Tanmay Aswani XII-E

Study of Oxalate Ion content
in Guava Fruit
Tanmay Aswani XII-E

CERTIFICATE
This is to certify that Tanmay Aswani bearing the
scholar number 10082 of class XII E has successfully
completed his Chemistry Project Work on the topic
“Study of Oxalate Ion content in Guava Fruit”
under the guidance of Ms. Sonu Choyal (Chemistry
Faculty) during the session 2024-25 in the partial
fulfillment of the Chemistry practical curriculum in
AISSCE.
Chemistry Faculty Principal

Delhi Public School, Indore Delhi Public School, Indore
ACKNOWLEDGEMENT
I would like to acknowledge my gratitude towards our
principal Mr. Parminder Chopra for his continuous
encouragement to all the endeavors of his students. It
would be my utmost pleasure to express my sincere
thanks to my Chemistry Teacher Ms. Sonu Choyal, in
providing a helping hand in the project. Without her
supervision, this project could not have attained its
present form. The kind support of our lab assistant has
also played a significant role in the success of this
project. I would also like to take this opportunity to
thank my parents for extending their support and their
constant encouragement for this task.
TABLE OF CONTENTS
S.No Title Page
1 1
AIM
2 INTRODUCTION 1
3 THEORY 2
4 MATERIALS REQURED 3
5 CHEMICAL REACTIONS 4
6 PROCEDURE 5
7 PRECAUTIONS 6
8 OBSERVATIONS 6
9 CALCULATIONS 7
10 RESULTS 8
11 CONCLUSION 8
12 9
BIBILIOGRAPHY
Aim : To study the presence of oxalate ions in guava fruit at
different stages of ripening.
INTRODUCTION:-
Guava is a common sweet 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. 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.
OXALATE ION STRUCTURE

THEORY
Oxalate 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 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 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.
Constituents % Amount
Water 76.10%
Protein 1.50%
Fats 0.20%
Calcium 0.01%
Phosphorus 0.04%
Vitamin C 0.03%
Organic Matter 14.50%

Requirements
(a)Apparatus
Funnel
100ml Measuring Flask
Pestle & Mortar

Weighing Machine
Filter Paper
Beaker
(b)Chemicals
1. dil. H2SO4 2. (N/10) KMnO4 solution
Burette
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(C)Guava fruits at different stages of ripening.
CHEMICAL EQUATIONS
Molecular Equations
Ionic Equations
PROCEDURE
(1) Weighed 50 g of fresh guava and crushed it to a fine pulp using

pestle and mortar.
(2) Transferred the crushed 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
sulfuric 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 color.
(7) Repeated the above experiment with 50 g of 1 day, 2 day and 3
day old guava fruits.
Guava Fruit at Different Stages of Ripening

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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
KMnO4attacks 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. H2SO4 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 KMnO4 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
GUAVA BURETTE {FINAL} VOLUME OF CONCURRENT

SOLUTIONS READING KMnO4 READING
{INITIAL }
RAW 150 18 132 136.6
SEMI-RIPENED 150 13 137 136.6
RIPENED 150 10.8 139.2 136.6
CALCULATIONS
1) FOR RAW GUAVA
1. 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/L 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/L of diluted extract = 0.603 g L-1
3)FOR RIPENED GUAVA
Strength of oxalate in fresh guava extract
= ( 1.39/100) x 44g/L 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 = 1.37ml
(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-ripen guava solution is = 0.60ml
(iii) Ripened guava solution is = 0.61ml
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. Internet Based Resources Used:

www.google.com
www.reader.google.com
www.labs.google.com
2. Practical Chemistry by Laxmi Publications.

3. The Family Encyclopedia by Dorling Kindersley.

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Study of Oxalate Ion content

Chemistry Faculty Principal

OXALATE ION STRUCTURE

Organic Matter 14.50%

Pestle & Mortar

1. dil. H2SO4 2. (N/10) KMnO4 solution

(C)Guava fruits at different stages of ripening.

(1) Weighed 50 g of fresh guava and crushed it to a fine pulp using

Guava Fruit at Different Stages of Ripening

1. There should be no parallax while taking measurements.

GUAVA BURETTE {FINAL} VOLUME OF CONCURRENT

RAW 150 18 132 136.6

SEMI-RIPENED 150 13 137 136.6

RIPENED 150 10.8 139.2 136.6

2)FOR SEMI- RIPENED GUAVA (1-DAY OLD)

Strength of oxalate in one day old guava extract

= (1.37 /100) x 44g/L of diluted extract = 0.603 g L-1

3)FOR RIPENED GUAVA

Strength of oxalate in fresh guava extract

= ( 1.39/100) x 44g/L of diluted extract = 0.612 g L-1

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

(iii) Ripened guava solution is = 1.39 ml

(b)The strength of oxalate ions of;

(ii) Semi-ripen guava solution is = 0.60ml

(iii) Ripened guava solution is = 0.61ml

The content of oxalate ions in guava was found to be 59.67

1. Internet Based Resources Used:

2. Practical Chemistry by Laxmi Publications.

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