Study of Oxalate Ion Content in Guava Fruit - Vel

VELAMMAL VIDYALAYA
Chemistry
Investigatory P
Project (2022-2023)
2023)
Topic: Study of oxalate ion content in guava fruit
Name: S
Swetha Ramesh
Class: XII-A
Roll no: 12A-39
Velammal Vidyalaya T
Trust
Velammal Vidyalaya, M
Mel Ayanambakkam
yanambakkam
Velammal Vidyalaya
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CERTIFICATE
This is to certify that Swetha Ramesh studying XII –A at

Velammal Vidyalaya has successfully completed the research on
the below mentioned project Study of oxalate ion content in
guava fruit under the guidance of Ms. Helen. J (Chemistry
teacher) in the year 2022- 2023.
Signature of Chemistry teacher Signature of Principal
Signature of External Examiner Signature of Internal Examiner
School seal
Date:
Place:
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ACKNOWLEDGMENT
I am grateful to almighty for giving me the strength to

complete my project successfully with sustained efforts
which many a time oscillates.
I am deeply indebted to my chemistry teacher Ms. Helen. J,
whose constructive feedback, this project would not have
been a success. The valuable advices and suggestion for
correction, modification and improvement did enhance the
quality task.
I am very much obliged to Mrs. Shyamala Subbu, our
Senior Principal, MR.Venkataraman.N.S, our Principal and
Mrs.Madhuranthaki, our Vice Principal for providing the
best of facilities and environment to bring out innovation and
spirit of inquiry through this venture.
I am grateful to my parents and friends who helped me a lot
in finalizing this project within the limited time frame.
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INDEX
SL. CONTENT PG NO.

NO
1. Aim 5
2. Introduction 6-7
3. Theory 7
4. Requirements 8
5. Equations 9
6. Procedure 10
7. Observation 11
8. Calculation 12
9. Result 13
10. Precautions 13
11. Conclusion 14
12. Bibiliography 15
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AIM
To study the presence of oxalate ion in guava fruit in different
stages of ripening.
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INTRODUCTION
Guava (Psidium guajava), small tropical tree or shrub of the
family Myrtaceae, is widely present in all most all parts of India.
It is rich in ascorbic acid (Vitamin C), Vitamin B and other
minerals and is considered as a healthy food. This fruit is a rich
source of oxalate ions whose content varies during the different
stages of ripening.
Guava has been hailed as one of the super fruits due to the
numerous health benefits it offers. It indeed is a powerhouse of
nutrients. This humble fruit is extraordinarily rich in vitamin C,
antioxidants that are beneficial for skin. Guavas are also rich in
manganese which helps the body to absorb other key nutrients
from the food that we eat. The potassium in guavas helps
normalize blood pressure as well. Since it contains about 80%
of water it helps keep our skin hydrated. But being an oxalate
rich fruit the over intake of it may cause the formation of Kidney
stone in people.
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Oxalate is a carboxylic acid, primarily found in plants and
animals. It is not an essential molecule and is excreted form our
body, unchanged.
anged. 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 urinee as waste. Too much of oxalate in our urine results
in a medical condition called hyperoxaluria.
THEORY
Oxalate ions are extracted from the fruit by boiling pulp with dil.
H₂SO₄.
₂SO₄. Then oxalate ions are estimated volumetrically by
titrating the solution with standard KMnO
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. 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.
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REQUIREMENTS
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EQUATIONS
Chemical Equations
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 - + 16H+ + 5e- → Mn2+ + 4H2O x 2
C2O4 2-→ 2CO2 + 2e- x 5
------------------------------------------------------------------------
2MnO4 - + 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2
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PROCEDURE
 Oxalate ions are extracted from the fruit by boiling pulp
with dil. H2SO4. Then oxalate ion are estimated
volumetric by titrating the solution with standard Kmno4
solution.
 Weight 50.0 gm of fresh guava and crush is to a fine
pulp using pestle motor. Transfer the crushed pulp to a
beaker and add about 50 ml dil. H2SO4 to it.
 Boil the content for about 10 min. Cool and filter the
content up to 100 ml measuring flask make the volume
up to 100 ml by adding distilled water.
 Pipette out 10ml of this solution into the other 100ml
standard measuring flask.
 Take in to a titration flask and add 20 ml of dil H2SO4
acid to it.
 Heat the mixture to about 60°C and titrate it against N/20
KMnO4 solution taken in a burette.
 The end point in appearance of permanent pale pink
colour. Repeat the above experiment) with 50.0 gm of 1,
2, 3 and 4 days old guava fruit.
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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
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CALCULATIONS
Calculation of strength of oxalic acid
Equivalent weight of oxalic acid = 63
Normality of Oxalic Acid = Weight / liter Equivalent
weight = 0.7×5 63
Normality of Oxalic acid = 0.06 N
Calculation of strength of KMnO4

Volume of oxalic acid V1 = 20 ml
Strength of oxalic acid N1 = 0.061N
Volume of KMnO4 V2 = 23
Normality of KMnO4 N2
V1N1= V2 N2
N2 = V1N1/V2 = 20 x 0.061 / 23
Normality of KMnO4 (N2) = 0.053N
For Fresh guava fruit Volume of KMnO4 Solution
V1 = 5.5 ml
Normality of KMnO4 solution N1 = 0.053 N
Volume of guava fruit extract V2 = 20 ml
Normality of the oxalate ions in the guava extract = N2
V1N1 = V2N2
N2 = V1N1/V2
N2 = 5.5 x0.053/20 = 0.014575 N
Amount of oxalate ions in 1000g fresh guava extract
= Noxalate x 44 x 100/1000 x 1000/50 g/litre
= 0.014575 x 44 x 2 = 1.2826 g/litre
Similarly we have to calculate for the other days.
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RESULT
PRECAUTIONS
 There should be no parallax while taking measurements.
 Avoid the use of burette having a rubber tap as KMnO4
attacks rubber.
 Add about an equal volume of dil 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.
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CONCLUSIONS
It can be concluded that the oxalate ion concentrations of the

matured guava fruit at different stages of ripening was found to
increase with the aging of the fruit. The presence of oxalate in
injurious to health. Oxalate rich foods are usually restricted to
some degree, particularly in patients with high urinary oxalate
level.
2.5
1.5
0.5
0
Fresh Guava 1st day Guava 2nd day Guava 3rd day Guava 4th day Guava 5th day Guava
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BIBLIOGRAPHY
www.thechemistryguru.com
M Shirley Navis, S Subila. Study on the presence of oxalate ions in guava

and sapota fruits. International Journal of Advanced Science and Research.
January 2017;Volume 2
Dileesh S, Alfiya Nasser A, Linju Baby, Tins George. Determination of the

age of Guava from the Oxalate Ion and Ascorbic Acid contents and the
determination of the rate of change of Oxalate Ion and Ascorbic Acid
contents with respect to the age of Guava. Asian J. Research Chem. 2017;
10(5): 657-659. doi: 10.5958/0974-4150.2017.00111.0
15 | P a g e

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VELAMMAL VIDYALAYA

Topic: Study of oxalate ion content in guava fruit

This is to certify that Swetha Ramesh studying XII –A at

Signature of Chemistry teacher Signature of Principal

Signature of External Examiner Signature of Internal Examiner

I am grateful to almighty for giving me the strength to

SL. CONTENT PG NO.

Calculation of strength of KMnO4

It can be concluded that the oxalate ion concentrations of the

M Shirley Navis, S Subila. Study on the presence of oxalate ions in guava

Dileesh S, Alfiya Nasser A, Linju Baby, Tins George. Determination of the

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