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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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https://youtu.be/dVfqu_ErzxYhttps://youtu.be/dVfqu_ErzxY

https://youtu.be/whSeqmzhLBU

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3. Marko Lapić, Klara Križan, Ana Mravičić

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3. Marko Lapić, Klara Križan, Ana Mravičić

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https://www.knjiznica-celje.si/raziskovalne/4201504220.pdf

http://eskola.chem.pmf.hr/projekti/projekt002.php3

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1. Karla Madžar, Nika Dabetić, Lucija Marušić 

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1. Karla Madžar, Nika Dabetić, Lucija Marušić 

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- do a research on different types of teas available on the market (brand, flavour, package)

- compare chemical elements of tea and coffee and support the statement that says coffee is an adequate replacement for coffee.

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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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- put several different types of teas into hot boiling water in the same amount of water, leave them to cool down for a certain period of time (max. two hours). Note down all the changes you notice in specific time periods (tea volume must be the same in all glasses/cups)
- boil the same teas you have used in previous experiments, add different amounts of lemon juice and note down your findings (we suggest you make a table to do this)

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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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2. Lucija Kurtović, Marta Krišto, Nika Miladin

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-We boiled 200ml of water and put two types of tea in it. Camomile and Rosehip tea.
After making them we left them to cool down for two hours.
Two hours later the color of those 2 types of tea changed, it became lighter.
That is because in contact with air and oxygen tea oxidized.
-When we added lemon the color became even lighter. emon has vitamin C which can oxidize and transform in oxydized form which does not have its taste or color.
On the other hand when we add soda we cannot drink that tea afterwards.
Hydrogencarbonate from baking soda will turn to CO2.

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3. Marko Lapić, Klara Križan, Ana Mravičić

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3. Marko Lapić, Klara Križan, Ana Mravičić

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- study the literature regarding elements/ingredients of tea and study some of the methods of extracting basic components of tea
- make an experiment of extracting theine out of tea

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3. Marko Lapić, Klara Križan, Ana Mravičić

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3. Marko Lapić, Klara Križan, Ana Mravičić

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-Heat 100 ml of water in the glass and put three bags of Indian tea (6.3 g). The bags should be mixed and soaked in water for about a minute. Since the caffeine is very dissolvable in hot water, it will pass into the aqueous layer. After 1 minute, remove the tea bags and squeeze as much tea as you can. Caffeine from the obtained solution must be extracted in the separating funnel. The extraction is carried out three times per 20 ml of methylene chloride. The funnel can be shaken slightly whil the caffeine passes to the bottom layer. Extracted caffeine (about 60 ml of solution) is washed twice with 20 ml of cold sodium alkali (c(NaOH) = 6 mol/dm³) and once with 20 ml of cold distilled water. Thereafter, the methylene chloride layer is being dryed over anhydrous Na₂SO₄ and the residue is left until dry on a warm pannel bath in a pocelain pelvis. In the pelvis remanis white precipitat of caffeine (28-29 mg).

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4. Ana Brundić, Magdalena Šafran. Lana Opačić

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4. Ana Brundić, Magdalena Šafran. Lana Opačić

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- make tea changing external pressure/compresion and note all the changes
- fill up a couple of empty bottles with tea (different bottles and different teas) and then fill up one bottle with distillated water. Put a source of light to each of the bottles (do the experiment in dark) and note down all the changes you notice

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Ana Brundić, Magdalena Šafran, Lana Opačić

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Ana Brundić, Magdalena Šafran, Lana Opačić

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http://weatherfaqs.org.uk/node/19

https://en.wikipedia.org/wiki/Pressure_cooking

https://en.wikipedia.org/wiki/Distilled_water

https://www.badgerandblade.com/forum/threads/distilled-water-for-tea.46342/

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Ana Brundić, Magdalena Šafran, Lana Opačić

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Ana Brundić, Magdalena Šafran, Lana Opačić

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·  If we're making a tee in the middle of Zagreb which is around 200 m than the water for the tea will be prepared in about 5 minutes. A lot  of things change if we change the pressure under which the water was boiled.  If we make a cup of tea on a mountain Sljeme which is higher than the city of Zagreb ( 1.033 m) we will notice that the water boiled in about  2.5-3 minutes. That's 2 minutes less for the preparation of the tea. The reason for that is because the air is less dense in the mountains than it is in the Zagreb. Since the air is not so densed , the pressure is lower at higher altitudes. Hence, the brewing occurs at a lower temperature at a higher altitude due to the lower difference between the vapor pressure and the surrounding pressure.

·  In strong concetration tea we can see small crumbs of tea content and in distilled water that is not the case.

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- make tea changing external pressure/compresion and note all the changes
- fill up a couple of empty bottles with tea (different bottles and different teas) and then fill up one bottle with distillated water. Put a source of light to each of the bottles (do the experiment in dark) and note down all the changes you notice

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Ingredients-
45 ml Dicholomethane
Water
6 Tea bags
6g Na2Co3 - sodium carbonate

Procedure-
1- Add 90mls water to 6 tea bags in a beaker and then add 6 grams of Na2Co3

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Ingredients-
200ml water
20ml lemon juice
1 green tea tea bag
1 lyons tea tea bag

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Caffeine extraction: https://learningkerryetb-my.sharepoint.com/:w:/r/personal/darragh_heffernan_killorglincc_ie/_layouts/15/Doc.aspx?sourcedoc=%7B13EFAC2D-EA9E-4188-AB46-96F35DCBB7FC%7D&file=extraction%201.docx&action=edit&mobileredirect=true

Source link:
https://www.youtube.com/watch?v=RIbff5iD0GQ

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1. Karla Madžar, Nika Dabetić, Lucija Maruši

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1. Karla Madžar, Nika Dabetić, Lucija Maruši

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1. Brand of tea: Franck, Cedevita, Lipton, Naturavita
Flavours: lemon, strawberry, camomille, mint, orange, black tea, green tea, briar
2. Caffeine constitutes about 3% of tea's dry weight, translating to between 30 mg and 90 mg per 8-oz (250-ml) cup depending on type, brand, and brewing method. A study found that the caffeine content of 1 g of black tea ranged from 22 to 28 mg, while the caffeine content of 1 g of green tea ranged from 11 to 20 mg, reflecting a significant difference.

The astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30-40% of their composition.

Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.

Caffeine, whose chemical formula is C8H10O2N4, is the main ingredient of coffee responsible for most of the effects on the body. In addition to caffeine, coffee also contains trigonelins that are under heat, turning into niacin-vitamin (from vitamin B). Coffee also contains about 600 volatile fragrances, proteins, water, fat, and mineral salts.

Finding a replacement for coffee that you like is much more effective than trying to stop cold turkey.

For anyone feeling a little tense as coffee lets go of its grip on them, chamomile tea can be a relaxing and soothing drink. Caffeine-free like ginger and peppermint tea, chamomile tea has been shown to help relaxation, reduce tension and improve sleep.

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1. Karla Madžar, Nika Dabetić, Lucija Marušić

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1. Karla Madžar, Nika Dabetić, Lucija Marušić

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1. https://goo.gl/images/E9FSt6
https://goo.gl/images/WoxcbD
https://goo.gl/images/q4CaaH
https://goo.gl/images/JJzFP7
https://goo.gl/images/8KGqdP

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https://www.google.hr/search?biw=1920&bih=900&tbm=isch&sa=1&ei=QiZhWrbBDpHYwQL03ZTwDA&q=tyndall+efekt&oq=tyndall+efekt&gs_l=psy-ab.3...37756.43606.0.43762.0.0.0.0.0.0.0.0..0.0....0...1c.1.64.psy-ab..0.0.0....0.0i6Jf9MtN7s#imgdii=kERREIkwHG9VCM:&imgrc=sZNAquERzwLeKM:

https://www.google.hr/search?q=caffeine&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjsrbKHz-LYAhXNh7QKHYeuDsUQ_AUICigB&biw=1920&bih=900#imgdii=haBrZP57K346wM:&imgrc=5Y95oII-zcPS0M:

https://www.youtube.com/watch?v=RIbff5iD0GQ

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STEM COOKING PROJECT - presentation STEM 7 i 8

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Dsicovering Science and Math through cooking Spain

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FINAL REPORT_ INFORME FINAL team stem 07