Study of oxalate ion content in guava fruit at its different

ripening stage
Chemistry Investigatory Project

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 CERTIFICATE
This is to certify that ……………………………………………………..Reg. No. …………………………………… of
class XII science of TRITON INTERNATIONAL SECONDARY SCHOOL, Subidhanagar, Tinkune,
Ktm has successfully completed his/her project report in chemistry on the topic “Study Of
Oxalate Ion Content In Guava Fruit At Its different ripening stage” for the partial fulfillment of
curriculum as prescribed by the NEB in the year 2020-2021.

Viva voce held on:

Registration no. :

Signature of the Guide Signature of the principal

Signature of the coordinator

Signature of the Internal Examiner

Signature of the External Examiner

ACKNOWLEDGEMENT
 CONTENT

 Aim of the project

 Introduction
 Theory
 Requirements
 Chemical equations
 Procedure
 Precautions
 Observations
 Calculations
 Result
 Conclusion
 Bibliography
Requirements:
Apparatus required:
Pestle & mortar, Glass funnel, Filter stand, Beaker, Burette, Pipette, 250 mL Conical
flask, Wash bottle, Volumetric flasks, Digital weighing machine, Filter papers,
Bunsen burner, Tripod stand, Wire gauze.

Chemicals required:
Guavas extract solution, Standard 0.1 N KMnO4 solution, Bench H2SO4 solution.

Chemical equations:
Reduction half:
MnO4- + 8 H+ + 5e- → Mn2+ + 4 H2O] x 2

Oxidation half:
C2O4 2- → 2 CO2 + 2 e-]x5

Net ionic equation:

2 MnO4- + 5 C2O4 2- + 16 H+ → 2 Mn2+ + 10 CO2 + 8 H2O
(Pink) (Colourless)

PROCEDURE:
10 mL diluted solution of guava extract each from different ripening stages of guava
is pippeted out into a conical flask, then 1 test tube of bench H2SO4 solution is added
and the mixture is warmed upto 70oC. Then it is immediately titrated volumetrically
against standard N/10 KMnO4 solution taken in a burette until a light pink colour in
the titration flask persists as end point of titration.

PRECAUTIONS:
a) Prior to titration, burette should be rinsed with water and then with KMnO4
solution while pipette is rinsed with water and then with diluted oxalate
solution.
b) Titration flask should be rinsed with water during each titration.
c) Upper meniscus should be read in the burette reading as KMnO4 solution is
coloured.
d) Titrand solution should be warmed properly upto 70o C before each titration.
e) Titration should be carried out in warmed conditions as reaction with
oxalate solution is very slow.
f) An additional amount of dil. H2SO4 solution is added into titration flask if
brown colour appears during titration.
 OBSERVATIONS:
(i) For fresh guava:
Volume of diluted oxalate solution taken for each titration= 10 mL
End point: Colourless to light pink
Expt. Vol. of oxalate Vol. of KMnO4 solution consumed (Burette
No. solution reading)
Initial Final Difference Concurrent
reading
1. 10 mL o x mL
2. 10 mL
3. 10 mL

(ii) For 1 day ripened guava:

Volume of diluted oxalate solution taken for each titration= 10 mL
End point: Colourless to light pink
Expt. Vol. of oxalate Vol. of KMnO4 solution consumed (Burette
No. solution reading)
Initial Final Difference Concurrent
reading
1. 10 mL o y mL
2. 10 mL
3. 10 mL

(iii) For 2 days ripened guava:

Volume of diluted oxalate solution taken for each titration= 10 mL
End point: Colourless to light pink
Expt. Vol. of oxalate Vol. of KMnO4 solution consumed (Burette
No. solution reading)
Initial Final Difference Concurrent
reading
1. 10 mL o z mL
2. 10 mL
3. 10 mL

CALCULATIONS:
(i) For fresh guava:
KMnO4 solution Oxalate solution
N1= N/10 N2=?
V1= x mL V2= 10 mL
At equivalence point of titration,
N1 x V1 = N2 x V2
 𝑁
𝑁1.𝑉1 𝑋 𝑥 𝑚𝐿
∴ N2 = = 10
=aN
𝑉2 10 𝑚𝐿

𝐹𝑜𝑟𝑚𝑢𝑙𝑎 𝑚𝑎𝑠𝑠 88
Equivalent mass of C2O42- = 𝐶ℎ𝑎𝑛𝑔𝑒 = 2(4−3) = 44
𝑖𝑛 𝑂.𝑁. 𝑝𝑒𝑟 𝑚𝑜𝑙𝑒
∴ g/L of oxalate solution = a N x equivalent mass
= (a x 44) g/L
= b g/L
𝑔/𝐿 𝑏
∴ %w/V of oxalate solution = = ( 10 )% = c%
10
Since 100 mL of diluted oxalate solution is prepared from 50 g pulp of guava,
therefore, c g of oxalate ion is present in 50 g pulp of guava.
𝑐𝑔
∴ %w/W of oxalate in guava = 50 𝑔 x 100 = d%
(ii) For 1 day ripened guava:
KMnO4 solution Oxalate solution
N1= N/10 N2=?
V1= y mL V2= 10 mL
At equivalence point of titration,
N1 x V1 = N2 x V2
𝑁
𝑁1.𝑉1 𝑋 𝑦 𝑚𝐿
∴ N2 = = 10
=pN
𝑉2 10 𝑚𝐿

𝐹𝑜𝑟𝑚𝑢𝑙𝑎 𝑚𝑎𝑠𝑠 88
Equivalent mass of C2O42- = 𝐶ℎ𝑎𝑛𝑔𝑒 = 2(4−3) = 44
𝑖𝑛 𝑂.𝑁. 𝑝𝑒𝑟 𝑚𝑜𝑙𝑒
∴ g/L of oxalate solution = p N x equivalent mass
= (p x 44) g/L
= q g/L
𝑔/𝐿 𝑞
∴ %w/V of oxalate solution = = ( 10 )% = r%
10
Since 100 mL of diluted oxalate solution is prepared from 50 g pulp of guava,
therefore, r g of oxalate ion is present in 50 g pulp of guava.
𝑟𝑔
∴ %w/W of oxalate in guava = 50 𝑔 x 100 = s%
(iii) For 2 days ripened guava:
KMnO4 solution Oxalate solution
N1= N/10 N2=?
V1= x mL V2= 10 mL
At equivalence point of titration,
N1 x V1 = N2 x V2
𝑁
𝑁1.𝑉1 𝑋 𝑧 𝑚𝐿
∴ N2 = = 1010 𝑚𝐿 =kN
𝑉2
 𝐹𝑜𝑟𝑚𝑢𝑙𝑎 𝑚𝑎𝑠𝑠 88
Equivalent mass of C2O42- = 𝐶ℎ𝑎𝑛𝑔𝑒 = 2(4−3) = 44
𝑖𝑛 𝑂.𝑁. 𝑝𝑒𝑟 𝑚𝑜𝑙𝑒
∴ g/L of oxalate solution = k N x equivalent mass
= (k x 44) g/L
= s g/L
𝑔/𝐿 𝑠
∴ %w/V of oxalate solution = = ( 10 )% = t %
10
Since 100 mL of diluted oxalate solution is prepared from 50 g pulp of guava,
therefore, t g of oxalate ion is present in 50 g pulp of guava.
𝑡𝑔
∴ %w/W of oxalate in guava = 50 𝑔 x 100 = v %
RESULT:
(i) The fresh guava contained d % oxalate ion.
(ii) 1 day ripened guava contained s % oxalate ion.
(iii) 2 days ripened guava contained v% oxalate ion.
Since d% < s% < v%,
Conclusion:
Since d% < s% < v%, therefore, it can be concluded that oxalate ion content
will be gradually increased in guava on being ripened.

Note: You all are advised also to mention the impact of

excess amount of oxalate ion in human body in “Introduction”
topic.