Study of Oxalate Ions in Guava

Certificate
This is to certify that, Sahaj Rajeev Saxena a

student of class XI-B has successfully completed
the research on the below project under the
guidance of Mr. Rajesh Singh during the year
2022-2023 in partial fulfilment of chemistry
practical examination conducted by CBSE
Signature of Internal ___________

examiner
Signature of External ___________
examiner
Signature of Principal ___________
Acknowledgement
I wish to express my deep gratitude to our

principal, Ms. Varsha Aggarwal for his
encouragement and all the facilities that she
provided for this project work.
I extend my hearty thanks to Mr. Rajesh Singh

my chemistry teacher who guided, me to the
successful completion of this project.
Index
S. TITLE PAGE
NO. NO.
1 AIM OF THE PROJECT 1
2 ITRODUCTION 2
3 APPLICATION 3
4 EXPERIMENT 4-7
5 CALCULATIONS 8
6 RESULT 9
7 COMCLUSION 10
8 PRECAUTION 11
9 BIBLIOGRAPHY 12
Objective
The objective of this

project is to study of
oxalate ion in presence in
guava fruit…
Introduction
Guava is a common sweet fruit found in India

and many other places 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 different stages of
ripening. 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.
Daily life application
of guava:-
1.IMMUNITY BOOSTER
Vitamin C present in guava helps improve
immunity and protects us against common
infections and pathogens.
2.LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other
polyphenols act as potent antioxidants which
neutralize free radicals generated in the
body.
3. DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic
index, guavas prevent the development of
diabetes.
THEORY
REQUIREMENT
Required 100 ml. Measuringflask, 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 Oxalate
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.
PROCEDURE
1. Weigh 50.0 g of fresh guava & crush it to a

finepulp 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 Light-
Pink 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 Burette Readings Con.
 Vol. of N/20 KMnO4Initial Final Fresh Guava
ml. 1 day Guava ml. 2 day Guava ml. 3 day
 Guava ml. Concordant volume: _____ml.
CALCULATIONS
 For fresh Guava N1V1 = N2V2 N1 X 10 = 1/20

x (X) Normality of Oxalate, Ni = (X)/200.
 Strength of Oxalate in Fresh guava extract,
= Normality x Eq. mass of oxalate =
________g/l. of the diluted extract.
 Strength of Oxalate in 1 Day guava extract,
= Normality x Eq. mass of oxalate =
________g/l. of the diluted extract
CALCULATION.
CONCLUSION
The precentage of oxalte ion decreses in guava

fruit if time passes. The percentage of oxalte ion
highest when we pluck it and this percentage of
oxalte ion continuously decreses. This indicate
the presence of oxalte ion in guava fruit. The
content of oxalate ions in guava was found to be
59.67 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 KMnO4 attacks rubber.
4. Read the upper meniscus while taking burette
reading with KMnO4 .
5. Guava Fruit should be fresh .
6. In order to get some idea about the
temperature of the solution touch the flask with
the back side of your hand.
THANK YOU
I would like to thanks Mr. Rajesh Singh my

chemistry teacher who give me the
opportunity to make project on topic “Study
of oxalte ion in guava” Which really help me
to do study about this project…

Study of Oxalate Ions in Guava

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Certificate

This is to certify that, Sahaj Rajeev Saxena a

Signature of Internal ___________

I wish to express my deep gratitude to our

I extend my hearty thanks to Mr. Rajesh Singh

The objective of this

Guava is a common sweet fruit found in India

2.LOWERS RISK OF CANCER

Required 100 ml. Measuringflask, pestle

1. Weigh 50.0 g of fresh guava & crush it to a

 Weight of Guava Fruit taken:- __________

 For fresh Guava N1V1 = N2V2 N1 X 10 = 1/20

The precentage of oxalte ion decreses in guava

1. There should be no parallax while taking

I would like to thanks Mr. Rajesh Singh my

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