MANAVA BHARATI INDIA

INTERNATIONAL SCHOOL










A CHEMISTRY PROJECT
STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT
by
abhishek gautam
Of Class XII a




Certificate
This is to certify that abhishek gautam og class 12 a of manav a bharati india international school
, new delhi has completed his demonstration file under supervision of Mrs. Shalani . he has taken proper care and shown
utmost sincerity in completion of this file.
I certify that this file is upto my expectations and as per guidelines issued by cbse.



(Signature)


















Mrs shalani
CONTENTS
INTRODUCTION
OBJECTIVE OF THE PROJECT
REQUIREMENTS
THEORY
CHEMICAL EQUATIONS
PROCEDURE
PRECAUTIONS
OBSERVATIONS
CALCULATIONS
CONCLUSION
BIBLIOGRAPHY

STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT
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 penetrating strong scent. The fruit is rich in vitamin C and minerals. It is a rich
source of o xalate and its content in the fruit varies during different stages of
ripening.

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough,
often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually
green before maturity, but becomes yellow, maroon, or green when ripe.
Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava
pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the
central pulp of variable number and hardness, again depending on species
Guavas, common
Nutritional value per 100 g (3.5 oz)
Energy 285 kJ (68 kcal)
Carbohydrates 14.32 g
- Sugars 8.92 g
- Dietary fiber 5.4 g
Fat 0.95 g
Protein 2.55 g
Vitamin A equiv. 31 g (4%)
- beta-carotene 374 g (3%)
Thiamine (vit. B
1
) 0.067 mg (6%)
Riboflavin (vit. B
2
) 0.04 mg (3%)
Niacin (vit. B
3
) 1.084 mg (7%)
Pantothenic acid (B
5
) 0.451 mg (9%)
Vitamin B
6
0.11 mg (8%)
Folate (vit. B
9
) 49 g (12%)
Choline 7.6 mg (2%)
Vitamin C 228.3 mg (275%)
Vitamin K 2.2 g (2%)
Calcium 18 mg (2%)
Iron 0.26 mg (2%)
Magnesium 22 mg (6%)
Manganese 0.15 mg (7%)
Phosphorus 40 mg (6%)
Potassium 417 mg (9%)
Sodium 2 mg (0%)
Zinc 0.23 mg (2%)
Lycopene 5204 g

WHAT IS OXALATE?



Oxalate is an organic acid, primarily found in plants, animals and humans. It is not an essential molecule and is
excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts
other molecules like vitamin C to oxalate. External sources like the foods we eat also contribute to the
accumulation of oxalate in our body. The oxalate present in the body is excreted in our urine as a waste. Too
much of oxalate in our urine, results in a medical condition called as hyperoxaluria, commonly referred to as
kidney stones. Diet is looked upon as a preventive measure in addition to medicines to treat kidney stones.
Read more on what causes kidney stones.
Oxalate occurs in many plants, where it is synthesized via the incomplete oxidation of carbohydrates.
Oxalate-rich plants include fat hen ("lamb's quarters"), sorrel, and several Oxalis species. The root and/or leaves of
rhubarb and buckwheat are high in oxalic acid.
[7]
Other edible plants that contain significant concentrations of oxalate
includein decreasing orderstar fruit (carambola), black pepper, parsley, poppy seed, amaranth, spinach, chard, beets,
cocoa, chocolate, most nuts, most berries, fishtail palms, New Zealand spinach (Tetragonia tetragonioides) and
beans.
[citation needed]
Leaves of the tea plant (Camellia sinensis) contain among the greatest measured concentrations of
oxalic acid relative to other plants. However the infusion
[clarification needed]
beverage typically contains only low to moderate
amounts of oxalic acid per serving, due to the small mass of leaves used for brewing

OBJECTIVE OF PROJECT
In this project, we will learn to test for the presence of oxalate ions in the guava fruit and how
its amount varies during different stages of ripening.
REQUIREMENTS

MATERIALS REQUIRED


100 ml Measuring Flask Pestle and Mortar titration Flask


Beaker funnel
Burette


Pipette Weight-Box






Filter Paper Guava fruit at different stages of ripening




CHEMICALS REQUIRED

Dilute H
2
SO
4

KMnO
4
solution

THEORY

Oxalate ions are extracted from the fruit by boiling pulp with dil. H
2
SO
4
. Then oxalate ions are estimated
volumetrically by titrating the solution with standard KMnO
4
solution.

Titration is a common laboratory method of quantitative chemical analysis that is used to determine the
unknown concentration of a known reactant. Because volume measurements play a key role in titration, it is
also known as volumetric analysis. A reagent, called the titrant or titrator, 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 (see below). This is ideally the
same volume as the equivalence pointthe 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.


CHEMICAL EQUATIONS

Molecular Equations

2KMnO
4
+ 3H
2
SO
4
K
2
SO
4
+ 2MnSO
4
+ 2H
2
O + 4[O]
HOOC-COOH.2H
2
O +[O]

C
o
70 60
2CO
2
+ 2H
2
O x 5


3KMnO
4
+ 3H
2
SO
4
+5HOOC-COOH.2H
2
O
K
2
SO
4
+ 2MnSO
4
+ 18H
2
O + 10CO
2



Ionic Equations


MnO
4
-
+16H
+
+ 5e
-
Mn
2+
+ 4H
2
O x 2

C
2
O
4
2CO
2
+ 2e
-
x 5


2MnO
4
-
+ 16H
+
+ 5C
2
O
4
2 -
2Mn
2+
+8H
2
O + 10CO
2





PROCEDURE
1. Weigh 50.0g of fresh guava and crush it to a fine pulp using pestle-mortar.

2. Transfer the crushed pulp to beaker and add about 50 ml dil. H
2
SO
4
to it

Boil the contents for about 10 minutes
3. Cool and filter the contents in a 100 ml measuring flask. Make the volume upto 100 ml by adding distilled
water.
Take 20 ml of the solution from the measuring flask into a titration flask and add 30 ml of dilute sulphuric acid
to it.
Heat the mixture to about 60
o
C and titrate it against

KMnO
4
solution taken in a burette. The end point is
appearance of permanent light-pink colour
4. the above experiment with 50.0 g of 1, 2 and 3 days old guava fruit.
PRECAUTIONS
1. KMnO
4
solution is always taken in the burette.
2. Avoid the use of burette having a rubber tap as KMnO
4
attacks rubber.
3. In order to get some idea about the temperature of the solution touch the flask to the back side of your hand.
When it becomes unbearable to touch, the required temperature is reached.
4. Add about an equal volume of dil. H
2
SO
4
to the guava extract to be titrated (say a full test tube) before
adding KMnO
4
.
5. Read the upper meniscus while taking burette reading with KMnO
4
solution.
6. In case, on addition of KMnO
4
a brown ppt. appears, this shows that either H
2
SO
4
has not been added
or has been added in insufficient amount. In such a case, throw away the solution and titrate again.
7. The concentration of oxalate ion obtained from the filtrate is unfavourably high. If the titration is
carried with concentrated filtrate, the scale of the burette is out of scope in regard to the
concentration of the oxalate ion. So diluting the concentrated filtrate to an appropriate proportion and
titrating it with KMnO
4
and estimating the end point will make itfavourable. After estimating the end
from the diluted solution, the original concentration of the concentrated filtrate can be calculated by
multiplying the concentration the estimated filtrate with the factor by which it was diluted.




OBSERVATIONS
















CALCULATIONS



For fresh guava
Guava extract
From
Initial reading
of the burette
Final reading
of the burette
Volume of the
N/20 KMnO4
solution (ml)
Strength of
Oxalate
Fresh Guava
One Day Old
Guava




N
1
V
1
= N
2
V
2

(guava extract) (KMnO
4
solution)

N
1
x 10 =

x

Normality of oxalate, N
1
=

Strength of oxalate in fresh guava extract
= Normality x Eq. mass of oxalate ion

=

x 44 g/litre of the diluted extract

Similarly, calculate the strength of oxalate in 1, 2 and 3 days old guava extract and interpret the result.

For One day old guava

N
1
V
1
= N
2
V
2

(guava extract) (KMnO
4
solution)

N
1
x 10 =

x

Normality of oxalate, N
1
=

Strength of oxalate in one day guava extract
= Normality x Eq. mass of oxalate ion

=

x 44 g/litre of the diluted extract

Similarly, calculate the strength of oxalate in 1, 2 and 3 days old guava extract and interpret the result.




CONCLUSION


The concentration of the oxalate ion increases with increase with ripening

BIBLIOGRAPHY


1. INDIAN INSTITUTE OF APPLIED SCIENCE: http://www.ias.ac.in/currsci/aug102001/248.pdf
2. www.wikipedia.org
3. Comprehensive Practical Chemistry for Class XII