CHEMISTRY

INVESTIGATORY
PROJECT
TO STUDY THE PRESENCE OF
OXALATE ION IN GUAVA
FRUIT AT DIFFERENT STAGES
OF RIPENING

NAME: SOURODIP ROY

CLASS: XII SEC: A
ROLL NO.:
 CERTIFICATE
This is to certify that Sourodip Roy, a student
of Class-XII (A) has successfully completed the
investigatory project "To study the presence of
oxalate ion in guava fruit at different stages of
ripening" under the guidance of
MR. SUBHADIP SIL (CHEMISTRY TEACHER)
during the year 2024-25 in fulfillment of
chemistry practical examination conducted by
AISSCE, NEW DELHI

_____________ _____________
Initial Of Internal Initial Of External
ACKNOWLEDGEMENT
I would like to give my sincere thanks to
our Chemistry teacher
"Mr. SUBHADIP SIL" for extending his kind
support and guidance throughout the
experiment and from the bottom of our
heart in helping us in the learning process
and being the constant source of
motivation. Last but not the least, I am
grateful to our parents and my friends for
being so supportive and constantly
inspiring us to perform better. Without
their help it was not possible to
accomplish this Project.
INDEX
EXPERIMENT:- TO STUDY THE PRESENCE OF
1
OXALATE ION IN GUAVA FRUIT AT DIFFERENT
STAGES OF RIPING
AIM
APPARATUS
METERIAL REQUIRED
THEORY
PROCEDURE
OBSERVATION
CALCULATIONS
RESULT

2 BIBLIOGRAPHY
AIM:
TO STUDY THE PRESENCE OF OXALATE ION IN
GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING

APPARATUS:
100 ml measuring flask, beaker, burette, pipette
Titration-flask, funnel, pestle, mortar weight box
and filter paper.

Meterials Required:
Guava fruit at different stages of ripening
i) 0.001 (M) KMnOu solution Conc. H2SO4

THEORY:
Guava fruit contains oxalate ions in addition to
vitamin C oxalate ions are extracted by boiling the
fruit fulp with dil H2SO4 the oxalate ions are
Volumetrically by titrating the solution against a
standard.
PROCEDURE:
Weigh 50.0 gm of fresh guava fruit and grind it to
a fine pulp in a mortar with a pestle.

Transfer the crushed pulp in 250 ml beaker and

boil it with dil. H20

Cool and felter the contents in 100 ml flask take

the volume exact 100 ml by adding distilled
water.

Pipette out 20 ml of guava solution in titration

flask and 20 ml of dilute H2SO4 to it heat the
mixture to 60°C to 70°C down the 0.001
(M)KMnO4 solution from the buret to fall into the
titration flask little at a time with constant
shaking till the endpoint is reached. The endpoint
is the appearance of the permanent pink colour

Repeat the experiment to take a set of at least

three concordant reading.

Repeat the experiment by taking 50 g of guava

fruit at different stages of ripening
OBSERVATION:
Weight of guava fruit each time = 50.0 gm
Volume of guava extract taken each time =20 ml
Molarity of KMno4 solution.=0.001M

CONCORDENT
TYPE OF GUAVA INITAL FINAL VOL.
VOL.OF
FRUIT READING READING KMnO4
KMnO4

1. Fresh fruit 150 ml 18 ml 132 ml 135.05 ml

2.One day old

150 ml 13 ml 137 ml 135.05 ml
fruit

3. Two day old

150 ml 13 ml 137 ml 135.05 ml
fruit

4. Three day old

150 ml 10.8 ml 139.2 135.05 ml
fruit
CALCULATION:
Step 1 – To calculate the molarity of oxalate ions
Let, the volume of KMnO4 solution used = V1

Applying molarity equation:

𝑴𝟏 × 𝐕𝟏 𝟐
=
𝑴𝟐 × 𝑽𝟐 𝟓
𝟓 𝑴𝟏 𝑽𝟏 𝟓 × 𝟎. 𝟎𝟎𝟏 × 𝑽𝟏 𝑽𝟏
𝑴𝟐 = × = = 𝒎𝒐𝒍/𝒍𝒕
𝟐 𝟐 𝟐 × 𝟐𝟎 𝟖𝟎𝟎𝟎

• 1 day old fruit

𝟓 𝑴𝟏 𝑽𝟏 𝟏𝟑𝟕
𝑴𝟐 = × = = 𝟎. 𝟎𝟏𝟕 𝒎𝒐𝒍/𝒍𝒕
𝟐 𝟐 𝟖𝟎𝟎𝟎

• 2 day old fruit

𝟓 𝑴𝟏 𝑽𝟏 𝟏𝟑𝟕
𝑴𝟐 = × = = 𝟎. 𝟎𝟏𝟕 𝒎𝒐𝒍/𝒍𝒕
𝟐 𝟐 𝟖𝟎𝟎𝟎

• 3 day old fruit

𝟓 𝑴𝟏 𝑽𝟏 𝟏𝟑𝟗. 𝟐
𝑴𝟐 = × = = 𝟎. 𝟎𝟏𝟕𝟓 𝒎𝒐𝒍/𝒍𝒕
𝟐 𝟐 𝟖𝟎𝟎𝟎

• Fresh Guava Fruit

𝟓 𝑴𝟏 𝑽𝟏 𝟏𝟑𝟐
𝑴𝟐 = × = = 𝟎. 𝟎𝟏𝟔𝟓 𝒎𝒐𝒍/𝒍𝒕
𝟐 𝟐 𝟖𝟎𝟎𝟎
Step 2 – To calculate the strength of oxalate ions in fresh
guava ions = (Molarity X Molar Mass of oxalate ions)
• Fresh Guava Fruit:
= Molarity X Molar Mass of oxalate ions
𝟏𝟑𝟐 × 𝟖𝟖
=
𝟖𝟎𝟎𝟎
= 𝟏. 𝟒𝟓𝟐 𝒈𝒎/𝒍𝒕

• 1 day old fruit:

= Molarity X Molar Mass of oxalate ions
𝟏𝟑𝟕 × 𝟖𝟖
= = 𝟏. 𝟓𝟎𝟕 𝒈𝒎/𝒍𝒕
𝟖𝟎𝟎𝟎

• 2 Day old fruit:

= Molarity X Molar Mass of oxalate ions
𝟏𝟑𝟕 × 𝟖𝟖
= = 𝟏. 𝟓𝟎𝟕 𝒈𝒎/𝒍𝒕
𝟖𝟎𝟎𝟎

• 3 Day old fruit:

= Molarity X Molar Mass of oxalate ions
𝟏𝟑𝟗. 𝟐 × 𝟖𝟖
= = 𝟏. 𝟓𝟑𝟏𝟐 𝒈𝒎/𝒍𝒕
𝟖𝟎𝟎𝟎
RESULT:

Types of Guava
Molarity (M) Strength
Fruit

Fresh Guava Fruit 1.452 gm/lt

1 Day Old Fruit 1.507 gm/lt

2 Day Old Fruit 1.507 gm/lt

3 Day Old Fruit 1.513 gm/lt

 CHEMISTRY
INVESTIGATORY

2024-25

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