CLASS- XII A

ROLL no- 13

2016- 17

CERTIFICATE
his is to certify that Ankur Saikia of class 12 A has satisfactorily
completed the project in chemistry on Presence of Oxalate ions
prescribed by the AISSCE course in the academic year 2016-17. I
have examined the project and hereby accord my approval of it as a
study carried out and presented in the manner required for its
acceptance. This does not necessarily endorse or accept every statement
made or opinion expressed or conclusion drawn, but only signifies the
acceptance of the project for the purpose it is submitted for.

HEMEN BARMAN
(SUBJECT TEACHER)

SUNITA UPADHYAYA
(SUBJECT TEACHER)

HEMEN BARMAN

_______________

(CLASS TEACHER)

PRINCIPALS SIGN

CONTENT
ACKNOWLEDGEMENT
AIM
INTRODUCTION
REQUIREMENT

PROCEDURE
OBSERVATION
CALCULATION
RESULT
PRECAUTION

Acknowledgement
I Ankur Saikia of class XII- A thereby declare that this investigatory project of
chemistry on Study of presence of Oxalate Ion content in Guava fruit at different
stages of ripening is made by my own hard work and efforts under the supervision
of our Chemistry Teachers Hemen Barman and Sunita Upadhyaya who guided
me to the successful completion of this project. I take this opportunity to express my
deep sense of gratitude for his invaluable guidance, constant encouragement,
constructive comments, sympathetic attitude and immense motivation, which has
sustained my efforts at all stages of this project work.

Signature:

Aim
To study the presence of oxalate ions in guava fruit at different stage of repening.

Introduction
uava is a sweet, juicy and light dark green coloured fruit, when ripe it acquires
a yellow colour & 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.
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.

What is oxalate?
t is a carboxylic acid, primarily found in plants and animals. It is not an essential
molecule and is excreted from our body, unchanged. Our body either produces
oxalate on its own or converts other molecules like Vitamin C to oxalate. External
sources like food also contribute to the accumulation of oxalate in our body. The
oxalate present in the body is excreted in the
form of urine as waste. Too much of oxalate in our urine results in a medical
condition called hyperoxaluria, commonly referred to as kidney
stones. Diet is looked upon as a preventive measure in addition to medication to
treat kidney stones.

Theory

xalate ions are extracted from the fruit by boiling pulp with dil. H 2SO4.
Then oxalate ions are estimated volumetrically by titrating the dilution with
standard KMnO4 solution.

fig: oxalate ion

Requirements
100 ml. Measuring flask, pestle & mortar, beaker, titration flask, funnel, burette,
weight-box, pipette, filter paper, dilute H2SO4, N/20 KMnO4 solution, guava fruits at
different stages of ripening.

Procedure
Weigh 50.0 g of fresh guava & crush it to a fine pulp using pestle-mortar.

Transfer the crushed pulp to a beaker & add about 50 ml. dil. H2SO4 to it. Boil the
contents for about 2 minutes.

 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.
END POINT: appearance of permanent Light-Pink colour.
Repeat the exp. With 50.0 g of 1, 2 & 3 days old guava fruit.
MOLECULAR EQUATION-

IONIC EQUATION-

OBSERVATION

Weight of Guava Fruit taken:Volume of guava extract in titration:Normality of KMnO4 Solution:End point- Colour change to pink

Guava extract from

50.0 g
20.0 ml
1/20

Burette Readings
Initial

Final

Con. Vol. of N/20

KMnO4

Fresh Guava

0 ml

4.8 ml

4.8ml.

1 day Guava

0 ml

4.1 ml

4.1ml.

2 day Guava

0 ml

3.6 ml

3.6ml.

3 day Guava

0 ml

3.0 ml

3.0ml.

CALCULATION
For FRESH Guava
N1V1 = N2V2
N1 x 10 = (1/20)x4.8
strength of oxalate in fresh
guava extract = normality x Eq. Mass of oxalate ion
= 0.024 x 44 g/litre of dilute extract
= 1.056 g L-1
For one day Guava
N1V1 = N2V2
N1 x 10 = (1/20)x4.1
strength of oxalate in fresh
guava extract = normality x Eq. Mass of oxalate ion
= 0.0205 x 44 g/litre of dilute extract
= 0.902 g L-1
For two day old Guava
N1V1 = N2V2
N1 x 10 = (1/20)x3.6
strength of oxalate in fresh
guava extract = normality x Eq. Mass of oxalate ion
= 0.018 x 44 g/litre of dilute extract
= 0.792 g L-1
For Three day old Guava
N1V1 = N2V2
N1 x 10 = (1/20)x3.0
strength of oxalate in fresh
guava extract = normality x Eq. Mass of oxalate ion
= 0.015 x 44 g/litre of dilute extract
= 0.66 g L-1

RESULT
Strength of Oxalate ion in,
Fresh Guava: 1.056 g/l.
1 Day Guava: 0.902 g/l.
2 Day Guava: 0.792 g/l.
3 Day Guava: 0.66 g/l.

It is concluded from above experiment that the amount of oxalate ion in guava at
different stages of ripening decreases

Precaution
There should be no parallax while taking measurements.
Spillage of chemicals should be checked.
Avoid the use of burette having a rubber tap as KMnO4 attacks
rubber.
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.
Add about an equal volume of dil.H2SO4 to the guava extract to be
titrated (say a full test tube) before adding KMnO4.
Read the upper meniscus while taking burette reading with KMnO4
solution.
In case, on addition of KMnO4, 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.