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Oxalate
ions in
Guava
A Chemistry
Investigatory Project
ANIRUDH KAPTIYAL
XII-A
BOARDS ROLL NO2016-2017
EXAMINE
R
LAB INCHARGE
Certificate
PGT Chemistry
Head of institute
Acknowledgement
I place my sincere thanks to my
chemistry teacher Mrs. Nargis khan for
her guidance and advices to complete
my work successfully. I also thank our
principal Mrs. Shakuntala for providing
me all the facilities to finish the project
on time.
I also take this opportunity to place
on record my deep gratitude to my
sister for helping me throughout this
project .
Last but not least I thank my parents
for their encouragement and support in
my humble venture.
Contents
o
Certificate
o
Acknowledgement
o Aim of the project
o Introduction
o Theory
o Requirements
o Chemical
Equations
o Procedure
o Precautions
o Observations
o Calculations
o Conclusions
AI
M
Introduction
What is oxalate?
Theory
xalate ions are extracted
from the fruit by boiling
pulp with dilute H2SO4.
The oxalate ions are
estimated volumetrically,
by titrating the solution
with KMnO4 solution. A
reagent, called the
titrant, 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.
Requirements
(A) Apparatus
100 ml measuring flask
Pestle & Mortar
Burette
Funnel
Filter Papers
Weighingmachine
Beaker
(B)
Chemicals
1. dil. H2SO4
2.
3. (N/10)
KMnO4
solution
4.
5.
Guava fruits at
different stages
(C)
6.
Chemical
Equations
7. Molecular Equations
8. 2KMnO4+ 3H2SO4K2SO4+
2MnSO4+2H2O + 4[O]
9. HOOC-COOH.2H2O +[O] 600C
700C2CO2+ 2H2O x 5
10. 3KMnO4+ 3H2SO4+5 HOOCCOOH.2H2O
11.
K2SO4+
2MnSO4+ 18H2O + 10CO2
12.
13.
14.
15. Ionic Equations
16. MnO4-+16H++ 5e-Mn2++ 4H2O
x2
17. C2O42CO2+ 2e-x 5
4+
22+
18. 2MnO + 16H + 5C2O4 2Mn
+8H2O + 10CO2
21.
19.
20.
Procedure
22.
26.
27. Precautions
i. There should be no parallax while
taking measurements.
1.
Spillage of chemicals should
be checked.
Observations
30.
1. Weight of the guava fruit for each
time was 50 g.
35. Volu
me of
KMnO4
37. Raw
38. 150
39. 18
40. 132
42. Semiripened
43. 150
44. 13
45. 137
36. Concu
rrent
Reading
41. 136.06
49. 10.8
50. 139.2
52.
53. Calculations
65.
RESULTS
69. Conclusions
70.
71. The content of oxalate ions in guava
was found to be 59.67 per cent, which is
close to the literature value of 60 percent.
76.
77.
78.
79. Bibliography
1.Search engines used:
www.google.com
www.wikipedia.com
www.reader.google.com
www.labs.google.com
www.quora.com
2. Practical Chemistry by Laxmi Publications.
3. The Family Encyclopedia by Dorling Kindersley.
80.