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INTRODUCTION
REQUIREMENTS
THEORY
CHEMICAL EQUATIONS
A CHEMISTRY PROCEDURE
PROJECTSTUDY OF PRECAUTIONS
THE OXALATE ION
CONTENT IN GUAVA OBSERVATIONS
FRUIT CALCULATIONS
Submitted in the partial Fulfilment of the
requirement for AISSCE 2012-2013 . CONCLUSION
INTRODUCTION OBJECTIVE OF THE PROJECT BIBLIOGRAPHY
REQUIREMENTS THEORY CHEMICAL EQUATIONS
PROCEDURE PRECAUTIONS OBSERVATIONS
CALCULATIONS CONCLUSION BIBLIOGRAPHYS
INTRODUCTION
Guava is sweet, juicy and light or dark green coloured fruit. It
iscultivated in all parts of India. When ripe it acquires yellow
colourand has penetrating strong scent. The fruit is rich in vitamin C
andminerals. It is a rich source of oxalate and its content in the
fruitvaries during different stages of ripening.Guava fruit, usually 4 to
12 cm long, are round or oval dependingon the species. The outer skin
may be rough, often with a bittertaste, or soft and sweet. Varying
between species, the skin can beany thickness, is usually green before
maturity, but becomes yellow,maroon, or green when ripe.Guava fruit
generally have a pronounced and typical fragrance,similar to lemon
rind but less sharp. Guava pulp may be sweet orsour, off-white
("white" guavas) to deep pink ("red" guavas), with theseeds in the
central pulp of variable number and hardness, againdepending on
species.
WHAT IS OXALATE?
Oxalate is an organic acid, primarily found in plants, animals
andhumans. It is not an essential molecule and is excreted from
ourbody in an unchanged form. Our body either produces oxalate on
itsown or it converts other molecules like vitamin C to oxalate.
Externalsources like the foods we eat also contribute to the
accumulation of oxalate in our body. The oxalate present in the body
is excreted inour urine as a waste. Too much of oxalate in our urine,
results in amedical condition called as hyperoxaluria, commonly
referred to askidney stones. Diet is looked upon as a preventive
measure inaddition to medicines to treat kidney stones. Read more on
whatcauses kidney stones
OBJECTIVE OF
PROJECT
In this project, we will learn to test for the presence of oxalate ions
inthe guava fruit and how its amount varies during different stages
of ripening.
REQUIREMENTS
MATERIALS REQUIRED
1. Weigh 50.0g of fresh guava and crush it to a fine pulp using pestle-
mortar.
2.Transfer the crushed pulp to beaker and add about 50 ml dil. H2SO4
to it .
3.In order to get some idea about the temperature of the solution
touchthe flask to the back side of your hand. When it becomes
unbearable totouch, the required temperature is reached.
.5. Read the upper meniscus while taking burette reading withKMnO4
solution.
CALCULATIONS
For fresh guava
N1 V1=N2 V2
N1 x 10 =1/20 x x
Normality of oxalate, N1= x/200
Strength of oxalate in fresh guava extract= Normality x Eq. mass of
oxalate ion= x/200 x 44 g/litre of the diluted extract.
CONCLUSION
The concentration of the oxalate ion
1. INDIAN INSTITUTE increases with increase with ripening.
OF APPLIED
SCIENCE:http://www.ia
s.ac.in/currsci/aug102001
/248.pdf
2. www.wikipedia.org
3.Comprehensive
Practical Chemistry for
Class Xii
BIBLIOGRAPHY