anion HC2O4−. A salt with this anion is sometimes called an acid oxalate‚ monobasic oxalate‚ or hydrogen oxalate. The equilibrium constant (Ka) for loss of the first proton is 5.37×10−2 (pKa = 1.27). The loss of the second proton‚ which yields the oxalate ion has an equilibrium constant of 5.25×10−5 (pKa = 4.28). These values imply that‚ in solutions with neutral pH‚ there is no oxalic acid‚ and only trace amounts of hydrogen oxalate.[1] The literature is often unclear on the distinction between H2C2O4
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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
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Vol. II No. 2 Analysis of oxalate of fresh and stored tomato juice Devshikha*‚ Nitya Priyadarshi*‚ Sukriti Rani Prasad** *B.Sc. –II year (2008-2011)‚ Department of Botany‚ Patna Women’s College‚ Patna University **Lecturer (Guest faculty)‚ Department of Botany‚ Patna Women’s College‚ Patna University Tomatoes are most widely used vegetable in daily life. Fresh ripe fruits of tomatoes are refreshing appetizing and are consumed raw in salads or after cooking. Unripe fruits are cooked and eaten. Tomatoes
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. ~.. r .. .‚III/!I.. ‚• •f t . ‚.‚;;;‚UUft Y f__ _ P_RO_O_O_c_1 PDS: 1-16 _DA_T_A_S_f5l~_T GU_IT_erl_t: SUperseI &10 l-10 Neme‚‚ . _ nrkc Gnphlte Anoryhout Gnphite Ctey Siticr Tdc Ilcrtrin ’ . -‚ _ OSHApcl CAS# . ‚. N.iosL 77t242-S 2.5 2.5 778?‚42-5 2‚5 2.5 [5’15" l?32-58-57 t4g0g60-? 0.051o lI 14t0?-96-6 2.0 2.0 9004-53-9 "Retpirablc fraction - .... ACSF t{v 2.5 2..5 l0 0.I 2.0 _ _‚ _ in mluesacprcsscd mg/m3 TotalDust I Respirablc dust IEYSfCIi
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presence of Oxalate Ion content in Guava fruit at different stages of ripening” is made by my own hard work and efforts under the supervision of our Chemistry Teacher__________________ Signature:___________________ Introduction & Objective Guava is a sweet‚ juicy and light dark green coloured fruit‚ when ripe it acquires a yellow colour & has a penetrating strong scent. The fruit is rich in vitamin C & minerals. It is a rich source of oxalate and its content in the fruit varies during
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acid. Observation Solutions smells like vinegar. Deduction Solution contains CH3COO- ions. A white precipitate is formed. Solution turns cloudy and a white precipitate is formed. Solution contains either Pb2+ ions‚ Zn2+ ions or Al3+ ions. Solution contains either Pb2+ ions or Al3+ ions. Solution contains CH3COO- ions. Solution contains CH3COO- ions. Solution contains Pb2+ ions. Solution contains Pb2+ ions. Solution turns brown and a white precipitate is formed. A white precipitate is formed
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table List of Polyatomic Ions that Must be Memorized for General Chemistry Polyatomic Cation: NH4+ ammonium ion Polyatomic Anions Ionic Charge: Oxyanions: ClO4– perchlorate ion ClO3– chlorate ion – ClO2 chlorite ion ClO– hypochlorite ion -1 Ionic Charge: Oxyanions that Contain Hydrogen: HCO3– bicarbonate ion or hydrogen carbonate ion HSO4– bisulfate ion or hydrogen sulfate ion NO3– NO2– nitrate ion nitrite ion MnO4– permanganate ion H2PO4– Others: CN–
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THE Ksp of Magnesium Oxalate ABSTRACT INTRODUCTION In this experiment the solubility product constant of the salt magnesium oxalate (MgC2O4)will be determined. The system of interest exists as a solid in equilibrium: Precipitation reaction of EXPERIMENTAL METHODS Preparation of the 0.15M Potassium Permanganate (KMnO4) solution {text:list-item} B. Prepare precipitation mixtures 1. Obtain three labeled 20-mL vials from the cart. 2. Burets are set up in the lab with 0.250 M
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Calcium oxalate (CaOx) being a major inorganic constituent of human kidney stones‚ contributes around 70-80% of the kidney stone. In India‚ approximately 5-7 million patients are suffering from kidney stone disease [6] (Kaladhar et al.‚ 2012). Urinary oxalate is found to be a major factor for calcium oxalate stone formation. As the molar ratio of oxalate-to-calcium is normally 1:10‚ slight changes in urinary oxalate concentration may cause crystallization and stone
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INTRODUCTION GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour and has a penetrating string scent. The fruit is rich in vitamin C and mineral. It is rich source of oxalate ion and its content in the fruit varies during different stages. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating the solution with standard KMnO4 solution
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