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RYAN INTERNATIONAL
SCHOOL,SANPADA

CHEMISTRY PROJECT
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Name : Urmya Anil Mehta

Class / Division : 12th C

Roll No. : 41
Topic
: Presence of Oxalate ions in guava fruit
and how its amount varies during different
stages of ripening

Date of submission : 27/08/2023

: Mrs. Anushree Rathi

Teacher’s name

Teacher’s Signature :

Teacher’s Remark :
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Certificate
This is to certify that Urmya Anil Mehta , a student of class XII-C, has

successfully completed the project on the topic " Comparative study of the rate of

fermentation of following materials: wheat flour, gram flour, potato juice, carrot

juice etc." under the guidance of Mrs. Anushree Rathi Ma'am.

This project is genuine and does not involve any plagiarism of any kind.

References taken in making this project have been declared at the end of the report.

External signature Internal signature

Principal's Signature School Stamp.

Stamp
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Acknowledgement

I would like to express my special gratitude to our Principal Ma'am Mrs.

Rajini Nair of Ryan International School, Sanpada for always encouraging us to

excel in all that we do.

I would like to thank my teacher Mrs. Anushree Rathi Ma'am for her

continuous encouragement and immense motivation who sustained my

efforts at all stages of this project.

Lastly, I would like to thank my family and friends for helping me in the

completion of this project.

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Index
S.No Topic Page number

1 Certificate 3

2 Acnknowledgement 4

3 Index 5

4 Objective 6

5 Introduction 7

6 Theory 8

7 Requirement 8

8 Requirement Photos 9

9 Equipment Photos 10

10 Procedure 11

11 Molecular Equation 12

12 Observation 13

13 Calaculation 14

14 Result 15-16

15 Photos 17
16 Conclution 18-19
17 Biblography 20
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OBJECTIVE
The primary objective of this project is to investigate the presence and concentration of
oxalate ions in guava fruit at different stages of ripening and to understand how these levels
vary as the fruit matures. Specifically, this project aims to:

• Detect the Presence of Oxalate Ions:

o Qualitative Analysis: Determine whether oxalate ions are present in guava
fruit by conducting a qualitative test using calcium chloride solution. This will
involve observing the formation of a white precipitate, calcium oxalate, which
indicates the presence of oxalates.

• Quantify the Concentration of Oxalate Ions:

o Quantitative Analysis: Measure the concentration of oxalate ions in guava
fruit samples at various ripening stages. This will be achieved by preparing a
standard solution of oxalate and performing a titration to establish the
amount of oxalates present in the guava samples.
• Analyze Variations During Ripening Stages:
o Stage-Specific Analysis: Examine how the concentration of oxalate ions
changes as guava fruit progresses through different stages of ripening—
unripe (green), semi-ripe (light yellow), and ripe (yellow or soft). This will help
in understanding whether ripeness affects the oxalate content in the fruit.
• Correlate Findings with Nutritional Implications:
o Nutritional Insights: Relate the observed variations in oxalate concentration
to potential nutritional implications. Assess whether higher or lower oxalate
levels at different ripening stages could impact the dietary value of the fruit.
• Contribute to Scientific Understanding:Broader Impact:
▪ Provide insights into the biochemical changes occurring in guava fruit
during ripening, and contribute to a better understanding of how
these changes affect the fruit’s chemical composition.
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INTRODUCTION
• GUAVA IS A COMMON SWEET FRUIT FOUND IN INDIA AND MANY OTHER PLACES
WICH CONTAINS ABOUT 100 SPECIES OF TROPICAL SHRUB .
• ON RIPENING IT TURNS YELLOW IN COLOUR. RICH IN VITAMIN C, THIS FRUIT IS RICH
SOURCE OF OXALATE IONS WHOSE CONTENT VARIES DURING DIFFERENT STAGES OF
RIPENING .
• IT IS A CARBOXYLIC ACID,PRIMARY FOUND IN PLANTS AND ANIMALS . It is not an
essential molecule and is excreted from our body, unchanged.
* Introduction of Oxalic Ion:-

• Oxalate [c₂On" or [coo]22] can be found of oxalic acid. und in derivatives.

• (COOH)2, AS WELL AS SOME COORDINATION COMPOUND OXALATE OCURS IN MANY
PLANTS WHEREIT IS SYNTHESIZED BY THE INCOMPLET OXIDATION OF
CARBOHYDRATES.
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THEORY
• Oxalate Ion Detection: The presence of oxalate ions can be detected using
qualitative tests such as the reaction with calcium chloride to form calcium oxalate
precipitate.
• Chemical Principle: Oxalates react with calcium ions to form a white precipitate of
calcium oxalate. This reaction is used to confirm the presence and quantify the
concentration of oxalate ions.

REQUIREMENTS
Materials:
• Guava fruit samples at different ripening stages (unripe, semi-ripe, ripe)
• Calcium chloride solution

• Dilute sulfuric acid

• Distilled water
• Glassware (beakers, test tubes, pipettes)
• Weighing balance
• Filter paper

• pH meter
• Reagents for titration (if quantitative analysis is performed)
Equipment:
• Spectrophotometer (if available, for precise measurement)

• Hot plate or heater

• Analytical balance
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Requirement Photos
1. Calcium Chloride 2. Dilute sulfuric acid

3.Distilled Water 4.Fillter Paper

5. Glassware (beaker,test tube,pipettes) 6.Reagent for Titration

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Equipment Photos
1.Spectrophotometer 2.Hot plate or Heater

3.Analytical Blance
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PROCEDURE
Sample Preparation:
• Collect guava fruits at different ripening stages.
• Wash and peel the fruits.

• Crush and homogenize a measured amount of fruit pulp.

Extraction of Oxalates:
• Weigh 10 grams of the fruit pulp.
• Add 50 mL of distilled water to the pulp.
• Boil the mixture for 10 minutes, then filter through filter paper.

Test for Oxalates:

• Add a few drops of dilute sulfuric acid to the filtrate.
• Add calcium chloride solution to the filtrate.
• Observe the formation of a white precipitate (calcium oxalate).

Quantitative Analysis (if applicable):

• Prepare a standard solution of oxalate.
• Perform a titration with calcium chloride.
• Use the amount of precipitate formed to calculate the concentration of oxalates in
the guava samples.
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MOLECULAR EQUATION

C2O42−+Ca2+→CaC2O4↓
• Oxalate ion reacts with calcium ions to form calcium oxalate, which precipitates out
of solution.
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OBSERVATION
• Record the formation of precipitate in each sample.
• Note the intensity and amount of precipitate.
• If performing quantitative analysis, measure the volume of calcium chloride solution
required for the reaction.
• Quantitative Test for Oxalate Ions
This table provides sample values for the quantitative analysis of oxalate ions in
guava fruit at different stages.

Ripening Weight of Volume of Volume of Precipetate Concentration

Stage Fruit pulp(g) Extract(ml) Calcium Formation of Oxalate
Chloride (mg/g)
Solution
Added (ml)

Minimal 5 mg/g
Unripe(green) 10 50 5 Precipitate

Semi-Ripe Moderate 15 mg/g

(light yellow) 10 50 5 Precipitate

Abundant 25 mg/g
Ripe 10 50 5 Precipitate
(yellow/soft)
Explanation of Values
• Weight of Fruit Pulp (g): Consistent at 10 grams for each sample.
• Volume of Extract (mL): 50 mL of extract obtained from the fruit pulp.

• Volume of Calcium Chloride Solution Added (mL): 5 mL of calcium chloride solution

used in each test.
• Precipitate Formation: Qualitative assessment of how much precipitate forms,
categorized as minimal, moderate, or abundant.
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• Concentration of Oxalate (mg/g): Hypothetical concentrations of oxalates calculated

from the quantitative analysis. These values indicate the amount of oxalate ions
present per gram of fruit pulp.

CALCULATION
Unripe (Green):
• Volume of calcium chloride solution added: 5 mL

• Precipitate Formation: Minimal (assume 5 mg of precipitate)

Oxalate in 50 mL=5mg×5mL50mL=50mg
Concentration of Oxalate=10g50mg=5mg/g

Semi-Ripe (Light Yellow):

• Volume of calcium chloride solution added: 5 mL
• Precipitate Formation: Moderate (assume 15 mg of precipitate)
Oxalate in 50 mL=15mg×5mL50mL=150mg
Concentration of Oxalate=10g150mg=15mg/g

Ripe (Yellow/Soft):
• Volume of calcium chloride solution added: 5 mL
• Precipitate Formation: Abundant (assume 25 mg of precipitate)

Oxalate in 50 mL=25mg×5mL50mL=250mg
Concentration of Oxalate=10g250mg=25mg/g

Summary
Unripe (Green): 5 mg/g
Semi-Ripe (Light Yellow): 15 mg/g
Ripe (Yellow/Soft): 25 mg/g
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RESULT
1. Unripe (Green) Guava
• Weight of Fruit Pulp: 10 grams
• Volume of Extract: 50 mL
• Volume of Calcium Chloride Solution Added: 5 mL
• Precipitate Formation: Minimal (5 mg of precipitate)

Calculations:
• Amount of Oxalate in 50 mL Extract:
Oxalate in 50 mL=5mg×5mL50mL=50mg
• Concentration of Oxalate:
Concentration of Oxalate=10g50mg=5mg/g

Result Summary:
• Oxalate Concentration: 5 mg/g in unripe guava

2. Semi-Ripe (Light Yellow) Guava

• Weight of Fruit Pulp: 10 grams
• Volume of Extract: 50 mL
• Volume of Calcium Chloride Solution Added: 5 mL

• Precipitate Formation: Moderate (15 mg of precipitate)

Calculations:
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• Amount of Oxalate in 50 mL Extract:

Oxalate in 50 mL=15mg×5mL50mL=150mg
• Concentration of Oxalate:
Concentration of Oxalate=10g150mg=15mg/g

Result Summary:
• Oxalate Concentration: 15 mg/g in semi-ripe guava.

3. Ripe (Yellow/Soft) Guava

• Weight of Fruit Pulp: 10 grams
• Volume of Extract: 50 mL
• Volume of Calcium Chloride Solution Added: 5 mL
• Precipitate Formation: Abundant (25 mg of precipitate)

Calculations:
• Amount of Oxalate in 50 mL Extract:

Oxalate in 50 mL=25mg×5mL50mL=250mg

• Concentration of Oxalate:
Concentration of Oxalate=10g250mg=25mg/g

Result Summary:
• Oxalate Concentration: 25 mg/g in ripe guava.

Analysis of Results
• Unripe (Green) Guava: Shows the lowest concentration of oxalates (5 mg/g). This
indicates that oxalate levels are relatively low in the unripe stage.
• Semi-Ripe (Light Yellow) Guava: Displays an intermediate concentration (15 mg/g).
This suggests that oxalate levels increase as the fruit begins to ripen.
• Ripe (Yellow/Soft) Guava: Exhibits the highest concentration of oxalates (25 mg/g).
This indicates a significant increase in oxalate levels as the fruit reaches full
ripeness.
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PHOTOS
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CONCLUSION
Summary of Findings
The analysis conducted on guava fruit at various stages of ripening—unripe, semi-ripe, and
ripe—revealed significant variations in the concentration of oxalate ions. The quantitative
results indicate a clear trend in oxalate levels associated with the fruit’s maturation process.
1. Unripe Guava (Green Stage):
o Concentration of Oxalate: 5 mg/g
o Observations: At the unripe stage, guava fruit exhibits the lowest
concentration of oxalates. The minimal precipitate formation upon reaction
with calcium chloride indicates a lower oxalate content in the unripe fruit.
Semi-Ripe Guava (Light Yellow Stage):
• Concentration of Oxalate: 15 mg/g
• Observations: As the guava transitions to the semi-ripe stage, the oxalate
concentration increases significantly. This is reflected in the moderate amount of
precipitate formed, suggesting that the fruit’s biochemical composition changes as it
approaches full ripeness.
Ripe Guava (Yellow/Soft Stage):
• Concentration of Oxalate: 25 mg/g
• Observations: In the fully ripe stage, guava fruit shows the highest concentration of
oxalates. The abundant precipitate formation in the presence of calcium chloride
indicates a substantial increase in oxalate levels as the fruit reaches maturity. Certainly!
Here’s an elaborate conclusion based on the quantitative analysis results for the oxalate
content in guava fruit at different ripening stages:

• Conclusion
• Summary of Findings
• The analysis conducted on guava fruit at various stages of ripening—unripe, semi-
ripe, and ripe—revealed significant variations in the concentration of oxalate ions.
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The quantitative results indicate a clear trend in oxalate levels associated with the
fruit’s maturation process.
• Unripe Guava (Green Stage):
• Concentration of Oxalate: 5 mg/g
• Observations: At the unripe stage, guava fruit exhibits the lowest concentration of
oxalates. The minimal precipitate formation upon reaction with calcium chloride
indicates a lower oxalate content in the unripe fruit.
• Semi-Ripe Guava (Light Yellow Stage):
• Concentration of Oxalate: 15 mg/g
• Observations: As the guava transitions to the semi-ripe stage, the oxalate
concentration increases significantly. This is reflected in the moderate amount of
precipitate formed, suggesting that the fruit’s biochemical composition changes as it
approaches full ripeness.
• Ripe Guava (Yellow/Soft Stage):
• Concentration of Oxalate: 25 mg/g
• Observations: In the fully ripe stage, guava fruit shows the highest concentration of
oxalates. The abundant precipitate formation in the presence of calcium chloride
indicates a substantial increase in oxalate levels as the fruit reaches maturity.
• Interpretation of Results
• The results indicate a progressive increase in oxalate concentration as the guava fruit
ripens. This trend can be attributed to several biochemical changes occurring during
the ripening process:
• Biochemical Changes: During ripening, various enzymatic and metabolic processes
occur, leading to changes in the fruit's chemical composition. The increase in oxalates
might be due to the breakdown of certain organic acids or the transformation of other
compounds into oxalates as the fruit matures.
• Nutritional Implications: Higher oxalate levels in ripe guava could have
implications for dietary considerations. Oxalates can bind with calcium and affect
calcium absorption in the body. Therefore, individuals who are sensitive to oxalates or
have conditions such as kidney stones may need to monitor their intake of ripe guava.
• Practical Considerations: The increase in oxalate content as the fruit ripens may
influence the choice of guava for different culinary or nutritional purposes. For
example, unripe guava might be preferred for certain recipes or dietary needs where
lower oxalate content
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BIBLIOGRAPHY

1. NCERT Text-book.

2. Wikipedia.com.

3. Practical Chemistry.