Chemistry Project File

Chemistry Project File

Chemistry Project File

Chemistry Project File

Chemistry Project File

Chemistry Project File

Index
Introduction
Objective
Requirements
Theory
Procedure
Observation
Calculations
Result
Bibliography

Chemistry Project File

Introduction
Oxalate

The structure of the oxalate anion

A ball-and-stick model of oxalate

Oxalate (IUPAC: ethanedioate) is the dianion with the formula C2O24, also
written (COO)22. Either name is often used for derivatives, such as salts of oxalic acid, for
example sodium oxalate Na2C2O4, or dimethyl oxalate ((CH3)2C2O4). Oxalate also
forms coordination compounds where it is sometimes abbreviated as ox.
Many metal ions form insoluble precipitates with oxalate, a prominent example
being calcium oxalate, the primary constituent of the most common kind of kidney stones.

Relationship to oxalic acid

The dissociation of protons from oxalic acid proceeds in a stepwise manner as for
other polyprotic acids. Loss of a single proton results in the
monovalent hydrogenoxalate anion HC
2O4.
A salt with this anion is sometimes called an acid oxalate, monobasic oxalate,
orhydrogen oxalate. The equilibrium constant (Ka) for loss of the first proton is
5.37 102 (pKa = 1.27). The loss of the second proton, which yields the oxalate ion has an
equilibrium constant of 5.25 105 (pKa = 4.28). These values imply, in solutions with
neutral pH, no oxalic acid and only trace amounts of hydrogen oxalate exist.[1] The literature
is often unclear on the distinction between H2C2O4, HC2O4, and C2O24, and the collection
of species is referred to as oxalic acid.
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Objective of the project

In this project, we will learn to test for the presence
of oxalate ion in the guava fruit and how it varies
during the different stages of ripening

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Apparatus Required

100 ml measuring flask

Pestel and mortar
Beaker
Titration Flask
Funnel
Burette
Iron stand
Filter paper
Pipette
Weighing machine

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Chemicals Required
N/8 NaOH solution
Dilute H2SO4
Phenophthalein

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Theory
Oxalate ions are extracted from the fruit by boiling pulp with dil.H2SO4. Then oxalate
ions are estimated volumetrically by titrating the solution with standard KMnO4 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. This is ideally the

same volume as the equivalence point----the volume of added titrant at which the
number of moles of titrant is equal to the number of moles of analyte, or some multiple
there of (as in polyprotic acids).
In the classic strong acid-strong base titration, the end point 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

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Chemistry Project File

CHEMICAL EQUATIONS
Molecular Equations
2KMnO4+ 3H2 SO4= K2 SO4+ 2MnSO4+ 2H2 O +
4[O]

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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. H2SO4 to it .
3. Boil the contents for about 10 minutes
4. Cool and 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 30 ml of dilute sulphuric acid to it.
6. Heat the mixture to about 60oC and titrate it against N/20 KMnO4
solution taken in a burette. The end point is appearance of light-pink
colour permanent.
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7. Repeat the above experiment with 50.0 g of 1, 2 and 3 days old

guava fruit.

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Observation
S.no

Volume of
Guava solution
(in pipette)

Initial
concentration/reading

1.

2.

3.

First observation is of one day old guava.

Second observation is of two day old guava.
First observation is of three day old guava.

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Final
Reading

Volume of NaOH
Used

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Calculation
For fresh Guava,
(guava extract)
N1V1= N2V2

(KMnO4 sol.)

N1 X10 = 1/20 x (X)

Normality of Oxalate, N1= (X)/200

1. Strength of Oxalate in Fresh guava extract, = Normality x Eq. mass
of oxalate ion=(X)/200 x44= /200 x 44=
_____ g/l. of the diluted extract
2. Strength of Oxalate in 1 Day guava extract, = Normality x Eq. mass
of oxalate ion= (X)/200 x44= /200 x 44=
_____ g/l. of the diluted extract
3. Strength of Oxalate in 2 Day guava extract, = Normality x Eq. mass
of oxalate ion= (X)/200 x44= /200 x 44=
_____ g/l. of the diluted extract
4. Strength of Oxalate in 3 Day guava extract, = Normality x Eq. mass
of oxalate ion=(X)/200 x44= /200 x 44=
_____ g/l. of the diluted extract
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Result
Its concluded from the above result,
that the amount of oxalic acid present in guava
decreases with ripening of fruit.

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Biblography
https://en.wikipedia.org/wiki/Oxalate
NCERT Book
Practical File

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