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Al-Haramain English School: Chemistry Investigratory Project

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10 views13 pages

Al-Haramain English School: Chemistry Investigratory Project

Uploaded by

penpost99
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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AL-HARAMAIN

ENGLISH SCHOOL

CHEMISTRY
INVESTIGRATORY
PROJECT

A STUDY OF OXALATE
ION IN GUAVA

SUBMITTED BY: DIYA TP


SUBMITTED TO: MISS ASHWATI
ACKNOWLEDGMENT

I would like to take this opportunity to thank our principal, Dr.


Salil Hassan, for organizing this project and creating a helpful and
supportive environment. I am deeply grateful to my chemistry
teacher, Ms. Ashwati, for her constant encouragement, guidance,
and valuable suggestions throughout my project.
My sincere thanks also go to our lab assistant, Ms. Aysha CPM,
for helping with the setup and providing practical insight.

I wish to thank my parents for their unwavering support and


inspiration, which played a crucial role in motivating me to
complete my project.
Lastly, I would like to express my appreciation to my friends, who
showed enthusiasm for my work and motivated me to persevere.
Thank you.

10
INDEX

1 INTRODUCTION 1

2 PRACTICAL ANALYSIS 2

PROCEDURE 4
3

4 OBSERVATION 5

CALCULATION 6
5
6 RESULT 7

7 CONCLUTION 8
FUTURE SCOPE
8 9

9 BIBLIOGRAPHY 10
INTRODUCTION

Introduction:
▶ Guava is sweet, juicy and light or dark green coloured fruit. It
is cultivated in all parts of India. When ripe, it acquires yellow
colour and has a penetrating strong scent. The fruit is rich in
vitamin C and minerals. It is a rich source of oxalate and its
content in the fruit varies during the different stages of ripening.

About oxalate ion:


▶ Oxalate (C₂O₄²⁻ or (COO)₂) can be found in derivatives of
oxalic acid. (COOH)₂, as well as some coordination compounds
(abbreviated as ox).

▶ Oxalate occurs in many plants where it is synthesized by the


incomplete oxidation of carbohydrates.

▶ Some oxalate-rich plants include: fat hen, sorrel and several


Oxalis species. ▶ Rhubarb and buckwheat are also high in oxalic
acid. More common plants include - Star fruit, black pepper,
parsley, poppy seed, amaranth, chard, beets, cocoa, chocolate,
nuts, berries and beans.

▶ In this analysis, we'll discuss the oxalate ion concentration


present in the abundant fruit, that is, guava.

101
PRACTICAL ANALYSIS
Aim: To study the presence of oxalate ion content in guava
fruit at different stages of ripening.
Requirements:100ml measuring flask, pestle and mortar,
beaker (250ml), titration flask, funnel, burette, weight-box,
pipette, filter paper, dilute H₂SO₄, 0.1N KMnO₄ solution,
guava fruits at different stages of ripening.
Theory: Oxalate ions are extracted from the fruit by boiling
up pulp with dilute H₂SO₄.
Then, oxalate ions are estimated volumetrically by titrating
the solution with standard KMnO₄ solution.

102
103
PROCEDURE
▶ Weigh 50.0g of fresh guava and crush it to a fine pulp using
pestle-mortar. Transfer the crushed pulp to a beaker and add
about 50ml dilute H₂SO₄ to it. Boil the contents for about 10
minutes. Cool and filter the contents in a 100ml measuring
flask.

▶ Made up the volume up to 100ml by adding distilled water.


▶ Take 20ml of the solution from the measuring flask into a
titration flask and add 20ml of dilute sulphuric acid to it.

▶ Heat the mixture to about 60°C and titrate it against N/10


KMnO₄ solution taken in a burette. The end point is the
appearance of permanent light-pink colour.

▶ Repeat the experiment with 50.0g of 1, 2, and 3 days old


guava fruit.

104
OBSERVATION

Weight of guava fruit each time = 50.0 g


Volume of guava extract taken in each titration= 10 ml
Normality of KMnO₄ solution = N/10

105
CALCULATIONS
For fresh guava, N₁V₁ = N₂V₂ (Guava extract) (KMnO₄) N₁
× 10 = 1/10 x 132

Normality of oxalate, N₁ = 132/100 = 1.32 Strength of oxalate


in fresh guava extract = Normality × Eq. mass of C₂O₄ ion =
1.32/100 x 44 g/L = 0.581 g/L Similarly, calculating the
strength of 1, 2, and 3 days old extract: 1 day old: 0.594 g/L 2
day old: 0.603 g/L 3 day old: 0.612 g/L

106
RESULTS

▶ 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

107
CONCLUSION

The content of oxalate ions in guava was found to be 59.67


percent, which is close to the literature value of 60 percent.
It was also noticed that the content of oxalic ions grows
with the ripening of guava.

8108
FUTURE SCOPE
The oxalate content of guava fruits varies depending on
how ripe they are, and has several potential applications:
Determining the age of guava
Studying oxalate content
Understanding the risk of kidney stones hence preventing
guava consumption.

8109
BIBLIOGRAPHY
1. Meritnation.com
2. Wikipedia.com
3. Pradeep’s New Course Chemistry
4. Comprehensive Practical Chemistry

1010

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