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IP Chemistry

Himanshu Jha completed a chemistry project under the guidance of Mr. Nitin Tiwari to study the presence of oxalate ions in guava fruit at different stages of ripening. The project involved extracting oxalate ions from guava pulp using dilute sulfuric acid and titrating the solution with potassium permanganate. Testing was done on fresh, 1-day old, and 2-day old guava fruits. The results showed that the concentration of oxalate ions increases as the guava ripens, ranging from 0.58 g/L in fresh fruit to 0.61 g/L in ripe fruit. The project thus demonstrated that the content of oxalate ions in gu

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90 views19 pages

IP Chemistry

Himanshu Jha completed a chemistry project under the guidance of Mr. Nitin Tiwari to study the presence of oxalate ions in guava fruit at different stages of ripening. The project involved extracting oxalate ions from guava pulp using dilute sulfuric acid and titrating the solution with potassium permanganate. Testing was done on fresh, 1-day old, and 2-day old guava fruits. The results showed that the concentration of oxalate ions increases as the guava ripens, ranging from 0.58 g/L in fresh fruit to 0.61 g/L in ripe fruit. The project thus demonstrated that the content of oxalate ions in gu

Uploaded by

Himanshu
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CERTIFICATE

This is to certify that HIMANSHU JHA has


successfully completed the project file on the
topic study of presence of oxalate ion in guava
fruit at different stages of ripening under the
guidance and supervision of MR.NITIN
TIWARI (pgt chemistry) during year 2023 -
2024 in partial fulfillment of chemistry practical
examination conducted by ASSCE, NEW DELHI.

TEACHER IN-CHARGE EXTERNAL EXAMINAR

Acknowledgement
I would like to express my immense gratitude to my
chemistry teacher MR.NITIN TIWARI (pgt chemistry),
for the help and guidance they provided for completing
the investigatory project.

I also thank my parents who gave ideas and inputs in


completing this project. Most of all I would like to
thank my school management, for providing me the
facility and opportunity to do this project.

At last I would like to thank my classmates whose


support made this project fruitful.

~ Himanshu Jha

Contents

 Aim of project
 Introduction
 Theory
 Requirement
 Chemical equation
 Procedure
 Precaution
 Observation
 Calculation
 Conclusion
 Bibliography

AIM- To study the presence of oxalate


ions
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 ions 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 on 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. Too much of oxalate in our urine results in
a medical condition called hyperoxaluria, commonly
referred to as kidney stones. Diet is looked upon as a
preventive measure in addition to medication to treat
kidney stones.

Theory:-
Oxalate ions are extracted from the fruit by boiling pulp
with dilute H2SO4. 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 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. 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 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.
Requirement

1. Apparatus:-
a) Beaker b)100ml measuring flask

c)Burette d)Pestle and Mortar

e)Filter papers f)Funnel g) weighing


machine
2. Chemicals:-

a) Dil. H2SO4 b) (N/10) KMnO4


Solution

3. Guava fruit at different stages of


ripening
Chemical equations

1:- Molecular equations

2KMnO4+ 3H2SO4 → K2SO4+ 2MnSO4+2H2O + 4[O]

HOOC-COOH.2H2O + [O] → 2CO2+ 2H2O x 5

3KMnO4 + 3H2SO4 + 5 HOOC-COOH.2H2O →


K2SO4+ 2MnSO4+ 18H2O + 10CO2

2:- Ionic Equations


MnO4-+16H++ 5e- → Mn2++ 4H2O x 2

C2O4 → 2CO2+ 2e-x 5

2MnO4-+ 16H++ 5C2O4 2- → 2Mn2++8H2O + 10CO2

Procedure

a) Weighed 50 g of fresh guava and crushed it to a fine


pulp using pestle and mortar.
b) Transferred the crushed pulp to a beaker and added
about 50 ml dilute H2SO4 to it.
c) Boiled the content for about 10 minutes. Cooled and
filtered the contents in a 100 ml measuring flask.
d) Made up the volume 100 ml by adding 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 600 C and titrated it
against (n/10) KMnO4 solution taken in a burette till the
end point had an appearance of pink colour.
7) Repeated the above experiment with 50 g of 1day, 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 burette having a rubber tap as
KMnO4attacks rubber.
4) 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.
5) 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.
6) Read the upper meniscus while taking burette reading
with KMnO4 solution.
7) 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.

Observation

1. 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 KMnO4 solution was (1/10).
4. END POINT: Colour Changes to pink
Guava Burette Final Volume Concurrent
Solution Reading Reading of Reading
Initial KMnO4
Raw 150 18 132

semi- 150 13 137 136.06


ripened
Ripened 150 10.8 139.2

Calculation
1) For raw guava :-
N1V1 = N2V2
➔N1 x 10 = (1/10) x132
➔1/10 x Normality of oxalate = (x/100) = strength of oxalate in fresh
guava extract = normality x Eq. mass of oxalate ion
= 1.32/100 x 44g/liter of diluted extract
= 0.581 g L-1
2) For semi ripened guava (1 day old):-
Strength of oxalate in one day old guava extract
= (1.37 /100) x 44g/liter of diluted extract
= 0.603 g L-1

3) For ripened guava


Strength of oxalate in fresh guava extract
= (1.39/100) x 44g/liter of diluted extract
= 0.612 g L-1

Result

(a) The normality of oxalate ions of;


• Fresh guava solution is = 1.32 ml
• Semi-ripen guava solution is = 1.37 ml
• Ripened guava solution is = 1.39 ml
(b) The strength of oxalate ions of;
• Fresh guava solution is = 0.58 ml
• Semi-ripened guava is = 0.60 ml
• 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 percent.
It was also noticed that the content of oxalic
ions grows with ripening of guava.
Bibliography
1. Search engines used:
➢ www.google.com
➢ www.wikipedia.com
➢ www.reader.google.com
➢ www.labs.google.com
➢ www.quora.com
2. Practical Chemistry by Laxmi Publications.
3. The Family Encyclopedia by Dorling Kindersley.

Topic

Study of presence of oxalate


ion in Guava fruit at
different stages
of ripening

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