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    Guava Chemistry Project

    Uploaded by

    Adarsh Raj saini
    The document summarizes a study on the oxalate ion content in guava fruit at different ripening stages. The objective is to study oxalate ions in guava. Guava contains vitamin C and oxalate ions, which varies during ripening. The procedure involves extracting oxalate from guava pulp using acid and titrating the solution with potassium permanganate. Results show oxalate content increases with ripening, from 0.58 g/L in fresh guava to 0.61 g/L in ripe guava. It is concluded the oxalate content matches literature values and increases with ripening.

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    Guava Chemistry Project

    Uploaded by

    Adarsh Raj saini
    86 views12 pages
    The document summarizes a study on the oxalate ion content in guava fruit at different ripening stages. The objective is to study oxalate ions in guava. Guava contains vitamin C and oxalate ions, which varies during ripening. The procedure involves extracting oxalate from guava pulp using acid and titrating the solution with potassium permanganate. Results show oxalate content increases with ripening, from 0.58 g/L in fresh guava to 0.61 g/L in ripe guava. It is concluded the oxalate content matches literature values and increases with ripening.

    Original Description:

    OXILATE ION IN PRESENT GUAVA FRUIT CLASS 12 PROJECT

    Original Title

    GUAVA CHEMISTRY PROJECT

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    The document summarizes a study on the oxalate ion content in guava fruit at different ripening stages. The objective is to study oxalate ions in guava. Guava contains vitamin C and oxalate ions, which varies during ripening. The procedure involves extracting oxalate from guava pulp using acid and titrating the solution with potassium permanganate. Results show oxalate content increases with ripening, from 0.58 g/L in fresh guava to 0.61 g/L in ripe guava. It is concluded the oxalate content matches literature values and increases with ripening.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    86 views12 pages

    Guava Chemistry Project

    Uploaded by

    Adarsh Raj saini
    The document summarizes a study on the oxalate ion content in guava fruit at different ripening stages. The objective is to study oxalate ions in guava. Guava contains vitamin C and oxalate ions, which varies during ripening. The procedure involves extracting oxalate from guava pulp using acid and titrating the solution with potassium permanganate. Results show oxalate content increases with ripening, from 0.58 g/L in fresh guava to 0.61 g/L in ripe guava. It is concluded the oxalate content matches literature values and increases with ripening.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 12

    OBJECTIVE

    The objective of this project is to study of


    oxalate ion in present guava fruit.
    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 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 vitamins C to
    oxalate. External sources like food also
    contributed to the accumulation of oxalate in our
    body.
    DAILY LIFE APPLICATION OF GUAVA

    1. IMMUNITY BOOSTER
    Vitamin C present in guava helps improve immunity
    and protects us against common infection and
    pathogens.

    2. DIABETES-FRENDLY
    Due to rich fiber content and low glycaemic index,
    guavas prevent the development of diabetes.

    3. HEART HEALTHY
    Guava improve the sodium and potassium balance of
    the body ,thereby regulating blood.
    THEORY

    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.
    PROCEDURE

     Weighted 50g of fresh guava and crushed it to a fine pulp


    using pestle and mortal.

     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 60oC and titrated it against


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

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


    and 3 - day old guava fruits.
    OBSERVATION

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

     Volume of guava extract taken for each titration


    was 10 ml.

     Normality of KMnO4 SOLUTION WAS (1/10).

     End point: colour changes to pink.

    Guava Burette Final Volume Concordant


    Solution reading reading of Reading
    initial KMnO4
    Raw 150 18 132
    Semi 150 13 137
    136.06
    ripened
    Ripened 150 10.8 139.2
    CALCULATION
    1. For raw guava
     N1V1 =N2V2
     N1 * 10= (1/10) * 132
     N1 = 132/100 =1.32
    Strength of oxalate in fresh
    guava extract
    = normality * Eq. mass of oxalate
    ion
    = 1.32/100* 44g / liter of diluted
    extract
    = 0.581 g L-1
    2. For semi ripened guava (1 day old)
    Strength of oxalate in one day old
    guava extract
    = 1.37/ 100*44g / liter of diluted
    extract
    = 0.6.3 g L-1
    3. For ripened guava
    Strength of oxalate in ripened guava
    extract
    = 1.39 / 100* 44g / liter of diluted
    extract
    = 0.612 g L-1
    RESULT
    a) The normality of oxalate ion of:
     Fresh guava solution is =1.32 N
     Semi =ripen guava solution is = 1.37 N
     Ripened guava solution is = 1.39 N
    b)The strength of oxalate ion of:
     Fresh of guava solution is =0.58 gL-1
     Semi – ripen guava solution is = 0.60gL-1
     Ripened guava solution is = 0.61 gL-1
    CONCLUSION

     The content of oxalate ion in guava


    was found to be 59.67 percent,
    which is close to the literature value
    of 60 percent.

     It was also noticed that the content


    of oxalate ion grows with ripening of
    guava.
    BIBLIOGRAPHY

     WWW.Wikipedia.com
     WWW.encyclopedia.com
     http: //WWW.cbseportal.com
     book.google.co.in
    CONTENT
     Objective
     Introduction
     Application
     Theory
     Requirements
     Procedure
     Observation
     Calculation
     Result
     Conclusion
     Bibliography
    REQUIREMENTS
    100 ml measuring flask burette Beaker Filter

    Funnel Paper weighing machine

    KMnO4

    dil H2SO4

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