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Measuring Oxalic Acid in Tea Leaves by Vanir Odin is a document available to read on EtoBox.
This document outlines an experiment to determine the acidity of different types of tea leaves by measuring the amount of oxalic acid present. The procedure involves boiling tea leaves to extract oxalic acid, adding calcium carbonate to precipitate calcium oxalate, filtering and weighing the precipitate. Red label tea produced the highest weight of precipitate at 0.95g, corresponding to 9.5% oxalic acid content, and was most acidic. The experiment provides a method for comparing the acidity of different tea
- Author
- Vanir Odin
- Language
- EN