STUDY OF OXALATE

IONS IN GUAVA FRUIT

AT DIFFERENT
STAGES OF RIPPLING

Prepared by :

AKSHDEEP SINHA
XI A

Contact - ramkp2530@gmail.com
 Acknowledgement

I would like to express my

special thanks of gratitude to my
teacher Mrs Bharti Gujre , Who
gave me the special opportunity
to do this wonderful project of
Chemistry entitled .

“ To study the presence of

oxalate ions in guava fruit at
different stages of ripening “

AKSHDEEP SINHA
XI A
 Certificate
This is to certify that
Akshdeep Sinha
a,student of class XI has
successfully
completed the research on
the below
mentioned project under the
guidance of Mrs Bharti Gujre
during the year 2023 - 2024 in
partial fulfillment of chemistry
practical examination conducted
by CBSE.
 INDEX
Objective
Introduction
Theory
Requirements
Procedure
Observation
Chemcial Equations
Calculations
Conclusion
Precautions
Bibliography
Webliography
Objective
To study the presence of oxalate ions in
guava fruit at different stages of
ripening.

Introduction
Guava is a common sweet fruit found in
India and many other places around the
world. Guavas are plants in the Myrtle
family (Myrtaceae) genus Psidium
(meaning "pomegranate" in Latin),
which contains about 100 species of
tropical shrub. On ripening it turns
yellow in color. Rich vitamin C, this fruit
is a rich source of oxalate ions whose
content varies during the different
stages of ripening.
Guavas have a pronounced and typical
fragrance, similar to lemon rind but less
in strength.
What Is Oxalate?

It is a carboxylic acid, primarily found

in plants and animals. It is not an I
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. The oxalate
present in the body is excreted in the
form of urine as waste. Too much of
oxalate in our urine results in a medical
condition called hyperoxaluria.
commonly referred to as kidney
stones. Diet is looked upon as a
preventive
Requirements
Experiment
Experiment
Experiment
Experiment
 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.
BIBLIOGRAPHY

Search Engine Used

www.google.com
www.wikipedia.com
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www.labs.google.com
www.quora.com