Chemistry Investigatory Project

CHEMISTRY INVESTIGATORY PROJECT
EAST POINT SCHOOL
NAME :- MD ABDULLAH
CLASS :- XII
STREAM :- PURE SCIENCE
SUBJECT :- CHEMISTRY
BOARD ROLL NO. :-
SESSION :- 2023-24
TOPIC
STUDY THE PRESENCE OF OXALATE IONS IN GUAVA FRUIT AT

DIFFERENT STAGES OF RIPENING.
Md Abdullah
2
CONTENTS :-
Serial Topic Page No. Teacher’s Remarks

No. signature
1. Certificate 4
2. Acknowledgement 5
3. Declaration 6
4. Abstract 7
5. Introduction 8-10
6. Aim 11
7. Requirements 11
8. Theory 12
9. Chemical Equations 13
10. Procedure 13
11. Precautions 14
12. Observations 15
13. Calculations 16
14. Result 17
15. Conclusion 18
16. References 19
3
CERTIFICATE
This is to certify that Md Abdullah of class XII, Pure Science , student of

East Point School, Ichhapur, has successfully completed his project on the
topic “Study of the presence of oxalate ions of guava fruit at different
stages of ripening” under the supervision of Mr. Arindam
Ghosh(Chemistry Teacher of East Point School) during the academic year
2023-24 as per the guidelines issued by The Central Board of Secondary
Education (CBSE).
Signature of Internal Examiner Signature of External Examiner
________________________________ ________________________________
4
ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to our respected

Chemistry Teacher, Arindam Ghosh, who gave me the golden opportunity
to complete this wonderful project on the topic “Study of the presence of
oxalate ions of 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
things, I am thankful to them.
Secondly , I would also like to thank my Principal Ma’am , Mrs. Keya

Chakraborty, all assistant professors and non-teaching staff who helped
to complete this project in limited time frame.
Lastly , I would like to thank my parents and friends who helped me in

finalizing this project within time and well board manner.
Thanking You
Yours Sincerely
Md. Abdullah
5
DECLARATION
I do hereby declare that the Chemistry Investigatory Project entitled

“Study of the presence of oxalate ions of guava fruit at different stages of
ripening” is an independent effort. It has not been submitted or
forwarded to obtain any degree to any institution in India or abroad. This
is being submitted by me, Md Abdullah, student of Class XII , Pure Science,
East Point School, Ichhapur.
Signature:
6
ABSTRACT :-
This study explores the variation in oxalate ion concentrations in guava

fruit throughout different ripening stages. Through rigorous analytical
methods, we examine how oxalate levels fluctuate, shedding light on
the fruit's nutritional profile. The findings contribute valuable insights
to understanding guava ripening dynamics and have implications for
both food science and dietary considerations.
7
INTRODUCTION:
Guava (Psidium guajava) is a tropical fruit celebrated for its delectable

taste and nutritional richness. This fruit is not only a source of vitamins,
minerals, and dietary fiber but also contains various phytochemicals
that contribute to its health benefits. One such component of interest
is oxalate ions, which are naturally occurring compounds found in
many fruits and vegetables.
Guava is renowned for its high content of vitamin C, A, potassium, and

dietary fiber, making it a popular choice for a healthy diet. The fruit's
nutritional profile contributes to its antioxidant properties and
potential health benefits, including immune system support and
digestive health.
Oxalate Ions in Guava:
Oxalate ions, in the context of guava, are compounds that may

influence the nutritional composition and health implications of the
fruit. Oxalates are known for their chelating properties and can form
insoluble salts with minerals, affecting their bioavailability. The
presence of oxalate ions in guava raises questions about how these
compounds vary during the ripening process and how they might
impact the overall nutritional value. The ripening of fruits involves
complex biochemical changes, including alterations in taste, aroma,
and texture. Understanding the changes in chemical composition
during ripening is crucial for comprehending the nutritional dynamics
of fruits. In this study, we aim to investigate the levels of oxalate ions in
guava fruit at different ripening stages – from the unripe to the fully
ripe state.
8
Plant chemicals in Guava :
Guava, scientifically known as Psidium guajava, is a tropical fruit rich in

diverse plant chemicals that contribute to its nutritional value and
potential health benefits. The following key plant chemicals are present in
guava:
1.Vitamin C (Ascorbic Acid): Guava is renowned for its exceptionally

high vitamin C content, surpassing even citrus fruits. Vitamin C is a
powerful antioxidant that scavenges free radicals, helping to protect cells
from oxidative stress.
2.Flavonoids: Guava contains various flavonoids, such as quercetin,

catechins, and epicatechins. Flavonoids have antioxidant and anti-
inflammatory properties, playing a role in supporting cardiovascular
health and reducing the risk of chronic diseases.
9
3.Carotenoids: Guava contains carotenoids, including beta-carotene,
lycopene, and lutein. These compounds are precursors to vitamin A and
contribute to the fruit's vibrant color.
4. Tannins: Guava contains tannins, which are polyphenolic compounds

with astringent properties. Tannins may have antimicrobial effects and
contribute to the potential anti-diarrheal properties of guava leaves.
Tannins in Guava
5.Phenolic Compounds: Guava contains phenolic compounds with

antioxidant properties. These compounds contribute to the fruit's ability
to neutralize free radicals, thereby potentially reducing the risk of chronic
diseases.
10
AIM :
To study the presence of contents of oxalate ions in guava fruit at
different stages of ripening.
REQUIREMENTS:
• Apparatus :
100 mL measuring flask , pestle , mortar , beaker , burrete , funnel , filter

paper , weighing machine
• Chemicals used :
Dilute Sulphuric Acid , (N/10) potassium pomegranate solution.
• Guava at different stages of ripening:
11
THEORY:
Oxalate ions are extracted from the fruit by boiling pulp with dilute
sulphuric acid . The oxalate ions are estimated volumetrically by titrating
the solution with KMnO4 solution, A reagent called titrant of known
concentration and volume is used to react with a solution of the analyte
or titrand whose concentration is not known. Using a calibrated burette,
it is possible to determine the exact amount when that has been
consumed when the end point has 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.
The volume of the added titrant at which the number of moles of titrant is
equal to the number of moles of analyte or some multiple there of (as in
poly protic acids). In the classic strong acid – strong base titration , the
end point of the 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 color as in the pink of phenolphthalein indicator.
12
CHEMICAL EQUATIONS:
PROCEDURE :
1. Weighed 50g of fresh guava and crushed it to a fine pulp using pestle
and mortar.
2. Transfer the crushed pulp to the beaker and add about 50 mL of
dilute sulphuric acid.
3. Boil the content for about 10 minutes . Cool and filter the contents in
about 100 mL measuring flask.
4. Made up the volume 100 mL by adding ample amount of distilled
water.
5. Take 20 mL of the solution from the flask and add 20 mL of
sulphuric acid to it.
6. Heat the mixture to about 60°C and titrate it against (N/10) KMnO4
solution taken in a burette till the end point is reached.
7. Repeat the above procedures with 50g of 1 day, 2 days and 3 days
old guava fruit.
13
PRECAUTIONS:
1. There should be no parallax while taking these 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.
5. Add about an equal volume of dilute sulphuric acid to the guava
extract to be titrated ( say a full test tube ) before adding KMnO4
solution.
6. Read the upper meniscus while taking burette reading with KMnO4
solution.
7. In case , on addition of KMnO4 , 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.
14
OBSERVATIONS :
Volume of the guava fruit for each time = 50g
Volume of the guava extract for each titration= 20 mL
Normality of KMnO4 solution = (1/10)
End Point: Color changes to pink.
Guava Initial burette Final burette Volume of

Solution reading reading KMnO4 (in mL)
1.Raw 150 18 132
2. Semi - 150 13 137

ripened
3. Ripened 150 10.2 139.8
Concurrent Reading : 136.06 mL
15
CALCULATIONS :
1. For Raw Guava
N1V1 = N2V2
N1 × 10 = (1/10) × 132
(1/10) × Normality of oxalate=(x/100) = Strength of oxalate in
fresh guava extract = Normality × Equivalent mass of oxalate ion
= (1.32/100) × 44g/L of diluted extract
= 0.581 g/L
2. For Semi-ripened guava ( 1 day old )
Strength of oxalate ion in one day old guava extract
= 0.603g/L
3. For ripened guava
Strength of oxalate ions in guava extract
= 0.612 g/L
16
RESULT :
(a) The normality of the oxalate ions of :
Fresh guava solution is 1.32 mL
Semi ripened guava solution is 1.37 mL
Ripened guava solution is 1.39 mL
(b) The strength of oxalate ions of :
Fresh guava solution is 0.581 g/L
Semi ripened guava solution is 0.603 g/L
Ripened guava solution is 0.612 g/L
17
CONCLUSION:
• The content of oxalate ions 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 ions grows with the
ripening of guava.
18
REFERENCES :
• Blankenship, Sylvia M; Dole, John M (April 2003). "1-

Methylcyclopropene: a review". Postharvest Biology and Technology.
• Rieme Schneider, Wilhelm; Tanifuji, Minoru (2000). "Oxalic Acid".
Ullmann's Encyclopedia of Industrial Chemistry.
• Dean, Philip A. W. (2012). "The Oxalate Dianion, C2O42-: Planar or
Nonplanar?". Journal of Chemical Education.
• Dinnebier, Robert E.; Vensky, Sascha; Panthöfer, Martin; Jansen,
Martin (2003). "Crystal and Molecular Structures of Alkali Oxalates:
First Proof of a Staggered Oxalate Anion in the Solid State",Inorganic
Chemistry.
• Reed, D. A.; Olmstead, M. M. (1981). "Sodium oxalate structure
refinement" , Acta Crystallographica Section B.
• Cambridge Advanced Learner's Dictionary & Thesaurus". Cambridge
University Press. Retrieved 20 August 2012.
• Judd, WS; Campbell, CS; Kellogg, EA; Stevens, PF; Donoghue, MJ
(2002). Plant systematics, a phylogenetic approach.
• Dinnebier, R.E.; Vensky, S.; Panthofer, M.; Jansen, M. (2003). "CSD
Entry WUWTIR: Di-cesium oxalate". Cambridge Structural Database:
Access Structures.
19

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CHEMISTRY INVESTIGATORY PROJECT

EAST POINT SCHOOL

STREAM :- PURE SCIENCE

BOARD ROLL NO. :-

STUDY THE PRESENCE OF OXALATE IONS IN GUAVA FRUIT AT

Serial Topic Page No. Teacher’s Remarks

This is to certify that Md Abdullah of class XII, Pure Science , student of

Signature of Internal Examiner Signature of External Examiner

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

Secondly , I would also like to thank my Principal Ma’am , Mrs. Keya

Lastly , I would like to thank my parents and friends who helped me in

I do hereby declare that the Chemistry Investigatory Project entitled

This study explores the variation in oxalate ion concentrations in guava

Guava (Psidium guajava) is a tropical fruit celebrated for its delectable

Guava is renowned for its high content of vitamin C, A, potassium, and

Oxalate Ions in Guava:

Oxalate ions, in the context of guava, are compounds that may

Guava, scientifically known as Psidium guajava, is a tropical fruit rich in

1.Vitamin C (Ascorbic Acid): Guava is renowned for its exceptionally

2.Flavonoids: Guava contains various flavonoids, such as quercetin,

4. Tannins: Guava contains tannins, which are polyphenolic compounds

5.Phenolic Compounds: Guava contains phenolic compounds with

100 mL measuring flask , pestle , mortar , beaker , burrete , funnel , filter

Dilute Sulphuric Acid , (N/10) potassium pomegranate solution.

• Guava at different stages of ripening:

1. There should be no parallax while taking these measurements.

Volume of the guava fruit for each time = 50g

Volume of the guava extract for each titration= 20 mL

Normality of KMnO4 solution = (1/10)

End Point: Color changes to pink.

Guava Initial burette Final burette Volume of

1.Raw 150 18 132

2. Semi - 150 13 137

3. Ripened 150 10.2 139.8

Concurrent Reading : 136.06 mL

2. For Semi-ripened guava ( 1 day old )

Strength of oxalate ion in one day old guava extract

= (1.37/100) × 44g/L of diluted extract

3. For ripened guava

Strength of oxalate ions in guava extract

= (1.39/100) × 44g/L of diluted extract

(a) The normality of the oxalate ions of :

Fresh guava solution is 1.32 mL

Semi ripened guava solution is 1.37 mL

Ripened guava solution is 1.39 mL

(b) The strength of oxalate ions of :

Fresh guava solution is 0.581 g/L

Semi ripened guava solution is 0.603 g/L

Ripened guava solution is 0.612 g/L

• Blankenship, Sylvia M; Dole, John M (April 2003). "1-

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