INTRODUCTION GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour and has a penetrating string scent. The fruit is rich in vitamin C and mineral. It is rich source of oxalate ion and its content in the fruit varies during different stages. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution
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Fruits Professor Kelechi Mezu Introduction to Biology – SCI 115 March 2‚ 2010 We use our sense of taste to differ if fruit is sweet or sour. That taste depends on the components in the fruit. Fruits contain fructose‚ acids‚ vitamin‚ starch‚ proteins‚ and cellulose. All of these components contribute to the taste of fruit. Fruits with high fructose levels tend to be sweeter whereas fruits with high levels of acid tend to be sour. Oranges however‚ have equal quantities of fructose and acids
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Testing for Ions Analysis Chemical Changes of Test Solutions Test Solution Silver Nitrate Barium Chloride Potassium Thiocyanate Sodium Sulfate - Stayed white in color - Turned cloudy in color - Precipitation formed in solution - Stayed white in color Potassium Chloride - Turned cloudy in color - Precipitation formed in solution - Stayed white in color - Stayed white in color Iron (III) Nitrate - Stayed orange in color - Stayed orange in color - Changed color from orange
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table it was found that the calcium oxalate content in fresh tuber were 0.14% in elephant foot yam‚ in karunai kizhangu 0.25% and in taro 0.20 percent respectively. The processed (soaking the tubers in citric acid followed by blanching‚ drying & roasting) tuber flour was subjected to determine the presence of calcium oxalate. It was found that elephant foot yam flour had 0.05%‚ karunai kizhangu flour contained 0.09% and in taro flour had 0.08 percent calcium oxalate. The reduction in acridity was noticed
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On top with iON NotePad Matthew Barela‚ Rhonda Berdan‚ Maila Finch‚ Desilyn Forbes‚ Seyed Saboohi‚ Shailin Suthar UOPX Marketing MKT571 Armando Salas-Amaro November 28‚ 2012 On top with iON NotePad Innovations in technology‚ consumer dependence on mobility‚ compiled with the introduction of the tablet took the market by storm. Apple’s introduction of the iPad in 2010‚ instantly dominated the mobile computer market (iPad and Tablet Computers‚ 2012). International demand for products‚ such
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Ocean County College Department of Chemistry Identification of Metallic Ions Date Submitted: July 4‚ 2015 Date Performed: July 4‚ 2015 Lab Section: Chem-181DL1 Course Instructor: Prof. Amal Bassa Purpose The purpose of this experiment was to perform and observe the flame tests of some alkali and alkaline earth metal ions. Procedure To begin I placed approximately 0.5 mL of sodium nitrate in a well of the 24-well plate. I then placed approximately 0.5 mL of the remaining
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Composition of Cobalt Oxalate Hydrate Experiment 12 Robbie Kinsey Partner: Debnil Chowdhury Chem. 1312-D TA’s: Russell Dondero & Sylvester Mosley February 9‚ 2000 Purpose The purpose of this lab was to determine the percent cobalt and oxalate by mass‚ and with that information‚ the empirical formula for cobalt oxalate hydrate‚ using the general formula Coa(C2O4)b.cH2O. Procedure The powdered cobalt oxalate hydrate was weighed
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Chemistry F332 Notes Ions in solids and solutions: Structure of an ionic lattice (Sodium Chloride): * Consists of sodium ions (Na+) surrounded by six chloride ions (Cl-) * Chloride ions also surrounded by six sodium ions. * Held together by attraction of oppositely charged ions. * Giant ionic lattice. * Electrostatic bonds hold lattices together. * Structure is simple cubic. * Some ionic crystals contain water. * Known as water of crystallisation. * These crystals
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Reactivity of Halide Ions Michelle Faktor and Kelly Freas Date of Experiment: October 28‚ 2012 Period 2 Honors Chem Purpose: The purpose of this lab is to observe the reactions of halide ions with different reagents by mixing them together. Analyze data to determine characteristic reactions of each halide ion. Infer the identity of unknown solutions. Materials: * 0.1 M AgNo3 * 0.1 M NaCl * 0.1 M NaF * 0.2 M KBr * 0.2M Kl * 0.2 M Na2S2)3 * 0.5 M Ca(NO3)2
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fruits This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines. The word "fruit" is used in several different ways.[1] The definition of fruit for these lists is a culinary fruit‚ i.e. "Any sweet‚ edible part of a plant that resembles fruit‚ even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or sweetish vegetables‚ some of which may resemble a true fruit or are used in cookery as if they
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