Certificate

Certificate
This is to certify that Shreya Rajpal of class XII

science of Abhinav Public School, Delhi
has completed his demonstration file under the
supervision of Mr. Yadvendra Singh. She has
taken proper care and shown utmost sincerity in
the completion of this file.I certify this file is up to
my expectations and as per the guidelines issued

by C.B.S.E.Mr. Yadvendra Singh Signature
Project Report On Determination of
the Oxalate Content in Guava Fruit
ACKNOWLEDGEMENT
I express my deep sense of gratitude to my teacher
Mr. Yadvendra Singh for his valuable guidance,
inspiration and help provided in every aspect if
this project.I am thankful to him for his constant
evaluation of the project.Last but not the least, I extend
my sincere thanks to my School, Assistant,
and Friends, who played an important role in proper
tunings of my project.
Shreya Rajpal 12
th
Science
EXPERIMENT
AIM:Guava is mainly a winter fruit. It has medicinal
properties and is cultivated in almost every part of
India. Approximate composition of this fruit is:
Constituents
% Amount
Water
76.10
Protein
1.50
Fats
0.20
Calcium
0.01
Phosphorus
0.04
Vitamin C
0.03
Organic matter
14.50
Guava a fruit that contains maximum amount of
Vitamin C, after Amala but amount of Vitamin C
decreases with the ripening of Fruits.Vitamin C
gets converted into oxalate with ripening of fruit. Thus
amount of oxalate in the fruit is a reflection on the
amount of Vitamin C in the fruit and its
determination.Therefore, makes an important
study.OBJECTIVE:Determination of the oxalate
ions in guava fruit at different stages of its
ripening.THEORY:
Oxalate content of fruit is made into the solution

by boiling its pulp with distilled water and its
amount in the solution in determined by redox titration
using potassium permagnate (KMnO
4
)
solution.
Transfer the pulp obtained into a 250ml beaker. Wash
the pestle and mortar well with about 100ml of water
and transfer the washing also into the beaker.
Boil the contents in the beaker for about 10
minutes. Cool and filter through a funnel. Collect
the filtrate in a 250ml measuring flask. Make the
volume up to the mark i.e. 250 ml by adding Distilled
water. Label the flask as "Ripe guava solution".
Similarly, prepare 250 ml solution of 25g Semi Ripe,
Raw Guava.
Now, Pipette out 10 Ml of Solution from one of the flask
into a conical flask. Add 10 Ml of Dilute H
2
SO
4
to it. Warm the flask about 60 degree Centigrade and

titrate it with 0.05M KMnO
4
Solution until the colour of the solution just changes
to permanent Pink. Repeated the experiment
with same solution till three concurrent readings
are obtained.
Similarly, find out the amount of 0.05M KMnO

4
consumed for 10 Ml of three guava solutions. The
guava solution which consumes maximum volumes
of per magnate solution obtains maximum oxalate
ions.
Compare the three titre value i.e. volume of
KMnO
4
consumed for 10ml of the three guava solutions.
The Guava solution contains maximum
oxalate Ions.NOTE:The amount of oxalate ion
present in the solution i.e. Fruit can be
calculated quantitavely also. For this first

standardizes the KMnO
4
solution by titrating it against standard oxalic acid
solution. Then calculate the amount of oxalate
ions by applying N
1
V
1
=N
2
V
2
and Strength = Equivalent Weight X N
equation.OBSERVATION:Molarity of the KMnO
4
Solution=0.05 M End point = Colourless to
pink.Volume of guava solution Taken each time for
titration=10 ML.
Guava Solution
Buretting Initial
Reading Final
Volume of KmNo4
Concurrent Reading (ML)

Ripped Guava
Semi Ripped Guava
Raw Guava
CONCLUTION:The amount of oxalate ions increases

with the ripening of Guava.PRECAUTIONS:
Do not mix three fruits or their Solutions.
Boiled the crushed fruit with equal amount of water
and for the same length of time in all cases.
Wash the pestle and mortar well before after every
use.
Weighing should be done accurately and carefully.
BIBLIOGRAPHY
Wikimedia.org
Chemistry, Lab Manual for Class 12
th
Comprehensive's chemistry
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This is to certify that Shreya Rajpal of class XII

my expectations and as per the guidelines issued

Oxalate content of fruit is made into the solution

to it. Warm the flask about 60 degree Centigrade and

Similarly, find out the amount of 0.05M KMnO

calculated quantitavely also. For this first

Concurrent Reading (ML)

CONCLUTION:The amount of oxalate ions increases

Similar to chem proj (1)

Chemistry Project Guava

63992062 Study of Oxalate Ion Content in Guava

Physics Project File for Class 12th.

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chem proj (1)

Study of Oxalate Ion Content in Guava Fruit

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