March 2016 Presence OF Once: tones tin Ginste Chemistry Investigatory Project he Under The Guidance Of DEPARTMENT OF CHEMISTRY (043)CONTENTS Acknowledgement Aim of the project 0 Introduction o Theory \o Requirements ° Chemical Equations ° Procedure ° Precautions 0 Observations ° Calculations o Results GAS © ConclusionsACKNOWLEDGEMENT Apart from my efforts, the success of any project depends largely on the encouragement and guidelines of many others. I take this opportunity to express my gratitude to the people who have been instrumental in the successful completion of this project. I would like to show my greatest appreciation to our teacher .T can't say thank you enough for his tremendous support and help. I feel motivated and encouraged every time I attend his meeting. Without his encouragement and guidance this project would not have materialized. The guidance and support received from all the members who contributed and who are contributing to this project, was vital for the success of the project. I am grateful for their constant support and help, Last but not least I wish to avail myself of this opportunity, express a sense of gratitude and love to my friends and my beloved parents for their manual support, strength, and helpAIM To study the presence of oxalate ions in guava fruit at different stages of ripening. 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? tis a carboxylic acid, primarily found in plants and animals. It is not an Terese 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 the form of urine as waste. Too much of oxalate in our urine TY . 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 xalate ions are | Constituents extracted from | the fruit by Water boiling pulp = with dilute Calcium 0.01 H,SO,. The oxalate ions are | riasphorus estimated volumetrically, i | by titrating the solution with sme ne KMnO, [Se + 8H’ +MnO, > Mn* +4H,0]*2 solution. A reagent, called the titrant, ofa Ic. known concentration @ 16H" + 2MnO, + 5C.0.° > 10CO.+2Mn="+8H,0 _ 8tandard 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. lhe volume of added titrant at which the number of moles of titrant is equal to the number of moles of analyte, or some multiple 2. 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 (A) Apparatus 100 ml measuring flask Pestle & Mortar Beaker Burette as ] wf S (B) CHEMICALS ‘potassium permanganate Og ‘March 2016 1. dil. H,SO, 2. (N/10) KMnQ, solution (C) Guava fruits at different stages of ripening. Chemical Equations Molecular Eqoatons MEMO ge BESO, D MypSOyr AMaSO FO + 410] HOOC-COOH.EE,O PFO Pwe-we 2C6Ozt BE,O x8 IKMnO,+ SH,SO_?S HOOG-GOOH.AH,O > IgSOxh AGO gh 1EH,O + 10CO, Tonic Equations MnOt+lGi's Se > Mun 4,0Ox2 Gq D 2COgt 2oe 5 2MimO*+ 16E*+ SCO," > 2iia**+8i,O + 10CO,Procedure (1) Weighed 50 g of fresh guava and crushed it tow fine pulp using pestle and mortar. (2) Transferred the crushed pulp to w beaker and added about 50 ml dilute H,SO, to i. (3) Boiled the content for about 10 minutes. Cooled and filtered the contenty iv w 100 ml measuring flask. (4) Made up the volume 100 ml by adding ample amount of distilled water. (6) Took20 mlof the solutton from the flask and added 20 mlof dilute ylphuric acid te it. (6) Heated the mixture to about 60°C and titrated it against (n/10) KMnO, solution taken in w burette tal the end point had an appearance of pink colour. () Repeated the above experiment with 50 g of 1day, 2 day and 3 day old guawa fruity. Precautions 1. There should be no parallax while taking measurementy. 2. Spillage of chemicals should be checked. 3. Avoid the use of burette having w rubber tap ay KMn0, attacks rubber. 4. Iw order to get some idea about the temperature of the solution touch the flask with the back side of your hand. When it becomey unbearable to touch, the required temperature iy reached.5.Add about av equal volume of dil. H,SO, to the guava extract to be titrated (say a full test tube) before adding KMno,,. 6.Read the upper meniscus while taking burette, reading with KMn04 solution. 7. Incase, ovaddittion of KMnO, w brown ppt. appears, thix showy that either #,SO, hay not been Insuch a cane, throw away the solution and titrate again. Observations 1. Weight of the guava fruit for each time way 50 gy. 2. Volume of guava extract taken for each titration war20 mi. 3.Normality of KMnO, soluttow war (1/10). 4.END POINT: Colour aeD For raw guava NIVI = N2V2 PNI x 10 = (1/10) x132 1/10 x Normality of oxalate = (x/100) = strength of oxalate in fresh guava extract = normality x Eg. mass of oxalate ion = 1.32/100 x 44g/litre of diluted extract = 0.581 gL" Strength of oxalate in one day old guava extract = (1.37 /100) x 44g/litre of diluted extract = 0.603 gL" Strength of oxalate in fresh guava extract =( 1.39/100) x 44g/litre of diluted extract = 0612gL"(a) 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 (b)The strength of oxalate ions of; (i) Fresh guava solution is =_0.58_ ml {ii) Semi-ripened guava is =_0.60 ml (iti) Ripened guava is = _0.61 ml The content of oxalate ions in guava was found to be 59.67 pet cent, which ts close to the literature value of 60 percent. It was also noticed that the content of oxalic tons grows with ripening of guava.