All India Senior Secondary Examination

Examination 2010 - 2011

An investigatory project on

Chemistry
PROJECT: TO STUDY THE PRESENCE OF

OXALATE ION CONTENT IN GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING.

Submitted by:
ANUKRITI SHARMA Class- XII A (sci.) Roll no: 06 Air force school

Chakeri , Kanpur(up)

CERTIFICATE
This is to certify that ANUKRITI SHARMA has satisfactorily completed the project in CHEMISTRY on OXALATE ION prescribed by the AISSCE course in this school in the year 2010-2011. I have examined the project and hereby accord my approval of it as a study carried out and presented in the manner required for its acceptance. This does not necessarily endorse or accept every statement made, opinion expressed or conclusion drawn it only signifies the acceptance of the project for the purpose for which it is submitted.

Mr. Rajesh Pandey Saroj Sharma

PRINCIPAL In charge Air Force School (chemistry)

Mrs.
Teacher

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Principal, Rajesh Pandey, Air Force School, Chakeri, Kanpur for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to Mrs. Saroj Sharma,

chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.
ANUKRITI SHARMA Class Xii-A Roll no: 06 Air Force school Chakeri, Kanpur (Up)

Ai m
TO STUDY THE PRESENCE OF OXALATE ION CONTENT IN

GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING.

INTRODUCTION
Guava is a sweet, juicy and light or dark green colored fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow color 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 of ripening.

THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dilute H2SO4. The oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution.

REQUIREMENTS
(A) APPARATUS 100 ml measuring flask pestle mortar beaker titration flask

 funnel burette weight box filter paper (B) CHEMICALS dilute H2SO4 N/20 KMnO4 solution guava fruits at different stages of ripening

PROCEDURE
1)Weigh 50.00 gm of fresh guava and crush it to a fine pulp using pestle and mortar.

Transfer the crushed pulp to a beaker and add about 50 ml dilute H2SO4 to it. 3)Boil the contents for about 10 minutes. 4)Cool and filter the contents in a 100 ml measuring flask. Make the volume upto 100 ml by adding distilled water. 5)Take 20 ml of the solution from the measuring flask into a titration flask and add 20 ml of dilute sulphuric acid to it. 6) Heat the mixture to about 60C and titrate it against N/20 KMnO4 solution taken in a burette. The end point is appearance of permanent light pink color. 7)Repeat the above experiment with 50.00 gm of 1, 2 and 3 days old guava fruit.
2)

OSERVATIONS
Weight of guava fruit taken each time=50gm Volume of guava extract taken in each titration=20 ml Normality of KMnO4 solution =1/20

Bibliography 1. Chemistry practical book (comprehensive) by Laxmi Publication. 2. Google.com

3. Icbse.com