PM SHRI JAWAHAR NAVODAYA VIDYALAYA

KATHLAL KHEDA

NAME:JAYMIN RATHOD
CLASS: 12 (Sci.)
ROLL NO: 17

SUBJECT: CHEMISTRY

TOPIC:OXALATE ION PRESENCE IN GUAVA FRUIT AT

DIFFERENT RIPENING STAGES
 L
CERTIFICATE

This is to certify that, this Chemistry Investigatory Project on the topic

"Oxalate lon Presence in Guava Fruit at Different Ripening Stages' has
been successfully completed by JAYMIN RATHOD of class Xll-A under
the guidance of Mr/Mrs. SIMA MADAM (P.G.TChemistry) at PM SHRI
JAWAHAR NAVODAYA VIDYALAYA KATHLAL-KHEDA for the partial
fulfillment of Biology Practical in the curriculum of CBSE for the acaemic
year 2023-24.

Signature of External Examiner Signature Internal Examiner

Signature of the Principal

 ACKNOWLEDGEMENT

Iowea great many thanks to great many people who

helped and supported me during this project.l express
my thanks to Principal sir,Mr.Anil Kamble for extending
her support. My deepest thanks to Mrs. Sima Madam,
the guide of the project for guiding and correcting my
various documents with attention and care. She has
taken pain to go through the project and make correction
as and when needed.
Contents
oAim of the project
b Jntroduction
oTheory
oKequirements
oChemícal quations
oProcedure
oPrecautions
oObsevations
oCalculations
Conclusions
 To study the presence of
Oxalate ions in guava fruit at
different stages of
ripening.
Introduction
uava isa common sweet fruit found in India and

G 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?
tis 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
Constituents % Amount
xalate ions are
extracted from the Water 76. 10

fruit by boiling pulp Protein 1.50

Fats 0.20
with dilute H,SO4.
Caleium 0.01
The oxalate ions are estimated
Phosphorus 0.04

volumetrically, by titrating the Vitamin C* 003

Organic matter
solution with KMnO4 solution. 14.50

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

[5e' + 8H + MnO, ’ Mn +4H;0]*2 volume is used to react
with asolution of the analyte or
[C:0, ’ 2C0,+ 2e]*5
titrand, whose
16H+ 2MnO, + 5C,0, ’ 10CO,+ 2Mn + 8H,0 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.
he volume of added titrant at which the number of moles of titrant is
equal to the number of moles of
125
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.
 Requirements
(A)Apparatus
100 ml measuring flask Pestle & Mortar Beaker Burette

400
b00 mL

20
40

Funnel Weighing machine Filter Papers

(B) Chemicals
1. dil. HzSO4 2. (N/10)
KMnO4
solution

potassium permanganate
(C) Guava fruits at different KMO4
stages of ripening.
 Chemical Equations
Molecukar Equations
2KMnO4+ 3H2SO4 ’ KzSO4+ 2MmSO4+2Hz0 + 40]
HOOC-COOH.2H20 + [O] so-792C02+ 2Hz0 x5
3KMnO4t 3H2SO4+5 HOOC-COOH.2Hz0 ’
KzSO4+ 2MmSO4+ 18H20 + 10C02

Konic EqMations
Mm0++16H*+ 5e ’Mm2*4 4H20x2
Cz04 2C02+ Zex 5
2Mm0++ 16H*+ 5Cz042 ’ 2Mm2*+8H20 + 10CO2

Procedure
(1)weighed 50 g of fresh guava and crushed it to a fune pulp uing pestle
and mortar.
(2)Transferred the crushed pulp to a beaker and added about 5O ml dilute
HaSO, 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 6o° C and titrated it against (n/10) KMnO.
solution taken in a burette till the end point had an appearace of pink
colour.

(7) RepEated the above experiment with 50g of 1day, 2 day and 3 day old
guava fruits.
 Precautions
1. There should be noparallax while taking measurements.
2.Spíllage of chemicals should be checkked.
3. Avoid tihe use of burette having a rubber tap as KMno,attacks rubber.
4. tn order to get some idea about the temperature of the solution touch
the flask with the back side ofyour hand. when it becomes
unbearable to touch, the required temperature is reached.
5. Add about an equal volume of dil. HaSO. to the guava extract to be
titrated (say a full test tube) before adaing KMnO,.
6. Read the upper meniscus wnile talzing burette reading with KMnO4
solution.
. ln case, on addition of KMo. a brown ppt. appears, thís shows that
eitiner Haso, has not been added or has been added in insufficient
amount. tn such a case, throw awaythe solution and titrate again.

Observations
1. Weight of the guava fruit for each time was 50 9.
2. Volume of gava extract taken for each títratiDn was 0 m.
3. Normality of KMno, solution was (1/10).
4. END POINT: colour Changes to pnk
Guava BUrette Final Volume of Concurent
solution reading REQding KMnO4 REQding
tnitial
RAW 150 18 132

Semi-ripened150 13 137 136.06

RÍpened 150 10.8 139.2

 Calculations
1) For raw guava
NIV1 = N2V2
>N1X 10 = (/10) x132
>1/10 x Normality of oxalate (X/100) = strength of oxalate in fresh
guava extract = normalityx Eq, mass of oxalate ion
= 1.32/100X 44g/itre of diuted extract

2) For semi ripened guava (1 day old).

Strength of oxalate in one day old guava extract
= (L.37 /100) x 44g/itre of diluted extract
= Q.603gL
3) For ripened guava
Strength of oxalate in fresh guava extract
=( 1.39/100) x 44g/litre of diluted extract
=0.6129 L

Results
(a) The normality of oxalate ions ofi
(() Fresh guava solution is =1.32 _ml
(é) semi-ripen guava solutíon is = 137 _ml
(úi) Ripened guava solution is =1.39 _ml
(0) The strength of oxalate ions of
(() Fresh guava solution is =_0.53_ ml
() semi-ripened guava is = 0.60 ml
(00) Ripened guava is =0.61 ml