CERTIFICATE

This is to certify that Anushree Sinha of Class 12 Science A, Don Bosco School,
Agartala, has satisfactorily completed the Chemistry Project entitled, ‘To
determine the presence of oxalate ions in guava’ during academic year 2022-2023
under my supervision and guidance.

I have examined the project and hereby accord my approval of it as a study

carried out and presented in the manner required for its acceptance.

------------------------------------

Dr. Dipika Saha

(Project supervisor)

Department of Chemistry

---------------------------------------- --------------------------------------

Fr. Sebastian Palatty External signature

(Principal)

Don Bosco School, Agartala

---------------------------------------- --------------------------------------

Date: Institutional Rubber stamp

 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my Chemistry teacher, Dr.

Dr. Dipika Saha for their able guidance and support in completing my project.

I would also like to extend my gratitude to the principal, Fr. Sebastian Palatty for
providing me with all the required facilities for the project.

Date: Anushree Sinha

/11/2022 Class 12A

 INDEX

TOPICS PAGE NO.

CERTIFICATE 01

ACKNOWLEDGEMENT 02

INDEX 03

STATEMENT OF PROBLEM 04

OBJECTIVE 05

INTRODUCTION 06

THEORY 07

MATERIALS REQUIRED 08

PROCEDURE 09

RESULTS 10

REFERENCES 11

CONCLUSION 12
 STATEMENT OF PROBLEM

Through this project I would like to demonstrate how we can find the presence of
oxalate ions in guavas with help of chemicals.
 OBJECTIVE

Finding presence of oxalate ions in different types of guavas, i.e, raw, mid ripe and
ripe.
 INTRODUCTION

Guava is a fruit found in places around the world. Guavas are rich in dietary fiber
and vitamin C, with folic acid. A single common guava contains 257% of the Daily
Value for vitamin C.

Its dark green when raw, yellowish green when mid ripe and yellow when fully
ripe.

Oxalic acid is an organic compound found in many plants, including leafy greens,
vegetables, fruits, cocoa, nuts, and seeds especially in guavas.

In plants, it’s usually bound to minerals, forming oxalate. The terms “oxalic acid”
and “oxalate” are used interchangeably in nutrition science.

Our body can produce oxalate on its own or obtain it from food. Vitamin C can
also be converted into oxalate when it’s metabolized.
 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.

Chemical equation:

[5e- + 8H++MnO4- —>Mn2++4H2O] x 2

[C2O42- —>2CO2+2e-] x 5

---------------------------------------------------------------

16H++2MnO4-+5C2O4- —> 10CO2+2Mn2++8H2O

 MATERIALS REQUIRED

 Guavas: Raw, mid ripe, ripe.

 Mortar pestle.
 Conical flask.
 Beaker.
 Pipette.
 Burette.
 Weighing machine.
 Filter paper.
 Funnel.
 Diluted H2SO4.
 N/10 KMnO4 solution.
 PROCEDURE

 Take 100g of raw guava and crush it into a fine pulp.

 Add 100ml of H2SO4 to the paste and heat the solution for 5 – 10 mins. And
cool down the mixture.
 After the solution cools down completely, use filter paper and filter the
solution in a 250ml measuring flask. Add water to fill up the rest of the
amount.
 After that pipette out 10ml of this solution in a titration flask and add
another 100ml of H2SO4 in the solution and heat it at 60 – 70deg.
 Titrate the solution against N/10 KMnO4 solution.
 Record the observations.
 Repeat the steps for mid ripe and fully ripe guavas.
 OBSERVATIONS
Raw Guava

Concordant
S. No. Initial Reading Final Reading
Reading
1. 0 17.8
2. 0 17.9 18
3. 0 18
Vol. of KMnO4 used= 150-18= 132

Mid-ripe Guava

Concordant
S. No. Initial Reading Final Reading
Reading
1. 0 13
2. 0 12.9 13
3. 0 13.1
Vol. of KMnO4 used= 150-13= 137

Ripe Guava

Concordant
S. No. Initial Reading Final Reading
Reading
1. 0 10.8
2. 0 11 11
3. 0 10.9
Vol. of KMnO4 used= 150-11= 139
 CALCULATIONS
V1= Vol. of guava solution (10ml)

V2= Vol. of KMnO4 used (x)

N1= Normality of guava

N2= N/10

Now, N1V1=N2V2

Therefore, N1= x/100

For Raw guava,

N1= 132/100= 1.32 N

For Mid-ripe guava,

N1= 137/100= 1.37 N

For Ripe guava,

N1= 139/100= 1.39 N

Strength of oxalate ions = N1 x Equivalent mass of oxalic acid

= N1 x 63

Thus, oxalate ion strength in various stages of guavas are:

Raw,

1.32 x 63 = 83.16 gL-1

Mid-ripe,

1.37 x 63 = 86.31 gL-1

Ripe,

1.39 x 63 = 87.57 gL-1

 RESULTS

The normality of oxalate ions of:

• Fresh guava solution is = 1.32 N

• Semi-ripen guava solution is = 1.37 N

• Ripened guava solution is = 1.39 N

The strength of oxalate ions of:

• Fresh guava solution is = 83.16 gL-1

• Semi-ripened guava is = 86.31 gL-1

• Ripened guava is = 87.57 gL-1

 REFERENCES

 Companion chemistry Class 12 book.

 NCERT textbook
 Byjus
 Wikipedia
 CONCLUSION

The content of oxalate ions in guava was found to be 59.67 per cent.

It was also noticed that the content of oxalic ions grows with ripening of guava.