Anushka Chemistry File 2.0-1

KANHA MAKHAN PUBLIC
SCHOOL
CHEMISTRY
INVESTIGATORY PROJECT
Class-12
Session 2024-25
TOPIC- Study of Presence of Oxalate ions in Guava Fruit At

different stages of Ripening
Submitted by Submitted to
Anushka Khandelwal Mr. Jitendra Goswamiy
12A6
ROLL no -
INDEX
1.1.Introduction
Acknowledgement
2.2.Plant Chemicals
Certificate
3.Oxalic Acid
3.4.Experiment
Introduction
4.5.Observations
Plant Chemicals
5.6.Calculations
Oxalic Acid
6.7.Conclusion
Experiment
8.Bibliography
7. Observations
8. Calculations
9. Conclusion
10. Bibliography
ACKNOWLEDGEMENT
I Sincerely thank our chemistry teacher Mr.

Jitendra Goswamiy for his guidance,
encouragement and support throughout the
duration of the project.
Without his motivation and help, the
successful completion of this project would not
have been possible.
Anushka
XII A6
Signature Name : Anushka Khandelwal
Roll No. :
Certificate
This is to certify that Anushka Khandelawal of

class 12th A6 has completed the chemistry
project entitled ‘Study of presence of oxalate
ions in guava fruit at different stages of
ripening’ herself and under my guidance during
the academic 2024-25. The Progress of the
project has been continuously reported and has
been in my knowledge consistently.
Internal Examiner External Examiner

Sign Sign
INTRODUCTION
Family: Myrtaceae
Genus: Psidium
Species: guajava
Common names: Guava, goiaba, guayaba, diamboe, diambu,
goavier, gonyave, goyave, goyavier
Part Used: Fruit, leaf, bark
Guava is a common shade tree or shrub in dooryard gardens

in the tropics. It provides shade while the guava fruits are
eaten fresh and made into drinks, ice cream, and preserves. In
the richness of the Amazon, guava fruits often grow well
beyond the size of tennis balls on well-branched trees or
shrubs reaching up to 20 m high. Cultivated varieties average
abord 10 meters in height and produce lemon-sized fruits. The
tree is easily identified by its distinctive thin, smooth, copper-
coloured bark that flakes off, showing a greenish layer
beneath. Guava fruit today is considered minor in terms of
commercial world trade but is widely grown in the tropics,
enriching the diet of hundreds of millions of people in the
tropics of the world. Guava kas spread widely throughout the
tropics because it thrives in a variety of soils, propagates
easily, and bears fruit relatively quickly.
Plant Chemicals
Guava is rich in tannins, phenols, triterpenes, flavonoids,
essential oils. saponins, carotenoids, lectins, vitamins, fiber
and fatty acids. Guava fruit is higher in vitamin C than citrus
(80 mg of vitamin C in 100 g of fruit) and contains appreciable
amounts of vitamin A as well. Guava fruits. are also a good
source of pectin - a dietary fiver. The leaves of guava are rich
in flavonoids, in particular, quercetin. Much of guava's
therapeutic activity is attributed to these flavonoids. The
flavonoids have demonstrated antibacterial activity.
Quercetin is thought to contribute to the anti-diarrhea effect
of guava; it is able to relax intestinal smooth muscle and
inhibit bowel contractions. In addition, other flavonoids and
triterpenes in guava leaves show antispasmodic activity,
Guava also has antioxidant properties, which is attributed to
the polyphenols found in the leaves. Guava's main plant
chemicals include: alanine, alpha-kumulene, alpha-
hydroxyursolic acid, alpha-linolenic acid, alpha-selinone,
amritoside, araban, arabinose, arabopyranosides, arjunolic
acid, aromadendrene, ascorbic acid, ascorbigen, asiatic acid,
aspartic acid, avicularin, benzaldehyde, butanal, carotenoids,
caryophyllene, catechol tannins.
Oxalic Acid
It is the chemical compound formula H₂C2O4.
This dicarboxylic acid is better described with
the formula HO2CCO2H. It is a relatively strong organic acid,
being about 10,000 times stronger than acetic acid. The
dianion, known as oxalate, is also a reducing agent and a
ligand in coordination chemistry. Oxalic acid and oxalates are
abundantly present in many plants, most notably in sour
grass, and sorrel (including Oxalis), roots and leaves of
rhubarb and buckwheat. At high concentrations, it is a
dangerous poison, but such immediately toxic levels are not
found in foodstuffs but rather in manufactures, such as some
bleaches, some anti-rust products, and some metal cleaners
(among other things), It is also a naturally occurring
component of plants, and is found in relatively high levels in
dark green leafy foods In the human body, ingested oxalic
acid is not a useful nutrient; so, like all such unneeded
components of diet, it is processed by the body to a
convenient form and that byproduct is then excreted- in this
case, in the urine.
EXPERIMENT
Requirements : 100ml measuring flask, pestle and mortar,
beaker, titration flask, funnel, burette, weight box, pipette, filter
paper, dilute H2SO4, N/20 KMnO4, and guava fruits at 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 solution with standard KMnO4 solution.
End Point : Appearance of permanent pink colour.

Procedure :
1. 50.0g of fresh guava was weighed and crushed to a fine pulp
using pestle-mortar.
2. The crushed pulp was transferred to a beaker and about 50ml dil.
H2SO4 was added. The contents were boiled for about 10
minutes.
3. The contents were filtered and cooled in 100ml measuring flash.
The volume was made up to 100ml by adding distilled water.
4. 10ml of this solution was taken into a titrating flask and 20ml of
dil. H2SO4 was added to it. The mixture was heated to about 60°
and titrated against the standard KMnO4 solution taken in a
burette.
5. The process was repeated with different samples of guava.
Observation
Weight of guava taken = 50.0 g
Volume of guava extract taken = 20.0ml
Normality of KMnO4 solution = 1/20
Guava extract Burette Readings Concordant

from volume of KMnO4
Initial Final solution used
Fresh 0 50 50
1 day old 0 30 30
2 day old 0 15 15
3 day old 0 9 9
Calculations
N1V1 = N2V2
(guava extract) (KMnO4 solution)
N1 X 20 = 1/20 X V
Normality of oxalate, N1 = V/400
Strength of oxalate = Normality * Eq. mass of oxalate ion
= V/400 * 44g/litre of diluted extract
Guava extract from Strength of oxalate ion

(g/litre)
Fresh 5.5
1 day old 3.3
2 day old 1.65
3 day old 0.99
Conclusion
Oxalic acid and oxalates are abundantly present in many
plants, most notably in sour grass, and sorrel (including
Oxalis), roots and leaves of rhubarb and buckwheat.
After doing this experiment we can conclude that unripe

guava has a high content of Oxalate ions. The
concentration of oxalate ions decreases with the
ripening of fruit.
BIBLIOGRAPHY
To complete this project I took help from -
• My Chemistry Teacher – Mr. Jitendra Goswami
• Comprehensive Practical Chemistry (Lab

Manual) of Laxmi Publication

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KANHA MAKHAN PUBLIC

TOPIC- Study of Presence of Oxalate ions in Guava Fruit At

I Sincerely thank our chemistry teacher Mr.

Signature Name : Anushka Khandelwal

This is to certify that Anushka Khandelawal of

Internal Examiner External Examiner

Guava is a common shade tree or shrub in dooryard gardens

End Point : Appearance of permanent pink colour.

Guava extract Burette Readings Concordant

Guava extract from Strength of oxalate ion

After doing this experiment we can conclude that unripe

• My Chemistry Teacher – Mr. Jitendra Goswami

• Comprehensive Practical Chemistry (Lab

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