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STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT.
Typology: High school final essays
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CHEMISTRY INVESTIGATORY PROJECT TITLE: STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT ACADEMIC YEAR 2020 - 2021 DELHI PUBLIC SCHOOL NACHARAM SECUNDERABAD SUBMITTED BY NAME OF THE STUDENT CLASS/SECTION ROLL NO. NITHISH CHOUTI 12 - A 26
CERTIFICATE This is to certify that NITHISH CHOUTI bearing Roll number __ 26 __ of class __ 12 __ section A has completed chemistry investigatory project prescribed by the CBSE under the AISSCE practical course in the laboratory of this school during the academic year 2020- 21. Signature of the Teacher Signature of Principal Signature of the Examiner
INDEX S.No. Topic Page Number 1 Objective 1 - 2 2 Introduction 2 - 4 3 Theory 5 - 6 4 Requirements 7 5 Procedure 8 6 Observations and Calculations 9 - 11 7 Result 11 8 Precautions 12 9 Photo Gallery 10 Bibliography 13
To study the presence of oxalate ion content in guava fruit at different stages of ripening.
green when ripe. The seed and pulp varies with the different species. Guavas have a pronounced and typical fragrance, similar to lemon rind but less in strength.
Vitamin C present in guava helps improve immunity and protects us against common infections and pathogens.
2. LOWERS RISK OF CANCER Lycopene, quercetin, vitamin C and other polyphenols act as potent antioxidants which neutralize free radicals generated in the body, preventing the growth of the cancer cells. 3. HEART HEALTHY Guavas improve the sodium and potassium balance of the body, thereby regulating
blood pressure in patients with hypertension.
4. ANTI-AGEING PROPERTIES Guavas are rich in vitamin A, vitamin C and antioxidants like carotene and lycopene which help protect the skin from wrinkles. A guava a day, keeps fine lines away. 5. GOOD FOR OUR BRAIN Guavas contain vitamin B3 and vitamin B which help in improving blood circulation to the brain, stimulating cognitive function and relaxing the nerves.
100ml measuring flask, pestle and mortar, titration flask, funnel, burette, weight-box, pipette, filter paper, dilute H₂SO₄, N/20KMnO₄ solution and guava fruits at different stages of ripening.
Weight of guava fruit taken each time = 25 .0 g Volume of guava extract taken in each titration = 10.0 ml Normality of KMnO₄ solution = 1/ Guava extract from Burette readings Concordant volume of N/20 KMnO₄ solution used Initial Final Ripen guava 0 0 24 24 24 Half ripen guava 0 0 14 14 14 Raw guava 0 0 9 9 9
We know that, N 1 V 1 =N 2 V 2
N 1 x 10 = 1/20 x 24 N 1 = 0. g/l or weight of oxalate ion in ripen guava extract = N 1 x Equivalent weight of (C 2 O 4 )
N 1 x 10 = 1/20 x 14 N 1 = 0. g/l or weight of oxalate ion in half-ripen guava extract = N 1 x Equivalent weight of (C 2 O 4 )
KMnO 4 solution is always taken in the burette. Avoid the use of burette having a rubber tap as KMnO 4 attacks rubber. Add about an equal volume of dilute H 2 SO 4 to be titrated (say full test tube) before adding KMnO 4. Read the upper meniscus while taking burette reading with KMnO 4 solution. In case, on addition of KMnO 4 a brown precipitate 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.
