guava fruit
GUIRU NANAK PUBLIC SCHOOL
SECTOR-21, NAYA BAZAR
ROURKELA Dist. SUNDERGARH
CHEMISTRY INVESTIGATORY PROJECT
SESSION 2013-14
BY : SHRISHTI VISWAKARMA
CLASS : XII-A
ROLL No : 28
GUIDED BY : Mr.NEERAJ PANDEY & Mrs.YOGITA CHANDAK
Certificate
This is to certify that miss SHRISHTI VISWAKARMA student of Guru Nanak Public School, Sector-21, Rourkela class XII-B ROLL No 26. In the Session 2013-14 has completed the chemistry project and investigatory project according to the syllabus laid down by the CBSE new delhi.
ACKNOWLEDGEMENT
I take this opportunity to express my profound gratitude and deep regards to my Chemistry teacher for her exemplary guidance, monitoring and constant encouragement throughout the course of this thesis. I also express a deep sense of gratitude to my parents and elders for helping me in various tasks.
I am obliged to the staff members of my school GURU NAYAK PUBLIC SCHOOL for the valuable information provided by them in their respective fields. I am grateful for their cooperation during the period of my assignment.
INTRODUCTION
GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour 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. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution.
OBJECTIVE OF PROJECT
In this project, we will learn the test the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.
THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate ions
SECTOR-21, NAYA BAZAR
ROURKELA Dist. SUNDERGARH
CHEMISTRY INVESTIGATORY PROJECT
SESSION 2013-14
BY : SHRISHTI VISWAKARMA
CLASS : XII-A
ROLL No : 28
GUIDED BY : Mr.NEERAJ PANDEY & Mrs.YOGITA CHANDAK
Certificate
This is to certify that miss SHRISHTI VISWAKARMA student of Guru Nanak Public School, Sector-21, Rourkela class XII-B ROLL No 26. In the Session 2013-14 has completed the chemistry project and investigatory project according to the syllabus laid down by the CBSE new delhi.
ACKNOWLEDGEMENT
I take this opportunity to express my profound gratitude and deep regards to my Chemistry teacher for her exemplary guidance, monitoring and constant encouragement throughout the course of this thesis. I also express a deep sense of gratitude to my parents and elders for helping me in various tasks.
I am obliged to the staff members of my school GURU NAYAK PUBLIC SCHOOL for the valuable information provided by them in their respective fields. I am grateful for their cooperation during the period of my assignment.
INTRODUCTION
GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour 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. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution.
OBJECTIVE OF PROJECT
In this project, we will learn the test the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.
THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate ions