KENDRIYA VIDYALAYA KAILASHAHAR

ALL INDIA SENIOR SCHOOL CERTIFICATE EXAM

SESSION 2012-2013
TOPIC
Study the presence of oxalate ions in guava fruit at different stages of ripening.

GUIDANCE BY :- Mr.

PREPARED BY :- TRIDEEV NARAYAN PAL

Roll No.:-
Class:- XII
ACKNOWLEDGEMENT

I am most humbly thankful to Mr. _______________, PGT(Chemistry) KENDRIYA

VIDYALAYA KAILASHAHAR for sharing with me his vast knowledge of the subject. I
am highly Indebted to his enthusiastic guidance, valuable interaction, constructive
criticism and encouragement during my research work. He has been my father due to his
parental love towards me during my research work. Memories of his benevolent
supervison shall ever be preserved as imperishable souvenirs in the treasure of my
reminiscences.

I owe a sense of gratitude to my parents for their moral support, co-operation and
generous inspiration during my research.

TRIDEEV NARAYAN PAL.

CERTIFICATE
I certify that the project entitled Study the presence of oxalate ions in guava fruit at
different stages of ripening is an original work carried out by Mst. TRIDEEV
NARAYAN PAL under my supervision for the project of class-XII of KENDRIYA
VIDYALAYA KAILASHAHAR, SILCHAR REGION, INDIA.

I further certify that no part of this project work has been submitted to an other
vidyalaya. This is also certified that he has attended the laboratory during his project
work tenure.

Mr. ____________________PGT(Chemistry)

K.V.Kailashahar

Date:
CONTENTS
SL. No. Topic
01 Acknowledgement
02 Supervisors Note
03 Project
04 Definition
05 Objective
06 Introduction
07 Experiment
08 Observation
09 Result
10 Precaution
11 Bibliography
AIM:
Study of the presence of the oxalate ions in guava fruit at different stages of ripening.
Objective:
Determination of the oxalate ions in guava fruit at different stages of its ripening.
Theory:
Oxalate content of the fruit is made to go into solution by boiling its pulp with distilled
water and its amount in the solution is determined by redox titration using potassium
permanganate solution.

Apparatus:
i) Pestle and mortar
ii) Beakers
iii) 250mL measuring flask
iv) Funnel
v) Burette
vi) Pipette
vii) Conical flasks
viii) Wire gauze
ix) Iron stand
x) Tripod stand
xi) Knife
 AIM:
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Guava is mainly a winter fruit.It has many medical properties and found in almost all part
of India.Approximate composition of this fruit is ..

Guava fruit contains maximum amount of Vitamin C after Amla. But amount of Vitamin
decreases with the ripening of the fruit. Probably Vitamin c gets converted to oxalate with
ripening of the fruit.This, amount of oxalate in the fruit may be a reflection on the amount
of vitamin C in it and its determination, therefore, makes an important study.

Chemicals:
0.05N KMn04 solution.dil H2So4, distilled water,fully ripen,semi-ripen and raw guava.

Procedure:
(1) Take one fully riped guava and peel off its skin. Weight 50g of this.
(2) Make very small pieces of this with the help of a knife and crush these in clean
pestle and mortar.
(3) Transfer the pulp so obtained into a 250 ml beaker. Wash the pestle and mortar
well with about 100 Ml of distilled water and transfer the washings also into the
beaker.
(4) Boil the contents of 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. 250ml by adding distilled water. Lable the flask as riped guava solution.