/search?q=caffeine&espv=2&biw=706&bih=567&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiVmOWn1sHMAhXGuBoKHTGYAbsQ_AUIBigB#imgrc=ya-sLhS2Ae9x2M%3A Caffeine (C8H10 N4O2) a substance that has a bitter taste and is usually found in coffee, tea, soft drinks, chocolate, kola nuts, and certain medicines. It affects body’s metabolism in many ways, which includes the stimulation of the central nervous system that make people more alert and give them a boost of energy. Caffeine also causes an increase in respiration and heart rate, as well as nervousness and insomnia. Though
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How much caffeine is in chocolate?” From the article “How much caffeine is in Chocolate,” it states that besides caffeine, chocolate also contain another closely related substance called theobromine in much larger level. In general, every 1 kg dark chocolate contains 10gram theobromine. Higher quality chocolate tends to contain more theobromine than lower quality chocolate. The purpose of this lab to extract and analysis how much caffeine and theobromine is contained in a dark chocolate bar, and figure out if it is true that chocolate contain more theobromine than caffeine as the article above said. In order to extract caffeine and theobromine from dark chocolate, the chocolate sample first need to be ground, weighted, dissolved in solvent, and centrifuged. The hypothesis is that dark chocolate contain more theobromine than …show more content…
In order to do so, prepare 10-mL hexane and add it to the tube that contain chocolate sample, and the top was capped. Shake the tube vigorously and let it sit for a week in order to dissolve fat from the solid chocolate into the solvent. After a week, caffeine and theobromine are insolated in the solvent. The mixture then is ready to be spun in a centrifuge to pack the chocolate in the bottom with a layer of clear liquid containing dissolved fat. Set up a beaker of boiling water. Take the top layer of the clear liquid off from the centrifuge tube and discard it. Repeat the extraction with fresh portion of solvent hexane at least twice to make sure all the fat were extracted and the chocolate is fat-free. Remove the residual solvent in the chocolate by heating the centrifuge tube in the beaker of boiling water prepared before. Weigh the centrifuge tube within defatted chocolate in it. The mass of defatted chocolate can then be calculated by subtracting the mass of the empty centrifuge tube from the mass of the tube plus the defatted
How much caffeine is in chocolate?” From the article “How much caffeine is in Chocolate,” it states that besides caffeine, chocolate also contain another closely related substance called theobromine in much larger level. In general, every 1 kg dark chocolate contains 10gram theobromine. Higher quality chocolate tends to contain more theobromine than lower quality chocolate. The purpose of this lab to extract and analysis how much caffeine and theobromine is contained in a dark chocolate bar, and figure out if it is true that chocolate contain more theobromine than caffeine as the article above said. In order to extract caffeine and theobromine from dark chocolate, the chocolate sample first need to be ground, weighted, dissolved in solvent, and centrifuged. The hypothesis is that dark chocolate contain more theobromine than …show more content…
In order to do so, prepare 10-mL hexane and add it to the tube that contain chocolate sample, and the top was capped. Shake the tube vigorously and let it sit for a week in order to dissolve fat from the solid chocolate into the solvent. After a week, caffeine and theobromine are insolated in the solvent. The mixture then is ready to be spun in a centrifuge to pack the chocolate in the bottom with a layer of clear liquid containing dissolved fat. Set up a beaker of boiling water. Take the top layer of the clear liquid off from the centrifuge tube and discard it. Repeat the extraction with fresh portion of solvent hexane at least twice to make sure all the fat were extracted and the chocolate is fat-free. Remove the residual solvent in the chocolate by heating the centrifuge tube in the beaker of boiling water prepared before. Weigh the centrifuge tube within defatted chocolate in it. The mass of defatted chocolate can then be calculated by subtracting the mass of the empty centrifuge tube from the mass of the tube plus the defatted