ACID OXALIC | SufyanComp Blog
ACID OXALIC Oxalic acid is a chemical compound that has the formula H2C2O4 the systematic organize name etanadioat acid. The simplest dicarboxylic acid is commonly described organize by the formula HOOC-COOH. Is a relatively strong organic acid, 10,000 times stronger than acetic acid. In-anion, known as oxalate, also pereduktor agent. Many metal ions form insoluble precipitates with oxalic acid, the best example is calcium oxalate (CaOOC-COOCa), the main constituent of the type of kidney stone is often found. Oxalic acid is a dicarboxylic acid which consists of only two C atoms in each molecule, so the two carboxylate groups are side by side. Due to the location of the adjacent carboxylate groups, oxalic acid has a dissociation constant greater organize than other organic acids. The magnitude of the dissociation constant (K1) = 6,24.10 -2 and K2 = 6,1.10-5). With such a state can be said to be stronger than oxalic acid homologs compounds with longer chains of carbon atoms. However, in a strongly acidic medium (pH <2) the proportion of ionized oxalic acid decreased. General properties of Oxalic Acid Oxalic acid in a pure state in the form of crystalline compounds, organize soluble in water (8% at 10 C) and soluble in alcohol. Oxalic acid to form neutral salts with alkali metals (NAK), which is soluble in water (5-25%), while that of the alkaline-earth metal, including Mg or with a heavy metal, has a very small solubility in water. So calcium oxalate is practically insoluble organize in water. Based on the properties organize of oxalic acid is used to determine the amount of calcium. Oxalic acid is ionized in a strong acid medium. Foodstuffs Containing Oxalic Acid Oxalic acid can be found in the free form or in salt form. More common form is the form of salt. Both forms of oxalic acid is present in both the vegetable organize and animal materials. The amount of oxalic acid in larger plants than animals. Among the plants that are used for human and animal nutrition, or a plant that is found in animal foods; most contain oxalate which is a species organize of Spinacia, Beta, Atriplex, Rheum, Rumex, Portulaca, Tetragonia, Amarantus, Moses parasisiaca. Tea leaves, rhubarb leaves and cocoa also contain oxalic enough. Similarly, some species of mushrooms and fungi (Asperegillus niger, Baletus Sulfurous, Mucor, Sclerotinia and so on.) Produces oxalic acid in large quantities (more than 4-5 grams for every 100 grams of dry weight), either in the form of planting and the material isolated food or animal feed where the fungus grows. Distribution of oxalic acid in plant parts not merata.Bagian leaves generally contain more oxalic acid than the stalk, whereas organize in Poligonaceae, oxalic acid content in the petiole nearly two times larger than the stalk. Generally young leaves contain oxalic acid is less than the old leaves. For example, the leaves of Chenopodiaceae, the proportion of oxalic acid can be increased two-fold during the aging process. Raw foods contain oxalates can be classified into three groups, namely; organize a. Miliequivalen products which contained organize the amount of oxalic acid 2-7 times greater than calcium, organize such as spinach, Orach, leaf beet and beet root, sorrel, organize garden sorrel, rhubarb and cocoa powder. This food is not the only cause of calcium contained in it can not be used but with the amount of oxalic acid contained added calcium can precipitate organize from other products, or if no calcium is added, can be toxic effect. b. In products such as potatoes, amaranth, gooseberries, and currants, oxalic acid and calcium present in nearly equal amounts (1 0.2), thus between the two mutually neutralize / eliminate, though because it does not provide calcium available for body. But they do not merngganggu use of calcium provided by another product and therefore does not give rise to anti-mineralization as the first group of products. c. Raw foods contain oxalic acid although in considerable amounts, but because the material is rich in calcium, so these foods are good sources of calcium. Included in this group are lettuce, dandelion, cress, cabbage, cauliflower (especially broccoli), organize green beans, green peas and chiefly, koherabbi, block raddish, turnip green, and in small amounts organize in all vegetables and fruits.
Effect of Oxalic Acid on the human body. Oxalic acid together with the calcium in the human body to form insoluble compounds and can not be absorbed organize by the body, it not only prevents the use of calcium is also found in products that contain oxalates, but lowers the CDU of calcium y
ACID OXALIC Oxalic acid is a chemical compound that has the formula H2C2O4 the systematic organize name etanadioat acid. The simplest dicarboxylic acid is commonly described organize by the formula HOOC-COOH. Is a relatively strong organic acid, 10,000 times stronger than acetic acid. In-anion, known as oxalate, also pereduktor agent. Many metal ions form insoluble precipitates with oxalic acid, the best example is calcium oxalate (CaOOC-COOCa), the main constituent of the type of kidney stone is often found. Oxalic acid is a dicarboxylic acid which consists of only two C atoms in each molecule, so the two carboxylate groups are side by side. Due to the location of the adjacent carboxylate groups, oxalic acid has a dissociation constant greater organize than other organic acids. The magnitude of the dissociation constant (K1) = 6,24.10 -2 and K2 = 6,1.10-5). With such a state can be said to be stronger than oxalic acid homologs compounds with longer chains of carbon atoms. However, in a strongly acidic medium (pH <2) the proportion of ionized oxalic acid decreased. General properties of Oxalic Acid Oxalic acid in a pure state in the form of crystalline compounds, organize soluble in water (8% at 10 C) and soluble in alcohol. Oxalic acid to form neutral salts with alkali metals (NAK), which is soluble in water (5-25%), while that of the alkaline-earth metal, including Mg or with a heavy metal, has a very small solubility in water. So calcium oxalate is practically insoluble organize in water. Based on the properties organize of oxalic acid is used to determine the amount of calcium. Oxalic acid is ionized in a strong acid medium. Foodstuffs Containing Oxalic Acid Oxalic acid can be found in the free form or in salt form. More common form is the form of salt. Both forms of oxalic acid is present in both the vegetable organize and animal materials. The amount of oxalic acid in larger plants than animals. Among the plants that are used for human and animal nutrition, or a plant that is found in animal foods; most contain oxalate which is a species organize of Spinacia, Beta, Atriplex, Rheum, Rumex, Portulaca, Tetragonia, Amarantus, Moses parasisiaca. Tea leaves, rhubarb leaves and cocoa also contain oxalic enough. Similarly, some species of mushrooms and fungi (Asperegillus niger, Baletus Sulfurous, Mucor, Sclerotinia and so on.) Produces oxalic acid in large quantities (more than 4-5 grams for every 100 grams of dry weight), either in the form of planting and the material isolated food or animal feed where the fungus grows. Distribution of oxalic acid in plant parts not merata.Bagian leaves generally contain more oxalic acid than the stalk, whereas organize in Poligonaceae, oxalic acid content in the petiole nearly two times larger than the stalk. Generally young leaves contain oxalic acid is less than the old leaves. For example, the leaves of Chenopodiaceae, the proportion of oxalic acid can be increased two-fold during the aging process. Raw foods contain oxalates can be classified into three groups, namely; organize a. Miliequivalen products which contained organize the amount of oxalic acid 2-7 times greater than calcium, organize such as spinach, Orach, leaf beet and beet root, sorrel, organize garden sorrel, rhubarb and cocoa powder. This food is not the only cause of calcium contained in it can not be used but with the amount of oxalic acid contained added calcium can precipitate organize from other products, or if no calcium is added, can be toxic effect. b. In products such as potatoes, amaranth, gooseberries, and currants, oxalic acid and calcium present in nearly equal amounts (1 0.2), thus between the two mutually neutralize / eliminate, though because it does not provide calcium available for body. But they do not merngganggu use of calcium provided by another product and therefore does not give rise to anti-mineralization as the first group of products. c. Raw foods contain oxalic acid although in considerable amounts, but because the material is rich in calcium, so these foods are good sources of calcium. Included in this group are lettuce, dandelion, cress, cabbage, cauliflower (especially broccoli), organize green beans, green peas and chiefly, koherabbi, block raddish, turnip green, and in small amounts organize in all vegetables and fruits.
Effect of Oxalic Acid on the human body. Oxalic acid together with the calcium in the human body to form insoluble compounds and can not be absorbed organize by the body, it not only prevents the use of calcium is also found in products that contain oxalates, but lowers the CDU of calcium y
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