Oxalate Ions in Guava Fruit
Oxalate Ions in Guava Fruit
Oxalate Ions in Guava Fruit
INTERNATIONAL
SCHOOL
CHEMISTRY PROJECT
Apparatus:
1. Spectrophotometer
2. Weighing balance
3. Pipettes
4. Test tubes
5. Centrifuge
Experimental Procedure:
2. Oxidation Reaction:
- Mix guava extract with sulfuric acid to acidify.
Sample Collection:
Oxidation Reaction:
- Mix 5 mL of guava extract with 5 mL of 2 M
sulfuric acid.
- Titrate with 0.02 M potassium permanganate until a
faint pink color persists.
Color Development:
- Add 1 mL of 0.1 M oxalic acid to the titrated
solution.
- Allow the solution to stand for 10 minutes for
color development.
Measurement:
- Measure the absorbance of each solution at a
wavelength of 525 nm using a spectrophotometer.
- Record the volume of potassium permanganate used
for each ripening stage.
Calculation:
Calculate the oxalate concentration for each ripening
stage using the formula:
Procedure:
Oxalate concentration (mg/L)=
Volume of KMnO4 used (mL)×Concentration of
KMnO4 (M)×Molar mass of oxalate (g/mol)
Volume of guava extract (mL)×Volume factor
Experiment 2 - Calibration Curve:
Procedure:
3. Spectrophotometric Measurement:
- Measure the absorbance of each standard solution at a
wavelength of 525 nm using a spectrophotometer.
Procedure:
1. Alternative Method:
- Utilize an HPLC system equipped with a suitable
column for the separation of oxalate ions.
2. Sample Analysis:
- Take a subset of guava samples from Experiment 1,
including those at different ripening stages (Unripe, Semi-
Ripe, Fully Ripe).
- Prepare guava extracts using a suitable solvent for
HPLC analysis.
3. Instrument Calibration:
- Calibrate the HPLC system using standard solutions
with known oxalate concentrations. This establishes a
relationship between peak area and oxalate concentration.
4. HPLC Analysis:
- Inject the guava extract samples into the HPLC system.
5. Quantification:
- Quantify the oxalate concentration in each guava sample
by comparing the peak areas to the calibration curve
obtained during instrument calibration.
Calculation:
Results:
Volume of Oxalate
Ripenin
KMnO4 Concentratio
g Used n
Stage (mL) (mg/L)
Unripe
2.1 4.2
(Green)
Semi-
Ripe 1.5 3.0
(Yellow)
Fully Ripe
0.8 1.6
(Orange)
Record the observations form the result of Experiment no
1 and plot the calibration curve using the formula
Precautions:
- Standardize all reagents before use.
- Ensure accurate pipetting for precise results.
- Handle chemicals with care, especially sulfuric acid
and potassium permanganate.
- Maintain uniform experimental conditions for all samples.