Maheshwaran

Chemistry S

Project
Presence of Oxalate
Ions

MOUNT CARMEL CONVENT SENIOR

SECONDARY SCHOOL
A chemistry project on
Study of the presence of oxalate ions in guava
fruit at different stages of ripening.
A PROJECT REPORT IS SUBMITTED IN Partial FULLFILMENT
OF THE REQUIREMENT FOR THE AWARDs OF STD 12TH IN
chemistry PRESCRIBED BY .

CENTRAL BOARD OF SECONDARY EDUCATION

NEW DELHI

SUBMItTED BY : MISS. DINKY NAndwANI

Guided by : mr. mohan thakur

MOUNT CARMEL CONVENT SENIOR

SECONDARY SCHOOL
CERTIFICATE
This is to certify that this is a complete report
Title : Study of the presence of oxalate ions in guava
fruit at different stages of ripening
Submitted by : Dinky Nandwani
In the partial fulfillment of requirement in std 12th in
CENTRAL BOARD OF SECONDARY EDUCATION
(CBSE)
Which is a record of word carried out by them under
my guidance for the session 2014-2015

Sub Teacher

Principal

Mr.Mohan Thakur

Sr.Glory

Roll No.

Stamp

Declaration

To ,
The Pricipal,
Mount Carmel Convent Senior Secondary School,
Cement nagar , Chandrapur.
Respected .
I Dinky Nandwani hereby declare that I am submitting the Project
entitled

Study of the presence of oxalate ions in guava fruit

at different stages of ripening
Thanks to principal Sr. Glory ,vice principal Sr.Josmy, our class
teacher Mr. Mohan Thakur sir . I solemnly declare that the project
made by me has been carried out indigently and has not been
duplicated or copied from any other source .

Thanking you ,

Miss.Dinky Nandwani

ACKNOWLEDGEMENT
This project is an acknowledgement to the instantly drive
and competence of the individuals who have contributed to
it .
This project : STUDY OF THE PRESENCE OF OXALATE
IONS IN GUAVA FRUIT AT DIFFERENT STAGES OF
RIPENING
Is an effort of teamwork. It involve the coordination of our
chemistry teacher along with the group members. This
project is a challenging task for us.
The Expert guidance of our chemistry teacher Mr.Mohan
Thakur changes the complexity of a project into a perfect
and smooth results .We also give special thanks to him for
his suggestions and inspiration for providing lab facilities.
We express our sincere gratitude to our principal Sr.Glory.
And we are thankful to all our group members for their
direct as well as indirect help in completing this project
successfully.

Miss. Dinky Nandwani

Conten

Aim
Introduction
Theory
Requirements
Procedure
Chemical Equations
Observations
Calculations
Result
Precautions

Bibliography

Aim
To study the presence of oxalate ions in guava
fruit at different stages of ripening.

Introduction
Constituents %
Amount
Guava is a sweet, juicy
Water
76.10
Proteins
1.50
and light dark green
Fats
0.20
coloured fruit, when ripe
Calcium
0.01
it acquires a yellow
Phosphorus 0.04
Vitamin C 0.03
colour& has a
Organic
14.5
penetrating strong scent.
Matter
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 its
amount varies during 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 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/20 KMnO4

solution, guava fruits at different stages of ripening.

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 60oC &
titrate it against N/20 KMnO4 solution taken in a
burette.
5.) END POINT: appearance of permanent LightPink colour.
6.) Repeat the exp. With 50.0 g of 1, 2 & 3 days old
guava fruit.

Chemical Equations
Molecular equations:

Ionic equations:

Observations
Weight of Guava Fruit taken:50.0 g
Volume of guava extract in titration:-20.0 ml
Normality of KMnO4 Solution:1/20

Guava

Burette Readings

extract from
Fresh

Initial

Final

Con. Vol. of
N/20 KMnO4
ml.

Guava
1 day Guava

ml.

2 day Guava

ml.

3 day Guava

ml.
Concordant volume: (X) _____ml.

Calculations
For fresh Guava,
(guava extract) N1V1

N2V2 (KMnO sol.)

4

N1 X 10 = 1/20 x (X)
Normality of Oxalate, N1 = (X)/200
1.) Strength of Oxalate in Fresh guava extract,
= Normality x Eq. mass of oxalate ion
= (X)/200 x 44
=

/200 x 44

= _____ g/l. of the diluted extract

2.) Strength of Oxalate in 1 Day guava extract,
= Normality x Eq. mass of oxalate ion
= (X)/200 x 44
=

/200 x 44

= _____ g/l. of the diluted extract

3.) Strength of Oxalate in 2 Day guava extract,
= Normality x Eq. mass of oxalate ion
= (X)/200 x 44
=

/200 x 44

= _____ g/l. of the diluted extract

4.) Strength of Oxalate in 3 Day guava extract,
= Normality x Eq. mass of oxalate ion
= (X)/200 x 44

/200 x 44

= _____ g/l. of the diluted extract

Result
Strength of Oxalate ion in,
Fresh Guava: _____g/l.
1 Day Guava: _____g/l.
2 Day Guava: _____g/l.
3 Day Guava:_____g/l.
Presence of oxalate ion is high in guava, about
____% of guava contains oxalate ions, amount of
oxalate ion decreases as it ripens!!!

Precautions
a.There should be no parallax while taking
measurements.
b.Spillage of chemicals should be checked.
c. Avoid the use of burette having a rubber tap as
KMnO4 attacks rubber.

d.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.
e.Add about an equal volume of dil.H2SO4 to the guava
extract to be titrated (say a full test tube) before adding
KMnO4.
f.Read the upper meniscus while taking burette
reading with KMnO4 solution.
g.In case, on addition of KMnO4, 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.

Bibliography

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NCERT Textbook