ONTENTS

INTRODUCTION

OBJECTIVE OF THE PROJECT

A CHEMISTRY REQUIREMENTS

PROJECTSTUDY OF THEORY
THE OXALATE ION
CHEMICAL
CONTENT IN GUAVA EQUATIONS
FRUIT PROCEDURE
Submitted in the partial Fulfilment of the
requirement for AISSCE 2012-2013 .
PRECAUTIONS
INTRODUCTION OBJECTIVE OF THE PROJECT
REQUIREMENTS THEORY CHEMICAL EQUATIONS OBSERVATIONS
PROCEDURE PRECAUTIONS OBSERVATIONS
CALCULATIONS CONCLUSION BIBLIOGRAPHYS
CALCULATIONS
BY NAIRITA MUKHOPADHYAY class xii c roll 24
11/22/2012
CONCLUSION
 BIBLIOGRAPHY

STUDY OF
OXALATE ION
CONTENT
INGUAVA FRUIT

INTRODUCTION
Guava is sweet, juicy and light or dark green coloured fruit. It
iscultivated in all parts of India. When ripe it acquires yellow
colourand has penetrating strong scent. The fruit is rich in vitamin C
andminerals. It is a rich source of oxalate and its content in the
fruitvaries during different stages of ripening.Guava fruit, usually 4 to
12 cm long, are round or oval dependingon the species. The outer skin
may be rough, often with a bittertaste, or soft and sweet. Varying
between species, the skin can beany 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 orsour, off-white
("white" guavas) to deep pink ("red" guavas), with theseeds in the
central pulp of variable number and hardness, againdepending on
species.

WHAT IS OXALATE?

Oxalate is an organic acid, primarily found in plants, animals

andhumans. It is not an essential molecule and is excreted from
ourbody in an unchanged form. Our body either produces oxalate on
itsown or it converts other molecules like vitamin C to oxalate.
Externalsources like the foods we eat also contribute to the
accumulation of oxalate in our body. The oxalate present in the body
is excreted inour urine as a waste. Too much of oxalate in our urine,
results in amedical condition called as hyperoxaluria, commonly
referred to askidney stones. Diet is looked upon as a preventive
measure inaddition to medicines to treat kidney stones. Read more on
whatcauses kidney stones
 OBJECTIVE OF
PROJECT
In this project, we will learn to test for the presence of oxalate ions
inthe guava fruit and how its amount varies during different stages
of ripening.
 REQUIREMENTS
MATERIALS REQUIRED

100 ml Measuring Flask Pestle and Mortar Beaker Titration Flask

 CHEMICALS
REQUIRED
Dilute H2SO4, KMnO4 solution
 THEORY
Oxalate ions are extracted from the fruit by boiling pulp with
dil.H2SO4
. Then oxalate ions are estimated volumetrically by titrating
thesolution with standard KMnO4solution.Titration is a common
laboratory method of quantitative chemicalanalysis that is used to
determine the unknown concentration of aknown reactant. Because
volume measurements play a key role intitration, it is also known as
volumetric analysis. A reagent, calledthe 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 acalibrated burette or chemistry pipetting syringe to add the
titrant, itis possible to determine the exact amount that has been
consumedwhen the endpoint is reached. The endpoint is the point at
which thetitration is complete, as determined by an indicator (see
below). Thisis ideally the same volume as the equivalence point
the volume of added titrant at which the number of moles of titrant
is equal to thenumber of moles of analyte, or some multiple thereof
(asin polyprotic acids). In the classic strong acid-strong base
titration,the endpoint of a titration is the point at which the pH of
thereactant is just about equal to 7, and often when the solution
takeson a persisting solid colour as in the pink of phenolphthalein
indicator
 CHEMICAL
EQUATIONS
Molecular Equations

2KMnO4+ 3H2 SO4= K2 SO4+ 2MnSO4+ 2H2 O + 4[O]

 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

thevolume upto 100 ml by adding distilled water.

5. Take 20 ml of the solution from the measuring flask into a titration

flaskand add 30 ml of dilute sulphuric acid to it.

6. Heat the mixture to about 60

degree C and titrate it against N/20 KMnO4 solutiontaken in a

burette.The end point is appearance of light-pinkcolour permanent.

7. Repeat the above experiment with 50.0 g of 1, 2 and 3 days old
guavafruit.
 PRECAUTION
1.KMnO4solution is always taken in theburette.

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
touchthe flask to the back side of your hand. When it becomes
unbearable totouch, 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 withKMnO4
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 ininsufficient
amount. In such a case, throw away the solutionand titrate again.

7.The concentration of oxalate ion obtained from the filtrate

isunfavourably high. If the titration is carried with
concentratedfiltrate, the scale of the burette is out of scope in regard
to theconcentration of the oxalate ion. So diluting the
concentratedfiltrate to an appropriate proportion and titrating it
withKMnO4 and estimating the end point will make it
favourable.After estimating the end from the diluted solution, the
originalconcentration of the concentrated filtrate can be calculated by
multiplying the concentration the estimated filtrate with the factor by
which it was diluted.
 OBSERVATIONS

Weight of guava fruit taken each time = 50.0 g

Volume of guava extract taken in each titration = 20.0 ml
Normality of KMnO4 solution =1/20 N

CALCULATIONS
For fresh guava
N1 V1=N2 V2

N1 x 10 =1/20 x x
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.

Similarly, calculate the strength of oxalate in 1, 2 and 3 days old

guavaextract and interpret the result.

CONCLUSION
 The concentration of the oxalate ion
1. INDIAN INSTITUTE increases with increase with ripening.
OF APPLIED
SCIENCE:http://www.ia
s.ac.in/currsci/aug102001
/248.pdf

2. www.wikipedia.org

3.Comprehensive
Practical Chemistry for
Class Xii

BIBLIOGRAPHY