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guava fruit practical project

The project report titled 'Study of Oxalate-Ion in Guava Fruit' by Wardan Lama investigates the presence of oxalate ions in guava at different ripening stages. The study involves extracting oxalate ions from guava pulp and estimating their concentration using titration with KMnO4. The findings indicate that the oxalate-ion content increases as the guava ripens.

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Wardan Lama
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11 views

guava fruit practical project

The project report titled 'Study of Oxalate-Ion in Guava Fruit' by Wardan Lama investigates the presence of oxalate ions in guava at different ripening stages. The study involves extracting oxalate ions from guava pulp and estimating their concentration using titration with KMnO4. The findings indicate that the oxalate-ion content increases as the guava ripens.

Uploaded by

Wardan Lama
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 12

CHEMISTRY

INVESTIGATORY PROJECT
Study of Oxalate-Ion in Guava Fruit
PROJECT REPORT

Prepared By:
Name:- Wardan Lama
CBSE Roll No.-__________
Class: XII Science

Submitted
To:
Sh. S K Singh
PGT (Chemistry)
Kendriya Vidyalaya ,Hasimara
Certificate
This is to certify that Wardan Lama , class XII
Science, Kendriya Vidyalaya Hasimara, has
satisfactorily completed the project in chemistry
titled as “Study of Oxalate-Ion in Guava
Fruit” during the academic year 2022-23 towards
partial fulfillment of credit for the chemistry
practical evaluation of CBSE 2023, and submitted
satisfactory report, as compiled in the following
pages, under my guidance. I have examined the
project and hereby accord my approval of it.

Sh. S K Singh

PGT (Chemistry)

Kendriya Vidyalaya Principal Sign.

Hasimara

Seal of the Vidyalaya

CBSE Examiner’ Sign.


Acknowledgement
It is with great pleasure that I find myself penning
down these lines to express my sincere thanks to
various people who helped me a long way in
completing this project.
I hereby acknowledge my deep sense
of gratitude & indebtedness to Mr. S K Singh
PGT (Chemistry) Whose immense help, genius
guidance, encouragement, necessary suggestion
and inspiration made this work a master art.
Thanks to all my classmates who
helped me during the development of this project
with their constructive criticism and advice.
I would also like to thank all the teaching and
non-teaching staff of Chemistry department who
helped me directly or indirectly in the successive
completion of this project.
NAME: - Wardan Lama
Roll No:- ____________
Contents:

1. Introduction
2. Aim of Project
3. Requirements

4. Scope of Project

5. Theory

6. Chemical Equations

7. Procedure

8. Precautions

9. Observations

10. Calculation

11. Conclusions
12. Bibliography.
Introduction
Guava is sweet, juicy & light and dark green
coloured, oval shaped fruit. Guava is available in
all parts of India. It acquires yellow colour and
has a pleasant flavoring smell. This fruit is rich
source of Vitamin C and oxalate-ion. The content
of oxalate-ion varies during the different stages
of ripening.
Oxalic acid is a carboxylic acid and, primarily found in
plants and animals. It is not an essential ingredient of
food and is excreted from our body through through,
unchanged. Our body either produces oxalate-ion or
converts vitamin C into oxalic acid. Excess of oxalic
acid/oxalate-ion in body gives a kidney disease called
Hyperoxaluria (Stone in kidney).
Aim of the Project
To study the presence of Oxalate ion in Guava fruit at
different stages of ripening.

REQUIREMENTS of Apparatus:
Measuring-flask, Conical-flask, Pestle & Mortar,
Beakers, Funnel, Burette, Pipette, Weight-box, Filter-
Paper.

REQUIREMENTS of Chemicals
Standard KMnO4 solution, dil. H2SO4, Guava-fruit.

Scope of the Project


In the society, Guava is understood as a fruits for poor people, as
it is cheaper, easy-available in villages and in towns at road-side
thela-shops. But is it as good as other costlier-fruits like; Orange,
Grape or Pomegranate. Because it is rich source of vitamins and
minerals.
THEORY
Oxalate-ions are extracted from the guava fruit by boiling pulp with dil.
H2SO4 acid. Concentration of Oxalate-ion is estimated volumetrically
by titrating with standard KMnO4 solution.

Chemical Equations:

Molecular Equations:

2KMnO4 + 3 H2SO4 K2SO4 + 2MnSO4 + 3H2O + 5[O]

HOOC-COOH.2H2O + [O] 2CO2 + 3H2O] x 5


2KMnO4 +5HOOC-COOH.2H2O + 3H2SO4 K2SO4 + 2MnSO4 + 10CO2 + 10H2O

Ionic Equations:
MnO4− + 8H+ + 5e− Mn2+ + 4H2O] x 2
C2O4− − 2CO2 + 2e−] x 5
---------------------------------------------------------------------
2 MnO4− + 5 C2O4− − + 16 H+ 2 Mn2+ + 10 CO2 +8 H2O
PROCEDURE:

⮚ Weigh 50.0 g of fresh guava fruit and grind it to a fine pulp in a


mortar with a pestle.
⮚ Transfer the crushed pulp to a 250 ml beaker with help of dil.
H2SO4 and boil for 4-5 minutes.
⮚ Cool and filter the content in a 100 ml measuring flask and dilute it
up to 100 ml by adding distilled water.
⮚ Pipette out 20 ml of guava extract solution in a conical flask, Add 20
ml of dil. H2SO4 and heat the content to 60oC -70oC.
⮚ Run down the KMnO4 solution drop wise from burette into conical
flask with constant shaking till the end-point.
End- Point is the appearance of permanent light pink.
⮚ Note down the burette readings.
Repeat the same titration by taking 20 ml guava extract solution till
three concordant readings.
⮚ Repeat the same procedure with more ripen guava sample at
different stages of their ripening.

PRECAUTIONS

1. No parallax in burette-readings.

2. Spillage of chemicals should be checked.

3. Burette should not has a rubber-tap as KMnO4 it


attack on the tap.

4. Avoid excess heating of oxalate- extract to be


unbearable in holding with hands during titration.
Observations:
1. Weight of the guava-fruit for each sample: 50 g
2. Volume of guava extracts solution taken
in conical flask for titration : 20 ml

3. Molarity of KMnO4 solution (in burette) : 0.001 M


Guava solution Burette Reading Concordant
Initial Final Difference Readings
Fresh guava 50 17 33 33
1 day old guava 50 12 38 38
2 days old guava 50 10 40 40
3 days old guava 50 05 45 45

CALCULATION
Applying Molarity formula,
5 x M1 (molarity of guava- extract) x V1(volume) = 2 x M2 (molarity of KMnO4) x V(volume)

For fresh guava,

5 x M1 x 20 = 2 x 0.001 x 33 = 0.066
M1 = 0.066 / 100 = 0.00066 M
For 1 day old guava,

5 x M1 x 20 = 2 x 0.001 x 40 = 0.076
M1 = 0.076 / 100 = 0.00076 M

For 2 day old guava,

5 x M1 x 20 = 2 x 0.001 x 38 = 0.080
M1 = 0.080 / 100 = 0.00080 M

For 3 day old guava,

5 x M1 x 20 = 2 x 0.001 x 45 = 0.090
M1 = 0.090 / 100 = 0.00090 M

Conclusions:
With ripening guava, Oxalate-ion content increases.
Bibliography

1. NCERT BOOK.
2. Comprehensive Practical Chemistry.
3. Different Websites.
4. Wikipedia.

END

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