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Chemistry Project

The document outlines an experiment to test the oxalate ion content in guava fruit at different stages of ripening. The procedure involves extracting oxalate ions from guava pulp samples aged 0-3 days through boiling and filtration, then using titration with potassium permanganate to quantify the oxalate levels. The results will show how much oxalate varies in guava as it ripens over several days.

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Prakhar Khandelwal
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7K views12 pages

Chemistry Project

The document outlines an experiment to test the oxalate ion content in guava fruit at different stages of ripening. The procedure involves extracting oxalate ions from guava pulp samples aged 0-3 days through boiling and filtration, then using titration with potassium permanganate to quantify the oxalate levels. The results will show how much oxalate varies in guava as it ripens over several days.

Uploaded by

Prakhar Khandelwal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Preface

Guava is a sweet, juicy and light or dark green colored


fruit. It is cultivated in all parts of India. When ripe it
acquires yellow color and has a penetrating strong scent.
The fruit is rich in vitamin C and minerals it is rich
source of oxalate and its content in the fruit varies during
different stages of ripening.

Objective of project
In this project, we will learn test the presence of oxalate
ions in the guava fruit and how its amount varies during
different stages of ripening.

EXPERIMENT

AIM
To study the presence of oxalate ion content in
guava fruit at different stages of ripening.

REQUIRMENTS
100 ml of measuring flask, pestle and mortar, beaker,
titration flask, funnel, burette, weight box, filter paper,
dilute H2SO4, N\10 KMnO4 solution and guava fruits 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 KMnO4
solution.

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. H2SO4 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 10ml of H 2SO4 to it.
Heat the mixture to about 60˚C and titrate it against
N/10 KMnO4 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.

OBSERVATIONS
Weight of guava fruit taken each time = 50.0 g
Volume of guava extract taken in each titration = 10.0 ml
Normality of KMnO4 solution = 1/10
Burette reading Concordant volume
Sr.no Guava extract of N/10KMnO4
Initial Final
from solution used
1. Fresh guava X ml
2. One day old guava X1ml
3. Two days old guava X2ml
4. Three days old guava X3ml
CALCULATIONS
1. for fresh guava
N1V1 = N2V2
(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × x = 1/10 ×


Normality of oxalate, N1 = x/100 =
Strength of oxalate in fresh guava extract
= Normality × Eq. mass of oxalate ion
= x/100 × 44g/liter of diluted extract.
= × 44g/liter of diluted extract.

2. for one day old guava


N1V1 = N2V2
(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × x = 1/10 ×


Normality of oxalate, N1 = x/100 =
Strength of oxalate in one day old guava extract
= Normality × Eq. mass of oxalate ion
= x/100 × 44g/liter of diluted extract.
= × 44g/liter of diluted extract.
3. for two day old guava
N1V1 = N2V2
(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × x = 1/10 ×


Normality of oxalate, N1 = x/100 =
Strength of oxalate in two day old guava extract
= Normality × Eq. mass of oxalate ion
= x/100 × 44g/liter of diluted extract.
= × 44g/liter of diluted extract.

4. for three day old guava


N1V1 = N2V2
(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × x = 1/10 ×


Normality of oxalate, N1 = x/100 =
Strength of oxalate in three day old guava extract
= Normality × Eq. mass of oxalate ion
= x/100 × 44g/liter of diluted extract.
= × 44g/liter of diluted extract.
Chemistry
project
To study the presence of oxalate ion content in
guava fruit at different stages of ripening.

Counselor: Devised By:


Mrs. Preeta S Kumar Nishant Dwivedi
(XII)
Session: 2009-2010

Acknowledgment
I give my humble thanks to my inspiration Mr. S.P
Tiwari. I also thanks my and owe my head for
giving their precious time and guiding me with the
inspiration to forge ahead in times of my
detachment from the project. To my special friends
it my special thanks to help me and making me able
to complete my project with their restless effort and
contribution. This project is a combined and
restless contribution and devotion of my friends,
parents, concerned teacher working on the project.
It is a special thanks to a special friend for the help.
It is the inspiration of Mr. S.P Tiwari, my parents,
and friends.
I heartily thanks to god for being with me all the
time.
BIBLIOGRAPHY
From the under given sources I have
arranged the information

1. Compressive Chemistry Practical XII

2. Internet
Contents
Acknowledgment
Preface
Objective Of Project
Aim
Procedure
Requirements
Theory
Observations
Calculations

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