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.N
o.

Topic

1.

INTRODUCTION

2.

BENEFITS AND USES OF GUAVA

3.

PROPERTIES / ACTIONS DOCUMENTED BY

RESEARCH

4.

FOOD VALUE
PORTION

5.

ACID BASE TITRATION

6.

REDOX TITRATION

7.

TO STUDY THE PRESENCE OF OXALATE ION

IN GUAVA FRUIT AT DIFFERENT STAGES OF
RIPENING

8.

BIBLIOGRAPHY

PER

100

OF

EDIBLE

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 greencolored 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.

2.
3.
4.

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

5.
6.
7.
8.

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.

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

quantitative chemical analysis.

is

type

of

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 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
+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
50.0grams

Volume of guava extract taken in

each titration
ml

Normality of KMnO4 solution

20.0

= 1\20

OBSERVATION TABLE
Guava extract
Burette readings Concord
from
ant
volume
of N\20
KMnO4
solution
used.
Initial
Final
Fresh
guava
One
day
old guava

O ml

4.8ml

4.8ml

O ml

4.1ml

4.1ml

Two days
old guava

O ml

3.6ml

3.6ml

Three day
old guava

O ml

3.0ml

3.0ml

The strength of guava fruit at

different stages of ripening Guava extract from

Strength

Fresh
One day old

1.046 g/liters
0.910g /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.)
2.)
3.)
4.)

The apparatus must be clean.

Handle acid with care.
Balance should be accurate.
Mix the content well.

5.)

Take reading of lower meniscus.