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GUAVA 2

This document details an investigatory project on the oxalate ion concentration in guava fruit at different ripening stages. It includes acknowledgments, an introduction to guava and oxalate ions, a practical analysis with a step-by-step procedure, observations, calculations, and results indicating that oxalate strength decreases as the fruit ripens. The document concludes with a bibliography of sources used for the study.

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clicklogashish321
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© © All Rights Reserved
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13 views

GUAVA 2

This document details an investigatory project on the oxalate ion concentration in guava fruit at different ripening stages. It includes acknowledgments, an introduction to guava and oxalate ions, a practical analysis with a step-by-step procedure, observations, calculations, and results indicating that oxalate strength decreases as the fruit ripens. The document concludes with a bibliography of sources used for the study.

Uploaded by

clicklogashish321
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Acknowledgement

In the accomplishment of this project


successfully, many people have helped me
to carry out this investigatory project.

Most importantly, I thank God for giving


me knowledge to be able to understand
this topic and carry out this experiment.

I would also like to thank my parents for


enrolling me into a school with very good
faculty such as my Chemistry teacher,
shri K.K Metariya Sir. He has taught me
well enough to be easily equipped with
the topic that is the study of oxalate ions
in guava.

index
1. Certificate
2. Acknowledgement

3. Introduction to the Practical


Study

4. Practical Analysis

5. Conclusion

6. Bibliography
i

introduction
Guava is sweet, juicy and light or dark
green coloured fruit. It is cultivated in all
parts of India. When ripe, it acquires
yellow colour and has a penetrating
strong scent. The fruit is rich in vitamin
C and minerals. It is a rich source of
oxalate and its content in the fruit varies
during the different stages of ripening.
About oxalate ion:
Oxalate (C2O42- or (COO)2-2 )
can be found in derivatives of
oxalic acid
(COOH)2, as well as some coordination
compounds (abbreviated as ox).
Oxalate occurs in many plants where it
is synthesized by the incomplete
oxidation of carbohydrates.

Some oxalate-rich plants include: fat


hen, sorrel and several Oxalis species.
Rhubarb and buckwheat are also high
in oxalic acid. More common plants
include - Star fruit, black pepper,
parsley, poppy seed, amaranth, chard,
beets, cocoa, chocolate, nuts, berries
and beans.

In this analysis, we’ll discuss the


oxalate ion concentration present in
the abundant fruit, that is, guava.
Practical Analysis
Aim:

To study the presence of oxalate ion


content in guava fruit at different
stages of ripening.
Requirements:

100ml measuring flask, pestle and


mortar, beaker (250ml), titration flask,
funnel, burette, weight-box, pipette,
filter paper, dilute H2SO4,
0.1N KMnO4 solution, guava fruits at
different stages of ripening. Theory:

Oxalate ions are extracted from the


fruit by boiling up pulp with dil. H2SO4.
Then, oxalate ions are estimated
volumetrically by titrating the solution
with standard KMnO4 solution.
Procedure:
1. Weigh 50.0g of fresh guava and
crush it to a fine pulp using pestle-
mortar.
2. Transfer the crushed pulp to a
beaker and add about 50ml dil. H2SO4 to
it. 3. Boil the contents for about 10
minutes. Cool and filter the contents in
a 100ml measuring flask.
4. Made up the volume upto 100ml by
adding distilled water.
5. Take 20ml of the solution from the
measuring flask into a titration flask
and add 20ml of dilute sulphuric acid
to it.
6. Heat the mixture to about 60°C and
titrate it against N/10 KMnO4 solution
taken in a burette. The end point is the
appearance of permanent light- pink
colour.
7. Repeat the experiment with 50.0g of
1, 2, and 3 days old guava fruit.
Observations:
Weight of guava fruit each time

=50.0 g

Volume of guava extract taken in


each titration =10 ml
Normality of KMnO4 solution

=N/10
Volume of
Burette readings N/
KMn04
solution
used
Guava extract Initial Final

Fresh guava 150 18 132


One day old 150 15 135
Two day old 150 13 137
Three day old 150 10.8 139.2
Concordant Reading: 136.06 L
Calculations:
For fresh guava,
N1V1 = N2V2
(Guava extract) (KMnO4)

N1 x 10 = 1/10 x 132
Normality of oxalate,
N1=132/100 =1.32
Strength of oxalate in fresh guava extract
=Normality x Eq. mass
of C2O4 ion

=1.32/100 x 44g/L
= 0.581 gL-1

Similarly, calculating the strength of


1, 2 and 3 days old extract:-
1 day old: 0.594 gL-1

2 day old: 0.603 gL-1


3 day old: 0.612 gL-1
Results
a) The normality of oxalate ions of:
i)Fresh guava solution is= 1.32 ml
ii)Semi-ripen guava solution is = 1.37 ml
iii)Ripened guava solution is = 1.39 ml
b) The strength of oxalate ions of:
i) Fresh guava solution is = 0.58 ml ii)
Semi-ripened guava is = 0.60 ml
iii) Ripened guava is = 0.61 ml

Conclusion
The strength of oxalate ions
decreases as the guava fruit
ripens
Bibliography
1.Pradeep’s New Course
Chemistry

2.NCERT Textbook

3.Meritnation.com

4.Wikipedia.com

5.Comprehensive Practical
Chemistry

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