Study of Oxalate Ion
St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028
A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011
By Abdud Dayan Adeeb Of Class XII C
St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028
A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011
By Jagadeesh Sekar Of Class XII C
CONTENTS
INTRODUCTION OBJECTIVE OF THE PROJECT REQUIREMENTS THEORY CHEMICAL EQUATIONS PROCEDURE PRECAUTIONS OBSERVATIONS CALCULATIONS CONCLUSION BIBLIOGRAPHY
STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT
INTRODUCTION
Guava is sweet, juicy and light or dark green coloured fruit. It is cultivated in all parts of India. When ripe it acquires yellow colour and has penetrating strong scent. The fruit is rich in vitamin C and minerals. It is a rich source of oxalate and its content in the fruit varies during different stages of ripening. Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any 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 or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, again depending on species
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WHAT IS OXALATE?
Oxalate is an organic acid, primarily found in plants, animals and humans. It is not an essential molecule and is excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts other molecules like vitamin C to oxalate. External
A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011
By Abdud Dayan Adeeb Of Class XII C
St. John’s Senior Secondary School and Junior College Mandaveli Chennai – 600028
A CHEMISTRY PROJECT “STUDY OF THE OXALATE ION CONTENT IN GUAVA FRUIT” Submitted in the partial Fulfilment of the requirement for AISSCE 2010-2011
By Jagadeesh Sekar Of Class XII C
CONTENTS
INTRODUCTION OBJECTIVE OF THE PROJECT REQUIREMENTS THEORY CHEMICAL EQUATIONS PROCEDURE PRECAUTIONS OBSERVATIONS CALCULATIONS CONCLUSION BIBLIOGRAPHY
STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT
INTRODUCTION
Guava is sweet, juicy and light or dark green coloured fruit. It is cultivated in all parts of India. When ripe it acquires yellow colour and has penetrating strong scent. The fruit is rich in vitamin C and minerals. It is a rich source of oxalate and its content in the fruit varies during different stages of ripening. Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any 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 or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, again depending on species
1|Page
WHAT IS OXALATE?
Oxalate is an organic acid, primarily found in plants, animals and humans. It is not an essential molecule and is excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts other molecules like vitamin C to oxalate. External
Bibliography: 1. INDIAN INSTITUTE OF APPLIED SCIENCE: http://www.ias.ac.in/currsci/aug102001/248.pdf 2. www.wikipedia.org 3. Comprehensive Practical Chemistry for Class XII 15 | P a g e