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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.
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
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
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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