K.C Public School: Chemistry Investigatory Project SESSION-2024-2025

Download as docx, pdf, or txt
Download as docx, pdf, or txt
You are on page 1of 22

K.

C
PUBLIC
SCHOOL
CHEMISTRY INVESTIGATORY PROJECT

SESSION-2024-2025

STUDY OF THE PRESENCE OF OXALATE IONS IN GUVA


FRUIT

SUBMITED BY:
SUDIPTA PRADHAN
CLASS-XII ‘B’
ROLL NO – 25
GUIDED BY: MRS SUNITA NAYAK
CHERTIFICKET

This is certify,that
Sudipta Pradhan",
student of class-
XII th 'B' has
successfull
y completed
their Chemistry,
‘Project on "Study of
prese3nce of
oxalate loan in
guava fruit "
under the
guidance of "Mrs.
Sunita Nayak".

External signature Internal signature


Principal signature
ACKNOWLEGMENT
I would like to express my profound gratitude to our mentor and
Chemistry teacher, Mrs. Sunita Nayak. For the time and effort
she provided throughout the year .Your useful advice and
suggestions were really helpful to me during the project’s
completion. In this aspect, ‘I am eternally grateful to you.

I would like to thank our Principal, Mr. Ashok Mishra sir, of K.C
Public school, for providing me this golden opportunity to
complete this project.

I would like to acknowledge that this Project was completed


entirely by me and not anyone else.

Sudipta Pradhan
in

INDEX

SL.NO. TITLE

1 ACKNOWLEDGMENT

2 CHERTIFICKET

3 INTRODUCTION

4 EXPERIMENT

5 BIBLIOGRAPHY
Introduction:
 The presence of oxalate ions in fruits, especially in guava, plays a
significant role in determining their nutritional value, taste, and
suitability for consumption, particularly for individuals with
conditions like kidney stones, where oxalates may be a concern.
Oxalates are naturally occurring compounds found in many plants,
including guava. In guava, the concentration of oxalates changes
as the fruit ripens, which can affect its chemical properties and
nutritional benefits.
 The fruit undergoes various biochemical changes during ripening,
including the conversion of starches into sugars, the breakdown of
acids, and changes in mineral content. These changes can
influence the oxalate content in the fruit. Generally, the amount of
oxalates is higher in unripe fruits and tends to decrease as the fruit
ripens. However, this varies depending on environmental factors
and the specific variety of guava.
 The study of oxalate ions in guava at different ripening stages is
crucial for understanding how ripening impacts the chemical
composition of the fruit. This research can contribute to better
recommendations for guava consumption, particularly for people
who are sensitive to oxalates. Furthermore, this study is important
from both a nutritional and agricultural perspective, providing
insights into the biochemical processes of guava ripening and
how these affect its suitability for different dietary needs.
 In this project, the amount of oxalate ions present in guava fruit at
various stages of ripening will be quantitatively analyzed using
titration. The goal is too.
MATERIAL REQUIRED

 Guava Samples:

Collect guava fruits at different stages of ripening (unripe, partially


ripe, and fully ripe). Each stage of ripening should be clearly
distinguished to observe differences in oxalate ion concentration.

 Distilled Water:

Used to create solutions from the guava samples. Distilled water


is preferred to avoid any interference from impurities that might
affect the accuracy of the titration results.
 Beakers: 250 ml or 500 ml beakers are necessary for preparing and
mixing the guava samples with distilled water. Separate beakers will
be used for each ripening stage to avoid cross-contamination.

 Measuring Cylinder: A 50 ml or 100 ml measuring cylinder will


help measure accurate amounts of distilled water and other liquids
required for the experiment.
 Mortar and Pestle: To crush the guava samples into a pulp for
easier extraction of the oxalate ions. This ensures a thorough mix
when creating the solution.

 Filter Paper and Funnel:

To filter the guava pulp solution and obtain a clear filtrate for
titration. Filter paper will help remove any solid particles from
the solution, ensuring a smooth titration process.
 Conical Flasks:

Used to collect the filtered guava solutions and to perform the


titration. A conical flask is ideal for titration as it allows easy
swirling without spilling.

 Burette:

A 50 ml burette is essential for accurately dispensing the


potassium permanganate solution during the titration. It
provides precise measurements for determining the
endpoint.
 Burette Stand:

A stand to hold the burette securely in place during


titration, ensuring stability and safety.

 Potassium Permanganate (KMn04)Solution:

A standardized potassium permanganate solution acts as


the titrant in this experiment. It reacts with oxalate ions in an
acidic medium, allowing us to determine the concentration of
oxalates in the guava samples.
 Dilute Sulfuric Acid (H2S04):

Dilute sulfuric acid is added to the guava solution to maintain


an acidic environment, which is necessary for the reaction
between oxalate ions and potassium permanganate.

 Pipette:

A 10 ml or 20 ml pipette can be used to measure and


transfer specific volumes of guava extract or potassium
permanganate solution accurately.
 Glass Rod:

Used to stir the guava solution during preparation, ensuring that


the oxalate ions are fully extracted into the solution.

 White Tile (Optional):

Placing a white tile beneath the conical flask during titration


can help detect the endpoint color change more clearly.
 Protective Gear:

Gloves: To handle acids and other chemicals safely.

Safety Goggles: To protect your eyes from any splashes,


especially while handling acids and potassium permanganate.

Lab Coat: To protect clothing from spills and stains.


PROCEDURE

1. Sample Preparation:

 Collect Guava Samples: Choose guava fruits at three distinct


stages of ripening: unripe (green), partially ripe (yellowish-green),
and fully ripe (yellow).

 Weigh the Samples: For each stage, take approximately 10 grams


of guava fruit. Cut them into small pieces to make the crushing
process easier.

 Crush the Guava: Using a mortar and pestle, crush the guava
pieces into a fine pulp. This will help release the oxalate ions into
the solution.
2. Preparation of Guava Extract Solution:

 Add Distilled Water: Place the crushed guava pulp in a 250


ml beaker and add about 50 ml of distilled water to each
sample.

 Stir Thoroughly: Use a glass rod to stir the mixture


well. This ensures the oxalate ions are fully extracted
into the water.

 Filter the Solution: Set up a funnel with filter paper and


pour the guava solution through it into a clean beaker.
This will remove any solid particles and leave you with a
clear filtrate for titration.
3. Setting up the Titration:

 Prepare Acidic Medium: To the filtrate (guava extract solution) in


each beaker, add approximately 10 ml of dilute sulfuric acid. This
is essential because the reaction between oxalate ions and
potassium permanganate requires an acidic environment.

 Fill the Burette: Rinse the burette with the potassium


permanganate (KMn04) solution, then fill it with KMn04 solution.
Record the initial volume of KMn04 in the burette.

4. Performing the Titration:

 Pipette Guava Solution: Using a pipette, transfer 10 ml of the guava


solution from the beaker to a clean conical flask.

 Start Titration: Begin adding the KMn04 solution from the burette into
the conical flask containing the guava extract. Add the KMn04 solution
drop wise while swirling the flask continuously.

 Observe the Color Change: The KMnO4 solution has a pink/ purple
color. The endpoint of the titration is reached when a faint pink color
persists for about 30 seconds in the guava solution, indicating that
all the oxalate ions have reacted.

 Record the Volume: Note the final volume reading of KMnO4 in


the burette. Calculate the volume of KMnO4 solution used by
subtracting the initial volume from the final volume.
5. Repeat for Accuracy:

 For each guava sample (unripe, partially ripe, and fully ripe),
repeat the titration at least three times to ensure accuracy and
consistency in results. Calculate the average volume of KMn04
used for each stage.
6. Calculations:

• Use the volume of KMnO4used in the titration to calculate the


concentration of oxalate ions in each guava sample.

• 2
The reaction between oxalate ions (C2Q4 -) and potassium

permanganate (KMnO4) in acidic conditions can be represented


as: [ 2 KMnO4 + 5 C2Q4"{2-} + 16 H"+2

Mn"{2+} + 10 CO2+ 8 H20]


7. Analysis and Comparison:

Compare the concentration of oxalate ions in unripe, partially ripe,


and fully ripe guava samples. Analyze the trend in oxalate content
with respect to the ripening stage of guava.
8. Conclusion:
Based on the observations and calculations, conclude how the
concentration of oxalate ions varies in guava fruit as it ripens.
Summarize the implications of this change for the nutritional value
and health aspects of guava consumption.
9. Precautions:

 Handle potassium permanganate and sulfuric acid with


care, as they are strong oxidizers and can cause skin
irritation.

 Ensure that the burette is free from air bubbles before


starting the titration.

 Add KMn04solution drop wise near the endpoint to avoid


overshooting the titration endpoint.

 Clean all glassware thoroughly after each titration to avoid


contamination between samples.

RESULT
1. Unripe Guava:

 In the early stages of r1pen1ng, unripe guava tends to have


a higher concentration of oxalate ions. This is because
unripe fruits often contain more organic acids and
complex compounds, including oxalates, which may
decrease as the fruit matures.
 The titration should require a larger volume of
potassium permanganate solution to reach the
endpoint, indicating a higher concentration of oxalate
ions in unripe guva.
2. Partially Ripe Guava:

 As the guava ripens, the concentration of oxalate ions


is likely to decrease gradually. This is due to the
breakdown of some oxalate compounds and the
transformation of acids into simpler sugars and other
compounds.
 During the titration, the partially ripe guava extract is
expected to consume a moderate amount of
potassium permanganate, showing a lower oxalate
concentration than the unripe sample but higher than
the fully ripe sample.
3. Fully Ripe Guava:

 In the fully ripe stage, the oxalate ion concentration


is expected to be the lowest. During ripening, many
of the acidic compounds, including oxalates, are
reduced or converted, leading to a sweeter, less
acidic fruit.

 The titration should require the least amount of


potassium permanganate to reach the endpoint,
indicating a lower concentration of oxalate ions in fully
ripe guava.

QUANTITATIVE EXPECTATION
1. Unripe Guava: Highest volume of KMn04 solution required.

2. Partially Ripe Guava: Intermediate volume of KMn04 solution required.

3. Fully Ripe Guava: Lowest volume of KMn04 solution required.

CONCLUSION:

 The expected result is a clear, measurable decrease in oxalate ion


concentration with ripening. This observation suggests that fully ripe
guava may be more suitable for people who need to limit oxalate in
take (e.g., those at risk for kidney stones), as it contains lower oxalate
levels than unripe guava.

You might also like