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Presented By: Arul Aaron Kingsley Keerthivasan.T Raghavaram.K Ashwath.P Prathmesh.M

The document presents a study on the oxalate content of guava fruit at different ripening stages. Guava contains oxalate ions which can cause kidney stones if consumed in excess. The experiment involves extracting oxalate ions from guava pulp using dilute sulfuric acid and titrating the solution with potassium permanganate. The normality and strength of oxalate ions was found to increase with ripening, being highest in fully ripened guava. The results were close to literature values, showing oxalate content rises as guava ripens.

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65 views

Presented By: Arul Aaron Kingsley Keerthivasan.T Raghavaram.K Ashwath.P Prathmesh.M

The document presents a study on the oxalate content of guava fruit at different ripening stages. Guava contains oxalate ions which can cause kidney stones if consumed in excess. The experiment involves extracting oxalate ions from guava pulp using dilute sulfuric acid and titrating the solution with potassium permanganate. The normality and strength of oxalate ions was found to increase with ripening, being highest in fully ripened guava. The results were close to literature values, showing oxalate content rises as guava ripens.

Uploaded by

Kavin P
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Presented by:

Arul Aaron Kingsley

Keerthivasan.T

Raghavaram.K

Ashwath.P

Prathmesh.M
About the fruit:

o 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.
o Guavas have a pronounced and typical
fragrance, similar to 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 form 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 of 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.
To study the presence of oxalate ions at different
stages of ripening in a guava fruit using dilute
H2So4 and KMnO4 solutions.

o Oxalate ions are extracted from the fruit by


boiling pulp with dilute H2SO4.
o The oxalate ions are estimated volumetrically,
by titrating the solution with KMnO4 solution.
o 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 titrand, whose concentration is not known.
o 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.
o The endpoint is the point at which the titration
is complete, as determined by an indicator.
o This is ideally the same volume as the
equivalence point 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).

o 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.

Constituents % Amount
Water 76.10%
Protein 1.50%
Fats 0.20%
Calcium 0.01%
Phosphorus 0.04%
Vitamin “C” 0.03%
Organic matter 14.50%

[5e- + 8H+ + MnO4 → Mn2+ + 4H2O]*2


[C2O4 2- → 2CO2 + 2e- ]*5
---------------------------------------------------------------
16H+ + 2MnO4 - + 5C2O4 2- →10CO2 + 2Mn2+8H2O
100 ml flask Burette Pestle and mortar

Beaker Funnel
Weighing machine Filter papers

Dilute H2SO4 solution

KMNO4 solution
o Weighed 50 g of fresh guava and crushed it to a fine
pulp using pestle and mortar.
o Transferred the crushed pulp to a beaker and added
about 50 ml dilute H2SO4 to it
o Boiled the content for about 10 minutes. Cooled
and filtered the contents in a 100 ml measuring
flask.
o Made up the volume 100 ml by adding ample
amount of distilled water.
o Took 20 ml of the solution from the flask and added
20 ml of dilute sulphuric acid to it.
o Heated the mixture to about 60°C and titrated it
against (N/10) KMnO4 solution taken in a burette
till the end point had an appearance of pink colour.
o Repeated the above experiment with 50 g of 1 day,
2 day and 3 day old guava fruits.
o Weight of the guava fruit for each time was 50 g.
o Volume of guava extract taken for each titration
was 10 ml.
o Normality of KMnO4 solution was (1 / 10).
o End point : Colour changes to pink.

Guava Burette Final Volume Concordant


solution Reading Reading of Reading
Initial KMNO4
150 18 132
Raw
150 13 137 136.06
Semi
ripened
150 10.8 139.2
Ripened
There should be no parallax while taking
measurements.
Spillage of chemicals should be checked.
Avoid the use of burette having a rubber tap as
KMnO4 attacks rubber.
In order 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.
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.
1)Raw guava:
N1V1 = N2V2
N1 x 10 = (1 / 10) x 132
N1 = 132 /100 = 1.32
Strength of oxalate in fresh guava extract
= normality x Eq. mass of oxalate ion
= 1.32 /100 x 44g / litre of diluted extract
= 0.581g L-1
2)For semi-ripened guava(1 day old):
Strength of oxalate in one day old guava extract
= 1.37 /100 x 44g / litre of diluted extract
= 0.603 g L-1
3)For ripened guava:
Strength of oxalate in ripened guava extract
= 1.39 /100 x 44g / litre of diluted extract
= 0.612 g L-1
1)Molecular 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
--------------------------------------------------------------------------------------

2)Ionic equations:
MnO4 - + 16H+ + 5e- → Mn2+ + 4H2O x 2
C2O4 2-→ 2CO2 + 2e- x 5
--------------------------------------------------------------------------------------
2MnO4 - + 16H+ + 5C2O4 2- → 2Mn2+ + 8H2O + 10CO2
--------------------------------------------------------------------------------------
1)Normality of oxalate ions:
Fresh guava solution is = 1.32 N
Semi - ripen guava solution is = 1.37 N
Ripened guava solution is = 1.39 N

2)The strength of oxalate ions:


Fresh guava solution is = 0.58 gL-1
Semi - ripen guava solution is = 0.60 gL-1
Ripened guava solution is = 0.61 gL-1
o The content of oxalate ion in guava was found to be
59.67 percent, which is close to the literature value
of 60 percent.
o It was also noticed that the content of oxalate ion
grows with ripening of guava.
1) Wikipedia
2) Lakshmi publications
3) Slideshare
4) NCERT

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