ACKNOWLEDGEMENT

At the outset, I express our gratitude to the

Almighty Lord for the divine guidance and wisdom
showered on me to undertake this project.
I am immensely grateful to my beloved Principal for
her involvement in this project by providing useful
inputs and timely suggestions.

I am also thankful to my Chemistry teacher for her

guidance and help to make this project a success.
My Parents also played a key role in shaping up this
project nicely and I convey my special thanks to
them as well.
 CONTENT
S.NO TITLE

1. AIM OF THE PROJECT

2. INTRODUCTION
3. APPLICATIONS
4. EXPERIMENT
a)REQUIREMENTS
b)THEORY
c)PROCEDURE
d)OBSERVATIONS
5. CALCULATIONS
6. RESULT
7. CONCLUSION
8. REFERENCE
AIM OF THE PROJECT
To study the
presence of
oxalate ion
contained in
guava fruit at
 different stages
of ripening.
INTRODUCTION
Guava is sweet, juicy and light or dark green colored
fruit. It is cultivated in all parts of India. When ripe it
acquires yellow color and has a penetrating strong
scent. The fruit is rich in vitamin C and minerals. It is
a rich source of oxalate and its content in the fruit
varies during different stages of ripening.
Besides its unique flavor and fragrance, 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, lycopene and
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. Guavas contain folate, a mineral which helps
promote fertility. The potassium in guavas helps
normalize blood pressure as well. Since it contains
about 80% of water it helps keep our skin hydrated.

APPLICATIONS
As one guava has a high content of vitamin C, one
guava fruit contains 4 times more vitamin C than an
average size orange and 10 times more vitamin A
than a lemon.
It also contains vitamin B2, E and K, fiber,
calcium, copper, folate, iron, manganese,
phosphorous and potassium. With all the nutrition
that it provides, guava hardly contains any fats.
Moreover, it is one of the least chemically treated
and sprayed fruits.
 Some of the wider applications, guava is related
to health. They are:
1. IMMUNITY BOOSTER
Vitamin C present in guava helps improve immunity
and protects us against common infections and
pathogens.

2. LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other
polyphenols act as potent antioxidants which
neutralize free radicals generated in the body,
preventing the growth of the cancer cells.

3. DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic index,
guavas prevent the development of diabetes. While
the low glycaemic index inhibits a sudden spike in
sugar levels, the fibre content ensures the sugar
levels are well regulated.
 4. HEART HEALTHY
Guavas improve the sodium and potassium balance
of the body, thereby regulating blood pressure in
patients with hypertension. Guavas also help lower
the levels of triglycerides and bad cholesterol (LDL),
which contribute to the development of heart
disease.

5. ANTI-AGEING PROPERTIES
Guavas are rich in vitamin A, vitamin C and
antioxidants like carotene and lycopene which help
protect the skin from wrinkles. A guava a day, keeps
fine lines away.

6. GOOD FOR OUR BRAIN

Guavas contain vitamin B3 and vitamin B6, also
known as niacin and pyridoxine respectively, which
help in improving blood circulation to the brain,
stimulating cognitive function and relaxing the
nerves.

Thus there are several aspects in which guava is

helpful in maintaining our physical and mental
health.
 REQUIREMENTS
 100ml measuring flask.
 Pestle and mortar.
 Titration flask.
 Funnel, burette.
 Weight-box.
 Pipette.
 Filter paper.
 Dilute H₂SO₄.
 N/20KMnO₄ solution and guava fruits at
different stages of ripening.
 MOLECULAR EQUATION
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 * 2

C2O 2- 4 2CO2 + 2e- * 5

----------------------------------------------------------------------------------------------
-
2MnO4 + 16H + 5C2O4 2Mn + 8H2O + 10CO2
+ 2- 2+

----------------------------------------------------------------------------------------------
 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
PROCEDURE
 Weigh 50.0 g of fresh guava
and crush it to a fine pulp using pestle-
mortar.

 Transfer the crushed pulp to a

beaker and add about 50 ml dil. H₂SO₄
to it. Boil the contents for about 10
minutes.

 Cool and filter the contents in

a 100 ml measuring flask. Make the
volume up to 100 ml by adding distilled
water.

 Take 20 ml of the solution

from the measuring flask into a
titrating flask and add 20 ml of dilute
sulphuric acid to it. Heat the mixture to
about 60ᵒC and titrate it against N/20
KMnO₄ solution taken in a burette. The
end point is appearance of permanent
light-pink color.

 Repeat the above experiment

with 50.0 g of 1, 2 and 3 days old guava
fruit.


 OBSERVATION
S
1. Weight of guava fruit taken each time = 50.0 g
2. Volume of guava extract taken in
each titration = 10.0 ml
3. Normality of KMnO₄ solution = 1/10

BURETTE VOLUME
GUAVA READINGS OF CONCORDANT
SOLUTION KMNO₄ READING
Initial Final
RAW 150 18 132

SEMI 150 13 137 136.06

RIPENED
RIPENED 150 10.8 139.2
 Calculations
1.) For 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

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

Result
 The Normality Of Oxalate Ion Of :
Fresh guava solution is = 1.32 N
Semi - ripen guava solution is = 1.37 N
Ripened guava solution is = 1.39 N

 The Strength Of Oxalate Ion Of :

 -1
Fresh guava solution is = 0.58 gL
Semi - ripen guava solution is = 0.60 gL-1
-1
Ripened guava solution is = 0.61 gL

CONCLUSION
 The content of oxalate ion in guava
was found to be 59.67 percent, which
isclose to the literature value of 60
percent.

 It was also noticed that the content

of oxalate ion grows with ripening
ofguava.
BIBLIOGRAPHY

 http :
//www.cbseportal.com

 Wikipedia

 chemicalland.com

 books.google.co.in