KENDRIYA VIDYALAYA

ONGC MEHSANA

CHEMISTRY PROJECT ON
Submitted By:
Ritik Kumar
Study the presence of Oxalate ( )

ions in Guava Fruit

Session 2019-20

Submitted to:
Mr. Lokesh Suredia
 CERTIFICATE
This is to certify that the project work on “Study the presence of Oxalate ions
in Guava Fruit” has been satisfactorily conducted under the guidance of
Mr.Lokesh Suredia and hence recorded here is the bonafide work of
RITIK KUMAR ( ) of class XII ‘A’ of KV ONGC, Mehsana during the
academic year 2019-20.

External Examiner Mr. Lokesh Suredia Mr. Rishi Kumar

(PGT Chemistry) (Principal)
 DECLARATION
I hereby declare that the project work entitled
“Study the presence of Oxalate ions in Guava Fruit”,
submitted to Department of Chemistry
Kendriya Vidyalaya ONGC Mehsana ,
Gujarat is prepare by me.
All the Experiments are result of my personal efforts.

RITIK KUMAR
( )
CLASS XII-A
 ACKNOWLEDGEMENT
I am deeply indebted to my respected teacher
Mr. Lokesh Suredia who not only gave me
intellectual guidance but also helped me to shape
and reshape my thoughts and provided me much
needed warmth of encouragement that has made
this project successfully possible.
I am heartily thankful to my respected principal
Mr. Rishi Kumar to encourage me and give this
opportunity to show my talent and help me to
proceed towards my destiny. I also thank my
parents, and classmates for the constant
support of enthusiasm.
 CONTENT
 OBJECTIVE OF THE PROJECT …………………
 INTRODUCTION ……………………..
 THEORY ……………………………………….
 REQUIREMENTS………………………………….....
 CHEMICAL EQUATIONS……………………………
 PROCEDURE…………………………………………….
PRECAUTIONS……………………………………………….
 OBSERVATION…………………………………….
 CALCULATIONS …………………………………………...
 RESULT………………………………………….
 CONCLUSION …………………………………………..
 BIBLIOGRAPHY …………………………………………..
 Objective of the Project
To study the presence of oxalate ions in
guava fruit at different stages of ripening.
 INTRODUCTION
Guava is a common sweet fruit found in India and many other
places around the world. Guavas are plants in the Myrtle
family (Myrtaceae) genus Psidium (meaning "pomegranate"
in Latin), which contains about 100 species of tropical shrub.
On ripening it turns yellow in color. Rich in vitamin C, this
fruit is a rich source of oxalate ions whose content varies
during the different stages of ripening.
Guavas have a pronounced and typical fragrance, similar to
lemon rind but less in strength.

What is Oxalate Ion?

It 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
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 titrant,
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, or some multiple thereof
(as in polyprotic acids). In the classic strong acid-strong base
titration, the endpoint of a titration is the point at which the 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.
 REQUIREMENTS
(A)APPARATUS

100 ml Measuring Flask Pestle and Mortar Beaker

Funnel Weighing Machine Filter Paper

(B)CHEMICALS

Dil. H2SO4 N/10

KMnO4
Solution
 CHEMICAL EQUATIONS
(A)Molecular Equation

60o – 70o C

(B)Ionic Equation
 PROCEDURE
(1) Weigh 50g of fresh Guava and crush it to fine pulp using Pestle and
Mortar.
(2) Transfer the crushed pulp into a beaker and add 50ml of dil.H2SO4.
(3) Boil the content for about 10 minutes. Cool and Filter the contents in a
100 ml measuring flask.
(4) Made the volume to 100 ml by adding ample amount of Distilled water.
(5) Take 20 ml solution from flask and add 20 ml of dil.H2SO4.
(6) Heat the mixture to 60o C.
(7) Take N/10 KMnO4 solution in Burette.
(8) Titrate the mixture against N/10 KMnO4 solution till the End Point.
(9) Repeat the above experiment with 50g of 1 Day , 2 Day and 3 Day old
Guava fruit.

PRECAUTIONS
(1) Always rinse Burette and Pipette with the solution to be taken in them.
(2) Never rinse Conical Flask with experimental solution.
(3) No drop of liquid should hang at the tip of Burette while noting the
readings.
(4) Always read the upper meniscus for reading the burette in case of all
coloured solutions.
(5) Add about an equal volume of dil H2SO4 to the Guava extract to be
titrated 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 case, throw away the solution and Titrate it again.
 OBSERVATIONS
(1) Weight of Guava fruit for each time was 50g.
(2) Volume of Guava extract taken for each Titration was 20ml.
(3) Normality of KMnO4 solution was N/10.
(4) END POINT – colour changes to pink.

Guava Solution Burette reading, Burette reading, Volume of

v1 v2 KMnO4
(Initial) (Final) (v2-v1)

Raw
(day1)

Semi ripen
(day-2)

Ripen
(day-3)
 CALCULATIONS
(1) For Raw Guava (Day 1)
N1 = Normality of Oxalate
V1 = Volume taken of Guava Extract
N2 = Normality of KMnO4
V2 = Volume of KMnO4
N1V1 = N2V2

Strength of Oxalate ion in extract:

Strength = Normality * Equivalent mass of ion
Normalityoxalate ion =
Eq. mass of Oxalate ion = 44 g/mol
Therefore ,
Strength of oxalate ion =

(2) For Semi Ripen Guava (Day 2)

N1 = Normality of Oxalate
V1 = Volume taken of Guava Extract
N2 = Normality of KMnO4
V2 = Volume of KMnO4
N1V1 = N2V2
 Strength of Oxalate ion in extract:
Strength = Normality * Equivalent mass of ion
Normalityoxalate ion
Eq. mass of Oxalate ion = 44 g/mol
Therefore ,
Strength of oxalate ion =

(3) For Ripen Guava (Day 3)

N1 = Normality of Oxalate
V1 = Volume taken of Guava Extract
N2 = Normality of KMnO4
V2 = Volume of KMnO4
N1V1 = N2V2

Strength of Oxalate ion in extract:

Strength = Normality * Equivalent mass of ion
Normalityoxalate ion =
Eq. mass of Oxalate ion = 44 g/mol
Therefore,
Strength of oxalate ion =
 RESULT
Strength of Oxalate Ion in Raw Guava fruit =

Strength of Oxalate Ion in Semiripen Guava fruit =

Strength of Oxalate Ion in Ripen Guava fruit =

CONCLUSION
(1) The content of oxalate ions in guava was found to be 59.86 per cent,
which is close to the Theoretical value of 60 percent.

(2) It was also noticed that the content of oxalic ions grows with ripening of
guava.

BIBLIOGRAPHY
www.google.com
www.wikipedia.com
https://www.seminarsonly.com
www.quora.com
https://www.scribd.com