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This is to certify that Harsh Gohel of class 12th D has

satisfactorily completed the project in chemistry on
Study of the presence of oxalate ions in guava fruit at
different stages of ripening in the academic year 2019-
2020. I have examined the project and hereby accord
my approval of it as a study carried out and presented
in the manner required for its acceptance. This does not
necessarily endorse or accept every statement made or
opinion expressed or conclusion drawn, but only
signifies the acceptance of the project for the purpose it
is submitted for.

Principal’s signature

Teacher’s signature External examiner’s

signature

Date:

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 I hereby acknowledge my deep sense of gratitude
and indebtedness to Vikram Sir (Chemistry) whose immense help,
genius guidance, encouragement, necessary suggestions,
initiations, enthusiasm and inspiration made this work a master art
and a joint enterprise.
I would also like to thank our principal, Mr. Vatsal Bhatt, for
providing me the opportunity to conduct this project and present
this report for the same.

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 Table of Contents

Sr No Title

1 Certificate
2 Acknowledgement
3 Introduction
a. Guava
b. What are oxalate ions?
c. Structure of oxalate ions
d. Occurrence in nature
4 Project
a. Aim
b. Theory
c. Apparatus
d. Chemical Equations
e. Procedure
f. Precautions
g. Observations
h. Calculations
i. Results
j. Conclusion
5 References

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 1. Introduction
Guava
Guava is a common tropical fruit cultivated in many tropical
and subtropical regions. Psidium guajava (common guava,
lemon guava) is a small tree in the myrtle family (Myrtaceae),
native to Mexico, Central America, the Caribbean and
northern South America. Although related species may also
be called guavas, they belong to other species or genera,
such as the pineapple guava, Acca sellowiana. In
2016, India was the largest producer of guavas, with 41% of
the world total.

Guava is sweet, juicy and light or dark green colored

fruit. It is cultivated in all parts of India. When ripe it acquires
yellow color and has a 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.
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 Besides its unique flavor and fragrance, guava has
been hailed as one of the super fruits due to the numerous
health benefits it offers. It indeed is a powerhouse of
nutrients. This humble fruit is extraordinarily rich in vitamin C,
lycopene and antioxidants that are beneficial for skin.
Guavas are also rich in manganese which helps the body to
absorb other key nutrients from the food that we eat. Guavas
contain folate, a mineral which helps promote fertility. The
potassium in guavas helps normalize blood pressure as well.
Since it contains about 80% of water it helps keep our skin
hydrated.

As one guava has a high content of vitamin C, one guava

fruit contains 4 times more vitamin C than an average
size orange and 10 times more vitamin A than a lemon.

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It also contains vitamin B2, E and K, fiber, calcium, copper,
folate, iron, manganese, phosphorous and potassium. With
all the nutrition that it provides, guava hardly contains any
fats. Moreover, it is one of the least chemically treated and
sprayed fruits.
Some of the wider benefits of guava are related to
health. They are:

1. IMMUNITY BOOSTER
Vitamin C present in guava helps improve immunity and
protects us against common infections and pathogens.

2. LOWERS RISK OF CANCER

Lycopene, quercetin, vitamin C and other polyphenols act as
potent antioxidants which neutralize free radicals generated
in the body, preventing the growth of the cancer cells.

3. DIABETES-FRIENDLY
Due to rich fibre content and low glycaemic index, guavas
prevent the development of diabetes. While the low
glycaemic index inhibits a sudden spike in sugar levels, the
fibre content ensures the sugar levels are well regulated.

4. HEART HEALTHY
Guavas improve the sodium and potassium balance of the
body, thereby regulating blood pressure in patients with
hypertension. Guavas also help lower the levels of
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triglycerides and bad cholesterol (LDL), which contribute to
the development of heart disease.

5. ANTI-AGEING PROPERTIES
Guavas are rich in vitamin A, vitamin C and antioxidants like
carotene and lycopene which help protect the skin from
wrinkles. A guava a day, keeps fine lines away.

6. GOOD FOR OUR BRAIN

Guavas contain vitamin B3 and vitamin B6, also known as
niacin and pyridoxine respectively, which help in improving
blood circulation to the brain, stimulating cognitive function
and relaxing the nerves.
Thus there are several aspects in which guava is helpful in
maintaining our physical and mental health.

What are Oxalate Ions?

Oxalate (IUPAC: ethanedioate) is the dianion with the
formula C2O2-4, also written (COO)2−2. Either name is often
used for derivatives, such as salts of oxalic acid, for
example sodium oxalate Na2C2O4, or dimethyl
oxalate ((CH3)2C2O4). Oxalate also forms coordination
compounds where it is sometimes abbreviated as ox.

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Many metal ions form insoluble precipitates with oxalate, a
prominent example being calcium oxalate, the primary
constituent of the most common kind of kidney stones.

Structure of Oxalate Ions

X-ray crystallography of simple oxalate salts show that the

oxalate anion may adopt either a planar conformation with
D2h molecular symmetry, or a conformation where the O–C–
C–O dihedrals approach 90° with approximate
[20]
D2d symmetry. Specifically, the oxalate moiety adopts the
planar, D2h conformation in the solid-state structures of
M2C2O4 (M = Li, Na, K). However, in structure of Cs2C2O4 the
O–C–C–O dihedral angle is 81°. Therefore, Cs2C2O4 is more
closely approximated by a D2d symmetry structure because
the two CO2 planes are staggered. Two forms of
Rb2C2O4 have been structurally characterized by single-
crystal X-ray diffraction; one contains a planar and the other a
staggered oxalate.

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As the preceding examples indicate that the conformation
adopted by the oxalate dianion is dependent upon the size of
the alkali metal to which it is bound, some have explored the
barrier to rotation about the central C−C bond. The barrier to
rotation about this bond was determined computationally to be
roughly 2–6 kcal/mol for the free dianion, C2O4. Such results
are consistent with the interpretation that the central carbon–
carbon bond is best regarded as a single bond with only
minimal pi interactions between the two CO2 units. This barrier
to rotation about the C−C bond (which formally corresponds
to the difference in energy between the planar and staggered
forms) may be attributed to electrostatic interactions as
unfavorable O−O repulsion is maximized in the planar form.
Importantly, oxalate is often encountered as a bidentate,
chelating ligand, such as in potassium ferrioxalate. When the
oxalate chelates to a single metal center, it always adopts the
planar conformation.

Occurrence of Oxalates in Nature

Oxalate occurs in many plants, where it is synthesized by the
incomplete oxidation of carbohydrates.

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Oxalate-rich plants include fat hen ("lamb's quarters"), sorrel,
and several Oxalis species. The root and/or leaves
of rhubarb and buckwheat are high in oxalic acid.[28] Other
edible plants that contain significant concentrations of oxalate
include, in decreasing order, star fruit (carambola), black
pepper, parsley, poppy seed,
amaranth, spinach, chard, beets, cocoa, chocolate, most nuts,
most berries, fishtail palms, New Zealand spinach (Tetragonia
tetragonioides), and beans. Leaves of the tea plant (Camellia
sinensis) contain among the greatest measured
concentrations of oxalic acid relative to other plants. However,
the beverage derived by infusion in hot water typically
contains only low to moderate amounts of oxalic acid due to
the small mass of leaves used for brewing.

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 Project
Aim of the project
To study the presence of oxalate ions in guava at different
ripening stages.

Theory
Oxalate ions are extracted from the fruit by boiling pulp with
dilute H2SO4. The oxalate ions are estimated volumetrically,
by titrating the solution with KMnO4 solution. A reagent,
called the titrant, of a known concentration (a standard
solution) and
volume is used to
react with a
solution of the
analyte or titrand,
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 endpoint is reached. The endpoint
is the point at which the titration is complete, as determined
by an indicator. This is ideally the same volume as the
equivalence point.

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The volume of added titrant at
which the number of moles of
titrant is equal to the number
of moles of analyte, or some
multiple thereof (as in
polyprotic acids). In the classic
strong acid-strong base
titration, the endpoint of a
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.

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  Apparatus
100 ml measuring flask Pestle & Mortar Beaker Burette

Funnel Weighing machine Filter Papers

 Chemicals
1. dil. 2. (N/10)
H2SO4 KMnO4
solution

 Guava at different ripening stages

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Procedure

1. Weighed 50 g of fresh guava and crushed it to a fine

pulp using pestle and mortar.

2. Transferred the crushed pulp to a beaker and added

about 50 ml dilute H2SO4 to it.

3. Boiled the content for about 10 minutes. Cooled and

filtered the contents in a 100 ml measuring flask.

4. Made up the volume 100 ml by adding ample amount of

distilled water.

5. Took 20 ml of the solution from the flask and added 20

ml of dilute sulphuric acid to it.

6. Heated the mixture to about 600 C and titrated it against

(n/10) KMnO4 solution taken in a burette till the end
point had an appearance of pink colour.

7. Repeated the above experiment with 50 g of 1day, 2

day and 3 day old guava fruits

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Precautions

1. There should be no parallax while taking

measurements.
2. Spillage of chemicals should be checked.
3. Avoid the use of burette having a rubber tap as
KMnO4attacks rubber.
4. In order to get some idea about the temperature of
the solution touch the flask with the back side of your
hand. When it becomes unbearable to touch, the
required temperature is reached.
5. Add about an equal volume of dil. H2SO4 to the
guava extract to be titrated (say a full test tube) before
adding KMnO4.
6. Read the upper meniscus while taking burette
reading with KMnO4 solution.
7. In case, on addition of KMnO4 a brown ppt.
appears, this shows that either H2SO4 has not been
added or has been added in insufficient amount. In such
a case, throw away the solution and titrate again.

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Observations

1. Weight of the guava fruit for each time was 50 g.

2. Volume of guava extract taken for each titration was
20 ml.
3. Normality of KMnO4 solution was (1/10).
4. END POINT: Colour Changes to pink.

Guava Burette Final Volume Concurrent

Solution reading Reading of Reading
Initial KMnO4
Raw 150 18 132
Semi- 150 13 137
136.06
ripened
Ripened 150 10.8 139.2

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Calculations
1) For raw guava
N1V1 = N2V2
 N1 x 10 = (1/10) x132
 1/10 x Normality of oxalate = (x/100) = strength of
oxalate in fresh guava extract = normality x Eq.
mass of oxalate ion
= 1.32/100 x 44g/litre of diluted extract
= 0.581 g L-1

2) For semi ripened guava (1 day old).

Strength of oxalate in one day old guava extract
= (1.37 /100) x 44g/litre of diluted extract
= 0.603 g L-1

3) For ripened guava

Strength of oxalate in fresh guava extract
= ( 1.39/100) x 44g/litre of diluted extract
= 0.612 g L-1

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Results
(a) The normality of oxalate ions of:
(i) Fresh guava solution is = 1.32 ml
(ii) Semi-ripen guava solution is = 1.37 ml
(iii) Ripened guava solution is = 1.39 ml

(b) The strength of oxalate ions of:

(i) Fresh guava solution is = 0.58 ml
(ii) Semi-ripened guava is = 0.60 ml
(iii) Ripened guava is = 0.61 ml

Conclusion
This project centered upon estimating the amount of
oxalate present in the guava fruits during ripening. The
oxalate content was on the increase in the fruit as the
days passed on, that is as the ripening proceeded. The
content of oxalate ions in guava was found to be 59.67
per cent, which is close to the literature value of 60
percent.
It was also noticed that the content of oxalic ions grows
with ripening of guava. The presence of oxalate in
injurious to health. Oxalate rich foods are usually
restricted to some degree, particularly in patients with
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high urinary oxalate level. Guava fruit has the highest
percentage of vitamin C among citrus fruits. It also
contains oxalate amount of which varies with ripening of
the fruit. During ripening of guava fruit; the oxalate
content increases progressively and the fully ripe fruit
has the maximum oxalate content

References:
1. Wikipedia.org
2. Scribd.com
3. Quora.com
4. Academia.edu
5. Britannica Encyclopedia

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