CHEMISTRY

PROJECT

To study the oxalate content in the guava fruit

STUDENT NAME : RAHUL DUTTA

ROLL NO:

CLASS : XII
 ACKNOWLEDGMENT
I would like to express my deepest appreciation to all
those who provided me with the possibility to
accomplish this project. I would like to thank my
Chemistry teacher Mr Errappa Reddy, whose valuable
guidance has helped me complete this project. His
suggestions and instructions have served as a major
contributor towards the completion of the project.

I take this opportunity to thank our head of the

institution, Mr Prasad, who was always supportive and
helpful in fulfilling all our academic requirements.

Last but not the least; I would like to thank all my

classmates who have helped me to conclude this
project.
 TABLE OF CONTENT
 AIM ………………………………………………1

 INTRODUCTION ……………………………….2

 THEORY ……………………………………...

 ABOUT THE BANK MANAGEMENT SYSTEM

 SOURCE CODE

 OUTPUT SCREENSHOTS

 BIBLIOGRAPHY / REFERENCES
 AIM

To study the presence of oxalate ion in guava

fruit at different stages of ripening.

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 INTRODUCTION
About guava :
Guava is a tropical fruit known for its unique flavor, aroma,
and nutritional benefits. It belongs to the Myrtaceae family
and is scientifically known as Psidium guajava. Guava is
native to Central America but is widely cultivated in many
tropical and subtropical regions around the world.
The fruit itself is round or oval in shape,
usually measuring between 2 to 4 inches in diameter. The skin
of the guava can vary in color, ranging from green to yellow
or maroon, depending on the variety. The skin is typically thin
and edible, while the flesh inside is creamy and typically off-
white or pinkish in color. The center of the fruit contains a
cluster of small, hard seeds.
One of the standout features of guava is its
delightful fragrance, which is often described as a
combination of tropical and floral notes. The flavor of guava
is also distinct, offering a sweet and tangy taste that can vary
in intensity depending on the ripeness of the fruit. Some
guava varieties have a stronger acidic taste, while others are
sweeter.In terms of nutritional value, guava is a powerhouse.
It is low in calories and packed with
essential vitamins, minerals, and dietary fiber. Guava is an
excellent source of vitamin C, providing more than four times
the amount found in oranges. It also contains significant

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amounts of vitamin A, vitamin E, potassium, and dietary
fiber.
About Oxalate ion :
The oxalate ion, also known as oxalate, is a polyatomic ion
with the chemical formula C₂O₄²⁻. It consists of two carbon
atoms, four oxygen atoms, and carries a double negative
charge. The oxalate ion is derived from oxalic acid (H₂C₂O₄),
a naturally occurring compound found in many plants and
vegetables.
Oxalate ions are known for their ability
to form salts and crystals, particularly calcium oxalate.
Calcium oxalate crystals are insoluble and can precipitate out
of solution, leading to the formation of kidney stones in some
individuals when they accumulate in the urinary tract.
In terms of its chemical properties,
oxalate is a reducing agent and can undergo various chemical
reactions. It can participate in redox reactions, where it acts as
an electron donor, and can be oxidized to carbon dioxide
(CO₂) or other compounds. Oxalate can also form complexes
with metal ions, forming coordination compounds.
From a dietary perspective, oxalate is
present in many foods, including leafy greens (such as spinach
and beet greens), rhubarb, nuts, chocolate, and certain fruits.
In the human body, oxalate can bind with calcium to form
insoluble crystals, which can contribute to the development of
kidney stones in susceptible individuals. As a result,
individuals prone to kidney stones may need to monitor their
oxalate intake as part of their dietary management.
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 Overall, the oxalate ion is a chemical
entity with various properties and applications, both in
industrial processes and in biological systems. Its presence in
certain foods and its potential health implications make it an
area of interest for researchers and individuals seeking to
maintain a healthy diet and manage specific health conditions.

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 THEORY

 To obtain oxalate ions from the fruit, the pulp is

boiled with a diluted H2SO4 solution. The
concentration of oxalate ions in the solution is
determined by performing a volumetric estimation.
This is done by titrating the solution with a KMnO4
solution.
 In the process of titration, a known concentration of
a reagent, referred to as the titrant, is utilized. The
titrant, in a standardized solution with a specific
volume, reacts with a solution containing either the
analyte or titrant whose concentration is unknown.
 By employing a calibrated burette or a chemistry
pipetting syringe, one can accurately introduce the
titrant into the solution. This enables the
determination of the precise quantity of titrant
consumed upon reaching the endpoint.
 The endpoint corresponds to the stage where the
titration is considered finished, as indicated by an
indicator. Ideally, this volume should be equal to the
equivalence point.

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 CONSTITUENTS % AMOUNT

Water 76.10

Protein 1.50

Fats 0.20

Calcium 0.01

Phosphorus 0.04

Vitamin “C” 0.03

Organic matter 14.50

[5e- + 8H+ + MnO4 → Mn2+ + 4H2O]*2

[C2O4 2- → 2CO2 + 2e- ]*5
---------------------------------------------------------------
16H+ + 2MnO4 - + 5C2O4 2- →10CO2 + 2Mn2+ + 8H2O

To balance the overall equation, we need to ensure that the

number of electrons gained in the reduction half-reaction
equals the number of electrons lost in the oxidation half-
reaction.

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The endpoint of a titration is reached when the volume of added
titrant corresponds to the number of moles of the analyte, or a
multiple thereof (such as in the case of polyprotic acids). In a
typical strong acid-strong base titration, the endpoint occurs
when the pH of the solution is approximately 7, often
accompanied by the appearance of a consistent solid colour,
such as the pink hue observed with phenolphthalein indicator.

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 REQUIREMENTS
1) Apparatus

100ml measuring flask burette Pestle and mortar

Funnel Papers and weighing machine

Filter
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 2) Chemicals
 Dilute H2SO4
 (N/10) KMnO4 solution
3) Guava fruits at different stages of ripening

Chemical Equations :-
Molecular equations -

 2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O +

4[O] HOOC - COOH.2H2O + [O] → 2CO2 + 2H2O x 5

 2KMnO4 + 3H2SO4 + 5HOOC-COOH.2H2O → K2SO4 +

2MnSO4 + 18H2O + 10CO2

Ionic equations :-
 MnO4 - + 16H+ + 5e- → Mn2+ + 4H2O x 2
 C2O4 2-→ 2CO2 + 2e- x 5

 2MnO4 - + 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2

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Procedure :-

 Measure the weight of a 50 g fresh guava and

proceeded to crush it into a fine pulp using a pestle
and mortar.
 transferred the crushed pulp into a beaker and
introduced approximately 50 ml of dilute H2SO4 to
it.
 The contents were boiled for approximately 10
minutes, followed by cooling and filtration of the
mixture into a 100 ml measuring flask.
 The volume was adjusted to 100 ml by adding a
sufficient quantity of distilled water.
 Extracted a 20 ml portion of the solution from the
flask and subsequently combined it with 20 ml of
dilute sulfuric acid.
 The mixture was heated to approximately 60°C and
subjected to titration against a (N/10) KMnO4
solution, which was placed in a burette. The
titration continued until the appearance of a pink
colour signified the endpoint.
 The aforementioned experiment was replicated
using 50 g of guava fruits that were 1 day, 2 days,
and 3 days old.
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Precautions :-
 Care should be taken to ensure there is no parallax
when making measurements.
 It is important to monitor and prevent any spillage
of chemicals.
 It is recommended to refrain from using a burette
with a rubber tap since KMnO4 can react with
rubber.
 Before adding KMnO4, include approximately an
equal volume of diluted H2SO4 to the guava
extract that needs to be titrated, such as filling a test
tube completely.
 When reading the burette with KMnO4 solution,
ensure to read the upper meniscus of the liquid.
 If a brown precipitate appears upon adding
KMnO4, it indicates that either H2SO4 was not
added or was added in insufficient quantity. In such
situations, discard the solution and perform the
titration again.

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 Observations :-
 Weight of the guava fruit for each time was 50
g.
 Volume of guava extract taken for each
titration was 10 ml.
 Normality of KMnO4 solution was (1 / 10).
 End point : Colour changes to pink
GUAVA BURETTE FINAL VOLUME OF KMnO4
SOLUTION READING READING
INITIAL
RAW 150 18 132

SEMI- 150 13 137

RIPENED
RIPENED 150 10.8 139.2

Concordant Reading :- 136.06

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Calculations :-

1) For Raw guava :-

N1V1 = N2V2
N1 x 10 = (1 / 10) x 132
N1 = 132 /100 = 1.32

Strength of oxalate in fresh guava extract

= normality x Eq. mass of oxalate ion
= 1.32 /100 x 44g / litre of diluted extract = 0.581g
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 ripened guava extract

= 1.39 /100 x 44g / litre of diluted extract
= 0.612 g L-1

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 Result :-

1) The Normality of oxalate ion of:

Fresh guava solution is = 1.32 N

Semi – Ripened guava solutions = 1.37 N
Ripened Guava solution is = 1.39 N
2) The Strength of oxalate ions of :

Fresh Guava Solution is = 0.58 gL-1

Semi – Ripened Guava solution is = 0.60 gL-1
Ripened Guava Solution is = 0.61 gL-1

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 CONCLUSION

 The guava was determined to have an oxalate

ion content of 59.67 percent, which closely
aligns with the literature value of 60 percent.

 Observations revealed that the oxalate ion

content increases as the guava ripens.

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 BIBLIOGRAPHY

STUDY OF OXALATE ION

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