Study of Oxalate Ion

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St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028

A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011

By Abdud Dayan Adeeb Of Class XII C

St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028

A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011

By Jagadeesh Sekar Of Class XII C

CONTENTS
          

INTRODUCTION OBJECTIVE OF THE PROJECT REQUIREMENTS THEORY CHEMICAL EQUATIONS PROCEDURE PRECAUTIONS OBSERVATIONS CALCULATIONS CONCLUSION BIBLIOGRAPHY

STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT
INTRODUCTION
Guava is sweet, juicy and light or dark green coloured fruit. It is cultivated in all parts of India. When ripe it acquires yellow colour and has penetrating strong scent. The fruit is rich in vitamin C and minerals. It is a rich source of oxalate and its content in the fruit varies during different stages of ripening. Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, again depending on species

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WHAT IS OXALATE?

Oxalate is an organic acid, primarily found in plants, animals and humans. It is not an essential molecule and is excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts other molecules like vitamin C to oxalate. External sources like the foods we eat also contribute to the accumulation of oxalate in our body. The oxalate present in the body is excreted in our urine as a waste. Too much of oxalate in our urine, results in a medical condition called as hyperoxaluria, commonly referred to as kidney stones. Diet is looked upon as a preventive measure in addition to medicines to treat kidney stones. Read more on what causes kidney stones.

OBJECTIVE OF PROJECT
In this project, we will learn to test for the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.

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REQUIREMENTS
MATERIALS REQUIRED

100 ml Measuring Flask

Pestle and Mortar

Beaker

Titration Flask

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Funnel

Burette

Pipette

Weight-Box

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Filter Paper

Guava fruit at different stages of ripening

CHEMICALS REQUIRED
Dilute H2SO4 KMnO4 solution

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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 (see below). 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,...
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