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Modern Vidya Niketan, Aravali Hills (2024-25) (1)

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MODERN VIDYA NIKETAN, ARAVALI HILLS (2024-25)

CHEMISTRY INVESTIGATION PROJECT

TOPIC: Study the presence of oxalate ion in guava fruit at different stages of
ripening

NAME-AYUSHMAN NAYAK
CLASS- XII SA1
CLASS ROLL NO.- 7
BOARD ROLL NO.-
INDEX
1.CERTIFICATE OF EXCELLENCE
2.ACKNOWLEDGEMENT
3.INTRODUCTION
4.THEORY
5.REQUIREMENT OF APPARATUS REQUIRED
6.PROCEDURE
7.OBSERVATIONS AND CALCULATIONS
8.RESULT
9.BIBLIOGRAPHY
CERTIFICATE
This is to certify that AYUSHMAN NAYAK, a student of class XII has
successfully completed the research on below mentioned project under
the guidance of Mrs. Poonam during the academic year 2024-25 in
partial fulfilment of chemistry practical examination conducted by CBSE

Signature of examiner Signature of chemistry teacher


ACKNOWLEDGEMENT
In the acknowledgement of this project successfully, many people have best owned me their
blessings and their heart pledged support, this time I am utilizing to thank all those who have been
concerned with this project
Primarily I would like to thank to god for being able to complete the project with success. Then I
would like to thank my principal Mrs. Archana Sharma, chemistry teacher Mr. Ajay Chauhan and Mr.
Joydeep, Chemistry practical teacher Mrs. Poonam whose valuable guidance has been that helped
me patch this project and make it a full proof success. Their suggestions and instructions have
served as the major contribution towards the completion of the project.
Then I would like to thank my parents and friends who have helped me with their valuable
suggestions and guidance has been helpful in various phases of completion of this project.
Last but not the least I would like to thank my classmates who have helped me a lot.

NAME-AYUSHMAN NAYAK
DATE-
STUDY OF OXALATE ION IN DIFFERENT
GUAVA SAMPLES
AIM: Study of oxalate ion in different guava samples
INTRODUCTION:
Guava is a common sweet fruit found in India and many other places around the world. On ripening it turns
yellow in colour. Rich in vitamin C, this type of fruit is a rich source of oxalate ion whose content varies during
the different stages of ripening. Guavas have a pronounced and typical fragrance, similar to lemon rind but less
in strength.
In this project we will learn to the test the presence of oxalate ions present in guava fruit and how its amount
varies during different stages of ripening.
WHAT IS OXALATE ?
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. 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 measure in addition to medication to treat kidney stones.

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