Study of Presence of Oxalate Ions in Guava at Different Stages of Ripening

 <b>📘 Project Title:</b> Study of Presence of Oxalate Ions in Guava Fruit at Different Stages of Ripening<br><br>


<b>🔍 Aim:</b><br>

To study the amount of oxalate ions present in guava fruit at different stages of ripening.<br><br>


<b>🧪 Theory:</b><br>

Oxalate ions (C₂O₄²⁻) are naturally present in many fruits, especially guava. The content of oxalate ions changes as the fruit ripens. In this project, we extract oxalate ions and titrate them with KMnO₄ solution to determine their amount.<br><br>


<b>🧫 Materials Required:</b><br>

- Fresh and ripe guava fruits<br>

- Beakers, funnel, filter paper<br>

- KMnO₄ solution (0.02 M)<br>

- Dilute H₂SO₄<br>

- Burette, pipette, conical flask<br><br>


<b>🧪 Procedure:</b><br>

1. Weigh 50g of guava and crush it in mortar.<br>

2. Boil with 100ml distilled water for 10 minutes.<br>

3. Filter the extract and collect the filtrate.<br>

4. Pipette out 10ml of filtrate and add 10ml dilute H₂SO₄.<br>

5. Titrate it with 0.02M KMnO₄ till pink color appears.<br><br>


<b>📊 Observations:</b><br>

- Titration volume varies for raw, semi-ripe and ripe guava.<br>

- More oxalate ions are present in raw guava compared to ripe ones.<br><br>


<b>📚 Conclusion:</b><br>

The amount of oxalate ions decreases as the guava ripens. Thus, raw guava has more oxalate content than ripe guava.<br><br>


<b>✅ Precautions:</b><br>

- Use freshly prepared KMnO₄ solution<br>

- Handle acids with care<br>

- Perform titration slowly for accurate result<br><br>


<b>📌 Viva Questions (Bonus):</b><br>

1. What is the role of KMnO₄ in this titration?<br>

2. Why is H₂SO₄ used in the reaction?<br>

3. What do oxalate ions do in our body?<br><br>


<b>📎 Tip:</b> This project is useful for board practicals and investigatory files.

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