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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
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.
OSERVATIONS
Weight of guava fruit taken
each time=50gm
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.
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.
DECLARATION
We hereby declare that the project
work
entitled
STUDY
OF
PRESENCE OF OXALATE IONS IN