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    Chemsitry Board

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    Gaming Guruji
    The document describes an investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. It includes an aim, introduction, theory, requirements, procedure, observations, calculations, conclusion and bibliography. The project found that the content of oxalate ions increases with the ripening of guava fruit.

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    Chemsitry Board

    Uploaded by

    Gaming Guruji
    3 views12 pages
    The document describes an investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. It includes an aim, introduction, theory, requirements, procedure, observations, calculations, conclusion and bibliography. The project found that the content of oxalate ions increases with the ripening of guava fruit.

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    Chemistry project oxalate ion

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    CHEMSITRY BOARD

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    The document describes an investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. It includes an aim, introduction, theory, requirements, procedure, observations, calculations, conclusion and bibliography. The project found that the content of oxalate ions increases with the ripening of guava fruit.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    3 views12 pages

    Chemsitry Board

    Uploaded by

    Gaming Guruji
    The document describes an investigatory project to study the presence of oxalate ions in guava fruit at different stages of ripening. It includes an aim, introduction, theory, requirements, procedure, observations, calculations, conclusion and bibliography. The project found that the content of oxalate ions increases with the ripening of guava fruit.

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    of 12

    SUGHAR SINGH

    ACADEMY
    Swarn Jayanti Vihar, Kanpur

    Investigatory Project(Chemistry)
    2024-2025
    Submitted by: SUBMITTED TO:
    Ashutosh Srivastava Mr. Abhitesh Tiwari
    XII-(CBSE)
    CERTIFICATE
    This is to certify that ASHUTOSH
    SRIVASTAVA of class XII- B has successfully
    completed the investigatory project on
    the topic presence of oxalate ions in
    guava fruit at different stages of ripening.
    under the guidance of Mr. ABHITESH
    TIWARI sir during the year 2024- 2025 in
    the partial fulfilment of the physics
    practical examination conducted by CBSE.

    ABHITESH TIWARI
    INTERNAL EXAMINER EXTERNAL EXAMINER

    HEMLATA SHUKLA
    PRINCIPAL
    Acknowledgement
    I would like to acknowledge everyone who
    played a role in my academic
    accomplishment. First of all my parents, who
    supported me with love and understanding.
    Without you I could never have reached this
    current level of
    success. Secondly, my teacher ABHITESH
    TIWARI who has provided patient advice and
    guidance throughout the research process.
    Thank you all for unwavering support. I
    would also like to extend my gratitude to the
    Principal ma’am for providing me with all the
    facility that was required. Last but not the
    least; I would extend my gratitude towards all
    teaching and non-teaching staff of my school
    Sughar Singh Academy and towards my
    friends who has supported me to complete
    this project.

    ASHUTOSH SRIVASTAVA
    CLASS XII-B
    CONTENT
    • Aim of the project

    • Introduction

    • Theory

    • Requirements

    • Chemical Equations

    • Procedure

    • Precautions

    • Observations

    • Calculations

    • Conclusions

    • Bibliography
    AIM
    To study the presence of oxalate ions in guava fruit at
    different stages of ripening.

    INTRODUCTION
    THEORY
    REQUIREMENTS
    1. Apparatus
    100ml measuring flask Pestle & Mortar Beaker Burette

    Funnel Weighing Machine Filter Paper

    2. Chemicals
    (i) dil. H2SO4 (ii) (N/10)KMnO4 soln.

    3. Guava fruits at different


    stages of ripening.
    CHEMICAL EQUATION
    MOLECULAR EQUATIONS
    2KMnO4+3H2SO4+[O]→2CO2+2H2O +4[O]
    HOOC-COOH.2H2O + [O] → 2CO2+ 2H2O x 5
    3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O → K2SO4+ 2MnSO4+ 18H2O + 10CO2

    IONIC EQUATION
    MnO4-+16H++5e-→Mn2++4H2O x 2
    C2O4→2CO2+2e- x 5
    2MnO4-+16H++5C2O42-→2Mn2++8H2O+10CO2

    PROCEDURE
    1. Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle and
    mortar.
    2. Transferred the crushed pulp to a beaker and added about 50 ml dilute
    H2SO4 to it.
    3. Boiled the content for about 10 minutes. Cooled and filtered the contents in
    a 100 ml measuring flask.
    4. Made up the volume 100 ml by adding ample amount of distilled water.
    5. Took 20 ml of the solution from the flask and added 20 ml of dilute sulphuric
    acid to it
    . 6. Heated the mixture to about 600 C and titrated it against (n/10) KMnO4
    solution taken in a burette till the end point had an appearance of pink colour.
    7. Repeated the above experiment with 50 g of 1day, 2 day and 3 day old guava
    fruits
    PRECAUTION
    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.

    OBSERVATION
    1. Weight of the guava fruit for each time was 50 g.
    2. Volume of guava extract taken for each titration was 20 ml.
    3. Normality of KMnO4 solution was (1/10).
    4. END POINT: Colour Changes to pink
    CALCULATION
    1) For raw guava
    N1V1 = N2V2
    ➔N1 x 10 = (1/10) x132
    ➔1/10 x Normality of oxalate = (x/100) = strength of oxalate in
    fresh guava extract = normality x Eq. mass of oxalate ion
    = 1.32/100 x 44g/litre of diluted extract
    = 0.581 g L-1
    2) For semi ripened guava (1 day old).
    Strength of oxalate in one day old guava extract
    = (1.37 /100) x 44g/litre of diluted extract
    = 0.603 g L-1
    3) For ripened guava
    Strength of oxalate in fresh guava extract
    = (1.39/100) x 44g/litre of diluted extract
    = 0.612 g L-1

    RESULTS
    (a) The normality of oxalate ions of;
    • Fresh guava solution is = 1.32 ml
    • Semi-ripen guava solution is = 1.37 ml
    • Ripened guava solution is = 1.39 ml
    (b) The strength of oxalate ions of;
    • Fresh guava solution is = 0.58 ml
    • Semi-ripened guava is = 0.60 ml
    • Ripened guava is = 0.61 ml
    CONCLUSION
    The content of oxalate ions in guava was
    found to be 59.67%, which is close to the
    literature value of 60 %. It was also noticed
    that the content of oxalic ions grows with
    ripening of guava.
    BIBLIOGRAPHY
    Search engines used:
    ➢ www.google.com
    ➢ www.wikipedia.com
    ➢ www.reader.google.com
    ➢ www.labs.google.com
    ➢ www.quora.com

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