CHEMISTRY

INVESTIGATORY PROJECT

AIM OF THE PROJECT:

To study the presence of oxalate ion content in guava fruit at different stages of
ripening.

INTRODUCTION:
Guava is sweet, juicy and light or dark green colored fruit. It is cultivated in all
parts of India. When ripe it acquires yellow color and has a penetrating 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.
Besides its unique flavor and fragrance, guava has been hailed as one of the
super fruits due to the numerous health benefits it offers. It indeed is a
powerhouse of nutrients. This humble fruit is extraordinarily rich in vitamin C,
lycopene and antioxidants that are beneficial for skin. Guavas are also rich in
manganese which helps the body to absorb other key nutrients from the food
that we eat. Guavas contain folate, a mineral which helps promote fertility. The
potassium in guavas helps normalize blood pressure as well. Since it contains
about 80% of water it helps keep our skin hydrated.
APPLICATIONS:
As one guava has a high content of vitamin C, one guava fruit contains 4 times
more vitamin C than an average size orange and 10 times more vitamin A than a
lemon.
It also contains vitamin B2, E and K, fiber, calcium, copper, folate, iron,
manganese, phosphorous and potassium. With all the nutrition that it provides,
guava hardly contains any fats. Moreover, it is one of the least chemically treated
and sprayed fruits.
Some of the wider applications, guava is related to health. They are:

1. IMMUNITY BOOSTER
Vitamin C present in guava helps improve immunity and protects us against
common infections and pathogens.

2. LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other polyphenols act as potent antioxidants
which neutralize free radicals generated in the body, preventing the growth of
the cancer cells.

3. DIABETES-FRIENDLY
Due to rich fiber content and low glycemic index, guavas prevent the
development of diabetes. While the low glycemic index inhibits a sudden spike in
sugar levels, the fiber content ensures the sugar levels are well regulated

4. HEART HEALTHY
Guavas improve the sodium and potassium balance of the body, thereby
regulating blood pressure in patients with hypertension. Guavas also help lower
the levels of triglycerides and bad cholesterol (LDL), which contribute to the
development of heart disease.
5. ANTI-AGEING PROPERTIES
Guavas are rich in vitamin A, vitamin C and antioxidants like carotene and
lycopene which help protect the skin from wrinkles. A guava a day, keeps fine
lines away.

6. GOOD FOR OUR BRAIN

Guavas contain vitamin B3 and vitamin B6, also known as niacin and pyridoxine
respectively, which help in improving blood circulation to the brain, stimulating
cognitive function and relaxing the nerves.
Thus, there are several aspects in which guava is helpful in maintaining our
physical and mental health.
EXPERIMENT:
To study the presence of oxalate ion content in guava fruit at different stages of
ripening.

REQUIREMENTS:
100ml measuring flask, pestle and mortar, titration flask, funnel, burette,
weight-box, pipette, filter paper, dilute H₂SO₄, N/20KMnO₄ solution and guava
fruits at different stages of ripening.

THEORY:
Oxalate ions are extracted from the fruit by boiling pulp with dil. H₂SO₄. Then
oxalate ions are estimated volumetrically by titrating the solution with standard
KMnO₄ solution.

A reagent, called the titrant of known concentration (a standard solution) and

volume is used to react with a solution of analyte or titrand, which is known.
Using a calibrated burette or pipetting syringe to add the titrant, it is possible to
determine the exact amount that has been consumed when endpoint is reached.

CONSTITUENTS % AMOUNT

water 76.10
protein 1.50
fats 0.20
calcium 0.01
phosphorus 0.04
Vitamin C 0.03
Organic matter 14.05
 CHEMICAL EQUATION:

{2KMnO4 + 3H2SO4 K2SO4+2MnSO4+3H2O+5[O]}*2

{HOOC-COOH.2H2O +[O] 2CO2+ 2H2O }*5

______________________________________________________________________
2KMnO4+ 3H2SO4+5HOOC-COOH.2H2O K2SO4+2MnSO4+18H2O+ 10CO2

Ionic Equation:

{MnO4- + 8H+ + 5e- Mn2+ + 4H2O}*2

[ C2O42- 2CO2+ 2e- ] * 5
______________________________________________________________________
2MnO4- + 16H+ + 5C2O42- 2Mn2++ 8H2O + 10CO2
 PROCEDURE:

1. Weigh 50.0 g of fresh guava and crush it to a fine pulp using pestle-
mortar.

2. Transfer the crushed pulp to a beaker and add about 50 ml dil.

H₂SO₄ to it and boil the contents for about 10 minutes.

3. Cool and filter the contents in a 100 ml measuring flask. Make the
volume up to 100 ml by adding sufficient distilled water.

4. Now take 20 ml of the solution from the measuring flask into a

titrating flask and add 20 ml of dilute sulphuric acid to it.

5. Heat the mixture to about 60ᵒC and titrate it against N/20 KMnO₄
solution taken in a burette till the end point is appearance of
permanent light-pink color.

6. Repeat the above experiment with 50.0 g of guava fruit of 1,2 and
3 days old.
 OBSERVATIONS:

1. Weight of guava fruit taken each time = 50.0 g

2. Volume of guava extract taken in each titration = 20.0 mL
3. Normality of KMnO₄ solution = 1/20
4. End point: colorless to permanent light pink.

GUAVA EXTRACT INITIAL FINAL VOLUME OF

SOLUTION READING READING KMnO4 USED
RAW 150 18 132

SEMI RIPENED 150 13 137

RIPENED 150 11 139
CALCULATIONS:
At the end point : N1V1 = N2V2

1. For raw guava :

Normality of KMnO4 sol.(N2) = 1/20
Vol. of KMnO4 sol. used (V2) = 132mL
Vol. of guava sol. used (V1) = 20mL
𝑁 2⋅𝑉 2 132
Normality of oxalate in guava(N1) = = = 0.33
𝑉1 20⋅ 20

Strength of oxalate in guava = Normality * Eq. mass of oxalate ion

= 0.33 * 44 g/L
= 14.52 g/L

2. For semi ripened guava (1 day old)

Normality of KMnO4 sol.(N2) = 1/20
Vol. of KMnO4 sol. used (V2) = 132mL
Vol. of guava sol. used (V1) = 20mL
𝑁 2.𝑉 2 137
Normality of oxalate in guava(N1) = = = 0.3425
𝑉1 20⋅ 20

Strength of oxalate in guava = Normality * Eq. mass of oxalate ion

= 0.3425 * 44 g/L
= 15.07 g/L

3. For ripened guava

Normality of KMnO4 sol.(N2) = 1/20
Vol. of KMnO4 sol. used (V2) = 132mL
Vol. of guava sol. used (V1) = 20mL
𝑁 2.𝑉 2 139
Normality of oxalate in guava(N1) = = = 0.3475
𝑉1 20⋅ 20
Strength of oxalate in guava = Normality * Eq. mass of oxalate ion
= 0.3475 * 44 g/L
= 15.29 g/L

RESULT:
(A) The normality of oxalate ion of guava extract:
1. Fresh guava solution is = 0.33 N
2. Semi ripened guava solution is = 0.3425 N
3. Ripened guava solution is = 0.3475 N

(B) The strength of oxalate ions of:

1. Fresh guava solution is = 14.52 g/L
2. Semi ripened guava is = 15.07 g/L
3. Ripened guava is = 15.29 g/L

CONCLUSION:
The concentration of the oxalate ion increases with increase with ripening of
the fruit.
 PRECAUTIONS:
1. KMnO4 solution is always taken in the burette.

2. Avoid the use of burette having a rubber tap as KMnO4 attacks rubber.

3. In order to get some idea about the temperature of the solution touch the
flask to the back side of your hand. When it becomes unbearable to touch, the
required temperature is reached.

4. Add about an equal volume of dil. H2SO4 to the guava extract to be titrated
(say a full test tube) before adding KMnO4

5. Read the upper meniscus while taking burette reading with KMnO4 solution.

6. In case, on addition of KMnO4a brown ppt. appears, this shows that either
H2SO4has not been added or has been added in insufficient amount. In such a
case, throw away the solution and titrate again.

7. The concentration of oxalate ion obtained from the filtrate is unfavourably

high. If the titration is carried with concentrated filtrate, the scale of the burette
is out of scope in regard to the concentration of the oxalate ion. So diluting the
concentrated filtrate to an appropriate proportion and titrating it with KMnO4
and estimating the end point will make itfavourable . After estimating the end
from the diluted solution, the original concentration of the concentrated filtrate
can be calculated by multiplying the concentration the estimated filtrate with
the factor by which it was diluted.
 BIBLIOGRAPHY :

1. www.thechemistryguru.com

2. INDIAN INSTITUTE OF APPLIED SCIENCE:

http://www.ias.ac.in/currsci/aug102001/248.pdf

3. Comprehensive Practical Chemistry for Class XII