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The document presents a study on the oxalate content of guava fruit at different ripening stages. Guava contains oxalate ions which can cause kidney stones if consumed in excess. The experiment involves extracting oxalate ions from guava pulp using dilute sulfuric acid and titrating the solution with potassium permanganate. The normality and strength of oxalate ions was found to increase with ripening, being highest in fully ripened guava. The results were close to literature values, showing oxalate content
- Author
- Kavin P
- Language
- EN