Presence of Oxalate ions in

Guava
A Chemistry Investigatory Project

Aagam
21 th (science)

Certificate
This is to certify that Aagam Mundhava of class
12th(science) has satisfactorily completed the project in
chemistry on Presence of Oxalate ions prescribed by the
CBSE course in the academic year 2014-15. 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. Kavita Kaur

Mr. Shalini Dikshit

(PGT Chemistry)

(Principal)
(K.V.Vallabh Vihyanagar)

Contents
o Aim of the project
o Introduction
o Theory
o Requirements
o Chemical Equations
o Procedure
o Observations
o Calculations
Conclusions

o Precautions
o

AIM
MM:

To study the presence of oxalate ions in guava fruit at

different stages of ripening.

Introduction

uava is a common sweet fruit found in India and

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.

many

Guavas have a pronounced and typical fragrance, similar to lemon rind but less in
strength.

What is oxalate?

t is a carboxylic acid, primarily found in plants and animals. It is not an essential

moleculeand is excreted fromour 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
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 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.

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 colour as in the pink of phenolphthalein indicator.

Requirements
(A) Apparatus

100 ml measuring flask

Funnel

Pestle & Mortar

Beaker

Weighingmachine

Burette

Filter Papers

(B) Chemicals
1. dil. H2SO4

(C) Guava fruits at different

stages of ripening.

Chemical
Equations

2. (N/10) KMnO4
solution

Molecular Equations
2KMnO4+ 3H2SO4
HOOC-COOH.2H2O + [O]

K2SO4+ 2MnSO4+2H2O + 4[O]

600C 700C

2CO2+ 2H2O x 5

3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O

10CO2

K2SO4+ 2MnSO4+ 18H2O +

Ionic Equations
MnO4-+16H++ 5eC2O4

Mn2++ 4H2O x 2

2CO2+ 2e-x 5

2MnO4-+ 16H++ 5C2O42-

2Mn2++8H2O + 10CO2

Procedure
(1)Weighed 50 g of fresh guava and crushed it to a fine pulp using pestle
and mortar.
(2)Transfer the crushed pulp to a beaker and added about 50 ml dilute
H2SO4 to it.
(3)Boiled the content for about 10 minutes. Cooled and filtered the
contents in a 100 ml measuring flask.
(4)Made up the volume 100 ml by adding ample amount of distilled water.
(5)Took 20 ml of the solution from the flask and added 20 ml of dilute
sulphuric acid to it.
(6)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.
(7) Repeated the above experiment with 50 g of 1day, 2 day and 3 day old
guava fruits.

Observations
1.
2.
3.
4.
Sr
No.

Weight of the guava fruit for each time was 50 g.

Volume of guava extract taken for each titration was 20 ml.
Normality of KMnO4 solution was (1/10).
END POINT: Colour Changes to pink
Guava
Solution

1.

Raw

2.

Semiripened
Ripened

Burette
reading
Initial
150

Final
Volume Concurrent
Reading of
Reading
KMnO4
18
132

150

13

137

150

10.8

139.2

Calculations

136.06

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
=0.581g 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
=0.603g L-1
3)

For ripened guava:

Strength of oxalate in fresh guava extract

= ( 1.39/100) x 44g/litre of diluted extract
=
0.612g L-1

Results
(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 = 1.39ml
(b) The strength of oxalate ions of;
(i) Fresh guava solution is =0.58ml

(ii)Semi-ripened guava is =0.60 ml

(iii) Ripened guava is = 0.61 ml

Conclusions
The content of oxalate ions in guava was found to be 59.67 per cent, which is
close to the literature value of 60 percent.
It was also noticed that the content of oxalic ions grows with ripening of
guava.

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
KMnO4attacksrubber.
4. In order to get some idea about the temperature of the solution
touchthe flask with the back side of your hand. When it becomes
unbearable totouch, the required temperature is reached.
5. Add about an equal volume of dil. H2SO4to the guava extract tobe
titrated (say a full test tube) before adding KMnO4.
6. Read the upper meniscus while taking burette reading withKMnO4
solution.
7. In case, on addition of KMnO4a brown ppt. appears, this showsthat
either H2SO4has not been added or has been added ininsufficient
amount. In such a case, throw away the solutionand titrate again.

Bibliography

1. Search engines used:

www.google.com
www.wikipedia.com
www.reader.google.com
www.labs.google.com
www.quora.com
2. Practical Chemistry by Laxmi Publications.
3. The Family Encyclopedia by Dorling Kindersley.