JAWAHAR NAVODAYA VIDYALAYA

KANNUR

ACADEMIC SESSION 2024-25

Chemistry Investigatory Project

Topic : Investigating Presence of Oxalate

Ions In Guava Fruit

Submitted By : VM HARINANDH
INVESTIGATING
PRESENCE OF OXALATE
IONS IN GUAVA FRUIT
 CERTIFICATE
This is to certify that this project is
submitted by VM HARINANDH of class
XII, JAWAHAR NAVODAYA VIDYALAYA
KANNUR. This project has successfully
completed the research on a project
carried out in the chemistry lab under
the guidance of Ms. Geetha K (PGT
Chemistry) during the academic year
2024-25.

Signature of the Guide Principal’s Signature

Submitted For ALL INDIA SENIOR SECONDARY

EXAMINATION Held On At
JAWAHAR NAVODAYA VIDYALAYA KANNUR .

Internal Examiner External Examiner

 ACKNOWLEDGEMENT

This project would not have been possible

without the support and guidance of my
Physics teacher, to whom I’m deeply
indebted, the facilities provided by the
Physics Lab and the patience and
cooperation of many. I would like to express
my sincere gratitude to all who helped me
with this project.
INDEX
1. Aim
2. Introduction
3. Materials Required
4. Procedure
5. Calculations
6. Results
 7. Conclusion
AIM

The aim of this project is to determine

the concentration of oxalate ions in
guava fruit. Oxalate ions are
compounds commonly
found in plants, including fruits like
guava, and they play a crucial role
in human health.

INTRODUCTION
Guava (Psidium guajava) is a tropical fruit
known for its rich nutritional content, including
vitamin C, dietary fiber, and various minerals.
Additionally, guava contains oxalate ions,
which are naturally occurring compounds found
in many plants. Oxalates are known to form
insoluble calcium salts in the body and are
associated with kidney stones when consumed
in excessive amounts. Hence, it’s essential to
understand the concentration of oxalate ions in
guava fruit for dietary considerations.

MATERIALS REQUIRED
1. Fresh Guava Fruit
2. Distilled Water
3. Oxalic Acid Solution (standard)
4. Sulfuric acid
5. Potassium permanganate solution
6. Beaker
7. Test tube
8. Pipette
9. Bunsen burner
10.Safety goggles and gloves
 PROCEDURE

1. Preparation of guava extract:

• A. Wash the guava fruit thoroughly
under running water.
• B. Cut the guava into small pieces,
removing seeds if present.
• C. Blend the guava pieces with distilled
water to form a smooth extract.
• D. Filter the guava extract to obtain a
clear solution.
2. Standardization of oxalic acid solution:
• a. Prepare a standard oxalic acid solution
of known concentration.
• B. Titrate the oxalic acid solution against
potassium permanganate solution until a
permanent pink color is obtained.
• 3.Titration of guava extract:
• a. Pipette out a measured volume of guava
extract into a conical flask.
• B. Add a few drops of sulfuric acid to the
flask to acidify the solution.
• C. Titrate the solution with the
standardized oxalic acid solution until the
pink color persists.
• D. Note the volume of oxalic acid solution
used for titration

Observation
1. Weight of the guava fruit for each
time was 50 g.
2. Volume of guava extract taken for
each titration was 20 ml.
3. Normality of KMnO4 solution
was (1/10).
4. Color Changes to pink
Guava Burette Final Volume Concurrent
Solution reading Reading of Reading
Initial KMnO4

Raw 150
Semi 150
ripened
Ripened 150

CALCULATIONS
For raw guava

N1V1 = N2V2
➔ N1 x 10 = (1/10) x132
➔ 1/10 x Normality of oxalate = (x/100) =
strength of oxalate in fresh guava extract =
normality x Eq.
Mass of oxalate ion = _____/100 x 44g/litre of
diluted extract.
= _______ g L -1

For semi ripened guava (1 day old).

Strength of oxalate in one day old guava extract
= (____ /100) x 44g/litre of diluted extract
= _______g L -1

For ripened guava

Strength of oxalate in fresh guava extract

= (_____/100) x 44g/litre of diluted extract
= _______ g L -1
RESULTS
The normality of oxalate ions of;

(i) Fresh guava solution is = _____ ml

(ii) Semi-ripen guava solution is = _____ ml
(iii) Ripened guava solution is = ______ml The

Strength of oxalate ions of;

(i) Fresh guava solution is = _____ml
(ii) Semi-ripened guava is = ______ ml
(iii) Ripened guava is = ______ ml
 CONCLUSION
In conclusion, the experiment
successfully determined the
concentration of oxalate ions in guava
fruit. Further research could explore
the variation in oxalate content
among different varieties of guava
and investigate methods to reduce
oxalate levels in fruits for dietary
purposes.