INDEX

CERTIFICATE
ACKNOWLEDGEMENT
DECLARATION
AIM
INTRODUCTION
THEORY
REQUIREMENTS
PROCEDURE
OBSERVATION
BIBLIOGRAPHY

Aim

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.
2) 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.

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

CERTIFICATE
This is to certify that this project is
submitted by UMESH KUMAR to
chemistry department RTC +2 HIGH
SCHOOL,RANCHI was carrid out by
her under the guidance and
supervision of MR. SATYAPAL SIR
during acadmic session 2016-17.

NAME: UMESH KUMAR

CLASS: 12TH

ROLL NO:

DATE:
INTERENAL EXAMINAR
EXTERNAL EXAMINAR

ACKNOWLEDGME
NT
Our project can never begin without
you,dear god,rather that saying THANK
YOU to you,you know that we feel like
saying I love you.to you always.

We must say thanks to our PARENTS

who provided us sufficient money and
help in making this project.
Special thanks to our PRINCIPAL our
VICE PRINCIPAL and our chemistry
teacher MR. SATYAPAL SIR who gave
support to us and library which provides
all useful books related to this project.
Next on our thank list are our
FRIENDS,TEACHERS
who
really
showered constructive feedbacks and
suggestion without with this project
would not have been in present form.
THANK YOU. . . . . . . .

DECLARATION
We hereby declare that the project
work
entitled
STUDY
OF
PRESENCE OF OXALATE IONS IN

GUAVA FRUIT AT DIFFERENT

STAGES OF RIPING submitted to
the
RTC
+2
HIGH
SCHOOL,RANCHI is a record of
original work done by me, except for
quotations and summaries which
have been duly acknowledged, under
guidance of MR. SATYAPAL SIR.
The project has not been accepted
for
any
credits
based
on
investigatory projects previously.