SUBHAM DAS JAYRAM SAMAL CLASS:-XII (PGT. CHEMISTRY) SEC-B ROLL NO.37 CERTIFICATE
This is to certify that this Chemistry
Investigatory Project on topic “Study of oxalate ion content in guava fruit” has been successfully completed by Subham Das of Class XII Sec-‘B’ under the guidance of Jayram samal(chemistry teacher) at MBS PUBLIC SCHOOL for the partial fulfilment of the Chemistry practical in the curriculum of AISSCE- CBSE, New Delhi for the academic year 2024-2025
signature of Signature of Signature of
External internal Principal ACKNOWLEDGEMENT
I would like to take opportunity to thanks my
chemistry teacher jayram samal, for encouraging and guiding me in my project and providing valuable suggestion .
I would also like to thank my parents for their
generous support throughout my schooling.
This project would not have come so far without
support from the people I mentioned before. I am indebted to you all.
I believe that this project will make a significant
impact by inspiring someone else to continue my research.
THANK YOU AIM To study the presence of oxalate ion in guava fruit at different stages of ripening
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 ion whose content varies during the different stages of ripening. Guavas have a pronounced and typical fragrance, similar to lemon rind but less in strength.
WHAT IS OXALATE? 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 ion 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. THEORY Oxalate ions are extracted from the fruit by boiling pulp with dilute H2SO4. The oxalate lons 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 titrant, 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.
Constituent %Amount
water 76.1 Protein 1.5 Fats 0.2 Calcium 0.1 Phosphorus 0.04 Vitamic C 0.03 Organic matter 14.5 Ionic equation
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 just about equal to 7, and often when the solution takes persisting solid colour as in the pink of phenolphthalein indicator.
REQUIREMENT 1. Apparatus- 100ml measuring flask Mortar and Pestle Beaker Burette Funnel Weighing machine Filter paper 2.Chemicals- Dilute Sulphuric acid (N/10)KMnO4 Solution 3.Guava fruits at different stages of ripening
Chemical Equations Molecular reactions:-M
Ionic Equation:- M
x2 x5 PROCEDURE 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 addedabout 50ml dilute H2SO4 to it. Boiled the content for about 10 minutes. Cooled and filtered the contents in a 100ml measuring flask. Made up the volume 100ml by adding ample amount of distilled water. Took 20 ml of the solution from the flask and added 200 ml of dilute sulphuric acid to it. Heated the mixture to about 60°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 1 day, 2 day and 3 day old guava fruits.
PRECAUTIONS There should be no parallax while taking measurements. Spillage of chemicals should be checked. Avoid the use of burette having a rubber tap as KMno4 attacks rubber. 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. Add about an equal volume of dil H2SO4 to th 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 sufficient amount. In such a case, throwaway the solution and titrate again.
OBSERVATIONS Weight of the guavafruitfor each time was 50 g. Volume of guava extract taken for each titration was 10ml. Normality of KMnO4 solution was (1/10). End point: Colour changes to pink.
BURETTE GUAVA FINAL VOLUME CONCORDA READING SOLUTION READING OF KMnO4 NT READIN INITIAL
RAW 150 18 132 136.06
SEMI RIPENED 150 13 137 136.06
RIPENED 150 10.8 139.2 136.06
CLACULATIONS 1) For raw guava
NIV1=N2V2 N1 X 10=(1/10) x 132 N1 = 132/100 - 1.32
Strength of oxalate in fresh guava extract
= normality x Eq. mass of oxalate ion
= 1.32/100 * 44g / litre of diluted extract = 0.58lg / L
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 = 0.603g / L * 3 ) For ripened guava
Strength of oxalate in ripened guava extract
= 1.39/100 * 44g / litre of diluted extract = 0.612g / L RESULT a) The normality of oxalate ion of: Fresh guava solution is = 1.32N Semi-ripen guava solution = 1.37N Ripened guava solution is = 1.39N
b) The strengthof oxalate ions of: Fresh guava solution
is = 0.58 g/L Semi-ripen guava solution is = 0.60 g/L Ripened guava solution is = 0.61g / L
CONCLUSION The content of oxlate ion 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 oxalate ion
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