The project investigates the presence of oxalate ions in guava fruit at different stages of ripening, with a focus on methodology, results, and conclusions drawn from the experiments. It includes acknowledgments, a certificate of completion, and a detailed index of the sections covered in the project. The findings indicate that oxalate ion content increases with ripening, reaching a value of 59.67 percent, which aligns closely with existing literature.
The project investigates the presence of oxalate ions in guava fruit at different stages of ripening, with a focus on methodology, results, and conclusions drawn from the experiments. It includes acknowledgments, a certificate of completion, and a detailed index of the sections covered in the project. The findings indicate that oxalate ion content increases with ripening, reaching a value of 59.67 percent, which aligns closely with existing literature.
The project investigates the presence of oxalate ions in guava fruit at different stages of ripening, with a focus on methodology, results, and conclusions drawn from the experiments. It includes acknowledgments, a certificate of completion, and a detailed index of the sections covered in the project. The findings indicate that oxalate ion content increases with ripening, reaching a value of 59.67 percent, which aligns closely with existing literature.
The project investigates the presence of oxalate ions in guava fruit at different stages of ripening, with a focus on methodology, results, and conclusions drawn from the experiments. It includes acknowledgments, a certificate of completion, and a detailed index of the sections covered in the project. The findings indicate that oxalate ion content increases with ripening, reaching a value of 59.67 percent, which aligns closely with existing literature.
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SESSION 2024-25
CHEMISTRY PROJECT WORK
Submitted By : Name – Shubham Raj Class – 12th Subject –Chemistry Acknowledgement First and foremost, I would like to thank the Director sir of the school or having provided us with the essential platform needed for Completion of this project. I extend my sincere gratitude to Principal Mrs Simple Kumari sinha her support and motivation during my project work. It gives me immense plesure in expressing my gratitude towards Mr Mantosh Kumar the academic coordinator for assisting us in the completion of this project. Whole heartedly express my deep sense indebtedness and appreciation to Physics teacher Mr. Amardeep Bhardwaj for his motivation, guidance and content encouragement for the successful completion of the project. I also acknowledge to extend my gratitude towards my parents, other faculty members of the school to give me in completing the project.
CERTIFICATE This is to certify that the project work on Study of the presence of oxalate ions in guava fruit at different stages of ripening based on the curriculum of CBSE class XII , Section Patna Doon Public School, Patna,
The above-mentioned project work
has been completed under my guidance during the academic year 2024-25.
Signature of Teacher
Date: Place: Patna
INDEX Table Of Contents 1. Introduction 2. Aim 3. Theory 4. Requirements 5. Chemical Equation 6. Procedure 7. Precaution 8. Observation 9. Calculations 10. Results 11. Conclusion 12. Bibliography
INTRODUCTION
Guava, (Psidium guajava), small
tropical tree or shrub of the family Myrtaceae, cultivated for its edible fruits. Guava trees are native to tropical America and are grown in tropical and subtropical areas worldwide. Guava fruits are processed into jams, jellies, and preserves and are common pastry fillings. Fresh guavas are rich in vitamins A, B, and C; they are commonly eaten raw and may be sliced and served with sugar and cream as a dessert.
What Is Oxalate? Oxalate (IUPAC: ethanedioate) is an anion Represented by the chemical formula, C2O4-2. This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate and several esters such as dimethyl oxalate. What contains Oxalate are a dicarboxylic acid dianion composition that goes with the chemical formula of C2O4 Also known as Ethanedioate or Oxalate lon or Oxalic Acid Dianion, Oxalates are one of the most abundant materials that exist on the earth's surface, found in both plants and animals. Interestingly, the process of obtaining it through the deprotonation of the given carboxy groups of C2H2O4 (oxalic acid). These specific carboxyl groups are used as a source of derivatives, similar to the likes of salts that are present over oxalic acid. Few examples over the same suggestions are dimethyl oxalate or sodium oxalate. Further, Oxalates also form superior coordination with a variety of compounds that are sometimes also abbreviated as an 'ox'.
AIM To Study The Presence Of Oxalate Ions In Guava Fruit At Different Stages Of Ripening.
THEORY Oxalate ions are extracted from the fruits by boiling pulp with dilute SO₄. 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 with
Volume is used to react with a
solution of the analyte or titrand, whose concentration is unknown. 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 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 Requirements Apparatus- Chemicals-
Guava fruits at different stages of ripening-
CHEMICAL EQUATIONS PROCEDURE 1) Weighed 50 g of fresh guava and crushed it to a fine pulp using a pestle and mortar.
(2) Transferred the crushed pulp
to a beaker and added about 50 ml dilute H₂SO₄ to it. (3) Boiled the content for about 10 minutes. Cooled and filtered the contents in a 100 ml measuring flask.
(4) Made up the volume of 100
ml by adding an ample amount of distilled water. 5) Took 20 ml of the solution from the flask and added 20 ml of dilute sulphuric acid to it.
(6) Heated the mixture to about
60° C and titrated it against (n/10) KMnO4solution taken in a burette till the end point had an appearance of pink colour.
(7) Repeated the above
experiment with 50 g of 1-day, 2-day and 3-day-old guava fruits. PRECAUTIONS 1. There should be no parallax while taking measurements.
2. Spillage of chemicals should
be checked.
3. Avoid the use of a burette
having a rubber tap as KMnO4 attacks rubber.
4. In order to get some idea
about the temperature of the solution touches the flask with the back side of your hand. When it becomes unbearable to touch the required temperature is reached. 5. Add about an equal volume of dil. H₂SO₄ to the guava extract is to be titrated (say a full test tube) before adding KMnO4. OBSERVATION 1. THE WEIGHT OF THE GUAVA FRUIT FOR EACH TIME WAS 50 G. 2. VOLUME OF GUAVA EXTRACT TAKEN FOR EACH TITRATION WAS 20 ML. 3. NORMALITY OF THE KMNQ SOLUTION WAS (1/10). 4. END POINT: COLOUR CHANGES TO PINK. CALCULATIONS 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 = 0.6 ml
(iii) Ripened guava is = 0.61 ml
CONCLUSION The content of oxalate ions in guava was found to be 59.67 per cent, which is close to the literature value of 60 per cent.
It was also noticed that the content
of oxalic ions grows with the ripening of guava. BIBLIOGRAPHY 1. Search engines used:
