Oxalic acid can be found in the free form or in salt form. More common form is the form of salt. Bo

But to know ga, oxalic acid together with the calcium in the human body to form insoluble compounds and can not be absorbed by the body, and prevent the use of calcium is also found in products voc containing oxalic! Moreover, oxalic acid and water soluble salts can be harmful, because these compounds are toxic!
Oxalic acid in a pure state in the form of crystalline compounds, 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 voc metal, including Mg or with a heavy metal, has a very small solubility in water. So calcium oxalate voc is practically insoluble in water. Based on the properties of oxalic voc acid is used to determine the amount of calcium. Oxalic acid is ionized in a strong acid medium.
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 and animal materials. The amount of oxalic acid in larger voc 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 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 voc oxalic acid in large quantities (more than 4-5 grams for every 100 grams of dry weight).
a. Miliequivalen products which contained the amount of oxalic acid 2-7 times greater than calcium, such as spinach, Orach, leaf beet and beet root, sorrel, 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 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 voc (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 voc 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 voc of calcium. Included in this group are lettuce, dandelion, cress, cabbage, cauliflower (especially broccoli), green beans, green peas and chiefly, koherabbi, block raddish, turnip green, and in small amounts in all vegetables and fruits.
Oxalic acid together with the calcium in the human body to form insoluble compounds and can not be absorbed voc 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 provided by other foodstuffs . It is pressing mineralized skeleton and reduced weight gain.
Oxalic acid and its salts are water soluble can be harmful, because these compounds are toxic. At a dose of 4-5 grams of oxalic acid or potassium oxalate voc can cause death in adults, voc but usually the amount that causes a fatal effect is between 10 and 15 grams. Gastrointestinal symptoms (pyrosis, abdominal cramps, and vomiting) quickly followed by circulatory failure and rupture of these blood vessels which can lead to death.
1 Eliminating oxalate by limiting the consumption of foods that contain lots of soluble oxalates, namely by avoiding eating large amounts or also avoid eating small amounts but over and over again. Combining some of the foods that contain lots of oxalic should also be avoided.
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