Aim of the project

To Study The Presence Of

Oxalate Ions In Guava At
Different Stages Of Ripening

Introduction
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.
Oxalate ions

Oxalate (IUPAC: ethanedioate) is the dianion with the formula C

2O2−

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.

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.
Theory
Oxalate ions are extracted from the guava fruit by boiling with dilute sulphuric
acid. The oxalate are estimated volumatrically ,by titrating with a solution of
KMnO4 .A reagent called titrant of a known concentration and volume is used to
react a solution of the analyte or titrand whose concentration is not known . Using
a calibrated burette or chemistry pipetting syringe to add the titrand it is possible to
determine the exact that has been consumed when the endpoint is reached. The end
point is a point at which the titration is complete. As determined by an indicator

Requirments
100 ml of measuring flask

pestle and mortar

beaker

titration flask
buerette

filter paper
funnel

Guava friut at different stages of ripening

Chemicals required
N/10 KMnO4 solution

H2SO4
Procedure
1. Weigh 50.0 g of fresh guava and crush it to a fine pulp using pestle-mortar.

2. Transfer the crushed pulp to a beaker and add about 50 ml dil. H2SO4 to it. Boil
the contents for about 10 minutes.

3. Cool and filter the contents in 100 ml measuring flask. Make the volume up to
100ml by adding distilled water.
4. Take 10 ml of the solution from the measuring flask into a titration flask and add
10ml of H2SO4 to it. Heat the mixture to about 60˚C and titrate it against N/10
KMnO4 solution taken in burette. The end point is appearance of permanent light-
pink color.

5. Repeat the above experiment with 50.0 g of 1, 2 and 3 old guava fruit.

Precautions
1. There should be no parallax while taking measurements

2. Spillage of chemicals should be checked

3. Avoid burette having rubber tap as KMnO4 attacks rubber

4. In order to get some idea about the temperature of the flask touch it
with back of your hand. When it becomes unbearable to touch then the
required temperature is reached.

5. Add about an equal amount of dilute H2SO4 to the guava extract to be

titrated before adding KMnO4

6. Read the upper meniscus while taking reading in burette

7. In case , a brown ppt appears on addition of KMnO4 then it means that

H2SO4 has not been added or it has been added but not in sufficient amount
Calculations
1. for raw guava
N1V1 = N2V2

(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × 132

Normality of oxalate, N1 = x/100 =

Strength of oxalate in fresh guava extract

= Normality × Eq. mass of oxalate ion

= 1.32/100 × 44g/liter of diluted extract.

= 0.581g/liter of diluted extract.

2. for semi-ripened guava

N1V1 = N2V2

(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × 137 = 1/10 ×

Normality of oxalate, N1 = x/100 =

Strength of oxalate in one day old guava extract

= Normality × Eq. mass of oxalate ion

= 1.37/100 × 44g/liter of diluted extract.

= 0.603g/liter of diluted extract.

3. for ripened guava

N1V1 = N2V2

(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × 139.2 = 1/10 ×

Normality of oxalate, N1 = x/100 =

Strength of oxalate in two day old guava extract

= Normality × Eq. mass of oxalate ion

= x/100 × 44g/liter of diluted extract.

= × 44g/liter of diluted extract.

4. for three day old guava

N1V1 = N2V2

(Guava extract) (KMnO4 solution)

N1 ×10 = 1/10 × x = 1/10 ×

Normality of oxalate, N1 = x/100 =

Strength of oxalate in three day old guava extract

= Normality × Eq. mass of oxalate ion

= 1.392/100 × 44g/liter of diluted extract.

= 0.612g/liter of diluted extract.

Results
a). The normality of oxalate ions

1. fresh guava solution is 1.32ml

2. semi-ripened guava solution is 1.37ml

3. ripened guava solution is 1.39ml

b). The strength of oxalate ions is

1. fresh guava solution is 0.58ml

2. semi-ripened solution is 0.60ml

3. ripened solution is 0.61ml

Conclusion
The content of oxalate ions in guava fruit is found to be 59,67 per cent which is
close to 60 percent

It was also noted that the content of oxalate ions is found to increase with the
growth of the fruit

If there is excess of Oxalate Ions in our body

In the body, oxalic acid combines with divalent metallic cations such as calcium
(Ca2+) and iron(II) (Fe2+) to form crystals of the corresponding oxalates which are
then excreted in urine as minute crystals. These oxalates can form larger kidney
stones that can obstruct the kidney tubules. An estimated 80% of kidney stones are
formed from calcium oxalate. Those with kidney disorders, gout, rheumatoid
arthritis, or certain forms of chronic vulvar pain (vulvodynia) are typically advised
to avoid foods high in oxalic acid. Methods to reduce the oxalate content in food
are of current interest.
 Bibliography
1. www.google.com

2. www.wikipedia.com

3. www.seminarsonly.com

4. www.scribd.com
 Contents
1. Aim of the project

2. Introduction

3. Theory

4. Requirements

5. Procedure

6. Precautions

7. Observations

8. Results

9. Conclusion

10. Uses of oxalate ions

11. Bibliography