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Aarav Agarwal - Chemistry Investigatory Project Class 12

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22 views11 pages

Aarav Agarwal - Chemistry Investigatory Project Class 12

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Aarav Agarwal
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© © All Rights Reserved
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Chemistry Investigatory Project

Study of Oxalate ion content in Guava fruit at


different stages of ripening
By Aarav Agarwal, 12th Corbett
TOPIC: Study of Oxalate ions in guava fruit

SUBMITTED BY:

Name: Aarav Agarwal


School: SHIV NADAR SCHOOL, NOIDA
Year: 2024-25
Roll No:

UNDER THE GUIDANCE OF:

MS. Deepali Srivastava


DEPARTMENT OF Chemistry,
SHIV NADAR SCHOOL,
PLOT SS-1 SECTOR 168, EXPRESSWAY NOIDA
UTTAR PRADESH 201305
Certificate of Authenticity

This is to certify that Aarav Agarwal bearing Roll Number is a student

of Class XII of Shiv Nadar School, Noida. He has successfully completed his project

under my guidance and supervision towards the fulfillment of the practical

examination in Chemistry (043) conducted by the Central Board of Secondary

Education for the academic year 2024-2025.

Date of Submission:
Name of Subject Teacher:
Principal’s Signature:
Teacher’s Signature:
School Stamp:
ACKNOWLEDGEMENT

I, Aarav Agarwal, do hereby declare that this project is my original


work and I would like to thank Ms. Deepali Srivastava, my subject
teacher, for her wholehearted support and guidance for making it
possible to complete this project on time and our Principal Ms. Anju
Soni for extending every possible support for the completion of this
project work.

I would also like to thank CBSE for giving us an opportunity to widen


our knowledge base by introducing this topic of study and my school
for giving us this subject option.

I would also like to thank my friends and family members for their
kind support and guidance without which this project could not have
been completed.
Introduction
This research paper investigates the oxalate ion content in
guava fruit during various stages of ripening. The study aims to
determine how the concentration of oxalate ions changes as
the fruit matures from unripe to fully ripe.

The experiment involved extracting oxalate ions from guava


samples at different ripening stages and titrating them with a
standard potassium permanganate solution. The results
indicate a decrease in oxalate ion content as the fruit ripens,
with the highest concentration observed in unripe guavas.
Oxalate ions, or salts of oxalic acid, are organic compounds that
bind with minerals like calcium to form calcium oxalate.

The ripening process of guava fruit involves biochemical


changes that affect its taste, texture, and nutrient composition.
These changes may also influence the concentration of oxalate
ions, making it crucial to study their levels across different
stages of ripening. This research aims to quantify the oxalate ion
content in guava fruit at varying ripeness levels, thereby
contributing to dietary recommendations and food safety
evaluations.
Objective
To study the presence of oxalate ion content in guava fruit at different
stages of ripening.

Materials and Methods

● Fresh guava fruits at different ripening stages (unripe,


partially ripe, and fully ripe)
● Distilled water
● Sulfuric acid (H₂SO₄)
● Potassium permanganate (KMnO₄) solution (0.02 M)
● Pestle and mortar
● Beakers
● Burette
● Pipette
● Filter paper
● Measuring cylinder

2
Methodology:
1. Preparation of Guava Extract:
○ Weigh 50 g of guava for each stage of ripening (unripe, partially ripe,
fully ripe).
○ Crush the guava samples using a pestle and mortar.
○ Add 50 mL of distilled water to each sample and boil for 10
minutes.
○ Filter the mixture and collect the filtrate for titration.
2. Titration Procedure:
○ Take 20 mL of guava filtrate in a beaker.
○ Add 20 mL of dilute sulfuric acid to the filtrate.
○ Heat the mixture to about 70°C.
○ Titrate with 0.02 M potassium permanganate solution until a light
pink color persists for 30 seconds.
○ Record the volume of potassium permanganate used.
3. Calculation of Oxalate Ion Content:
○ Use the titration data to calculate the molarity of the oxalate ions in
the guava extract.
○ Calculate the concentration of oxalate ions in terms of mg of
oxalate per 100 g of guava.

3
Observations
Table 1: Titration Data for Oxalate Ion Content in Guava at Different
Ripening Stages

Ripenin Volume of Molarity of Oxalate Ion


g KMnO4 Oxalate Ion Content
Stage (mL) (M) (Strength in
g/L)
Unripe 15.2 0.00152 0.58

Partially 11.5 0.00115 0.6


Ripe
Fully Ripe 8.3 0.00083 0.61

4
Chemical reactions involved:
Oxalate Extraction: When the guava extract (which contains oxalic acid) is treated with
dilute sulfuric acid, the oxalic acid is present in its dissociated form as oxalate ions:

1) H2C2O4 (oxalic acid)→2H(+) + C2O4(2)− (oxalate ion


2) 2MnO4−(aq) + 5C2O42−(aq) + 16H+(aq) → 2Mn2+(aq) + 10CO2(g) +
8H2O

5
Conclusion:

The study successfully quantified the oxalate ion content in guava fruit at
different stages of ripening. The findings indicate that the oxalate ion
content increases as the fruit ripens, with ripe guavas having the highest
concentration.

The study of oxalate ion content in guava fruit at different stages of ripening
provides valuable insights into its nutritional profile and potential health
implications. The results indicate that the concentration of oxalate ions
varies significantly during the ripening process, influenced by the
biochemical transformations occurring within the fruit.
As guava ripens, changes in its chemical composition not only enhance its
sensory qualities such as sweetness and aroma but also impact the levels
of compounds like oxalate ions.

These results provide valuable information for consumers and healthcare


providers regarding the consumption of guava at various ripening stages,
particularly for individuals who need to monitor their oxalate intake.

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