12 Chemistry

Name: - Vedant Kiran Barhate
Class: - 12th
Subject: - Chemistry
Topic: - Presence Of Oxalate Ion In
Guava Fruit
1
Index
Page No
Certificate 03
Acknowledgement 04
1. Introduction and Objective 05

2. Theory 06
3. Requirements 06
4. Procedure 07
5. Observation 08
6. Calculation 08-09
7. Result 10
8. Conclusion 10
9. Precautions 11
2
Godavari Foundation’s
Dr Ulhas Patil English Medium School

Savda, Tal. Raver, Dist. Jalgaon Ph. 02584- 223455/57
CBSE Affiliation No. 1130267
CERTIFICATE
This is to certify that the project work entitled “Presence Of
Oxalate Ion In Guava Fruit “is the record of work done by
Vedant Kiran Barhate class XII, enrolment number
………………………………………………………………….. Of Dr. Ulhas Patil English
Medium School, Savda for the partial Fulfilment of practical
work of Chemistry prescribed by CBSE in the year 2022-23.
External Examiner Internal Examiner
School Seal
3
I have taken efforts in this project. However, it would
not have been possible without the kind support and help of
many individuals.
I would like to thank my Principal, Mrs. Bharti Mahajan

and school for providing me with facilities required to do my
project.
I am highly indebted to my Chemistry teacher, Mrs.

Shubhangi Sarode, for her valuable guidance which has
sustained my efforts in all the stages of this project work.
I would also like to thank my parents for their

continuous support and encouragement.
My thanks and appreciations also go to my fellow

classmates in developing the project and to the people who
have willingly helped me out with their abilities.
4
Introduction And Objective
Guava is a sweet, juicy and light dark green coloured

fruit, when ripe it acquires a yellow colour & has a
penetrating strong scent. The fruit is rich in vitamin
C & 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 it
amounts varies during different stages of ripening.
5
Theory
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.
Requirements: - 100 ml. Measuring flask,

pestle & mortar, beaker, titration flask, funnel,
burette, weight-box, pipette, filter paper, dilute
H₂SO4, N/10 KMn04 solution, guava fruits at
different stages of ripening.
6
PROCEDURE
1. Weigh 50.0 g of fresh guava & crush it

to a fine pulp 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
60°C & titrate it against N/10KMnO4 solution
taken in burette till end point had an
appearance of pink colour.
5. Repeat the experiment with 50.0 g of 1,2&3
days old guava fruit.
7
OBSERVATION
• Weight of guava fruit taken: - 50.0g
• Volume of guava extract in titration: - 20.0ml
• Normality of KMnO4 solution: - 1/10
Guava Burette Final Volume Concurrent

Extracted reading Reading of Reading
Initial KMnO4
Fresh Guava 150 18 132 ml
Semi- 150 13 137 ml 136.06 ml
Ripened
Ripened 150 10.8 139.2 ml
CALCULATION
1. For Fresh Guava
(guava extract) N1V11=N2V21 (KMnO4 solution)
x = N1*10 = (1/10) * 132
x = N1 = 132/100 = 1.32
Normality of Oxalate = (x/100)
➢ Strength of oxalate in fresh guava extract=
normality * Eq. mass of oxalate ion
= 1.32/100 * 44g/litre of diluted extract
= 0.581g/L
8
2. For Semi-Ripened Guava (1 day old)
x = N1*10 = (1/10) * 137
x = N1 = 137/100 = 1.37
➢ Strength of oxalate in one day old Guava
extract = (1.37/100) * 44g/litre of diluted
extract
=0.603g/L
3. For Ripened Guava

x = N1*10 = (1/10) * 139.2
x = N1 = 139.2/100 = 1.392
➢ Strength of oxalate in two-day old Guava
extract = (1.39/100) * 44g/litre of diluted
extract
=0.612g/L
9
RESULTS
(A) The normality of oxalate ions of;
(i) Fresh guava solution is = 1.32 ml

(ii) Semi-ripen guava solution is = 1.37 ml
(iii) Ripened guava solution is = 1.39 ml
(B)The strength of oxalate ions of;
(i) Fresh guava solution is = 0.58 ml

(ii) Semi-ripened guava is = 0.60 ml
(iii) Ripened guava is = 0.61 ml
CONCLUSION
The content of oxalate ions in guava was found
to be 59.67 per cent, which is close to the
literature value of 60 percent.
It was also noticed that the content of oxalic ions
grows with ripening of guava.
10
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. 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.
11
Bibliography
1. www.slideshare.net
2. www.studocu.com
3. www.wikipedia.com
4. www.academia.edu
12

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Name: - Vedant Kiran Barhate

1. Introduction and Objective 05

Dr Ulhas Patil English Medium School

External Examiner Internal Examiner

I would like to thank my Principal, Mrs. Bharti Mahajan

I am highly indebted to my Chemistry teacher, Mrs.

I would also like to thank my parents for their

My thanks and appreciations also go to my fellow

Guava is a sweet, juicy and light dark green coloured

In this project, we will learn to test for the presence

Oxalate ions are extracted from the fruit by boiling

Requirements: - 100 ml. Measuring flask,

1. Weigh 50.0 g of fresh guava & crush it

Guava Burette Final Volume Concurrent

3. For Ripened Guava

(A) The normality of oxalate ions of;

(i) Fresh guava solution is = 1.32 ml

(B)The strength of oxalate ions of;

(i) Fresh guava solution is = 0.58 ml

1. There should be no parallax while taking

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