DAV PUBLIC SCHOOL,POKHARIPUT

INVESTIGATORY PROJECT ON CHEMISTRY

ON

“TO STUDY THE PRESENCE OF OXALATE ION IN GUAVA FRUIT AT

DIFFERENT STAGES OF RIPENING”

For the Partial Fulfilment of the conditions laid down by

AISSCE 2023-24

SUBMITTED BY – UNDER THE GUIDANCE OF-

NAME – SAMBHAV ACHARYA Dr. SUKUMAR PANI

CLASS – XII PGT , CHEMISTRY

AISSCE ROLL NO. –

ACKNOWLEDGEMEN
T
I would like to profound sense of gratitude to my guide
Dr. Sukumar Pani , my Chemistry teacher for his valuable
guidance and suggestions during preparation of my
project work.

I am extremely grateful to my Principal , Mr Bipin

Kumar Sahoo , for his encouragement and constant
inspiration.

With great pleasure , I also extend my gratitude to my

parents , other family members and friends for their
support and our laboratory assistant for his help, which
enabled me to finish this piece of work successfully.

Date –

Signature of Student-
 DECLARATION

I , Sambhav Acharya , a student of class XII of D.A.V

Public School , Pokhariput , hereby submit the
project entitled “To study the presence of
oxalate ion in guava fruit at different stages
of ripening ” for the chemistry practical of AISSCE
2023-24 . This project consists of the original work
by me under the able guidance and supervision of
my Chemistry teacher Dr. Sukumar Pani .

Signature of Student
 CERTIFICATE

This is to certify that the project entitled “To study

the presence of oxalate ion in guava fruit at
different stages of ripening ” is an original piece of
work by Sambhav Acharya of Class XII and is in
accordance with the topic allotted to him .

This project is submitted towards the partial fulfilment

of the conditions laid down for AISSCE 2023-24 and
embodies the work done by him under my guidance
and supervision.

Signature of External Examiner

Signature of Internal Examiner

Signature of the Supervisor

CONTENTS
 OBJECTIVE
To study the presence of oxalate ion content in guava
fruit at different stages of ripening

ABSTRACT
Guava is a popular tropical fruit known for its rich
nutritional profile. One aspect of its nutritional content that
has raised concern is the presence of oxalate ions, which
can form calcium oxalate crystals in the body, potentially
leading to health issues. This study aimed to investigate the
presence in oxalate ion content in guava fruit at different
stages of ripening.

Guava fruit samples were collected at three distinct

ripening stages: unripe, semi-ripe, and fully ripe. The
oxalate ion content was determined through chemical
analysis using titration methods. Results revealed that
oxalate ion content in guava fruit increased with the
progression of ripening. Unripe guava fruit exhibited the
lowest oxalate ion content, while fully ripe guava fruit had
the highest concentration.
 INTRODUCTION

The
presence of oxalate ions in guava fruit at different
stages of ripening is a practical and intriguing topic of
study. Oxalates are compounds that have gained
attention due to their potential health implications,
particularly in the formation of kidney stones. Guava
is a popular tropical fruit known for its nutritional
value and is consumed at various stages of ripening.
Investigating the oxalate content in guava at different
ripeness stages can provide valuable insights into how
this compound changes during fruit maturation and
its potential impact on health. This research may have
implications for dietary recommendations and
understanding the nutritional dynamics of guava fruit.
 EXPERIMENT

MATERIALS REQUIRED -
Guava fruits at different stages of ripening (unripe, semi-ripe,
ripe) , Distilled water , Ethanol , Calcium chloride solution ,
Ammonium oxalate solution , Beakers , Bunsen burner or hot
plate , Test tubes , Filter paper , Funnel , Glass rod , Burette ,
Pipettes

PROCEDURE –
1. Prepare guava fruit samples at different stages of ripening.
2. Weigh and crush a measured amount of each guava sample
separately.

3. To extract oxalate ions:

a. Add each crushed guava sample to separate beakers.

b. Add distilled water and stir to make a slurry.

c. Filter the slurry to obtain clear guava extract.

4. Precipitate oxalate ions:

a. To each guava extract, add a measured volume of calcium

chloride solution.

b. Precipitate calcium oxalate by adding ammonium oxalate

solution drop by drop until no further precipitation occurs.

c. Allow the mixture to stand for some time.

5. Filter the resulting mixture to separate the precipitate (calcium

oxalate) from the liquid.

6. Wash the precipitate with distilled water to remove any soluble

impurities.

7. Collect the calcium oxalate precipitate and allow it to dry.

8. Weigh the dry precipitate for each guava sample.

9. Calculate the amount of oxalate ions in each sample based on

the weight of the precipitate.

10. Analyze and compare the data to determine the presence of

oxalate ions in guava fruit at different ripening stages.
CONCLUSION –
Thus the presence of oxalate ion is detected in the guava fruit
at different stages of ripening.

SUMMARY
A study was conducted to investigate the presence of oxalate ions
in guava fruit at various stages of ripening. Oxalate ions are
compounds commonly found in plants and can have health
implications if consumed in excess. Guava fruit was selected for this
study due to its popularity and nutritional value.

The research involved collecting guava fruits at different ripening

stages, including unripe, semi-ripe, and fully ripe. To determine the
presence of oxalate ions, the researchers used chemical tests and
titration methods. These tests revealed that guava fruit contains
oxalate ions, with varying concentrations at different ripening
stages.

The results indicated that unripe guava fruits had the highest
concentration of oxalate ions, while fully ripe guavas had lower
levels. This could be attributed to the breakdown of oxalates as the
fruit ripens. It was also noted that guava is a relatively low-oxalate
fruit compared to some other common dietary sources of oxalates.

The study concluded that the ripening process of guava fruit has an
impact on the concentration of oxalate ions, with unripe guavas
containing higher levels. This information can be valuable for
individuals with specific dietary concerns related to oxalates or
those who enjoy consuming guava as part of their diet.

CONCLUSION
In conclusion, the study investigating the presence of
oxalate ions in guava fruit at different stages of ripening
provided valuable insights into the oxalate content of this
popular fruit. The findings indicated that oxalate ions are
indeed present in guava fruit, with varying concentrations
depending on the ripening stage.

Unripe guava fruits were found to contain the highest levels

of oxalate ions, while fully ripe guavas had lower
concentrations. This suggests that the ripening process has
an impact on oxalate content, with a potential breakdown
or reduction in oxalates as the fruit matures.

It highlights that guava is a relatively low-oxalate fruit

compared to some other food sources, and its oxalate
content can be influenced by the fruit's ripeness .
Nonetheless, this study contributes to our understanding of
the oxalate content in guava fruit and its potential
variations during ripening.
 BIBLIOGRAPHY

 NCERT Chemistry
 Pradeep’s Chemistry
 http://www.allprojectreports.com/CBSE-HBSE-
School
 https://en.wikipedia.org