Project

CONTENTS
o Aim of the project

o Introduction
oTheory
oRequirements
oChemical Equations
oProcedure
oPrecautions
oObservations
oCalculations
oConclusions
CERTIFICATE
his is to certify that Rakhi Mishra of class 12th D
has satisfactorily completed the project in chemistry
On Presence of Oxalate ions. I have examined the
project and hereby accord my approval of 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.
ACKNOWLEDGMENT
I hereby acknowledgment my
deep sense of gratitude and
indebtedness to Miss
Whose immense help, genius
guidance, encouragement ,
necessary suggestions,
initiations, enthusiasm and
inspiration made this work a
master art and a joint
enterprises.
INTRODUCTION
Guava is a sweet, juicy and light or
dark green coloured fruit. It is
cultivated in all parts of India. When
ripe it requires yellow colour and has
percentage strong scent. The fruit is rich
in vitamin C and minerals. It is a rich
source of oxalate and its content in the
fruit varies during different stages of
ripening.
What is Oxalate?
It is a carboxylic acid, primarily found in plants and animals.
It is not an essential molecule and is exerted 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 exerted 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 preventive measure in addition to
medication to treat kidney st ones.
To study the presence of oxalate
ion content in guava fruit at
different stages of ripening.
THEORY
Oxalate ions re extracted from the fruit
by boiling pulp with dil. H2SO4. Then
oxalate ions are estimated volumetrically
by iterating the solution with standard
KMnO4 solution. A reagent, called the
titrant, of a known concentration ( a
standard solution) and volume is used
to react a solution, whose concentration
is not known. Using a calibrated burette
Or chemistry pipetting syringe to add the titrant, it is
possible to determine the extract 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 multiples theory of ( as in polyprotic
acids). In the classic 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
phenolpthalein indicator.
PROCEDURE
Weigh 50.0g of fresh guava and crush it to a fine pulp using
pestle and mortar.
Transfer the crushed pulp to a beaker and add about 50 ml dil.
H2SO4 to it. Boil the contents for above 10 minutes
Cool and filter the contents in a 100 ml measuring flask.
Make the volume up to 100 ml by adding distilled water.
Take 20 ml of the solution from the measuring flask into a
titration flask and add 20 ml of dilute sulphuric acid to it. Heat
the mixture to about 60degree C and iterate it against 0.05N
KMnO4 solution taken in a burette. The end point is appearance
of permanent light-pink colour.
Repeat the above experiment with 50.0 g of 1,2 and 3 days old
guava fruit.
OBSERVATION
Weight of guava fruit taken each time = 50.0 g
Volume of guava extract taken in each titration = 20.0 ml.
Normality of KMnO4 solution = 0.05 N
Guava Burette Final Reading Volume of Current

Solution reading initial KMnO4 Reading
Raw 150 18 132
Semi-ripened 150 13 137 136.06
Ripened 150 10.8 139.2

CALCULATIONS
1) For raw guava
N1.V1=N2.V2
 N1 X 10=(1/10) X 132
 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
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
=0.603 g/L
3) For ripened guava
Strength of oxalate in fresh guava extract=(1.39/100) x 44g/litre of diluted
extract=0.612g/L
RESULTS
a) The normality of oxalate ions of;
 Fresh guava solution is = 1.32 ml
 Semi-ripen guava solution is = 1.37 ml
 Ripened guava solution is = 1.39 ml
b) The strength of oxalate ions of;
 Fresh guava solution is = 0.58 ml
 Semi-ripened guava is = 0.60 ml
 Ripened guava is = 0.61 ml
CONCLUSION
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.

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CONTENTS

o Aim of the project

The volume of added titrant at which the number of

Guava Burette Final Reading Volume of Current

Raw 150 18 132

Semi-ripened 150 13 137 136.06

Ripened 150 10.8 139.2

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