Chemistry project work

By: Rajiv SinghRadhikapal Vidya Mandir, Jaunpur

Class: 12 th Science

CertificateThis is to certify that Rajiv Singh of class XII science of Radhikapal Vidya Mandir, Jaunpur has completed his demonstration file under the supervision of Dr. L.P Singh. He has taken proper care and shown utmost sincerity in completion of this file.

I certify this file is up to my expectations and as per the guidelines issued by C.B.S.E.

Dr. L.P Singh

Signature

Project Report

On

Determination of the oxalate

Ions in guava fruit

ACKNOWLEDGEMENTI express my deep sense of gratitude of my guide Dr. L.P Singh for his valuable guidance, inspiration and help provided in every aspect if this project.

I am thankful to him for his constant evaluation of the project and subsequent in this regard.

Last but not the least, T extent my sincere thanks to my School, Assistant, and Friends, who played an important role in proper tunings of my project.

Rajiv Singh

12 th Science

EXPERIMENTAIM:

Guava is manually a winter fruit. It has mainly medicinal properties and cultivated in almost every part of India. Approximate composition of this fruit is:

Constituents % Amount    Water 76.10Protein 1.50Fats 0.20Calcium 0.01Phosphorus 0.04Vitamin “C” 0.03Organic matter 14.50

Guava a fruit that contains maximum amount of Vitamin C, after Amala but amount of Vitamin C decreases with the ripening of Fruits. Probably Vitamin C gets converted into oxalate with ripening of fruit. Thus amount of oxalate in the fruit may be a reflection on the amount of Vitamin

C in the fruit and its determination. There fore, makes an important study.

OBJECTIVE:

Determination of the oxalate ions in guava fruit at different stages of its ripening.

THEORY:

Oxalate contact of fruit is made to go in the solution by boiling its pulp with distilled water and its amount in the solution in determined by redox titration using potassium per magnate solution.

Transfer the pulp so obtained into a 250ml beaker. Wash the pestle and mortar well with about 100ml of water and transfer the washing also into the beaker.

Boil the contents in the beaker for about 10 minutes. Cool and filter through a funnel. Collect the filtrate in

a 250ml measuring flask. Made the volume up to the mark i.e. 250 Ml by adding Distilled water. Label the flask as ripped guava solution.

Similarly, prepare 250 ml solution of 25g Semi Ripped, Row Guava.

Now, Pipette out 25 Ml of Solution from one of the flask into a conical flask. Add 20 Ml of Dilute H2SO4 acid to it. Warm the flask about 60 degree C and titrate it with 0.05 N KmnO4 Solution until the colour of the solution just changes to permanent Pink. Repeated the experiment with same solution till three concurrent reading is obtained.

Similarly, find out the amount of 0.05 N KmnO4 consumed for 25 Ml of three guava solutions. The guava solution which consumes maximum volumes of per magnate solution obtains maximum oxalate ions.

Compare the three titre value i.e. volume of KmnO4 consumed for 25ml of the three guava solutions. The Guava solution contains maximum oxalate Ions.

NOTE:

The amount of oxalate ion present in the solution i.e. Fruit can be calculated quantitavely also. For this first standardizes the KmnO4 solution by titrating it against standard oxalic acid solution. Then calculate the amount of oxalate ions by applying N1V1-N2V2 and Strength = Equivalent Weight X N equation.

OBSERVATION:

Normality of the Kmno4 Solution=0.05 N

End point = Colourless to pink.

Volume of guava solution Taken each time for titration=25 ML.

GuavaSolution

BurettingInitial

ReadingFinal

Volume ofKmNo4

Concurrent Reading

(ML)Ripped Guava      

Semi Ripped Guava        

Row Guava        

(The Sample having the highest titre value has the Maximum amount of oxalate)

CONCLUTION:

The amount of oxalate ions increases with the ripening of Guava.

PRECAUTIONS:

1. Do not mix three fruits or their Solutions.2. Boiled the crushed fruit with equal amount of

water and for the same length of time in all cases.3. Wash the pestle and mortar well before using for

other.4. Weighting should be done accurately

BIBLIOGRAPHY

1. Wikimedia.org 2. Chemistry, Lab Manual for Class 12 th 3. Pradeep’s Chemistry

-----------------------------------------------------Rajiv Singh---------------------------------------------------