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ixolate ion

By | December 2013
Page 1 of 4
Index
Acknowledgement
Introduction & Objective
Theory
Requirements
Procedure
Observation & Calculation
Result

Acknowledgement

I __________ of class _______ thereby declare that this investigatory project of chemistry on “Study of presence of Oxalate Ion content in Guava fruit at different stages of ripening” is made by my own hard work and efforts under the supervision of our Chemistry Teacher__________________ Signature:___________________

Introduction & Objective

Guava is a sweet, juicy and light dark green coloured fruit, when ripe it acquires a yellow colour & has a penetrating strong scent. The fruit is rich in vitamin C & minerals. It is a rich source of oxalate and its content in the fruit varies during different stages of ripening. In this project, we will learn to test for the presence of oxalate ions in the guava fruit and how it amount varies during different stages of ripening.

Theory
Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate ions are estimated volumetrically by titrating the dilution with standard KMnO4 solution. fig:- Oxalate Ion

Requirements: -
100 ml. Measuring flask, pestle & mortar, beaker, titration flask, funnel, burette, weight-box, pipette, filter paper, dilute H2SO4, N/20 KMnO4 solution, guava fruits at different stages of ripening.

PROCEDURE
1.) Weigh 50.0 g of fresh guava & crush it to a fine pulp using pestle-mortar. 2.) Transfer the crushed pulp to a beaker & add about 50 ml. dil. H2SO4 to it. Boil the contents for about 2 minutes. 3.) Cool & filter the contents in a 100 ml. measuring flask. Make the volume up to 100 ml. by adding distilled water. 4.) Take 20 ml. of the solution from the measuring flask into a titration flask& add 20 ml. of dil.H2SO4 to it. Heat the mixture to about 60oC & titrate it against N/20 KMnO4 solution taken in a burette. 5.) END POINT: appearance of permanent Light-Pink colour.

6.) Repeat...
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