SHREE MAHARISHI VIDYA MANDIR

CHANDRAPUR

A PROJECT REPORT ON
“To study of the presence of oxalate ions in guava fruit at different
stages of ripening.”

Submitted to CBSE board in partial fulfillment for the course

requirement of the

Class XII
CHEMISTRY
Submitted By: Akshata Pravin Ghadse
Roll No.:
Guided By: Bishwajit Golder Sir

DEPARTMENT OF CHEMISTRY
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 SHREE MAHARSHI VIDYA MANDIR
CHANDRAPUR

CERTIFICATE
This it to certify that the project entitled
“To study of the presence of oxalate ions in guava fruit at different
stages of ripening.”

Submitted by: Akshata Pravin Ghadse

Roll No.:

Inertial fulfillment of the requirement for STD XII of central board of secondary
education (CBSE), this is record of their work carried out by them under my
guidance for academic session 2022-23.

Date:

Subject teacher: Bishwajit Golder sir

Place: Chandrapur Principal

Seal of school: Shree Maharishi Vidya Mandir

INTERNAL EXAMINE EXTERNAL EXAMINE

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 SHREE MAHARSHI VIDYA MANDIR
CHANDRAPUR

DECLARATION
To,

The principal

Shree Maharishi Vidya Mandir

Chandrapur

Respected mam,

I undersigned of student of STD XII CHEMISTRY dealer that the

project entitled “To study of the presence of oxalate ions in guava fruit at
different stages of ripening.”Is submitted by me to the CBSE board, in partial
fulfillment for the requirement of STD XII CHEMISTRY, and hereby declare that
the Project developed by me has been carried out independently and has not
been duplicated from any other external source.

Place: Chandrapur yours sincerely

Date: Akshata Ghadse

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 ACKNOWLEDGEMENT

Each step in learning process of life is an opportunity which adds to a person. A

project research work is usually never one man show, but it is very much the
product of collective efforts.

I take upon this opportunity endowed upon me by the grace of the almighty, to
thank all those who have been part of this Endeavor,

I am thankful to Principal Mrs. Shree Lakshmi Murty of Shree Maharishi Vidya

Mandir, Chandrapur for enlightening the way for my accomplishment.

I am thankful to my guide for helping me immensely on accomplishing this

project providing me all possible help and facilities which are available at their
disposal.

I would like to add a few heart full words for the people who were the part of
this work in numerous ways, people who gave untended support right from the
stage the idea was conceived.

Last but not the least, I wish to express my deep feeling of affection and love for
my parents and friends for taking pain to educate me. This charity and kindness
bless me to see this day of achievement and satisfaction.

Thanking you!
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 CONTENTS

➢ Aim of the project

➢ Introduction
➢ Theory
➢ Requirements
➢ Chemical equations
➢ Procedure
➢ Observations
➢ Calculations
➢ Result
➢ Conclusion
➢ Precautions
➢ Bibliography

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 AIM

“ To study of the presence of oxalate ions in guava fruit at different stages of

ripening.”

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 INTRODUCTION

Guava is a common 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 about 100 species of tropical
shrub. On ripening it turns yellow in color. Rich in vitamin C, this fruit is a rich
source of oxalate ions whose content varies during the different stages of
ripening.

Guavas have a pronounced and typical fragrance, similar to lemon rind but less
in strength.

What is oxalate?

It is a carboxylic acid primarily found in plants and animals. It is not an

essential molecule and is excreted from our body, unchanged. 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 referred to as
kidney stones. Diet is looked preventive measure in addition to
medication to treat kidney stones.

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 THEORY

Oxalate ions are extracted

Constituents %amount
from the fruit

by boiling pulp with dilute Water 76.10

H2SO4 . The oxalate ions are Protein 1.50
estimated volumetrically, by Fats 0.20
titrating the solution with Calcium 0.01
KMnO4 solution. A reagent Phosphorus 0.04
called the titrant of a known Vitamin C 0.03
concentration (a standard
Organic matter 14.50
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 number of moles of titrant is

equal to the number of moles of analyte, or some multiple there of (as in
polyprotic acid). In the classic strong acid – strong base titration , the
endpoint of a titrations 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
color as in the pink of phenolphthalein indicator .

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 Requirements

(A) APPARATUS

• 100 ml measuring flask

• Pestle and Mortar
• Beaker
• Burette
• Funnel
• Weighing Machine
• Filter papers

(B) Chemicals

• dil. H2SO4
• (N/10) KMnO4

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 CHEMICAL EQUATIONS

Molecular equations:-

2KMnO4 + 3H2SO4→ K2SO4 + 2MnSO4 + 2H2O + 4[O]

HOOC-COOH.2H2O + [O] →2CO2 + 2H2O x 5

3KMnO4 + 3H2SO4 + 5 HOOC-COOH.2H2O→K2SO4 + 2MnSO4 + 18H2O + 10CO2

Ionic equations

(MnO4- + 16H+ + 5e- → Mn2+ + 4H2O) x 2

(C2O4-2→ 2CO2 + 2e- )x 5

2MnO4- + 16H+ + 5C2O4-2 → 2Mn2+ + 8H2O + 10CO2

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 Precautions

1. There should be no parallax while taking measurements.

2. Spillage of chemicals should be checked.

3. Avoid the use of burette having a rubber tap as KMnO 4 attacks rubber.

4. 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.

5. Add about an equal volume of dil. H 2SO4 to the guava extract to be titrated
(say a full test tube) before adding KMnO4.

6. Read the upper meniscus while taking burette reading with KMnO 4
solution.

7. 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.

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 Observations

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

2. Volume of guava extract taken for each titration was 20 ml.

3. Normality of KMnO4 solution was (1/10).

4. END POINT: Color Changes to pink

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 Calculations
1) For raw guava

N1V1 = N2V2
→N1 x 10 = (1/10) x132
→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 (1 day old).

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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 Results

(a) The normality of oxalate ions of;

(i) Fresh guava solution is = 1.32 ml

(ii) Semi-ripen guava solution is = 1.37 ml
(iii) Ripened guava solution is = 1.39 ml

(b) The strength of oxalate ions of;

(i) Fresh guava solution is = 0.58 ml

(ii) Semi-ripened guava is = 0.60 ml
(iii) Ripened guava is = 0.61 ml

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 Conclusions
The content of oxalate ions in guava was found to be 59.67 per cent,
which is close to the literature value of 60 percent.
It was also noticed that the content of oxalic ions grows with ripening
of guava.

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 BIBLIOGRAPHY

▪ NCERT textbook

▪ https://www.scribd.com/doc/122741790/Presence-of-oxalate-ions-in-Guava-
Chemistry-Investigatory-Project

▪ https://www.slideshare.net/PrinceWarade/study-of-oxalte-ion-in-guava-fruit-
at-different-stages-of-ripening

▪https://www.slideshare.net/PrinceWarade/study-of-oxalte-ion-in-guava-fruit-
at-different-stages-of-ripening

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