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What is Oxalate Ion Content in Guava Ripening about?
This document describes a chemistry investigatory project on studying the oxalate ion content in guava fruit at different stages of ripening. The objective is to extract oxalate ions from guava pulp using dilute sulfuric acid and estimate the content volumetrically by titrating the solution with standard potassium permanganate. Experiments are conducted on fresh guava and guava aged 1, 2, and 3 days. The results show that the concentration of oxalate ions increases with increasing ripening of the guava frui
- Author
- Jeya Sena
- Language
- EN