CHEMISTRY

INVESTIGATORY
PROJECT
2017-18

Presence of
Oxalate ions in
AISHWARYA. B Guava
XII - B
 Certificate

T
his is to certify that AISHWARYA B of
class 12th B has satisfactorily completed
the project in chemistry on Presence of
Oxalate ions prescribed by the AISSCE
course in the academic year 2017-18. 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.

Mrs. VIJAYCHANDRIKA Mrs. SUNDARI

KRISHNAMURTHY
PGT Chemistry Principal, K.V AFS AVADI
 ACKNOWLEDGEMENT
Apart from my efforts, the success of any project depends largely on the
encouragement and guidelines of many others. I take this opportunity to express my
gratitude to the people who have been instrumental in the successful completion of
this project. I would like to show my greatest appreciation to our teacher .I can't say
thank you enough for her tremendous support and help. I feel motivated and
encouraged every time I attend her meeting. Without her encouragement and
guidance this project would not have materialized. The guidance and support
received from all the members who contributed and who are contributing to this
project, was vital for the success of the project. I am grateful for their constant
support and help. Last but not least I wish to avail myself of this opportunity,
express a sense of gratitude and love to my friends and my beloved parents for their
manual support, strength, and help
CONTENTS
 Aim of the
project
 Introduction
 Theory
 Requirements
 Chemical
Equations
 Procedure
 Precautions
 Observations
 Calculations
 Conclusions
AIM: - To study the presence of
oxalate ions in guava fruit at different stages of
ripening.

INTRODUCTION:-
G
uava 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.
THEORY:-
GUAVA
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. 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.
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.

OXALATE IONS

O
xalate 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 analyst 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.
T
he 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 color as in the pink
of phenolphthalein indicator.

APPLICATIONS
As one guava has a high content of vitamin C, one guava
fruit contains 4 times more vitamin C than an average
size orange and 10 times more vitamin A than a lemon.
It also contains vitamin B2, E and K, fiber, calcium, copper,
folate, iron, manganese, phosphorous and potassium. With all the
nutrition that it provides, guava hardly contains any fats. Moreover,
it is one of the least chemically treated and sprayed fruits.
 Some of the wider applications, guava is related to health. They
are:
1. IMMUNITY BOOSTER
Vitamin C present in guava helps improve immunity and protects us
against common infections and pathogens.

2. LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other polyphenols act as potent
antioxidants which neutralize free radicals generated in the body,
preventing the growth of the cancer cells.

3. DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic index, guavas
prevent the development of diabetes. While the low glycaemic
index inhibits a sudden spike in sugar levels, the fibre content
ensures the sugar levels are well regulated.

4. HEART HEALTHY
Guavas improve the sodium and potassium balance of the body,
thereby regulating blood pressure in patients with hypertension.
Guavas also help lower the levels of triglycerides and bad cholesterol
(LDL), which contribute to the development of heart disease.

5. ANTI-AGEING PROPERTIES
Guavas are rich in vitamin A, vitamin C and antioxidants like
carotene and lycopene which help protect the skin from wrinkles. A
guava a day, keeps fine lines away.

6. GOOD FOR OUR BRAIN

Guavas contain vitamin B3 and vitamin B6, also known as niacin
and pyridoxine respectively, which help in improving blood
circulation to the brain, stimulating cognitive function and
relaxing the nerves.

Thus there are several aspects in which guava is helpful in

maintaining our physical and mental health.

APPARATUS:-
100 ml measuring flask Pestle & Mortar Beaker

Burette Funnel Weighing machine

Filter paper KMnO4 & H2SO4 Guava

CHEMICAL
EQUATIONS:-
2KMnO4 + 3H2SO4 K2SO4 + 2MnSO4 + 2H2O + 4[0]
HOOC-COOH.2H2O + [O] 2CO2 + 2H2O x 5

3MnO4 + 3H2SO4 + 5HOOC-COOH.2H2O

K2SO4 + 2MnSO4 + 18H2O + 10CO2

PROCEDURE:-
a. Weighed 50 g of fresh guava and crushed it to a fine pulp using
pestle and mortar.
b. Transferred the crushed pulp to a beaker and added about 50
ml dilute H2SO4 to it.
c. Boiled the content for about 10 minutes. Cooled and filtered
the contents in a 100 ml measuring flask.
d. Made up the volume 100 ml by adding ample amount of
distilled water.
e. Took 20 ml of the solution from the flask and added 20 ml of
dilute sulphuric acid to it.
f. Heated the mixture to about 600 C and titrated it against (n/10)
KMnO4 solution taken in a burette till the end point had an
appearance of pink colour.
g. Repeated the above experiment with 50 g of 1day, 2 day and 3
day old guava fruits.
OBSERVATIONS:-
1. Weight of the guava fruit for each time was 50 g.
2. Volume of guava extract taken for each titration was 20 ml.
3. Normality of KMnO4 solution was (1/10).
4. END POINT: Colour Changes to pink

Guava Burette Final reading Volume of Concurrent

solution reading kmno4 reading
(initial)
Raw
Semi-ripened
Ripened

For fresh Guava,

(guava extract) N1V1 = N2V2 (KMnO sol.)4

N1 X 10 = 1/20 x (X)

Normality of Oxalate, N1 = (X)/200

1.) Strength of Oxalate in Fresh guava extract,

= Normality x Eq. mass of oxalate
ion
= (X)/200 x 44
 = /200 x 44
= _____ g/l. of the diluted extract
2.) Strength of Oxalate in 1 Day guava extract,
= Normality x Eq. mass of oxalate
ion
= (X)/200 x 44
= /200 x 44
= _____ g/l. of the diluted extract
3.) Strength of Oxalate in 2 Day guava extract,
= Normality x Eq. mass of oxalate
ion
= (X)/200 x 44
= /200 x 44
= _____ g/l. of the diluted extract
4.) Strength of Oxalate in 3 Day guava extract,
= Normality x Eq. mass of oxalate
ion
= (X)/200 x 44
= /200 x 44
= _____ g/l. of the diluted extract
RESULT:-
Strength of Oxalate ion in,
 Fresh Guava: _____g/l.
 1 Day Guava: _____g/l.
 2 Day Guava: _____g/l.
 3 Day Guava: _____g/l.
Presence of oxalate ion is high in guava, about ____% of guava
contains oxalate ions, amount of oxalate ion decreases as it
ripens!!!