how can i study the presence of oxalate ions in various stages of guava fruit?

Hello Eshani,

You can easily estimate the amount of oxalate ions in various stages of guava ripening by simple acid-base titrations. For this you have to make extracts of guava fruit at various stages of its ripening.

Titrate the guava extract samples (containing oxalates) with NaOH (sodium hydroxide) solution using suitable indicator such as phenolphthalein. By using simple concept of molarity and normality, one can easily find out the strength or concentration of oxalate ions at the various steps of ripening of guava fruit.

Hope this answer will help you.

GoodLuck!