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Oxalate Ion Levels in Ripening Guava by Aneesh is a document available to read on EtoBox.
What is Oxalate Ion Levels in Ripening Guava about?
The document summarizes a student project that studied the oxalate ion content in guava fruit at different stages of ripening. The student crushed and boiled guava pulp with dilute sulfuric acid to extract the oxalate ions. The extracted solution was then titrated with potassium permanganate to determine the oxalate ion concentration. The results showed that the strength of oxalate ions increases as the guava fruit ripens from fresh to 1 day old to 2 days old.
- Author
- Aneesh
- Language
- EN