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    Presentation 4

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    Kushal kumar Nayak
    This certificate certifies that Amit Raz Nayak, a class XII student of Kendriya Vidyalaya Paradip Port, successfully completed an investigatory project on studying the digestion of starch by salivary amylase and the effect of temperature and pH. The project was carried out under the supervision of Mr. Dharmendra Kumar Gautam for the 2017-18 academic year. All work related to the project was done by Amit Raz Nayak himself with a sincere and scientific approach to the subject. The certificate was issued in Paradi on an unspecified date.

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    Presentation 4

    Uploaded by

    Kushal kumar Nayak
    10 views6 pages
    This certificate certifies that Amit Raz Nayak, a class XII student of Kendriya Vidyalaya Paradip Port, successfully completed an investigatory project on studying the digestion of starch by salivary amylase and the effect of temperature and pH. The project was carried out under the supervision of Mr. Dharmendra Kumar Gautam for the 2017-18 academic year. All work related to the project was done by Amit Raz Nayak himself with a sincere and scientific approach to the subject. The certificate was issued in Paradi on an unspecified date.

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    Presentation 4 (2)

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    This certificate certifies that Amit Raz Nayak, a class XII student of Kendriya Vidyalaya Paradip Port, successfully completed an investigatory project on studying the digestion of starch by salivary amylase and the effect of temperature and pH. The project was carried out under the supervision of Mr. Dharmendra Kumar Gautam for the 2017-18 academic year. All work related to the project was done by Amit Raz Nayak himself with a sincere and scientific approach to the subject. The certificate was issued in Paradi on an unspecified date.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    10 views6 pages

    Presentation 4

    Uploaded by

    Kushal kumar Nayak
    This certificate certifies that Amit Raz Nayak, a class XII student of Kendriya Vidyalaya Paradip Port, successfully completed an investigatory project on studying the digestion of starch by salivary amylase and the effect of temperature and pH. The project was carried out under the supervision of Mr. Dharmendra Kumar Gautam for the 2017-18 academic year. All work related to the project was done by Amit Raz Nayak himself with a sincere and scientific approach to the subject. The certificate was issued in Paradi on an unspecified date.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 6

    Amit Raz Nayak

    CERTIFICATE

    This is to certify that the Mr. Amit Raz Nayak of class XII of
    KENDRIYA VIDYALAYA PARADIP PORT has successfully carried out the
    investigatory project entitled “To Study the digestion of starch by
    salivary amylase and effect of temperature and pH on it” under the
    super vision of Mr. Dharmendra Kumar Gautam for the academic
    year of 2017-18. All the work related to the project is done by the
    candidate himself. The approach towards the subject has been
    sincere and scientific.

     Place: Paradi

    Date:

    External Examiner                                                           Internal Examiner


    Aim:
    To Study The Presence Of Oxalate Ion Content In Guava Fruit At Different
    Stages Of Ripening

    Theory:
    Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4.
    Then oxalate ions are estimated volumetrically by the solution
    with standard KMn04 solution

    Requirments:
    100 ml of measuring flask, pestle and mortar, beaker, titration flask,
    funnel, burette, weight box, filter paper, dilute H2504, N\10
    KMn04 solution and guava fruits at different stages of ripening 

    Procedure:
    1. Weigh 50.0 g of fresh guava and crush it to a fine pulp using
    pestle mortar.
    2, Transfer the crushed pulp to a beaker and add about 50 ml dil.
    H2S04 to it. Boil the contents for about 10 minutes.
    3. Cool and filter the contents in 100 ml measuring flask. Make
    the volume up to 100ml by adding distilled water.
    4. Take 10 ml of the solution from the measuring flask into a
    titration flask and add 10mi of H2SO4 to it. Heat the mixture to about
    60'C and titrate it against N/10 KMn04 solution taken in burette. The
    end point is appearance of permanent light- pink color.
    5. Repeat the above experiment with 50.0 g of 1. 2 and 3 old guava fruit
    Observation:
    Volume of the guava extract taken in each titration =

    Weight of the guava fruit taken each time =

    Normality of KMnO4 solution =

    Concordant Volume:

    Calculation:
    For Fresh Guava

    N1*V1 = N2*V2
    =>N1*10 = (1/20)*X
    =>Normality of oxalate,N1=X/200

    1.Strength of Oxalate in Fresh Guava Extract 


     = Normality*Equivalent mass of Oxalate​
    = __ g/l of the diluted extract

    2.Strength of Oxalate in 1 Day Guava Extract 


    = Normality*Equivalent mass of Oxalate​
    = __ g/l of the diluted extract
    3.Strength of Oxalate in 2 Day Guava Extract
     =  Normality*Equivalent mass of Oxalate​
    = __ g/l of the diluted extract

    4.Strength of Oxalate in 3  Day Guava Extract


     = Normality*Equivalent mass of Oxalate​
    = __ g/l of the diluted extract

    RESULT
    Strength of Oxalate ion in

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