«nt INVESTIGATORy , Ss Ro, i ‘S, $ % °o A aT) hI NAME: N NIRUPSHA CLASS: XII PROJECT TOPIC: STUDY OF OXALATE ION IN GUAVA GUIDED BY: ABHISHEK SHARMA (PGT CHEM.) I SESSION: 2020 - 2021 I KENDRIVAVIDIALAYA, NABARANGPLR| il il | |CERTIFICATE This is to certify that this “Chemistry Investigatory Project” on the topic “Study Of Oxalate Ion Content In Guava Fruit” has been successfully completed by N.Nirupsha of class XII under the guidance of biology teacher “Mr. Abhishek Sharma” (PGT CHEMISTRY) in particular fulfilment of the curriculum of Central Board of Secondary Education (CBSE) leading to the award of annual examination of the year 2020 - 2021. ne Teacher In Charge Signature of Principal . ‘| oa of i" ? External xaminera __ ACKNOWLEDGEMENT » Ihave taken efforts in this project. However, it would not have been possible without the kind support and help of many individuals. >I would like to thank my principal Mr. Mantu Kumar and the school for providing me with facilities required to do my project. » 1am highly indebted to my Chemistry teacher Mr. Abhishek Sharma (PGT Chemistry) for his invaluable guidance which has sustained my efforts in all stages of this project work. > I would also like to thank my parents for their continue support and encouragement. » My thanks and appreciations also go to my fellow classmates and the laboratory assistant in developing the project and to the people who have willingly helped me out with their abilities,* Aim of the project s \ %*% ntroduction 4 | %* Oheory "Se. \ * Requirements @ L \ “pe yl *% Chemical equations es Leer * Procedure * Precautions % (Observations %* Calculations Result %* Conclusion * Bibliograhpy“" To study the presence of oxalate ion in guava fruit at “* Guava is a common sweet fruit found in India and many other places around ** Too much of oxalate in our uri different stages of ripening. 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 ion whose content varies during the different Stages of ripening, ** Guavas have a Pronounced and typical fragrance, similar to lemon rind but less in strength. @ carboxylic acid, primarily found in plants and animals. It is not an Sssential molecule and is excreted form 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. ine results in a medical condition called hyperoxaluria, commonly referred to as kidney stones. Diet is looked upon as @ preventive measure in addition to medication to treat kidney stones.ith dilute HSO« if wht i itl ns are extracted from the fruit by boiling aes the solucion 4 te ions are estimated volumetrically, bY 47 ; ee ( standard solution r ion (2 "y .Jent called the titrant, of a known concentrate if titrant, whose and volume j, ‘e is used to i ion of the concentratio Teact with a soluti Using a cali is possible endpoint i: The end by Oxalate io The oxala KMno pe titrant, it d inge to add d when the umes iS reached termined . as de Point is the point at which the titration is complet® oar " ce point. Sn indicator. This is ideally the same volume as the equivalen [Se + 8H* + MnO, — Mn** + 4H,0) {C,0," — 2C0, + 2e15 16H* + 2MnO, + 5C,0,* >10C0, + 2Mn** + 8H,O The 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 100 ml measuring flask —_Pestle & Mortar Burette Weighing machine Papers (Bi) CHEMICALS = dil H,SO, = (N/10) KMnO, solution(c) Guava fruits at different stages of ripening . Chemical Equations 2KMnO, + 3H2SO4 — K2SO, + 2MnSO, + 2H20 + 4[0] HOOC - COOH.2H,0 + [0] > 2CO, + 2H,0 x 5 2KMn0O, + 3HSO, + SHOOC-COOH.2H20 —> K;SO, + 2MnSO, + 18H2O + 10CO: Ionic Equations MnO, + 16H‘ + Se’ > Mn”* + 4H,0 x2 C,0," > 2CO, + 2e"x 5 2MnO, + 16H" + 5C,0,? > 2Mn™ + 8H,0 + 10CO, *= 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 H,SO, 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 60°C and titrated it against (N/10) KMnO, solution taken in a burette till the end point had an appearance of pink colour. Repeated the above experiment with 50 g of 1 day, 2 day and 3 day old guava fruits.There should be no parallax while taking measurements. - «= Spillage of chemicals should be checked. Avoid the use of burette having a rubber tap as KMnO, attacks 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 H,SO, to the guava extract to be titrated (say a full test tube) before adding KMn0,. ** Read the upper meniscus while taking burette reading with KMn(, solution. *s In case, on addition of KMn0O, a brown PPt. appears, this shows that either H,SO, has not been added or has been added in insufficient amount. In such @ case, throw away the solution and titrate again. "= Weight of the guava fruit for each time was 50 g. ** Volume of guava extract taken for each titration was 10 ml. *= Normality of KMn0, solution was (1/10). ‘* End point : Colour changes to pink1) ror raw guava = N,V, = N,V, ew N,x 10 = (1/10) x 132 ss N, = 132/100 = 1.32 Strength of oxalate in fresh guava extract normality x Eq. mass of oxalate ion = 1.32 /100 x 44g / litre of diluted extract 0.581g L* 2) ror semi ripened guava (1 day ofd), Strength of oxalate in one day old guava extract = 1.37 /100 x 44g / litre of diluted extract = 0.603 g L* 3) Gor ripened guava Strength of oxalate in ripened guava extract = 1.39 /100 x 44g / litre of diluted extract =0.612gL" a) Ohe normality of oxalate ion of: > Fresh guava solution is 132 > Semi - ripen guava solution is =137N > Ripened guava solution is =139N 6) Ohe strength of oxalate ions of ; » Fresh guava solution is = 0.58 gL” » Semi - ripen guava solution is 0.60 gL* » Ripened guava solution is = 0.61 gL” ‘= The content of oxalate ion in guava was found to be 59.67 percent, which is close to the literature value of 60 percent. = It was also noticed that the content of oxalate ion grows with ripening of guava.« http : //www.cbseportal.com « Wikipedia =- chemicalland.com « books.google.co.in