ALL INDIA SENIOR SECONDARY SCHOOL

Topic To study the presence of oxalate ion in guava .

Submitted by -

Shashank mishra xii

th

Certificate
It is to certify that Shashank has satisfactorily completed the project in Chemistry on Oxalate ion prescribed by AISSEE course in this school in the year 2012-13

Chemistry teacher,s sign

Principal,s sign

Acknowledgement
I full great pleasure to submit this Project . My subject teacher and my friend helped me a lot in this project . I am thankful to all of them . Made by Shashank Mishra

Introduction
Guava is a sweet , juicy & light or dark green colored fruit . It is cultivated in all parts of India . When ripe it acquires yellow color & has a penetrating string

scent. The fruit is rich in vitamin C & minerals. It is rich source of oxalate ion & its content in the fruit during different stages of ripening.

Theory
Oxalate ions are extralid from the fruit by boiling pulp with dil. H2SO4 . The oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution .

Nutrition value of Guava

Calcium 50 mg Carbohydrate -19.6 gm Fibre 8.9 gm Niacin 2 mg Phosphorus 48mg Protein 1.35gm Total Fat 0.9 gm Vitmin A 412 mg Vitmin B 1.115mg Vitmin c 495 mg

Requirements
Appratus
100 ml measuring flask , pestle , mortar , beaker , titration flask , funnel , burette , weight box , filter paper .

Chemicals
Dilute H2SO4 , N/20 KMnO4 solution , guava fruit at different stages of ripining .

Procedure
1. Weigh 50.00gm of fresh guava & crush it to a fine pulp using pesthe & mortar . 2. Transfer the crushed pulp to a beaker and add about 50 ml dil. H2SO4 to it . 3. Boil the contents for about 10 min. 4. Cool & filter the contents in a 100 ml measuring flask. Make the volume upto 100 ml by adding distilled water . 5. Take 20 ml of the solution from the measuring flask into a titration flask and add 20 ml of dil. Sulphuric acid to it . 6. Heat the mixture to about 600c & titrate it against N/20 KMnO4 solution taken in a burette . The end point is appearance of permanent light pink colour. 7. Repeat the above experiment with 50.00 gm of 1,2,3 days old guava fruit .

Observations
1. Weight of guava fruit taken each time = 50gm 2. Volume of guava extract taken in each titration = 20 ml . 3. Normality of KMnO4 solution = 1/20 .

Table for Raw Guava Guava solution (ml) 20 20 20 Semi riped guava Fully riped guava Buritte reading Initial(ml) final(ml) Conc. Reading (ml)

Result riped guava

Oxalate ions present more in