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1 May 2009 11:39:30 IST

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An Experiment to determine the presence of oxalate ion in guava at different stages of ripening

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An Experiment to determine the presence of oxalate ion in guava at different stages of ripening

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edison

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29 Jan 2012 21:58:09 IST

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•Weigh 10.0g of fresh guava and crush it to a fine pulp using pestle-mortar.

• Transfer the crushed pulp to a beaker and add about 50ml dil. H2SO4 to it. Boil the
contents for about 10 minutes.

Cool and filter the contents in a 100ml measuring flask. Make the volume up to 100ml by adding distilled water.

• Take 20ml of the solution from the measuring flask into a titration flask and add 20ml of dilute suphuric acid to it.

Heat the mixture to about 600C and titrate it against N / 20 KMnO4 solution taken in a burette.
The end point is appearance of permanent light-pink colour.

• Repeat the above experiment with 1,2and 3 days old guava fruit.

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