investigatory project on the topic To study the Extraction of essential oils presents in aniseed(saunf),carum(Awain) & Cardamom has been successfully completed by Swati Mishra of class XII under the guidance of Mr. Kuldeep singh , in particular fulfillment of the curriculum of Central Board of Secondary Education ( CBSE ) leading to the award of annual examination of year 2024-25
EXAMINER SIGNATURE SUBJECT TEACHER SIGNATURE
ACKNOWLEDGEMENT I have taken efforts in this project. However, it would not have been possible without the kind support and help of many individual.
I would like to thank my principal Mr.
S.L.Prajapati and school for providing me with facilities require to do my project.
I am highly indebted to my Physics teacher, Mr.
Kuldeep singh , for the invaluable guidance which has sustain my efforts in all stages of this project work.
I would also like to thank my parents for their
continuous support and encouragement.
My thank and appreciation also goes to my
fellow classmates and the laboratory assistant in developing the project and to the people who have willingly helped me out with their abilities
SWATI MISHRA CLASS: XII Obýectíve To study the presence of oxalate ions in guava fruit at different stages of ripening Introduction Guava, a tropical fruit popular in India and worldwide, belongs to the Myrtle family (Myrtaceae) and the genus Psidium, encompassing around 100 species of tropical shrubs and small trees. Known for its sweet flavour and high vitamin C content, guava is also a rich source of oxalate ions, which are organic compounds of interest due to their potential impact on health, particularly in relation to kidney stones. Material Required Measuring Flask Pestle and Mortar Beaker Burette Funnel Weighing Machine Filter Paper Dil. H2SO4 solution N/10 KMnO4 Procedure 1. Take three fresh pieces of guava of small size. Number these as 1, 2, and 3, keep these at room temperature.
2. Take 50g of guava from piece and crush it into fine pulp using pestle and mortar.
3. Transfer the crushed guava to a beaker and add 50 ml
dil.. Boil the contents for 10 minutes.
4. Cool and filter the contents in a 100 ml measuring flask.
Make up the volume up to the mark by adding distilled water.
5. Fill the burette with standard
6. Note down the initial reading of solution in the burette.
7. Pipette out 20ml of this solution into a conical
flask/titration and add 20 ml of dil. Sulphuric Acid to it. Heat it to 60-70 .
8. Add solution from the brute into Titration flask slowly till permanent light pink colour is obtained. Note the reading of upper meniscus in the burette.
9. Repeat steps 6, 7, 8—3-4 times so as to get concordant
readings.
10. Repeat steps 2-9 with guava sample 2 after 1 day and with guava sample 3 after 2 days. Observation
Weight of the guava fruit for each time
was 50 g. Volume of guava extract taken for each titration was 20 ml. Normality of KMnO4 solution was- 1/10 End Point: Colour Changes to pink Conclusion The investigation successfully determined the presence and variation of oxalate ions in guava fruit at different stages of ripening. The experimental results revealed that the content of oxalate ions increases as the guava ripens. The strength of oxalate ions was found to be 0.581 g/L in raw guava, 0.603 g/L in semi-ripened guava, and 0.612 g/L in fully ripened guava. This trend indicates a clear increase in oxalate concentration as the fruit matures. The normality of oxalate ions also showed a gradual increase from 1.32 ml in raw guava to 1.39 ml in ripened guava. This aligns with the hypothesis that oxalate content changes during the ripening process. The content of oxalate ions in guava was found to be 59.67%, which is close to the literature value of 60%. This further validates the accuracy of the experimental procedure. It is evident from the study that the content of oxalate ions increases as the guava ripens, making the fruit’s ripeness a critical factor in its oxalate concentration. Bibliography Chemistry NCERT class 12
