SUGHAR SINGH

ACADEMY
Swarn Jayanti Vihar, Kanpur

Investigatory Project(Chemistry)
2024-2025
Submitted by: SUBMITTED TO:
Ashutosh Srivastava Mr. Abhitesh Tiwari
XII-(CBSE)
 CERTIFICATE
This is to certify that ASHUTOSH
SRIVASTAVA of class XII- B has successfully
completed the investigatory project on
the topic presence of oxalate ions in
guava fruit at different stages of ripening.
under the guidance of Mr. ABHITESH
TIWARI sir during the year 2024- 2025 in
the partial fulfilment of the physics
practical examination conducted by CBSE.

ABHITESH TIWARI
INTERNAL EXAMINER EXTERNAL EXAMINER

HEMLATA SHUKLA
PRINCIPAL
 Acknowledgement
I would like to acknowledge everyone who
played a role in my academic
accomplishment. First of all my parents, who
supported me with love and understanding.
Without you I could never have reached this
current level of
success. Secondly, my teacher ABHITESH
TIWARI who has provided patient advice and
guidance throughout the research process.
Thank you all for unwavering support. I
would also like to extend my gratitude to the
Principal ma’am for providing me with all the
facility that was required. Last but not the
least; I would extend my gratitude towards all
teaching and non-teaching staff of my school
Sughar Singh Academy and towards my
friends who has supported me to complete
this project.

ASHUTOSH SRIVASTAVA
CLASS XII-B
 CONTENT
• Aim of the project

• Introduction

• Theory

• Requirements

• Chemical Equations

• Procedure

• Precautions

• Observations

• Calculations

• Conclusions

• Bibliography
 AIM
To study the presence of oxalate ions in guava fruit at
different stages of ripening.

INTRODUCTION
THEORY
 REQUIREMENTS
1. Apparatus
100ml measuring flask Pestle & Mortar Beaker Burette

Funnel Weighing Machine Filter Paper

2. Chemicals
(i) dil. H2SO4 (ii) (N/10)KMnO4 soln.

3. Guava fruits at different

stages of ripening.
 CHEMICAL EQUATION
MOLECULAR EQUATIONS
2KMnO4+3H2SO4+[O]→2CO2+2H2O +4[O]
HOOC-COOH.2H2O + [O] → 2CO2+ 2H2O x 5
3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O → K2SO4+ 2MnSO4+ 18H2O + 10CO2

IONIC EQUATION
MnO4-+16H++5e-→Mn2++4H2O x 2
C2O4→2CO2+2e- x 5
2MnO4-+16H++5C2O42-→2Mn2++8H2O+10CO2

PROCEDURE
1. Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle and
mortar.
2. Transferred the crushed pulp to a beaker and added about 50 ml dilute
H2SO4 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 600 C and titrated it against (n/10) KMnO4
solution taken in a burette till the end point had an appearance of pink colour.
7. Repeated the above experiment with 50 g of 1day, 2 day and 3 day old guava
fruits
 PRECAUTION
1. There should be no parallax while taking measurements.
2. Spillage of chemicals should be checked.
3. Avoid the use of burette having a rubber tap as KMnO4attacks
rubber.
4. In order to get some idea about the temperature of the solution
touch the flask with the back side of your hand. When it becomes
unbearable to touch, the required temperature is reached.
5. Add about an equal volume of dil. H2SO4 to the guava extract to be
titrated (say a full test tube) before adding KMnO4.
6. Read the upper meniscus while taking burette reading with KMnO4
solution.
7. In case, on addition of KMnO4 a brown ppt. appears, this shows
that either H2SO4 has not been added or has been added in
insufficient amount. In such a case, throw away the solution and
titrate again.

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. END POINT: Colour Changes to pink
 CALCULATION
1) 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
= 1.32/100 x 44g/litre of diluted extract
= 0.581 g 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 fresh guava extract
= (1.39/100) x 44g/litre of diluted extract
= 0.612 g L-1

RESULTS
(a) The normality of oxalate ions of;
• Fresh guava solution is = 1.32 ml
• Semi-ripen guava solution is = 1.37 ml
• Ripened guava solution is = 1.39 ml
(b) The strength of oxalate ions of;
• Fresh guava solution is = 0.58 ml
• Semi-ripened guava is = 0.60 ml
• Ripened guava is = 0.61 ml
 CONCLUSION
The content of oxalate ions in guava was
found to be 59.67%, which is close to the
literature value of 60 %. It was also noticed
that the content of oxalic ions grows with
ripening of guava.
 BIBLIOGRAPHY
Search engines used:
➢ www.google.com
➢ www.wikipedia.com
➢ www.reader.google.com
➢ www.labs.google.com
➢ www.quora.com