Points About Oxalate

2022-12-10

Oxalate is a salt formed of oxalic acid, containing oxalate ion (C2O42- or (COO)22-). Since oxalic acid is a dibasic acid, oxalate is divided into normal salt oxalate and acid salt hydrogen oxalate, the latter containing HC2O4-. Oxalate can be used as a ligand to form complexes with many metal ions, especially chelates. The ion contains a planar eight-electron π system, and its electronic stability is particularly outstanding. It is a reducing anion that can be oxidized to carbon dioxide by oxidizing agents such as potassium permanganate.

Oxalate is poisonous, human swallowing may cause kidney disease or even death, see oxalate poisoning for details. Oxalate ions can precipitate calcium ions to form water-insoluble calcium oxalate. Foods high in oxalate include tomatoes, spinach, strawberries, beets, celery, grapes, green peppers, lamb, potatoes, drupes, beets (carrots), walnuts, chocolate, etc. Soy foods are high in oxalates and phosphates.

Ferrous Oxalate

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