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    EXPERIMENT REPORT FILE Final Presence of Amount of Oxalate Ion

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    Maheshwaranmahi
    This chemistry project aims to study the presence of oxalate ions in guava fruit at different stages of ripening. The document outlines the procedure which involves extracting oxalate ions from guava pulp using dilute sulfuric acid and then titrating the extract against a standard potassium permanganate solution. Observations and calculations will be made to determine the concentration of oxalate ions in fresh guava and guava aged 1, 2, and 3 days, with the expectation that the oxalate ion content will decrease as the fruit ripens. Precautions for the titration experiment are also provided.

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    EXPERIMENT REPORT FILE Final Presence of Amount of Oxalate Ion

    Uploaded by

    Maheshwaranmahi
    2K views12 pages
    This chemistry project aims to study the presence of oxalate ions in guava fruit at different stages of ripening. The document outlines the procedure which involves extracting oxalate ions from guava pulp using dilute sulfuric acid and then titrating the extract against a standard potassium permanganate solution. Observations and calculations will be made to determine the concentration of oxalate ions in fresh guava and guava aged 1, 2, and 3 days, with the expectation that the oxalate ion content will decrease as the fruit ripens. Precautions for the titration experiment are also provided.

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    Presence of oxalate ion in guava fruit at different stages of ripening

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    This chemistry project aims to study the presence of oxalate ions in guava fruit at different stages of ripening. The document outlines the procedure which involves extracting oxalate ions from guava pulp using dilute sulfuric acid and then titrating the extract against a standard potassium permanganate solution. Observations and calculations will be made to determine the concentration of oxalate ions in fresh guava and guava aged 1, 2, and 3 days, with the expectation that the oxalate ion content will decrease as the fruit ripens. Precautions for the titration experiment are also provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views12 pages

    EXPERIMENT REPORT FILE Final Presence of Amount of Oxalate Ion

    Uploaded by

    Maheshwaranmahi
    This chemistry project aims to study the presence of oxalate ions in guava fruit at different stages of ripening. The document outlines the procedure which involves extracting oxalate ions from guava pulp using dilute sulfuric acid and then titrating the extract against a standard potassium permanganate solution. Observations and calculations will be made to determine the concentration of oxalate ions in fresh guava and guava aged 1, 2, and 3 days, with the expectation that the oxalate ion content will decrease as the fruit ripens. Precautions for the titration experiment are also provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 12

    Chemistry

    Project
    Presence of Oxalate Ions

    Maheshwaran S

    Contents

    Aim

    Introduction

    Theory

    Requirements

    Procedure

    Chemical Equations

    Observations

    Calculations

    Result

    Precautions

    Bibliography

    To study the presence of oxalate ions in guava


    fruit at different stages of ripening.

    Introduction
    Constituents
    Water
    Proteins
    Fats
    Calcium
    Phosphorus
    Vitamin C
    Organic Matter

    % Amount
    76.10
    1.50
    0.20
    0.01
    0.04
    0.03
    14.5

    Guava is a sweet, juicy and light dark green


    coloured fruit, when ripe it acquires a yellow colour &
    has a penetrating strong scent. The fruit is rich in
    vitamin C & minerals. It is a rich source of oxalate and
    its content in the fruit varies during different stages of
    ripening.

    In this project, we will learn to test for the


    presence of oxalate ions in the guava fruit and how it
    amount varies during different stages of ripening.

    Theory
    Oxalate ions are extracted from the fruit by
    boiling pulp with dil. H2SO4. Then oxalate ions are
    estimated volumetrically by titrating the dilution with
    standard KMnO4 solution.

    Requirements
    100 ml. Measuring flask, pestle & mortar,
    beaker, titration flask, funnel, burette, weight-box,
    pipette, filter paper, dilute H2SO4, N/20 KMnO4
    solution, guava fruits at different stages of ripening.

    PROCEDURE
    1.) Weigh 50.0 g of fresh guava & crush it to a fine
    pulp using pestle-mortar.
    2.) Transfer the crushed pulp to a beaker & add
    about 50 ml. dil. H2SO4 to it. Boil the contents for
    about 2 minutes.
    3.) Cool & filter the contents in a 100 ml. measuring
    flask. Make the volume up to 100 ml. by adding
    distilled water.
    4.) Take 20 ml. of the solution from the measuring
    flask into a titration flask& add 20 ml. of
    dil.H2SO4 to it. Heat the mixture to about 60oC &
    titrate it against N/20 KMnO4 solution taken in a
    burette.
    5.) END POINT: appearance of permanent LightPink colour.

    6.) Repeat the exp. With 50.0 g of 1, 2 & 3 days old


    guava fruit.

    Chemical Equations
    Molecular equations:

    Ionic equations:

    Observations
    Weight of Guava Fruit taken:-

    50.0 g

    Volume of guava extract in titration: Normality of KMnO4 Solution:-

    Guava
    extract from
    Fresh
    Guava
    1 day
    Guava
    2 day
    Guava
    3 day
    Guava

    Burette Readings
    Initial
    Final

    20.0 ml
    1/20

    Con. Vol. of
    N/20 KMnO4
    ml.
    ml.
    ml.
    ml.

    Concordant volume: (X) _____ml.

    Calculations
    For fresh Guava,
    (guava extract) N1V1

    N2V2 (KMnO sol.)


    4

    N1 X 10 = 1/20 x (X)
    Normality of Oxalate, N1 = (X)/200
    1.) Strength of Oxalate in Fresh guava extract,
    = Normality x Eq. mass of oxalate ion
    = (X)/200 x 44
    =

    /200 x 44

    = _____ g/l. of the diluted extract


    2.) Strength of Oxalate in 1 Day guava extract,
    = Normality x Eq. mass of oxalate ion
    = (X)/200 x 44
    =

    /200 x 44

    = _____ g/l. of the diluted extract


    3.) Strength of Oxalate in 2 Day guava extract,
    = Normality x Eq. mass of oxalate ion
    = (X)/200 x 44
    =

    /200 x 44

    = _____ g/l. of the diluted extract

    4.) Strength of Oxalate in 3 Day guava extract,


    = Normality x Eq. mass of oxalate ion
    = (X)/200 x 44
    =

    /200 x 44

    = _____ g/l. of the diluted extract

    Result
    Strength of Oxalate ion in,
    Fresh Guava: _____g/l.
    1 Day Guava: _____g/l.
    2 Day Guava: _____g/l.
    3 Day Guava: _____g/l.
    Presence of oxalate ion is high in guava, about
    ____% of guava contains oxalate ions, amount of
    oxalate ion decreases as it ripens!!!

    Precautions
    a. There should be no parallax while taking
    measurements.
    b.Spillage of chemicals should be checked.
    c. Avoid the use of burette having a rubber tap as
    KMnO4 attacks rubber.
    d. 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.
    e. Add about an equal volume of dil.H2SO4 to the
    guava extract to be titrated (say a full test tube)
    before adding KMnO4.
    f. Read the upper meniscus while taking burette
    reading with KMnO4 solution.
    g.In case, on addition of KMnO4, 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.

    Bibliography

    Search Engines Used:


    1.www.reader.google.com
    2.www.quora.com
    3.www.wikipedia.org
    4.www.google.com
    5.www.labs.google.com

    Practical Chemistry by Laxmi Publications

    The Family Encyclopedia by Dorling Kindersley

    Pradeeps Chemistry

    NCERT Chemistry

    Chemistry Today

    Britannica Encyclopedia

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