STUDY OF

PRESENCE OF
OXALATE IONS
IN GUAVA
CHEMISTRY INVESTIGATORY
PROJECT
SUBMITTEDBY;AdithyanAjith
Vaishnavi Rajesh
AdikesavGP
 CERTIFICATE
This is to certifythat Adithyan Ajith,Vaishnav Rajesh,Adikesav GP
of class XII of BHARATIYAVIDYABHAVANhas successfully
completed his /herproject report in chemistry on the topic “ Study
OfOxalate Ion Content In Guava Fruit....” forthe partial fulfillment
of AISSCE as prescribed bytheCBSE in the year2018 -2019.

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Examiner Examiner
 ACKNOWLEDGEMENT

At the outset, I express our gratitude to the Almighty

Lord for the divine guidance and wisdom showered on me

toundertake thisproject.

I am immensely grateful to my beloved Principal for her

involvement in this project by providing useful inputs and

timely suggestions.

I am also thankful to my Chemistry teacher for her

guidance and help to make thisproject a success.

My Parents also played a key role in shaping up this

project nicely and I convey my special thanks to them as

well.
CONTENT
Aimoftheproject

Introduction

Theory

Requirements

Chemical Equation

Procedure

Precaution

Observation

Calculation

Result

Conclusion

Biblography
 BIBLOGRAPHY

GOOGLE

Wikipedia

NCERT Textbook
AIM
To study the presence of oxalate ion in guava fruit at different stages of ripening.

INTRODUCTI0ON
Guava is a common sweet fruit found in India and many other places around the world. On
ripening it turns yellow in color. Rich in vitamin C, this fruit is a rich source of oxalate ion whose
content varies during the different stages of ripening.

THAEORY
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

MATERILAS REQUIRED
100 ml of measuring flask, pestle and mortar, beaker, titration flask, funnel, burette, weight box,
filter paper, dilute H2SO4, N\10 KMnO4 solution and guava fruits at different stages of ripening

CHEMICALEQUATIONS
2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O + 4[O]
HOOC - COOH.2H2O + [O] → 2CO2 + 2H2O x 5
--------------------------------------------------------------------------------------------------------
2KMnO4 + 3H2SO4 + 5HOOC-COOH.2H2O → K2SO4 + 2MnSO4 + 18H2O + 10CO2

IONICEQUATIONS
MnO4-+ 16H+ + 5e- → Mn2+ + 4H2O x 2
C2O4 2-→ 2CO2 + 2e- x 5
--------------------------------------------------------------------------------------------------------
2MnO4 - + 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2

PROCEDURE
Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle and mortar.
Transferred the crushed pulp to a beaker and added about 50 ml dilute H2SO4 to itBoiled
the content for about 10 minutes. Cooled and filtered the contents in a 100 ml measuring
flask.
Made up the volume 100 ml by adding ample amount of distilled water.
Took 20 ml of the solution from the flask and added 20 ml of dilute sulphuric acid to it.
 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 color.
Repeated the above experiment with 50 g of 1 day, 2 day and 3 day old guava fruits.
There should be no parallax while taking measurements.
Spillage of chemicals should be checked.
Avoid the use of burette having a rubber tap as KMnO4 attacks rubber.
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.
Add about an equal volume of dil H2SO4 to the guava extract to be titrated(Say a full test
tube) before adding KMnO4 Read the upper meniscus while taking burette reading with
KMnO4solution.
In case, on addition of KMnO4 a brown ppt. appears, this shows that either H2SO4has 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 for 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: Color changes to pink

TABULAR COLUMN

Guava solution Burette reading Final reading Volume of Concordant reading

initial KMnO4

Raw 150 18 132

136
Semi ripened 150 13 137139.2

Ripened 150 10.8

Calculations
Forrawguava
N1V1= N2V2
N1 x 10 = (1 / 10) x 132
N1= 132 /100 = 1.32

STRENGTHOFOXALATEINFRESHGUAVAEXTRACT
= normality x Eq. mass of oxalate ion
= 1.32 /100 x 44g / liter of diluted extract
= 0.581g L-1

FOTSEMRIPENEDGAUVA
Strength of oxalate in one day old guava extract
= 1.37 /100 x 44g / liter of diluted extract
= 0.603 g L-

FORRIPENEDGUAVA
Strength of oxalate in ripened guava extract
= 1.39 /100 x 44g / liter of diluted extract
= 0.612 g L-1

RESULT
THENORMALITYOFOXALATEION
Fresh guava solution is = 1.32 N
Semi - ripen guava solution is = 1.37 N
Ripened guava solution is = 1.39 N

THESTRENGTHOFOXALATEION
Fresh guava solution is = 0.58 gL-1
Semi - ripen guava solution is = 0.60 gL-1
Ripened guava solution is = 0.61 gL-1
Conclusion
The content of oxalate ion in guava was found to be 59.67 percent, which is close to the
literature value of 60 percent.
It was also noticed that the content of oxalate ion grows with ripening of guava.