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SMALL WONDERSSR.SEC.SCHOOLJABALPUR

A CHEMISTRY PROJECT

AIM--

STUDY OF THE OXALATE IONCONTENT IN GUAVA FRUIT

Submitted in the partial Fulfilment of therequirement for CBSE 2013-2014Submitted By-

SHUBHANGI JAISWAL

Of Class XIIB


2/19

CONTENTS# INTRODUCTION

# OBJECTIVE OF THE PROJECT

# REQUIREMENTS

# THEORY

# CHEMICAL EQUATIONS

# PROCEDURE

# PRECAUTIONS

# OBSERVATIONS

# CALCULATIONS

# CONCLUSION

# BIBLIOGRAPHY


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STUDY OF OXALATE IONCONTENT IN GUAVA FRUIT

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 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

different stages of ripening.

Guava fruit, usually 4 to 12 cm long, are round or oval

depending on the species. The outer skin may be rough,

often with a bitter taste, or soft and sweet. Varying

between species, the skin can be any thickness, is usually

green before maturity, but becomes yellow, maroon, or

green when ripe.

Guava fruit generally have a pronounced and typical

fragrance, similar to lemon rind but less sharp. Guava

pulp may be sweet or sour, off-white ("white" guavas) to

deep pink ("red" guavas), with the seeds in the centralpulp of variable number and hardness, again depending

on specie.


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WHAT IS OXALATE?

Oxalate is an organic acid, primarily found in plants,

animals and humans. It is not an essential molecule and

is excreted from our body in an unchanged form. Our

body either produces oxalate on its own or it converts

other molecules like vitamin C to oxalate. External

sources like the foods we eat also contribute to the

accumulation of oxalate in our body. The oxalate present

in the body is excreted in our urine as a waste. Too much

of oxalate in our urine, results in a medical condition

called as hyperoxaluria, commonly referred to as kidney

stones. Diet is looked upon as a preventive measure in

addition to medicines to treat kidney stones. Read more

on what causes kidney stones.


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OBJECTIVE OF PROJECT

In this project, we will learn to test for the

presence of oxalate ions in the guava fruit and

how its amount varies during different stages ofripening.


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REQUIREMENTSMATERIALS REQUIRED

# 100 ml Measuring Flask Pestle and Mortar

# Pestle And Mortar

#Beaker

#Titration Flask


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# Funnel

# Burtte

#Pipette

#Weight Box

#Filter Papers

#Guava Fruits


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CHEMICALS REQUIRED

--Dilute H2SO4

--N/20 KMnO4 solution


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THEORYOxalate ions are extracted from the fruit by boiling pulp

with dil. H2SO4. Then oxalate ions are estimatedvolumetrically by titrating the solution with standard

KMnO4 solution.

Titration is a common laboratory method of quantitative

chemical analysis that is used to determine the unknown

concentration of a known reactant. Because volume

measurements play a key role in titration, it is also known

as volumetric analysis. A reagent, called the titrant or

titrator, of a known concentration (a standard solution)

and volume is used to react with a solution of the analyte

or titrand, 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 (see below). This

is ideally the same volume as the equivalence pointthe

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 theclassic 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.


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CHEMICAL EQUATIONS

Molecular Equations -2KMnO4 + 3H2SO4 ---------------------- K2SO4 +

2MnSO4 + 2H2O + 4[O]

HOOC-COOH.2H2O +[O] --------------------- 2CO2 +

2H2O x 5 Co7060

3KMnO4 + 3H2SO4 +5 HOOC-COOH.2H2O

---------------------K2SO4 + 2MnSO4 + 18H2O +

10CO

#Ionic Equations

MnO4- +16H+ + 5e ---------------------- Mn2+ + 4H2O

x 2

C2O4 --------------------- 2CO2 + 2e- x 5

2MnO4- + 16H+ + 5C2O42 - --------------------- 2Mn2+

+8H2O + 10CO2


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PROCEDURE

1. Weigh 50.0g of fresh guava and crush it to a fine pulpusing pestle-mortar.

2. Transfer the crushed pulp to beaker and add about 50

ml dil. H2SO4 to it

3. Boil the contents for about 10 minutes.

4. Cool and filter the contents in a 100 ml measuring

flask. Make the volume upto 100 ml by adding distilled

water.

5. Take 20 ml of the solution from the measuring flask

into a titration flask and add 30 ml of dilute sulphuricacid to it.

6. Heat the mixture to about 60oC and titrate it against

KMnO4 solution taken in a burette. The end point is

appearance of permanent light-pink colour.

7. Repeat the above experiment with 50.0 g of 1, 2 and 3days old guava fruit.


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PRECAUTIONS

1. KMnO4 solution is always taken in the burette.

2. Avoid the use of burette having a rubber tap as KMnO4

attacks rubber.

3. In order to get some idea about the temperature of the

solution touch the flask to the back side of your hand.When it becomes unbearable to touch, the required

temperature is reached.

4. Add about an equal volume of dil. H2SO4 to the guava

extract to be titrated (say a full test tube) before adding

KMnO4 .

5. Read the upper meniscus while taking burette reading

with KMnO4 solution.

6. In case, on addition of KMnO4 a brown ppt. appears,

this shows that either H2SO4 has not been added or has

been added in insufficient amount. In such a case, throw

away the solution and titrate again.


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OBSERVATIONS

--Weight of guava fruit taken each time = 50.0 g

Volume of guava extract taken in each titration = 20.0 ml

--N ormality of KMnO4 solution = N

Guava

extract

From

Initial

reading

of the

burette

Final

reading

of the

burette

Volume

of the

N/20

KMnO4

solution

(ml)

Strength

of

Oxalate

Fresh

Guava

One Day

Old

Guava


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CALCULATIONS

For fresh guavaN1.V1(guava extract) = N2.V2 (KMnO4 solution)

Normality of oxalate, N1 = X/200

Strength of oxalate in fresh guava extract= Normality x Eq. mass of oxalate ion

= X/200 x 44 g/litre of the diluted extract

Normality of oxalate, N1 =X/200

Strength of oxalate in one day guava extract= Normality x Eq. mass of oxalate ion

=X/200 x 44 g/litre of the diluted extract

Similarly, calculate the strength of oxalate in 1,

2 and 3 days old guava extract and interpret theresult.


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CONCLUSION

The concentration of the oxalate ion increases with

increase with ripening.


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BIBLIOGRAPHY

1. INDIAN INSTITUTE OF APPLIEDSCIENCE:http://www.ias.ac.in/currsci/aug102001/248.pdf

2. www.wikipedia.org

3. Comprehensive Practical Chemistry forClass XII


17/19

CERTIFICATEThis is to certify that this dissertation titled

STUDY OF QUANTITY OF CAESIN

PRESENT IN DIFFERENT SAMPLES OF

MILK submitted by SHUBHANGI JAISWAL

to Chemistry department of SMALLWONDER SENIOR SEC. SCHOOL

JABALPUR, was carried under guidance and

supervision during the academic year 2013-

2014.

Principal Mrs..

SANGEETA GROVER


18/19

ACKNOWLEDGEMENTI wish to express my deep gratitude and sincere thanksto the Principal, Ms. SANGEETA GROVER, SMALLWONDER SENIOR SEC. SCHOOL, JABALPUR for herencouragement and for all the facilities that sheprovided for this project work. I sincerely appreciate thismagnanimity by taking me into her fold for which Ishall remain indebted to her. I extend my hearty thanksto Mrs. SHRADDHA SONI, chemistry teacher, whoguided me to the successful completion of this project.I take this opportunity to express my deep sense of

gratitude for his invaluable guidance, constantencouragement, constructive comments, sympatheticattitude and immense motivation, which has sustainedmy efforts at all stages of this project work.

SHUBHANGI JAISWAL


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DECLARATIONI do hereby declare that this project work has

been originally carried under the guidance andsupervision of Mrs. SHRADDHA SONI, head

of chemistry department, SMALL WONDER

SENIOR SEC. SCHOOL, JABALPUR

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