ACKNOWLEDGEMENT

This project was very innovative and exciting for me. I

could bring it out successfully and so I am thankful to a
couple of people.
First of all I hereby acknowledge my deep sense of
gratitude to my Chemistry teacher, Mrs. Priyanka Grover
who approved me for this topic and guided me throughout.I
am also great full to Jawahar Navodaya Vidyalaya Library for
providing me with the necessary books that I required for the
project. I am thankful to Jawahar Navodaya vidyalaya
laboratory and lab assistant who helped me to successfully
carry out titrations and taught me how to handle the
chemicals carefully.I would also like to thank my friends and
family, for supporting me morally. Last but not the least, I
would like to thank my institution for allowing me to do this
project and for providing me with all the necessary chemicals
that were required. It is all due to the support and concern
of the above people and institution that I could complete
my investigator project satisfactorily, without which things
would have never gone well.
 CERTIFICATE

This is to certify that this project is submitted by Aakash kumar

choudhary student of class XII ‘sci’ in the academic year 2019-2020

of Jawahar Navodaya Vidyalaya has satisfactorially completed the

project in chemistry on presence of oxalate ions in guava fruit at

different stages of ripening prescribed by the CBSE course.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.

DATE:-
Mrs.Priyanka Grover Mr.V.K.Tyagi
(PGT CHEMISTRY) (PRINCIPAL)
SIGNATURE SIGNATURE

(EXTERNAL CHEMISTRY TEACHER)

SIGNATURE
 CONTENTS
1.INTRODUCTION

2.BENEFITS AND USES OF GUAVA

3.PROPERTIES/ACTIONS DOCUMENTED BY RESEARCH

4.FOOD VALUE PER 100g OF EDIBLE PORTION

5.ACID BASE TITRATION

6.REDOX TITRATION

7.AIM:-TO STUDY THE PRESENCE OF OXALATE ION IN

GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING

1.THEORY

2.REQUIREMENTS

3.CHEMICAL EQUATIONS

4.PROCEDURE

5.CALCULATION AND OBSERVATION

6.CONCLUSIONS

7.PRECAUTIONS
INTRODUCTION
Guava or psidum guajava is one of the various mystaceous
trees or shrubs of the genus psidum. When ripe, it has dark
or light green-colored peel which turns light yellow on
ripening, the pulp of the fruit is cream colored with many
seeds embedded in it.

Guava has the highest percentage of vitamin C among all

citrus fruit. It also contains oxalates, amount of which varies
during ripening of fruit. During the process of removal of two
equivalent hydrogen of vitamin C. (Ascorbic acid) molecules
take place. Dehydroascorbic acid is further oxidized to oxalic
acid in alkaline medium.
 BENEFITS AND USES OF GUAVA

1. Guavas are an excellent source of vitamin C and also

contain ironcalcium, and phosphorus. The guava fruit
contains the highest vitamin C content out of all the
citrus fruits with as much as 180 mg per 100 g if fruit.
2. Older children and adults, a cup once or twice daily of a
leaf decoction is the tropical herbal medicine standard.
3. A guava leaf decoction is taken to relieve colds and
bronchitis.
4. The roots, bark, leaves and immature fruits, because of
their astringency, are commonly employed to halt
gastroenteritis, diarrhea, dysentery and vomiting in
cholera patients.
5. It also has hypoglycemic and anti bacterial properties.
The fruit, when eaten whole helps reduce both, high
blood pressure and cholesterol levels.
6. Guava benefits in battling diabetes, combats cancer and
protects prostate.
7. Guava can improve heart health by helping to control
blood pressure and cholesterol.
8. Guava is highly effective in removing constipation.

PROPERTIES / ACTIONS DOCUMENTED

BY RESEARCH

Guava fruit acts as a : Amebicide, analgesic (pain

reliever), antibacterial, anticandidal, antidysenteric,
antifungal, antimalarial, antioxidant, antispasmodic,
antiulcerous, cardio depressant, cardiotonic (tones, balances,
strengthens the heart), central nervous system depressant,
cough suppressant, gastrototonic (tones, balances,
strengthens the gastric tract), hypotensive (lowers blood
pressure), sedative, vasoconstrictor).
Other Properties/Actions Documented by
Traditional Use

Guava fruit also has the following effects on human health :

Anti-anxiety, anticonvulsant, antiseptic, astringent, blood
cleanser, digestive stimulant, menstrual stimulant, neervine
(balances / calms nerves), vermifuge (expels worms).

Main Actions (in order) : Antidysenteric, antiseptic,

antibacterial, antispasmodic, cardiotonic (tones, balances,
strengthens the heart ).

Drug Interactions :
None reported, however excessive orchronic consumption of
guava may potentiate some heart medications.
Contraindications :
1. Guava has recently demonstrated cardiac depressant
activity and should be used with caution by those on
heart medications.

2. Guava fruit has shown to lower blood sugar levels and it

should be avoided by people with hypoglycemia.
FOOD VALUE PER 100 g OF EDIBLE
PORTION
 ACID BASE TITRATION

When an acid base reaction is used, the process is called

acid-base titration. When a redox reaction is used, the
process is called a redox titration. Titration is also called
volumetric analysis, which is type of quantitative chemical
analysis.

Titration is a laboratory technique by which we can

determine the concentration of an unknown reagent using a
standard concentration of another reagent that chemically
reacts with the unknown. This standard solution is referred
to as the “titrant”. We have to have some way to determine
when the reaction is complete that we are using. This is
referred to as the “end point” or more technically the
equivalence point. At that point, the entire unknown has
been reacted with the standard titrant and some kind of
chemical indicator must let us know when that point has
been arrived at.
Generally, we know the Normality of the titrant since it is a
standard solution. We also pre-measure the volume of the
unknown. We then titrate with the standard from a burette
into the container with the measured unknown and the
chemical indicator until the indicator either turns color or a
precipitate indicates that the end point or the equivalence
point has been reached. Having the initial and final readings
of the titrant burette gives us the volume of the titrant used.
The only unknown in the above equation is the Normality of
the unknown.

Molarities of acidic and basic solutions are often used to

convert back and forth between moles of solutes and
volumes of their solutions, but how were the molarities of
these solutions determined? This section describes a
procedure called titration, which can be used to find the
molarity of a solution of an acid or a base.

In titration, one solution (solution #1) is added to another

solution ( solution # 2) until a chemical reaction between the
components in the solutions has run to completion. Solution
#1 is called the titrant, and we say that it is used to titrate
solution #2. The completion of reaction is usually shown by a
change of color caused by a substance called an indicator.

A solution of a substance that reacts with the solute in

solution #2 is added to a burette. (A burette is a laboratory
instrument used to add measured volumes of solutions to
other containers). This solution in the burette, which has a
known concentration, is the titrant. The burette is set up over
the Erlenmeyer flask so the titrant can be added in a
controlled manner to the solution to be titrated (figure 1) .
For example a 0.115 M NaOH solution might be added to a
burette, which is set up over the Erlenmeyer flask containing
the nitric acid solution.
 REDOX TITRATION

Redox titration (also called oxidation reduction titration ) is a

type of titration based on a redox reaction between the
analyte and titrant.

It is a titration of a reducing agent by an oxidizing agent

between the analyte and titrant.

Redox reaction may involve the use of a redox indicator.

This experiment involves the use of potassium permanganate

which is the oxidizing agent as well as the indicator.

Permanganate ion is a powerful oxidizing agent, especially in

acidic solution, which can be used to analyze (by titration )
solutions containing many different species. In these titration
reactions, the intensely colored MnO-4 ion is reduced to form
the colorless Mn +2 ion.

An advantage of using the permanganate ion in the titration

of colorless unknown solutions is that it is “self indicating”. As
long as the reducing agent remains present in the sample,
the color of MnO-4 quickly disappears as it is reduced to
Mn+2. However, at the endpoint, all the reducing agent has
been used up so the next drop of MnO-4 solution is sufficient
to cause an easily detected color change, colorless (faint,
permanent peach / pink ). So we know that at the endpoint,
the oxidizing agent (MnO-4) and reducing agent (H2O2 or Fe +2)
have reacted in exactly in proportion to their stoichiometry in
the balanced redox equation. If we know how much of the
oxidizing agent we added, then we can figure out exactly how
much reducing agent was present in the unknown
REQUIREMENTS –

1.100ml measuring flask

2.pestle and mortar

3.beaker

4.titration flask

5.funnel burette

6.weight machine

7.filter paper

8. dilute H2SO4

9.N\20 KMNo4

10.guava fruits at different stages of ripening.

THEORY:-
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, or some multiple thereof
(as in polyprotic acids). In the classic strong acid-strong base 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.
PROCEDURE –

1. Weigh 50.0 gram of fresh guava and crush it to a fine

pulp using pestle –mortar.

2. Transfer the crushed pulp to a beaker and add about 5o

ml dilute H2 SO4 to it. Boil he contents for about 10
minutes.

3. Cool and filter the contents in a 100 ml measuring flask.

Make the volume up to 100ml by adding distilled water.

4. Take 20 ml of the solution from the measuring flask into

a. Titration flask and add 20 ml of dilute sulphuric acid
0
to it. Heat the mixture to about 60 C and titrate it
against N\20 KMnO4. Taken in a burette. The end point
is appearance of permanent light pink color.

5. Repeat the above experiment with 50.0 grams of 1, 2

and 3 days old guava fruit.
OBSERVATIONS :–

Weight of guava fruit taken each time = 50.0grams

Volume of guava extract taken in

each titration = 20.0 ml

Normality of KMnO4 solution = 1\20

OBSERVATION TABLE

Guava extract from Burette readings Concordant

volume of
N\20
KMnO4
solution
used.
Initial Final

Fresh guava O ml 4.8ml 4.8ml

One day old guava O ml 4.1ml 4.1ml

Two days old guava O ml 3.6ml 3.6ml

Three day old guava O ml 3.0ml 3.0ml

The strength of guava fruit at different
stages of ripening -

Guava extract from Strength

Fresh 1.056 g/liters

One day old 0.902g /liters
Two days old 0.792g/liters
Three days old 0.66g/liters
 CALCULATION
1) For raw guava
N1V1 = N2V2
N1 x 10 = (1/10) x132
1/10 x Normality of oxalate = (x/100) = strength of oxalate
in fresh guava extract = normality x Eq. mass of oxalate ion
= 1.32/100 x 44g/litre of diluted extract
= 0.581 g L-1
2) For semi ripened guava (1 day old).

Strength of oxalate in one day old guava extract

= (1.37 /100) x 44g/litre of diluted extract
= 0.603 g L-1
3) For ripened guava

Strength of oxalate in fresh guava extract = ( 1.39/100) x

44g/litre of diluted extract
= 0.612 g L-1
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 KMnO4attacks
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.Read the upper meniscus while taking burette reading with
KMnO4 solution.
7.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.
 AIM
TO STUDY THE VARIATION OF

AMOUNT OF OXALATE IONS

IN GUAVA FRUIT AT
DIFFERENT STAGES OF
RIPENING.
CHEMICAL EQUATIONS
MOLECULAR FORMULA:-
 CONCLUSIONS
(a) 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

(b) 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

 BIBLIOGRAPHY
1.http://www.google.com/
2.http://en.wikipedia.org
3. iCBSE.com
4. N.C.E.R.T Class 12 chemistry
5.Comprehensive Chemistry
6.Subject teacher’s help
7.School Library
7.School Library