Chemistry Investigatory Project:

study of presence of oxalate ions in Guava fruit

 Certificate
This is to certify that Name:__________ ,student of Class: ,
School: has successfully completed the investigatory
project on the topic-“Study of presence oxalate ions in Guava”
under the guidance of Teacher: during the academic
year_________ in the partial fulfillment of chemistry practical
examination conducted by CBSE.

Signature of examiner:
Index:
SNo. Topic
1. Introduction
2. Structure of oxalate
3. Uses and health hazards
4. Experiment-
 Aim
 Apparatus
 Theory
 Chemical equations
 Procedure
 Precautions
 Observations
 Calculations
 Result
 Conclusion

5. Acknowledgements
 Introduction
Oxalate Ion:
Oxalate is also
called Ethanedioate or Oxalate
Ion or  Oxalic Acid  Dianion. It is
obtained by deprotonation of
oxalic acid. It is widely used for
derivatives, such as salts of
oxalic acid, for example,
dimethyl oxalate or sodium
oxalate.

Oxalate occurs in many plants,

the root and leaves
of rhubarb and buckwheat are
high in oxalic acid. Other edible
plants that contain significant
concentrations of oxalate
include black
pepper, parsley, poppy seed, spinach, cocoa, guava and many more.

Oxalate in guava:
Guava (Psidium guajava),belonging to the myrtle
family of plants, is widely present in all most all
parts of India. The sweet fruit is rich in ascorbic
acid (Vitamin C), Vitamin B and other minerals
Sodium
and isOxalate
considered as a healthy food. This fruit is a
rich source of oxalate ions whose presence varies
with the ripening of the fruit.
Structure Of oxalate:
Molecular C2O4
Formula:

Average mass:  88.020

g/mol

Charge: 2-

Oxalate Salts:

Calcium Oxalate Sodium Oxalate

C2O4−2 Uses :
 Oxalate such as calcium oxalate is used in
the manufacturing of ceramic glazes.
 Escitalopram Oxalate is used in the
treatment of anxiety and depression.
  It is used as a pesticide in beekeeping.
 It acts as an excellent ligand for metal ions.

Health Hazards:
Oxalic acid in the human body combines with divalent metallic cations such as iron
(II) and calcium and form crystals of the corresponding oxalates. These crystals are
then excreted from urine as minute crystals. These oxalates may form larger kidney
stones which can obstruct the kidney tubules. Also, excessive intake of vitamin C
which metabolized to oxalate may lead to hyper calcicuria and an increase in stone
formation. Avoid excessive calcium and oxalate rich foods and drink more water.
Water helps to flush away that form stones in the kidney

Experiment:
Aim : To study the presence of oxalate ion in guava fruit at different stages of ripening.
Apparatus:

Pestle and Mortar Beaker

100 ml measuring flask Burette

Filter Paper

Weighing Machine
Funnel

KMno4
Dilute H2So4

Guava samples at different stages of ripening

Theory:
 Oxalate ions are extracted from the fruit by boiling pulp with dilute H2SO4 . The
oxalate ions are estimated volumetrically, by titrating the solution with KMnO4
solution.
  A reagent, called the titrant, of a known concentration (a standard solution and
volume) is used to react with a solution of the analyte or titrant, 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.
 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 about equal to 7, and often when the
solution takes on a persisting solid colour as in the pink of phenolphthalein
indicator.

Chemical Equations :
Procedure :
1. Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle and
mortar.
2. Transferred the crushed pulp to a beaker and added about 50 ml dilute H2SO4
to it.
3. Boiled the content for about 10 minutes. Cooled and filtered the contents in a
100 ml measuring flask.
4. Made up the volume 100 ml by using a pipette and adding ample amount of
distilled water.
5. Took 10 ml of the solution from the flask and added 10 ml of dilute sulphuric
acid to it.
6. Heated the mixture to about 60°C and titrated it against (N/10) KMnO4
solution taken in a burette till the end point had an appearance of pink colour.
7. Repeated the above experiment with 50 g of raw, semi ripe and ripe guava
fruits.
Precautions:
 Use chemicals judiciously.
 There should be no parallax while taking measurements.
 Avoid air bubbles at the nozzle of the burette.
 Read the upper meniscus while taking burette reading with KMnO4 solution.
 Avoid the use of burette having a rubber tap as KMnO4 attacks rubber.
 Add about an equal volume of dilute H2SO4 to the guava extract to be titrated
before adding KMnO4 .
 In case, on addition of KMnO4 a brown ppt. appears, this shows that either
H2SO4 has not been added or has been added in insufficient amount. In such
a case, throw away the solution and titrate again.

Observations:
 Weight of the guava fruit each time was 50 g.
 Volume of guava extract taken for each titration was 10 ml.
 Normality of KMnO4 solution was (1 / 10).
 End point : Colour changes to pink

Guava SNo Initial Final Volume of Concordant

Sample Reading of Reading of KMno4 used Volume
Burette Burette
Raw 1. 150 19.8 130.2
2. 150 19.8 130.2 130.1

3. 150 20 130

Semi ripened 1. 150 14.6 135.4

2. 150 14.5 135.5 135.4

3. 150 14,5 135.5
Ripened 1. 150 12.2 137.8
2. 150 12.2 137.8 137.8
 3. 150 12.2 137.8

Calculations:
1)Raw Guava:
 N1V1 = N2V2
 N1 x 10 = (1 / 10) x 130.1
 N1 = 130.1 /100 = 1.301 N
 Normality of the raw guava solution is=
1.301N
 Strength of oxalate in fresh guava extract
= normality x Eq. mass of oxalate ion
 =1.301 /100 x 44g / litre.
 = 0.572g L-1

2) Semi ripe Guava:

 N1V1 = N2V2
 N1 x 10 = (1 / 10) x 135.4
 N1= 1.354N
 Normality of the semi ripe guava solution
is= 1.354N
 Strength of oxalate in semi ripe guava
extract = normality x Eq. mass of oxalate
ion
 =1.354 /100 x 44g / litre.
 =0.596 g L-1

3) Ripe Guava:
 N1V1 = N2V2
 N1 x 10 = (1 / 10) x 137.8
 N1= 1.378N
 Normality of the ripe guava solution
is= 1.378N
  Strength of oxalate in ripe guava extract = normality x Eq. mass of
oxalate ion
 =1.378 /100 x 44g / litre.
 =0.606 g L-1

Result :
 The normality of raw guava solution is 1.301 N and strength is 0.572 gL-
1.
 The normality of semi -ripe guava solution is 1.354 N and strength is
0.596 gL-1.
 The normality of ripe guava solution is 1.378 N and strength is 0.606 g L-
1.

Conclusion:
 During ripening of guava fruit; the oxalate content increases progressively and
the fully ripe fruit has the maximum oxalate content.
Acknowledgements
 I would like to extend my gratitude to my
Chemistry teacher- for his/her constant
guidance and support, and our principal -
,who gave me the opportunity to work on this
wonderful project on the topic-
“ Study of presence of oxalate ions in guava fruit”.

 The project allowed me to explore , research

and increase my knowledge of the vast subject.

 I would also like to thank my parents for their

support and help to make this project a success.
Bibliography
 www.wikipedia.org
 www.allsciencejournal.com
 Comprehensive Practical Chemistry for
Class XII