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    EXPERIMENT REPORT FILE of Amount of Oxalate Ion

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    arkaguha
    This document appears to be a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. It includes a certificate approving the project, acknowledgements, introduction outlining the objective to test for and measure oxalate levels during ripening. The methodology is described involving extracting oxalate from crushed fruit with acid and titrating the solution with potassium permanganate. Observations of titration readings and calculations of oxalate concentration in fresh and 1, 2, and 3 day ripening fruit are shown. The conclusion is that oxalate content increases as the fruit ripens.

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    EXPERIMENT REPORT FILE of Amount of Oxalate Ion

    Uploaded by

    arkaguha
    312 views16 pages
    This document appears to be a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. It includes a certificate approving the project, acknowledgements, introduction outlining the objective to test for and measure oxalate levels during ripening. The methodology is described involving extracting oxalate from crushed fruit with acid and titrating the solution with potassium permanganate. Observations of titration readings and calculations of oxalate concentration in fresh and 1, 2, and 3 day ripening fruit are shown. The conclusion is that oxalate content increases as the fruit ripens.

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    This document appears to be a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. It includes a certificate approving the project, acknowledgements, introduction outlining the objective to test for and measure oxalate levels during ripening. The methodology is described involving extracting oxalate from crushed fruit with acid and titrating the solution with potassium permanganate. Observations of titration readings and calculations of oxalate concentration in fresh and 1, 2, and 3 day ripening fruit are shown. The conclusion is that oxalate content increases as the fruit ripens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    312 views16 pages

    EXPERIMENT REPORT FILE of Amount of Oxalate Ion

    Uploaded by

    arkaguha
    This document appears to be a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. It includes a certificate approving the project, acknowledgements, introduction outlining the objective to test for and measure oxalate levels during ripening. The methodology is described involving extracting oxalate from crushed fruit with acid and titrating the solution with potassium permanganate. Observations of titration readings and calculations of oxalate concentration in fresh and 1, 2, and 3 day ripening fruit are shown. The conclusion is that oxalate content increases as the fruit ripens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 16

    STUDY OF PRESENCE OF OXALATE

    IONS IN DIFFERENT STAGES OF


    RIPENING

    Bonafide Certificate

    This is to certify that Debdatta Guha of class 12th A


    has satisfactorily completed the project in chemistry
    on the presence of oxalate ions prescribed by AISSCE
    course in the academic year 2014-15.I have
    examined the project and hereby accord my approval
    of it as a study carried out and presented in the
    manner required for its acceptance .this does not
    endorse or accept every statement made or opinion
    expressed or conclusion drawn ,but only signifies the
    acceptance of the project for the purpose it is
    submitted for.

    Teachers sign

    Acknowledgement
    I

    Debdatta Guha of class XII thereby declare that

    this investigatory project of chemistry on Study of


    presence of Oxalate Ion content in Guava fruit at
    different stages of ripening is made by my own hard
    work and efforts under the supervision of our Chemistry
    Teacher Mr Ujjal Banerjee
    Signature:___________________

    Contents
    Why to choose the project
    Introduction
    Objective
    Hypothesis
    Theory
    Chemical apparatus and requirements
    Experiment procedure
    Observation
    Photo gallery
    Calculation
    Conclusion
    Result
    Further scope of investigation
    bibliography

    why to choose the project?


    This project involves various practical
    techniques.
    Selecting this project provides the opportunity
    for the
    student to be self sufficient and well versed in
    practicals
    of chemistry like titration. The important thing is
    that the
    project displays is the scientific approach of a
    student.

    Introduction &
    Objective

    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.

    hypothesis

    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.

    fig:- Oxalate Ion

    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.

    Chemical reactions involved

    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.Repeat the exp. With 50.0 g of 1, 2 & 3
    days old guava fruit.

    Observations

    Weight of Guava Fruit taken: Volume of guava extract in titration: Normality of KMnO4 Solution:Guava
    extract from
    Fresh Guava

    50.0 g
    20.0 ml
    1/20

    Burette Readings

    Con. Vol. of

    Initial

    N/20 KMnO4
    ml.

    Final

    1 day Guava
    2 day Guava
    3 day Guava

    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.

    conclusion

    Presence of oxalate ion is high in guava, amount of


    oxalate ion increases as it ripens!!!

    Bibliography
    www.google.com
    www.quora.com
    www.wikipedia.com
    Practical chemistry by laxmi publications

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