The document summarizes a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. The student expresses thanks to their teacher and friend for assistance. They declare the work as their own and that it has not been previously submitted. The aim is stated to study oxalate ions in guava fruit as it ripens. Oxalate content is expected to decrease as ripening occurs. The required materials, procedure, molecular equations, observations, calculations, results, and conclusion are presented.
The document summarizes a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. The student expresses thanks to their teacher and friend for assistance. They declare the work as their own and that it has not been previously submitted. The aim is stated to study oxalate ions in guava fruit as it ripens. Oxalate content is expected to decrease as ripening occurs. The required materials, procedure, molecular equations, observations, calculations, results, and conclusion are presented.
The document summarizes a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. The student expresses thanks to their teacher and friend for assistance. They declare the work as their own and that it has not been previously submitted. The aim is stated to study oxalate ions in guava fruit as it ripens. Oxalate content is expected to decrease as ripening occurs. The required materials, procedure, molecular equations, observations, calculations, results, and conclusion are presented.
The document summarizes a student's chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. The student expresses thanks to their teacher and friend for assistance. They declare the work as their own and that it has not been previously submitted. The aim is stated to study oxalate ions in guava fruit as it ripens. Oxalate content is expected to decrease as ripening occurs. The required materials, procedure, molecular equations, observations, calculations, results, and conclusion are presented.
gain Practical knowledge in the field of CHEMISTRY. We required to make a report on to investigate to study the presence of oxalate ions in different guava fruit at different stages of ripening. The basis Objective behind Doing this project to get knowledge of different tools of chemistry. In this project have include various concept effect and implication on them in practical life.
1|P a ge ACKNOWLDEGEMENT
I Would Like to express my special thanks of gratitude to my
teacher MR. DHARMENDRA MISHRA SIR WHO HAVE GAVE ME Golden Opportunity to this wonderful project on work of chemistry on the topic of to Investigate to study the presence of oxalate ions in different guava fruit at different stages of ripening He also helped me to completing my project secondly I would like to thanks my friend who helped me a lot in finalizing this project within a limited time.
STUDENT NAME= KAMLESH TRIPATHI
CLASS - 𝟏𝟐𝑻𝑯 (BIO)
ROLL NO. -- 19673891
2|P a ge DECLARATION
I hereby declare that the project entitled “CHEMISTRY”
is an outcome of my efforts under the guidance of MR. DHARMENDRA MISHRA sir The project is submitted to the SHRI GANESH HIGHER SECONDARY SCHOOL AMAHA SIDHI (M.P.) for the practical fulfilmentof the CBSE EXAMINATION 2023-24 I also declare that the project report has not been previously submitted by any other school or board .
STUDENT NAME =KAMLESH TRIPATHI
CLASS - 𝟏𝟐𝑻𝑯 (BIO)
ROLL NO. -- 19673891
3|P a ge AISSCE (CLASS - XII) Practical Examination Session 2023-24
Certificate This is to certify that , the work done in this project is to be bonafide work of the master SHIVANSHU SONI CLASS – XII ( BIO)ROLL NO. – 19673891 For the course completed in the academic Year 2023-24 this project file submitted for the AISSCE .
CLASS - XII PRACTICAL EXAMINATION IN CHEMISTRY AS PER CBSE
Guidelines
SIGNATURE SIGNATURE (INTERNAL) (EXTERNAL)
SIGNATURE (PRINCIPAL)
4|P a ge 5|P a ge AIM
The objective of this project is to
study of oxalate ion in present guava fruit at different stage of reapening. INTRODUCTION Guava 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. Daily Life Applications Of Guava
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 THEORY
Oxalate ions are extracted from the fruit by
boiling pulp with dilute H₂SO₄. The oxalate ions are estimated 4 volumetrically, by titrating the solution with KMnO4 solution. REQUIREMENTS Required 100 ml. Measuring flask, 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 PROCEDURE 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 60°C & 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
Volume of guava extract in titration:- Guavamality Burette Reg 4 con. CALCULATION For fresh Guava NiV1 = N2V2 Ni 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
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 Result > 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
ions. % of guava contains oxalate
Amount of oxalate lon decreases as it ripens!!!
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. Precautions
1. There should be no parallax while taking
measurements. 2. 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. Benefit of Guava Guava helps boost your immunity.
