Study Of oxalte ion in guava fruit at different stages of ripening

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.

1. Session-2017-18 A Project on SBBHK

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.NO 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

5. The objective of this project is to study of oxalate ion in present guava fruit

6. 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.

7. 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. 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 O xalate ions are extracted from the fruit by boiling pulp with dilute H 2 SO 4 . The oxalate ions are estimated volumetrically, by titrating the solution with KMnO4 solution.

9. Weigh 50.0 g of fresh guava & crush it to a finepulp using pestle-mortar. Transfer the crushed pulp to a beaker & add about 50 ml. dil. H 2 SO 4 to it. Boil the contents for about 2 minutes. Cool & filter the contents in a 100 ml. measuring flask. Make the volume up to 100 ml. by adding distilled water. Take 20 ml. of the solution from the measuring flask into a titration flask& add 20 ml. of dil.H 2 SO 4 to it. Heat the mixture to about 60 o C & titrate it against N/20 KMnO 4 solution taken in a burette. END POINT: appearance of permanent Light- Pink colour . Repeat the exp. With 50.0 g of 1, 2 & 3 days old guava fruit. PROCEDURE

10. 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 KMnO4 Initial Final Fresh Guava ml. 1 day Guava ml. 2 day Guava ml. 3 day Guava ml. Concordant volume: _____ml.

11. For fresh Guava N 1 V 1 = N 2 V 2 N 1 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

12. 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

13. > 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!!!

14. 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.

15.   Precautions There should be no parallax while taking measurements. Spillage of chemicals should be checked. Avoid the use of burette having a rubber tap as KMnO4 attacks rubber. Read the upper meniscus while taking burette reading with KMnO4 Guava Fruit should be fresh 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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17. 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