guava is sweet,juicy,light or dark green coulured fruit.we will learn to test for the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.

2. This is to certify that Prince warade, a
student of class XII has successfully
completed the research on the below
mentioned project under the guidance of
Mr. Ashish Barmate during the year 2017-
2018 in partial fulfillment of chemistry
practical examination conducted by CBSE
Signature of internal
examiner
Signature of external
examiner
Signature of Principal

3. I wish to express my deep gratitude and
sincere thanks to Principal, Mr. S.K.
Chourasia for his encouragement and for all
the facilities that he provided for this
project work.
I extend my hearty thanks to Mr. Ashish
Barmate my chemistry teacher, who guided
me to the successful completion of this
project.
I take this opportunity to express my deep
sense of gratitude for his invaluable
guidance, constant encouragement, and
constructive comments,
ACKNOWLEDGEMENT

4. INDEX
S.N
O
TITLE PAGE
NO
1. AIM OF THE PROJECT 1
2. INTRODUCTION 2
3. APPLICATIONS 3
4. EXPERIMENT 4
a)REQUIREMENTS 5
b)THEORY 5
c)PROCEDURE 6
d)OBSERVATIONS 7
5. CALCULATIONS 9
6. RESULT 10
7. CONCLUSION 11
8. PRECAUTION 12
9. BIBLIOGRAPHY 13

6. INTRODUCTIO
NGuava 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.

7. 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.
Daily Life Applications
Of Guava

8. THEORY
REQUIREMENTS
Required 100 ml. Measuringflask,
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
Oxalate ions are extracted from the
fruit by boiling pulp with dilute H2SO4.
The oxalate ions are estimated
volumetrically, by titrating the solution
with KMnO4 solution.

9. 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 60oC & 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.

10. MOLECULAR EQUATIONS
IONIC EQUATION

11. Weight of Guava Fruit taken:-
___________
Volume of guava extract in titration:-
_____
Normality of KMnO4 Solution:-
________
Guava extract
from
Burette Readings Con. Vol. of N/20
KMnO4Initial Final
Fresh Guava ml.
1 day Guava ml.
2 day Guava ml.
3 day Guava ml.
Concordant volume: _____ml.

12. For fresh Guava
N1V1 = N2V2
N1 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
CALCULATION

13. 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

14. •> 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 ________% of guava contains oxalate
ions.
Amount of oxalate Ion decreases as it
ripens!!!

15. 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.

16. Precautions
1. There should be no parallax while
taking measurements.
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.

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18. Thank You
I would like to thanks Mr.
Ashish Barmate my
chemistry teacher who give
me the opportunity to make
project on topic “Study of
oxalte ion in guava”
Which really help me to do
study about this project