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1. Why is NaHCO? added to the freshly brewed tea, prior to extraction with CH?Cl?? 2. If an intractable emulsion is produced during extraction of caffeine, how might you attempt to break up the emulsion? 3. What is the role of CaCl? in this experiment? 4. How would you determine if you have used enough drying agent for drying an organic layer containing the desired component?

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