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    Sonali prodhan
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    Chemistry

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    Chemistry

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    2 views2 pages

    Chemistry Investigatory Project XII

    Uploaded by

    Sonali prodhan
    Chemistry

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    Download as pdf
    of 2
    Study of Oxalate lon Content in Guava Fruit INTRODUCTION Guavais sweet, juicy and light or dark green coloured fruit. It is cultivated in all parts of India. When ripe itacquires yellow colour and has a penetrating strong scent. The fruit is rich in vitamin Cand minerals, Itis a rich source of oxalate and its content in the fruit varies during different stages of ripening, OBJECTIVE OF PROJECT Inthis project, we will learn to test for the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening. AIM: To study the presence of oxalate ion content in guava fruit at different stages of ripening. REQUIREMENTS 100 ml measuring flask, pestle and mortar, beaker (250 ml), titration flask, funnel, burette, weight-box, pipette, filter paper, dilute H,SO,, 0.05 N KMnO, solution, guava fruits at different stages of ripening. THEORY Oxalate ions are extracted from the fruit by boiling pulp with dil. H,SO,, Then oxalate ions are estimated volumetrically by titrating the solution with standard KMnO, solution. PROCEDURE 1. Weigh 50.0 g of fresh guava and crush it to a fine pulp using pestle-mortar. 2. Transfer the crushed pulp to a beaker and add about 50 ml dil. H,SO, to it. Boil the contents for about 10 minutes. 3. Cooland filter the contents in a 100 ml measuring flask. Make the volume upto 100 ml by adding distilled water. 4, Take 20 ml of the solution from the measuring flask into a titration flask and add 20 ml of dilute suphuric acid to it. Heat the mixture to about 60°C and titrate it against N/20 KMnO, solution taken in a burette. The end point is appearance of permanent light-pink colour. 5. Repeat the above experiment with 50.0 g of 1, 2 and 3 days old guava fruit. . Comprehensive Practical Chemistry—xi1 OBSERVATIONS Weight of guava fruit taken each time =50.0g ‘Volume of guava extract taken in each titration = 20.0 ml. 1 Normality of KMnO, solution “>: One day oldguava | xml ‘Two days old guava xml ‘Three days old guava xml ‘CALCULATIONS For fresh guava NY, = NW, (@uava extract) (KMn0, soln.) 1 Ny x 20=—xx 20 x Normality of oxalate, Ny =——

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