Study of oxalate ion content in guava

THE INDIAN SCHOOL, BAHRAIN

ACADEMIC YEAR
2022-2023

Angelo Varghese Cheriyan

50340
XII-I
 CERTIFICATE

This is to certify that Angelo Varghese Cheriyan of class XII-I

has completed the investigatory project “STUDY OF OXALATE
ION CONTENT IN GUAVA” based on the requirements of CBSE
practical work for Board Examination 2022-2023

Sign of Subject Teacher Sign of Examiner

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 ACKNOWLEDGMENT

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 the project. I would like to
show my greatest appreciation to my Chemistry Teacher Salma Jacob
and also my Lab Teachers Mrs. Manchu and Mr. Rasheed. I cant say
thank you enough for their tremendous support and help. Without
their encouragement and guidance this project would not have been
materialized. I’m grateful for their constant support, help.

Last but not least I wish to avail myself of this opportunity, express a
sense of gratitude and love to my teachers and my beloved parents for
their manual support, strength and help

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 INDEX

o Certificate 2

o Acknowledgement 3

o Introduction 5

o Theory 6

o Procedure 7

o Observation 8

o Calculation 9

o Result 10

o Bibliography 11
Introduction:-
Guava is a common tropical fruit cultivated in many tropical and
subtropical regions.The common guava Psidium guajava (lemon guava,
apple guava) is a small tree in the myrtle family (Myrtaceae), native to
Mexico, Central America, the Caribbean and northern South America.
The name guava is also given to some other species in the genus
Psidium such as strawberry guava (Psidium cattleyanum) and to the
pineapple guava, Feijoa sellowiana. In 2019, 55 million tonnes of
guavas were produced worldwide, led by India with 45% of the total.

Oxalate is a carboxylic acid, primarily found in plants and animals. It is

not an essential molecule and is excreted from 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 in our body.

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Theory:-
Oxalate ions are extracted from the fruit by boiling pulp with dilute
H2S04. The oxalate ions are estimated volumetrically, by titrating the
solution with KNnO4 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 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 no of moles of titrant is equal

to the no of moles of analyte. 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.

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Procedure:-
1. Take 100g of fresh guava and crush it into fine pulp using pestle
and mortar.
2. Transfer the contents of crushed guava into beaker and add
100ml of H2S04. Boil the contents for 5-10 minutes.
3. Cool and filter the contents in 250ml measuring flask. Make up
the volume up to 250ml by adding distilled water.
4. Pipette out 20ml of this solution into titration flask and add
20ml of H2S04(dilute) to it. Heat the mixture at 60-70C.
5. Note down the initial reading of KMnO4 in the burette.
6. Add KMnO4 solution into titration flask slowly till permanent
light pink colour is obtained.
7. Repeat the above titration 5-6 times so as to get three
concordant readings.

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Observation:-
Weight of Guava taken=100g
V1 = Volume of guava extract in each titration = 20mL
N1 = Normality of guava extract =?
N2 = Normality of KMnO4 = 1/10
GUAVA INITIAL FINAL VOLUME OF N/20 Concordant
SOLUTION KMnO4 used in mL Reading
Raw 150 18 132
Semi-ripened 150 13 137 136.06
Ripened 150 10.8 139.2

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Calculation:-
1) For Raw Guava
N1VI = N2V2
N1x10 = (1/10)x 132
1/10 x Normality of oxalate = (x/100) = strength of oxalate in fresh
guava extract = Normality x Eq. Mass of oxalate ion
= 1.32/100 x 44g/litre of diluted extract
=0.581 g L-1
2) For Semi-Ripened Guava
Strength of oxalate in one day old guava extract
= (1.37/100) x 44g/litre of diluted extract
=0.603 g L-1
3) For Ripened Guava
Strength of oxalate in fresh guava extract
= (1.39/100) x 44g/litre of diluted extract
=0.612 g L-1

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Result:-

A) The Normality of Oxalate ions of;

i) Fresh Guava Solution is = 1.32 mL
ii) Semi-Ripened Guava Solution is = 1.37 mL
iii) Ripened Guava Solution is = 1.39 mL

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Biblography:-
https://en.wikipedia.org/wiki/Guava
https://www.slideshare.net/adharshvg/presence-of-oxalate-ions-in-
guava-chemistry-investigatory-project

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