oR & : 8 oe & oe & oe 4 Study of presence of # & Se % e & Oxalate ions | & oe ~ il ; 4 x & e oe [ Guava Fruit | & oe i At different stages of ripening 4 & se & Eo “ x & ge ? Made By: 4 Mahak Shah x XI-A & oe e e ——F—— 9 — 9 — FS — 9. 9 —9f ——0f of of 09 of 09 __0g o_oi ed a LS SS FH the guidetines by CBSE.. & Signature of guide & & & es ot — oP — PF RBBB | & i : 6G; 6’ This is to costify that PRITENDRA SINGH TIWARI class 12! KENDRIYA VIDYALAYA NO2 REWALMP] . has successfully completed his project work in chemistry on the topie- “PRESENCE OF OXALATE JONS IN GUAVA FRUIT AT DIFFERENT STAGES OF RIPENING’ HE has taken proper care and shown at most a sincerity in completion of this project uo to my expectation and ag per Signature of principle IMISSSEEMA TAMRAKAR} IDRAJAY SINGH] —— A — 8 — FS — St —_ 9 —_ 9 _— Sh — Sh — Sh — OPall FR SO d , a = & : GQ mwvex oS m | & & S.No. Topic Page ! &% oe I 1. | Acknowledgement 4 J | 2. | Introduction 6 # L 3. |Plant Chemicals —_|6 j % 4. |Oxalic Acid 8 & * 5. | Experiment 9 * i 6. | Observations ul 4 i 7. | Calculations 12 4 i 8. | Conclusion 13 ji [ 9. | Bibliography 14 i cy oe 8 oe 8 & b 1 ie Sf ——F —— VV —F — 4 — 8 —F —— 8 — 8 — 4 —¥ — 4 — 4 — 4 — 8 — 9%. vl0 — So — So — S0—— So — So — So — So So 80 Bo Bo B0 eo & 8 | & ACKNOWLEDGEMENT 4 oe At the outset , J express my heartiest gratitude to & my guide “MISS.SEEMA TAMRAKAR’ for the ry divine guidance and wisdom showered on me to # undertake this project. i 7 am immensely grateful to my Geloved Principal for his involvement in this 4 project by providing useful inputs and timely « suggestion. x My parents also played a key P| role in shaping up this project nicely and J convey ! wy special thanks to them as well. "| oe oe ee e oe & ee oe oe e aa — SS 8 tt Nt te ;*PRS SF & oe —— a oe & $e 23 & & es Li e—F—— 9. 28 ¢& INTRODUCTION & Famity: Myrtaccac Genus: Psidiun Species: guajava & Common names: Guava, goiaba, guayaba, djamboe, diambu, goavier, gouyave, goyave, goyavier, perata, Gayawas, dipajaya jambu, petokal, tokal, guave, guavenbaum, guayave, Ganjiro, & goiabeiro, guayabo, guyaba, gocajaaba, guave, goojaba, uawa, abas, jambu batu, bayabas, pichi, posh, enandi Part Used: Fruit, Coaf, bark Guava ig a common ghade tree or shrub in dooryard gardens in the tropics. It provides shade while the guava [ruils are eaten & fresh and made into drinks, ice cream, and preserves. In the richness of the Amazon, guava fruits often grow well beyond the size of tennis Gales on well-Granched trees or shrubs 8 reaching up to 20 m high. Cultivated varictics average about 10 | motors in height and produce Comon-sized fruits. The tree ig easily identified by its distinctive thin, smooth, copper-colored Gark that flakes off, showing a greenish layer Gencath, Guava frnit today is considered minor in terms of commercial wored trade but is widely grown in the tropics, enriching the dict of hundreds of millions of people in the tropics of the wored. & Guava hag spread widely throughout the tropics Gecauge it | thrives in a variety of soils, propagates cagity, and Gears fruit rolatively quickly. The fruits contain numerous seeds that can produce a mature fruit-Gearing plant within four years.SO a B = & é PLANT CHEMICALS Guava is tich in tannins, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids, lectins, vitamins, fiber and fatty acids. Guava feult is higher in vitamin C than citrus (80 mg of vitasmln @ ix 100 9 of fred) and contain appreciable amounts of vitamin A as well. Guava fruits are also a good source of pectin - a dictary fiber. The Leaves of guava are ich in flavonoids, in particular, quercetin. Much of guava's therapeutic activity is attriduted to these (Lavonoids. The flavonoids have demonstrated antiGactorial activity. Quercetin ig thought to contribute to the anti-diarrhea offect of guava; it ig able to relax intestinal smooth muscle and inhibit Gowel contractions. In addition, other (Cavonoids and triterpenes in guava Caves show antispasmodic activity. Guava also has antioxidant properties, which is attributed to the polyphenols found in the Coaves. ee — — oe Fe & Guava's main plant chemicals include: alanine, alpha-humublenc, alpha-hydroxyursotic acid, alpha-tinolenic acid, alpha-setinene, amuritoside, araban, arabinose, arabopyranosides, arjunotic acid, aromadendrene, ascorbic acid, ascorbigen, asiatic acid, aspartic acid, avicuarin, Genzabdehyde, butanal, carotenoids, caryophyllene, catechoe- tannins, crataegotic acid, D-galactose, D-galacturonic acid, ellagic acid, ethyl octanoate, essential oils, fCavonoids, gallic acid, glutamic acid, goreishic acid, guatine, guavacoumarie acid, guaijavarin, guajiverine, guajivotic acid, guajavotide, guavenoic acid, guajavanoic acid, histidine, Ayperin, iteCatifol igonerincoumaric acid, isoquercetin, jacoumaric acid, becting, Coucocyaniding, Cimonene, Cinoleic acid, Cinolenic acid, lysine, mecocyanin, myticotin, myristic acid, nerolidiot, obtusinin, octanol, & olecanotic acid, oteic acid, oxalic acid, palmitic acid, palmitoteic acid, pectin, polyphenols, psidiotic acid, quercetin, quercitrin, serine, & segquiguavene, tanning, terpenes, and urgotic acid. So o se Lege — 09 —— 08 08 0 09. 08 08 0309. __ 008 __ o_o. 00 08 ___9p. 2p — %e—— _—— $0 —— P—& & Lp — FF: Main Prepatation Mathod: decoction Main Actions (in orden): cardiotonic (tones, batances, strengthens the heart) Main Uses: 1. for dysentery (acteriat and amebic?, diarrhea, cotie, and intantite rotavirus enteritis . as a broad-spectrum antimicrobiag for internal and infections fo tone, Gabance, protect and strengthen the heart (and for arrhythmia and some heart diseases) ag a. cough suppressant, analgesic (pain-retiever), and Febrituge (reduces fever) for cotds, feu, sore throat, ete . asa topical remedy for ear and eye infections Propertios/ Actions Documented by Regeasch: amebicide, analgesic (painretiever), antibacterial, anticandidat, antispasmodic, antiutcerons, cardiodepressant, cardiotonic (tones, batances, strengthens the heart), contrat nervous system depressant, cough suppressant, gastrototonic (tones, balances, strengthens the gastric tract), Aypotensive (Cowers Good prossure), sedative, vasoconstrictor Other Properties/ Actions Documented by Traditional Use: cleanser, digestive stimulant, menstrual stimuéant, nervine Gatances/catms nerves), vermifuge (expels worms) Casdions: It has a cardiac depressant effect and is contraindicated in some heart conditions. 3 — 8 — 8 — 9. & & & & if Se.e & EE 8 8 8 * & a a a a a aS ° OH OXALIC ACID HO ° + IT ig the chemical compound formula H2020s. This dicarboxylic acid is Getter described with the formuba HO:CCO:H, It is a relatively strong organic a cid, boing about 10,000 times stronger than acetic acid. The dianion, gnown as oxalate, is also a reducing agent and a tigand in coordination choinistry. Oxatic acid and oxatates are abundantly present in many plants, most notably in sour grass, and sorrel (including Oxatid, roots and Ceaves of rhubar and Guckwheat. + At high concentrations, it is a dangerous poison, but such immediately toxic Covels are not found in foodstuffs Gut rather in manufactures, such as some bleaches, some anti-rust products, and some metal clcaners (among othet things)It is also a naturatey oteurcing component of plants; andis found in rabntivety high¢ovees in dark-green Leafy foods) 4 In the human Gody, ingested oxatie acid is not a useful uutricnt; 80, tie ale such unneeded components of dict, it is processed by the Gody toa jont form and that Gyproduct is thon excreted. in this case. inthe urine. Jn the course of Geing processed by the body, oxatic acid combines with other substances to form various satts, talled oxabates; usually, those salts are in Solution, Gut in high concentration some may precipitate out in crystalline form. Such tiny crystals can cause damage to human tissue, especiatey fo the stomach, the kidneys, and the bladder. It is commonty Getioved that oxatates contribute to the formation of kidney and Gladder stones; one common nutricnt with which oxatie acid combines is calcium, making the salt calcium oxalate, and calcium oxalate is found in Ridney stone S —— 8 — 8 — SF — 8S —— 98 —— 88 —— 8 —— 09 — 08 — °F — 08 — 99 — 08. e —— 2 8 — $— F—— ¥— P—¥&. 8 P—P—F-ae eS , ™ & § To study the presence of Oxalate # & Jon content in Guava Fruit at different # * stages of ripening Yen # HO oO ir Requirements: /00 0 soosnring (Lash, posite and mortar, booker, 4 & titration flash, funnel, burctte, weight box, pipette, fitter paper, dieute s 4:80.54, KMun0;, and guava fruits at different stages of ripening. & & L Theory :Oxalate ions are extracted from the fruit by a Goiting pulp with dit. #,S$0,, Then Oxalate ions are ie estimated volumetrically by titrating the solution with 4 b standard KMn0, solution. # * @ud Point: Appearance of permanent pink colour. & & Procaduee: & & & 1. 50.09 of fresh guava was weighed and crushed to a fine pulp & using postlc-mortar. oe 2. The crushed pulp was transferred to a Beaker and about 50mé dit. - #180, was added. The contents were Goited for about 10 minutes. & L 5. The contents wore filtered and cooted in 100me measusing flask. A r The volume was made up to 100me by adding disti¢éed water. “ & 4. Ome of this solution was taken into a titerating flask and 20me oe of dit. 4:80, was added to it. The mixture was heated to about & 60°C and titerated against the standard KMn0; solution taken in ss 4b a buette a 5. The process was repeated with different samples of guava, % * % & + of — 28 — 99 09 of 29 09. of& & & & & & & & & & CIBSERVATION Weight of guava taken = 50.04 Volume of guava extract taken = 20.0 me Normatity of KMnO, solution = 1_ 20 Guava extract from Burette readings Concordant volume of Initial) Final KMnO, Solution used Fresh 50 50 1 day old 30 30 2 day old 15 3 day old s\is|s|s 9 98 — 8 — 08 —0§ 0. 3 SP: e. Pa. e:soe bo 80 So Bo bo fo RRR = Oo OH Calculations" ° NW, = Nw (guava extract) (KMn0; solution) Nix20 = 1xv 20 Normatity of oxalate, Ni =\__ 400 Strength of oxalate = Normatity x €q. mags of oxalate ion = ein 44 g/litro of the dituted extract. Guava Strength of extract oxalate ion from (gleitre) Fresh 5.5 1 day old 3.3 2 day old 1.65 3 day old 0.99 98 —— 8 ——0§ ——0f ——08 — 08 —_e —_0 —_ @ —_¢3 8. % % & & & | be *s LeR RR So & & & oe ._ Conclusion © o + HO oO # a & a oe I Oxatic acid and oxalates are abundantly h present in many plants, most notably in P| h sour grass, and soree (including Oxad/s), i I, roots and Cleaves of rhubarb and ! I Guckwheat. i ; After doing this experiment we can 5 , conclude that uncipe guava has a high 4 r content of Oxalate ions. The concentration 4 i of oxalate iong decreases with the . ig cipening of fruit. 4 a co & & a oe & oo & oo e = Lop — 09099 09 of 9. _o_ 08 09 09 08 0 0 09 09. 09. __¢9 J}a a Le | & e & & [ BIBLIOGRAPHY i 2 & * * e & & & Tn order to complete this project, J took help Cy & from: % & & & I] ‘ - * My chemistry teacher * * + Comprehensive Practical Chemistry & * (Lab Manual) of Laxmi Publication & uy + Different internet sites: # A * www.google.com # ° www.rnin-tree.com * & ¢ www.wikipedia.com 8 & e & a & e & a & & & . hep 08 == — 8 — 8 — 99 — 99 #8 — 98 — 09 — 09 — 09 — 09 99 99 J]