SMALL WONDERS SR.SEC.

SCHOOL JABALPUR

A CHEMISTRY PROJECT

AIM-STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT

Submitted in the partial Fulfilment of the requirement for CBSE 2013-2014

Submitted BySHUBHANGI JAISWAL

Of Class XII B

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
Guava is sweet, juicy and light or dark green coloured fruit. It is cultivated in all parts of India. When ripe it acquires yellow colour and has penetrating strong scent. The fruit is rich in vitamin C and minerals. It is a rich source of oxalate and its content in the fruit varies during different stages of ripening. Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, again depending on specie .

WHAT IS OXALATE?
Oxalate is an organic acid, primarily found in plants, animals and humans. It is not an essential molecule and is excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts other molecules like vitamin C to oxalate. External sources like the foods we eat also contribute to the accumulation of oxalate in our body. The oxalate present in the body is excreted in our urine as a waste. Too much of oxalate in our urine, results in a medical condition called as hyperoxaluria, commonly referred to as kidney stones. Diet is looked upon as a preventive measure in addition to medicines to treat kidney stones. Read more on what causes kidney stones.

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.

REQUIREMENTS MATERIALS REQUIRED

# 100 ml Measuring Flask Pestle and Mortar # Pestle And Mortar

#Beaker #Titration Flask

# Funnel # Burtte

#Pipette #Weight Box #Filter Papers

#Guava Fruits

CHEMICALS REQUIRED

--Dilute H2SO4

--N/20 KMnO4 solution

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. Titration is a common laboratory method of quantitative chemical analysis that is used to determine the unknown concentration of a known reactant. Because volume measurements play a key role in titration, it is also known as volumetric analysis. A reagent, called the titrant or titrator, of a known concentration (a standard 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 (see below). This is ideally the same volume as the equivalence pointthe 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.

CHEMICAL EQUATIONS
Molecular Equations 2KMnO4 + 3H2SO4 ---------------------- K2SO4 + 2MnSO4 + 2H2O + 4[O] HOOC-COOH.2H2O +[O] --------------------- 2CO2 + 2H2O x 5 Co7060

3KMnO4 + 3H2SO4 +5 HOOC-COOH.2H2O --------------------- K2SO4 + 2MnSO4 + 18H2O + 10CO

#Ionic Equations
MnO4- +16H+ + 5e ---------------------- Mn2+ + 4H2O x2 C2O4 --------------------- 2CO2 + 2e- x 5 2MnO4- + 16H+ + 5C2O42 - --------------------- 2Mn2+ +8H2O + 10CO2

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 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. 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.

PRECAUTIONS
1. KMnO4 solution is always taken in the burette. 2. Avoid the use of burette having a rubber tap as KMnO4 attacks rubber. 3. In order to get some idea about the temperature of the solution touch the flask to the back side of your hand. When it becomes unbearable to touch, the required temperature is reached. 4. Add about an equal volume of dil. H2SO4 to the guava extract to be titrated (say a full test tube) before adding KMnO4 . 5. Read the upper meniscus while taking burette reading with KMnO4 solution. 6. In case, on addition of KMnO4 a brown ppt. appears, this shows that either H2SO4 has not been added or has been added in insufficient amount. In such a case, throw away the solution and titrate again.

OBSERVATIONS
--Weight of guava fruit taken each time = 50.0 g Volume of guava extract taken in each titration = 20.0 ml --N ormality of KMnO4 solution = N

Guava extract From

Initial reading of the burette

Final reading of the burette

Volume of the N/20 KMnO4 solution (ml)

Strength of Oxalate

Fresh Guava One Day Old Guava

CALCULATIONS
For fresh guava
N1.V1(guava extract) = N2.V2 (KMnO4 solution)

Normality of oxalate, N1 = X/200 Strength of oxalate in fresh guava extract = Normality x Eq. mass of oxalate ion = X/200 x 44 g/litre of the diluted extract Normality of oxalate, N1 =X/200 Strength of oxalate in one day guava extract = Normality x Eq. mass of oxalate ion =X/200 x 44 g/litre of the diluted extract

Similarly, calculate the strength of oxalate in 1, 2 and 3 days old guava extract and interpret the result.

CONCLUSION
The concentration of the oxalate ion increases with increase with ripening.

BIBLIOGRAPHY
1. INDIAN INSTITUTE OF APPLIED SCIENCE: http://www.ias.ac.in/currsci/aug102001/ 248.pdf 2. www.wikipedia.org 3. Comprehensive Practical Chemistry for Class XII

CERTIFICATE
This is to certify that this dissertation titled STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK submitted by SHUBHANGI JAISWAL to Chemistry department of SMALL WONDER SENIOR SEC. SCHOOL JABALPUR, was carried under guidance and supervision during the academic year 20132014.

Principal Mrs.. SANGEETA GROVER

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Principal, Ms. SANGEETA GROVER, SMALL WONDER SENIOR SEC. SCHOOL, JABALPUR for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to Mrs. SHRADDHA SONI, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.

SHUBHANGI JAISWAL

DECLARATION
I do hereby declare that this project work has been originally carried under the guidance and supervision of Mrs. SHRADDHA SONI, head of chemistry department, SMALL WONDER SENIOR SEC. SCHOOL, JABALPUR