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CENTRAL MODEL SCHOOL,
BARRACKPORE,
AISSCE, CBSE 2023-24
INVESTIGATORY PROJECT FILE
NAME : Avik Biswas
CLASS :12
STREAM : Science
SECTION: D
BOARD ROLL NO :
CERTIFICATE
This is to certify that Avik Biswas, a student of class XII of

CENTRAL MODEL SCHOOL BARRACKPORE has
successfully completed the research on the below
mentioned project “The study the presence of oxalate
ions in Guava” under the guidance of our chemistry
teacher “Mr. Tamal Banerjee” during the year 2023-2024
in partial fulfilment of the curriculum of Central Board of
Secondary Education leading to the award of annual
examination of the year.
• Subject Teacher: ___________________

•External Examiner: _________________
•Principal: _________________________
ACKNOWLEDGEMENT
At the outset, I express our gratitude to the Almighty

Lord for the divine guidance and wisdom showered
on me to undertake this project. I am immensely
grateful to my respected principal ‘Mr. Sanjay
Dubey” and Vice Principal “Mr. Silajit Chatterjee” for
their involvement in this project by providing useful
inputs and timely suggestions. I am also thankful to
my Chemistry teacher “Mr. Tamal Banerjee” for his
guidance and help to make this project a success.
My parents also played a key role in shaping up this

project nicely and I convey my special thanks to
them as well. I am grateful to my friends for their
assistance in finalizing this project.
CONTENT
1. Aim of the Project
2. Introduction
3. Applications
4. Procedure
5. Equations
6. Theory
7. Requirements
8. Precautions
9. Observations
10.Calculations
11. Result
12. Bibliography
AIM
To study the presence of oxalate
ions in different stages of ripening of
guava fruit
INTRODUCTION
Guava is a common sweet fruit found
in India and many other places around
the world. Guavas are plants in the
Myrtle family (Myrtaceous) 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 different stages of ripening.
Guavas have a pronounced and typical
fragrance, similar to lemon rind but
less in strength.
What is Oxalate?
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.
DAILY LIFE APPLICATIONS OF
GUAVA
• IMMUNITY BOOSTER
Vitamin C present in guava helps improve
immunity and protects us against common
infections and pathogens
• LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other
polyphenols act as potent antioxidants
which neutralize free radicals generated in the
body.
• DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic
index, guavas prevent the development of
di a b et es .
• HEART HEALTHY
Guavas improve the sodium and potassium
levels of body
PROCEDURE
I. Take three fresh pieces of guava of small size.
Number these as 1, 2, and 3, keep these at room
temperature
II. Take 100g of guava from piece 1 and crush it into

fine pulp using pestle and mortar.
III. Transfer the crushed guava into 250ml beaker.

Add 100ml dil.H2SO4. Boil the contents for
10minutes
IV. Cool and filter the contents in a 250 ml

measuring flask. Make up the volume up to the
mark by adding distilled water
V. Fill the burette with standard KMno4 solution.
VI. Note down the initial reading of KMno4 solution

in the burette.
VII. Pipette out 20ml of this solution into a conical

flask/titration flask. Heat it to 60-70 degree
centigrade.
VIII. Add KMno4 solution from the brute into
Titration flask slowly till permanent light pink
colour is obtained. Note the reading of upper
meniscus in the burette
IX. Repeat steps 6, 7, 8---3-4 times so as to get

concordant readings.
X. Repeat steps 2-9 with guava sample 2 after

1day.
XI. Repeat steps 2-9 with guava sample 3 after

2days
CHEMICAL EQUATIONS
MOLECULAR EQUATION
2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O +

4[O]
(HOOC- COOH.2H2O + [O] → 2CO2 + 2H2O) x 5 -
------------------------------------------------------------
2KMnO4 + 3H2SO4 + 5HOOC-COOH.2H2O →
K2SO4 + 2MnSO4 + 18H2O + 10CO2
Ionic Equations
(MnO4- + 8H+ + 5e- → Mn2+ + 4H2O) x 2

(C2O4 2-→ 2CO2 + 2e-) x 5
-------------------------------------------------------------
2MnO4- + 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O +
10CO2
THEORY
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.
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
CONSTITUENTS AMOUNT (%)
WATER 76.10
PROTEIN 1.50
FATS 0.20
CALCIUM 0.01
PHOSPHORUS 0.04
REQUIREMENTS
APPARTUS
25ml measuring flask, pestle and mortar,
Beaker, funnel, burette, pipette.
CHEMICALS
N/20 KMno4solution, dil. H2SO4, guava
Fruit at different stages of ripening.
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
KMnO4 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 dilute 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.
In case, on addition of KMnO4 a brown ppt.
appears, this shows that either H2SO4 has not
been added or has been added in insufficient
amount. In such a case, throw away the solution
and titrate again

OBSERVATIONS
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
Guava Burette Final Volume Concordant

solution Reading Reading of Reading
Initial KMno4
Raw 150 18 132
136.06
Semi 150 13 137
Ripened
Ripened 150 10.8 139.2

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 RIPENED GUAVA (1 DAY

OLD)
Strength of oxalate in one day old guava
extract
= 1.37 /100 x 44g / litre of diluted extract
= 0.603 g L-1
3.FOR RIPENED GUAVA
Strength of oxalate in ripened guava
extract = 1.39 /100 x 44g / litre of diluted
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 = 0.61g/l
CONCLUSION
The percentage of oxalate ion decreases
in guava fruit if time passes. The
percentage of oxalate ion highest when
we pluck it and this percentage of
oxalate ion continuously decreases. This
indicates the presence of oxalate ion in
guava fruit. The content of
oxalate ions in guavas found to be 59.67
percent. It was also noticed that the
content of oxalic ions grows with
ripening of guava.
BIBLIOGRAPHY
https//www.cbseportal.com
www.wikipedia.com
chemicalland.com
books.google.co.in

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CENTRAL MODEL SCHOOL,

This is to certify that Avik Biswas, a student of class XII of

• Subject Teacher: ___________________

At the outset, I express our gratitude to the Almighty

My parents also played a key role in shaping up this

ions in different stages of ripening of

• LOWERS RISK OF CANCER

II. Take 100g of guava from piece 1 and crush it into

III. Transfer the crushed guava into 250ml beaker.

IV. Cool and filter the contents in a 250 ml

V. Fill the burette with standard KMno4 solution.

VI. Note down the initial reading of KMno4 solution

VII. Pipette out 20ml of this solution into a conical

IX. Repeat steps 6, 7, 8---3-4 times so as to get

X. Repeat steps 2-9 with guava sample 2 after

XI. Repeat steps 2-9 with guava sample 3 after

2KMnO4 + 3H2SO4 → K2SO4 + 2MnSO4 + 2H2O +

(MnO4- + 8H+ + 5e- → Mn2+ + 4H2O) x 2

measurements. Spillage of chemicals should be

Avoid the use of burette having a rubber tap as

KMnO4 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 dilute 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.

In case, on addition of KMnO4 a brown ppt.

appears, this shows that either H2SO4 has not

been added or has been added in insufficient

amount. In such a case, throw away the solution

and titrate again

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

Guava Burette Final Volume Concordant

Ripened 150 10.8 139.2

N1 = 132 /100 = 1.32

Strength of oxalate in fresh guava

= normality x Eq. mass of oxalate ion

= 1.32 /100 x 44g / litre of diluted extract

2.FOR SEMI RIPENED GUAVA (1 DAY

= 1.37 /100 x 44g / litre of diluted extract

extract = 1.39 /100 x 44g / litre of diluted

extract = 0.612 g L-1

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

in guava fruit if time passes. The

percentage of oxalate ion highest when

we pluck it and this percentage of

oxalate ion continuously decreases. This

indicates the presence of oxalate ion in

guava fruit. The content of

oxalate ions in guavas found to be 59.67

percent. It was also noticed that the

content of oxalic ions grows with