Chemistry Investigatory Project

 
 
 
his is to certify that Punit Goswami of class 12
th
 Bhas satisfactorily completed the project in chemistryon
Presence of Oxalate ions prescribed by the AISSCE course
in the academic year 2012-13. Ihave examined the project
and hereby accord my approvalof it as a study carried out
and presented in the mannerrequired for its acceptance.
This does not necessarilyendorse or accept
every statement made or opinionexpressed or
conclusion drawn, but only signifies theacceptance of
the project for the purpose it is submittedfor.
Mr. P.N. Yadav Dr. Shalini DikshitPGT Chemistry Prin
cipal, K.V. Manauri
 
I hereby acknowledge my deep sense of gratitudeand
indebtedness to
 
Mr P.N. Yadav, PGT (Chemistry) whose immensehelp,
genius guidance, encouragement, necessary
suggestions,
 
 
initiations, enthusiasm and inspiration made this work
a master art anda joint enterprise.
 
 
o
 
im of the project
o
 
Introduction
o
 
Theory
o
 
Requirements
o
 
Chemical Equations
o
 
Procedure
o
 
Precautions
o
 
Observations
o
 
Calculations
o
 
Conclusions
 
 
To study the presence ofoxalate ions in guava
fruit atdifferent stages ofripening.
 
uava is a common sweet fruit found in India andmany
other places around the world.
 Guavas
 areplants in the Myrtle family (Myrtaceae)
genusPsidium (meaning "pomegranate" in Latin),
whichcontains about 100 species of tropical shrub.
On ripeningit turns yellow in color. Rich in vitamin C,
this fruit is a richsource of oxalate ions whose
content varies during thedifferent stages of
ripening.Guavas have a pronounced and typical
fragrance, similar to lemon rind but less instrength.t
is a carboxylic acid, primarily found in plants and
animals. It is not an essentialmolecule and is
excreted from
 
our body, unchanged. Our body either
producesoxalate on its own or converts other
molecules like Vitamin C to oxalate. Externalsources
like food also contribute to the accumulation of
oxalate in our body.
Theoxalate present in the body is excreted in thefor
m of urine as waste. Too much of oxalatein our urine
results in amedical condition calledhyperoxaluria,
commonlyreferred to as
kidneystones. Diet is looked upon as apreventive
measure in addition to medication to treatkidney
stones.
G
 
I
 

 
 
xalate ions areextracted from thefruit by boiling
pulpwith dilute H
2
SO
4
.
T
he oxalate ions are estimatedvolumetrically, by
titrating thesolution with KMnO
4
 solution.A reagent, called thetitrant, of a known
concentration (a standard solution) andvolume is used
to reactwith a solution of theanalyte ortitrand,
whoseconcentration is notknown. Using a calibrated
burette or chemistry pipetting syringe to add
thetitrant, it is possible to determine the exact
amount that has been consumedwhen the endpoint is
reached. The endpoint is the point at which the
titration iscomplete, as determined by an indicator.
This is ideally the same volume as theequivalence
point.he volume of added titrant at which the
number of moles of titrant isequal to the number of
moles ofanalyte, or some multiple thereof (asin
polyprotic acids). In the classicstrong acid-strong
base titration, theendpoint of a titration is the point
at whichthe pH of the reactant is just about equal
to7, and often when the solution takes on apersisting
solid colour as in the pink of phenolphthalein
indicator.
O
 
T

 
 
(A)
 
A
pparatus
100 ml measuring flask Pestle & Mortar Beaker Buret
teFunnel Weighing machine Filter Papers
 
(B)
 
Chemicals
1.
 
dil. H
2
SO
4
 2.
 
(N/10)KMnO
4
 solution
(C)
 
Guava fruits at differentstages of ripening.
 

 
 
(1)
 
Weighed 50 g of fresh guava and crushed it to a fine pulp
using pestleand mortar.
(2)
 
Transferred the crushed pulp to a beaker and added about 50
ml diluteH 
2
SO
4
 to it.
(3)
 
 Boiled the content for about 10 minutes. Cooled and filtered
the contentsin a 100 ml measuring flask.
(4)
 
Made up the volume 100 ml by adding ample amount of
distilled water.
(5)
 
Took 20 ml of the solution from the flask and added 20 ml of
dilutesulphuric acid to it.
(6)
 
Heated the mixture to about 60
0
C and titrated it against (n/10) KMnO
4
solution taken in a burette till the end point had an
appearance of pinkcolour.
(7)
 
Repeated the above experiment with 50 g of 1day, 2 day and 3
day oldguava fruits.
 

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