CHEMISTRY (043)

CBSE BOARD PROJECT 2023-24

Name – Ishan Mani Singh

Class – XII ‘A’

Roll No – 17

School – B.D Public School

Topic – To study the presence of oxalate

ion in guava fruit at different stages of
ripening; (a).
 ACKNOWLEDGEMENTS
I express my heartfelt gratitude to Anil Kumar Sir, our
esteemed Chemistry Teacher, for his invaluable guidance
and unwavering support throughout the development of
this chemistry project. His expertise and insights have
played a pivotal role in shaping the structure and
functionality of our Python program.

I would also like to extend my appreciation to the entire

school faculty for fostering an environment that encourages
learning and growth. The commitment of the faculty to
nurture young minds has been a driving force behind our
academic endeavors.

Once again, my sincere thanks to Anil Kumar Sir and the

entire school faculty for their contributions to my education
and the successful development of this project.
.

Sincerely,
Ishan Mani Singh
Class XII 'A'
Roll No. 17
 CONTENTS

* Aim of the project

* Introduction
* Theory
* Requirements
* Chemical equations
* Procedure
* Precautions
* Observations
* Calculations
* Result
* Conclusion
AIM:
To investigate the presence of oxalate ions in guava fruit at various
stages of ripening.

Introduction:
Guava, a widely consumed sweet fruit in India and other regions,
belongs to the Myrtle family (Myrtaceae) in the genus Psidium, with
approximately 100 species of tropical shrubs. As it ripens, guava
undergoes a color transformation to yellow and is renowned for its rich
vitamin C content. The fruit is a notable source of oxalate ions, the
concentration of which varies during different ripening stages.

Guavas emit a distinctive fragrance, reminiscent of lemon rind but less

intense. Oxalate, a carboxylic acid present in both plants and animals, is
not considered an essential molecule and is excreted from the body
unchanged. The human body either produces oxalate internally or
converts other molecules, such as vitamin C, into oxalate. Additionally,
external sources like food contribute to the overall oxalate accumulation
in the body, with excess oxalate being excreted as waste in urine.

An elevated presence of oxalate in urine can lead to a medical condition

known as hyperoxaluria, commonly associated with the formation of
kidney stones. Dietary considerations are often viewed as a preventive
measure, complementing medical interventions for the treatment of
kidney stones.

Figure 1 : oxolate ion structure

Theory:
The extraction of oxalate ions from the fruit involves boiling the pulp
with dilute H₂SO₄. Subsequently, the oxalate ions are quantitatively
assessed through volumetric analysis by titrating the solution with a
KMnO₄ solution. The titration employs a known concentration of the
titrant (a standard solution) and volume, reacting with the analyte or
titrant, the concentration of which is unknown.
Using a calibrated burette or chemistry pipetting syringe to carefully
add the titrant, it becomes possible to precisely determine the amount
consumed at the endpoint. The endpoint signifies the completion of
titration, typically identified by an indicator. Ideally, this point
corresponds to the equivalence point, and the endpoint may be
recognized by a persistent color change, such as the pink color observed
with the phenolphthalein indicator.
Appratus Required :
 100 ml measuring flask burette
 Pestle & Mortar
 Beaker
 Funnel
 Filter paper
 Paper & Weighting machine
Chemical Required :



 Gauva Fruit in Ripening stage.

Chemical Equations & Molar Equations :

Ionic Equation :
Procedure:
 Weighed 50 g of fresh guava and finely crushed it using a pestle
and mortar.
 Transferred the crushed pulp to a beaker and added approximately
50 ml of dilute H₂SO₄.
 Boiled the content for about 10 minutes, then cooled and filtered
the contents into a 100 ml measuring flask.
 Adjusted the volume to 100 ml by adding a sufficient amount of
distilled water.
 Extracted 20 ml of the solution from the flask and added 20 ml of
dilute sulphuric acid.
 Heated the mixture to about 60°C and titrated it against a (N/10)
KMnO₄ solution held in a burette, continuing until the appearance
of a pink endpoint.
 Repeated the entire experiment using 50 g of guava fruits aged 1
day, 2 days, and 3 days, respectively.

Precautions:
 Ensure there is no parallax when taking measurements.
 Check for any spillage of chemicals during the experiment.
 Avoid using a burette with a rubber tap, as KMnO₄ can degrade
rubber.
 To gauge the solution's temperature, touch the flask with the back
of your hand. When it becomes unbearable to touch, the desired
temperature is reached.
 Add approximately an equal volume of dilute H₂SO₄ to the guava
extract to be titrated (e.g., a full test tube) before introducing
KMnO₄.
 When reading the burette with KMnO₄ solution, read the upper
meniscus for accuracy.
  If, upon the addition of KMnO₄, a brown precipitate appears, it
indicates that either H₂SO₄ has not been added or has been added
in insufficient amounts. In such cases, discard the solution and
repeat the titration.

Observations :
 The weight of the guava fruit remained constant at 50 g for each
observation.
 The volume of guava extract used in each titration was consistently
10 ml.
 The normality of the KMnO₄ solution used was (1/10).
 The endpoint of the titration was indicated by a color change to
pink.

Calculations :
Result :

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