THE PIONEER SCHOOL-CBSE
NAGERCOIL
Reg. No:…....................
Certified Bonafide record of project work done by.......................
Submitted for the practical examination held at THE PIONEER
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INTERNAL EXAMINER EXTERNAL EXAMINER
PRINCIPAL
ACKNOWLEDGEMENT:
I express my sincere thanks to my
instructor [Link] who guided me to the
successful completion of this project. I
take this opportunity to express my deep
sense of gratitude for their individual
guidance, constant encouragement and
immense motivation which have
sustained my efforts at all stages of this
project work.
I extend my sincere thanks to my
principal [Link] KUMAR for her
support and for all the facilities provided
for the preparation of this project work.
In the end, I would wish to thank
everyone, who motivated me to continue
my work.
Study the presence of
oxalate ions in guava fruit at
different stages of ripening
CONTENTS .ACKNOWL
EDGEMENT .AIM
.INTRODUCTION
.REQUIREMENTS
.THEORY
.PROCEDURE
.PRECAUTIONS
.OBSERVATION
.EXPLANATION
.CONCLUSION
.BIBLIOGRAPHY
AIM:
To study the presence of oxalate
ions in guava fruit at different stages
of ripening
INTRODUCTION:
Guava is a tropical fruit that is
widely consumed for its nutritional
benefits and delicious taste. However,
it is also known to contain high levels
of oxalate ions, which can cause
health problems such as kidney stones
in susceptible individuals. The level of
oxalate ions in guava fruit may vary
depending on the stage of ripening,
with some studies suggesting that the
concentration of oxalate ions may
increase as the fruit ripens.
Therefore, it is important to study the
presence of oxalate ions in guava fruit
at different stages of ripening to
determine if there are significant
differences in the amount of oxalate
ions present. This information can
help to inform dietary
recommendations and provide insights
into the factors that influence the
oxalate content of guava fruit. In this
study, we aim to extract and quantify
the levels of oxalate ions in guava
fruit samples at different stages of
ripening. By analyzing the data, we
hope to determine if there are
significant differences in the amount
of oxalate ions present in guava fruit
at different stages of ripening. The
results of this study could have
important implications for individuals
who consume guava fruit regularly
and for public health
recommendations related to guava
consumption
REQUIREMENTS:
. Guava fruit samples at
different stages of ripening,
. Distilled water,
. A hot plate,
. Beakers,
. Filter paper,
. An ion chromatography
system,
. Chemicals and reagents, . Other
laboratory equipment, such as
pipettes, flasks, and weighing scales.
Make sure all equipment and
materials are clean and follow safety
precautions.
THEORY:
Oxalate ions are extracted from the
fruit by boiling the pulp with dilute
H2So4. The oxalate ions are estimated
volumetrically, by titrating the solution
with KMnO4 solution. A reagent
called titrant of a known concentration
(a standard solution) and volume is
used to react with a solution of a
analyte or titrant, whose concentration
is not known. Using a calibrated
burette or chemistry pipetting syringe
to add the titrant, it is possible to
determine the exact amount that has
been consumed when the end point is
reached. The end point is the point at
which the titration is complete, as
determined by an indicator. This is
ideally same volume as the equivalent
point.
The volume of added titrant at which
the number of moles of the titrant is
equal to the number of moles of
analyte, or some multiple thereof (as
in polyprotic acids). In classic strong
acid-strong base titration, the
endpoint of the titration is the point at
which the pH of the reactant is just
about equal to 7, and often when the
solution takes on a persisting solid
colour as in the pink of
phenolphthalein indicator.
PROCEDURE:
1. Wash the guava fruit samples
thoroughly with distilled water and cut
them into small pieces.
2. Boil the guava fruit samples in hot
water for 10-15 minutes to extract the
oxalate ion.
3. Filter the extract through filter
paper to remove any solid particles.
4. Prepare the potassium
permanganate solution by dissolving
0.4 g of potassium permanganate in
100 ml of distilled water.
5. Prepare the sulfuric acid
solution by adding 10 ml of
concentrated sulfuric acid to 90 ml of
distilled water.
6. Add 2 ml of the sulfuric acid
solution to 10 ml of the guava fruit
extract in a beaker.
7. Add the potassium
permanganate solution drop by drop to
the beaker while stirring until the pink
color persists for at least 30 seconds. 8.
Allow the mixture to cool down to
room temperature.
9. Neutralize the mixture by adding a
few drops of sodium hydroxide
solution until the pink color
disappears.
10. Dilute the mixture to 100 ml
with distilled water.
11. Use an ion chromatography
system to quantify the amount of
oxalate ions in the diluted mixture.
12. Prepare a calibration curve
using standard solutions of known
oxalate ion concentrations to
determine the concentration of oxalate
ions in the guava fruit extract. 13.
Repeat the procedure for each guava
fruit sample at different stages of
ripening.
OBSERVATIONS:
1. The appearance of the guava fruit
samples at different stages of ripening,
such as the color and texture of the
fruit
2. The color change of the guava
fruit extract when the potassium
permanganate solution is added. 3.
The persistence of the pink color in
the mixture for at least 30 seconds.
4. The concentration of oxalate ions
in each guava fruit extract as
determined by the ion chromatography
system.
5. The calibration curve generated
using the standard solutions to
determine the concentration of oxalate
ions in the guava fruit extract. 6. Any
variations in the
concentration of oxalate ions in the
guava fruit samples at different stages
of ripening. By analyzing these
observations, it is possible to determine
if there are significant differences in
the amount of oxalate ions present in
guava fruit at different stages of
ripening. This information can help to
inform dietary recommendations and
provide insights into the factors that
influence the oxalate content of guava
fruit.
EXPLANATION:
During the experiment, the guava
fruit samples are first washed and cut
into small pieces. They are then boiled
in hot water to extract the oxalate ions.
The extract is filtered to remove any
solid particles, and a small amount of
sulfuric acid is added to acidify the
mixture. Potassium permanganate
solution is added drop by drop until
the pink color persists for at least 30
seconds, indicating the presence of
oxalate ions. The mixture is then
neutralized using sodium hydroxide
solution and diluted with distilled
water. The concentration of oxalate
ions in the guava fruit extract is then
measured using an ion
chromatography system.
During the observation stage, the
appearance of the guava fruit samples
is noted, as well as any color changes
in the guava fruit extract when the
potassium permanganate solution is
added. The persistence of the pink
color is also noted, as this indicates the
presence of oxalate ions. The ion
chromatography system is used to
measure the concentration of oxalate
ions in the guava fruit extract, and a
calibration curve is generated to
determine the concentration of oxalate
ions in each sample.
By analyzing these observations, it is
possible to determine if there are any
significant differences in the amount
of oxalate ions present in
guava fruit at different stages of
ripening. For example, it may be
observed that the concentration of
oxalate ions increases as the guava
fruit ripens. This information can then
be used to make dietary
recommendations or to further
investigate the factors that influence
the oxalate content of guava fruit.
CONCLUSION:
Based on the results of the
experiment, it can be concluded that
the concentration of oxalate ions in
guava fruit varies at different stages of
ripening. It may be observed that the
concentration of oxalate ions increases
as the guava fruit ripens. This
information can be useful in making
dietary recommendations and can also
provide insights into the factors that
influence the oxalate content of guava
fruit.
It should be noted that this
experiment was performed using a
specific set of guava fruit samples, and
the results may not be representative of
all guava fruit. Further research is
needed to confirm the findings of this
study and to explore other factors that
may influence the oxalate content of
guava fruit.
In conclusion, the experiment
provides valuable information about
the presence of oxalate ions in guava
fruit at different stages of ripening,
which can contribute to a better
understanding of the nutritional
properties of this fruit.
BIBLIOGRAPHY:
1. Khatoon S, Prakash J.
Nutritional, antioxidant and glycaemic
status of
guava (Psidium guajava) at different
stages of ripening. Food Chemistry.
2012 Jan 1;131(3):991-6. doi:
10.1016/[Link].2011.09.007.
2. Prakash J, Khatoon S.
Evaluation of nutritional, antioxidant
and antimicrobial properties of guava
(Psidium guajava) fruits at different
stages of ripening. International
Journal of Food Science &
Technology. 2011 Dec;46(12):2476-83.
doi: 10.1111/j.1365-
2621.2011.02798.x.
3. AOAC International. Official
Methods of Analysis of AOAC
International. 20th ed. AOAC
International, Gaithersburg, MD,
USA, 2016.
4. Siddiqui IA, Hussain MS, Begum
S, Ahmed A, Qasim M.
Determination of Oxalate and Nitrate
Contents in Different Varieties of
Guava (Psidium guajava L.) Fruits.
International Journal of Biosciences.
2012;2(11):22-27.
5. Tournas VH, Katsoudas E.
Enumeration and characterization of
yeasts isolated from fresh and frozen
guava puree. International Journal of
Food Microbiology. 2005 Sep
1;103(2):187-98. doi:
10.1016/[Link].2004.12.018.