CHEMISTRY PROJECT

TO STUDY THE OXALATE CONTENT OF GUAVA FRUIT AT ALL STAGES OF RIPPENING

NAME : SRIYUT PRASAD

CLASS: XII B
AISSCE ROLL NUMBER :
SESSION: 2019-20
 CERTIFICATE OF MERIT

This is to certify that this is the bonafied work of SRIYUT PRASAD of XII
B. He has performed this experiment during the academic year 2019-20
Under the guidance of lakhbir sir.

He Has successfully completed His project on tHe topic “to study tHe
oxalate content of fruit extract at all stages of ripening”.

Signature of Internal Signature of external

 ACKNOWLEDGEMENt
Apart of my efforts, success of any project
largely depends on encouragement and
guideline so many others. I would first like to
express my gratitude towards my cehmistry
teacher Mr. LAKHBIR SINGH. Without his
constant support this project would not have
materialized.
Last but not the least I wish to avail myself of
this opportunity to express love and gratitude
to my friends and beloved parents for their
manual help.
 Content

1. Aim of the experiment

2. Introduction
i. Apparatus Required
ii. Chemicals Required
3. Theory
4. Procedure
5. Observation & Calculations
i. Fresh guava extracts
ii. Light yellow guava extracts
iii. DARK YELLOW guava extracts

6. Results
7. Bibliography
 Aim of the experiment
TO STUDY THE OXALATE CONTENT OF GUAVA
FRUIT AT ALL STAGES OF RIPPENING
 INTRODUCTION
GUAVA IS A SWEET , JUICY AND
LIGHT OR DARK GREEN FRUIT. IT
ACQUIRES YELLOW COLOUR ON
RIPENING AND HAS A SPECIFIC
SMELL . IT IS RICH IN VITAMIN C
AND MINERALS . IT IS A RICH
SOURCE OF OXALATE IONS . THE
CONCENTRATIONS OF GUAVA
VARIES AT DIFFERENT STAGES OF
RIPENING .
 APPARATUS REQUIRED
• FUNNEL
• PESTLE AND MORTAR
• 250 ML MEASURING FLASK
• BEAKER
• PIPETTE
 CHEMICALS REQUIRED
• KMnO SOLUTION
• Dil. H2SO4
• GUAVA FRUIT AT DIFFERENT STAGES OF
RIPENING
 theory
The titration based on oxidation-reduction
caused by redox titration. Chemical reaction
proceeds with transfer of
electrons(simultaneous loss or gain of
electrons)among the ions in the aqueous
solution. These titration are named after the
reagents. The Guava is a rich source of oxalate
ions. The titration therefore may be called
"Permanganate titration".
 theory
In this titration Potassium Permanganate is used an an
Oxidizing Agent in acidic medium. Acidic medium is
maintained by the use of dilute Sulphuric acid.
Potassium Permanganate acts as a self indicator. It is
used for the estimation of ferrous salts , oxalic acids ,
oxalates , hydrogen peroxide etc. The solution of
Potassium Permanganate is always standardized first
before its use. Before the end point, the solution
remains colourless{KMnO4}solution before being taken
into the burette: after the equivalent point reaches,
one extra drop imparts pink colour indicated at the end
point.
 procedure

• 100 gm. of fresh Guava is taken and crushed into fine pulp using mortar and pestle.
• Contents of the crushed Guava are transferred into the beaker and 100 ml of dil. H2SO4
solution is added. The contents are then boiled for 5-10 minutes.
• 20ml of this solution is pipette out into the titration flask and 20ml of dil. H2SO4
solution to it.
• The mixture is then heated.
• An initial reading of KMnO4 is noted down.
• KMnO4 solution is slowly added to the titration flask until a permanent pink colour is
obtained.
• The above described process is repeated 5-6 times to get concordant readings.
 OBSERVATION

• Weight of Guava(pulp) take=100g

• Volume of Guava extract taken in each titration Vg=200ml.
• Normality of KMnO4 solution =Nt=N/20.
• Normality of Guava extract= Vt ml
• No. of milli equivalent of oxidizing agent= no. of milli equivalent of reducing agent.
• NtVt=NgVg Or 1/20 Vt=Ng*20
• Ng=Vt/400
• Strength of oxalate ions in fresh Guava.
• Extraction= No. x equivalent mass
=Vt/400*124/2
=31/200Vtg/l
 Observation table fresh guava extract

Concordant Reading= 3.1

strength of oxalate ion in fresh guava extract= 31/200 x Vt g/l
where Vt is the concordant reading.
Therefore , strength =31/200 x 3.1 =0.4815 g/l
 Observation table for light yellow guava extract

Concordant reading = 3.6

Strength of oxalate ion in fresh guava extract =
31/200xVt g/L
where Vt is the concordant reading
Therefore , strength = 31/200 x 3.6 =0.5580
 Observation table for dark yellow guava extract

Concordant Reading = 4.0

Strength of oxalate ion in fresh guava extract = 31/200 x Vt g/L
where Vt is the concordant reading
Therefore , strength = 31/200 x 4.0 = 0.6200 g/L
 results
• Strength of oxalate ions in guava fruit at
different stages of ripening is determined as :
Fresh green guava : 0.4815
Light yellow guava : 0.5580
Dark yellow guava : 0.6200
 bibliography
hhtp://www.google.com
 http://en.wikipedia.org
 N.C.E.R.T Class 12 Chemistry
Comprehensive Chemistry
 Dinesh Chemistry