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				   Presence of oxalate ion in guava fruit during different stages of ripening?
				   

5 years ago

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										Dear student,

You take guava extract (properly measured) and titrate it with any base for eg sodium hydroxide (naoh) using a burette. u obtain the amount of naoh used in neutralizing that fixed amount of guava extract. use the common mole and molarity concept. once u find our the molarity of the guava extract, multiply with the molar mass of oxalic acid...u will get the strength.

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5 years ago

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