ALAGU JOTHI ACADEMY

(AN INTERNATIONAL STANDARD CBSE SR. SEC. SCHOOL)

(Affiliated to CBSE – New Delhi)

No. 3 Melaiyur, Karuvazhakkari post,
Poompuhar Road, Nagai Dist. 609 304

CLASS XII

DEPARTMENT OF CHEMISTRY
2016 - 2017

Investigatory project (2016 - 17) XII Std

 ALAGU JOTHI ACADEMY
(AN INTERNATIONAL STANDARD CBSE SR. SEC. SCHOOL)

(Affiliated to CBSE – New Delhi)

No. 3 Melaiyur, Karuvazhakkari post,
Poompuhar Road,
Nagai Dist. 609 304

DEPARTMENT OF CHEMISTRY
CHEMISTRY INVESTIGATORY PROJECT
2016-17

REG NO:

This is certified to be the Bonafide record of work done by

_______________________ of class ________ in the chemistry lab of the school
during the year 2016-2017.

Submitted for the ALL INDIA SENIOR SECONDARY CERTIFICATE

EXAMINATION held on ______________ at ___________________________.

Principal Teacher In charge

Internal Examiner External Examiner

Investigatory project (2016 - 17) XII Std

 CERTIFICATE OF AUTHENTICITY

This is to certify that Miss. S. Sunetha, student of Class XII of

Alagu Jothi Academy, An International Standard CBSE

Sr. Sec. School, Mayiladuthurai, Nagapattinam District has

completed the Investigatory Project on topic “ STUDY OF

OXALATE ION CONTENT IN GUAVA” Under my guidance. This

project is absolutely genuine and does not contain of any plagiarized

materials. The references taken in this project have been declared at

the end of this report.

Investigatory project (2016 - 17) XII Std

 ACKNOWLEDGEMENT

With immense pleasure, I extent my heartful thanks to those

who help me to go a long way in the completion of this investigatory
project.

I also express my gratitude to Mrs. S. Menaga, Chemistry

teacher, without her valuable guidance it would have been
impossible to complete my project work.

I am also thankful to my parents, whole staff of the school for

their timely help. I also thank my Principal Mr. C. Noel Mani for his

immense cooperation.

Above all I thank Almighty who is always there to help me.

Investigatory project (2016 - 17) XII Std

INDEX :

 Aim

 Introduction

 Thoery

 Requirements

 Procedure

 Precautions

 Observations

 Calculations

 Result

 Conclusion

Investigatory project (2016 - 17) XII Std

AIM:

To study the presence of oxalate ions in guava fruit at different

stages of ripening.

INTRODUCTION:

Guava :

Guava 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.

Oxalate :

It is a carboxylic acid, primarily found in plants and animals. It is

not an essential 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 excreted in the
form of urine as waste. Too much of oxalate in our urine results in a
medical condition called, commonly referred to as kidney
stones. Diet is looked upon as preventive measure in addition to
medication to treat Kidney stones.

Investigatory project (2016 - 17) XII Std

THEORY :

Oxalate ions are extracted from the fruit by boiling pulp with dilute
H2SO4.The oxalate ions are estimated volumetrically, by titrating the
solution with KMnO4 solution .A reagent, called the titrant, of a
known concentration (a standard solution) and volume is used to
react with a solution of the analyte or titrant, 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.
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.
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 to7, and often when the solution takes on a persisting solid
colour as in the pink of phenolphthalein indicator.

Chemical equation

Investigatory project (2016 - 17) XII Std

REQUIREMENTS :

APPARATUS REQUIRED

 100ml measuring flask

 Pestle and mortar

 Beaker

 Burette

 Funnel

 Weighing machine

 Filter papers

CHEMICALS REQUIRED

 Dil.H2SO4

 Potassium permanganate solution (KMno4)

Guava fruits at different stages of ripening.

Investigatory project (2016 - 17) XII Std
PROCEDURE :

1.Weighed 50 g of fresh guava and crushed it to a fine pulp using

pestle and mortar.

2.Transferred the crushed pulp to a beaker and added about 50 ml

dilute H2so4 to it.

3. Boiled the content for about 10 minutes. Cooled and filtered the
content sin 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

dilute sulphuric acid to it.

6.Heated the mixture to about 60oC and titrated it against KMnO4

solution taken in a burette till the end point had an appearance of
pink colour.

7.Repeated the above experiment with 50 g of 1day, 2 day and 3 day

old guava fruits.

Investigatory project (2016 - 17) XII Std

PRECAUTIONS:

1.There should be no parallax while taking measurements.

2.Spillage of chemicals should be checked.

3. Avoid the use of burette having a rubber tap as KMnO4 attacks

rubber.

4.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.

5.Add about an equal volume of dil. H2SO4 to the guava extract to

be titrated (say a full test tube) before adding KMnO4

6.Read the upper meniscus while taking burette reading with KMnO4
solution.

7. In case, on addition of KMnO4 a brown ppt. appears, this shows

that either H2SO4 has not been added or has been added in in
sufficient amount. In such a case, throw away the solution and titrate
again.

Investigatory project (2016 - 17) XII Std

OBSERVATIONS:

1.Weight of the guava fruit for each time was gm

2.Volume of guava extract taken for each titration was ml

3.Normality of KMnO4solution was

4.Colour Changes to pink

CALCULATIONS:
1)For raw guava :

N1V1 = N2V2
N1 x 10 = (1/10) x
1/10 x Normality of oxalate =(x/100) = strength of oxalate in fresh
guava extract = normality x Eq. mass of oxalate ion
= of diluted extract
=
2)For semi ripened guava ( 1 day old):

Strength of oxalate in one day old guava extract

= of diluted extract.
=
3)For ripened guava:

Strength of oxalate in fresh guava extract

= of diluted extract
=
Investigatory project (2016 - 17) XII Std
RESULT:
(A)The normality of oxalate ions of :

1.Fresh guava solution is = ml

2. Semi-ripen guava solution is = ml
3.Ripened guava solution is = ml

(B)The strength of oxalate ions of :

1.Fresh guava solution is = ml

2.Semi-ripened guava is = ml
3.Ripened guava is = ml

CONCLUSION:

The content of oxalate ions in guava was found to be per cent,

which is close to the literature value of percent. It was also noticed
that the content of oxalic ions grows with ripening of guava.

Investigatory project (2016 - 17) XII Std

BIBILOGRAPHY:

 www.google.com

 www.wikipedia.com

 www.reader.google.com

 www.labs.google.com

 www.quora.com

Investigatory project (2016 - 17) XII Std