PREFACE

As a part of CBSE Curriculum and in order to

gain Practical knowledge in the field of CHEMISTRY.
We required to make a report on to investigate to study
the presence of oxalate ions in different guava fruit at
different stages of ripening.
The basis Objective behind Doing this project to get
knowledge of different tools of chemistry.
In this project have include various concept effect and
implication on them in practical life.

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 ACKNOWLDEGEMENT

I Would Like to express my special thanks of gratitude to my

teacher MR. DHARMENDRA MISHRA SIR WHO HAVE GAVE
ME Golden Opportunity to this wonderful project on work of
chemistry on the topic of to Investigate to study the
presence of oxalate ions in different guava fruit at
different stages of ripening He also helped me to
completing my project secondly I would like to thanks my
friend who helped me a lot in finalizing this project within a
limited time.

STUDENT NAME= KAMLESH TRIPATHI

CLASS - 𝟏𝟐𝑻𝑯 (BIO)

ROLL NO. -- 19673891

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 DECLARATION

I hereby declare that the project entitled “CHEMISTRY”

is an outcome of my efforts under the guidance of
MR. DHARMENDRA MISHRA sir
The project is submitted to the SHRI GANESH
HIGHER SECONDARY SCHOOL AMAHA SIDHI (M.P.)
for the practical fulfilmentof the CBSE EXAMINATION
2023-24
I also declare that the project report has not been
previously submitted by any other school or board .

STUDENT NAME =KAMLESH TRIPATHI

CLASS - 𝟏𝟐𝑻𝑯 (BIO)

ROLL NO. -- 19673891

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 AISSCE (CLASS - XII) Practical Examination
Session 2023-24

Certificate
This is to certify that , the work done in this project is to be
bonafide work of the master SHIVANSHU SONI CLASS – XII (
BIO)ROLL NO. – 19673891 For the course completed in the
academic Year 2023-24 this project file submitted for the AISSCE .

CLASS - XII PRACTICAL EXAMINATION IN CHEMISTRY AS PER CBSE

Guidelines

SIGNATURE SIGNATURE
(INTERNAL) (EXTERNAL)

SIGNATURE
(PRINCIPAL)

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 AIM

The objective of this project is to

study of oxalate ion in present guava
fruit at different stage of reapening.
INTRODUCTION
Guava is a common sweet fruit found in
India and many other places 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
different stages of ripening.
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.
Daily Life Applications Of Guava

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.

3. DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic index,
guavas prevent the development of diabetes.
4.HEART HEALTHY
Guavas improve the sodium and potassium balance
of the body, thereby regulating blood
THEORY

Oxalate ions are extracted from the fruit by

boiling pulp with dilute H₂SO₄. The oxalate
ions are estimated 4 volumetrically, by
titrating the solution with KMnO4 solution.
REQUIREMENTS
Required 100 ml.
Measuring flask,
pestle & mortar,
beaker,
titration flask,
funnel, burette,
weight-box, pipette,
filter paper,
dilute H2SO4,
N/20 KMnO4 solution,
guava fruits at different stages of ripening
PROCEDURE
1. Weigh 50.0 g of fresh guava & crush it to a
finepulp using pestle-mortar.

2. Transfer the crushed pulp to a beaker & add

about 50 ml. dil. H2SO4 to it. Boil the contents
for about 2 minutes.

3. Cool & filter the contents in a 100 ml.

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

4. Take 20 ml. of the solution from the measuring

flask into a titration flask& add 20 ml. of
dil.H2SO4 to it. Heat the mixture to about 60°C
& titrate it against N/20 KMnO4 solution taken
in a burette.
 5. END POINT: appearance of permanent Light-
Pink colour.

6. Repeat the exp. With 50.0 g of 1, 2 & 3 days old

guava fruit.
 MOLECULAR EQUATIONS
2KMnO4 + 3H2SO4
K2SO4 + 2MnSO4 + 2H2O + 4[0]
HOOC-COOH.2H2O +[0]
60-70 C → 2CO2+2H2O x 5
3KMnO4 + 3H₂SO₄ +5 HOOC-COOH.2H₂O
K2SO4 + 2MnSO4 + 18H2O + 10CO₂

IONIC EQUATION
MnO +16H+5e → Mn**+ 4H2O x2
C2O4 → 2CO +20 x 5
2MnO + 16H+5C₂O 2Mn²++8H2O + 10CO2
OBSERVATIONS

➤Weight of Guava Fruit taken:-

Volume of guava extract in titration:-
Guavamality Burette Reg 4 con.
CALCULATION
For fresh Guava
NiV1 = N2V2
Ni x 10 = 1/20 X (X)
Normality of Oxalate, Ni = (X)/200

1.Strength of Oxalate in Fresh guava extract, =

Normality x Eq. mass of oxalate = g/l. of the diluted
extract

2. Strength of Oxalate in 1 Day guava extract, =

Normality x Eq. mass of oxalate =_g/l. of the diluted
extract

3.Strength of Oxalate in 2 Day guava = Normality x

Eq. mass of oxalate g/l. of the diluted extract
4. Strength of Oxalate in 3 Day guava = Normality x
Eq. mass of oxalate = g/l. of the diluted extract
Result
> Strength of Oxalate ion in,

Fresh Guava: g/l.

1 Day Guava:g/l.
2 Day Guava: g/l.
3 Day Guava: g/l.

•> Presence of oxalate ion is high in guava about

ions. % of guava contains oxalate

Amount of oxalate lon decreases as it ripens!!!

CONCLUSION

The precentage of oxalte ion decreses in guava fruit

if time passes.

 The percentage of oxalte ion highest when we

pluck it and this percentage of oxalte ion
continuously decreses.

 This indicate the presence of oxalte ion in guava

fruit.

 The content of oxalate ions in guava was found to

be 59.67 percent.

 It was also noticed that the content of oxalic ions

grows with ripening of guava.
Precautions

1. There should be no parallax while taking

measurements.
2.
2. Spillage of chemicals should be checked.

3. Avoid the use of burette having a rubber tap as

KMnO4 attacks rubber.

4. Read the upper meniscus while taking burette

reading with KMnO4

5. Guava Fruit should be fresh

6. In order to get some idea about the

temperature of the solution touch the flask
with the back side of your hand.
 Benefit of Guava
Guava helps boost your immunity.

May reduce the risk of developing Cancer.

 Helps to manage blood sugar levels.

Guavas help in keeping your heart healthy.

Helps during constipation.

 Helps in better eyesight.

Guava is an anti-stress agent.

Guava helps women during pregnancy.