• ixolate ion
    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,...
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  • oxalate ion
    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,...
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  • Chemistry Project
    Secondary Examination Examination 2010 - 2011 An investigatory project on Chemistry PROJECT: TO STUDY THE PRESENCE OF OXALATE ION CONTENT IN GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING. Submitted by: ANUKRITI SHARMA Class- XII – A (sci.) Roll no: 06 Air force school Chakeri , Kanpur(up) ...
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  • essay
    Aim To Study The Presence Of Oxalate Ion Content In Guava Fruit At 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 the solution with standard KMnO4 solution Requirments 100 ml of measuring...
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  • guava fruit
    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...
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  • Study of Oxalate Ion
    PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011 By Abdud Dayan Adeeb Of Class XII C St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028 A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION...
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  • Chemistry Project
    Aim To Study The Presence Of Oxalate Ion Content In Guava Fruit At 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 the solution with standard KMnO4 solution Requirments 100...
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  • Ox Ion
    PROJECTS Project 1 Title Study the variation in the amount of oxalate ions in guava fruit at different stages of ripening. Objective The objective of this project is to investigate the variation in the amount of oxalate ions present in guava at different stages of its ripening (i.e. unripe, parialy ripe...
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  • Role of Chemistry in Day to Life
    solutions obtained from fruit juices, solutions of known and varied concentrations of acids, bases and salts using pH paper or universal indicator. 2. Comparing the pH of solutions of strong and weak acid of same concentration. 3. Study of pH change by common-ion in case of weak acids and...
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  • The Extraction of Pectin from Orange Peels
    ABSTRACT The extraction of pectin from orange peels has been studied at different sample to solvent ratios, different PHs and with different extraction techniques using water. The amount of pectin extracted reduces as the PH increased. This research work...
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  • chemistry project
    Presence of oxalate ions in Guava Chemistry Investigatory Project Published by  M.A.EBENEZER A chemistry investigatory project on the presence of oxalate ions in guava with all the required sample readings and observations, graphic customized and ready to print.( Though you will need to change the...
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  • Chemistry Exam Sample Paper 2012-2013
    paper will include value based question(s) to the extent of 3-5 marks. Unit I: Solid State (Periods 12) Classification of solids based on different binding forces: molecular, ionic, covalent and metallic solids, amorphous and crystalline solids (elementary idea). Unit cell in two dimensional and...
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  • projects
    x132  1/10 x Normality of oxalate = ( x /100) = strength of oxalate in freshguava extract = normality x Eq. mass of oxalate ion= 1.32/100 x 44g/litre of diluted extract= 0.581 g L -1 2) For semi ripened guava (1 day old).Strength of oxalate in one day old guava extract= (1.37 /100) x 44g/litre...
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  • Astha
    3-8m and bears a fruit that is ellipsoid in shape with a bluntly pointed apex, and the fruit is about 7.51cm long and 5.05cm thick. On ripening, it turns from green to purplish yellow and contains a hard shell or nut, which covers the delicate edible seed. The ripe mesocarp of the fruit is mostly consumed...
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  • Research
     cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is a close relative of carambola tree. It is very common in Thailand, Malaya and Singapore. The bilimbi is closely allied to the carambola but quite different in appearance, manner of fruiting...
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  • Oxalate
    Oxalate From Wikipedia, the free encyclopedia Jump to: navigation, search The structure of the oxalate anion A ball-and stick model of oxalate Oxalate (IUPAC: ethanedioate) is the dianion with the formula C2O42−, also written (COO)22−. Either name is often used for derivatives, such as salts...
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  • Project
    We acknowledge our sincere gratitude to our faculty Ms. Vandana Gupta for her valuable guidelines, inspiration and support throughout the course of study. We are also thankful to Sales Manager of Safal & Reliance Fresh for helping us in getting information from various sources. We will fail in our...
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  • Herbal Medicine
    Main constituents of essential oil are citral (aldehydes geranial and neral) and terpenes (myrcrene, monoterpene and geranial - terpenic alcohol). - Study of essential oil yields hydrocarbon terpenes, alcohols, ketones, esters and aldehydes. - Leaves and roots have yielded alkaloids, saponin, a-sitosterol...
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  • antioxidant
    (Averrhoa carambola L.) FRUIT AT THREE STAGES OF MATURITY Avinash G. Patil*, Darshana A. Patil, Anita V. Phatak and Naresh Chandra Department of Botany (Herbal Sciences), Birla College, Kalyan – 421304, M. S., INDIA. E-mail: herbalsciences@rediffmail.com ABSTRACT : The fresh fruits of carambola (Averrhoa...
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  • Extraccion Fisicoquimica de Papaya
    pectin (DE > 50%) can form gel in a condition having acid and sugar. While the low-methoxyl pectin (DE < 50%) can form gel as a complex with calcium ion. Its gelling property makes pectin be of use in food industries e.g. jam, jelly, emulsion stabilizer and thickener in sauces. Pectin can also be used...
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