SESSION: 2008 - 2009

ALL INDIA SENIOR SECONDARY CERTIFICATE EXAMINATION Conducted by CBSE, New Delhi

TOPIC: TO ESTIMATE OXALATE IONS

SUBMITTED TO SUBMITTED BY

Mrs. SHRADDHA SINHA HOD/PGT CHEMISTRY K.V.MHOW

ASHISH VERMA XII A

CONTENTS
S.NO
1. 2. 3. 4.

CONTENTS Acknowledgement Declaration Certificate What Is A Project? & Significance of project Aim of Project Introduction Experiment 01 Theory Procedures Observation Table Calculation Result Experiment 02 Theory Procedures Observation Table Calculation Result Precaution Bibliography

PAGE NO. 3 4 5 6 7 8 9 9 10 11 12 13 14 14 15 16 17 18 19 20

5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

ACKNOWLE DGEMENT
I express my immense gratitude towards to our efficient team work of teacher who has done a file & excellent job in motivating our thoughts & performing this task which has indeed mounted our outlook to the scientific way which is one of the most important aspects of ones life. In this modern trend of science & technology amidst the sheer competition & proper guideline & direction are required. These are provided by our chemistry teacher MRS. SHRADDHA SINHA .I ones again express my special thanks to her. I am deeply indebted to MRS. S.N.P.KHAN principal of K.V.MHOW for providing all facility. I am also thankful to lab attendant MR. LAXMAN who helped me to perform the experiments.

NAME:

CERTIFICATE
KENDRIYA VIDYALAYA, MHOW
(HEAD OF DEPARTMENT OF CHEMISTRY)
It is certified that ASHISH VERMA worked on the project Estimate of oxalate ion content in vegetable & fruits under my supervision. He has completed his work successfully during the session: Apr-2008 to Mar-2009. This project is considered as fulfillment of the AISSC exam conducted by CBSE, New Delhi.

DATE:

Mrs. Shraddha Sinha (HOD of Chemistry) K.V.MHOW

A well organized effort with definite aim or purpose performed by a student or combined effort of a few students is called a Project.

SIGNIFICANCE OF A PROJECT
The Project work is done:

To inculcate scientific thinking To analyse and intercept facts To increase the ability to conclude To include the spirit of creativity & capability To increase the ability to understand

AIM OF PROJECT

TO ESTIMATE OF OXALATE ION CONTENTS IN VEGETABLE AND FRUITS

INTRODUCTION

Guava is sweet, juicy and light or dark green colored fruit. It acquires yellow color on ripening and has a specific smell. It is rich in Vitamin C & minerals. It is a rich source of oxalate ions and its concentration varies during different stages of ripening. Arvi is brown colored vegetable. It does not produce any change in color on ripening. It is also a rich source of oxalate Ions and its concentration varies during different stages of ripening.

DECLARATION

I hereby declare that with the exception of guidance & suggestion received under the supervision of the HOD chemistry, K.V.MHOW, this investigatory project is my unaided work.

DATE:

ASHISH VERMA
XII A

PLACE:

EXPERIMENT -01

THEORY
Oxalate ions are extracted from the fruit by boiling pulp With dil.H2SO4. Then, oxalate ion are estimated volumetrically by titrating the solution with KMnO4 solution. The ionic reaction is:[5e- + 8H+ + MnO4 Mn2+ + 4H2O]*2 [C2O42 2CO2 + 2e-]*5 ----------------------------------------------------------------------16H+ + 2MnO4- + 5C2O42- 10CO2 + 2Mn2+ + 8H2O

MATERIAL REQUIRMENT
Fresh & Ripen Guava Knife , Filter Paper Balance,KMnO4 solution Mortar & Pestle Measuring Cylinder Titration Flask Burette & Burette stand Beakers, dilute H2SO4 Glass Rod

PROCEDURES

Take 50g of guava fruit. Grind guava fruit into a fine pulp in a mortar with pestle. Take 250ml of beaker. Put pulp in beaker & add 50ml of dilute H2SO4. Boil for 5-10 min. Cool the mixture & filter the content in a 100ml of Measuring flask. Add distilled water such that the volume of measuring Flask becomes 50ml. Pipit out 5ml of solution & add 5ml dilute H2SO4 & add 5ml of distilled water & boil at 60 70 0C. Cool the mixture. Titrate the solution with 0.1ml of KMnO4. Take it in burette till the end point is reached. The end point is appearance of permanent pink color. Take at different stage of ripening of guava.

OBSERVATION TABLE
Weight of Guava fruit =50g Volume of guava fruit = 5ml Normality of KMnO4 = 0.1ml S.NO TYPE OF GUAVA FRUIT INITIA L READING FINAL VOLUME READING OF N/10 KMnO4 (ml) CONCORD ENT VOLUME OF 0.1N KMnO4(ml) (V2)

1.

FRESH FRUIT

2.

RIPEN FRUIT

CALCULATION
1.

To calculate Normality of Oxalate ion N1V1 = N2V2 N1*5 =N/10*V2 N1 =V2/50

Fresh Guava, N1 =..ml Ripen Guava, N1 =..ml Where N1 =Normality of guava solution N2 =Normality of KMnO4 V1 =Volume of guava solution V2 =Volume of burette 1. To calculate the strength of Oxalate ion We multiply it by Equivalent weight of Oxalate ion = 44g S =V2/50*44 Fresh Guava, S =..g/litre Ripen Guava, S =..g/litre Where S =Strength of Oxalate ion V2 = Volume of Burette

RESULT
The Normality of Oxalate ion of Fresh Guava solution is =..ml 2. The Normality of Oxalate ion of Ripen Guava solution is =..ml 3. The Strength of Oxalate ion of Fresh Guava solution is = .....g/litre. 4. The Strength of Oxalate ion of Ripen Guava solution is = .....g/litre.
1.

EXPERIMENT -02
THEORY
Oxalate ions are extracted from the vegetable by boiling pulp With dil.H2SO4. Then, oxalate ion are estimated volumetrically by titrating the solution with KMnO4 solution. The ionic reaction is:[5e- + 8H+ + MnO4 Mn2+ + 4H2O]*2 [C2O42 2CO2 + 2e-]*5 ----------------------------------------------------------------------16H+ + 2MnO4- + 5C2O42- 10CO2 + 2Mn2+ + 8H2O

MATERIAL REQUIRMENT
Fresh & Ripen Arvi Knife,KMnO4 solution Balance, Filter Paper Mortar & Pestle Measuring Cylinder Titration Flask Burette & Burette stand Beakers , dilute H2SO4 Glass Rod

PROCEDURES

Take 50g of arvi vegetable. Grind arvi vegetable into a fine pulp in a mortar with Pestle. Take 250ml of beaker. Put pulp in beaker & add 50ml of dilute H2SO4. Boil for 5-10 min. Cool the mixture & filter the content in a 100ml of Measuring flask. Add distilled water such that the volume of measuring Flask becomes 50ml. Pipit out 5ml of solution & add 5ml dilute H2SO4 & add 5ml of distilled water & boil at 60 70 0C. Cool the mixture. Titrate the solution with 0.1ml of KMnO4. Take it in burette till the end point is reached. The end point is appearance of permanent pink color. Take at different stage of ripening of arvi.

OBSERVATION TABLE
Weight of Arvi vegetable =50g Volume of Arvi vegetable= 6.5ml Normality of KMnO4= 0.1ml S.NO TYPE OF ARVI VEGETABLE INITIA L READING FINAL VOLUME READING OF N/10 KMnO4 (ml) CONCORD ENT VOLUME OF 0.1N KMnO4(ml) (V1)

1.

FRESH VEGETABLE RIPEN VEGETABLE

2.

CALCULATION
1. To calculate Normality of Oxalate ion N1V1 = N2V2 N1*6.5 =N/10*V2 N1 =V2/65 Fresh Arvi, N1 =..ml Ripen Arvi, N1 =..ml Where N1 =Normality of Arvi solution N2 =Normality of KMnO4 V1 =Volume of Arvi solution V2 =Volume of burette 2. To calculate the strength of Oxalate ion We multiply it by Equivalent weight of Oxalate ion = 88/2 =44g S =V2/65*44 Fresh Arvi, S =g/litre Ripen Arvi, S =g/litre Where S =Strength of Oxalate ion V2 =Volume of burette

RESULT
1. The Normality of Oxalate ion of Fresh Arvi solution is =..ml 2. The Normality of Oxalate ion of Ripen Arvi solution is =..ml 3. The Strength of Oxalate ion of Fresh Arvi solution is =g/litre 4. The Strength of Oxalate ion of Ripen Arvi solution is =g/litre

PRECAUTION
The apparatus must be clean. Handle acid with care. Balance should be accurate. Mix the content well. Heat the beaker properly. Reading should be accurate. Parallax should be removed. Take reading of lower meniscus.

BIBLIOGRAPHY
CHEMISTRY PRACTICAL BOOK INTERNET CHEMISTRY TEACHER Dr.N.K.VERMA WWW.GOOGLE.COM MRS.SHRADDHA SINHA