STUDY OF THE PRESENCE OF OXALATE IONS IN GUAVA FRUIT AT

DIFFERENT STAGES OF RIPENING

PROJECT REPORT

SUBMITTED TO THE

THRIVENI ACADEMY CBSE SR. SEC. SCHOOL

DEPARTMENT OF SCIENCE

BY

VISHNU PRIYA.S

UNDER THE GUIDANCE OF

Ms. G.REVIVO

PGT CHEMISTRY

DEPARTMENT OF SCIENCE

THRIVENI ACADEMY CBSE SR. SEC. SCHOOL

THRIVENI NAGAR,

VADAKKUPATTU-603204.
 CERTIFICATE
THIS IS TO CERTIFY THAT THE PROJECT

REPORT IS A BONAFIDE RECORD OF

WORK DONE BY VISHNU PRIYA .S

REG. NO.

CLASS : XII STANDARD

THRIVENI ACADEMY CBSE SR. SEC. SCHOOL

HEAD OF THE INSTITUTION FACULTY GUIDE

VIVA VOICE EXAMINATION HELD

ON ……………….

INTERNAL EXAMINER EXTERNAL EXAMINER

 ACKNOWLEDGEMENT

I would like to express my deep sense of gratitude to my faculty guide

Ms. G. Revivo for guiding me immensely through out the course of this project.
Her constructive advice and constant motivation have been responsible for the
successful completion of this project.

I am immensely grateful to our principal sir, Shri. M.P. ANAND for

his grate involvement in this project and his coordination in extending every
possible support for the completion of this project.

My parents also played a key role in shaping up this project nicely and
convey my special thanks to them. I also thank my classmates for their timely help
and support for completion of this project.

NAME: VISHNU PRIYA.S

REG NO:

THRIVENI ACADEMY CBSE SR. SEC. SCHOOL,

VADAKKUPATTU VILLAGE,

KANCHIPURAM.
 INDEX :

S.NO CONTENT PAGE NUMBER

1 INTRODUCTION

2 THEORY

3 AIM

4 REQUIREMENTS

5 CHEMICAL EQUATIONS

6 PROCEDURE

7 OBSERVATIONS

8 CALCULATIONS

9 RESULT

10 CONCLUTION

11 PRECAUTIONS

12 ADVANTAGES

13 BIBLIOGRAHPY
To study the presence of oxalate ion in guava fruit
 INTRODUCTION

GUAVAS are tropical trees originating in central America. Their fruits are OVAL
IN SHAPE WITH LIGHT YELLOW SKIN AND CONTAIN EDIBLE SEEDS.
what’s more, guava leaves are used as an herbal tea and the leaf extract as a
supplement. Guava fruits are amazingly rich in antioxidants, vitamin c, potassium,
and fiber.
The most frequently eaten species, and the one often simply referred to as
“the guava”, is the apple guava (psidium guajava). Guavas are typical myrtoideae,
with tough dark heavy leaves that are opposite, simple, elliptic to ovate, and 5-15
centimetres (2-6 in) long. The flowers are white five petals and numerous stamens.
The fruits are many-seeded berries. we all depend on western medicine for simple
problems like fever, cold, cough etc. but, don’t forget that guava leaves are very
healthy too. If guava fruit is healthy, then its leaves are super healthy. many
women experience bad and painful cramps as period symptoms. There is a study
that suggests guava leaf extract can help reduce the pain during menstruation. This
study involved 197 women consuming the guava leaf extract (6 mg) and found
that it greatly helped in reducing the pain and that it works better than many
painkillers as well! Guavas have a pronounced and typical fragrance, similar to
lemon rind but less in strength. Several test-tube and animal studies found that
guava leaf extract improved blood sugar levels, long-term blood sugar control, and
insulin resistance. This is good news for people with diabetes or those at risk. A
few studies involving humans have also shown impressive results. Guavas are full
of fiber and low in calories, meaning that they may help you feel full and aid
weightloss. The high levels of antioxidants in guava may help prevent the
development and growth of cancer cells.
 THEORY

The oxalate content of beet, sweet potato, tomato, guava,

sapatofruits at different phases of raw, semi ripening and ripening were found out
by permanganometric method. Oxalate rich foods are patients with high urinary
oxalate level. During beet, sweet potato, tomato, guava, sapatofruits; the oxalate
content increases progressively and the fully ripe fruit has the maximum oxalate
content. Oxalate form an insoluble complex with calcium in the urine, or hyper-
oxaluria, is even more important to stone formation than high levels of calcium or
hyper-calcicuria.
Excessive intake of food and drink containing oxalate leads to
calcium oxalate stone. also, excessive intake of vitamin c which metabolized to
oxalate may lead to hyper-calcicuria and an increase in stone formation.
Drinking enough fluid each day can help clear kidney stones or
even keep them from forming. Spreading your intake of liquids throughout the day
is ideal. Choosing water over other drinks is preferable.
Avoid eating too much animal protein, as this can cause stones
to stones. lowering your salt intake can also lower your risk of kidney stones.
High-salt diets tend to cause more calcium to be lost in the urine. The more
calcium and oxalate in the kidneys, the greater the risk of kidney stones.
AIM:
To study the presence of oxalate ion in guava fruit at different stages
of ripening.

REQUIREMENTS:
APPARATUS
100 ml measuring flask
Pestle & mortar
Funnel
Beaker
Papers
Weighing machine
filter

CHEMICALS:
dilute H2SO4
(N/10) KMnO4 solution
 CHEMICAL EQUATIONS:

Molecular equations:

Ionic equations:
PROCEDURE:
▪ Weighed 50 g of fresh guava and crushed it to a fine pulp
using pestle and mortar.

▪ Transferred the crushed pulp to a beaker and added about

50 ml dilute H2SO4 to it.

▪ Boiled the content for about 10 minutes. Cooled and filtered

the contents in a 100 ml measuring flask.

▪ Made up the volume 100 ml by adding ample amount of

distilled water.

▪ Took 20 ml of the solution from the flask and added 20 ml

of dilute sulphuric acid to it.

▪ Heated the mixture to about 60℃ and titrated it against

(N/10) KMnO4 solution taken in a burette till the end point
had an appearance of pink colour.

▪ Repeated the above experiment with 50 g of 1 day, 2 days

and 3 days old guava fruits.
OBSERVATION:

Weight of the guava fruit for each time was 50 g.

Volume of guava extract taken for each titration was 10 ml.

Normality of KMnO4 solution (1/10).

End point: colour changes to pink.

GUAVA BURETTE FINAL VOLUME CONCORDANT

SOLUTION READING READING OF READING
INITIAL KMnO4
RAW

SEMI
RIPENED

RIPENED
 CALCULATIONS:
N1V1=N2V2

STRENGH OF OXALATE IN FRESH GUAVA EXTRACT

Normality X Eq. mass of oxalate ion

= / litre of dilute extract

FOR SEMI RIPENED GUAVA ( 1 day old )

STRENGTH OF OXALATE IN ONE DAY OLD GUAVA

EXTRACT

= / litre of diluted extract

FOR RIPENED GUAVA

STRENGTH OF OXALATE IN RIPENED GUAVA EXTRACT

= / litre of diluted extract

=
RESULT:
THE NORMALITY OF OXALATE ION OF

FRESH GUAVA SOLUTION IS =

SEMI RIPEN GUAVA SOLUTION IS =

SEMI -RIPENED GUAVA SOLUTION IS =

THE STRENGTH OF OXALATE IONS OF

FRESH GUAVA SOLUTION IS =

SEMI RIPEN GUAVA SOLUTION IS =

SEMI -RIPENED GUAVA SOLUTION IS =

CONCLUTION:
The content of oxalate ion in guava was found to be _____ %,

which is close to the literature value of 60%.

It was also noticed that the content of oxalate ion grows with

ripening of guava.
PRECAUTIONS:

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.

Read the upper meniscus while taking burette reading with KMnO4

solution.

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.

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.
ADVANTAGES:

Stimulates brain function

Maintains heart health

Regulates thyroid function

Prevents cancer

Relieves stress

Enhances vision

Helps in weight loss

Boosts immunity

Improves skin complexion

Improves digestion

Maintains optimal blood circulation

Relieves cold and cough

Reduces inflammation

Diabetes friendly.
BIBLIOGRAFY

Guavafacts.com

Myrecipes.com

Healthline.com

Wikipedia.org

Pharmeasy.in

Labs.google.com

Reader.google.com

Chemistry today

Oswaal