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Study of Oxalate Ion Content in Guava Fruit PDF
Study of Oxalate Ion Content in Guava Fruit 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
St. John’s Senior Secondary School and Junior College
Mandaveli Chennai – 600028
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
STUDY OF OXALATE ION CONTENT IN
GUAVA FRUIT
INTRODUCTION
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
3|Page
Funnel Burette
Pipette Weight-Box
4|Page
Filter Paper Guava fruit at different stages of ripening
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
60 70 o C
HOOC-COOH.2H2O +[O]
2CO2 + 2H2O x 5
Ionic Equations
C2 O 4 2CO2 + 2e- x 5
7|Page
PROCEDURE
1. Weigh 50.0g of fresh guava and crush it to a fine pulp using pestle-
mortar.
2. Transfer the crushed pulp to beaker and add about 50 ml dil. H2SO4 to it
8|Page
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.
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.
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 3 days old guava
fruit.
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PRECAUTIONS
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OBSERVATIONS
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CALCULATIONS
N1 x 10 = x
Normality of oxalate, N1 =
N1V1 = N2V2
(guava extract) (KMnO4 solution)
N1 x 10 = x
Normality of oxalate, N1 =
13 | P a g e
CONCLUSION
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BIBLIOGRAPHY
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