Singrauli

Session 2015-16
Chemistry
Project work
For
“To sTudy The presence of
oxalate ion in guava fruit at
differenT sTages of ripening”
BY P. PRAVEEN KUMAR
XII “A”
Board Roll No.

Teacher’s Signature Principal’s Signature

Mr. Mukesh Sharma Mr. S. S. Thaper
1. Acknowledgement
2. Certificate
3. Why a Project
4. Declaration
5. Aim
6. Introduction
7. Apparatus
8. Theory
9. Procedure
10. Observation
11. Calculation
12. Precautions
13. Result
I would like to express my gratitude to “Mr. R. K.
Jaiswal “ Head of department of Chemistry of Delhi
Public School Nigahi, Singrauli (M.P.) Under Whose
Supervision and guidance the project was completed.

I am grateful to Principal Sir “Mr. S. S. Thaper”

For Providing all facilities and atmosphere, which

were a long way, helped me in completing this project.

Then I would like to thanks my parents and friends

who have helped me with their valuable suggestions
and guidance .Last but not the least I’m grateful

thanks to my group members for their co-operation

during course of investigation.
 A Project is an
investigation help to
develop the concept of
original thinking and
execution of scientific
ideas.

A student can plan

one’s own experiment
and perform it to test
validity ideas.
To study the presence of
oxalate ion in the guava
fruit at different stages
of ripening
 Introduction

Guava is a sweet juicy and light dark

green coloured fruit, when ripe it
acquires a yellow color and 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 different stages of
ripening.

In this project we will learn to test for

the presence of oxalate ions in the guava
fruit and how its amount varies during
different stages of ripening.
 Theory
Oxalate ions are extracted from the fruit
by boiling pulp with dil. H2SO4. Then
oxalate ions are estimated olumetrically
by titrating the dilution with standard
KMnO4 solution.

Oxalate Ion

Apparatus
100 ml. Measuring flask, pestle & mortar, beaker,
titration flask, funnel, burette, weight-box,
pipette,filter paper,dil.H2SO4, N/20 KMnO4
solution, guava fruits at different stages of
ripening.
Chemical Equation

2KMnO4 + H2SO4 K2SO4 + 2MnSO4 +2H2O+ 4[O]

60o-70o C

HOOC-COOH.2H2O+[O] 2CO2+2H2O x 5

3KMnO4 + 3H2SO4+ 5 HOOC-COOH.2H2O

K2SO4+2MnSO4+18H2O+10CO2
 Procedure
1.) Weigh 50.0 g of fresh guava & crush it to
a fine pulp using pestle-mortar.

2.) Transfer the crushed pulp to a beaker &

add about 50 ml. dil. H2SO4 to it. Boil the
contents for about 2 minutes.

3.) Cool & filter the contents in a 100 ml.

measuring flask. Make the volume up to
100 ml. by adding distilled water.
4.) Take 20 ml. of the solution from the
measuring flask into a titration flask&
add 20 ml. of dil.H2SO4 to it. Heat the
mixture to about 60oC & titrate it against
N/20 KMnO4 solution taken in a burette.

5.) END POINT: appearance of permanent

Light-Pink colour.
6.) Repeat the exp. With 50.0 g of 1, 2 & 3
days old guava fruit.
1. KMnO4 solution is always taken in the
burette.

2. Avoid the use of burette having a rubber

tap as KMnO4 attacks rubber.

3. In order to get some idea about the

temperature of the solution touch the
flask to the back side of your hand.
When it becomes unbearable to touch,
the required temperature is reached.

4. Add about an equal volume of dil.

H2SO4 to the guava extract to be titrated
before adding KMnO4.
Observations &
Calculations

 Observations

 Weight of Guava Fruit taken:- 50.0g

 Volume of guava extract in titration:-20.0ml
 Normality of KMnO4 Solution:- 1/10

 END POINT: Colour Changes to pink

 Guava Burette Readings Concurrent
extract
Initial Final
from

Fresh 150 18 136.06

Semi- 150 13 136.06

ripened
Ripened 150 10.8 136.06

The content of oxalate ions in guava was found

to be 59.67 per cent, which is close to the
literature value of 60 percent. It was also
noticed that the content of oxalic ions grows
with ripening of guava.

For fresh Guava,

(guava extract) N1V1 = N2V2 (KMnO sol.)
4

N1 X 10 = 1/10 x 132
Normality of Oxalate, N1 = /100

1.) Strength of Oxalate in Fresh guava extract,

= Normality x Eq. mass of oxalate ion
 = 1.32/100 x 44g l-1
= 0.581 g l-1 of the diluted extract

2.) Strength of Oxalate in Semi-ripened guava

extract,
= Normality x Eq. mass of oxalate ion
= 1.37/100 x 44 g l-1
= 0.603 g l-1 of the diluted extract

3.) Strength of Oxalate in Ripened guava

extract,
= Normality x Eq. mass of oxalate ion
= 1.39/100 x 44 g l-1
= 0.612 g l-1 of the diluted extract
 Result
The normality of oxalate ions of;

 Fresh guava solution is = 1.32 ml

 Semi-ripen guava solution is = 1.37 ml
 Ripened guava solution is = 1.39 ml

Strength of Oxalate ion in,

 Fresh Guava = 0.58 g/l
 Semi-ripened Guava = 0.60 g/l
 Ripened Guava = 0.61 g/l
 Conclusion
The content of oxalate ions in guava was found to
be 59.67 per cent, which is close to the literature
value of 60 percent. It was also noticed that the
content of oxalic ions grows with ripening of guava.
This is to certify that this project work is submitted by P.Praveen Kumar
of class XII A. He has worked on the project “To study the Presence of

oxalate ion in guava fruit at different stages of ripening” under guidance

of Mr. R. K. Jaiswal. The candidate has successfully completed His

project work with dedication & his Project work may be considered as

Partial fulfillment of AISSCE 2015-2016.

Mr. R. K. Jaiswal Mr. S. S. Thaper

HOD Chemistry Principal