This is to certify that SUSHREE

HEMANGINI GIRI, a student of class XII

has successfully completed the research on the
below mentioned project under the guidance of
Mr. AKHANDAL NAYAK during the year
2019-2020 in partial fulfillment of chemistry
practical examination conducted by
AISSCE,New Delhi.

Signature Of External Examiner

Signature Of Chemistry Teacher

Signature of The Student

In the accomplishment of this project successfully, many
people have best owned upon me their blessings and the
heart pledged support, this time I am utilizing to thank all
the people who have been concerned with project.

Primarily I would like to show my deep gratitude towards

my venerable teachers, Mr. NABA KISHORE
PRADHAN , the principal of D.A.V Public School,
Balasore and my chemistry teacher Mr. AKHANDAL
NAYAK , whose valuable guidance has been the ones that
helped me patch this project and make it full proof success.
His suggestions and his instructions has served as the
major contributor towards the completion of the project.

Then I would like to thank my parents and friends who

have helped me with their valuable suggestions and
guidance has been helpful in various phases of the
completion of the project.

Name-
Roll.no-
Date-
I, SUSHREE HEMANGINI GIRI, a student
of D.A.V Public School, Balasore do here
solemnly declares that this project entitled
‘
’ submitted for Chemistry
Certificate Examination 2019-2020 consists of
the original work done by me under the
supervision of my chemistry teacher.

Name-
Std-
Guava is a sweet, juicy and light
dark green colored fruit, when ripe
it acquires a yellow color
& has a penetrating strong scent.
The fruit is rich in vitamin C &
minerals. It is a rich
source of oxalate and its content in
the fruit varies during different
stages of ripening.
Oxalate (C ₂O₄²¯ or ((COO)₂²¯) can be
found in derivatives of oxalic acid
(C₂H₂O₄) , as well as some coordination
compounds (abbreviated as ox) .

Oxalate occurs in many plants where

it is synthesized by incomplete
oxidation of carbohydrates.

Some oxalate-rich plants include -

Fathen, Sorrel, and several Oxalis
species. Rhubarb and Buckwheat are
also high in oxalic acid. More
common plants include – Starfruit,
Black pepper, Parsley, Poppy seed,
Amaranth, Chard, Beets, Cocoa, Nuts,
Berries and Beans.

In this project, we will learn to test

for the presence of oxalate ions in the
guava fruit and how it amount
varies during different stages of
ripening.
To study the presence of oxalate
ion content in guava fruit at
different stages of ripening .

100 ml. Measuring flask, Mortar &

pestle, Beaker, Titration flask,
Funnel, Burette, Weight-box,
Pipette, Filter paper, Dilute
H2SO4, N/20 KMnO4 solution,
Guava fruits at different
stages of ripening.
Oxalate ions are extracted from
the fruit by boiling pulp with dil.
H2SO4. Then oxalate ions are
estimated volumetrically by
titrating the dilution with
standard KMnO4 solution.
1) Weigh 50.0 g of fresh guava &
crush it to a fine pulp using pestle-
mortar.
2) Transfer the crushed pulp to a
beaker & add about 50 ml. dil. H2SO4
to it. Boil the
contents for about 2 minutes.
3) Cool & filter the contents in a 100
ml. measuring flask. Make the
volume up to 100
ml. by adding distilled water.
Take 20 ml. of the solution from the
measuring flask into a titration
flask& add 20
ml. of dil.H2SO4 to it. Heat the
mixture to about 60oC & titrate it
against N/20
KMnO4 solution taken in a burette.
5) END POINT: appearance of
permanent Light-Pink color.
6) Repeat the exp. With 50.0 g of 1, 2
& 3 days old guava fruit.
Weight of guava fruit each
time = 50.0 g
Volume of guava extract
taken in each titration =10 ml
Normality of KMnO4
solution = N/10
 For fresh guava,
N1V1 = N2V2
(Guava extract) (KMnO4)
N1 x 10 = 1/10 x 132
 Normality of oxalate,
N1=132/100 =1.32
 Strength of oxalate in fresh guava
extract =Normality x Eq. mass of
C2O42- ion
=1.32/100 x 44g/L
= 0.581 gL-1

Similarly, calculating the strength of

1, 2 and 3 days old extract:-

1 day old: 0.594 gL-1

2 day old: 0.603 gL-1
3 day old: 0.612 gL-1
 The normality of oxalate ions of:

i)Fresh guava solution is= 1.32 ml

ii)Semi-ripen guava solution is
= 1.37 ml
iii)Ripened guava solution is
= 1.39 ml

 The strength of oxalate ions of:

i) Fresh guava solution is = 0.58 ml

ii) Semi-ripened guava is = 0.60 ml
iii) Ripened guava is = 0.61 ml

The strength of oxalate ions

decreases as the guava fruit
ripens.
a) Pradeep’s New Course
Chemistry
b) NCERT Textbook
c) Comprehensive
Chemistry
d) Meritnation.com
e) Wikipedia.com