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ritesh project

This investigatory project studies the oxalate ion content in guava at different ripening stages. The analysis reveals that the strength of oxalate ions decreases as the fruit ripens, with specific normality values recorded for fresh, semi-ripened, and ripened guava. The project includes practical procedures, observations, calculations, and a bibliography of sources used.

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theprovedi
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13 views

ritesh project

This investigatory project studies the oxalate ion content in guava at different ripening stages. The analysis reveals that the strength of oxalate ions decreases as the fruit ripens, with specific normality values recorded for fresh, semi-ripened, and ripened guava. The project includes practical procedures, observations, calculations, and a bibliography of sources used.

Uploaded by

theprovedi
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 11

Academic Year

2024-2025

Chemistry Investigatory
Project

A Study of oxalate ion in guava

Ritesh Kumar Sharma


Roll No. 22
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,
MRs. Manju Lata She 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
Introduction to the
Practical Study

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) of oxalic
can be found in derivatives 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

Burette readings Volume of


N/
Guava extract KMn04
Initial Final solution
used
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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