INDIA INTERNATIONAL SCHOOL

SHARJAH

CHEMISTRY PROJECT ON
TOPIC: -Study of oxalate ion in guava fruit at different stages of ripening

Submitted By

Saba Muskan Ismail

(Reg. No.5900)

Under the guidance of

Ms. MANIZA SOFI

2023-24
 INDIA INTERNATIONAL SCHOOL
SHARJAH

Certificate
Department of Chemistry

This is to certify that Saba Muskan Ismail of class 12 c has carried

out the necessary Record Work under my supervision for the academic
year 2023-2024.

Seal Teacher in-Charge

Ms. Maniza Sofi
(HOD, Dept. of Chemistry)
Date:
Year: 2023-24

(Examiner)
 ACKNOWLEDGEMENT

I take this opportunity to convey my hearty and sincere thanks to Ms. Maniza
sofi, my Chemistry teacher who always gave valuable suggestion, support,
encouragement and supervision for completion of my project. Her moral support
and continuous guidance enabled me to complete my work successfully.
I wish to express my sincere gratitude to Dr. Manju Reji (Principal) and other
staff for their advice and guidance in doing this report.
I take this opportunity to convey my thanks to my Parents, Friends and all those
people who have helped me during the journey of my Record Report, which I have
completed successfully. This report has given a wonderful and enlightening
experience to me.

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 INDEX

S. No Topic Page. No.

1 AIM OF THE PROJECT

2 INTRODUCTION

3 APPLICATION
4 EXPERIMENT

5 REQUIREMENTS

6 THEORY

7 PROCEDURE

8 OBSERVATION

9 CALCULATION

10 RESULT

11 CONCLUSION

12 PRECAUTION

13 BIBLOGRAPHY

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 OBJECTIVE

 the objective of this project is to study of oxalate ion in guava

fruit at different stages of ripening

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 INTRODUCTION

Guava is a common sweet fruit found in India and many other places
which contains about 100 species of tropical shrub Guavas are plants in the
myrtle family (Myrtaceae) genus psidium ( meaning “ pomegranate” in
Latin)

On ripening it turns yellow in color. Rich in vitamin C, this fruit is a rich

source of oxalate ions whose content varies during different stages of
ripening.

Guavas have a pronounced and typical fragrance, similar to lemon ring 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 exerted in the form of urine as waste.
Too much of oxalate in our urine results in a medical condition called
hyperoxualuria, commonly referred to as kidney stones.

Diet is looked upon as a preventive measure in addition to medication to

treat kidney stones.

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 DAILY LIFE APPLICATION OF GUAVA

A. IMMUNITY BOOSTER

Vitamins C present in guava helps improve immunity and protects us

against common infections and pathogens.

B. 2.LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other polyphenols act as

potent antioxidants which neutralize free radicals generated in the
body.

C.DIABETES-FRIENDLY

Due to rich fiber content and low glycemic index, guavas

prevent the development of diabetes

D.HEART HEALTHY

Guavas improve the sodium and potassium balance of the body,

thereby regulating blood.

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 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

REQUIREMENTS

 Required 100 Ml. Measuring Flask,

 Pestle & Mortar,
 Beaker,
 Titration Flask,
 Funnel,
 Burette,
 Weight-Box,
 Pipette,
 Filter Paper,
 Dilute H2so4, N/20 Kmno4 Solution,
 Guava Fruits At Different Stages Of Ripening

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 PROCEDURE

1. 1. Weigh 50.0 g of fresh guava & crush it to a fine pulp using pestle-
mortar.
2.
3. 2. Transfer the crushed pulp to a beaker & add about 50 ml. dil. H2SO4
to it. Boil the contents for about 2 minutes.
4.
5. 3. Cool & filter the contents in a 100 ml. measuring flask. Make the
volume up to 100 ml. by adding distilled water.
6.
7. 4. Take 20 ml. of the solution from the measuring flask into a titration
flask& add 20 ml. of dil.H2SO4 to it. Heat the mixture to about 60oC &
titrate it against N/20 KMnO4 solution taken in a burette.
8.
9. 5. END POINT: appearance of permanent Light- Pink color.
10.
6. Repeat the exp. With 50.0 g of 1, 2 & 3 days old guava fruit.

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 MOLECULAR EQUATION

2KMnO4 + 3H2SO4 ----------------------- K2SO4 + 2MnSO4 + 2H2O + 4 [O]

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

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

2MnSO4 + 18H2O +10CO2

IONIC EQUATION

MNO4- + 16H+ + 5e- ---------- Mn2+ + 4H2O * 2

C2O4 ----------- 2CO2 + 2e-*5

2MnO4- + 16H+ + 5C2O42- -------------------------------2Mn2+ + 8H2O + 10CO2

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 OBSERVATION

 Weight of the guava fruit for each time was: - 50g

 Volume of guava extract taken from each titration was: 20 ml

 Normality of KMnO4 solution was (1/10)

 END POINT: color changes to pink

Guava Burette Final reading Volume of

Solution Reading initial KMnO4

Raw 150 18 132

Semi- 150 13 137
ripened
ripened 150 10.8 139.2

Concordant volume :- 136.06

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CALCULATION

For fresh Guava

N1V1 = N2V2

N1*10 = 1/10*132

Normality of oxalate = (X/100) = strength of oxalate in fresh

guava extract = normality x Eq. mass of oxalate ion
=1.32/100x44g/litre of diluted extract
=0.581 g L-1
For semi ripened guava (1-day old)
Strength of oxalate in one-day old guava extract
= (1.32/100) x 44g/litre of diluted extract
=0.603 g L-1
For ripened guava
Strength of oxalate in fresh guava extract
= (1.32/100) x44g/litre of diluted extract
=0.612 g L-1

RESULT

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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

CONCLUSION

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 The percentage of oxalate ion decreases in guava fruit if
time passes

 The percentage of oxalate ion highest when we pluck it and

this percentage of oxalate ion continuously decreases

 This indicate the presence of oxalate ion in guava fruit

 The content of oxalate ions in guava was found to be 59.67

percent

 It was also noticed that the content of oxalic ions grows with
ripening of guava

PRECAUTION
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 There should be no parallax while taking measurement

 Spillage of chemicals should be checked

 Avoid the use of burette having a rubber tap as KMnO4

attacks rubber.

 Read the upper meniscus while taking burette reading with

KMnO4

 Guava fruit should be fresh

 In order to get some idea about the temperature of the

solution touch the flask with the back side of your hand.

Bibliography

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 www.sbbheducation.com
 www.wikipedia.com
 www.slideshare.net
 www.sbbh4u.com
 www.cooltext.com
 www.labsbbhedu.com
 www.pexels.com

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