Chemistry Project Khuntia

ST.
XAVIER INTERNATIONAL SCHOOL
Presented by: Omm Khuntia Guided by: Satyamohan Sir

Class: XII Roll No:
CERTIFICATE
Name: Omm Khuntia Class: XII

Roll No:
This project entitled “Study Of Oxalate ion content in Guava”, is
the bonafide work of Master Omm Khuntia, student of class-XII, St.
Xavier International School, with Roll No ………….. under the
supervision of Mr. Satyamohan, during the academic year 2022-23.
………………………. .…………………..
Teacher In-Charge Principal
……………………………
Examiner’s Signature School Stamp
Date: ……………………
ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my chemistry teacher
Mr.Satyamohan Sir and our school principal Mrs. Jayshree Mahapatra
for giving me the golden opportunity and providing the able support and guidance
for this purposeful and research-oriented project on “Study of Oxalate ion
content in Guava”. Throughout the project, I gained more knowledge and insight
about the field of biology, biochemistry and genetics for which I am forever
indebted to my teachers.
Secondly, I would also like to extend my gratitude to my parents and classmates

who have taken time out of their busy schedules to help me complete this project
within the given time frame.
Omm Khuntia
XII Science
CONTENTS
Aim of the project
Introduction
Theory
Requirements
Chemical Equation
Procedure
Precautions
Observations
Calculations
Result
Conclusion
Bibliography
AIM:
 To study the presence of oxalate ion in guava fruit at different stages of ripening.
INTRODUCTION:
 Guava is a common sweet fruit found in India and many other places around the
world. Guavas are plants in the Myrtle family (Myrtacaeae) genus Psidium, which
contains about 100 species of tropical shrub. On ripening it turns yellow in color. Rich in
vitamin C, this fruit is a rich source of oxalate ion whose content varies during the
different stages of ripening.
OXALATE ION (C2O42-)

 It is a carboxylic acid, primarily found in plants and animals. It is not an essential
molecule and is excreted from our body, unchanged. Our body either produces oxalate
on its own or convert 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 in the form of urine as waste.
 Too much of oxalate ion in our urine results in a medical condition called
hyperoxaluria, commonly referred to as kidney stones. Diet is looked upon as a
preventive measure in addition to medication to treat kidney stones.
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 titrant, 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.
Constituents % Amount
Water 76.10
Protein 1.50
Fats 0.20
Calcium 0.01
Phosphorous 0.04
Vitamin C 0.03
Organic Matter 14.50
[5e- + 8H+ + MnO4  Mn2+ + 4H2O]*2

[C2O42-  2CO2 + 2e-]*5
---------------------------------------------------------
16H+ + 2MnO4- +5C2O42-  10CO2 + 2Mn2+ + 8H2O
 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 color as in the pink of phenolphthalein indicator.
MATERIALS REQUIRED
100ml measuring flash burette
Pestle and mortar
Beaker
Funnel
Filter paper
Weighing machine
dilute H2SO4
𝑁
KMnO4 solution
10
Guava fruits at different stages of ripening
CHEMICAL EQUATIONS
Molecular Equations
2KMnO4 + 3H2SO4  K2SO4 + 2MnSO4 + 2H2O + 4[O]

HOOC-COOH.2H2O + [O]  2CO2 + 2H2O x5
----------------------------------------------------------------------------------------------------
2KMnO4 + 3H2SO4 + HOOC-COOH.2H2O  K2SO4 + 2MnSO4 + 18H2O + 10CO2
Ionic Equations
MnO4- + 16H+ + 5e-  Mn2+ + 4H2O x2

C2O42-  2CO2 + 2e- x5
----------------------------------------------------------------------------------------------------
2MnO4- + 16H+ + C2O42-  2Mn2+ + 8H2O + 10CO2
PROCEDURE:
50g of fresh guava was weighed and crushed into fine pulp using pestle
and mortar.
The crushed pulp was transferred to a beaker and about 50ml dilute
H2SO4 was added to it.
The content was boiled for about 10minutes, then, cooled and filtered in
a 100ml measuring flask.
The volume was made up 100ml by adding ample amount of distilled
water.
20ml of solution was taken from the flask and 20ml of dilute H2SO4 was
added to it.
𝑁
The mixture was heated to about 60oC and titrated against KMnO4
10
solution taken in a burette till the end point had an appearance of a pink
color.
The experiment was repeated with 50g of 1 day, 2 day and 3 days old
guava fruits.
PRECAUTIONS:
There should be no parallax while taking measurements.
Spillage of chemicals should be checked.
Avoid the use of burette having a rubber tap as KMnO4 attacks rubber.
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.
Add about an equal volume of dil H2SO4 to the guava extract to be
titrated (say a full test tube) before adding KMnO4.
Read the upper meniscus while taking burette reading with KMnO4,
solution.
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.
OBSERVATIONS:
Weight of the guava fruit for each time was 50g.
Volume of guava extract taken for each titration was 10ml.
1
Normality of KMnO4 solution was .
10
End point: Color changes to pink.
Guava Initial Final Burette Volume of Concordant

Solution Burette Reading KMnO4 Reading
Reading
Raw 150 18 132
Semi Ripened 150 13 137

136.06
Ripened 150 10.8 139.2
CALCULATIONS:
1) For raw guava
N1V1 = N2V2
1
N1 x 10 = x 132
10
132
N1 = = 1.32
100
Strength of oxalate in fresh guava extract =
= normality x eq. mass of oxalate ion
1.32
= x 44g/L of diluted extract
100
= 0.581g/L
2) For semi-ripened guava (1 day old)
Strength of oxalate in one day old guava extract
1.37
= x 44g/L of diluted extract
100
= 0.603g/L
3) For ripened guava
Strength of oxalate in ripened guava extract
1.39
= x 44g/L of dilute extract
100
= 0.612g/L
RESULT:
a) The normality of oxalate ion of:
Fresh guava solution is = 1.32N
Semi-ripened guava solution is = 1.37N
Ripened guava solutions is = 1.39N
b) The strength of oxalate ions of:
Fresh guava solution is = 0.58gL-1
Semi-ripened guava solution is = 0.60gL-1
Ripened guava solutions is = 0.61gL-1
CONCLUSION:
The content of oxalate ion in guava was found to be 59.67 percent, which
is close to the literature value of 60 percent.
It was noticed the content of oxalate ion grows with ripening of guava.
BIBLIOGRAPHY
1. www.google.com
2. www.documents.mx
3. www.wikipedia.org
4. www.slideshare.net
5. NCERT Chemistry
6. NCERT Chemistry lab manual

Chemistry Project Khuntia

Uploaded by

Copyright:

Available Formats

Chemistry Project Khuntia

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chemistry Project Khuntia

Uploaded by

Copyright:

Available Formats

ST.

XAVIER INTERNATIONAL SCHOOL

Presented by: Omm Khuntia Guided by: Satyamohan Sir

Name: Omm Khuntia Class: XII

This project entitled “Study Of Oxalate ion content in Guava”, is

the bonafide work of Master Omm Khuntia, student of class-XII, St.

Xavier International School, with Roll No ………….. under the

supervision of Mr. Satyamohan, during the academic year 2022-23.

Secondly, I would also like to extend my gratitude to my parents and classmates

OXALATE ION (C2O42-)

[5e- + 8H+ + MnO4  Mn2+ + 4H2O]*2

2KMnO4 + 3H2SO4  K2SO4 + 2MnSO4 + 2H2O + 4[O]

MnO4- + 16H+ + 5e-  Mn2+ + 4H2O x2

Guava Initial Final Burette Volume of Concordant

Raw 150 18 132

Semi Ripened 150 13 137

You might also like