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To determine amount of oxalate ion in guava fruit during different stages of ripening?
Wiki User
∙ 9y ago
Take 10 gms of fresh guava & crus it into a fine pulp using pestle-mortar.
Transfer the pulp to a beaker and add 50ml of dil.H2SO4.
Boil the contents for about 10 mins.
Cool and filter the contents into a 100ml measuring cylinder.
Make up the volume upto 100ml by adding distilled water.
Tae 20ml of the solution in a titration flask and add 20ml of dil.H2SO4 to it.
Heat te mixture to about 60C and titrate it against N/20 KMNO4 solution taken in the burette.
End point: Appearance of pale pink color.....
This should be done with different guavas at their different stages of ripening.
Wiki User
∙ 13y ago
Wiki User
∙ 14y agoTake a small amount of juice of the fruit filter it dilute with water and add vinegar to expel the carbonate then add small quantity of lime water the white precipitates confirm the presence of oxalate ions.
Wiki User
∙ 10y agoProject 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
and fully ripe).
Brief Procedure
Collect different samples of guava fruit (green, pale-green, yellowish-white and
yellowish, i.e. from unripe to fully ripe variety). Take100 grams of one of the
sample of guava fruit, crush it into a mortar and transfer the paste in 100 mL of
water. Boil the contents for 10-15 minutes and filter. Take the filtrate, add about
5mL of dilute sulphuric acid and titrate it against 0.001M KMnO4 solution. Repeat
the procedure with other samples of guava and draw conclusion.
Wiki User
∙ 13y agopresence of oxalate ion is high in guava about 60 percentege of guava contains oxalate ions ,oxalate ions present in guava increases with ripening..
Wiki User
∙ 9y agoThis was to see the effects of air on the oxidation and ripening of the fruit. Observations were made to see how each fruit reacted.
Wiki User
∙ 9y agoOxalate ion is high in guava about 60 percent. Oxalate ions present in guava is type hh, kf, and nn. The percentage decreases as the fruit ripens.
Wiki User
∙ 11y ago02356565656522.
Wiki User
∙ 11y agoin chemistry
Wiki User
∙ 11y agochg
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Presence of oxalate ion in guava fruit during different stages of ripening?
As the guava fruit ripens, the amount of oxalate ion lessens as more of it is fixed into glucose and starches. This can be seen as the fruit sweetens and becomes less tart.
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Presence of oxalate ion in guava fruit during different stages of ripening?
As the guava fruit ripens, the amount of oxalate ion lessens as more of it is fixed into glucose and starches. This can be seen as the fruit sweetens and becomes less tart.
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