Final answer:
To identify caffeine, melting point determination and recrystallization are suitable methods; simple distillation is unsuitable due to caffeine's decomposition before boiling, and the Beilstein test is irrelevant as it tests for halogens, not present in caffeine.
Step-by-step explanation:
To identify the white product isolated in a caffeine extraction lab as caffeine, certain analytical techniques we discussed in class would be more appropriate than others. One method that can be used is melting point determination. Pure caffeine has a specific melting point, and comparing the melting point of the isolated product to that of pure caffeine can confirm its identity.
Another method is recrystallization, which can be used to purify the product further and then, its melting point can be checked. Simple distillation would not be suitable as caffeine decomposes before boiling at atmospheric pressure. The Beilstein test is used to detect halogens in organic compounds and wouldn't be applicable to identify caffeine, which does not contain halogens.