ACKNOWLEDGEMENT

This project was very innovative and

exciting

for

me.

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/Mr. ..

who

approved me for this topic and guided me

throughhout.I am also great full to Kendriya
Vidhalya

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

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

Principal

(Signature)

(Signature)
School Stamp

CONTENTS
S.N

Topic

o.
1.

INTRODUCTION

2.

BENEFITS AND USES OF GUAVA

3.

PROPERTIES / ACTIONS DOCUMENTED BY

4.

RESEARCH
FOOD VALUE

5.

PORTION
ACID BASE TITRATION

6.

REDOX TITRATION

7.

TO STUDY THE PRESENCE OF OXALATE ION

PER

100

OF

EDIBLE

IN GUAVA FRUIT AT DIFFERENT STAGES OF

8.

RIPENING
BIBLIOGRAPHY

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

oxidized to oxalic acid in alkaline medium.

further

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.

2.

Older children and adults, a cup once or

twice daily of a leaf decoction is the tropical
herbal medicine standard.

3.

A guava leaf decoction is taken to relieve

colds and bronchitis.

4.

The roots, bark, leaves and immature fruits,

because of their astringency, are commonly
employed to halt gastroenteritis, diarrhea,
dysentery and vomiting in cholera patients.

5.

It also has hypoglycemic and anti bacterial

properties. The fruit, when eaten whole helps
reduce both, high blood pressure and
cholesterol levels.

6.

Guava benefits in battling diabetes, combats

cancer and protects prostate.

7.

Guava can improve heart health by helping

to control blood pressure and cholesterol.

8.

Guava is highly
constipation.

effective

in

removing

PROPERTIES / ACTIONS
DOCUMENTED BY RESEARCH
Guava fruit acts as a : Amebicide,
analgesic
anticandidal,
antimalarial,
antiulcerous,

(pain

reliever),

antibacterial,

antidysenteric,
antioxidant,
cardio

antifungal,
antispasmodic,

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

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 premeasure 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
their

+2

) have reacted in exactly in proportion to

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
N\20 KMnO4.

C and titrate it against

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

50.0grams
Volume of guava extract taken in
each titration

= 20.0 ml

Normality of KMnO4 solution

= 1\20

OBSERVATION TABLE
Guava extract
from

Burette readings Concord

ant
volume
of N\20
KMnO4
solution
used.
Initial
Final

Fresh guava
One
day
guava
Two
days
guava
Three day
guava

O ml

4.8ml

4.8ml

old

O ml

4.1ml

4.1ml

old

O ml

3.6ml

3.6ml

old

O ml

3.0ml

3.0ml

The strength of guava fruit at

different stages of ripening -

Guava extract from

Strength

Fresh
One day old

1.056 g/liters
0.902g /liters

Two days old

0.792g/liters

Three days old

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.)

The apparatus must be clean.

2.)

Handle acid with care.

3.)

Balance should be accurate.

4.)

Mix the content well.

5.)

Take reading of lower meniscus.

BIBLIOGRAPHY

Chemistry Practical Manual

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