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This document presents a chemistry investigatory project by a class XII student on the presence of oxalate ions in guava fruit at different ripening stages. The project includes an introduction, methodology, observations, calculations, and results, indicating that oxalate ion content increases as guava ripens. The final findings show that the oxalate ion content in guava is approximately 59.67%, aligning closely with the literature value of 60%.

Author

rathnakaramtanushree

Language

EN