DAV PUBLIC SCHOOL , POKHARIPUT

INVESTIGATORY PROJECT OF CHEMISTRY

ON
“STUDY OF PRESENCE OF OXALATE IONS IN GAUAVA
FRUIT AT DIFFERENT STAGES OF RIPENING”

For the partial fulfillment of the conditions laid down for

AISSCE 2022-2023
SUBMITTED BY :
Name : Aishwarya Pradhan
Class : XII A
Roll No. :
UNDER THE GUIDANCE OF
Dr.Ananya Anupama
PGT , Chemistry
 ACKNOWLEDGEMENT

I would like to profound sense of gratitude to my guide

Dr. Ananya Anupama , my Chemistry teacher for her
valuable guidance and suggestions during preparation
of my project work .

I am grateful to my principal Ms. Sujata , for her

encouragement and constant inspiration .

With great pleasure , I also extent my gratitude to my

parents , other family members and friends for their
support and laboratory assistant for his help which
enable me to finish this piece of work successfully .

Date :
 DECLARATION

I , Aishwarya Pradhan , a student of Class – XII , Sec – A

of DAV Public School , Pokhariput herebyby submit
the project entitled “ STUDY OF PRESENCE OF OXALATE
ION OF GUAVA FRUIT AT DIFFERENT STAGES OF
RIPENING ” for the chemistry practical of AISSCE
2022-2023 . this project consists of original work
done by me under the able guidance and supervision
of my Chemistry teacher .

Signature of Student
 CERTIFICATE

This is to certify that the project entitled “Study of

presence of oxalate ions of guava fruit at different
stages of ripening ” is an original piece of work done by
Aishwarya Pradhan of Class XII , Sec – A is in
accordance with the topic allotted to her .

This project is submitted towards the partial

fulfillment of the conditions laid down for AISSCE
2022-2023 and embodies of work done by her under
my guidance and supervision .

Signature of External Examiner

Signature of Internal Examiner

Signature of Supervisor
 CONTENT
SL NO. PARTICULARS PAGE NO.

1 ACKNOWLEDGEMENT 2
2 DECLARATION 3
3 CERTIFICATE 4
4 CONTENT 5
5 ABSTRACT 6-7
6 INTRODUCTION 8
7 AIM AND 9
REQUIREMENTS

8 THEORY 10
9 PROCEDURE 11
10 OBSERVATIONS 12
11 CONCLUSION 13
12 BIBILOGRAPHY 14
 OXALATE IONS

It is also called Ethanedioate or Dianion of Oxalic acid

This is obtained by deprotonation of both carboxyl groups
of C2H2O4 (oxalate ions). It also form coordination
compounds . It can also be produced by ethylene glycol
(antifreeze),glyoxylic acid or ascorbic acid . Powdered
oxalate is used in beekeeping as a pesticide .
Ethanedioate is found in many plants and is obtained by
the incomplete oxidation of carbohydrates. The roots and
leaves of buckwheat and rhubarb are some examples of
oxalate rich plants. It plays a great role by being a plant
metabolite or a human metabolite.
Our body either produces oxalate on its own or converts
other molecules like vitamin C to oxalate . the oxalate
present in the body is excreted in the form of urine as
waste. Too much of oxalate in our urine results in a
medical condition called Hyperoxaluria , commonly
reffered as kidney stones.

GUAVA
Guava is a common tropical fruit cultivated in many
tropical and sub tropical regions . Botanically , guavas are
berries .
In 2019 , 55 million tones of guavas were produced
worldwide, led by India with 45%of the total . Other
majors producers were China and Thailand .
When grown from seed , guava trees can bear fruit in two
years and can continue to do so for forty years .
Guavas are rich in vitamin C . A fruit contains 257%of
the daily value of vitamin C . Strawberry guava has only
39% of the vitamin C . Guava leaves contains both
caretonoids and polyphenols like gallocatechin and
leucocyanidin .
Guava seed oil , which may be used for culinary or
cosmetics products , is a source of beta carotene , vitamin
A , copper , zinc and selenium and is particularly rich in
linoleic acid .

INTRODUCTION
Guava is a common sweet fruit found in India and many
other places around the world . Guavas are plants in the
Myrtle family (Myrtaceae) Genus Psidium (meaning
“pomegranate” in Latin) which contains 100 species of
tropical shrub . on ripening it turns yellow in color . This
fruit is a rich source of oxalate ions whose content varies
during different stages of ripening.

AIM
To study the presence of oxalate ions of guava fruit at
different stages of ripening
Requirements
A. APPARATUS

1. 100ml measuring flask burette

2. Pestle and Mortar
3. Beaker
4. Funnel
5. Weighing machine
6. Filter papers

B. CHEMICALS REQUIRED

1. Dilute H2SO4
2. (N/10) KMnO4

Oxalate ion

THEORY
 Oxalate ions are extracted from the fruit by
boiling pulp with dilute H2SO4 . The oxalate ions
 are estimated volumetrically , by titrating the
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 pipetting syringe to
add the titrant , it is possible to determine the
exact amount that has been consumed when the
end point is reached
 The end point at which the titration is complete ,
as determined by an indicator. This is ideally the
same volume as the equivalence point .

CONSTITUENTS % AMOUNT
Water 76.10
Protein 1.50
Fats 0.20
Calcium 0.01
Phosphorus 0.04
Vitamin C 0.03
Organic matter 14.50

The volume of added titrant at which the numberr of

moles of tutrant is equal to the number of moles of
analyte , or some multiple there of (as in polyprotic
acids). In the classic strong base titration , the end point of
the titration is the point at which the pH of the reactant is
just about equal to 7 ‘ and often when solution takes on a
persisting solid colour as in the pink of phenophtalein
indicator .
CHEMICAL REACTIONS:

MOLECULAR REACTIONS:

IONIC EQUATIONS:

PROCEDURE
 Weighed 50g of fresh guava and crushed it to a fine
pulp using pestle and mortar .
 Transferred the crushed pulp to a beaker and add
about 50 ml dilute H2SO4 to it .
 Boiled the content for about 10 mins . Cooled and
filtered the contents in a 100 ml measuring flask .
 Made up the volume 100 ml b y 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.
 Heat the mixture to about 60°C and the titrated it
against (N/10) KMnO4 solution taken in a burette till
the end point had an appearance of pink color.
 Repeat the above experiment with 50g of 1 day, 2
days and 3 days old guava fruits .

OSERVATIONS

 Weight of the guava fruit for each time was 50g .

 Volume of guava extract taken for each titration
was 10 ml .
 Normality of kmnO4 solution was 1/10 .
 End point : Color changes to pink .
CALCULATIONS
1)For raw guava
 2)For semi ripened guava (1 day old)

3)For ripened guava

RESULT
a)The normality of oxalate ions :
 b)The strength of oxalate ions :

CONCLUSION
 The content of oxalate ion in guava was found to be
59.67% , which is close to literature value of 60% .
 It was noticed that the content o oxalate ions with
ripening of guava .

PRECAUTIONS
 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
our hand , when it becomes unbearable to touch the
required temperature is reached .
Add about an equal volume of dil H 2SO4 to the
guava extract to be titrated (say a full test tube)
before adding KMnO4 .
Read the upper meniscus while taking burette
reading with KMnO4 solution .
In case , on addition of KMnO4 a brown ppt
appears , this shows that shows that either H 2SO4
has not been added in insufficient amount . In such
a case , throw away the solution and titrate again .

BIBLIOGRAPHY

 http://www.cbseportal.com
 Wikipedia
 chemicalland.com
 books.goolgle.co.in

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