http://chemistry.about.com/od/sciencefairproject1/a/caffeinetyping.htm

Purpose
The purpose of this project is to determine whether taking caffeine affects typing speed.
Hypothesis
Typing speed is not affected by whether or not you take caffeine. (Remember: You cannot scientifically prove a hypothesis, however, you can disprove one.)
Experiment Summary
You are going to type the same text repeatedly for a specified length
of time and compare how many words you typed before ingesting caffeine
and afterwards.Materials

computer
drink containing caffeine and another drink of the same type
that is does not contain caffeine (e.g., coffee and decaf coffee, diet
cola and decaf diet cola)
stopwatch or timer

Experimental Procedure

Drink the non-caffeinated beverage. Wait 30 minutes.
Type "The quick brown fox jumped over the lazy dog." as
many times as you can for 2 minutes. If you can, type using a word
processing program that keeps track of how many words you have entered.
Drink the caffeinated beverage. Wait 30 minutes. (The peak
effects from taking caffeine tend to be felt around 30-45 minutes after
taking it.)
Type "The quick brown fox jumped over the lazy dog." as many times as you can for 2 minutes.
Compare the number of words you typed. Calculate words per
minute by dividing the total number of words that were typed by the
number of minutes (e.g., 120 words in 2 minutes would be 60 words per
minute).
Repeat the experiment, preferably a total of at least three times

Data

Construct a table stating the type of drink and the number of words you could type in 2 minutes.
Calculate your average typing speed (words per minute) for each drink

Results
Did taking caffeine affect how quickly you could type? If it did,
did you type more or fewer words under the influence of caffeine?
Conclusions

Was your hypothesis accepted or rejected? Can you propose an explanation for the outcome?
Do you think you would get the same results if you had
tested the effects of the caffeinated beverage first? Caffeine stays in
your system for a few hours. When it wears off, some people report
feeling "crashed" instead of normal.
How do you think the results would be affected by changing
the amount of caffeine? What do you think would happen if you took too
much caffeine?
Do you think you became better at typing the test sentence over time?
If your word processor can track typing errors, did you
note any difference in the accuracy of your typing after drinking the
caffeinated beverage? Could you propose a hypothesis about the effect
of caffeine use on typing accuracy?

Things to Think About

Caffeine occurs naturally in over 50 different types of plants, including coffee beans, tea leaves, cocoa beans, and kola nuts.
Caffeine acts as a mild stimulant. Some studies have shown
that taking caffeine may temporarily increase concentration, reasoning,
and memory. However, the effects of caffeine wear off after a few hours
and if you routinely take caffeine you will need to take more to get
the same effect.
Most adults are exposed to caffeine in coffee and energy
drinks. Children are likely to get caffeine from energy drinks, soft
drinks, tea, and chocolate.

Amount of Caffeine in Common Products

Product	Caffeine (mg)
coffee (8 oz)	65 - 120
Red Bull (8.2 oz)	80
tea (8 oz)	20 - 90
cola (8 oz)	20 - 40
dark chocolate (1 oz)	5 - 40
milk chocolate (1 oz)	1 - 15
chocolate milk (8 oz)	2 - 7
decaf coffee (8 oz)	2 - 4

https://i.servimg.com/u/f81/12/41/56/67/caffei10.jpg

http://chemistry.about.com/od/sciencefairproject1/a/caffeinetyping.htm Caffei10

https://i.servimg.com/u/f81/12/41/56/67/caffei10.jpg

Caffeine (C₈H₁₀N₄O₂) is the
common name for trimethylxanthine (systematic name is
1,3,7-trimethylxanthine or
3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione). The chemical is also
known as coffeine, theine, mateine, guaranine, or methyltheobromine.
Caffeine is naturally produced by several plants, including coffee
beans, guarana, yerba maté, cacao beans, and tea. For the plants,
caffeine acts as a natural pesticide. It paralyzes and kills insects
that attempt to feed on the plants. The molecule was first isolated by
the German chemist Friedrich Ferdinand Runge in 1819.