About this document
Oxalate Ion Study in Guava Ripening by justvibe4ever7 is a document available to read on EtoBox.
The document is a Chemistry investigatory project by Anmol Shahi from Patni Public School, focusing on the presence of oxalate ions in guava fruit at different ripening stages. The project includes acknowledgements, a certificate of completion, methodology, observations, calculations, and results indicating that oxalate content increases as guava ripens. The final results show that the oxalate ion content in guava is approximately 59.67%, aligning closely with literature values.
- Author
- justvibe4ever7
- Language
- EN