OBJECTIVE
The objec ve of this project is to study of
oxalate ion in present guava fruit.
INTRODUCTION
Guava is a common sweet fruit found in India and many
other places which contains about 100 species of
tropical shrub.
On ripening it turns yellow in colour, Rich in vitamin C,
this fruit is a rich source of oxalate ions whose content
varies during different stages of ripening.
It is a carboxylic acid, primarily found in plants and
animals. It is not an essen al molecule and is excreted
from our body, unchanged.
Our body either produces oxalate on its own or converts
other molecules like Vitamin C to oxalate. External
sources like food also contribute to the accumula on of
oxalate in our body.
Daily Life Applica ons Of Guava:
1. IMMUNITY BOOSTER:
Vitamin C present in guava helps improve immunity and
protects us against common infec ons and pathogens.
[Link] RISK OF CANCER:
Lycopene, querce n, vitamin C and other polyphenols
act as potent an oxidants which neutralize free radicals
generated in the body.
3. DIABETES-FRIENDLY:
Due to rich fibre content and low glycaemic index,
guavas prevent the development of diabetes.
[Link] HEALTHY:
Guavas improve the sodium and potassium balance
of the body, thereby regula ng blood.
THEORY:
Oxalate ions are extracted from the fruit by boiling pulp
with dilute H2SO4. The oxalate ions are es mated
volumetrically, by tra ng the solu on with KMnO4
solu on.
REQUIREMENTS:
Required 100 ml. Measuring flask, pestle & mortar,
beaker, tra on flask, funnel, bure e, weight-box,
pipe e, filter paper, dilute H2SO4, 5% KMnO4 solu on,
guava fruits at different stages of ripening.
PRINCIPLE:
Amount of oxalate ions or conc. of oxalate ions present
in guava changes with ripening. Amount of oxalate ions
is determined by tra ng with KMnO4 solu on.
Procedure:
[Link] guavas ripped up to different stages i.e., unripped,
half ripped and ripped are taken and peeled.
[Link] are cut into pieces and 100 gm of each are taken in
different beakers. Beakers are labelled as 1, 2, and 3.
3. Now guavas of each beaker are grinded in mortar and
boiled in respec ve beakers a er adding 200 ml water in
each.
[Link] are cooled, filtered and added to three measuring
flask labelled as 1, 2 and 3.
[Link] flasks are filled up to the mark by adding
water. Now from measuring flask 25 ml solu on is pipe ed
out and poured in a beaker. 10 ml dil. H2SO4 is added to it
and heated to 50-60°C on a water bath. KMnO4 solu on is
taken in a clean bure e a er rinsing and reading is noted.
[Link] KMnO4 is added to beaker dropwise and shaken.
KMnO4 is added ll pink colour is obtained. This reading is
also noted.
7. The same experiment is repeated with solu ons of
measuring flasks 2 and 3.
End Point - Appearance of permanent to light pink colour.
Precau ons:
1. Spillage of chemicals should be checked.
2. Avoid the use of bure e having a rubber tap as
KMnO4 a acks rubber.
3. Read the upper meniscus while taking bure e reading
with KMnO4.
4. Guava Fruit should be fresh.
5. In order to get some idea about the temperature of
the solu on touch the flask with the back
side of your hand.
OBJECTIVE
To study the quan ty of Casein present in
different samples of milk.
INTRODUCTION
Milk is a complete diet as it contains proteins, carbohydrates,
fats, minerals, vitamins and water. The average composi on of
milk from different sources is given below:
Casein is the most predominant phosphoprotein is found in
milk and cheese. When coagulated with rennet, casein is
some mes called Para casein. Bri sh terminology, on the
other hand, uses the term caseinogen for the uncoagulated
protein and casein for coagulated protein. As it exists in milk,
it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by acids and
by rennet enzymes, a proteoly c enzyme typically obtained
from the stomachs of calves. The enzyme trypsin can hydrolyse
off a phosphate-containing peptone.
Casein consists of a fairly high number of praline pep des,
which do not interact. There are also no disulphide bridges. As
a result, it has rela vely li le secondary structure or ter ary
structure. Because of this, it cannot denature. It is rela vely
hydrophobic, making it poorly soluble in water, it is found in
milk as a suspension of par cles called casein micelles which
show some resemblance with surfactant-type micelles in a
sense that the hydrophilic parts reside at the surface. The
caseins in the micelles are held together by calcium ions and
hydrophobic interac ons. These micelles have nega ve charge
and on adding acid to milk the nega ve charges are
neutralized.
Ca Carsinate aCH,COOH(aq) → Casein (CH,COO), Ca(aq)
The isoelectric point of casein is 4.7. The purified protein is
water insoluble. While it is also insoluble in neutral salt
solu ons, it is readily dispersible in dilute alkalis and in salt
solu ons such as sodium oxalate and sodium acetate.
Applica ons:
In addi on to being consumed in milk, casein in used in the
manufacture of adhesives, binders, protec ve coa ngs,
plas cs (such as for knife handles and kni ng needles) fabrics,
food addi ves and many other products. It is commonly used
by bodybuilders as a slow-diges ve source of amino acids as
opposed to the fast-diges ng whey protein, and also as an
extremely high source of glutamine (post workout). Another
reason it is used in bodybuilding, is because of its an -
catabolic effect, meaning that casein consump on inhibits
protein breakdown in the body. Casein is frequently found in
otherwise non-dairy cheese subs tutes to Improve
consistency especially when melted.
Aim:
To study quan ty of casein in different samples of milk
Principle:
Fat carbohydrates and protein(casein) are found in milk. Fat
and casein get precipitated on adding suitable substances to it.
Casein is soluble in water. Precipitate is obtained on adding
ace c acid to casein.
Required Apparatus and Chemicals-
Beaker, funnel, funnel stand, glass rod, filter paper, chemical
balance, 10% ace c acid, solu on of ammonium sulphate,
different samples of milk.
Procedure:
1. 4 Beakers are labelled as 1, 2, 3, and 4. Now 50 ml milk of
cow, goat, buffalo and soyabean are taken in beaker 1, 2, 3 and
4 respec vely.
2. Now, 10 ml saturated solu on of ammonium sulphate is
added to each beaker. Solu on in each beaker is s rred with
different glass rods.
3. Precipitates obtained are filtered separately and taken in
corresponding original beaker. Precipitate of each beaker is
dissolved in 50 ml water.
4. Again each solu on is filtered and taken in corresponding
beakers. Is each beaker 10% ace c acid is added ll precipitate
is obtained.
5. Precipitate of each beaker is washed with 1% ace c acid,
dried and weighed.
PRECAUTIONS:
[Link] apparatus and chemicals carefully.
2. Add ammonium sulphate solu on very slowly.
3. S r milk while adding chemicals.
4. Do not disturb milk a er adding ammonium sulphate
solu on and wait some me for fat and casein to precipitate
out.
5. Take the amount readings carefully with digital
weighing machine only.