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1. AIM OF THE PROJECT 1

2. INTRODUCTION 1-2
3. THEORY 2
4. REQUIREMENTS 3
5. PROCEDURE 4
6. PRECUATION 5-6
7. OBSERVATION 6
8. CALCULATION 7-8
9. RESULT 8-9
10. CONCLUSION 9

INDEX
AIM OF THE PROJECT
To study the presence of oxalate ion
content in guava fruit at different stages of ripening.

INTRODUCTION
Guava is sweet, juicy and light or dark green
colored fruit. It is cultivated in all parts of India.
When ripe it acquires yellow color and has a
penetrating strong scent. The fruit is rich in vitamin
C and minerals. It is a rich source of oxalate and its
content in the fruit varies during different stages of
ripening.
Besides its unique flavor and fragrance, guava
has been hailed as one of the super fruits due to the
numerous health benefits it offers. It indeed is a
powerhouse of nutrients. This humble fruit is
extraordinarily rich in vitamin C, lycopene and
antioxidants that are beneficial for skin. Guavas are
also rich in manganese which helps the body to
absorb other key nutrients from the food that we
eat. Guavas contain folate, a mineral which helps
promote fertility. The potassium in guavas helps
normalize blood pressure as well. Since it contains
about 80% of water it helps keep our skin hydrated.
THEORY
Oxalate ions are extracted from the fruit by
boiling pulp with dil. H₂SO₄. Then oxalate ions are
estimated volumetrically by titrating the solution
with standard 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.
EXPERIMENT
To study the presence of oxalate ion content in
guava fruit at different stages of ripening.

REQUIREMENTS
 100ml measuring flask
 Pestle and mortar
 Titration flask
 Funnel
 Furette
 Weight-box
 Pipette
 Filter paper
 Dilute H₂SO₄
 (N/10)KMnO₄ solution
 Guava fruits at different stages of ripening.
PROCEDURE
1. Weigh 50.0 g of fresh guava and crush it to a
fine pulp using pestle-mortar.
2. Transfer the crushed pulp to a beaker and
add about 50 ml dil. H₂SO₄ to it. Boil the
contents for about 10 minutes.
3. Cool and filter the contents in a 100 ml
measuring flask. Make the volume up to 100
ml by adding distilled water.
4. Take 20 ml of the solution from the
measuring flask into a titrating flask and add
20 ml of dilute sulphuric acid to it. Heat the
mixture to about 60ᵒC and titrate it against
N/10 KMnO₄ solution taken in a burette. The
end point is appearance of permanent light-
pink color.
5. Repeat the above experiment with 50.0 g of
1, 2 and 3 days old guava fruit.
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
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 H2SO4 has not been
added or has been added in insufficient amount. In
such a case, throw away the solution and titrate
again.
OBSERVATIONS
1. Weight of guava fruit taken each time = 50.0 g
2. Volume of guava extract taken in
each titration = 10.0 ml
3. Normality of KMnO₄ solution = 1/20
4. End point : Colour changes to pink
Guava Burette Final Volume Concordant
solution Reading reading of Reading
initial KMnO4
RAW 150 18 132
136.06
Semi 150 13 137
ripened
Ripened 150 10.8 139.2
Calculations

For Raw guava

N1V1= N2V2
N1 x 10 = (1 / 10) x 132
N1 = 132 /100 = 1.32
Strength of oxalate in fresh guava extract
= normality x Eq. mass of oxalate ion
= 1.32 /100 x 44g / litre of diluted extract
= 0.581g L-1
 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
For ripened guava
Strength of oxalate in ripened guava extract
= 1.39 /100 x 44g / litre of diluted extract
= 0.612 g L-1

Result
I. The normality of oxalate ion
Fresh guava solution is = 1.32 N
Semi - ripen guava solution is = 1.37 N
Ripened guava solution is = 1.39 N
II. The strength of oxalate ions of:
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.
 Bibliography
http : //www.cbseportal.com
Wikipedia
chemicalland.com
books.google.co.in