INTRODUCTION Guava is a common sweet fruit found fou nd in India and many other places around the world.Guavas are plants in the Myrtle family (Myrtaceae) genus Psidium (meaning "pomegranate" in Latin), which contains aout ! species of tropical shru. #n ripening it turns yellow in color. color. $ich in vitamin %, this fruit is a rich source of o&alate ions whose content varies during the di'erent stages of ripening. Guavas have a pronounced and typical fragrance, similar to lemon rind ut less in strength. Guava has the highest percentage of vitamin % among all citrus fruit fruit.. It also also cont contai ains ns o&ala &alates tes,, amou amount nt of whic which h varie varies s duri during ng ripening of fruit. uring the process of removal of two euivalent hydrogen of vitamin % (*scoric acid) molecules, ehydroascoric acid is formed . ehydroascoric acid is further o&idi+ed to o&alic acid in alaline medium. #&alic #&alic acid acid is a caro&yl caro&ylic ic acid, acid, primaril primarily y found in plants plants and animals.It has a chemical formula % --#/ .It is not an essential molecule and is e&creted from our ody, unchanged. #ur ody either produces o&alate on its own or converts other molecules li lie 0itam itamiin % to o&al &alate. ate. 1&te 1&terrnal nal sour ources ces li lie food food also also contriute to the accumulation of o&alate in our ody. 2he o&alate present in the ody is e&creted in the form of urine as waste. 2oo much of o&alate in our urine results in a medical condition called hyper hypero& o&alu aluria ria,, common commonly ly refer referre red d to as idney idney stones stones.. iet is looed upon as a preventive measure in addition to medication to treat idney stones.
BENEFITS AND USES OF GUAVA •
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Guavas are an e&cellent source of vitamin % and also contain iron calcium, and phosphorus. 2he guava fruit contains the highest vitamin % content out of all the citrus fruits with as much as !3 mg per ! g if fruit. #lder children and adults, a cup once or twice daily of a leaf decoction is the tropical heral standard medicine. * guava leaf decoction is taen to relieve colds and ronchitis. 2he roots, ar, leaves and immature fruits, ecause of their astringency, are commonly employed to halt gastroenteritis, diarrhea, dysentery and vomiting in cholera patients. It also has hypoglycemic and anti acterial properties. 2he fruit, when eaten whole helps reduce oth, high lood pressure and cholesterol levels. Guava ene4ts in attling diaetes, comats cancer and protects prostate. Guava can improve heart health y helping to control lood pressure and cholesterol.
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Guava is highly e'ective in removing constipation.
PROPERTIES /ACTIONS DOCUMENTED BY RESEARCH Guava fruit act as a: *meicide, analgesic (pain reliever), antiacterial, anticandidal, antidysenteric, antifungal, antimalarial, antio&idant, antispasmodic, antiulcerous, cardio depressant, cardiotonic (tones, alances, strengthens the heart), central nervous system depressant, cough suppressant, gastrototonic (tones, alances ,strengthens the gastric tract), hypotensive (lowers lood pressure), sedative, vasoconstrictor). Ot!r Pr"#!rti!s/Acti"$s D"cu%!$t!& '( Tra&iti"$a) Us! Guava fruit also has the following e'ects on human health5 *nti6 an&iety, anticonvulsant, antiseptic, astringent, lood cleanser, digestive stimulant, menstrual stimulant, neervine(alances 7 calms nerves), vermifuge (e&pels worms). Mai$ Acti"$s *i$ "r&!r+ : *ntidysenteric, antiseptic, antiacterial, antispasmodic, cardiotonic (tones, alances, strengthens the heart).
Dru, I$t!racti"$s : 8one reported, however e&cessive or chronic consumption of guava may potentiate some heart medications. C"$trai$&icati"$s : •
Guava has recently demonstrated cardiac depressant activity and should e used with caution y those on heart medications.
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Guava fruit has shown to lower lood sugar levels and it should e avoided y people with hypoglycemia.
METHODO-OGY Aci&.'as! titrati"$ 9hen an acid ase reaction is used, the process is called aci&. 'as! titrati"$. 9hen a redo& reaction is used, theprocess is called a r!&" titrati"$. 2itration is also called v")u%!tric a$a)(sis, which is type of uantitative chemical analysis. 2itration is a laoratory techniue y which we can determine the concentration of an unnown reagent using a standard concentration of another reagent that chemically reacts with the unnown. 2his standard solution is referred to as the :titrant;. 9e have to have some way to determine when the reaction is complete that we are using. 2his is referred to as the :end point; or more technically the euivalence point. *t that point, the entire unnown has een reacted with the standard titrant and some ind of chemical indicator must let us now when that point haseen arrived at. Generally, we now the 8ormality of the titrant since it is a standard solution. 9e also pre6measure the volume of the unnown. 9e then titrate with the standard from a urette into the container with the measured unnown and the chemical indicator until the indicator either turns color or a precipitate indicates that the end point or the euivalence point has een reached. aving the initial and 4nal readings of the titrant urette gives us the volume of the titrant used.2he only unnown in the aove euation is the 8ormality of the unnown.Molarities of acidic and asic solutions are often used to convert ac and forth etween moles of solutes and volumes of their solutions, ut how were the molarities of these solutions determined< 2his
section descries a procedure called titration, which can e used to 4nd the molarity of a solution of an acid or a ase. In titration, one solution (solution =!) is added to another solution ( solution = -) until a chemical reaction etween the components in the solutions has run to completion. >olution=! is called the titrant, and we say that it is used to titrate solution =-. 2he completion of reaction is usually shown y a change of color caused y a sustance called an indicator. * solution of a sustance that reacts with the solute in solution =- is added to a urette. (* urette is a laoratory instrument used to add measured volumes of solutions toother containers). 2his solution in the urette, which has a nown concentration, is the titrant. 2he urette is set up over the 1rlenmeyer ?as so the titrant can e added in a controlled manner to the solution to e titrated (4gure !) .@or e&le a .!!A M 8a# solution might e added to a urette, which is set up over the 1rlenmeyer ?as containing the nitric acid solution.
R!&" titrati"$ $edo& titration (also called o&idation reduction titration ) is a type of titration ased on a redo& reaction etween the analyte and titrant.It is a titration of a reducing agent y an o&idi+ing agent etween the analyte and titrant.$edo& reaction may involve the use of a redo& indicator.2his e&periment involves the use of potassium permanganate which is the o&idi+ing agent as well as the indicator.Permanganate ion is a powerful o&idi+ing agent, especially in acidic solution, which can e used to analy+e (y titration )solutions containing many di'erent species. In these titration reactions, the intensely colored Mn# /6 ion is reduced to form the colorless Mn-Bion.*n advantage of using the
permanganate ion in the titration of colorless unnown solutions is that it is :self indicating;. *s long as the remains of the reducing agent is present in the sample, the color of Mn#/6uicly disappears as it is reduced to Mn-B. owever, at the endpoint, all the reducing agent has een used up so the ne&t drop of Mn#/6 solution is suCcient to cause an easily detected color change, colorless (faint, permanent peach 7 pin ). >o we now that at the end point,the o&idi+ing agent and reducing agent (-#-or @e-B) have reacted in e&actly in proportion to their stoichiometry in the alanced redo& euation. If we now how much of the o&idi+ing agent we added, then we can 4gure out e&actly how much reducing agent was present in the unnown.
E0PERIMENT Ai%: 2o study the presence of o&alate content in guava fruit at di'erent stages of ripening.
R!1uir!%!$ts: !ml measuring ?as, pestle and mortar, eaer, titration ?as, funnel urette, weight o&, 4lter paper, dilute ->#/ ,87- DM8#/ , guava fruits at di'erent stages of ripening.
T!"r(: #&alate ions are e&tracted from the fruit y oiling pulp with dil.->#/. 2hen o&alate ions are estimated volumetrically y titrating the solution with standard DM8# / solution.
Pr"c!&ur!: •
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9eigh A.gm of fresh guava and crush it to a 4ne pulp using pestle mortar. 2ransfer the crushed pulp to a eaer and add aout Aml dil.->#/ to it. Eoil the contents for aout ! minutes. %ool 4lter the contents in a ! ml measuring ?as. the volume up to !ml y adding distilled water.
Mae
2ae - ml of the solution from the measuring ?as into a 2itration ?as and add - ml of dilute sulphuric acid to it. eat the mi&ture to aout F % and titrate it against 8- DMn#/ taen in a urette. 2he end point is appearance of permanent light pin color. $epeat the aove e&periment with A. grams of !, -and H days old guava fruit.
O's!rvati"$s: 9eight of guava fruit taen each time
A.g
0olume of guava fruit taen in each titration 8ormality of DM8#/ solution
-.ml
!7-
OBSERVATION TAB-E ,uava !tract c"$c"r&a$t v")u%! "f fr"% i$itia) 5MNO6 us!&7 #ne day old ml guava 2wo day old ml guava 2hree day old ml guava
Bur!tt! r!a&i$,s 2$a)
N/34
/! ml
/!ml
HFml
HFml
Hml
Hml
Ca)cu)ati"$s @or one day old guava 8!0! 8-08! J ! !7- J /! 8! .-A 8 >trength of o&alate in fresh guava e&tract 8ormality J 1.mass of diluted e&tract
.-A J // g7litre of diluted e&tract K.- g7litres. @or two day old guava 8!0! 8-08! J ! !7- J HF 8! .!3 8 >trength of o&alate in fresh guava e&tract 8ormality J 1.mass of diluted e&tract .!3 J // g7litre of diluted e&tract .K- g7litres.
@or three day old guava 8!0! 8-08! J ! !7- J H 8! .!A 8 >trength of o&alate in fresh guava e&tract 8ormality J 1.mass of diluted e&tract .!A J // g7litre of diluted e&tract F.F g7litres.
T! str!$,t "f ,uava fruit at &i8!r!$t sta,!s "f ri#!$i$, #ne day old guava 6
K.- g7litres
2wo day old guava 6
.K- g7litres
2hree day old guava 6
F.F g7litres.
R!su)t It is concluded from the aove e&periment that the amount of o&alate ion in guava at di'erent stages of ripening decreases.
Pr!cauti"$s: •
2he apparatus must e clean.
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andle acid with care.
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Ealance should e accurate.
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Mi& the content well.
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2ae reading of lower meniscus.
BIB-IOGRAPHY •
C"%#r!!$siv! practical chemistry la manual
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www.google.com
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www.scrid.com
CONTENTS •
Introduction
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Eene4ts and uses of guava
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Properties 7actions documented y research
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Methodology
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1&periment
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Eiliography
