VELAMMAL VIDYASHRAM, SURAPET
CHEMISTRY PROJECT
TOPIC:
Study of Oxalate Ion Content in Guava Fruit
NAME: R. Dharun
ROLL NO.: 5
CLASS: XII
SCHOOL: Velammal Vidyashram, Surapet
ACADEMIC YEAR: 2025–2026
BONAFIDE CERTIFICATE
This is to certify that the Chemistry project entitled “Study of Oxalate Ion Content in Guava Fruit”
has been successfully completed by R. Dharun, Roll No. 5 of Class XII, Velammal Vidyashram,
Surapet, for the partial fulfilment of the Chemistry practical examination conducted by the
Central Board of Secondary Education (CBSE) for the academic year 2025–2026.
Date: ____________________
Signature of Student
Signature of Teacher In-Charge
Signature of External Examiner
ACKNOWLEDGEMENT
I would like to express my deep gratitude to my Chemistry teacher and the Principal of Velammal
Vidyashram, Surapet, for their valuable guidance and support during the completion of this
project.
I also thank my parents and friends for their continuous encouragement and cooperation
throughout the process.
Finally, I thank the Almighty for providing me with strength and perseverance to successfully
complete this Chemistry project titled “Study of Oxalate Ion Content in Guava Fruit.”
Signature of the Student
TABLE OF CONTENTS
1. Abstract
2. Introduction
3. Requirements
4. Theory
5. Procedure
6. Observations
7. Calculations
8. Result
9. Precautions
10. Conclusion
11. Bibliography
1. ABSTRACT
This project aims to study the oxalate ion content in guava fruit at different stages of ripening.
The oxalate ion is an important constituent that can be estimated volumetrically using a
standard potassium permanganate (KMnO )solution.
The concentration of oxalate ions in guava fruit changes as it ripens, and this study helps in
understanding that variation and its possible health implications.
2. INTRODUCTION
Guava (Psidium guajava) is a tropical fruit rich in vitamin C and minerals. It also contains oxalate
ions, which can form insoluble salts with calcium, potentially contributing to kidney stone
formation if consumed in excess.
The purpose of this experiment is to determine the oxalate ion concentration in guava fruits at
different ripening stages by titrating against a standard potassium permanganate solution after
extraction and acidification.
3. REQUIREMENTS
1. Fresh guava fruits (raw and ripe)
2. Beakers, funnels, filter paper, and conical flasks
3. Measuring cylinders and burette
4. Standard potassium permanganate (KMnO )solution
5. Dilute sulphuric acid (H SO )
6. Pestle and mortar
7. Distilled water
4. THEORY
In an acidic medium, potassium permanganate acts as a strong oxidizing agent and oxidizes
oxalate ions to carbon dioxide.
The chemical reaction is as follows:
2MnO + 16H + 5C O ² 2Mn² + 10CO + 8H O
The titration involves a redox reaction, where the pink color of KMnO disappears upon complete
oxidation of oxalate ions.
The volume of KMnO used determines the oxalate ion concentration in the guava extract.
5. PROCEDURE
1. Weigh about 50 g of guava pulp (both raw and ripe separately).
2. Boil each sample in 100 ml distilled water for about 10 minutes and cool.
3. Filter the extract through filter paper into a conical flask.
4. Take 10 ml of filtrate and add 10 ml of dilute H SO .
5. Heat the solution to about 60°C.
6. Titrate the hot solution against standard KMnO until a light pink color persists for 30
seconds.
7. Repeat the titration to obtain concordant readings.
8. Record the burette readings and calculate the oxalate ion concentration.
6. OBSERVATIONS
Volume of KMnO solution used for titration (average of three readings):
Raw guava extract = 5.2 ml
Ripe guava extract = 3.8 ml
7. CALCULATIONS
From the reaction stoichiometry:
2MnO reacts with 5C O ²
The molarity of oxalate ion solution is calculated using the equation:
(M × V ) /5 = (M × V ) /2
Assuming M (KMnO )= 0.02 M and substituting the measured volumes,
we find that the raw guava shows a higher oxalate ion content than the ripe guava.
8. RESULT
The oxalate ion content in raw guava is greater than in ripe guava.
This indicates that oxalate content decreases as the guava ripens.
9. PRECAUTIONS
1. Use freshly prepared standard KMnO solution.
2. Perform titration while the solution is warm (around 60°C).
3. Avoid parallax error when reading the burette.
4. Filter the guava extract carefully to prevent pulp contamination.
5. Always use dilute H SO to maintain acidic conditions.
10. CONCLUSION
This project successfully determines the variation of oxalate ion concentration in guava fruits at
different ripening stages.
The results show that oxalate ion content decreases as the guava ripens, supporting the idea
that ripening reduces oxalate levels in fruits.