Chemistryproj
Chemistryproj
Chemistryproj
Roll No – 17
Sincerely,
Ishan Mani Singh
Class XII 'A'
Roll No. 17
CONTENTS
Introduction:
Guava, a widely consumed sweet fruit in India and other regions,
belongs to the Myrtle family (Myrtaceae) in the genus Psidium, with
approximately 100 species of tropical shrubs. As it ripens, guava
undergoes a color transformation to yellow and is renowned for its rich
vitamin C content. The fruit is a notable source of oxalate ions, the
concentration of which varies during different ripening stages.
Gauva Fruit in Ripening stage.
Ionic Equation :
Procedure:
Weighed 50 g of fresh guava and finely crushed it using a pestle
and mortar.
Transferred the crushed pulp to a beaker and added approximately
50 ml of dilute H₂SO₄.
Boiled the content for about 10 minutes, then cooled and filtered
the contents into a 100 ml measuring flask.
Adjusted the volume to 100 ml by adding a sufficient amount of
distilled water.
Extracted 20 ml of the solution from the flask and added 20 ml of
dilute sulphuric acid.
Heated the mixture to about 60°C and titrated it against a (N/10)
KMnO₄ solution held in a burette, continuing until the appearance
of a pink endpoint.
Repeated the entire experiment using 50 g of guava fruits aged 1
day, 2 days, and 3 days, respectively.
Precautions:
Ensure there is no parallax when taking measurements.
Check for any spillage of chemicals during the experiment.
Avoid using a burette with a rubber tap, as KMnO₄ can degrade
rubber.
To gauge the solution's temperature, touch the flask with the back
of your hand. When it becomes unbearable to touch, the desired
temperature is reached.
Add approximately an equal volume of dilute H₂SO₄ to the guava
extract to be titrated (e.g., a full test tube) before introducing
KMnO₄.
When reading the burette with KMnO₄ solution, read the upper
meniscus for accuracy.
If, upon the addition of KMnO₄, a brown precipitate appears, it
indicates that either H₂SO₄ has not been added or has been added
in insufficient amounts. In such cases, discard the solution and
repeat the titration.
Observations :
The weight of the guava fruit remained constant at 50 g for each
observation.
The volume of guava extract used in each titration was consistently
10 ml.
The normality of the KMnO₄ solution used was (1/10).
The endpoint of the titration was indicated by a color change to
pink.
Calculations :
Result :
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