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ACKNOWLEDGEMENT

This project was very innovative and exciting for me. Icould bring it out succes
sfully and so I am thankful to acouple of people.
First of all I am highly obliged to my

Chemistry teacher,Miss Deepa Jaiswal

who approved me for this topic andguided me throughout.I am also great full to
AadaharshilaSchool Library
for providing me with the necessary booksthat I required for the project. I am t
hankful to Montfortschool laboratory and lab assistant who helped me tosuccessfu
lly carry out titrations and taught me how to

handlethe chemicals carefully.I would also like to thank my friendsand family, f

or supporting me morally. Last but not the least,I would like to thank
my institution
for allowing me to do thisproject and for providing me with all the necessary ch
emicalsthat were required.
It is all due to the support and concernof the above people and institution that
I could completemy investigator project satisfactorily, without which thingswou
ld have never gone well.ARPIT SHRINGI

CERTIFICATE
This is to certify that this project is submitted by
ARPIT SHRINGI
student of class XII in the academic year 2012-13 of
AADHARSHILAACADEMY
and given satisfactory account of it.
Date :Teacher Principal(Signature) (Signature)School Stamp

CONTENTS
S.No. Topic1. INTRODUCTION2. BENEFITS AND USES OF GUAVA3. PROPERTIES / ACTIONS D
OCUMENTED BY RESEARCH4. FOOD VALUE PER 100 g OF EDIBLE PORTION5. ACID BASE TITRA
TION6. REDOX TITRATION7. TO STUDY THE PRESENCE OF OXALATE ION IN GUAVAFRUIT AT D
IFFERENT STAGES OF RIPENING8. BIBLIOGRAPHY

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