SESSION 2010-2O11

CHEMISTRY INVESTIGATORY PROJECT

GUIDED BY SUBMITTED BY
Mrs. ALPANA BISARIA RAHUL BORA
PGT CHEMISTRY XII SCIENCE
 ACKNOWLEDGEMENT
It is with great pleasure that I find myself penning down these
lines to express sincere thanks to various peoples who helped me
a long way in completing this project.
I would like to thanks our chemistry teacher Mrs. ALPANA
BISARIA for her guidance and support throughout this project. I
would also like to thanks lab attendants and school authorities for
providing us lab facilities.
I would also like to thanks my parents who not only help but also
gain useful guidance throughout my project

RAHUL BORA

12 SCIENCES
 Introduction
Guava or psidum guajava is one of the various mystaceous trees
or shrubs of the genus psidum. When ripe, it has dark or light
green-colored peel which turns light yellow on ripening, the pulp
of the fruit is cream colored with many seeds embedded in it.
Guava has the highest percentage of vitamin C among all citrus
fruit. It also contains oxalates, amount of which varies during
ripening of fruit. During the process of removal of two equivalent
hydrogen of vitamin C. (Ascorbic acid) molecules take place.
Dehydroascorbic acid is further oxidized to oxalic acid in alkaline
medium.
To study the presence of oxalate ion in guava
fruit at different stages of ripening

REQUIREMENTS –

100ml measuring flask, pestle and mortar, beaker, titration

flask, funnel burette, weight box, filter paper, dilute H 2SO4 -
N\20 KMNo4, guava fruits at different stages of ripening.

THEORY—

Oxalate ions are extracted from fruit by boiling pulp with

dil.H2 SO4. Then oxalate ions are estimated volumetrically
by titrating the solution with standard KMnO4 solution.
PROCEDURE –

1 Weigh 50.0 gram of fresh guava and crush it to a

fine pulp using pestle –mortar.
2. Transfer the crushed pulp to a beaker and add
about 5o ml dilute H2 SO4 to it. Boil he contents for
about 10 minutes.
3. Cool and filter the contents in a 100 ml measuring
flask. Make the volume up to 100ml by adding
distilled water.
4. Take 20 ml of the solution from the measuring flask
into a. Titration flask and add 20 ml of dilute sulphuric
acid to it. Heat the mixture to about 60 0 C and titrate
it against N\20 KMnO4.
Taken in a burette. The end point is appearance of
permanent light pink color.
5. Repeat the above experiment with 50.0 grams of 1,
2 and 3 days old guava fruit.
OBSERVATIONS –
Weight of guava fruit taken each time = 50.0grams
Volume of guava extract taken in
each titration = 20.0 ml
Normality of KMnO4 solution = 1\20

OBSERVATION TABLE

Guava extract Burette readings Concordant

from volume of N\20
KMnO4 solution
used.
Initial Final

Fresh guava O ml 4.8ml 4.8ml

One day old guava O ml 4.1ml 4.1ml

Two days old O ml 3.6ml 3.6ml

guava
Three day old O ml 3.0ml 3.0ml
guava
The strength of guava fruit at different stages of
ripening-

Guava extract from Strength

Fresh 1.056 g/liters

One day old 0.902g /liters
Two days old 0.792g/liters
Three days old 0.66g/liters

Result: It is concluded from above experiment that the

amount of oxalate ion in guava at different stages of
ripening decreases.
 APPROVAL CERTIFICATE
This is to approve that RAHUL BORA of 12
sciences of ARMY SCHOOL BAREILLY CANTT has
completed his board chemistry investigatory
project during academics year 2010-2011.

Teacher’s signature

Mrs. ALPANA BISARIA