Chemistry 12 Term 1

DAV PUBLIC SCHOOL ,POKHARIPUT
INVESTIGATORY PROJECT OF CHEMISTRY

ON
“STUDY THE PRESENCE OF OXALATE
IONS IN GUAVA FRUIT AT DIFFERENT
STAGES OF RIPENING”
For the partial fulfillment of the conditions laid down for
AISSCE 2022-2023
Submitted by –
Name-
Class-
Roll no-
Under the guidance of
Dr Ananya Anupama
PGT , Chemistry
ACKNOWLEDGEMENT
I would like to profound sense of gratitude to my guide

Dr. Ananya Anupama , my chemistry teacher for her
valuable guidance and suggestions during preparation of
my project work.
I am grateful to my principal Ms Sujata for her

encouragement and constant inspiration.
With great pleasure, I also extend my gratitude to my

parents and friends for their support which helped me to
finish this piece of work successfully.
Date:
DECLARATION
I, Rajdeep Tarai , a student of class XII B of

DAV Public School , Pokhariput hereby submit
the project entitled “Study of the presence of
oxalate ions in guava fruit at different stages of
ripening” for the chemistry practical of AISSCE
2022-2023 . This project consists of original
work done by me under the guidance and
supervision of my Chemistry teacher.
Signature of the student

CERTIFICATE
This is to certify that the project entitled “
Study of the presence of oxalate ions in guava
fruit at different stages of ripening” is an
original piece of work done by Rajdeep Tarai of
class-XII B is in accordance with the topic
allotted to him.
This project is submitted towards the partial
fulfillment of the conditions laid down for
AISSCE 2022-2023 and embodies the work
done by him under my guidance and
supervision.
Signature of External Examiner-
Signature of Internal Examiner-

Signature of Supervisor-
CONTENT
SLNO. PARTICULARS PAGE
NO.
1 ACKNOWLEDGEMEN 2
T
2 DECLARATION 3
3 CERTIFICATE 4
4 CONTENT 5
5 ABSTRACT 6
6 INTRODUCTION 7
7 AIM AND 8
REQUIREMENTS
8 THEORY 9
9 PROCEDURE 10
10 OBSERVATIONS 11
11 CONCLUSION 12
12 BIBLIOGRAPHY 13
ABSTRACT
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.
As one guava has a high content of vitamin C, one
guava fruit contains 4 times more vitamin C than an
average size 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 fruits.
INTRODUCTION
Guava is sweet, juicy and light or dark green colored fruit.
It is cultivated in all parts of India. When ripe it acquires
yellow color and has a penetrating strong scent. The fruit
is rich in vitamin C and 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 much amount
varies during different stages of ripening.
AIM
“STUDY THE PRESENCE OF OXALATE

IONS IN GUAVA FRUIT AT DIFFERENT
STAGES OF RIPENING”
REQUIREMENTS
(A)APPARATUS:
1. 100ml measuring flask burette
2. Pestle and Mortar
3. Beaker
4. Funnel
5. Weighing Machine
6. Titration flask
7. Pipette
8. Filter paper
(B)CHEMICALS:
1. Dilute H2SO4
2. (N/10)KMnO4
(C) Guava fruit at different stages of ripening
THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dil.
H₂SO₄. Then oxalate ions are estimated volumetrically by
titrating the solution with standard KMnO₄ solution.
Chemical Equations
(a)Molecular Equation
2KMn04 + 3H2SO4  K2SO4+2H2O +4[0]+
HOOC-COOH.2H2O+[O] 2CO2+2H2O X 5
2KMnO4+3H2SO4+5HOOC-COOH.2H20 
K2SO4+2MnSO4+18H2O+10CO2
(b)Ionic Equation
MnO4- + 16H+ + 5e- Mn2+ +4H2O x 2
C2O42-  2CO2 + 2e- x 5
2Mn04- + 16H+ + 5C2O42-  2Mn2+ + 8H20+
10CO2
PROCEDURE
1. Weigh 50.0 g of fresh guava and crush it to a fine
pulp using pestle-mortar.
2. Transfer the crushed pulp to a beaker and add about
50 ml dil. H₂SO₄ to it. Boil the contents for about 10
minutes.
3. Cool and 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 titrating flask and add 20 ml of dilute sulphuric
acid to it. Heat the mixture to about 60ᵒC and titrate it
against N/10 KMnO₄ solution taken in a burette. The
end point is appearance of permanent light-pink
color.
5. Repeat the above experiment with 50.0 g of 1, 2 and
3 days old guava fruit.
OBSERVATION
 Weight of guava fruit taken each time = 50g
 Volume of guava extract taken in each
titration = 10.0 ml
 Normality of KMnO₄ solution = 1/10
Guava Initial Final Volume Concordant
solution Burette Reading of Reading
reading KMnO4
Raw 150 18 132 136.06
Semi 150 13 137 136.06

ripened
Ripened 150 10.8 139.2 136.06

CALCULATION
1.For Raw Guava

N1V1=N2V2
N1 x 10 = (1/10) x 132
N1 = 1.32
Strength of oxalate in fresh guava extract
=1.32/100 x 44 g/litre of diluted extract
= 0.581 g/l
2. For Semi-Ripened Guava ( 1 day old)

=0.603 g/l
3. For Ripened Guava

=0.612 g/l
CONCLUSION
 The content of oxalate ion in guava was

found to be 59.67 percent , which is clos
to the literature value of 60 percent.
 It was also noticed that the content of

oxalate ion grows with ripening of
guava.
BIBLIOGRAPHY
 www.thechemistryguru.com
 https://www.cbseportal.com
 Google
 Wikipedia

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DAV PUBLIC SCHOOL ,POKHARIPUT

INVESTIGATORY PROJECT OF CHEMISTRY

I would like to profound sense of gratitude to my guide

I am grateful to my principal Ms Sujata for her

With great pleasure, I also extend my gratitude to my

I, Rajdeep Tarai , a student of class XII B of

Signature of the student

Signature of External Examiner-

Signature of Internal Examiner-

“STUDY THE PRESENCE OF OXALATE

Raw 150 18 132 136.06

Semi 150 13 137 136.06

Ripened 150 10.8 139.2 136.06

1.For Raw Guava

2. For Semi-Ripened Guava ( 1 day old)

3. For Ripened Guava

 The content of oxalate ion in guava was

 It was also noticed that the content of

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