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Chem Assignment Project For Class 12

This certificate certifies that Sk. Aasim Farhan, a class 12 student, completed a chemistry project on studying the variations in oxalate content across ripening states of guava fruit. The project examined guava samples at different ripening stages and extracted and titrated the oxalate ions using dilute sulfuric acid and potassium permanganate. Calculations showed that oxalate content increased with ripening, being lowest in fresh guava at 0.58 g/L and highest in fully ripened guava at 0.61 g/L. The project concluded that oxalate content grows as guava ripens.

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39 views

Chem Assignment Project For Class 12

This certificate certifies that Sk. Aasim Farhan, a class 12 student, completed a chemistry project on studying the variations in oxalate content across ripening states of guava fruit. The project examined guava samples at different ripening stages and extracted and titrated the oxalate ions using dilute sulfuric acid and potassium permanganate. Calculations showed that oxalate content increased with ripening, being lowest in fresh guava at 0.58 g/L and highest in fully ripened guava at 0.61 g/L. The project concluded that oxalate content grows as guava ripens.

Uploaded by

Sk Aasim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CERTIFICATE

This is to certify that Sk. Aasim Farhan of class 12th has


satisfactorily completed the project in chemistry on “GUAVA’S
OXALATE VARIATIONS ACROSS RIPENING STATES” entitled by
the CBSE course in the academic year 2023-24. I have
examined the project and hereby accord my approval of it as
a study carried out and presented in the manner required for
its acceptance. This does not necessarily endorse or accept
every statement made or opinion expressed or conclusion
drawn, but only signifies the acceptance of the project for the
purpose it is submitted for.

Mr. Arjun Samal


(PGT Chemistry)

Sign:
ACKNOWLEDGEMENT
I would like to use this opportunity to express my sincere
gratitude and debt of gratitude to Mr. Arjun Samal, whose
tremendous assistance, wise counsel, support, essential
recommendations, initiators, excitement, and inspiration
turned this work into a collaborative effort and a work of
mastery. I also want to thank my friends and family for their
support and assistance in getting this project finished.

Sk. Aasim Farhan


Contents

- Aim of the project


- Introduction
- Theory
- Requirements
- Chemical Equations
- Procedure
- Precautions
- Observations
- Calculations
- Conclusions
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.

REQUIREMENTS

1. Apparatus

100 ml measuring flask Pestle & Mortar Beaker

Burette Funnel weighing machine

2.Chemicals

dil. H2SO4 (N/10) KMnO4 solution 3.Guava fruit at diff. stages of ripening
Chemical equations
Procedure

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


pulp using 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 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. Add about an equal volume of dil. H2SO4 to the
guava extract to be titrated (say a full test tube) before
adding KMnO4.
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.
OBSERVATIONS

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.
CALCULATIONS

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/litre 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/litre of diluted extract
= 0.603 g L-1

3) For ripened guava


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

(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
Conclusions

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.

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