Professional Documents
Culture Documents
Study of Oxalate Ion Content in Guava Fruit 1 PDF
Study of Oxalate Ion Content in Guava Fruit 1 PDF
A CHEMISTRY PROJECT
STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT
Submitted in the partial Fulfilment of the requirement for
AISSCE 2010-2011
By
Abdud Dayan Adeeb
Of Class XII C
A CHEMISTRY PROJECT
STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT
Submitted in the partial Fulfilment of the requirement for
AISSCE 2010-2011
By
Jagadeesh Sekar
Of Class XII C
CONTENTS
INTRODUCTION
OBJECTIVE OF THE PROJECT
REQUIREMENTS
THEORY
CHEMICAL EQUATIONS
PROCEDURE
PRECAUTIONS
OBSERVATIONS
CALCULATIONS
CONCLUSION
BIBLIOGRAPHY
1|Page
WHAT IS OXALATE?
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 of
ripening.
2|Page
REQUIREMENTS
MATERIALS REQUIRED
Beaker
Titration Flask
3|Page
Funnel
Pipette
Burette
Weight-Box
4|Page
Filter Paper
CHEMICALS REQUIRED
Dilute H2SO4
KMnO4 solution
5|Page
THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dil.
H2SO4. Then oxalate ions are estimated volumetrically by titrating the
solution with standard KMnO4 solution.
6|Page
CHEMICAL EQUATIONS
Molecular Equations
2KMnO4 + 3H2SO4
HOOC-COOH.2H2O +[O]
2CO2 + 2H2O x 5
Ionic Equations
MnO4- +16H+ + 5eC2 O 4
Mn2+ + 4H2O
2CO2 + 2e-
x 2
x 5
7|Page
PROCEDURE
1. Weigh 50.0g of fresh guava and crush it to a fine pulp using pestlemortar.
2. Transfer the crushed pulp to beaker and add about 50 ml dil. H2SO4 to it
8|Page
4. Cool and filter the contents in a 100 ml measuring flask. Make the
volume upto 100 ml by adding distilled water.
9|Page
5. Take 20 ml of the solution from the measuring flask into a titration flask
and add 30 ml of dilute sulphuric acid to it.
KMnO4 solution
7. Repeat the above experiment with 50.0 g of 1, 2 and 3 days old guava
fruit.
10 | P a g e
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.
11 | P a g e
OBSERVATIONS
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
12 | P a g e
CALCULATIONS
For fresh guava
N1V1
(guava extract)
N1
Normality of oxalate,
10 =
N2V2
(KMnO4 solution)
x
N1 =
N1
Normality of oxalate,
10 =
N2V2
(KMnO4 solution)
x
N1 =
13 | P a g e
CONCLUSION
14 | P a g e
BIBLIOGRAPHY
15 | P a g e