Guava Is A Common Sweet Fruit Found in India and

1
INTRODUCTION:
Guava 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 colour. 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.
- What is an oxalate?
It is a carboxylic acid, primarily found in plants and

animals. It is not an essential molecule and is excreted
from our 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.
2
THEORY:
Oxalate ions are extracted from the fruit by boiling

the 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 and volume is used to react a
solution of the analyte or titrant whose concentration
is not known. Using a calibrated burette or 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 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 the
analyte , or some multiple thereof ( as in polyproteic
acid ). 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 phenolphthalien indicator
3
REQUIREMENTS:
A. Apparatus:
1. 100 ml measuring flask

2. Mortar and pestle
3. Beaker
4. Burette
5. Funnel
6. Weighing machine
7. Filter papers
B. Chemicals:
1. Dilute H₂SO₄
2. (N/10) KMnO₄ solution
C. Others:
1. Guavas at various stages of ripening.

4
CHEMICAL EQUATIONS:
-Molecular Equation:
2KMnO₄ + 3H₂SO₄ → K₂SO₄ + 2MnSO₄ + 3H₂O + 5[O]
[ (HOOC–COOH.2H₂O) + [O] → 2CO₂ + 3H₂O ] x 5
2KMnO₄ + 3H₂SO₄ + 5(HOOC–COOH.2H₂O) → K₂SO₄ +

2MnSO₄ + 18H₂O + 10CO₂
-Ionic Equation:
(MnO₄⁷⁺ + 8H⁺ + 5e⁻ → Mn²⁺ + 4H₂O) x 2
(C₂O₄²⁻ → 2CO₂ + 2e⁻) x 5

______________________________________________________________
2MnO₄⁷⁺ + 16H⁺ + 5C₂O₄²⁻ →2Mn²⁺ + 8H₂O + 10CO₂
5
PROCEDURE:
1. Weigh 50 g of fresh guava and crush it into fine

pulp using the mortar and pestle.
2. Transfer the crushed pulp in a beaker and add

about 50 ml of dilute H₂SO₄ to it.
3. Boil the content for about 10 mins, cool and filter

the contents in a 100 ml measuring flask. Add
distilled water to make 100 ml solution.
4. Take 20 ml of base from the measuring flask and

add 20 ml of dilute sulphuric acid to it.
5. Heat the mixture to about 60°C and titrate it

against (N/10) KMnO₄ till the end point had an
appearance of permanent pink colour.
6. Repeat the above steps with 50 g of guavas that

are ripened at different stages/days (e.g.: 1 day ,
two days , and 3 days old guavas)
6
OBSERVATIONS:
1. Weight of guava taken each time: 50 g

2. Volume of guava extract taken for each titration: 20 ml
3. Normality of KMnO₄ taken: 0.1 N
4. Molecular mass of oxalic acid: 126 g mol⁻¹
5. Equivalent mass of oxalate ion = 44 g L⁻¹ of diluted
extract.
GUAVA VOL. OF BURETTE VOL. OF

TYPE: Base: READING: KMnO₄ USED:
INITIAL: FINAL:
1 DAY OLD 20 ml 0 10.6 10.6
2 DAYS OLD 20 ml 0 14 14
3 DAYS OLD 20 ml 0 18 18
The concordant volume of KMnO₄ used up:

= 14.2 ml
CALCULATIONS:
7
1) For 3 days old guava:

N1 x V1 (guava extract) = N2 x V2 (KMnO4 solution)
N1 x 10 = 0.1 x 18
⸫ Normality of oxalate, N1 = 0.18
⸫ Strength of oxalate in 3 days old guava extract,
= Normality x Eq. Mass of oxalate ion
= 0.18 x 44 g/litre of diluted extract
= 7.92 g L⁻¹
2) For 2 days old guava:

N1 x 10 = 0.1 x 14
⸫ Strength of oxalate in 2 days old guava extract,
= Normality x Eq. Mass of oxalate ion
= 6.16 g L⁻¹
3) For 1 day old guava:

N1 x 10 = 0.1 x 10.6
⸫ Strength of oxalate in 1 day old guava extract,
= Normality x eq. Mass of oxalate ion
= 4.66 g L⁻¹
RESULTS:
8
A. The normality of oxalate ions of:
i. 3 days old guava is = 0.18 N

ii. 2 days old guava is = 0.14 N
iii. 1 day old guava is = 0.106 N
B.The strength of oxalate ions of:
i. 3 days old guava is = 7.92 g L⁻¹

ii. 2 days old guava is = 6.16 g L⁻¹
iii. 1 day old guava is = 4.66 g L⁻¹
CONCLUSIONS:
The content of the oxalate ions in the guava was found to

be 59.67%, which is pretty close to the literal value of 60%.
Moreover, it has been observed that the content of the

oxalate ions increases in the guava as it ripens.
PRECAUTIONS:
9
1. There should be no parallax while taking the

measurements.
2. Avoid the use of burette having a rubber tap as

potassium permanganate attacks rubber.
3. 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, conclude
that the required temperature is reached.
4. Add about an equal volume of dil. Sulphuric acid

to the guava extract to be titrated before adding
potassium permanganate solution.
5. Read the upper meniscus while taking the burette

readings with potassium permanganate solution.
6. In case, on addition of potassium permanganate

solution, a brown ppt. appears, this shows that either
sulphuric acid has not been added or has been added
in insufficient amount. In such a case throw away the
solution and titrate again.
APPENDIX 3:
Table of Contents:
10
Serial no: Title: Page no:
Chapter 1 Introduction 1
Chapter 2 Theory 2
Chapter 3 Requirements 3
Chapter 4 Chemical equations 4
Chapter 5 Procedure 5
Chapter 6 Observation 6
Chapter 7 Calculations 7
Chapter 8 Results and Conclusions 8
Chapter 9 Precautions 9
ACKNOWLEDGEMENT
11
I would like to express my special thanks of gratitude to my

teacher Mrs. BHARTI CHANDORKAR who gave me the golden
opportunity to do this wonderful project on the topic “ TO STUDY
THE PRESENCE OF OXALIC ION CONTENT IN GUAVA FRUIT AT
DIFFERENT STAGES OF RIPENING” which also helped me in doing a
lot of research and I came to know about so many new things, I
am really thankful to her.
Secondly I would also like to thank my parents and friends who

helped me a lot in finalizing this project within the limited time
frame.
APPENDIX-2
CAMBRIDGE SCHOOL GREATER NOIDA
12
BONAFIDE CERTIFICATE
Certified that this project report “STUDY THE PRESENCE

OF OXALIC ION CONTENT IN GUAVA FRUIT AT
DIFFERENT STAGES OF RIPENING” is the bonafide work
by “WARIS KHAN” who carried out the project work
under my supervision.
(SIGNA
TURE)
(SUPERVISOR)

Guava Is A Common Sweet Fruit Found in India and

Uploaded by

Copyright:

Available Formats

Guava Is A Common Sweet Fruit Found in India and

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Guava Is A Common Sweet Fruit Found in India and

Uploaded by

Copyright:

Available Formats

1

Guava is a common sweet fruit found in India and

It is a carboxylic acid, primarily found in plants and

Oxalate ions are extracted from the fruit by boiling

The volume of added titrant at which the number of

1. 100 ml measuring flask

1. Guavas at various stages of ripening.

2KMnO₄ + 3H₂SO₄ → K₂SO₄ + 2MnSO₄ + 3H₂O + 5[O]

[ (HOOC–COOH.2H₂O) + [O] → 2CO₂ + 3H₂O ] x 5

2KMnO₄ + 3H₂SO₄ + 5(HOOC–COOH.2H₂O) → K₂SO₄ +

(MnO₄⁷⁺ + 8H⁺ + 5e⁻ → Mn²⁺ + 4H₂O) x 2

(C₂O₄²⁻ → 2CO₂ + 2e⁻) x 5

1. Weigh 50 g of fresh guava and crush it into fine

2. Transfer the crushed pulp in a beaker and add

3. Boil the content for about 10 mins, cool and filter

4. Take 20 ml of base from the measuring flask and

5. Heat the mixture to about 60°C and titrate it

6. Repeat the above steps with 50 g of guavas that

1. Weight of guava taken each time: 50 g

GUAVA VOL. OF BURETTE VOL. OF

The concordant volume of KMnO₄ used up:

1) For 3 days old guava:

2) For 2 days old guava:

3) For 1 day old guava:

A. The normality of oxalate ions of:

i. 3 days old guava is = 0.18 N

B.The strength of oxalate ions of:

i. 3 days old guava is = 7.92 g L⁻¹

The content of the oxalate ions in the guava was found to

Moreover, it has been observed that the content of the

1. There should be no parallax while taking the

2. Avoid the use of burette having a rubber tap as

3. In order to get some idea about the temperature

4. Add about an equal volume of dil. Sulphuric acid

5. Read the upper meniscus while taking the burette

6. In case, on addition of potassium permanganate

Serial no: Title: Page no:

Chapter 4 Chemical equations 4

Chapter 8 Results and Conclusions 8

I would like to express my special thanks of gratitude to my

Secondly I would also like to thank my parents and friends who

Certified that this project report “STUDY THE PRESENCE

You might also like