ACKNOWLEDGEMENT

This project was very innovative and exciting for me. I could bring it out
successfully and so I am thankful to a couple of people. First of all I am highly
obliged to my Chemistry teacher, Miss Deepa Jaiswal who approved me for this topic
and guided me throughout.I am also great full to Aadaharshila School Library for
providing me with the necessary books that I required for the project. I am
thankful to Montfort school laboratory and lab assistant who helped me to
successfully carry out titrations and taught me how to handle the chemicals
carefully.I would also like to thank my friends and family, for supporting me
morally. Last but not the least, I would like to thank my institution for allowing
me to do this project and for providing me with all the necessary chemicals that
were required. It is all due to the support and concern of the above people and
institution that I could complete my investigator project satisfactorily, without
which things would have never gone well. ARPIT SHRINGI
CERTIFICATE

This is to certify that this project is submitted by ARPIT SHRINGI student of class
XII in the academic year 2012-13 of AADHARSHILA ACADEMY and given satisfactory
account of it.

Date :

Teacher (Signature)

Principal (Signature)

School Stamp
CONTENTS
S.No. 1. 2. 3. 4. 5. 6. 7. INTRODUCTION BENEFITS AND USES OF GUAVA PROPERTIES /
ACTIONS DOCUMENTED BY RESEARCH FOOD VALUE PER 100 g OF EDIBLE PORTION ACID BASE
TITRATION REDOX TITRATION TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT
DIFFERENT STAGES OF RIPENING 8. BIBLIOGRAPHY Topic
INTRODUCTION
Guava or psidum guajava is one of the various mystaceous trees or shrubs of the
genus psidum. When ripe, it has dark or light green-colored peel which turns light
yellow on ripening, the pulp of the fruit is cream colored with many seeds embedded
in it. Guava has the highest percentage of vitamin C among all citrus fruit. It
also contains oxalates, amount of which varies during ripening of fruit. During the
process of removal of two equivalent hydrogen of vitamin C. (Ascorbic acid)
molecules take place. Dehydroascorbic acid is further oxidized to oxalic acid in
alkaline medium.
BENEFITS AND USES OF GUAVA

1.

Guavas are an excellent source of vitamin C and also contain ironcalcium, and
phosphorus. The guava fruit contains the highest vitamin C content out of all the
citrus fruits with as much as 180 mg per 100 g if fruit. Older children and adults,
a cup once or twice daily of a leaf decoction is the tropical herbal medicine
standard. A guava leaf decoction is taken to relieve colds and bronchitis. The
roots, bark, leaves and immature fruits, because of their astringency, are commonly
employed to halt gastroenteritis, diarrhea, dysentery and vomiting in cholera
patients. It also has hypoglycemic and anti bacterial properties. The fruit, when
eaten whole helps reduce both, high blood pressure and cholesterol levels. Guava
benefits in battling diabetes, combats cancer and protects prostate. Guava can
improve heart health by helping to control blood pressure and cholesterol. Guava is
highly effective in removing constipation.

2. 3. 4.

5.

6. 7. 8.
PROPERTIES / ACTIONS DOCUMENTED BY RESEARCH
Guava fruit acts as a : Amebicide, analgesic (pain
reliever), antifungal, antibacterial, antimalarial, anticandidal, antioxidant,
antidysenteric, antispasmodic,

antiulcerous, cardio depressant, cardiotonic (tones, balances, strengthens the

heart), central nervous system depressant, cough suppressant, gastrototonic (tones,
balances,

strengthens the gastric tract), hypotensive (lowers blood pressure), sedative,

vasoconstrictor).

Other

Properties/Actions

Documented

by

Traditional Use
Guava fruit also has the following effects on human health : Anti-anxiety,
anticonvulsant, antiseptic, astringent, blood cleanser, digestive stimulant,
menstrual stimulant, neervine (balances / calms nerves), vermifuge (expels worms).
Main Actions (in order) : Antidysenteric, antiseptic,
antibacterial, antispasmodic, cardiotonic (tones, balances, strengthens the
heart ).

Drug Interactions :
None reported, however excessive orchronic consumption of guava may potentiate some
heart medications.

Contraindications :
1. Guava has recently demonstrated cardiac depressant activity and should be used
with caution by those on heart medications. 2. Guava fruit has shown to lower blood
sugar levels and it should be avoided by people with hypoglycemia.
FOOD VALUE PER 100 g OF EDIBLE PORTION
ACID BASE TITRATION

When an acid base reaction is used, the process is called acid-base titration. When
a redox reaction is used, the process is called a redox titration. Titration is
also called volumetric analysis, which is type of quantitative chemical analysis.
Titration is a laboratory technique by which we can determine the concentration of
an unknown reagent using a standard concentration of another reagent that
chemically reacts with the unknown. This standard solution is referred to as the
“titrant”. We have to have some way to determine when the reaction is complete that
we are using. This is referred to as the “end point” or more technically the
equivalence point. At that point, the entire unknown has been reacted with the
standard titrant and some kind of chemical indicator must let us know when that
point has been arrived at.
Generally, we know the Normality of the titrant since it is a standard solution. We
also pre-measure the volume of the unknown. We then titrate with the standard from
a burette into the container with the measured unknown and the chemical indicator
until the indicator either turns color or a precipitate indicates that the end
point or the equivalence point has been reached. Having the initial and final
readings of the titrant burette gives us the volume of the titrant used. The only
unknown in the above equation is the Normality of the unknown. Molarities of acidic
and basic solutions are often used to convert back and forth between moles of
solutes and volumes of their solutions, but how were the molarities of these
solutions determined? This section describes a procedure called titration, which
can be used to find the molarity of a solution of an acid or a base. In titration,
one solution (solution #1) is added to another solution ( solution # 2) until a
chemical reaction between the components in the solutions has run to completion.
Solution #1 is called the titrant, and we say that it is used to titrate
solution #2. The completion of reaction is usually shown by a change of color
caused by a substance called an indicator. A solution of a substance that reacts
with the solute in solution #2 is added to a burette. (A burette is a laboratory
instrument used to add measured volumes of solutions to other containers). This
solution in the burette, which has a known concentration, is the titrant. The
burette is set up over the Erlenmeyer flask so the titrant can be added in a
controlled manner to the solution to be titrated (figure 1) . For example a 0.115 M
NaOH solution might be added to a burette, which is set up over the Erlenmeyer
flask containing the nitric acid solution.
REDOX TITRATION
Redox titration (also called oxidation reduction titration ) is a type of titration
based on a redox reaction between the analyte and titrant. It is a titration of a
reducing agent by an oxidizing agent between the analyte and titrant. Redox
reaction may involve the use of a redox indicator. This experiment involves the use
of potassium permanganate which is the oxidizing agent as well as the indicator.
Permanganate ion is a powerful oxidizing agent, especially in acidic solution,
which can be used to analyze (by titration ) solutions containing many different
species. In these titration reactions, the intensely colored MnO-4 ion is reduced
to form the colorless Mn +2 ion. An advantage of using the permanganate ion in the
titration of colorless unknown solutions is that it is “self indicating”. As long
as the reducing agent remains present in the sample, the color of MnO-4 quickly
disappears as it is reduced to
Mn+2. However, at the endpoint, all the reducing agent has been used up so the next
drop of MnO-4 solution is sufficient to cause an easily detected color change,
colorless (faint, permanent peach / pink ). So we know that at the endpoint, the
oxidizing agent (MnO-4) and reducing agent (H2O2 or Fe +2) have reacted in exactly
in proportion to their stoichiometry in the balanced redox equation. If we know how
much of the oxidizing agent we added, then we can figure out exactly how much
reducing agent was present in the unknown!
TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING

REQUIREMENTS –
100ml measuring flask, pestle and mortar, beaker, titration flask, funnel burette,
weight box, filter paper, dilute H2SO4 N\20 KMNo4, guava fruits at different stages
of ripening.

THEORY Oxalate ions are extracted from fruit by boiling pulp with dil.H2 SO4. Then
oxalate ions are estimated volumetrically by titrating the solution with standard
KMnO4 solution.
PROCEDURE –
1. Weigh 50.0 gram of fresh guava and crush it to a fine pulp using pestle –mortar.
2. Transfer the crushed pulp to a beaker and add about 5o ml dilute H2 SO4 to it.
Boil he contents for about 10 minutes. 3. Cool and filter the contents in a 100 ml
measuring flask. Make the volume up to 100ml by adding distilled water. 4. Take 20
ml of the solution from the measuring flask into a. Titration flask and add 20 ml
of dilute sulphuric acid to it. Heat the mixture to about 60
0

C and titrate it

against N\20 KMnO4. Taken in a burette. The end point is appearance of permanent
light pink color. 5. Repeat the above experiment with 50.0 grams of 1, 2 and 3 days
old guava fruit.
OBSERVATIONS :–
Weight of guava fruit taken each time Volume of guava extract taken in each
titration Normality of KMnO4 solution = 20.0 ml = 1\20 = 50.0grams

OBSERVATION TABLE Guava extract from Burette readings Concordant volume of N\20
KMnO4 solution used. 4.8ml 4.1ml 3.6ml 3.0ml

Initial Fresh guava One day old guava Two days old guava Three day old guava O ml O
ml O ml O ml

Final 4.8ml 4.1ml 3.6ml 3.0ml

The strength of guava fruit at different stages of ripening -

Guava extract from Fresh One day old Two days old Three days old

Strength 1.056 g/liters 0.902g /liters 0.792g/liters 0.66g/liters

RESULT:
It is concluded from above experiment that the amount of oxalate ion in guava at
different stages of ripening decreases.
PRECAUTIONS:
1.) 2.) 3.) 4.) 5.) The apparatus must be clean. Handle acid with care. Balance
should be accurate. Mix the content well. Take reading of lower meniscus.
BIBLIOGRAPHY

  

Chemistry Practical Manual

www.scribd.com

www.google.com