Rounak Barnwal, a class 12 student, conducted a chemistry investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. The student extracted oxalate ions from guava pulp samples at various ripening stages by boiling with sulfuric acid. Oxalate levels were then measured through titration with potassium permanganate. Results showed that oxalate ion concentration and strength increased with longer ripening time, from 1.452 g/L in fresh fruit to a maximum of 1.5312 g/L in three day old fruit. The project was conducted under a teacher's guidance to fulfill a chemistry examination requirement.
Rounak Barnwal, a class 12 student, conducted a chemistry investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. The student extracted oxalate ions from guava pulp samples at various ripening stages by boiling with sulfuric acid. Oxalate levels were then measured through titration with potassium permanganate. Results showed that oxalate ion concentration and strength increased with longer ripening time, from 1.452 g/L in fresh fruit to a maximum of 1.5312 g/L in three day old fruit. The project was conducted under a teacher's guidance to fulfill a chemistry examination requirement.
Rounak Barnwal, a class 12 student, conducted a chemistry investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. The student extracted oxalate ions from guava pulp samples at various ripening stages by boiling with sulfuric acid. Oxalate levels were then measured through titration with potassium permanganate. Results showed that oxalate ion concentration and strength increased with longer ripening time, from 1.452 g/L in fresh fruit to a maximum of 1.5312 g/L in three day old fruit. The project was conducted under a teacher's guidance to fulfill a chemistry examination requirement.
CLASS: XII A ROLL NO: SESSION:2022-2023 CERTIFICATE This is to verify that ROUNAK BARNWAL a student of class XII A has successfully completed the Chemistry Investigatory Project on the topic “TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT DIFFERENT STAGES IF RIPENING” under the guidance of Mr. Subhadip Sil (chemistry teacher) during the year 2022-2023 in fulfillment of chemistry practical examination conducted by AISSCE, NEW DELHI.
INITIAL OF EXTERNAL EXAMINER INITIAL OF EXTERNAL EXAMINER
ACKNOWLEDGEMENT I would like to express my special gratidude to my teacher Mr. Subhadip Sil sir as well as our principal who gave me the opportunity to do the project on the topic “TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT DIFFERENT STAGES IF RIPENING” . This helped me to do some research and I came to know about so many things. Secondly, I would like to thank my family and my friends who helped me to complete the project within the limited time frame. Above all I would like to thank god for his blessings and love. INDEX 1) EXPERIMENT :- “TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT DIFFERENT STAGES IF RIPENING” AIM APPARATUS MATERIAL REQUIRED THEORY PROCEDURE OBSERVATION CALCULATION RESULT 2) BIBLIOGRAPHY AIM:- To study the presence of oxalate ions in guava fruit at different stages of ripening. APPARATUS:- 100 ml measuring flask , beaker , burette, pipette titration flask , funnel , pestle, mortar , weight box ,and filter paper. MATeRIAlS ReqUIRed:- (i) Guava fruit at different stages of ripening. (ii) 0.001(M) KMnO4 solution . (iii) Conc. H2SO4 THeORY:- Guava fruit contains oxalate ions in addition to vitamin C oxalate ions are extracted by boiling the fruit pulp with dil. H2SO4 . The oxalte ions are volumetrically by titrating the solution against a standard . PROcedURe:- 1) Weigh 50.0gm of fresh guava fruit and grind it to a pine pulp in a mortar with a pestle. 2) Transfer the crushed pulp to 250 ml of beaker and boil with dil. H2SO4 . 3) Cool and filter the contents in a 100 ml measuring flask, take the volume exactly 100 ml by adding distilled water. 4) Pipette out 20 ml of guava solution in a titration flask and add 20 ml of dil. H2SO4 to it . Heat the mixture to 60o C - 70o C down the 0.001(M) KMnO4 solution from the burette to fall into the titration flask, little at a time with constant shaking till the endpoint is reached. The end point is the appearance of permanent pink colour. 5) Repeat the experiment to take a set of atleast 3 concordant reading. 6) Repeat the experiment by taking 50gm of guava fruit at different stages of ripening. 7) Read the observation. ObSeRvATIOn:- Weight of guava fruit each time =50.0gm Volume of guava fruit taken each time=20.0ml Molarity of KMnO4 solution=0.001(M) Type of guava Initial Reading Final Reading Volume of Concordant fruit KMnO4 value of KMnO4 (i) Fresh fruit 150 ml 18 ml 132 ml 135.05 ml (ii) one day old 150 ml 13 ml 137 ml 135.05 ml fruit (iii) two day old 150 ml 13 ml 137 ml 135.05 ml fruit (iv)three day 150 ml 10.8 ml 139.2 ml 135.05 ml old fruit cAlcUlATIOnS Step 1 :- To calculate the molarity of oxalate ions. Let the volume of KMnO4 solution used =V1 Applying molarity equation M1V1(KMnO4)/M2V2(guava fruit)=2/5 M2=5(M1V1)/2(V2)=(5*0.001*V1)/(2*20)=V1/8000 mol/litre I. One day old fruit = M2 = 5(M1V1)/2(V2) = 137/8000 mol/litre = 0.017 mol/litre. II. Two day old fruit = M2 = 5(M1V1)/2(V2) = 137/8000 mol/litre = 0.017 mol/litre. III. Three day old fruit = M2 = 5(M1V1)/2(V2) = 139.2/8000 mol/litre = 0.0175 mol/litre. IV. Fresh Guava fruit = M2 = 5(M1V1)/2(V2) = 132/8000 mol/litre = 0.0165 mol/litre. Step 2 :- To calculate the strength of oxalate ions in fresh guava fruit = Molarity * molar mass of oxalate ions Fresh Guava fruit= Molarity * molar mass of oxalate ions=132*88/8000 =1.452 gm/lt One day old fruit One day old fruit= Molarity * molar mass of oxalate ions=137*88/8000 =1.507 gm/lt Two day old fruit= Molarity * molar mass of oxalate ions=137*88/8000 =1.507 gm/lt Three day old fruit= Molarity * molar mass of oxalate ions=139.2*88/8000 =1.5312 gm/lt RESULT TYPES MOLARITY(M) STRENGTH OF GUAVA FRUIT
One 137/8000 137*88/8000
day mol/litre = =1.507 gm/lt old 0.017 fruit mol/litre Two 137/8000 137*88/8000 day mol/litre = =1.507 gm/lt old 0.017 fruit mol/litre Three 139.2/8000 139.2*88/8000 day mol/litre = =1.5312 gm/lt old 0.0175 fruit mol/litre Fresh 132/8000 132*88/8000 guava mol/litre = =1.452 gm/lt fruit 0.0165 mol/litre bIblIOgRAPHY COLLECTED INFORMATION FROM THE INTERNET. www.google.com HELP FROM TEACHER AND LIBRARY