Chemistry

AIM :-
Study of the presence of oxalate ions in guava fruit at

different stage of ripening.
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 ion whose content varies during the
differentstages of ripening.
Guavas have a pronounced and typical fragrance, similar to
lemon rind but less in strength.
WHAT IS OXALATE ?
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It is a carboxylic acid, primarily found in plants and
animals. It is not an essential molecule and is excreted form
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.
THEORY
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CONSTITUTENTS %AMOUNT
WATER 76.10
PROTEIN 1.50
FATS 0.20
CALCIUM 0.01
PHOSPHOROUS 0.04
VITAMIN C 0.03
ORGANIC MATTER 14.50
Oxalate content of the fruit is made to go into solution by

boiling its pulp with distilled water and its amount in the
solution is determine d by redox titration using potassium
permanganate 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 titrant, 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.
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The 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.
REQUIREMENT
APPARATUS :
 Pestle and mortar
 beakers
 250 ml measuring flask
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 funnel
 burette
 pipette
 conical flasks
 wire gauze
 iron stand and knife
CHEMICALS :
 0.05N KMno4 solution
 dil. H2SO4
 distilled water
 fully riped
 semi-riped and raw guava
CHEMICAL EQUATIONS
MOLECULAR EQUATIONS:-
2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O + 4[O]

HOOC - COOH.2H2O + [O] → 2CO2 + 2H2O x 5
3KMnO4 + 3H2O 5HOOC – COOH.2H2O →

K2SO4 + 2MnSO4 +18H2O+10CO2
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IONIC EQUATIONS :-
MnO4- + 16H+ + 5e- → Mn2+ + 4H2O x 2

C2O42- → 2CO2 + 2e- x 5
2MnO4—+ 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2
PROCEDURE
 Weighed 50 g of fresh guava and crushed it to a fine

pulp using pestle and mortar.
 Transferred the crushed pulp to a beaker and added about 50

ml dilute H2SO4 to it.
 Boiled the content for about 10 minutes. Cooled and filtered

the contents in a 100 ml measuring flask.
 Made up the volume 100 ml by adding ample amount of

distilled water.
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 Took 20 ml of the solution from the flask and added 20 ml
of dilute sulphuric acid to it.
 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.
 Repeated the above experiment with 50 g of 1 day, 2 day

and 3 day old guava fruits.
OBSERVTIONS
 Weight of the guava fruit for each time was 50 g.
 Volume of guava extract taken for each titration was 10

ml.
 Normality of KMnO4 solution was (1 / 10).
 End point : Colour changes to pink.
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CALCULATIONS
1) For Raw Guava: -

 N1V1 = N2V2
 N1 x 10 = (1 / 10) x 132
 N1 = 132 /100 = 1.32
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 Repened Guava (1 Day old) : -

Strength of oxalate in one day old guava extract
= 0.603 g L-1
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3) For repened Guava : -
Strength of oxalate in ripened guava extract
= 0.612 g L-1
RESULT
A)The Normality of Oxalate ion of ;
 Fresh guava solution is = 1.32 N

 Semi - ripen guava solution is = 1.37 N
 Ripened guava solution is = 1.39 N
B) The Strength of Oxalate ions of;
 Fresh guava solution is = 0.58 gL-1

 Semi - ripen guava solution is = 0.60 gL-1
 Ripened guava solution is = 0.61 gL-1
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PRECAUTIONS
 There should be no parallax while taking measurements.

 Spillage of chemicals should be checked.
 Avoid the use of burette having a rubber tap as KMnO 4
attacks rubber.
 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.
 Add about an equal volume of dil H2SO4 to the guava
extract to be titrated (say a full test tube) before adding
KMnO4 .
 Read the upper meniscus while taking burette reading with
KMnO4 solution.
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CONCLUSION
 The content of oxalate ion in guava was found to be 59.67

percent, which is close to the literature value of 60 percent.
 It was also noticed that the content of oxalate ion grows
with ripening of guava.
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BIBLIOGRAPHY
I would like to acknowledge the following sources through which I

obtained vital information which contributed in the completion of this
project.
 www.google.com
 www.wikipidea.com
 https://doubtnut.com
 NCERT Chemistry CLASS: XII
 MTG NEET GUIDE CHEMISTRY
Page | 12

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AIM :-

Study of the presence of oxalate ions in guava fruit at

ORGANIC MATTER 14.50

Oxalate content of the fruit is made to go into solution by

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

3KMnO4 + 3H2O 5HOOC – COOH.2H2O →

MnO4- + 16H+ + 5e- → Mn2+ + 4H2O x 2

2MnO4—+ 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2

 Weighed 50 g of fresh guava and crushed it to a fine

 Transferred the crushed pulp to a beaker and added about 50

 Boiled the content for about 10 minutes. Cooled and filtered

 Made up the volume 100 ml by adding ample amount of

 Heated the mixture to about 60°C and titrated it against

 Repeated the above experiment with 50 g of 1 day, 2 day

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

 Volume of guava extract taken for each titration was 10

 Normality of KMnO4 solution was (1 / 10).

 End point : Colour changes to pink.

1) For Raw Guava: -

2) For Semi Repened Guava (1 Day old) : -

A)The Normality of Oxalate ion of ;

 Fresh guava solution is = 1.32 N

B) The Strength of Oxalate ions of;

 Fresh guava solution is = 0.58 gL-1

 There should be no parallax while taking measurements.

 The content of oxalate ion in guava was found to be 59.67

I would like to acknowledge the following sources through which I

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