Chem Ivp Merge

BVM GLOBAL @ PERUNGUDI
SENIOR SECONDARY SCHOOL

CHENNAI – 600096
ACADEMIC YEAR: 2024-25
SUBJECT : CHEMISTRY
SUB CODE : 043
PROJECT TITLE : PRESENCE OF OXALATE IONS IN GUAVA
STUDENT NAME : ABHILASH TALAPANENI
CLASS & SEC : 12 B
ROLLNO :
TEACHER & GUIDE : S. SUJITHA THIYAGARAJAN

BVM GLOBAL @ PERUNGUDI
SENIOR SECONDARY SCHOOL
CHENNAI – 600096
BONAFIDE CERTIFICATE
This is to certify that the project has been successfully completed by
Abhilash Talapaneni, Roll no ______ of class 12, BVM Global @
Perungudi Senior Secondary School, for the partial fulfillment of this
project as a part of the Senior School Certificate Examination for the
academic year 2024 - 2025.
Date: …………………….
INTERNAL EXAMINER PRINCIPAL EXTERNAL EXAMINER

CERTIFICATE BY GUIDE
This is to certify that Master Abhilash Talapaneni of Class 12, BVM

Global @ Perungudi Senior Secondary School, Chennai has
completed his project file under my guidance. He has taken proper
care and shown utmost sincerity in completing this project.
I certify that this project is up to my expectations and as per the

guidelines issued by CBSE.
Ms. S. SUJITHA THIYAGARAJAN
(P.G.T CHEMISTRY)
(Signature)
ACKNOWLEDGEMENT
I express my gratitude to Ms. S. Sujitha Thiyagarajan,
my Chemistry teacher and guide, who guided me
through the project and gave suggestions and guidance
for completing the project. She helped me to understand
the intricate issues involved in making the project,
besides effectively presenting it. These intricacies
would have been lost otherwise. My project has been a
success only because of her guidance.

Index
Contents Page Numbers

Aim 6
Materials Requirements 6
Introduction 7
Theory 8
Chemical Equations 9
Procedure 10
Observations 11
Calculations 12
Result 13
Precautions 13
Photo 14
Bibliography 15
Aim:
To study the presence of oxalate ions in guava fruit at different

stages of ripening.
Materials Requirements:
1. 100 ml measuring flask

2. Pestle & Mortar
3. Beaker
4. Burette
5. Funnel
6. Weighing machine
7. Filter Papers
Chemicals:
1. Dil. H2SO4
2. (N/10) KMnO4 solution
3. Guava fruits are at different stages of ripening.
6
Introduction
Guava is a common sweet fruit found in India and many other places around
the world. Guavas are plants in the Myrtle family (Myrtaceae) genus Psidium
(meaning "pomegranate" in Latin), which contains about
100 species of tropical shrub. On ripening it turns
yellow in color. Rich in vitamin C, this fruit is a rich
source of oxalate ions whose content varies during
the different stages of ripening.
Guavas have a pronounced and typical fragrance,
like lemon rind but less in strength.
What is oxalate?
It is a carboxylic acid, primarily found in plants and animals. It is not an essential

molecule and is excreted from our body, unchanged. 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 urine as waste. Too much
oxalate in our urine results in a medical condition called hyperoxaluria,
commonly referred to as kidney stones. Diet is looked upon as a preventive
measure in addition to medication to treat kidney stones.
7
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. 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 titrate, whose concentration is not known.
Using a calibrated burette or chemistry pipetting syringe to add the titrant, it is
possible to determine the exact amount that has been consumed when the
endpoint is reached. 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.
The volume of added titrant at which the number of moles of titrant is equal to
the number of moles of analyte, or some multiple thereof (as in polyprotic acids).
In the classic strong acid-strong base titration, the endpoint of a titration is the
point at which the pH of the reactant is just about equal to 7, and often when the
solution takes on a persisting solid colour as in the pink of phenolphthalein
indicator.
8
Chemical Equations
Molecular Equations
KMnO4+ 3H2SO4K2SO4+ 2MnSO4+2H2O + 4[O]
60C – 70c
HOOC-COOH.2H2O +[O] C2CO2+ 2H2O x 5
3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O

K2SO4+ 2MnSO4+ 18H2O +10CO2
Ionic Equations
MnO4-+162H++ 5e-Mn2++ 4H2O x 2
C2O42CO2+ 2e-x 5
2MnO4-+ 16H++ 5C2O42-2Mn2++8H2O + 10CO2
9
Procedure:
1. Weigh 50 g of fresh guava and crush it to a fine pulp using pestle

and mortar.
2. Transfer the crushed pulp to a beaker and add about 50 ml dilute
H2SO4 to it.
3. Boil the contents for about 10 minutes. Cool and filter the contents
in a 100 ml measuring flask.
4. Make up the volume 100 ml by adding ample amount of distilled
water.
5. Take 20 ml of the solution from the flask and add 20 ml of dilute
Sulphuric acid to it.
6. Heat the mixture to about 600 C and titrate it against (n/10) KMnO4
solution taken in a burette till the end point has an appearance of
pink colour.
7. Repeat the above experiment with 10 g of 1day, 2 day and 3-day
old guava fruits.
10
Observations:
1. Weight of the guava fruit for each time was 50 g.

2. The volume of guava extract taken for each titration was 20 ml.
3. Normality of KMnO4 solution was (1/20).
4. END POINT: Colour Changes to pink
Serial No. Types of Burette Reading Concurrent

Guavas Reading
Initial Final
1 Ripe 0 24
24
0 24.3
0 24.2
2 Semi ripe 0 14.5 R
4
4
0 14 14
0 14.4
3 Raw 0 9 6
4
4
0 9.6
9
0 9.7 4
11
Calculations:
 For raw guava

N1V1 = N2V2
N1 x 10 = (1/20) x24
= 0.121
 0.12 X 44
= 5.28 g
 For semi ripened guava

N1V1 = N2V2
N1 x 10 = (1/20) x14
= 0.07
 0.07 X 44
= 3.08 g
 For ripened guava

N1V1 = N2V2
N1 x 10 = (1/20) x9
= 0.045
 0.045 X 44
= 1.98 g
12
Results:
The strength of oxalate ions of:
1. Raw guava solution is = 1.98
2. Semi-ripened guava is = 3.08
3. Ripened guava is = 5.28
1. The strength of oxalate ions was found to be 1.98 g/L in raw guava, 3.08 g/L
in semi-ripened guava, and 5.28 g/L in fully ripened guava.
2. This trend indicates a clear increase in oxalate concentration as the fruit
matures.
Precautions
1. There should be no parallax while taking measurements.
2. Spillage of chemicals should be checked.
3. Avoid the use of burette having a rubber tap as KMnO4 attacks rubber.
4. 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.
5. Add about an equal volume of dil. H2SO4to the guava extract to be titrated
(say a full test tube) before adding KMnO4.
6. Read the upper meniscus while taking burette reading withKMnO4
solution.
7. In case, on addition of KMnO4a brown ppt. appears, this shows that either
H2SO4has not been added or has been added in insufficient amount. In such
a case, throw away the solution and titrate again.
13
14
Bibliography:
Class 12 Lab manual

Class 12 Chemistry Book Part-II
The Family Encyclopedia by Dorling Kindersley.
Google
15

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BVM GLOBAL @ PERUNGUDI

SENIOR SECONDARY SCHOOL

ACADEMIC YEAR: 2024-25

SUB CODE : 043

PROJECT TITLE : PRESENCE OF OXALATE IONS IN GUAVA

STUDENT NAME : ABHILASH TALAPANENI

CLASS & SEC : 12 B

TEACHER & GUIDE : S. SUJITHA THIYAGARAJAN

INTERNAL EXAMINER PRINCIPAL EXTERNAL EXAMINER

This is to certify that Master Abhilash Talapaneni of Class 12, BVM

I certify that this project is up to my expectations and as per the

Ms. S. SUJITHA THIYAGARAJAN

I express my gratitude to Ms. S. Sujitha Thiyagarajan,

my Chemistry teacher and guide, who guided me

through the project and gave suggestions and guidance

for completing the project. She helped me to understand

the intricate issues involved in making the project,

besides effectively presenting it. These intricacies

would have been lost otherwise. My project has been a

success only because of her guidance.

Contents Page Numbers

To study the presence of oxalate ions in guava fruit at different

1. 100 ml measuring flask

It is a carboxylic acid, primarily found in plants and animals. It is not an essential

Oxalate ions are extracted from

KMnO4+ 3H2SO4K2SO4+ 2MnSO4+2H2O + 4[O]

3KMnO4+ 3H2SO4+5 HOOC-COOH.2H2O

MnO4-+162H++ 5e-Mn2++ 4H2O x 2

1. Weigh 50 g of fresh guava and crush it to a fine pulp using pestle

1. Weight of the guava fruit for each time was 50 g.

Serial No. Types of Burette Reading Concurrent

 For raw guava

 For semi ripened guava

 For ripened guava

Class 12 Lab manual

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