VYDEHI SCHOOL OF

EXCELLENCE
Affiliated to CBSE, Delhi
Vydehi Campus, Whitefield,
Bengaluru, Karnataka

AISSCE
CHEMISTRY (043)
PROJECT
ON
STUDY OF THE PRESENCE OF OXALATE
IONS IN GUAVA FRUIT AT DIFFERENT
STAGES OF RIPENING
YEAR: 2024-25

SUBMITTED TO: Ms.Shylaja

SUBMITTED BY: Farhina Mahsin (XII- B)
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 VYDEHI SCHOOL OF EXCELLENCE
DEPARTMENT OF SCIENCE
CERTIFICATE

This is to certify that Farhina of class XII has successfully

completed the project on study of the presence of guava fruit at

different stages of ripening under the guidance of Ms. Shylaja

during the academic year 2024-25 in partial fulfillment of

chemistry practical examination conducted by AISSCE, New

Delhi.

Signature of the principal Signature of the teacher in charge

----------------------------------- -----------------------------------------------

SIGNATURE OF EXTERNAL EXAMINER SIGNATURE OF INTERNAL EXAMINER

-------------------------------------------------------- --------------------------------------------------------

EXTERNAL EXAMINER NO: ------------------

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 ACKNOWLEDGEMENT

I would like to express my sincere thanks to my

chemistry teacher, Ms.Shylaja, who guided and
supported me throughout the course of this project. Her
constant support and feedback were major
contributions.

Next, I would like to extend my thanks to my principal

for extending support and coordination wherever
possible which aided in the productive and successful
completion of this project.

Last but not the least, I thank the exemplary support

from my parents and peers.

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 CONTENTS

1. Certificate ……….………………………………………………. 2
2. Acknowledgement ………………………………………………. 3
3. Introduction ……………………………………………………... 5
4. Experiment - …..…………………………………………………. 7
a. Aim
b. Requirements
5. Theory……………………………………………………………. 8
6. Procedure…………………………………………………………9
7. Observation...……………………………………………………. 10
8. Result ……………………………………………………………11
9. Conclusion ………………………………………………..…… 13
10. Bibliography …………………………………………………...14

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 INTRODUCTION

Guava, a tropical fruit produced in Venezuela, Mexico and

Colombia is usually eaten fresh or made into beverages, while
its skin and leaf are used as a home remedy during various
conditions. It is a fruit with high health benefits. Guava is also
helpful during dangerous health problems such as high blood
pressure, diarrhoea, diabetes, cough and different types of
cancer because it has a high source of vitamin C and fibres
that act as antioxidants. Moreover, this fruit is a rich source of
oxalate ions whose content varies during the different stages
of ripening.

Oxalates are represented by the chemical formula, C₂O₄⁻².

What contains Oxalate are a
dicarboxylic acid di-anion
composition that goes with
the chemical formula of
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C₂O₄. Also known as Ethanedioate or Oxalate Ion or Oxalic
Acid Dianion, Oxalates are one of the most abundant
materials that exist on the earth’s surface, found in both plants
and animals.
Oxalates are a vital nutrient to help build immunity and
provide the body with proper functioning. However, too much
oxalates is also not a good option as it leads to kidney stones.
A form of Oxalate, Ethanedioate is one of the most abundant
materials that is found over many parts of plants and can be
easily obtained over the process of incomplete oxidation of
carbohydrates. Buckwheat and Rhubarb; are one of the most
common examples of oxalate-rich plants.

BUCKWHEAT RHUBARB

Lastly, Ethanedioate plays a significant role in acting as a

plant metabolite or a human metabolite.

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 EXPERIMENT
AIM: Study of the presence of oxalate ions in guava fruit at
different stages of ripening.

APPARATUS REQUIRED:

1. 100ml measuring flask

2. Pestle and Mortar
3. Beaker
4. Burette
5. Funnel
6. Weighing machine
7. Filter paper

CHEMICALS REQUIRED:

1. Dilute H2SO4
2. (N/10) KMNO4 solution

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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. A reagent,
called the titrant, of a known concentration (a standard
solution) and volume is used to react with a solution of the
analyte or titrand, whose 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. The volume of added titrant at which the
number of moles of titrant is equal to the number of moles of
analyte. In the classic strong acid-strong base titration, the
endpoint of a titration is the point at which 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.

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 PROCEDURE
1. Weigh 50 g of fresh guava and crush it to a fine pulp using
pestle and mortar.
2. Transfer the crushed pulp to a beaker and add about 50 ml
dilute H2SO4.
3. Boil the content for about 10 minutes. Cool and filter the
contents in a 100 ml measuring flask.
4. Make the volume up to 100 ml by adding ample amount of
distilled water.
5. Take 20 ml of the solution from the flask and add 20
ml of dilute sulphuric acid to it.
6. Heat the mixture to about 60°C and titrate it against
(N/10) KMnO4 solution taken in a burette till the end
Point has an appearance of permanent light pink colour.
7. Repeat the above experiment with 50 g of 1day, 2 day
And 3 day old guava fruits.

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 OBSERVATION
 Weight of the guava fruit for each time was 50g.
 Volume of guava extract taken for each titration was 20
ml.
 Normality of KMnO4 solution was (1/10).
 End Point: Colour Changes to pale pink.

Guava Burette Burette Volume of Concurrent

solution readin reading KMNO4 reading
g final
initial
Raw 150 20 130

Semi Ripened 150 18 132 133

Ripened 150 13 137

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 CALCULATIONS

(Guava extract) = (KMNO4 solution)

N1 X 20 = 1/10 X V

∴ Normality of oxalate, N1= ᵛ⁄₁₀₀

Strength of oxalate = normality X Eq. Mass of Oxalate ion
= ᵛ⁄₁₀₀ x 44g/l of the diluted extract

RESULT
Guava extract Normality of Oxalate Strength of
ion Oxalate ion (g/l)
Raw 1.3 57.2

Semi - Ripened 1.32 58.08

Ripened 1.37 60.28

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 CHEMICAL EQUATIONS

2KmN04+3H2SO4→K2SO4+2MnSO4+2H20+4(O)
HOOC-COOH. 2H20 + {O} 60-70°C 2CO2 + 2H2O X5

3KMnO4 + 3H2SO4 +5HOOC- COOH.2H20 → K2SO4 +

2MnSO4 + 18H20 + 10CO2

PRECAUTIONS
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 KMnO4
attacks 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. 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.

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 CONCLUSION

The guava fruit is a source of vitamin C, fibre, and

other substances that act like antioxidants. It also
contains Oxalate ions which help build the immunity of
human body. However, its content varies during the
different stages of ripening.

The concentration of oxalate ions varied notably

through different stages of ripening. Initially, raw fruits
contained 57.2 percent oxalate ions, which slightly
increased to 58.08 percent when the fruit was semi-
ripened. Upon full ripening, the concentration rose to
60.28 percent. This data indicates that the content of
oxalic ions in guava increases as the fruit ripens.

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 BIBLIOGRAPHY

1. Practical Chemistry by Laxmi Publication.

2.https://www.vedantu.com/chemistry/oxalate
3.https://pharmeasy.in
4.www.Scribd.com

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