SURAJKUND – GORAKHPUR

Session : 2022- 23

CHEMISTRY INVESTIGATORY PROJECT

TOPIC : Test Of Oxalate Ion In Guava Fruit

Submitted By : Submitted To :

Roll No. :…………

Class : XII
Examiner’s Signature : Teacher’s Signature
 CERTIFICATE

Certified that the work contained in the project titled “TEST OF OXALATE

ION IN GUAVA FRUIT”. By………………………………………………,

has been carried out under my supervision and that this work has not been

submitted elsewhere for a AISSE certificate.

TEACHER SIGNATURE
 ACKNOWLEDGEMENT

It is with pleasure that I acknowledge my sincere gratitude to our teacher. Mr.

Vineet Pinday who taught and undertook the responsibility of teaching the subject

Chemistry I have been greatly benefited from his classes.

My sincere thanks goes to our Principal Mrs. ……………………….who has

always been a source of encouragement and support and without whose inspiration,

this project would not have been successful.

Last but not least, I would like to thanks all those who had helped directly or

indirectly towards the completion of this project.

Class XII

Roll No. :
Contents Given :

 Introduction

 Aim

 Theory

 requirements

 Apparatus used

 Chemicals used

 Procedure

 Observations

 Calculation

 Result

 Precaution
 INTRODUCTION

Introduction :

Guava or pridum guajana is a small tree in Mystte family native to Mexico.

Central America and northern South America. Although related species may also

be called guava they actually belong to other species or genera such as the

pineapple guava “acca sellodova”

Guava fruits usually grow from 4-12 Cm ( 1.6 inch to 4.7 inch ) long are

round or oval depending on the species. They have a pronounced and typical

fragrance similar to lemon but less sharp bitter taste or sweet and soft varrying

between the species, the skin can be of any thickness is usually green often before

maturity but becomes yellow maroon, or green when ripe. The pulp inside may be

sweet or sour and off-white to deep pink.

Guava has the highest percentage of Vitamin “C” among all citrus fruits. It

also contains oxalates, amount of which varies during ripening of fruits. During the

process of removal of two equivalent hydrogen of vitamin “C” (Ascorbic acid)

molecules takes place. Dehydroascorbic acid is further oxidized to oxalic acid in

alkaline medium.

Oxalic acid primarily found in animals plants and humans, The oxalate

present in the body is excreted in our urine as waste. To much of oxalate in our

urine results in a medical condition called hyperoxaliria commonly referred to as

kidney stone.
STUDY OF OXALATEION

IN GUAVA
Aim : To study the presence of oxalate ion in Guava fruit at different stapes of

ripening.

Theory :

Oxalate ions are extracted from guava by boiling its pulp with dil. H2SO4 The

oxalate ions are estimated volumetrically by titrating the solution with KMO4

Solution A reagent called the titratin of a known solution and volume is used to

react with the solution of the oxalyte or titrand whose concentration is not known

using a calibrated busettle or pipething refrings to add the titrand it is possible to

determine the exact amount that has been consumed when the end point at which

the titration is complete as determined by an indicator This is ideally the same

volumes as the equivalent point.

The volume of added titration at which the number of moles of titration is

equal to the number of moles of amalyte or some multiples them of. In the classic

theory, strong acid strong base titration the end of a titration the point at which of

the reactants is first equal to 7 and often when the solution takes on a persisting

solid colour as in a pink of phendpthalein indicator.

Requirements :

 Apparatus used - Beaker, Titration flask ( 100 ml ) measuring flask.

Pestle and mortar funnel, Burette, Weight box, Watch glass, Burner , Filter

paper, Measuring cylinder.

 Chemical used -- Acid N/20 KMnO4 , Guava at different stages of

ripening and distilled water.

Procedure :

1- Weight 1 g of fresh guava and crush its fine pulp using pistle

and mortor

2- Make and transfer the pulp so determined into a 250 ml beaker,

wash the pistle and mortor well about 30 ml of distilled water

and transfer the washing also inside the beaker.

3- Boil the contents of the beaker for about 10 min, cool and filter

through a funnel collect the filtrate in a 260 ml measuring flask.

Make the volume up to 100 ml by adding distilled water. label the

flask as ripped ,

4- Take 100 ml of the solution from the measuring flask using

the pipette into a titration flask and add 10 ml of Dil H2SO4 to it.

5- Heat the mixture to about 600C and titrate it against N/20 KMnO4

taken in a burette. The end point is appearance of permanent light

pink colour.
Reaction :

1- Reduction half Rxn –

2KMnO4 + 3H2SO4 K2SO4 + 2MnSO4 + 3H2O + 5 [ O ]

2- Oxidations half Rxn –

5 ( COOH)2 + 5 [ O ] H2O + 10 CO2

*Overall Reaction –

2KMnO4 + 3H2SO4 + 5(COOH)2 K2SO4 + 2MnSO4 + 8H2O + 10CO2

Observation :

1- Weight of guava fruit taken in each experiment = 1 gram

2- Volume of guava pulp extract taken in each instant of titration = 10 ml

3- Normality of KMnO4 = N/20

Guava Solution Burette Reading Vol of KMnO4 used

Initial Final
Raw Guava 0 7.4 74
Ripe Guava 0 12.3 12.3

Calculations –
For Raw Guava –
N1 = Normality of oxalate solution.
N2 = Normality of KMnO4 Solution.
V1 = Volume of Oxalate solution.
V2 = Volume of KMnO4 Solution.
Equivalent mass of oxalate = 44 g
N1V1 = N2V2

N1 x 10 = x 7.4

Strength of oxalate in guava extract = Normality X Equivalent

mass of oxalate
= 0.037 x 44
= 1.628 g / L

For Ripened Guava -

N1V1 = N2V2
N1 x 10 = x 12.3
N1 = 0.0615

 Strength of oxalate in the Guava extract = Normality x equivalent

mass of oxalate
= 0.0615 X 44
= 2.7060 g/ L
Conclusion –

The experiment shows that the concentration of oxalate ion increases with

increase in ripening of stage.

Precaution -

1. KMnO4 Solution is always taken in busetle. Avoid use of Rubber pinch

cork burette

2. Rubber pinch is acted upon by KMnO4

3. Balance should be accurate.

4. Handle acid with care, the acid can be corrosive and harmful to skin

5. Mix the content well.