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What is Oxalate Ion Levels in Ripening Guava about?

This document describes an experiment to study the presence of oxalate ions in guava fruit at different stages of ripening. [1] The aim is to measure the amount of oxalate ions in fresh, semi-ripened, and ripened guava fruits. Oxalate ions are extracted from crushed guava pulp and titrated against a potassium permanganate solution. [2] The results show that the normality and strength of oxalate ions increases with the ripening of the guava fruit, ranging from 1.32 N and 0.58 g/L in fresh guava to 1.39 N

Author

akilkalakel345

Language

EN