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What is Guava Oxalate Ion Study Project about?

Himanshu Kumar, a Class XII student, completed a Chemistry project on the variation of oxalate ions in guava fruit at different ripening stages under the guidance of Mr. Kundan Kumar. The project involved practical analysis, observations, and calculations, concluding that oxalate ion content increases with ripening, reaching 59.67 percent. The document includes acknowledgments, a detailed procedure, results, and a bibliography.

Author

r8902121

Language

EN