Submitted to- Mr. Ravikant Mishra Sir Submitted by- Akhnasha Gupta_20241230_052510_0000

CHEMISTRY INVESTIGATORY PROJECT
Aim-
A study of presence of oxalate ion in guava

fruit at different stages of ripening
Submitted to- Mr. Ravikant Mishra Sir

Submitted by- Akanksha Gupta
Acknowledgement
I Akanksha Gupta of class XII session 2024-25

would like to express my deepest gratitude to my
teacher Mr. Ravikant Mishra PGT(Chemistry), for
enlightening me with this valuable guidance,
motivation and enthusiasm. Besides my teacher,
I amgrateful to my Principal hon'ble Mr shri
chand singh for bestowing upon me this golden
opportunity and providing me with all the
facilities required for the successful
accomplishment of this project.
Last but not least I am really thankful to all those
who have directly or indirectly extended every
possible support for the completion of this
project.
Sign-
Name- Akanksha Gupta
Contents
▸ Introduction
▸ Theory
▸ Requirements
▸ Chemical Equations
▸ Procedure
▸ Precautions
▸ Observations
▸ Calculations
▸ Conclusions
CERTIFICATE
THIS IS TO CERTIFY THAT Ms Akanksha Gupta OF

CLASS XII SCIENCE SESSION 2024-25 HAS
SUCCESSFULLY ACCOMPLISHED THIS PROJECT
TITLED "STUDY OF THE PRESENCE OF OXALATE
ION IN GUAVA FRUIT AT DIFFERENT STAGES OF
RIPENING WITH SINCERITY AND OBEDIENCE. HE
IS OBEDIENT AND HARD WORKING.
I HEREBY DECLARE HE IS WELL BEHAVED TO THE

BEST OF MY KNOWLEDGE. THIS PROJECT MAY BE
CONSIDERED AS FULFILLMENT FOR AISSCE
CONDUCTED BY CBSE BOARD.
MR. RAVIKANT Mishra Mr shri chand singh

PRINCIPAL
CHEMISTRY TEACHER Principal
Introduction
Guava is a common sweet fruit found in in

India and 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 colour. Rich in
vitamin C, this fruit is a rich source of
oxalate ions whose content varies during
the 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 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 measures in addition
to treat kidney stones.
Oxalate ions are extracted from the fruit by
boiling ulp 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.
Constituents % Amount
Water 76.10
Protein 1.50
Fats 0.20
Calcium 0.01
Phosphorus 0.04
Vitamin "C" 0.03
Organic matter 34.50
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 endoint of a titration is the
point at which the pH of the reactant is
just about equal to 7, and often when the
Apka_Nakul
solution takes on a persisting solid colour

Shot by
as in the pink of phenolphthalein indicator.

Requirements
Apparatus-
100 ml measuring flask
Pestle & mortar
Beaker
Burette
Funnel
Weighing machine
Filter papers
Chemicals-
Dil. H2SO4
(N/10) KMnO4 solution
Guava fruits at different stages of ripening

Chemical Equations
Molecular equations-
2KMnO4 + 3H2SO4
K2SO4 + 2MnSO4 + 2H2O + 4[0]
HOOC-COOH.2H2O + [O] 2CO2 +H2O X5
3KMnSO4 + 3H2SO4 + 5HOOCH.2H2O
K2SO4 + 2MnSO4 + 18H2O + 1000
lonic equations-
MnO4 + 16H + 5e Mn+4H2O X 2
C2O4 2CO2 + 2e X5
2MnO4 + 16H++5C204 2+
2Mn+8H2O + 10CO2
2-
2+
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 100ml
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 600C 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.
▸ Spillage of chemicals should be checked.
Avoid the use of burette having a rubber
tap as KMnO4 attacks rubber.
▸ In order to get some idea about the
temperature of the solution touch the flask
with the back side of your hand. When it
become sun bearable to touch, the required
temperature is reached.
▸ Add about an equal volume of dil.

H2SO4
▸‣ to the guava extract to be titrated (say
a
full test tube) before adding KMnO4.
▸ Read the upper meniscus while taking
burette reading with KMnO4 solution.
▸ 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).
4. END POINT: Colour Changes to pink
Guava Burette Final Volume of Concurrent
Solution reading Reading KMnO4 Reading

Initial
18 132
RAW 150
Semi-ripened 150 13 137 136.06
10.8 139.2
Ripened 150
Calculations
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 dilute extract
= 0.581-gl
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
3)
= 0.603 g L
For ripened guava
Strength of oxalate in fresh guava extract
= 1.39/100) x 44g/litre of diluted extract
=0.612 g L
Bibliograhy
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.
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 m
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

Submitted to- Mr. Ravikant Mishra Sir Submitted by- Akhnasha Gupta_20241230_052510_0000

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CHEMISTRY INVESTIGATORY PROJECT

A study of presence of oxalate ion in guava

Submitted to- Mr. Ravikant Mishra Sir

I Akanksha Gupta of class XII session 2024-25

THIS IS TO CERTIFY THAT Ms Akanksha Gupta OF

I HEREBY DECLARE HE IS WELL BEHAVED TO THE

MR. RAVIKANT Mishra Mr shri chand singh

Guava is a common sweet fruit found in in

The volume of added titrant at which the

solution takes on a persisting solid colour

as in the pink of phenolphthalein indicator.

Guava fruits at different stages of ripening

▸ Add about an equal volume of dil.

1.Weight of the guava fruit for each time

4. END POINT: Colour Changes to pink

Guava Burette Final Volume of Concurrent

Solution reading Reading KMnO4 Reading

Semi-ripened 150 13 137 136.06

For raw guava

2. Practical Chemistry by Laxmi

3. The Family Encyclopedia by Dorling

(b) The strength of oxalate ions of;

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