Chemistry Project For Class 12

Don bosco school, agartala
CHEMISTRY PROJECT
Topic: Study of Oxalate Ion Content In Guava”
For the year 2021-2022
A PROJECT WORK ON CHEMISTRY SUBMITTED IN PARTIAL
FULFILMENT OF THE REQUIRMENTS FOR CLASS XIi
SUBMITTED BY:
NAME: KHACHUK DEBBARMA
CLASS: XIi (A)
ROLL NO: 20
UNDER THE GUIDANCE OF MISS DIPIKA SAHA (PGT, CHEMISTRY)
DEPARTMENT OF CHEMISTRY
1
CERTIFICATE
THIS IS TO CERTIFY THAT THE CHEMISTRY PROJECT
TITLED “Study of Oxalate Ion Content In Guava” has been
successfully completed by khachuk Debbarma of
curriculum of central board of secondary education (cbse)
leading to the award of annual examination of the year
2021-22.
Teacher in-charge Principal
External Examiner Institution Stamp
2
ACKNOWLEDGEMENT
I would like to avail this opportunity to express

my sincere thanks to all those people who helped
me in making the project a success.
My first thank goes to Principal “Sebastian Palatty and

Vice Principal Fr. Junas Minj” and Subject Teacher “Miss
Dipika Saha” for assisting and providing me liberal
encouragement and moral support not only during this
project but throughout our studies at school
3
TABLE OF CONTENT
S.No. CONTENT Page

No.
1. Introduction 5
2. What Is Oxalate? 6
3. Analysis 7
4. Aim 7
5. Theory 7-8
6. Requirements 9-10
7. Chemical Equations 11
8. Procedure 12-13
9. Precautions 14
10. Observations 15
11. Calculations 16
12. Results 17
13. Conclusion 18
14. Bibliography 19
4
INTRODUCTION
Guava is a sweet, juicy and light dark green coloured
fruit, when ripe it acquires a yellow colour & has a
penetrating strong scent. The fruit is rich in vitamin C
& minerals. It is a rich source of oxalate and its content
in the fruit varies during different stages of ripening
In this project, we will learn to test for the
presence of oxalate ions in the guava fruit and
how it varies during different stages of ripening.
5
WHAT IS OXALATE?
It is carboxylic acid, primarily found in plats and
animals. It is not an essential molecule and is excreted
from our body, unchanged. Our body either produces
oxalate on its own or converts other molecules like
Vitamin C to oxalate. External sources like food also
contribute to the accumulation of oxalate in our body.
The oxalate present in the body is excreted from our
urine as waste. Too much of oxalate in our urine results
in a medical condition called hyperoxaluria, commonly
referred to as kidney stones. Diet is looked preventive
measure in addition to medication too treat kidney
stones.
6
ANALYSIS
Aim :
To determine the amount of oxalate ions in guava fruit at
different stages of ripening.
Theory:
Oxalate ions are extracted from the fruit by boiling pulp with
dilute H2SO4. The oxalate ions are estimated volumetrically,
by titrating the solution with KMnO4 solution. A reagent,
called the titrant, of a known concentration (a standard
solution) and volume is used to react with a solution of the
analyte or titrand, whose concentration is not known. Using a
calibrated burette or chemistry pipetting syringe to add the
titrant, it is possible to determine the exact amount that has
been consumed when the endpoint is reached. The endpoint is
the point at which the titration is complete, as determined by
an indicator. This is ideally the same volume as the
equivalence point.
7
The volume of added titrant at which the number of moles of
titrant is equal to the number of moles of analyte, or some
multiple thereof (as in polyprotic acids). In the classic strong
acid-strong base titration, the endpoint of a titration is the
point at which the pH of the reactant is just about equal to 7,
and often when the solution takes on a persisting solid colour
as in the pink of phenolphthalein indicator.
8
REQUIREMENTS:
• APPARATUS:
100ml Measuring Flask Pestle & Mortar
Funnel Beaker Weighing Machine
Burette Filter Papers
9
• CHEMICALS:
Dilute H2SO4 (N/20) KMnO4
• FRUIT:
Guava
green
yellow
10
CHEMICAL EQUATIONS:
• Molecular Equations:
• Ionic Equations:
11
PROCEDURE
1. We take 100g of fresh guava and crushed it to a
fine pulp using pestle and mortar.
2. Then transferred the crushed pulp to a beaker and

added about 100 ml dilute H2SO4 to it.
3. Boiled the content for about 10 minutes. Cooled

and filtered the contents in a 250 ml measuring
flask.
12
4. Made up the volume 250 ml by adding ample
amount of distilled water.
5. Then 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 60-70° C and titrated it
against KMnO4 solution taken in a burette till the
end point had an appearance of pink colour.
7. Repeated the above titration 5-6 times, so we get

conocordant readings
13
PRECAUTIONS:
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 KMnO4
attacks 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.
14
OBSERVATIONS:
1. Weight of the guava fruit for each time was 100 g.
2. Volume of guava extract taken for each titration was 20
ml.
3. Normality of KMnO4 solution was (N/20).
4. END POINT: Colour Changes to pink.
GUAVA BURETTE BURETTE VOL. CONCURRENT

SOLUTION INITIAL FINAL OF READINGS
KMnO4
Fresh green
Guava (Raw)
150 18 132
150 17 133 132
150 18 132
Light yellow 150 13 137
Guava (Semi-
ripened) 150 13 137 137
150 12 136
Dark yellow
Guava(Ripened)
150 10.8 139.2
150 10.9 139.1 139.2
150 10.8 139.4
15
CALCULATIONS:
• FOR RAW GUAVA:
N1V1 = N2V2
N1*10 = (1/10) *132
(1/10) * Normality of oxalate = (x/100)
= strength of oxalate in fresh guava extract
= normality * Eq. mass of oxalate ion
= 1.32/100 * 44gL-1
= 0.581 gL-1
• FOR SEMI-RIPENED GUAVA:

Strength of oxalate ion in one day old guava extract
= (1.37 /100) * 44gL-1
= 0.603 gL-1
• FOR RIPENED GUAVA:

Strength of oxalate ion in one day old guava extract
= (1.39/100) *44 gL-1
= 0.612 gL-1
16
RESULTS:
1.The normality of oxalate ions of:

I. Fresh Guava = 1.32 ml.
II. Semi-ripen guava= 1.37 ml.
III. Ripened guava = 1.39 ml.
2.The strength of oxalate ions of:

I. Fresh guava = 0.58 ml.
II. Semi-ripened guava = 0.60 ml.
III. Ripened guava is = 0.61 ml.
17
CONCLUSIONS:
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.
18
BIBLIOGRAPHY
➢ Lab manual.
➢ Youtube.
➢ Google.
➢ NCERT BOOK.
19

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Don bosco school, agartala

A PROJECT WORK ON CHEMISTRY SUBMITTED IN PARTIAL

FULFILMENT OF THE REQUIRMENTS FOR CLASS XIi

CLASS: XIi (A)

UNDER THE GUIDANCE OF MISS DIPIKA SAHA (PGT, CHEMISTRY)

Teacher in-charge Principal

External Examiner Institution Stamp

I would like to avail this opportunity to express

My first thank goes to Principal “Sebastian Palatty and

S.No. CONTENT Page

Funnel Beaker Weighing Machine

Burette Filter Papers

Dilute H2SO4 (N/20) KMnO4

2. Then transferred the crushed pulp to a beaker and

3. Boiled the content for about 10 minutes. Cooled

7. Repeated the above titration 5-6 times, so we get

1. There should be no parallax while taking measurements.

GUAVA BURETTE BURETTE VOL. CONCURRENT

• FOR SEMI-RIPENED GUAVA:

• FOR RIPENED GUAVA:

1.The normality of oxalate ions of:

2.The strength of oxalate ions of:

The content of oxalate ions in guava was found to be

It was also noticed that the content of oxalic ions

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