Abstract
Tea is the most popular manufactured drink consumed globally. Among the many chemicals present in tea extract are amino acids. This chapter describes a simple method to determine the amount of total free amino acids in tea leaves. The method is based on the ninhydrin test on a paper microfluidic device. The chapter starts with background information on the ninhydrin method and smartphone-based determination of the signal. Subsequent sections cover topics related to the design of a paper microfluidic device, the chemicals and materials required, and the hazards associated with this experiment. The experimental section includes a step-by-step procedure for device fabrication using wax pen and colorimetric determination of amino acids. Additional notes for instructors and students are also highlighted as well as assessment questions. References at the end of the chapter may be helpful for further reading.
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