AIM : To

study the presence of oxalate ions at

different stage of ripening of guava plant.
 CERTIFICATE

This is to certify that …………………………………………………………… a student of class XII

of Jawahar Navodaya Vidyalaya , Roll no. ……………, session 2020-2021, has
satisfactorily completed the required chemistry project work as per the syllabus
of the standard XII in the chemistry laboratory of the school.

DATE: Chemistry teacher

[ Mr. M.K Babele]

P.G.T- Chemistry

Signature of Principal:

Signature of External Examiner:

SONNAIGAON, UDALGURI (BTR) ASSAM
Here we have studied the presence of oxalate ions in a guava at its different
stages of ripening. We have measured its strength, concentration, amount of ions
and we have also come to know that guava is a very organic fruit which is rich in
vitamin C, carbohydrates and also hailed as one of the super fruits due to the
numerous health benefits.

We can also achieve the knowledge and know about the process of titration,
about its prospects and steps and a walk through from the aspects and uses of
different chemicals in the methodology of titration.
SONAIGAON, UDALGURI (BTR) ASSAM

I hereby acknowledge my deep sense of gratitude and indebtedness to Mr. M.K.

Babele, P.G.T Chemistry whose immense help, genius gratitude, encouragement,
necessary suggestions, initiation, enthusiasm and inspiration made this work a
master art and a joint enterprise.

Apart from my efforts , the success of any project depends largely on the
encouragement and guidelines of many others. I think this opportunity to express
my gratitude to the people who have been instrumental in the successful
completion of this project. I would also like to show my great attitude towards my
friends for helping me in the completion of this project.

Signature of Student
 Sl. No. Title Page no.
1 Objective
2 Introduction
3 Application
4 Theory
5 Requirements
6 Chemical
Equations
7 Procedure
8 Precautions
9 OBSERVATIONS
10 Calculations
11 Results
12 Conclusions
13 Bibliography

Objective:
To study the presence of oxalate ion at different stage of ripening of guava plant.

Introduction:
Guava is a common sweet fruit found in India and many other places around the
world. Guava are plants in the myrtle family (Myrtaceae) genus Psidium (meaning
“pomegranate” in Latin), which contains about 100 species of tropical shrub. 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 prounounced and typical fragrance, similar to lemon rind but less
is strength. Guavas are also rich in manganese which helps the body to absorb
other key nutrients from the fruit that we eat. Guavas contain folate, a mineral
which helps promote fertility. The Potassium in guavas help normalize blood
pressure as well. Since it contains about 80% of water it helps keep our skin
hydrated.

Now, what is oxalate? It is a carboxylic acid, primarily found in plants and animals.
It is not an essential molecule and is excreted out from the body, unchanged. Our
body either produces oxalate on its own or convert 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 result in the medical condition
called hyperoxaluria, commonly referred to as a kidney stones. Diet is looked
preventive measure in addition to medication to treat kidney stones.

Applications:
As one Guava has a high content of vitamin C, one guava fruit contains 4 times
more vitamin C than an average size of 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 fruit.

Some of the wider applications, guava is related to health. They are:

1. IMMUNITY BOOSTER :
Vitamin C presence in guava helps improve immunity and protects us
against common infections and pathogens.

2. LOWER RISK OF CANCER :

Lycopine, quercetin, vitamin C and other polyphenols act as potent

antioxidants which neutralize free radicals generated in the body,
preventing the growth of cancer cells.

3. DIABETES-FRIENDLY :
Due to rich fiber content and low glycaemic index, guavas prevent the
development of diabetes. While the low glycaemic index inhibits a sudden
spike in sugar levels, the fiber content ensures the sugar levels are well
regulated.
4. HEART HEALTHY :
Guavas improve the sodium and potassium balanced of the body there by
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 diseases.

5. ANTI-AGEING PROPERTIES :
 Guavas are rich in vitamin A, vitamin C and anti oxidants like carotene and
lycopene which help protect the skin from wrinkles. A guava a day, keeps
fine lines away.
6. GOOD FOR OUR BRAIN :
Guava contains 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 aspect in which guava is helpful in maintain our physical
and mental health.

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 potassium
permanganate (KMnO4) solution.

Sl.no Constituents % amount

1 Water 75.10%
2 Protein 1.50%
3 Fats 0.20%
4 Calcium 0.01%
5 Phosphorous 0.04%
6 Vitamin C 0.03%
7 Organic matter 14.50%

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.
 [5e- + 8H+ + MnO4 Mn2+ + 4 H2O] ×2

[ C2O42- 2CO2 + 2e- ] ×5

16H+ + 2MnO4- + 5C2O42- 10 CO2 + Mn2+ + 8 H2O

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 end
point is reached. The end point is that point at which the titration is complete, as
determined by an indicator. This is ideally the same volume as the equivalence
point.

The volume added titrant at which the number of moles of titrant is equal to the
number of moles of analyte, or some multiple thereof (as the polyprotic acid). In
the classic strong acid – strong base titration, the end point of the titration is that
point at which the pH of the reactant is just about equal to 7, an often when the
solution takes on a persisting solid colour as is the pink of phenolphthalein
indicator.

REQUIREMENTS :
1. Apparatus
 100 ml measuring flask
 Pestle or mortar
 Beaker
 Burette
 Funnel
 Weighing Machine
 Filter Paper
2. Chemicals
 Dilute Sulphuric acid (H2SO4)
  ( N/10) KMnO4 solution
3. Guava fruit at different stage of ripening.

Chemical Equations
Molecular Equation

2KMnO4 + 3 H2SO4 K2SO4 + 2 MnSO4 + 2H2O + 4[O]

[HOOC-COOH.2H2O + [O] 60˚ -70˚ 2CO2 + H2SO4 ] × 5

2KMnO4 + 3H2SO4 + 5HOOC-COOH.2H2O K2SO4 +

. 2Mn2SO4 +18 H2O + 10 CO2

Ionic Equation

[MnO4 - + 8 H+ + 5e- Mn2+ + 4H2O ] × 2

[C2O42- 2CO2 2e- ] × 5

2MnO4- + 16H+ + 5C2O42- 2Mn2+ + 8H2O + 10CO2

Procedure:
1) Weigh 50gof fresh guava and crush it to a fine pulp using pestle and
mortar.
2) Transfer the crushed pulp to a beaker and add some 50 ml dilute H 2SO4 to
it.
3) Boil the content for about 10 minutes. Cool it and filter the contant in a 100
ml measuring flask.
4) Made up the volume 100 ml by adding ample amount of distilled water.
5) Take 20 ml of solution from the flask and add 20 ml dilute sulphuric acid to
it.
6) Heated the mixture to about 60˚C and titrated it against (N/10) KMnO4
solution taken in a burette till the end point had an appearance of pink
colour.
7) Repeat the above experiment with 50 gm of raw, semi-ripened (or 1 day
old) and ripened ( or 2-3 days old) guava fruits

Precautions
1) There should be no parallax while taking measurement.
2) Spillage of chemicals should be checked.
3) Avoid the use of burette having a rubber tap as KMnO4 attracts 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 dilute H 2SO4 to the guava extract to be
titrated (say a full test tube) before adding KMnO4 solution.
6) Read the upper meniscus while taking burette reading with KMnO 4
solution.
 7) In case, on addition of KMnO4 a brown precipitate appears, this shows
that either H2SO4 has not been added in insufficient amount. In such
case, throw away the solution and titrate again.

Observation
1) Weight of guava fruit for each time was 50g.
2) Volume of guava extract taken from each titration was 20 ml.
3) Normality of KMnO4 solution was (1/10)
4) End point: colour changes to pink.

Guava Burette Final Volume Concurrent

Solution reading reading of KMnO4 Reading
initial
Raw 150 18 132 136.06
Semi-ripened 150 13 137 136.06
Ripened 150 10.8 139.2 136.06

Calculations
 For raw guava :
N1V1 = N2V2
 N1 × 10 = (1/10) × 132
 1/10 × normality of oxalate

= (x/100)

= strength in fresh

Guava extract = normality × Eq. mass of oxalate ion

= 1.32/100 × 44g / litre of diluted extract

 = 0.581 gL -1

 For semi ripened guava ( 1 day old)

Strength of oxalate in one day old guava extract
= (1.37/100) × 44g / litre of diluted extract
= 0.603 gL-1
 For ripened guava
Strength of oxalate in guava extract
= (1.39/100) × 44g / litre of diluted extract
= 0.612 g L-1

Result
1) The normality of oxalate ions of :
 Fresh guava solution is = 1.32 ml
 Semi ripened guava solution is = 1.37 ml
 Ripened guava solution is = 1.39 ml
2) The strength of oxalate ions of :
 Fresh guava is = 0.58 ml
 Semi ripened guava is = 0.60 ml
 Ripened guava is = 0.61 ml

Conclusion :
The content of oxalate ions in guava was found to be 59.67 % which is close to the
literate value of 60 %. It was also noticed that the content of oxalate ions grows
with ripening of guava.

We also conclude that guava is an essential fruit plant which is rich in vitamins
specially vitamin C, carbohydrates and since presence of 80 % of water in it, it
keeps us hydrated.

Bibliography:

i. www.google.com
ii. www.quora.com
iii. www.wikipedia.com
iv. Practical chemistry by Laxmi Publications