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T

Certificate

histhis to certify that Rahul Bachloo of class


12 A has satisfactorily completed the
project in chemistry on Presence of
Oxalate ions prescribed by the CBSE
course in the academic year 2015-16. 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. P.N. Yadav


Dikshit

Dr. Shalini

PGT Chemistry
Manauri

Principal, K.V.

Acknowledgement

I hereby acknowledge my deep


sense of gratitude and indebtedness to Mr P.N.
Yadav, PGT (Chemistry) whose immense help,
genius guidance, encouragement, necessary
suggestions, initiations, enthusiasm and
inspiration made this work a master art and a
joint enterprise.

Contents
Aim of the project
tion
Theory
Requirements
Chemical Equations
Procedure
Precautions
Observations
Calculations
Conclusions

Introduc

To study
the
presence
of
oxalate
ions
in
guava fruit
different stages
of at
ripening.

Introductio

uava 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?

t 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.

eory

Th

xal
ate 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.

he 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
Apparatus
00 ml measuring flask
Pestle & Mortar
Beaker
Burette

Weighing machine

Chemicals

dil. H2SO4
(N/10) KMnO4 solution

Funnel
Filter Papers

Guava fruits at different stages of


ripening.

Chemical
Equations
Molecular Equations
2KMnO4+ 3H2SO4
K2SO4+ 2MnSO4+2H2O + 4[O]
HOOC-COOH.2H2O + [O] 60 C 70 C
2CO2+ 2H2O x 5
3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O
K2SO4+
2MnSO4+ 18H2O + 10CO2
0

Ionic Equations
MnO4-+16H++ 5eMn2++ 4H2O x 2
C2O4
2CO2+ 2e-x 5
2MnO4-+ 16H++ 5C2O42- 2Mn2++8H2O + 10CO2

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
added about 50 ml dilute H2SO4 to it.
Boiled the content for about 10 minutes. Cooled
and filtered the contents in a 100 ml measuring
flask.
Made up the volume 100 ml by adding ample
amount of distilled water.
Took 20 ml of the solution from the flask and

added 20 ml of dilute sulphuric acid to it.


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.
Repeated the above experiment with 50 g of
1day, 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 KMnO4attacks 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
the 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
insufficient amount. In such a case, throw
away the solution and titrate again.

Observations
Weight of the guava fruit for each time was
50 g.
Volume of guava extract taken for each

Guava
Solution
Raw
Semiripened
Ripened

titration was 20 ml.


Normality of KMnO4 solution was (1/10).
END POINT: Colour Changes to pink
Burette
Final
Volume of Concurrent
reading Reading
KMnO4
Reading
Initial
150
18
132
150
13
137
136.06
150
10.8
139.2

Calculations

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
extract

1.32/100 x 44g/litre of diluted


= 0.581 g L-1

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
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

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
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.

Bibliography
Search engines used:
www.google.com
www.wikipedia.com
www.reader.google.com
www.labs.google.com
www.quora.com
Practical Chemistry by Laxmi Publications.

The Family Encyclopedia by Dorling Kindersley.

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