0FORO PUDUCSCHOOL, RANCH

PROJECT ONCHEMISTRY
SESSION:2022-2023

TOPIC: OXALATE ION IN GUAVA

FRUIT

SUBMITTED BY:
Name : DOLLY HORO
Class: XII'B1'
Roll No: 15
Boond Roll No. : 22698222
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CERTIFICATE
a This is to certify that DOLLY HORO of
f class 12'B1' of 0.PS, Ranchi has
completed her project file under my
supervision.She has taken care and
shown sincerity in completion of this
af project. I certify that this project is upto
my expectations and guidance issued by
CBSE.

Checked & Verified

Sijnatue
Exteunal

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 ACKNOWLEDGEMENT
would like to express my immense gratitude to
Y my chemlstry teacher MRS. SUSHMA PRASAD MA'AM,
for the help and quidance he provided for
completing the investigatory project.
lalso thanks my siblings who gave their ideas
and inputs in making this Project. Most of all l
thank our school management, for providing us
the facilities and opportunity to do this project.
Lastly, Iwould like to thank my schoolmates who
Y have helped me a lot. Their support made this
project fruitful.
- DOLLY HORO
 INDEX
Topic :
OBJECTIVE - 01

INTRODUCTION- 02
DAILY LIFEAPPLICATION OF GUAVA- 03
THEORY- 04

REQUIREMENT- 05 TO 06
PROCEDURE - 07

MOLECULAR EQUATION&IONIC EQUATION-08

OBSERVATION- 09
CALCULATION- 10

CONCLUSION - 11
PRECAUTION - 12

BIBLIOGRAPHY - 13
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OBJeCTIVe
The objective of this project is
to study of oxalate
Ion present in guava fruit at
different stages
of ripening.
TUDY PF
1ATEON
GAVA

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 Introduction
Guava is a common sweet fruit found in
India and many other places, which
contain about 100 species of tropical shrub.
On ripening it turns yellov in color. Rich in
vitamin C, thís fruit is a rich source of
oxalate ions whosecontent variesduring
different stages of ripening.
It is acarboxylic acid, primarily found in
plant and animals. It is not an essentíal
molecule and is excreted from our body,
unchanged.
Our body either produces oxalate on its
own or converts other nolecule like
vitaminC to oxalate. Txternal sources like
food also contribute to the accommodation
of oxalate in our body.
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Paily life application

of Guava
1. Immunity Booster
Vitamin Cpresent in guava helps improve immunity
and protects us against common infection and
pathogens.
2. Lower risk of cancer
Lycopene, quercetin, vitamin C and other
polyphenols acts as potent antioxides which
neutralize free radical generated in the body.
3. Diabetes-Friendlymic
Due to rich fibre content and low glycaemic index,
guavas prcvent thc devclopncnt of diabctcs.
4. Heart Healthy
Guavas improve the sodium and potassium balance
of the body, thereby regulating blood.

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 Thgory
Oxalate ions are extracted from the
fruit by boiling pulp with dilute Hso,.
The oxalate ions are estimated
volumentrically, by títrating the
solution with KMnO, solutíon.

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 Requirement

Measuring flask Pestle and mortar

-200
250rm!
150
0

Beaker Titration flask

 paper Filter box Weight
Burette Funnel
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Procedure
1. Weigh 50.0g of fresh guava and crush it to a
finepulp using pestle-mortar.
2.Transter the crushed pulp to a beaker and add
about 50ml dil,H2SO4 to it. Boilthe contents for 2
minute
3. Cool and filter the content in a 100 ml.
Measuring flask, make the volumeup to 100 ml,
by adding distilled water.
4.Take 20ml of the solution from the measuring
flask into a titration flask and add 20 ml of dil.
H2so4 toit. Heat the mixture to about 60°Cand
titrate it against N/20 KMn04 solution taken in a
burette.
5. END POINT
Apperence of permanent light pink colour.
6. Repeat the experiment with 50.0 g of 1,2 and 3
old guava fruit.
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Moleeular Cquation
2KMnO, +3H,SO, -----KSO,+2MgSO,+2H,0+4Ol
HOOC-COOH:2H,O----’2C0, +2H,0"5

SKMnO,+3H,SO,-5HOOC: 2H,0-
’K_SO,+ 2MnSO,+ 18H,0-10CO,

lonie gquation
Mnot+16H+5e -> Mn+4H,0 "2

C,O, -> 2C0, + 2e "5

2MnO.1GH-5C,0,’2Mn'"+8H,0-10CO,

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Observation
1.Weight of the guava fruit for each timewas 50.0g
2. volume of guava extract taken for each titration was

20.0 g
3. Normality of KMnO, solution was 1/100 N

Guava Burette Burette Conc. Strength

extract initial final Volume of of
from reading reading NJ20 Oxalate
KMnO,
solution
Fresh 150 18 132 0.581
guava
|1 day 150 18 139.2 0.603

guava

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Caleulation
For fresh guava

N,V, N,V2

(guava extracted) (KMnO, solution)

N,10- 1/10 X 132
Normality of oxalate, Ni- (x)/100

1.Strength of oxalate in fresh guava extract

-Normality Xequation of oxalate
1.32/100°44 g/litre of dilute extract
- 0.581 g/l of diluted extract
2. Strength of oxalate in 1 day guava extract
-Normality Xequation of oxalate
- 1.37/100°44 g/litre
- 0.603 g/lof diluted extract

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Conclusion
The percentage of oxalate ion decreases in guava
fruit if time pases.
The percentage of oxalate ion highest when we
pluck it and this percentage of oxalate ion
continuously decreses.
This indicate the percentage of oxalate ion in
Suava fruit.
The content of oxlate ion in guava was found to be
59.67%.

It was also noticed that the content of oxalic ions

grows with ripening of guava.

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Preeaution
There should be no parallax while taking
measurement.

*Spillage of chemical should be checked.

Avoid the use of burette having a rubber tap
as KMnO, attackS rubber.
Read the upper meniscus while taking burette
reading with KMnO4.
Guava fruit should be fresh.
In order to get some idea about the
temperature of the solution touch the flask
with the back side of your hand.
 Bibliography
www.sbbheducation.com
www.Wikipedia.com
www.slideshare.com
www.sbbh4u.com
www.cooltext.com
Ewww.labsbhe du.com
www.pixels.com
www.gogle.com