STUDY OF PRESENCE OF OXALATE

IONS IN DIFFERENT STAGES OF

RIPENING(Guava)

Debdatta Guha rollno.9 class 12A

Bonafide Certificate

This is to certify that Debdatta Guha of class 12th A

has satisfactorily completed the project in chemistry
on the presence of oxalate ions prescribed by AISSCE
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
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.

Principals

Teachers sign
sign

Future scope of investigation

This project enlightens the scientific thinking of

students.
It endorses the concept of team work and active
participation of all kinds of students. Titration
provides vast future scopes as it is applicable in
almost every fields of chemistry. The entire
branch of analytical chemistry is based on
titration practicals. This does not 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.

Acknowledgement
I

Debdatta Guha of class XII thereby declare that

this investigatory project of chemistry on Study of

presence of Oxalate Ion content in Guava fruit at
different stages of ripening is made by my own hard
work and efforts under the supervision of our Chemistry
Teacher Mr. Ujjal Banerjee
Signature:___________________

Contents

 Why to choose the project

Introduction
Objective
Hypothesis
Theory
Chemical apparatus and requirements
Experiment procedure
Observation
Photo gallery
Calculation
Conclusion
Result
Further scope of investigation
bibliography

why to choose the project?

This project involves various practical
techniques.
Selecting this project provides the opportunity
for the
student to be self sufficient and well versed in
practicals

of chemistry like titration. The important thing is

that the
project displays is the scientific approach of a
student.

Introduction &
Objective

Guava is a sweet, juicy and light dark green coloured

fruit, when ripe it acquires a yellow colour & 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.

hypothesis

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.
This project involves various practical
techniques.
Selecting this project provides the opportunity
for the
student to be self sufficient and well versed in
practicals
of chemistry like titration.

Theory
Oxalate ions are extracted from the fruit by boiling
pulp with dil. H2SO4. Then oxalate ions are estimated
volumetrically by titrating the dilution with standard
KMnO4 solution.

fig:- Oxalate Ion

Requirements: 100 ml. Measuring flask, pestle & mortar, beaker, titration
flask, funnel, burette, weight-box, pipette, filter paper, dilute
H2SO4, N/20 KMnO4 solution, guava fruits at different stages
of ripening.

Chemical reactions involved

PROCEDURE
1.) Weigh 50.0 g of fresh guava & crush it to a fine
pulp using pestle-mortar.

2.) Transfer the crushed pulp to a beaker & add

about 50 ml. dil. H2SO4 to it. Boil the contents for
about 2 minutes.
3.) Cool & filter the contents in a 100 ml. measuring
flask. Make the volume up to 100 ml. by adding
distilled water.
4.) Take 20 ml. of the solution from the measuring
flask into a titration flask& add 20 ml. of
dil.H2SO4 to it. Heat the mixture to about 60oC &
titrate it against N/20 KMnO4 solution taken in a
burette.
5.) END POINT: appearance of permanent LightPink colour.Repeat the exp. With 50.0 g of 1, 2 & 3
days old guava fruit.

Observations

Weight of Guava Fruit taken: Volume of guava extract in titration: Normality of KMnO4 Solution:Guava
extract from

50.0 g
20.0 ml
1/10

Burette Readings

Con. Vol. of

Initial

N/20 KMnO4

1 day Guava 150

Final
18

132

ml.

2 day Guava 150

3 day Guava 150

13
10.8

137
139.2

ml.
ml.

Concordant volume: (X) -137ml.

calculations
For fresh Guava,
(guava extract) N1V1

N2V2 (KMnO sol.)

4

N1 X 10 = 1/20 x (X)
Normality of Oxalate, N1 = (X)/200
Strength of Oxalate in 1 guava extract,
= Normality x Eq. mass of oxalate ion
= (X)/200 x 44
= 1.32/200 x 44
= .0581 g/l. of the diluted extract
Strength of Oxalate in 2 Day guava extract,

= Normality x Eq. mass of oxalate ion

= (X)/200 x 44
= 1.37 /200 x 44
= 0.603 g/l. of the diluted extract

Strength of Oxalate in 3 Day guava extract,

= Normality x Eq. mass of oxalate ion
= (X)/200 x 44
=

1.39/200 x 44

= 0.612 g/l. of the diluted extract

Result
Strength of Oxalate ion in,
1 Day Guava: 0.581g/l.
2 Day Guava: 0.603g/l.
3 Day Guava: 0.612g/l.

Conclusion
Presence of oxalate ion is high in guava, amount of
oxalate ion increases as it ripens!!!

Bibliography
www.google.com
www.quora.com
www.wikipedia.com
Practical chemistry by laxmi publications