SESSION: 2019-20

CHEMISTRY

TOPIC:

NAME:

CLASS: XII SCIENCE

ROLL NO:
 CERTIFICATE
This is to certify that ______________of class XII ‘Science ‘has
successfully completed his/her Project in __________as prescribed by
the C.B.S.E, Year 2019-20.

Name of student :

Class :

Roll No :

Name of the school : ARMY PUBLIC SCHOOL DIGHI

Head of Department :
 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 Mrs.
Shalini Kumari. I can't say thank you enough for her
tremendous support and help. I feel motivated and
encouraged every time I attend her meeting. Without
her encouragement and guidance this project would
not have materialized. I also would like to thank our
respected principal ma’am Mrs. Yasmin Kaur Bains
for her constant verbal support. 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 the least I would like to take this

opportunity to express a sense of gratitude to lab-
assistant cum friend Mr. Aditya Barsing and love to my
friends and my beloved parents for their manual
support, strength, and help.
 Contents

 Introduction
 Aim of the project
 Theory
 Requirements
 Procedure
 Observations
 Calculations
 Result
 Conclusion
 Precautions
 INTRODUCTION

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.

 What is 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 hyperoxaluria,
commonly referred to as kidney stones. Diet is
looked upon as a preventive measure in addition
to medication to treat kidney stones.
  AIM OF THE PROJECT
To study the presence of oxalate ions in guava
fruit at different stages of ripening.

 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 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.

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
A. Apparatus
 100 ml measuring flask
 Pestle & Mortar
 Beaker
 Burette
 Funnel
 Weighing Balance
 Filter Papers

B. Chemicals
 Dilute H2SO4
 (N/10) KMnO4 solution

C. Guava fruit at different stages of

ripening.
 PROCEDURE

1. Weigh 50 g of fresh guava and crush it to a fine

pulp using pestle and mortar.

2. Transfer the crushed pulp to a beaker and add

about 50 ml dilute H2SO4 to it.

3. Boil the content for about 10 minutes. Cool and

filter the contents in a 100 ml measuring flask.

4. Made up the volume 100 ml by adding ample

amount of distilled water.

5. Took 10 ml of the solution from the flask and

added 10 ml of dilute sulphuric acid to it.

6. Heat the mixture to about 600C and

titrate it against (n/10) KMnO4 solution taken in a
burette till permanent light pink color appears.

7. Repeat the above experiment with 50 g of

1day, 2 day and 3 day old guava fruit.
 OBSERVATIONS

1. Weight of the guava fruit for each time was 50g.

2. Volume of guava extract taken for each

titration was 10 ml.

3. Normality of KMnO4 solution was (1/10).

4. END POINT : Color changes to pink.

Guava Burette Final Volume Concurrent

Solution reading Reading of Reading
(initial) KMnO4
Raw
Semi-
ripened
Ripened
 CALCULATIONS
1. For raw guava
N1V1 = N2V2
 N1x10 = (1/10)x132
 Normality of oxalate in
fresh guava = 1.32N
 Strength of oxalate in fresh guava
extract= Normality x Eq. mass
= (1.32 x 44) gL-1
= 58.08 gL-1
2. For semi-ripened guava (1 day old)
Strength of semi-ripened guava extract
= (137/100) x 44
= 60.28 gL-1
3. For ripened guava
Strength of ripened guava = (139/100) x 44
= 61.16 gL-1
 Result

The normality of oxalate ions of :

1. Fresh guava solution is
2. Semi-ripen guava solution is
3. Ripened guava solution is

The strength of oxalate ions of :

1. Fresh guava solution is
2. Semi-ripened guava is
3. Ripened guava is
  CONCLUSIONS

1. The content of oxalate ions in guava

was found to be 59.67 per cent, which is
close to the literature value of 60
percent.
2. It was also noticed that the content of
oxalic ions grows with ripening of guava.

 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 KMnO4attacks 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 insufficient amount.
In such a case, throw away the solution
and titrate again.