Converted Dhanush K

JAWAHARNAVODAYAVIDYALAYA
,
MYSURU
CHEMISTRY INVESTIGATORY
PROJECT
:
DHANUSH K Mrs.JISLINE JOHN
XII CLASS PGT, CHEMISTRY
Roll no:
ROLL NO:
This is to certify that DHANUSH K has satisfactorily completed the course of experiments
In CHEMISTRY project prescribed by the C.B.S.E. for 12th – SCIENCE in the laboratory of
JAWAHAR NAVODAYA VIDYALAYA, MYSORE during the year
2021-22.
DATE-
VICE PRINCIPAL
Mr. Samuel Navneet Raj
EXAMINAR
SUBJECT TEACHER
Mrs. JISLINE JOHN
PRINCIPAL
Madhusoodanan .J
Institutional seal:
ACKNOWLEDGEMENT
This is to acknowledge that this investigatory project would not have been
successfully without the help of the source that are mention below. It was a great
opportunity making this investigatory project so at the onset a very great thanks
to our respected subject teacher Mrs. JISLINE JOHN without her guidance this
investigatory project would not have been possible. Lastly I would like to thank
our parents who really helped us in each and every movement, friends and
everyone who is directly or indirectly associated with the completion of this
investigatory project of CHEMISTRY.
BY,
DHANUSH K
oAim of the project
o Introduction
o Theory
o Requirements
o Chemical Equations
o Procedure
o Precautions
o Observations
o Calculations
o Conclusions
To study the presence of
oxalate ions in guava fruit at
different stages of
ripening.
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.
Oxalate is an anion with the foímula C₂O₄²⁻. ľhis
dianion is coloíless. It occuís natuíally, including in
some foods. It foíms a vaíiety of salts, foí example
sodium oxalate, and seveíal esteís such as dimethyl
oxalate. It is a conjugate base of oxalic acid.
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 islooked upon as
a preventive measure in addition to medication to treat kidney
ston.
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.
(A) Apparatus
100 ml measuring flask Pestle & Mortar Beaker Burette
Funnel Weighing machine Filter Papers
(B) Chemicals
1. dil. H2SO4 2. (N/10)
KMnO4 solution
(C) Guava fruits at different

stages of ripening.
 Weighed 50 g of fresh guava and crushed it to a fine pulp
using pestle and mortar.
 Transferred the crushed pulp to a beaker and added about 50
ml dilute H2SO4 to it.
 Boiled the content for about 10 minutes. Cooled and filtered
the contents in a 100 ml measuring flask.
 Made up the volume 100 ml by adding ample amount of
distilled water.
 Took 20 ml of the solution from the flask and added 20 ml
of dilute sulphuric acid to it.
 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.
 Repeated the above experiment with 50 g of 1day, 2 day and
3 day old guava fruits.

• There should no parallax error while taking
measurements. Spillage of chemicals should be
checked.
• Avoid the use of burette having a rubber tap as
KMnO4attacks rubber. In order to get some idea
about the temperature of the solution touch
• the flask with the black side of your hand. When
it becomes unbearable to touch, the required
temperature is reached.
• Add about an equal volume of dil. H2SO4 to the
guava extract to be titrated [Say A full test tube]
before adding KMnO4.
• Read the upper meniscus while taking burette
reading with KMnO4 solution.
• 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.
 Weight of the guava fruit for each time was 50 g.
 Volume of guava extract taken for each titration was
20 ml.
 Normality of KMnO4 solution was (1/10).
 END POINT: Colour Changes to pink.
GUAVA Burette FinAL Volume of Concurrent

Solution reADing READing KMnO4 READing
InitiAl
RAw 150 18 132
Semi-ripened 150 13 137 136.06
Ripened 150 10.8 139.2
1) For
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/litre of diluted extract
= 0.581 g L-1
2) For semi ripened GUAVa (1 DAy old).
Strength of oxalate in one day old guava
extract
= (1.37 /100) x 44g/litre of diluted extract
= 0.603 g L-1
3) For ripened GUAVA
Strength of oxalate in fresh GUAVA extract
= ( 1.39/100) x 44g/litre of diluted extract
=0.612 g L-1
(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
 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.
Search engines used:
 www.google.com
 www.wikipedia.com
 www.reader.google.com
 www.labs.google.com
 www.quora.com
 Practical Chemistry by Laxmi Publications.
 The family Encyclopedia by Dorling Kindersley.

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JAWAHARNAVODAYAVIDYALAYA

Guava is a common sweet fruit found in India and many

Using a calibrated burette or chemistry pipetting syringe to add the titrant,it

100 ml measuring flask Pestle & Mortar Beaker Burette

Funnel Weighing machine Filter Papers

(C) Guava fruits at different

3 day old guava fruits.

GUAVA Burette FinAL Volume of Concurrent

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