Kendriya vidyalaya

no.1 calicut

Chemistry investigatory
Project
Name :
Topic : Study of oxalate ion content in guava
fruit
Roll No :
 CERTIFICATE

This is to certify that class XII-C has

satisfactorily submitted the Chemistry Investigatory
Project prescribed by CBSE for AISSCE for
academic session 2019-20

Signature of the Signature of the

Subject teacher External Examiner

Signature of the Principal

Reg No:
Date :
 AKNOWLEDGEMENT
I would like to sincerely and profusely thank
my chemistry teacher Mrs.BIJI K for her able
guidance and support in completion of this
project.
I would also like to extend my gratitude
to the principal Mr.P K CHANDRAN and for
providing with all the facilities and proper
guidance.
I would also like to thank the lab attendant
Mrs.SAVITHA for her support in completion
of this project.
Last but not the least I would like to thank all
the teaching and non-teaching staff of
KENDRIYA VIDYALAYA NO.1 CALICUT.
 CONTENTS
1. Introduction
2. Aim
3. Requirements
4. Theory
5. Procedure
6. Observation and calculation 1
7. Observation and calculation 2
8. Conclusion
9. Bibliography
 Introduction
Guava is sweet, juicy and light or dark green
coloured fruit. It is cultivated in all parts of India.
When ripe it acquires yellow colour and has a
penetrating strong scent. The fruit is rich in
vitamin C and minerals. It is a rich source of
oxalate and its content in the fruit varies during
different stages of ripening.

Guava fruit, usually 4 to 12 cm long, are round or

oval depending on the species. The outer skin may
be rough, often with a bitter taste, or soft and
sweet. Varying between species, the skin can be
any thickness, is usually green before maturity, but
becomes yellow, maroon, or green when ripe.
Guava fruit generally have a pronounced and
typical fragrance, similar to lemon rind but less
sharp. Guava pulp may be sweet or sour, off-white
to deep pink, with the seeds in the central pulp of
variable number and hardness, again depending
on species

Oxalate ions
Oxalate is an organic acid, primarily found in
plants, animals and humans. It is not an essential
molecule and is excreted from our body in an
unchanged form. Our body either produces
oxalate on its own or it converts other molecules
like vitamin C to oxalate. External sources like the
foods we eat also contribute to the accumulation of
oxalate in our body. The oxalate present in the
body is excreted in our urine as a waste.
Too much of oxalate in our urine,
results in a medical condition called as
hyperoxaluria, commonly referred to as kidney
stones. Diet is looked upon as a preventive
measure in addition to medicines to treat kidney
stones. Read more on what causes kidney stones.

OBJECTIVE OF PROJECT
In this project, we will learn to test for the
presence of oxalate ions in the guava fruit and
how its amount varies during different stages of
ripening
 AIM
To study the presence of oxalate ion content in
guava fruit at different stages of ripening.
 REQUIREMENTS

1. 100 ml measuring flask

2. Pestle and mortar
3. Beaker (250ml)
4. Titration flask
5. Funnel
6. Burette
7. Weight box
8. Pipette
9. Dilute H SO
2 4

10. 0.05 N KMNO solution

4

11. Guava fruits at different stage of ripening

 THEORY
Oxalate ions extracted from the fruit by boiling
pulp with dil.H SO .Then oxalate ions are
2 4

estimated volumetrically by titrating the

solution with standard KMNO solution.
4
 Procedure
1. Weigh 50.0 g of guava and crush it into fine
pulp using pestle and mortar
2. Transfer the crushed pulp to a beaker end
add about 50ml dil.H2SO4 to it. Boil the
contents for about 10 minutes.
3. Cool and filter the contents in a 100ml
measuring flask. Make the volume up to
100ml by adding distilled water.
4. Take 20ml of the solution from measuring
flask to titration flask and add 20ml of dil.
sulphuric acid to it. Heat the mixture to
about 60 C against N/20 KMNO4 solution
taken in a burette. The end point is
appearance of permanent light pink
colour.
5. Repeat the experiment with 50.0g of 1,
2 and 3 days old guava fruit.
 OBSERVATIONS AND
CALCULATIONS 1
For a local variety of guava
Weight of the guava fruit taken at each time = 50.0g
Volume of guava extract taken at each titration = 20 ml
Normality of KMNO4 solution = 1/20

Guava extract from Initial Final Concord

burette burette ant value
reading reading of N/20
KMNO4
solution
used
Fresh guava 0ml 5.5 5.5
One day old guava 0ml 7.3 7.3
Two days old guava 0ml 8.2 8.2
Three days old 0ml 8.9 8.9
guava
CALCULATIONS
For fresh guava
N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 5.5
Normality of oxalate, N1 = 5.5 /400
= 0.01375 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.01375 x 44 x 2
= 1.21 g/litre

For 1 day old guava

N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 7.3
Normality of oxalate, N1 = 7.3 /400
= 0.01825 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.01825 X 44 X 2
= 1.806 g/litre

For 2 days old guava

N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 8.2
Normality of oxalate, N1 = 8.2/400
= 0.0205 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.0205 X 44 X 2
= 1.805 g/litre
For 3 days old guava
N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 8.9
Normality of oxalate, N1 = 8.9 /400
=0.02225 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.02225 X 44 X 2
= 1.95 g/litre
 OBSERVATION AND
CALCULATIONS 2
For guava brought from market
Weight of the guava fruit taken at each time = 50.0g
Volume of guava extract taken at each titration = 20 ml
Normality of KMNO4 solution = 1/20

Guava extract from Initial Final Concord

burette burette ant value
reading reading of N/20
KMNO4
solution
used
Fresh guava 0ml 5 5
One day old guava 0ml 6.5 6.5
Two days old guava 0ml 7 7
Three days old 0ml 7.5 7.5
guava
CALCULATIONS
For fresh guava
N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 5
Normality of oxalate, N1 = 5 /400
=0.0125 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.0125 X 44 X 2
= 1.1 g/L

For 1 day old guava

N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X
Normality of oxalate, N1 = 6.5/400
= 0.01625 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.01625 x 44 x 2
= 1.43 g/L

For 2 days old guava

N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 7
Normality of oxalate, N1 = 7 /400
= 0.0175 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.0175 X 44 X 2
= 1.54 g/L
For 3 days old guava
N1V1=N2V2
(guava extract) (KMNO4 solution)
N1 X 20 = 1/20 X 7.5
Normality of oxalate, N1 =7.5 /400
= 0.01875 N
Strength of oxalate in fresh guava extract
= normality X eq. mass of oxalate ions
= 0.01875 X 44 X 2
= 1.65 g/L
 CONCLUSION
The strength of oxalate ions in local variety of
guava and guava brought from the market
increases as the guava fruit ripens.
 BIBILOGRAPHY

1. Comprehensive practical chemistry

2. www.cbse.nic.in
3. www.wikipedia.org
4. www.dokumens/tips.in