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To Study The Presence of Oxalate Ions in by S.P Anirudh Vikram is a document available to read on EtoBox.
The document is a certificate acknowledging that Anirudh Vikram S P completed a Chemistry investigatory project on the presence of oxalate ions in guava fruit at different ripening stages. The project involved a series of experiments, including titration, to measure oxalate ion concentration, with results indicating an increase in oxalate content as the fruit ripens. The findings showed that the oxalate ion content in guava was approximately 59.67%, aligning closely with established literature values.
- Author
- S.P Anirudh Vikram
- Language
- EN