About this document
Oxalate Ion Study in Guava Ripening by Salma parveen is a document available to read on EtoBox.
This chemistry project studied the concentration of oxalate ions in guava fruit at different stages of ripening. The student extracted oxalate ions from guava pulp using dilute sulfuric acid and titrated the solution with potassium permanganate. Observations showed that the concentration of oxalate ions was highest in fresh guava and decreased as the fruit ripened over 1-3 days. Calculations determined that the oxalate ion concentration was 0.581 g/L in fresh guava and decreased to 0.603 g/L and 0.612 g/L i
- Author
- Salma parveen
- Language
- EN