Presence of Oxalate Ions in Guava Chemis

2022-23
Presence of
Oxalate ions in
Guava
A Chemistry Investigatory
Project
Manash R.
Mahanand
12 th B
Certificate
T his is to certify that Manash Ranjan Mahanand of

class 12th has satisfactorily completed the project in
chemistry on Presence of Oxalate ions in Guava
prescribed by the CBSE in the academic year 2022-23. I have
examined the project and hereby accord my approval of it as a
study carried out and presented in the manner required for its
acceptance. This does not necessarily endorse or accept every
statement made or opinion expressed or conclusion drawn, but
only signifies the acceptance of the project for the purpose it is
submitted for.
Signature of External Signature of Supervisor
Signature of principal
Acknowledgement
I hereby acknowledge my deep sense of gratitude and indebtedness to
Mr Saisankar Behera, PGT (Chemistry) whose immense help, genius
guidance, encouragement, necessary suggestions, initiations,
enthusiasm and inspiration made this work a master art and a joint
enterprise.

Contents
o Aim of the project
o Introduction
o Theory
o Requirements
o Chemical Equations
o Procedure
o Precautions
o Observations
o Calculations
o Conclusions
To study the presence
AIM of oxalate ions in guava
fruit at different stages
of ripening.
Introduction
G uava is a common sweet fruit found in India

other places around the world. Guavas are
in the Myrtle family (Myrtaceae) genus
Psidium (meaning "pomegranate" in Latin), which
contains about 100 species of tropical shrub. On
and many
plants
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?
I t is a carboxylic acid, primarily found in plants and animals. It is not an essential

moleculeand is excreted fromour body, unchanged. Our body either produces
oxalate on its own or converts other molecules like Vitamin C to oxalate. External
sources like food also contribute to the
accumulation of oxalate in our body. 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 upon as a preventive measure in addition to
medication to treat kidney stones.
O Theory
xalate ions are extracted from
the fruit by boiling pulp with
dilute H2SO4. The oxalate ions
are estimated volumetrically,
by titrating the solution with
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 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
T
equivalence point.
he volume of added titrant at which the number of moles of titrant is

equal to the number of
moles of analyte, or some
multiple thereof (as in
polyprotic acids). In the classic strong
acid-strong base titration, the
endpoint of a titration is 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 colour
as in the pink of phenolphthalein indicator.
Requirements
(A) Apparatus
100 ml measuring flask Pestle & Mortar Beaker Burette
Funnel Weighingmachine Filter Papers
(B) Chemicals
1. dil. H2SO4 2. (N/10)
KMnO4
solution
(C) Guava fruits at different

stages of ripening.
Chemical Equations
Molecular Equations
2KMnO4+ 3H2SO4K2SO4+ 2MnSO4+2H2O + 4[O]
HOOC-COOH.2H2O +[O] 60 C – 70 C2CO2+ 2H2O x 5

0 0
3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O
K2SO4+ 2MnSO4+ 18H2O + 10CO2
Ionic Equations
MnO4-+16H++ 5e-Mn2++ 4H2O x 2
C2O42CO2+ 2e-x 5
2MnO4-+ 16H++ 5C2O42-2Mn2++8H2O + 10CO2
Procedure
(1)Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle and
mortar.
(2)Transferredthecrushed pulp to a beaker and added about 50 ml dilute
H2SO4 to it.
(3)Boiled the content for about 10 minutes. Cooled and filtered the contents
in a 100 ml measuring flask.
(4)Made up the volume 100 ml by adding ample amount of distilled water.
(5)Took 20 ml of the solution from the flask and added 20 ml of dilute
sulphuric acid to it.
(6)Heated the mixture to about 600 C and titrated it against (n/10) KMnO4
solution taken in a burette till the end point had an appearance of pink
colour.
(7) Repeated the above experiment with 50 g of 1day, 2 day and 3 day old
guava fruits.
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 KMnO4attacksrubber.
4. In order to get some idea about the temperature of the solution
touchthe flask with the back side of your hand. When it becomes
unbearable totouch, the required temperature is reached.
5. Add about an equal volume of dil. H2SO4to the guava extract tobe
titrated (say a full test tube) before adding KMnO4.
6. Read the upper meniscus while taking burette reading withKMnO4
solution.
7. In case, on addition of KMnO4a brown ppt. appears, this showsthat
either H2SO4has not been added or has been added ininsufficient
amount. In such a case, throw away the solutionand titrate again.
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: Colour Changes to pink
Guava Burette Final Volume of Concurrent

Solution reading Reading KMnO4 Reading
Initial
Raw 150 18 132
Semi-ripened 150 13 137 136.06
Ripened 150 10.8 139.2
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
=0.581g 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
=0.603g L-1
3) For ripened guava
Strength of oxalate in fresh guava extract = ( 1.39/100) x
44g/litre of diluted extract
= 0.612g L-1
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 = 1.39ml
(b) The strength of oxalate ions of;
(i) Fresh guava solution is =0.58ml
(ii) Semi-ripened guava is =0.60 ml
(iii) Ripened guava is = 0.61 ml
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.
Bibliography
1. Search engines used:
 www.google.com
 www.wikipedia.com
 www.reader.google.com
 www.labs.google.com
 www.quora.com
2. Practical Chemistry by Laxmi Publications.
3. The Family Encyclopedia by Dorling Kindersley.

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2022-23

T his is to certify that Manash Ranjan Mahanand of

Signature of External Signature of Supervisor

G uava is a common sweet fruit found in India

ripening it turns yellow in color. Rich in vitamin C,

I t is a carboxylic acid, primarily found in plants and animals. It is not an essential

concentration (a standard solution)

he volume of added titrant at which the number of moles of titrant is

Funnel Weighingmachine Filter Papers

(C) Guava fruits at different

HOOC-COOH.2H2O +[O] 60 C – 70 C2CO2+ 2H2O x 5

3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O

K2SO4+ 2MnSO4+ 18H2O + 10CO2

Guava Burette Final Volume of Concurrent

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