Chemistry

Investigatory
Project

A study of oxalate ion in

Guava
 index
1. Statement of problem
2. Introduction
3. Objective of project
4. Experiment
 Aim
 Requirements
 Theory
 Chemical equations
 Procedure
 Observation
 Calculation
 Discussion of result
 Precautions
 Conclusion
5. Problem questions
6. Limitation of study
7. bibliography

Statement of problem
To study the
presence of
oxalate ions in
guava
fruit at different
stages of
ripening.
To study the
presence of
oxalate ions in
guava
fruit at different
stages of
ripening.
To study the
presence of
oxalate ions in
guava
fruit at different
stages of
ripening.
To study the presence of oxalate ion in guava
fruit at different stages of ripening.
 introduction

Guava is sweet, juicy and light or dark green coloured fruit. It is

cultivated in all parts of India. When it ripe it acquires yellow
colour and has a penetrating strong scent. The fruit is rich in
vitamin C and minerals. It is a rich source of oxalate and its
content in the fruit varies during different stages of ripening.
Guavas are plants in the Myrtle family (Myrtaceae) genus
Psidium (meaning “pomegranate” in Latin), which contains
about 100 species of tropical shrub. Guava fruit have the
highest percentage of vitamin C among citrus fruits. It also
contains oxalate amount of which varies with ripening of the
fruit. During ripening of guava fruit; the oxalate content
increases progressively and the fully ripe fruit has the maximum
oxalate content.

What is oxalate
It is a carboxylic acid, primarily found in plants and animals. It
is not an essential molecule.
Oxalate [c2o42- or (coo)22-] can be found in derivations of oxalic
acid (COOH)2, as well some coordination compounds
(abbreviated as ox).
Some oxalate rich plants include : fat hen, sorrel and several
oxalis species. Rhubarb and buckwheat are also high in oxalic
acid. More common plants include: star fruit, black pepper,
parsley, poppy seed, amaranth, chard, beets, cocoa, chocolate,
nuts, berries and beans.
Our body either produces oxalate on its own or convert other
molecules like vitamin C to oxalate. External sources like food
also contribute the accumulation of oxalate in our body. In
guava frit 228.3 mg/100g vitamin C is present.

Objective of project
In this project, we will test for the presence of oxalate
ions in the guava fruit and how its amount varies during
different stages of ripening.
 Experiment

Aim: To study the presence of oxalate ion content in

guava fruit at different stages of ripening.

Requirements: 10 ml measuring flask, pestle

and mortar, beaker (250ml), titration flask, funnel,
burette, weight-box, pipette, filter paper, dilute
H2SO4, 0.05 N KMnO4 solution, guava fruits at
different stages of ripening.
  Theory
The oxalate ions arc extracted from the fruit by boiling
the pulp with dil. H2SO4. Oxalate is then converted to
oxalic acid. The hot solution is then titrated against
KMnO4 taken in the burette. KMnO4 solution is standard
rised using standard oxalic acid solution.

 Chemical equations
Molecular equations
2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O + 4[O]

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

Ionic equations
MnO4 - + 16H+ 5e- → Mn2+ 4H2O x 2
C2O2-4 → 2CO2 + 2e- x 5

2MnO-4+ 16H+ 5C2O2-4 → 2Mn2+ + 8H2O + 10CO2

 Procedure:

1. Weigh 50 g of fresh guava and crush it to a fine pulp using

pestle-mortar.
2. Transfer the crushed pulp t a beaker and add about 50 ml
dil. H2SO4 to it. Boil the contents for about 10 minutes.
3. Cool and filter the contents in a 100 ml measuring flask.
Make the volume up to 20 ml by adding distilled water.
4. Take 20 ml of the solution from the measuring flask into a
titration flask and add 20 ml of dilute sulphuric acid to it.
Heat the mixture to about 60 C and titrate it against N/20
KMnO4 solution taken in a burette. The end point is
appearance of permanent light-pink colour.
5. Repeat the above experiment with 50 g of 1, 2 and 3days
old guava fruit.

 Observations
1. Weight of the guava fruit for each time was 50 g.
2. Volume of guava extract taken for titration was 20
ml.
3. Normality of KMnO4 solution was 1/10.
4. END POINT: colour changes to pink.

Guava Burette Final Volume Con-

solution reading reading of current
initial KMnO4 reading
Raw 150 18 132
Semi- 150 13 137 136.06
ripened
Ripened 150 10.8 139.2

Calculations
1.) For raw guava
N1V1 = N2V2
 N1 * 10 = (1/10) * 32
 1/10 * normality of oxalate = ( x/100) = strength of
oxalate in fresh guava extract = normality * Eq.
mass of oxalate ion =1.32/100*44 g/ litre of diluted
extract
=0.581 g L-1

2.) For semi ripened guava ( one day old )

Strength of oxalate ion in one day old guava extract
=(1.37/100) * 44 g/ litre of
diluted extract
= 0.603 g L-1
3.) For ripened guava
Strength of oxalate ion in fresh guava extract
=(1.39/100) * 44 g/ litre of
diluted extract
= 0.612 g L-1

 Discussions of result
 (a) The normality of oxalate ions of ;
1. Fresh guava solution is= 1.32 ml
2. Semi-ripened guava solution= 1.37ml
3. Ripened guava solution is= 1.39 ml

(b) The strength of oxalate ions of;

1. Fresh guava solution is= 0.58 ml
2. Semi-ripened guava solution= 0.60 ml
3. Ripened guava solution is= 0.61 ml

 Precautions
1. Spillage of chemicals should be checked.
2. Avoid the use burette having a rubber as KMnO4
attacks rubber.
3. Read the upper meniscus while taking burette reading
with KMnO4 solution.
4. There should be no parallax while taking
measurements.

 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 the ripening of guava

Problem questions
1. How vitamin C convert into oxalate ion ?
 Ans. In humans approximately 60 mg of ascorbic acid (AA) breaks down in the
body each day and has to be replaced by a dietary intake of 70 mg in females and
90 mg in males to maintain optimal health and AA homeostasis. The breakdown
of 60 mg of AA to oxalate could potentially result in the formation of up to 30 mg
oxalate per day.

2. What is an oxalate ion in guava?

Ans. Oxalate is also called Ethanedioate or Oxalate Ion or Oxalic Acid Dianion. Rich in
vitamin C, this fruit is a rich source of oxalate ion whose content varies during the
different stages of ripening. Guavas have a pronounced and typical fragrance, similar to
lemon rind but. less in strength.
3.  What are the primary standards used in permanganometry?

Ans. Crystalline oxalic acid H2C2O4 . 2H2O

Mohr’s salt FeSO4 . (NH4)2SO4 . 6H2O

4. The titration of oxalic acid against KMnO4 is slow in the beginning, but becomes
fast as reaction proceeds. Why?
Ans. As the reaction proceeds, manganous sulphate is formed which acts as a catalyst and
the reaction proceeds faster.

Limitations of study

1. Excess oxalate is eliminated through your kidneys, in your urine. The

extra oxalate can combine with calcium to create kidney stones and
crystals, which can damage the kidneys and cause them to stop
working (renal failure).
2. During ripening of guava the oxalate content increases progressively
and the fully ripe fruit has the maximum oxalate content. Oxalate
form an insoluble complex with calcium in the urine, or hyper-
 oxaluria, is even more important to stone formation than high levels of
calcium or hypercalcicuria
3. Guava is mainly grown in the tropics and will tolerate temperatures
between 15 and 45°C (59–113°F). Guava will grow optimally
between 23 and 28°C (73–82°F) but established trees can tolerate
short periods at -3 to -2°C (27-28°F) although temperatures below
15°C (60°F) can cause the tree to cease producing fruit.
4. Harvesting Trees grown from seed may not come into production for
anywhere between 3 to 8 years. Guava does not ripen off the tree and
it can be difficult to distinguish when the fruits are ready for harvest.

Bibliography

1. www.google.com
2. www.wikipedia

3. NCERT textbook
4. Lab manual Laxmi publications
5. Pardeep textbook