`KENDRIYA VIDYALAYA

MYSORE

CHEMISTRY
INVESTIGATORY PROJECT

STUDY OF OXALATE ION CONTENT IN GUAVA

BY
ABIN P.A, ADITHYAN AJITH, SHEIK M.D SAJJAD,
M.D FARHAN, YATHARTH AGARWAL AND SUJITH
LEO SIAN
 CERTIFICATE
THIS IS TO CERTIFY THAT ABIN P.A,
ADITHYAN AJITH, SHEIK M.D SAJJAD, M.D
FARHAN, YATHARTH AGARWAL AND SUJITH
LEO SIAN OF CLASS XII ‘B’ HAS SUCCESSFULLY
CARRIED OUT THE INVESTIGATORY PROJECT
ENTITLED “STUDY OF OXALIATE ION CONTENT
IN GUAVA” UNDER THE SUPERVISION OF
CHEMISTRY TEACHER MRS KAVITA FOR THE
ACADEMIC YEAR 2022-23.
ALL THE WORK RELATED TO THE PROJECT IS
DONE BY THE CANDIDATES THEMSELF. THE
APPROACH TOWARDS THE SUBJECT HAS
BEEN SINCERE AND SCIENTIFIC.

SUBJECT TEACHER PRINCIPAL

SIGN SIGN
EXAMINER
SIGN
 ACKNOWLEDGEMENT
I AM GRATEFUL TO MY TEACHER MRS KAVITA. SHE
GAVE US MORAL SUPPORT AND GUIDED ME IN
DIFFERENT MATTERS REGARDING THE TOPIC. I THANK
HER FOR HER OVERALL SUPPORT. I ALSO THANK OUR
PRINCIPAL MR. BINOY FOR HIS SUPPORT AND
ENCOURAGEMENT.
LAST BUT NOT THE LEAST, I WOULD LIKE TO THANK
MY GROUP MATES WHO HELPED ME A LOT IN
GATHERING DIFFERENT INFORMATION, COLLECTING
DATA AND GUIDING ME FROM TIME TO TIME IN
MAKING THIS PROJECT.

THANK YOU
ABIN P.A, ADITHYAN AJITH, SHEIK M.D SAJJAD, M.D
FARHAN, YATHARTH AGARWAL AND SUJITH LEO SIAN
XII B
 CONTENTS

*INTRODUCTION
*AIM
*THEORY
*REQUIREMENTS
*PROCEDURE
*OBSERVATION
*CALCULATION
*PRECAUTIONS
*BIBLIOGRAPHY
 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)
genius 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.
Guavas have a pronounced and typical fragrance,
similar to lemon rind but less in strength.
 AIM

To study the presence of oxalate ions

in guava fruit at different stages of
ripening
 THEORY
Oxalate ions are extracted from the
fruit by boiling pulp with dilute H2SO4. Constituents %Amount
The oxalate ions are estimated
volumetrically, by titrating the solution Water 76.10
with KMnO4 solution. A reagent, called Protein 1.50
the titrant, of a known concentration Fats 0.20
and volume is used to react with a Calcium 0.01
solution of the analyte or titrant, whose Phosphorus 0.04
concentration is not known. Using a Vitamin C 0.03
calibrated burette or chemistry Organic matter 14.50
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.
B) CHEMICALS
 PROCEDURE
(A) Preparation of standard KMnO4 solution-
• Take 0.05g of KMnO4 salt using a spatula in a
watch glass and weight exactly 0.05g of the salt
using weighing machine.
• Now add this 0.05g of salt into 250 ml of water.
(B) Titration of guava pulp with standard KMnO4
solution: -
•Weigh 50g of fresh guava and crush it to a fine
pulp using pestle-mortar.
•Transfer the crushed pulp to a beaker and add
about 50ml of Dil.H2SO4 to it. Boil the content
for about 10 minutes.
•Cool the extract and filter the extract into a
measuring flask
• Make the volume of the filtered extract up to
100ml by adding distilled water to it.
•Now using a pipette take 20ml of the filtered
solution from the measuring flask into a titration
flask and add 20ml of dilute sulphuric acid to it.
•Heat the mixture to about 60°C and titrate the
heated mixture against N/20 KMnO4 solution
taken in burette.

•Titrate the mixture until it changes to a light

pink colour.
•Take the initial and the end readings of the
titration.
•Repeat the above experiment with 50g of 1,2&3
days old guava fruit.
 OBSERVATION
GUAVA EXTRACTED BURETTE READINGS CONCORDANT VOLUME
FROM INITIAL FINAL OF N/20 KMnO4 SOLUTION
USED
FRESH GUAVA
0 105
0 106 106 ml
0 106
2 DAY OLD GUAVA
0 111
0 112 112 ml
0 112
3 DAY OLD GUAVA
0 123
0 124 124 ml
0 124
 CALCULATIONS
 FOR FRESH GUAVA:
N1V1=N2V2
(GUAVA EXTRACT) (KMnO 4 SOLUTION)

N1 x 20=0.25 x 106
N1= (0.25 x 106)/20
N1=1.325g
 STRENGTH OF OXALATE ION (FRESH GUAVA)
= NORMALITY x EQ. MASS OF OXALATE ION
=> 1.325 x 44 g/litre
=> 58.3g/litre
 FOR TWO DAY OLD GUAVA: -
N1V1=N2V2
(GUAVA EXTRACT) (KMnO 4 SOLUTION)

N1 x 20=0.25 x 112
N1= (0.25 x 112)/20
N1=1.40g
  STRENGTH OF OXALATE ION(TWO DAY OLD
GUAVA)
= NORMALITY x EQ. MASS OF OXALATE ION
=> 1.40g x 44 g/litre
=> 61.6 g/litre

 FOR THREE DAY OLD GUAVA: -

N1V1=N2V2
(GUAVA EXTRACT) (KMnO 4 SOLUTION)

N1 x 20=0.25 x 124
N1= (0.25 x 124)/20
N1=1.55 g
 STRENGTH OF OXALATE ION (THREE DAY OLD
GUAVA)
= NORMALITY x EQ. MASS OF OXALATE ION
=> 1.55g x 44 g/litre
=> 68.2 g/litre
 RESULT
The content of oxalate ions present in guava is found to be
______%, which is close to the literal value of _____%.
It was noticed that the content of oxalate ions grows with the
ripening of guava.
 PRECAUTIONS
❖ There should be no parallax error while taking
measurements.
❖ The spillage of chemicals should be checked.
❖ In order to get some idea about the temperature of the
solution touch the flask with the back side of your hand
when it has become unbearable to handle the required
temperature has reached.
❖ Add an equal amount of H2SO4 to the guava extract to
be titrated (say an entire test tube) before adding
KMnO4.
❖ Read the meniscus while taking burette reading with
KMnO4 solution.
 In case, on the addition of KMnO4 brown ppt appears,
this shows that either H2SO4 has not been added or
has been added in an insufficient amount. In that case,
throw away the solution and try again.

CONCLUSION
The strength of oxalate ions_________________
(increases /decreases) as the guava fruit ripens.

BIBILIOGRAPHY
Following books and websites were a source for my project
 COMPREHENSIVE CHEMISTRY LAB MANUAL
 WWW.GOOGLE.COM
 WWW.CBSE.COM
 WWW.YOUTUBE.COM