Chemistry Investigatory Investigatory project
Name: shashank Class: XII-D Board rollno. :
ACKN!"#D$#%#N& &his proje roject ct 'as very innova ovative ive and e(citing
)or
me.
I
co*ld
+ring
it
o*t
s*ccess)*lly and so I am thank)*l to a co*ple o) people. ,irst o) all I am highly o+liged to my Chemistry Chemistry teacher teacher %s. Chitra $opalan 'ho approved me )or this topic and g*ided me thro*gh o*gho* o*tt.
I am tha thank)* k)*l to t. t. /a*l0s l0s
scho school ol la+o la+ora rato tory ry and and la+ la+ assi assist stan antt 'ho 'ho helped
me
to
s*ccess)*lly
carry
o*t
titrations and ta*ght me ho' to handle the che chemica icals car care)* e)*lly lly. I 'o*ld o*ld also lso lik like to thank my )riends and )amily )or s*pporting me morally. "ast +*t not the least1 I 'o*ld like like to thank thank my instit*tion instit*tion )or allo'ing allo'ing me to do this project and )or providing me 'ith all
the
necessary
chemicals
that
'ere
re2* e2*ire ired. It is all d*e d*e to the s*ppor port and concern o) the a+ove people and instit*tion that
I
co*ld
complete
my
investigator
project satis)actorily 'itho*t 'hich things 'o*ld have ever gone 'ell.
C#3&I,ICA&# This is to certify that this project is submitted by
4A4ANK student of class XII in the academic year 2015-16 of t. /a*l0s chool and given satisfactory account of it I have e!amined the project and hereby accord my approval of it as a study carried out and presented in the manner re"uired for its acceptance This does not necessarily endorse or accept every statement made or opinion e!pressed or conclusion dra#n$ but only signi%es the acceptance of the project for the purpose it is submitted for
Date:
&eacher
/rincipal
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IN&3D8C&IN &uava or psidum guajava is one of the various mystaceous trees or shrubs of the genus psidum 'hen ripe$ it has dar( or light green-colored peel #hich turns light yello# on ripening$ the pulp of the fruit is cream colored #ith many seeds embedded in it &uava has the highest percentage of vitamin ) among all citrus fruit It also contains o!alates$ amount of #hich varies during ripening of fruit *uring the process of removal of t#o e"uivalent hydrogen of vitamin ) +,scorbic acid molecules ta(e
place
*ehydroascorbic
acid
is
o!idi.ed to o!alic acid in al(aline medium
further
B#N#,I& AND 8# , $8AA
1
&uavas are an e!cellent source of vitamin ) and also contain iron calcium$ and phosphorus The guava fruit contains the highest vitamin ) content out of all the citrus fruits #ith as much as 1/0 mg per 100 g if fruit
2
lder children and adults$ a cup once or t#ice daily of a leaf decoction is the tropical herbal medicine standard
, guava leaf decoction is ta(en to relieve colds and bronchitis
The roots$ bar($ 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$ #hen eaten #hole helps reduce both$ high blood pressure and cholesterol levels
6
&uava bene%ts in battling diabetes$ combats cancer and protects prostate
3
&uava can improve heart health by helping to control blood pressure and cholesterol
/
&uava is highly constipation
e4ective
in
removing
/3/#3&I# < AC&IN DC8%#N&#D B= 3##A3C4 $*ava )r*it acts as a : ,mebicide$ analgesic anticandidal$ antimalarial$ antiulcerous$
+pain
reliever$
antibacterial$
antidysenteric$ antio!idant$ cardio
antifungal$ antispasmodic$
depressant$
cardiotonic
+tones$ balances$ strengthens the heart$ central nervous system depressant$ cough suppressant$
gastrototonic +tones$ balances$ strengthens the gastric
tract$
hypotensive
+lo#ers
blood
pressure$ sedative$ vasoconstrictor
ther
/roperties
Doc*mented +y &raditional 8se &uava fruit also has the follo#ing e4ects on human
health
,nti-an!iety$
anticonvulsant$
antiseptic$ astringent$ blood cleanser$ digestive stimulant$
menstrual
stimulant$
neervine
+balances calms nerves$ vermifuge +e!pels #orms
%ain Actions 5in order6 : ,ntidysenteric$ antiseptic$ antibacterial$ antispasmodic$ cardio tonic +tones$ balances$ strengthens the heart
Dr*g Interactions :
7one reported$ ho#ever e!cessive or chronic consumption of guava may potentiate some heart medications
Contraindications : 1
&uava has recently demonstrated cardiac depressant activity and should be used #ith caution by those on heart medications
2
&uava fruit has sho#n to lo#er blood sugar levels and it should be avoided by people #ith hypoglycemia
,D A"8# /#3 7?? g , #DIB"# /3&IN
ACID BA# &I&3A&IN
'hen an acid base reaction is used$ the process is called acid-+ase titration 'hen a redo! reaction is used$ the process is called a redo(
titration Titration is also called vol*metric analysis$ #hich is type of "uantitative chemical analysis Titration is a laboratory techni"ue by #hich #e can determine the concentration of an un(no#n reagent
using
a
standard
concentration
of
another reagent that chemically reacts #ith the un(no#n This standard solution is referred to as the 8titrant9 'e have to have some #ay to determine #hen the reaction is complete that #e are using This is referred to as the 8end point9 or more technically the e"uivalence point ,t that point$ the entire un(no#n has been reacted #ith the standard titrant and some (ind of chemical
indicator must let us (no# #hen that point has been arrived at &enerally$ #e (no# the 7ormality of the titrant since it is a standard solution 'e also premeasure the volume of the un(no#n 'e then titrate #ith the standard from a burette into the container #ith the measured un(no#n and the chemical indicator until the indicator either turns color or a precipitate indicates that the end point or the e"uivalence point has been reached :aving the initial and %nal readings of the titrant burette gives us the volume of the titrant used The only un(no#n in the above e"uation is the 7ormality of the un(no#n ;olarities of acidic and basic solutions are often used to convert bac( and forth bet#een moles of solutes and volumes of their solutions$ but ho# #ere
the
molarities
of
these
solutions
determined< This section describes a procedure called titration$ #hich can be used to %nd 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
bet#een
the
components
in
the
solutions has run to completion >olution =1 is called the titrant$ and #e say that it is used to titrate solution =2 The completion of reaction is usually sho#n by a change of color caused by a substance called an indicator , solution of a substance that reacts #ith the solute in solution =2 is added to a burette +, burette is a laboratory instrument used to add measured
volumes
of
solutions
to
other
containers This solution in the burette$ #hich has a (no#n concentration$ is the titrant The burette is set up over the ?rlenmeyer @as( so the titrant can be added in a controlled manner to the solution to be titrated +%gure 1 Aor e!ample a 0115 ; 7a: solution might be added to a burette$ #hich is set up over the ?rlenmeyer @as( containing the nitric acid solution
3#DX &I&3A&IN Bedo! titration +also called o!idation reduction titration is a type of titration based on a redo! reaction bet#een the analyte and titrant It is a titration of a reducing agent by an o!idi.ing agent bet#een the analyte and titrant Bedo! reaction may involve the use of a redo! indicator This e!periment involves the use of potassium permanganate #hich is the o!idi.ing agent as #ell as the indicator Cermanganate ion is a po#erful o!idi.ing agent$ especially in acidic solution$ #hich can be used to analy.e +by titration solutions containing many di4erent species In these titration reactions$ the intensely colored ;n- ion is reduced to form the colorless ;n
D2
ion
,n advantage of using the permanganate ion in the titration of colorless un(no#n solutions is
that it is 8self-indicating9 ,s long as the reducing agent remains present in the sample$ the color of ;n- "uic(ly disappears as it is reduced to ;n D2 :o#ever$ at the endpoint$ all the reducing agent has been used up so the ne!t drop of ;n - solution is suEcient to cause an easily detected color change colorless +faint$ permanent peach pin( >o #e (no# that at the endpoint$ the o!idi.ing agent +;n- and reducing agent +: 22 or Ae their
D2
have reacted in e!actly in proportion to
stoichiometry
in
the
balanced
redo!
e"uation If #e (no# ho# much of the o!idi.ing agent #e added$ then #e can %gure out e!actly ho# much reducing agent #as present in the un(no#nF
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3#8I3#%#N& E 100ml
measuring
@as($
pestle
and
mortar$
bea(er$ titration @as($ funnel burette$ #eight bo!$ %lter paper$ dilute :2> 7G20 H;7o$ guava fruits at di4erent stages of ripening
&4#3= !alate ions are e!tracted from fruit by boiling pulp #ith dil:2 > Then o!alate ions are estimated volumetrically by titrating the solution #ith standard H;n solution
/3C#D83# E 1
'eigh 500 gram of fresh guava and crush it to a %ne pulp using pestle mortar
2
Transfer the crushed pulp to a bea(er and add about 5o ml dilute :2 > to it Joil he contents for about 10 minutes
)ool and %lter the contents in a 100 ml measuring @as( ;a(e the volume up to 100ml by adding distilled #ater
Ta(e
20
ml
of
the
solution
from
the
measuring @as( into a Titration @as( and add 20 ml of dilute sulphuric acid to it :eat the mi!ture to about 60
0
) and titrate it against
7G20 H;n Ta(en in a burette The end point is appearance of permanent light pin( color 5
Bepeat the above e!periment #ith 500 grams of 1$ 2 and days old guava fruit
B#3A&IN :E 'eight of guava fruit ta(en each time
K
500grams Lolume of guava e!tract ta(en in each titration
K 200 ml
7ormality of H;n solution
K 1G20
J>?BL,TI7 T,JM?
$*ava e(tract )rom
B*rette readings Concord ant vol*me o) NF9? K%n> sol*tion *sed. Initial Ainal
,resh g*ava ne day g*ava &'o days g*ava &hree day g*ava
ml
/ml
/ml
old
ml
1ml
1ml
old
ml
6ml
6ml
old
ml
0ml
0ml
&he strength o) g*ava )r*it at diGerent stages o) ripening -
$*ava e(tract )rom
trength
,resh ne day old
1056 gliters 0N02g liters
&'o days old
03N2gliters
&hree days old
066gliters
3#8"&: It is concluded from above e!periment that the amount of o!alate ion in guava at di4erent stages of ripening decreases
/3#CA8&IN: 1
The apparatus must be clean
2
:andle acid #ith care
Jalance should be accurate
;i! the content #ell
5
Ta(e reading of lo#er meniscus
BIB"I$3A/4= )hemistry
Cractical ;anual
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