S.D. PUBLIC SCHOOL HURUHURI NAME :—SHIVAM JOSHI CLASS:- 12th standard ROLL NO: SUBJECT: CHEMISTRY TOPIC:-— TEST OF OXALIC ACID IN GUAVA INSTRUCTOR:- MR. SATYAM SHARMA SIRAcknowledgement | am really happy and so excited to perform the project of chemistry. | have no word to express the support ,guidance , faculties and motivations given by our teachers . lam very thankfull to our chemistry teacher MR. SATYAM SHARMA (B Sc. Chem) Who had helped a lot to perform experiments precisely bit by bit correct. Even our principal teacher Mr. Zubair khan who played an extremely important role in our projects and experments , cann't be thanked simply . He has a lot of experiences to so.... |have a great regards to my teachers ... 9 9!!! Thanks alot !!! ORMCONTENT:-— « Aim Of The Project «Introduction « Theory « Requirements « Procedures « Precautions « Observations = Calculation «Conclusions = BIBLIOGRAPHY44((To study the presence of oxalate ions in guava fruit at different stages of ripening. ))* INTRODUCTION-- Guava is a common sweet fruit in India.Guavas are the plant in myrtle family of genus — psidium. On ripping it turn to yellow colour rich in vitamin C and rich source of oxalate ions whose content varies with different stages. OXALATE : Itis primarily a carboxylic acid found in plant and animals. Our body produces or converts vitamin c intooxalate. It is excreted in form of urine as a waste . In the excess of oxalate in urine results amedical condintion called HYPEROXALURIA. Theory O.... are obtained by boiling fruit pulp with H2S04 .The oxalate ion are estimated volumetrically by titrating the solution with KMn04 solution . Then the tritant of known concentration is used to react the titrand whose concentration is not known. It is possible to determi e exact value that has been consumed when the end point is reached. The end point is achieved when the pH of solution is 7 or the solution takes a persisting colour as pink ofphenolphthalein indicator. Molecular Equations 2 KMn0, + 3H,S0,— K,S0, + 2Mn80, + 3H,0 + 510] COOH | 28,0 + (0 —+200, +3H,0 COOH COONa + +[0]—— 200, + H,0 + Na,S0, COON 1,80, , +11,0 + Na,S0, Tonic Equations Mn0,;+ SH* + 5° — Mn + 4H1,0] x2 (0,71 200, + 26°] x5 2Mn0 + 16H* + 5C,0*— 2Mn** + 8H,0 + 1000,Requirements (A)Apparatus 100 mi measuring flask Pestle & Mortar Burette — ~~ Weighing machine Filter Papers (8) Chemicals = 1. dil. HxSO. ji 2. (N/10) t KMnO, solution (©) Guava fruits at different — stages of ripeniiPROCEDURES:- (1) Weighed...... gm of fresh guava and crushed it to a fine pulp using pestle and mortar. (2) Transfer the crushed pulp to a beaker and add about dil.H2S04 to it . (3) Boil the content about 10 minutes. Cooled and filtered the content in a 100m! measuring flask. (4) Made it 100ml by adding distilled water .) to it.(5) (6) Took 20ml of solution from the flask and add 20 ml of dil. H2S04 To it . Heat “mixture about 60°C and tritrate it againsts N/.......n. KMn04 solution till the end point had colour of light pink . Repeat the above experiment with 50 gm of 1day ,2day and 3day old guava fruits.¢ No parallax in measurement. ¢ No spillage of chemicals. ¢ Avoid the use of burette having tubber tap . ¢ To check the temperature for reaction ,it can be bearable to touch by back of hand. Add a full test tube Y of equal amount of H2SO4 to the guava extract before the titration. If ther is BROWN ppt then there must be insufficient amount of H2S04 is added.Then throw it away and titrate again. OBSERVATIONS;:- 1 Weight of the guava fruit for eachtime was..........gm 2Volume of guava extract taken for each titration was 4 End point :Colur changes to PINK CALCULATION(1) FOR RAW GUAVA :- N1V1=N2V2 DDIM a irceseret =: (1/ trsrac) Xsvcovence » CV Strength of oxalate in fresh guava extract= Nx Eq.Mass of axalte ion (2) FOR SEMI RIPENED GUAVA(1DAY):- Strength of oxalate = (3) FOR RIPENED GUAVA :- Strength of oxalate in fresh guava extract Conclusion==(a)NORMALITY OF OXALATE iON of.. , 1. Fresh guava solution is 2. Semi fresh guava solution 1. Fresh guava solution is 2. Semi ripened guava is 3.Ripened guava is BIBLIOGRAPHY 1. Web help:http://www.google.com/ http://www.wikipedia.com/ http://www.reader.google.com/ http://www.labs.google.com/ https://www.scribd.com/doc/ 122741790/Presence-of-oxalate- ions-in—Guava-Chemistry- Investigatory-Project