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What is Oxalate Ion Study in Guava Ripening about?

This document describes a procedure to study the oxalate ion content in guava fruit at different stages of ripening. Guava pulp is extracted using dilute sulfuric acid and boiled. The extract is then titrated against a potassium permanganate solution. The experiment is repeated using guava that is fresh, 1 day old, 2 days old, and 3 days old. The normality of oxalate ions and strength of oxalate in the extracts is calculated for each ripening stage.

Author

Samit Abhishek

Language

EN