Study Of The Presence Of Oxalate Ion Content In Guava Fruit At
Different stages of ripening.
Submitted by: - Pratibha Singh
Class: - XII (A) Roll No. :- 38 Submitted to :- Mr. B.N Gupta S.NO. TOPIC
1. INTODUCTION
2. BENEFITS AND USES OF GUAVA
3. PROPERTIES / ACTION DOCUMENTED BY
RESEARCH 4. FOOD VALUE PER 100g OF EDIBLE PORTION
5. ACID BASE TITRATION
6. REDOX TITRATION
7. TO STUDY THE PRESENCE OF OXALATE ION IN
GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING 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 yellow on light yellow on ripening , the pulp of the embedded in it. Guava has the highest percentage of Vitamin C among all citrus fruit. It also contains oxalates, among of which varies during pipening 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 iron, calcium, and phosphorus. The guava fruit contain the highest vitamin C content out of all citrus fruits as much as 180 mg per 100g of 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 level . 6. Guava benefits in battling diabetes, combats cancer and protect prostate. 7. Guava can improve heart health by helping to control blood pressure and cholesterol. 8. Guava is highly effective in removing constipation. PROPERTIES / ACTIONS DOCUMENTED BY RESEARCH
Guava fruit acts as a : Amebicide , analgesic ( pain
When an acid base reaction is used , the process is 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. Titation is a laboratory technique by which we can determine the concentration of an known 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 referref 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 volm of the unknown. We then titrate with the standard from a burette into the container with the measured unknown and the chemical indicator either turns color or a precipitates indicates that the end point or the equivalence point has been reched. Having the initial and final readings of titrant burette gives us the volume of the titrant used. The only unknown in the equation is the Normality of the unknown. Molarities of acidic and basic solution are often used to convert back and forth between moles of solutes and volumes of their solutions, but how were 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 is added to another 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 titrante solution 2.
The completion of reaction is usually shown by a change of a
substance that reacts with the solute in solution 2 is added to a burette . 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. 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 is a type of titration based on redox reaction
between the 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. 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) solution containing many different species. In these titration reactions, the intensely colored MnO-4 ion is reduced to form the colorless Mn+2 ion. As 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 disapperars as it is reduced to Mn+2.
However , at the endpoint, all the reducing agent has
been up so the next drop of MnO-4 solution is sufficient to cause an easily detechted 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 balance 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
Requirement- 100ml measuring flask, pestle
and mortar , beaker, titration flask , funnel , weight box, filter paper, dilute H2SO4 – N\20 KMnO4 , guava fruit at different stages of ripening.
Theory- Oxalate ions are extracted from fruit by
boiling pulp dil. H2SO4 . Then oxalte ion are estimated volumetrically by titrating the solution with standard KMnO4 solution. OBSERVATION- Weight of guava fruit taken each time =50.0gram Volume of guava extract taken in each titration = 20.2ml Normality of KMnO4 solution = 1/20 OBSERVATION TABLE The stenght of guava fruit at different stages of ripening- Guava extract from strength Fresh 1.056 g / Liters One day old 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 decreses. Precautions: 1. The apparatus must be clean. 2. Hndle acid with care. 3. Balance should be accurate. 4. Mix the content well. 5. Take reading of lower meniscus. CERTIFICATE This is to certify that this project is submitted by Pratibha Singh student of class XIIth A in acadmic year 2018-2019 of Shivalik Cambridge College and given satisfactory account of it . Date: Teacher principal (signature) (signature)