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INVESTIGATORY INVESTIGATO RY PROJECT PROJ ECT
TO STUD UDY Y PRESEN ENC CE OF OXALA LAT TE IONS IN GUAVA
AIM To study the presence of oxalate ions in guava fruit at different stages of ripening.
Introduction Guava is a common sweet fruit found in India and many other places around the world. Guavas Are plants in the Myrtle family (My tracheae) genus Psidium (meaning pomegranate in !atin)" which contains a#out $%% species of tropical shru#. &n ripening it turns yellow in color. 'ich in vitamin " this fruit is a rich source of oxalate ions whose content varies during the different stages of ripening. Guavas have a pronounced and typical fragrance" simi si mila larr to le lem mon ri rind nd #u #utt le less ss in st stre reng ngth th.. It is a ca car# r#ox oxyl ylic ic ac acid id"" primarily found in plants and animals. It is not an essential molecule molecule and is excreted from our #ody" unchanged. &ur #ody either produces oxalate on it itss ow own n or co conv nver erts ts ot othe herr mo mole lecu cule less li lie e *ita tami min n to ox oxal alat ate. e. +xternal sources lie food also contri#ute to the accumulation of oxalate in our #ody. The oxalate present in the #ody is excreted in the form of urine as waste. Too much of oxalate in our urine results in amedical condition called hyper oxaluria" commonly referred to as idney stones. ,iet is looed upon as as a preventive measure in addition to medication to retreat idney stones.
Theory &xalate ions are extracted from the fruit #y #oiling pulp with dilute -/&0. The oxalate ions are estimated volumetrically" #y titrating the solution with 1Mn&0 solution. A reagent" called the titrant" of a nown concentration (a standard solution) and volume is used to react with a solution of the analyte or titrand" who second centration is not nown. 2sing a cali#rated #urette or chemistry pipetting syringe to add the titrant" it is possi#le to determine the exact amount that has #een consumed when the endpoint is reached. The endpoint is the point at which the titration is complete" as determined #y an indicator. This is ideally the same volume as the e3uivalence point. -e volume of added titrant at which the num#er of moles of titrant is e3ual to the num#er of moles of analyte" or some multiple thereof (asin polyprotic acids). In the classic strong acid4strong #ase titration" the endpoint of a titration is the point at which the p- of the reactant is 5ust a#out e3ual to6" and often when the solution taes on a persisting solid colour as in the pin of phenolphthalein indicator.
(A) Apparatus $%% ml measuring flas Pestle 7 Mortar 8eaer 8urette 9unnel :eighing machine 9ilter Papers (8) hemicals $.dil. -/&0 . (;<$%) 1Mn&0 solution () Guava fruits at different stages of ripening.
PROCEDURE
($) :eighed =% g of fresh guava and crushed it to a fine pulp using pestleand mortar. () Transferred the crushed pulp to a #eaer and added a#out =% ml dilute -/&0 to it.
(>) 8oiled the content for a#out $% minutes. ooled and filtered the contents in a $%% ml measuring flas. (0) Made up the volume $%% ml #y adding ample amount of distilled water. (=) Too % ml of the solution from the flas and added % ml of dilute sulphuric acid to it. (?) -eated the mixture to a#out ?%% and titrated it against (n<$%) 1Mn&0 solution taen in a #urette till the end point had an appearance of pin colour. (6) 'epeated the a#ove experiment with =% g of $day" day and > day old guava fruits. Precautions There should #e no parallax while taing measurements. /pillage of chemicals should #e checed. Avoid the use of #urette having a ru##er tap as 1Mn&0 attacs ru##er. I n or dert o ge ts ome i dea aboutt he t emper at ur e oft he
s ol ut i ont ouc ht hefl as kwi t ht hebac ks i deofy ourhand. :hen it #ecomes sun #eara#le to touch" the re3uired temperature is reached. Add a#out an e3ual volume of dil. -/&0 to the guava extract to #e t i t r at ed( s ayaf ul l t es tt ube)bef or eaddi ngKMnO4. 'ead the upper meniscus while taing #urette reading with 1Mn&0s ol ut i on.
o wnppt .appear s ,t hi ss ho ws In case" on addition of 1Mn& 4 abr t hatei t herH2SO4 has notbeen added orhas been added i n s u ffic i e nta mou nt .I ns u c h ac a s e,t hr o wa wa yt hes o l u t i onand t i t r at eagai n. Oser!ations
$. :eight of the guava fruit for each time was 50g. . Vo l umeofguav aex t r ac tt ak enf oreac ht i t r at i onwas% ml.
ma l i t yofKMn O4s o l ut i o nwas ( 1/ 10) . >. Nor
0. +;, P&I;T@ olour hanges to pin Gua!aSol "uretter eadi ng #ina$Rea Vo$u% Concurrent Re e ut i on I ni t i al di ng a di ng o& KMn
O4 'aw
$=%
$
$>
semi4 ripened
$=%
$>
$>6
'ipened
$=%
$%.
$>B.
$>?.%?
The content of oxalate ions in guava was found to #e =B.?6 per cent" which is c l os et ot he l i t er at ur ev al ue of60 per c ent .I twasal s o
not i c ed t hatt he c ont entofox al i ci ons gr ows wi t hr i peni ng ofgua v a. Ca$cu$ations $) 9or raw guava ;$*$ C ;* ;$ x $% C ($<$%) x$> $<$% x ;ormality of oxalate C (x<$%%) C strength of oxalate in fresh guava extract C normality x +3. mass of oxalate ionC $.><$%% x 00g6 <$%%) x 00g< litre of diluted extractC %.?%> g !4$ >) 9or ripened guava /trength of oxalate in fresh guava extractC ( $.>B<$%%) x 00g< litre of diluted extractC%.?$g !4$
RESU'TS (a) The normality of oxalate ions ofD (i) 9resh guava solution is C $.> ml (ii) /emi4ripen guava solution is C $.>6 ml (iii) 'ipened guava solution is C $.>B ml (#) The strength of oxalate ions ofD (i) 9resh guava solution is C %.= ml (ii) /emi4ripened guava is C %.?% ml (iii) 'ipened guava is C %.?$ ml Conc$usions
The content of oxalate ions in guava was found to #e =B.?6 per cent" which is close to the literature value of ?% percent. It was also noticed that the content of oxalic ions grows with ripening of guava.
0. +;, P&I;T@ olour hanges to pin Gua!aSol "uretter eadi ng #ina$Rea Vo$u% Concurrent Re e ut i on I ni t i al di ng a di ng o& KMn
O4 'aw
$=%
$
$>
semi4 ripened
$=%
$>
$>6
'ipened
$=%
$%.
$>B.
$>?.%?
The content of oxalate ions in guava was found to #e =B.?6 per cent" which is c l os et ot he l i t er at ur ev al ue of60 per c ent .I twasal s o
not i c ed t hatt he c ont entofox al i ci ons gr ows wi t hr i peni ng ofgua v a. Ca$cu$ations $) 9or raw guava ;$*$ C ;* ;$ x $% C ($<$%) x$> $<$% x ;ormality of oxalate C (x<$%%) C strength of oxalate in fresh guava extract C normality x +3. mass of oxalate ionC $.><$%% x 00g6 <$%%) x 00g< litre of diluted extractC %.?%> g !4$ >) 9or ripened guava /trength of oxalate in fresh guava extractC ( $.>B<$%%) x 00g< litre of diluted extractC%.?$g !4$ RESU'TS (a) The normality of oxalate ions ofD (i) 9resh guava solution is C $.> ml (ii) /emi4ripen guava solution is C $.>6 ml (iii) 'ipened guava solution is C $.>B ml (#) The strength of oxalate ions ofD (i) 9resh guava solution is C %.= ml (ii) /emi4ripened guava is C %.?% ml (iii) 'ipened guava is C %.?$ ml Conc$usions
The content of oxalate ions in guava was found to #e =B.?6 per cent" which is close to the literature value of ?% percent. It was also noticed that the content of oxalic ions grows with ripening of guava.