SESSION 2010-2O11





ACKNOWLEDGEMENT It is with great pleasure that I find myself penning down these lines to express sincere thanks to various peoples who helped me a long way in completing this project. I would also like to thanks lab attendants and school authorities for providing us lab facilities. I would also like to thanks my parents who not only help but also gain useful guidance throughout my project RAHUL BORA 12 SCIENCES . ALPANA BISARIA for her guidance and support throughout this project. I would like to thanks our chemistry teacher Mrs.

(Ascorbic acid) molecules take place. amount of which varies during ripening of fruit. 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.Introduction Guava or ps um guajava is one of the various mystaceous trees or shrubs of the genus psidum. It also contains oxalates. . During the process of removal of two equivalent hydrogen of vitamin C. Dehydroascorbic acid is further oxidized to oxalic acid in alkaline medium. it has dark or light green-colored peel which turns light yellow on ripening. When ripe.

H2 SO4. .To study the presence of oxalate ion in guava fruit at different stages of ripening 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. Then oxalate ions are estimated volumetrically by titrating the solution with standard KMnO 4 solution.

Take 20 ml of the solution from the measuring flask into a.0 grams of 1 2 and 3 days old guava fruit. 2. Transfer the crushed pulp to a beaker and add about 5o ml dilute H2 SO4 to it. Cool and filter the contents in a 100 ml measuring flask. Boil he contents for about 10 minutes. .PROCEDURE 1 Weigh 50. 5. The end point is appearance of permanent light pink color. Taken in a burette. 3.0 gram of fresh guava and crush it to a fine pulp using pestle mortar. Make the volume up to 100ml by adding distilled water. 4. Repeat the above experiment with 50. Titration flask and add 20 ml of dilute sulphuric acid to it. Heat the mixture to about 60 0 C and titrate it against N\20 KMnO4.

1ml 3.8ml 4.1ml 3.0 ml = 1\20 = 50. Initial Fresh guava One day old guava Two days guava Three day guava old old O ml O ml O ml O ml Final 4.0ml .0grams OBSERVATION TABLE Guava extract from Burette readings Concordant volume of N\20 KMnO4 solution used.6ml 3.6ml 3.0ml 4.OBSERVATIONS Weight of guava fruit taken each time Volume of guava extract taken in each titration Normality of KMnO4 solution = 20.8ml 4.

66g/liters Result: It is concluded from above experiment that the amount of oxalate ion in guava at different stages of ripening decreases.792g/liters 0.The strength of guava fruit at different stages of ripening- Guava extract from Fresh One day old Two days old Three days old Strength 1. .902g /liters 0.056 g/liters 0.

Teacher s signature Mrs. ALPANA BISARIA .APPROVAL CERTIFICATE This is to approve that RAHUL BORA of 12 sciences of ARMY SCHOOL BAREILLY CANTT has completed his board chemistry investigatory project during academics year 2010-2011.

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