guava fruit

Topics: Mortar and pestle, Chemistry, Titration Pages: 3 (505 words) Published: January 2, 2014
GUIRU NANAK PUBLIC SCHOOL

SECTOR-21, NAYA BAZAR

ROURKELA Dist. SUNDERGARH

CHEMISTRY INVESTIGATORY PROJECT

SESSION 2013-14

BY : SHRISHTI VISWAKARMA

CLASS : XII-A

ROLL No : 28

GUIDED BY : Mr.NEERAJ PANDEY & Mrs.YOGITA CHANDAK

Certificate

This is to certify that miss SHRISHTI VISWAKARMA student of Guru Nanak Public School, Sector-21, Rourkela class XII-B ROLL No 26. In the Session 2013-14 has completed the chemistry project and investigatory project according to the syllabus laid down by the CBSE new delhi.

ACKNOWLEDGEMENT

I take this opportunity to express my profound gratitude and deep regards to my Chemistry teacher for her exemplary guidance, monitoring and constant encouragement throughout the course of this thesis. I also express a deep sense of gratitude to my parents and elders for helping me in various tasks. I am obliged to the staff members of my school GURU NAYAK PUBLIC SCHOOL for the valuable information provided by them in their respective fields. I am grateful for their cooperation during the period of my assignment.

INTRODUCTION

GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour and has a penetrating string scent. The fruit is rich in vitamin C and mineral. It is rich source of oxalate ion and its content in the fruit varies during different stages. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution.

OBJECTIVE OF PROJECT

In this project, we will learn the test the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.

THEORY

Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate...
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