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Oxalate Ion Study in Guava Seeds by saranniveysh is a document available to read on EtoBox.
This investigatory project examines the presence of oxalate ions in guava seeds at different ripening stages (raw, semi-ripe, and fully ripe) using redox titration with potassium permanganate. Results indicate that oxalate levels decrease as the fruit ripens, with raw seeds containing the highest amount. The conclusion suggests that ripe guava seeds are safer for consumption due to lower oxalate content.
- Author
- saranniveysh
- Language
- EN