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    Chemistry Investigatory On Presence of Oxlate Ion in Guava

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    MaanChavan
    This document is a chemistry project report by a student named Shivam Singh studying the presence of oxalate ions in guava fruit at different stages of ripening. It includes an introduction describing guava and oxalate ions, a theory section on how oxalate is extracted and estimated, a procedures section describing how the experiment was conducted using guava at different ripeness levels, observations recorded, calculations of oxalate content, and a conclusion that oxalate content increases with ripening.

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    Chemistry Investigatory On Presence of Oxlate Ion in Guava

    Uploaded by

    MaanChavan
    4K views16 pages
    This document is a chemistry project report by a student named Shivam Singh studying the presence of oxalate ions in guava fruit at different stages of ripening. It includes an introduction describing guava and oxalate ions, a theory section on how oxalate is extracted and estimated, a procedures section describing how the experiment was conducted using guava at different ripeness levels, observations recorded, calculations of oxalate content, and a conclusion that oxalate content increases with ripening.

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    accroding to cbse 12th manual and with readings

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    Chemistry Investigatory on Presence of Oxlate Ion in Guava

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    This document is a chemistry project report by a student named Shivam Singh studying the presence of oxalate ions in guava fruit at different stages of ripening. It includes an introduction describing guava and oxalate ions, a theory section on how oxalate is extracted and estimated, a procedures section describing how the experiment was conducted using guava at different ripeness levels, observations recorded, calculations of oxalate content, and a conclusion that oxalate content increases with ripening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4K views16 pages

    Chemistry Investigatory On Presence of Oxlate Ion in Guava

    Uploaded by

    MaanChavan
    This document is a chemistry project report by a student named Shivam Singh studying the presence of oxalate ions in guava fruit at different stages of ripening. It includes an introduction describing guava and oxalate ions, a theory section on how oxalate is extracted and estimated, a procedures section describing how the experiment was conducted using guava at different ripeness levels, observations recorded, calculations of oxalate content, and a conclusion that oxalate content increases with ripening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 16

    Chemistry Project On To study the presence of oxalate ions in

    Guava fruit at different stages of ripening


    BY
    NAME: Shivam Singh
    ROLL NO:- __________

    IN PARTIAL FULLFILLMENT OF
    AISSC PRACTICAL EXAM (CHEMISTRY)
    KENDRIYA VIDYALAYA BHANDUP (2014-15)

    CERTIFICATE

    This is to certify that Shivam Singh of class 12th A has satisfactorily


    completed the project in chemistry on Presence of Oxalate ions prescribed
    by the AISSCE course in the academic year 2014-15. I have examined the
    project and hereby accord my approval of it as a study carried out and
    presented in the manner required for its acceptance. This does not
    necessarily endorse or accept every statement made or opinion expressed or
    conclusion drawn, but only signifies the acceptance of the project for the
    purpose it is submitted for.

    Mrs. Radha N

    Mrs. Pramila Pal

    PGT Chemistry

    Principal K.V. Bhandup

    External Examiner

    ACKNOWLEDGEMENT
    I feel proud to present my investigatory project in Chemistry on the
    topic To study the presence of oxalate ion in guava fruit. This project
    would not have been feasible without the proper and rigorous guidance of
    my chemistry teacher Mrs. Radha N who guided me throughout this project
    in every possible way. A project involves various steps which have to be

    carried

    out by the student to obtain the observations and conclude the

    report on a meaningful note. Rigorous hardwork has been put in this project
    to ensure that it proves to be the best. I hope that this project will prove to
    be a breeding ground for others and will guide them in every possible way.

    INDEX
    Introduction
    Theory
    Requirements
    Chemical Equations
    Procedure
    Precautions
    Observations
    Calculations
    Conclusions
    Result

    INTRODUCTION
    Guava is a common sweet fruit found in India and many other
    places around the world. Guavas are plants in the Myrtle family
    (Myrtaceae) genus Psidium (meaning "pomegranate" in Latin),
    which contains about 100 species of tropical shrub. On ripening it
    turns yellow in color. Rich in vitamin C, this fruit is a rich source of
    oxalate ions whose content varies during the different stages of

    ripening. Guavas have a pronounced and typical fragrance, similar


    to lemon rind but less in strength.
    It is a carboxylic acid, primarily found in plants and animals. It is
    not an essential molecule and is excreted from our body,
    unchanged. Our body either produces oxalate on its own or converts
    other molecules like Vitamin C to oxalate. External sources like
    food also contribute to the accumulation of oxalate in our body. The
    oxalate present in the body is excreted in the form of urine as waste.
    Too much of oxalate in our urine results in a medical condition
    called hyperoxaluria, commonly referred to as kidney stones. Diet is
    looked upon as a preventive measure in addition to medication to
    treat kidney stones.

    THEORY
    Oxalate ions are extracted from the fruit by boiling pulp with dilute
    H2SO4. The oxalate ions are estimated volumetrically, by titrating
    the solution with KMnO4 solution. A reagent, called the titrant, of a
    known concentration (a standard solution) and volume is used to
    react with a solution of the analyte or titrand, whose concentration
    is not known. Using a calibrated burette or chemistry pipetting
    syringe to add the titrant, it is possible to determine the exact
    amount that has been consumed when the endpoint is reached. The
    endpoint is the point at which the titration is complete, as determined
    by an indicator. This is ideally the same volume as the equivalence
    point. The volume of added titrant at which the number of moles of titrant
    is equal to the number of moles of analyte, or some multiple thereof (as in
    polyprotic acids). In the classic strong acid-strong base titration, the
    endpoint of a titration is the point at which the pH of the reactant is just

    about equal to 7, and often when the solution takes on a persisting solid
    colour as in the pink of phenolphthalein indicator

    Requirements
    (i)

    Apparatus:-

    100ml measuring flask

    Pestle and mortar


    Funnel
    Weighing
    machine

    Filter papers
    Burette & Pipette
    (ii)

    Chemicals

    dil H2SO4
    (N/10) KMnO4 solution

    (iii) Guava fruits at different stages of ripening.

    CHEMICAL EQUATIONS
    MOLECULAR EQUATIONS.

    o 2KMnO4+3H2SO4 K2SO4 + 2MnSO4 + 2H2O + 4[O].


    o HOOC-COOH.2H2O + [O] 2CO2+ 2H2O ]*5
    IONIC EQUATIONS.
    o MnO4- + 16H+ +5e- Mn2+ + 4H2O ]*2
    o C2O4 2CO2 + 2e- ]*5
    o 2MnO4- + 16H+ + 5C2O42- 2Mn2+ + 8H2O + 10CO2

    PROCEDURE
    1. Weighed 50 g of fresh guava and crushed it to a fine pulp
    using
    pestle and mortar.
    2. Transferred the crushed pulp to a beaker and added about 50 ml dilute
    H2SO4 to it.
    3. Boiled the content for about 10 minutes. Cooled and filtered the
    contents in a 100 ml measuring flask.
    4. Made up the volume 100 ml by adding ample amount of
    distilled
    water.
    5. Took 20 ml of the solution from the flask and added 20 ml of dilute
    sulphuric acid to it.
    6. Heated the mixture to about 600 C and titrated it against (n/10)
    KMnO4 solution taken in a burette till the end point had an
    appearance of pink colour.
    7. Repeated the above experiment with 50 g of 1day, 2 day and 3 day
    old guava fruits.

    PRECAUTIONS

    1. There should be no parallax while taking measurements.


    2. Spillage of chemicals should be checked.
    3. Avoid the use of burette having a rubber tap as KMnO4attacks
    rubber.
    4. In order to get some idea about the temperature of the solution
    touch the flask with the back side of your hand. When it becomes
    unbearable to touch, the required temperature is reached.
    5. Add about an equal volume of dil. H2SO4 to the guava extract to
    be titrated (say a full test tube) before adding KMnO4.
    6. Read the upper meniscus while taking burette reading with
    KMnO4 solution.
    7. In case, on addition of KMnO4 a brown ppt. appears, this shows
    that either H2SO4 has not been added or has been added in
    insufficient amount. In such a case, throw away the solution and
    titrate again.

    OBSERVATIONS
    1. Weight of the guava fruit for each time was 50 g.
    Burette
    Final
    Volume of
    2. Guava
    Solution

    Reading

    KMnO4

    Raw
    Semi-ripened

    reading
    Initial
    150
    150

    18
    13

    132
    137

    Ripened

    150

    10.8

    139.2

    guava extract taken for each titration was 20 ml.


    3. Normality of KMnO4 solution was (1/10).
    4. END POINT: Colour Changes to pink.

    Concurrent
    Reading
    136.06

    Vol
    um
    e
    of

    CALCULATION
    1. FOR RAW GUAVA.
    N1V1 = N2V2
    N1 x 10 = (1/10) x132
    1/10 x Normality of oxalate = (x/100) = Strength of
    Oxalate in Fresh Guava
    extract
    = Normality x Eq. mass of
    oxalate ion
    = 1.32/100 x 44g/ltr of diluted
    extract
    = 0.581 g L-1

    2. FOR RIPENED GUAVA.


    Strength of oxalate in fresh guava extract
    = ( 1.39/100) x 44g/ltr of diluted extract
    = 0.612 g L-1

    RESULT
    (a) The normality of oxalate ions of :
    (i) Fresh guava solution is = 1.32 ml
    (ii) Semi-ripen guava solution is = 1.37 ml
    (iii) Ripened guava solution is = 1.39 ml
    (b) The strength of oxalate ions of :
    (i)Fresh guava solution is = 0.58 ml
    (ii)
    Semi-ripened guava is = 0.60 ml
    (iii)
    Ripened guava is = 0.61 ml

    CONCLUSION
    The content of oxalate ions in guava was found to be 59.67 per cent,
    which is close to the literature value of 60 percent.
    It was also noticed that the content of oxalic ions grows with ripening of
    guava.

    BIBLIOGRAPHY
    1. Search engines used:
    www.google.com
    www.wikipedia.com
    www.reader.google.com
    www.labs.google.com
    www.quora.com
    www.scribd.com
    2. Practical Chemistry by Laxmi Publications.
    3. The Family Encyclopedia by Dorling Kindersley.

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