Deva Chemistry

VENUS PUBLIC
SCHOOL
INVESTIGATORY PROJECT
“SESSION 2024-2025
CHEMISTRY”
SUBMITTED TO:- SUBMITTED BY:-

MRS.ABHA SINGH KUSHWAH DEVASHISH
SHIVHARE
CLASS:- 12TH (PCB)

T
his is to certify that DEVASHISH SHIVHARE of
class 12th B has satisfactorily completed the project
in chemistry on Presence of Oxalate ions prescribed
by the CBSE course in the academic year 2024-25. 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.
MRS ABHA SINGH KUSHWAH

PGT Chemistry
Acknowledgement
I am grateful to my Chemistry
teacher, Mrs.ABHA MA’AM, for the
invaluable guidance and feedback
provided throughout this project.
Mam’s vast knowledge and
encouragement have been
instrumental. I would also like to
thank our principal, for enabling
access to resources that made this
project possible. Finally, I am deeply
thankful to my parents for their
constant support and motivation. This
project would not have been
achievable without them.
Contents
o Certificate
o Acknowledgement
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 of oxalate
AIM 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.
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 ion 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.
T
he volume of added titrant at which the number of moles of titrant
is equal to the number of
moles of analyse, 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 Papers
(B) Chemicals
1. dil. H2SO4
(C) Guava fruits at different

stages of ripening
Chemical 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.
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.
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- 150 13 137 136.06
ripened
Ripened 150 10.8 139.2
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
= 0.581 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/litre of diluted extract
= 0.603 g L-1
3) 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
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.
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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VENUS PUBLIC

SUBMITTED TO:- SUBMITTED BY:-

CLASS:- 12TH (PCB)

MRS ABHA SINGH KUSHWAH

It is a carboxylic acid, primarily found in plants and

Funnel Weighing machine Filter Papers

(C) Guava fruits at different

1) For raw guava

The content of oxalate ions in guava was

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