Guava Smash 42069

INDIAN OLYMPIAD SCHOOL
INVESTIGATORY PROJECT
A STUDY OF OXALATE ION CONCENTRATION IN GUAVA
AT VARIOUS STAGES OF RIPENING
Academic year 2024-25 Aditya Roop Sarkar
XII
ACKNOWLEDGEMENT
I would like to take this opportunity to

express my deep sense of gratitude to all
those people without whom this project
could have never been completed. I would
like to express my sincere gratitude to our
Chemistry Department for their support in
this project. I would also like to thank my
parents and friends who have helped me with
their valuable suggestions and ideas which
have been helpful in various phases of the
completion of this project.
Aditya Roop Sarkar

XII
TABLE OF CONTENTS
AIM 1
INTRRODUCTION 1
THEORY 2
MATERIALS REQURED 3
PROCEDURE 4
CHEMICAL REACTIONS 5
OBSERVATIONS 6
RESULTS 6
CONCLUSION 7
BIBILIOGRAPHY 8
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.
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.
(A) Apparatus
100 ml measuring flask Pestle & Mortar Beaker
Burette
Funnel
weighing machine filter
(B)Chemicals
1. dil. H2SO4 2. (N/10)

KMnO4
solution
(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 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
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. H2 SO4 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.
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).
GUAVA BURETTE {FINAL} VOLUME OF CONCURRENT

SOLUTIONS READING{INITIA KMnO4 READING
L
}
RAW 150 18 132 136.
6
SEMI-RIPENED 150 13 137 136.
6
RIPENED 150 10. 139. 136.
8 2 6
CALCULATIONS
• 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/litre of diluted extract
= 0.581 g L-1
• 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
FOR RIPENED GUAVA

•
Strength of oxalate in fresh guava extract
= ( 1.39/100) x 44g/litre of diluted extract
= 0.612 g 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 = 1.39 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
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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INDIAN OLYMPIAD SCHOOL

I would like to take this opportunity to

Aditya Roop Sarkar

weighing machine filter

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

There should be no parallax while taking

2. Spillage of chemicals should be checked.

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

5. Add about an equal volume of dil. H2 SO4 to the guava

6. Read the upper meniscus while taking burette reading

GUAVA BURETTE {FINAL} VOLUME OF CONCURRENT

• FOR RAW GUAVA

➔ 1/10 x Normality of oxalate = (x/100) = strength of oxalate

• FOR SEMI- RIPENED GUAVA (1-DAY OLD)

FOR RIPENED GUAVA

(i) Fresh guava solution is = 1.32 ml

(i) Fresh guava solution is = 0.58 ml

(ii) Semi-ripened guava is = 0.60 ml

(iii) Ripened guava is = 0.61 ml

1. Search engines used:

2. Practical Chemistry by Laxmi Publications.

3. The Family Encyclopedia by Dorling Kindersley.

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