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Oxalate Ion Study in Guava Ripening by karan is a document available to read on EtoBox.
(1) The document describes an experiment to study the presence of oxalate ions in guava fruit at different stages of ripening. (2) The procedure involves extracting oxalate ions from guava pulp using dilute sulfuric acid, then titrating the solution against potassium permanganate to determine the normality of oxalate ions. (3) The results show that the normality and strength of oxalate ions increases as the guava ripens, ranging from 0.58 g/L in fresh guava to 0.61 g/L in ripe guava. This indicates that
- Author
- karan
- Language
- EN