K.C Public School: Chemistry Investigatory Project SESSION-2024-2025
K.C Public School: Chemistry Investigatory Project SESSION-2024-2025
K.C Public School: Chemistry Investigatory Project SESSION-2024-2025
C
PUBLIC
SCHOOL
CHEMISTRY INVESTIGATORY PROJECT
SESSION-2024-2025
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".
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.
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:
Distilled Water:
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:
Burette:
Pipette:
1. Sample Preparation:
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:
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.
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:
• 2
The reaction between oxalate ions (C2Q4 -) and potassium
RESULT
1. Unripe Guava:
QUANTITATIVE EXPECTATION
1. Unripe Guava: Highest volume of KMn04 solution required.
CONCLUSION: