Chemistry Investigatory

Academic Year
2024-2025
Chemistry Investigatory
Project
A Study of oxalate ion in guava
Anushka Sharma
Roll no.-4
Acknowledgement
In the accomplishment of this project
successfully, many people have helped me
to carry out this investigatory project.
Most importantly, I thank God for giving

me knowledge to be able to understand
this topic and carry out this experiment.
I would also like to thank my parents for

enrolling me into a school with very good
faculty such as my Chemistry teacher,
DR. ARTI SINGH. She has taught me well
enough to be easily equipped with the
topic that is the study of oxalate ions in
guava.
Index
1. Certificate
2. Acknowledgement
3. Introduction to the Practical

Study
4. Practical Analysis
5. Conclusion
6. Bibliography
Introduction to the
Practical Study
Introduction:
Guava is sweet, juicy and light or dark
green coloured fruit. It is cultivated in all
parts of India. When ripe, it acquires
yellow colour 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 the different
stages of ripening.
About oxalate ion:
Oxalate (C2O42- or (COO)2- 2) of oxalic
can be found in derivatives acid
(COOH)2, as well as some
coordination compounds (abbreviated
as ox).
Oxalate occurs in many plants where it
is synthesized by the incomplete
oxidation of carbohydrates.
Some oxalate-rich plants include: fat
hen, sorrel and several Oxalis species.
Rhubarb and buckwheat are also high
in oxalic acid. More common plants
include - Star fruit, black pepper,
parsley, poppy seed, amaranth, chard,
beets, cocoa, chocolate, nuts, berries
and beans.
In this analysis, we’ll discuss the

oxalate ion concentration present in
the abundant fruit, that is, guava.
Practical Analysis
Aim:
To study the presence of oxalate ion
content in guava fruit at different
stages of ripening.
Requirements:
100ml measuring flask, pestle and
mortar, beaker (250ml), titration
flask, funnel, burette, weight-box,
pipette, filter paper, dilute H2SO4,
0.1N KMnO4 solution, guava fruits at
different stages of ripening.
Theory:
Oxalate ions are extracted from the
fruit by boiling up pulp with dil. H2SO4.
Then, oxalate ions are estimated
volumetrically by titrating the solution
with standard KMnO4 solution.
Procedure:
1. Weigh 50.0g of fresh guava and
crush it to a fine pulp using pestle-
mortar.
2. Transfer the crushed pulp to a beaker
and add about 50ml dil. H2SO4 to it.
3. Boil the contents for about 10
minutes. Cool and filter the contents in
a 100ml measuring flask.
4. Made up the volume upto 100ml by
adding distilled water.
5. Take 20ml of the solution from the
measuring flask into a titration flask
and add 20ml of dilute sulphuric acid to
it.
6. Heat the mixture to about 60°C and
titrate it against N/10 KMnO4 solution
taken in a burette. The end point is
the appearance of permanent light-
pink colour.
7. Repeat the experiment with 50.0g of
1, 2, and 3 days old guava fruit.
Observations:
 Weight of guava fruit each time
=_______g
 Volume of guava extract taken in
each titration =________ml
 Normality of KMnO4 solution
=
Burette readings
Volume of
N/
Guava extract KMn04
Initial Final solution used
Fresh guava
One day old
Two day old
Three day old
Concordant Reading: _________L

Calculations:
For fresh guava,
N1V1 = N2V2
(Guava extract) (KMnO4)
Normality of oxalate,
N1=
Strength of oxalate in fresh guava extract
=Normality x Eq. mass
of C2O4 ion
Similarly, calculating the strength of

1, 2 and 3 days old extract:-
1 day old:
2 day old:
3 day old:
Results
a) The normality of oxalate ions of:
i)Fresh guava solution is= ______ ml
ii)Semi-ripen guava solution is = ____ ml
iii)Ripened guava solution is =______ ml
b) The strength of oxalate ions of:

i) Fresh guava solution is =____ml
ii) Semi-ripened guava is = ____ml
iii) Ripened guava is = _______ ml
Conclusion
The strength of oxalate ions
decreases as the guava fruit
ripens
Bibliography
1. Pradeep’s New Course
Chemistry
2. NCERT Textbook
3. Meritnation.com
4. Wikipedia.com
5. Comprehensive Practical
Chemistry

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Academic Year

A Study of oxalate ion in guava

Most importantly, I thank God for giving

I would also like to thank my parents for

3. Introduction to the Practical

In this analysis, we’ll discuss the

Concordant Reading: _________L

Similarly, calculating the strength of

b) The strength of oxalate ions of:

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