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project
Name: shashank
Class: XII-D
Board rollno. :
ACKNOWLEDGEMENT
This project was very innovative and
exciting
for
me.
could
bring
it
out
me
to
successfully
carry
out
the
necessary
chemicals
that
were
could
complete
my
investigator
CERTIFICATE
This is to certify that this project is submitted by
SHASHANK student of class XII in the academic
year 2015-16 of St. Pauls School and given
satisfactory account of it. I have examined the
project and hereby accord my approval of it as a
study carried out and presented in the manner
required for its acceptance. This does not necessarily
endorse or accept every statement made or
opinion expressed or conclusion drawn, but
only signifies the acceptance of the project for
the purpose it is submitted for.
Date:
Teacher
Principal
(Signature)
(Signature)
CONTENTS
S.N
Topic
o.
1.
INTRODUCTION
2.
3.
4.
RESEARCH
FOOD VALUE
5.
PORTION
ACID BASE TITRATION
6.
REDOX TITRATION
7.
PER
100
OF
EDIBLE
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
further
2.
3.
4.
5.
6.
7.
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
tract),
hypotensive
(lowers
blood
Other
Properties/Actions
health:
Anti-anxiety,
anticonvulsant,
menstrual
stimulant,
neervine
Drug Interactions :
Contraindications :
1.
2.
using
standard
concentration
of
the
molarities
of
these
solutions
between
the
components
in
the
volumes
of
solutions
to
other
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.
+2
stoichiometry
in
the
balanced
redox
REQUIREMENTS
100ml
measuring
flask,
pestle
and
mortar,
PROCEDURE
1.
2.
3.
4.
Take
20
ml
of
the
solution
from
the
OBSERVATIONS :
Weight of guava fruit taken each time
50.0grams
Volume of guava extract taken in
each titration
= 20.0 ml
= 1\20
OBSERVATION TABLE
Guava extract
from
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
Strength
Fresh
One day old
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.)
BIBLIOGRAPHY
Chemistry Practical Manual
www.google.com
PRADEEPS CHEMISTRY
BRITANNICA ENCYCLOPEDIA
CHEMISTRY TODAY