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CERTIFICATE
Date :
Teacher
Principal
(Signature)
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School Stamp
CONTENTS
S.No.
Topic
1.
INTRODUCTION
2.
3.
4.
5.
6.
REDOX TITRATION
7.
8.
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 oxidized to oxalic
acid in alkaline medium.
1.
2.
3.
4.
5.
6.
7.
8.
antibacterial,
antifungal,
antimalarial,
anticandidal,
antidysenteric,
antioxidant,
antispasmodic,
suppressant,
gastrototonic
(tones,
balances,
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).
Drug Interactions :
None reported, however excessive orchronic consumption of
guava may potentiate some heart medications.
Contraindications :
1.
2.
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
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.
2.
3.
4.
C and titrate it
OBSERVATIONS :
Weight of guava fruit taken each time
= 50.0grams
= 20.0 ml
= 1\20
OBSERVATION TABLE
Guava extract from
Burette readings
Concordant
volume of
N\20
KMnO4
solution
used.
Initial
Final
Fresh guava
O ml
4.8ml
4.8ml
O ml
4.1ml
4.1ml
O ml
3.6ml
3.6ml
O ml
3.0ml
3.0ml
Strength
Fresh
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
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