KENDRIYA VIDYALAYA

O.F. CHANDA

CHEMISTRY
INVESTIGATORY
PROJECT
AISSE 2019-20

Aim :-
Study
of
BY: oxalate
Sanskar ion in
Thengare guava
Class: XII
Roll no.:
 CERTI
FICAT
E
This is to certify that this dissertion
titled “Study of oxalate ion content in
Guava” submitted by SANSKAR
THENGARE to chemistry department of
KENDRIYA VIDYALAYA O.F. CHANDA,
was performed in the lab satisfactorily,
carried under guidance and supervision
during the academic year 2019-20

Date & tr. Sign Principal’s sign

ACKNOWLEDGEMENT

Apart from my efforts, the success of any

project depends largely on the
encouragement and guidelines of many
others. I take this opportunity to express my
gratitude to the people who have been
instrumental in the successful completion of
this project. I would like to show my greatest
appreciation to our teacher Mrs. B. Sharma.
Without her encouragement and guidance
this project would not have materialized. The
guidance and support received from all the
members who are contributing to this project,
was vital for the success of the project. I am
grateful for their constant support.
 CONTENTS

 Introduction
 Theory
 Requirements
 Chemical equations
 Procedure
 precautions
 Observation
 Calculations
 Result
 conclusions
AIM: To study the presence of oxalate ions in guava fruit at
different stages of ripening.
INTRODUCTION
Guava is a common sweet fruit found in India and many
places around the world. Guavas are plants in the Myrtle
family (Myrtaceae) genus Psidium (meaning “Pomegranate”
in Latin), which contains about 100 species of tropical shrub.
On ripening it turns yellow I colour. Rich in vitamin C, this
fruit is a rich source of oxalate ions whose content varies
during the different stages of ripening. Guavas have a
pronounced and typical fragrance, similar to lemon rind but
less in strength.

WHAT IS OXALATE ?
It is a carboxylic acid, primarily found in plants and animals.
It is not an essential 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 accumulation of
oxalate I our body. The oxalate present
in body is excreted in the form of urine
as waste. Too much of oxalate in our
urine results in a medical hyperoxaluria, commonly referred
to as kidney stones. Diet is looked upon as a preventive
measure in addition to medication to treat kidney stones.

THEORY
Oxalate ions are extracted from the fruit by boiling pulp with
dilute H SO . The oxalate ions
2 4
constituents % Amount
are estimated Water 76.10
volumetrically, by titrating Protein 1.50
the solution with KMnO 4 Fats 0.20
Calcium 0.01
Solution. A reagent, called
Phosphorus 0.04
the titrant, of a known
Vitamin C 0.03
concentration and volume is Organic
14.50
used to react with a solution matter
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. 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, or some
multiple thereof. In the classic strong acid-strong base
titration, the endpoint of a titration is the point at which the
pH of the reactant is just above 7, and often when the
solution takes on a persisting solid colour as in the pink of
phenolphthalein indicator.
 REQUIREMENTS
 APPARATUS:
1. 100 ml measuring flask
2. Burette
3. Beaker
4. Funnel
5. Filter papers
6. Pestle & mortar
7. Weighing machine
 CHEMICALS :
1. Dilute H SO 2 4

2. (N/10) KMnO solution 4

 Guava fruits at different stages of ripening.

CHEMICAL EQUATIONS
2 KMnO 4 + 3 H SO
2 4 K 2 SO 4 + 2 H O + 4[O]
2

HOOC−COOH .2 H 2 O + [O]
+
K 2 SO4 2 MnSO4 + 18 H O+10 CO
2 2

IONIC EQUATION
+
MnO−4 16 H
+¿¿
+
5 e−¿¿ 2 Mn +4 H O X 2
2 +¿¿
2

C 2 O4 C2 CO + 2 e X 2
2
−¿¿

+ 5 C2 O2−¿¿
+ 2 Mn2+¿ ¿+8 H 2 O +10 CO2
+¿¿
2 MnO−4 16 H 4
 PROCEDURE
1. Weighed 50g of fresh guava and crushed it to a fine
pulp using pestle and mortar.
2. Transfer the crushed pulp to a beaker and add about
50ml dilute H SO to it. 2 4

3. Boil the content for about 10 minutes. Cool and filter the
contents in a 100ml measuring flask.
4. Made the volume 100ml by adding distilled water.
5. Take 20ml of the solution from the flask and add 20ml of
dilute H SO to it.
2 4

6. Heat the mixture to about 60°C and titrate it against (n/

10) KMnO solution taken in a burette till the end point has an
4

appearance of pink colour.

7. Repeat the above experiment with 50g of 1day, 2 day,
and 3 day old guava fruits.
PRECAUTIONS
I. There should be no parallax while taking measurements.
II. Spillage of chemicals should be checked.
III. Avoid the use of burette having a rubber tap as KMnO 4

attacks rubber.
IV. In order to get some idea about the temperature of the
solution touch the flask with the back side of your hand. When
it becomes unbearable to touch, the required temperature is
reached.
V. Add about an equal volume of dilute H 2 SO4 to the guava
extract to be titrated before adding KMnO 4
VI. Read the upper meniscus while taking burette reading
with KMnO solution.
4
VII. In case, on addition of KMnO a brown ppt. appears, this
4

shows that either H 2 SO4 has not been added or has been added
in insufficient amount. In such case, throw away the solution
and titrate again.

OBSERVATIONS
1) Weight of the guava fruit for each time was 50 g.
2) Volume of guava extract taken for each titration was
20ml.
3) Normality of KMnO solution was (1/10).
4

4) END POINT: Colour changes to pink.

Guava Burette Final Volume of Concurrent

solution reading reading KMnO 4 reading
initial
Raw 150 18 132
Semi- 150 13 137
136.06
ripened
ripened 150 10.8 139.2

CALCULATIONS
1) For raw guava
 N1 V 1 = N2 V 2

 N X 10 = (1/10) X 132
1

 1/10 X normality of oxalate = x /100 = strength of

oxalate in fresh guava extract = normality X Eq. mass
of oxalate ion
1.32 44 g
= 100 X litre of diluter extract

= 0.518 g L −1

2) For semi ripened guava

Strength of oxalate in one day old guava extract
1.37 44 g
= X
100 litre of diluter extract

= 0.603 g L −1

3) For ripened guava

Strength of oxalate in fresh guava extract
1.39 44 g
= X
100 litre of diluter extract

RESULTS
1. The normality of oxalate ions of :-
i) Fresh guava solution is = 1.32 ml
ii) Semi-ripen guava solution is = 1.37 ml
 iii)Ripened guava solution is = 1.39 ml
2. The strength of oxalate ions of :-
i) Fresh guava solution is = 0.58 ml
ii) Semi-ripened guava is = 0.60 ml
iii)Ripened guava is = 0.61 ml

CONCLUSIONS
The content of oxalate ions in guava was found to be
59.67 per cent, which is close to the literature value of
60 per cent.
It was also notices that the content of oxalic ions grows
with ripening guava.