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What is Oxalate Ion Study in Guava Ripening about?
The project investigates the presence of oxalate ions in guava fruit at different ripening stages, conducted by Shreyanshu Prasad Singh under the guidance of Mr. Suraj Choudhary. The study reveals that oxalate content increases with ripening, with measured strengths of 0.58 gL-1, 0.60 gL-1, and 0.61 gL-1 for fresh, semi-ripened, and ripened guava, respectively. The project adheres to the standards of the Central Board of Secondary Education and includes detailed methodology, observations, and results.
- Author
- singhbijayprasad34
- Language
- EN