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Toxicity and safety
quote from the article: "In humans, oxalic acid has an oral LDLo (lowest published lethal dose) of 600 mg/kg (human).[11] The main toxicity of oxalic acid is due to the precipitation of calcium oxalate in the kidneys when urine becomes supersaturated with respect to this salt. Oxalic acid is also a metabolism product of the degradation of ethylene glycol if accidentally ingested and, as such, directly represents a danger for the kidneys in case of glycol poisoning, which can largely be eliminated through the use of propylene glycol based antifreeze products instead for automotive engine cooling."
- what exactly is that last sentence saying about antifreeze used in automotive engine cooling? I think there might be some missing words or information... -- Preceding unsigned comment added by Jraudhi (talk o contribs) 16:31, 26 May 2012 (UTC)
How To Clean Stains From Stainless Steel Sink Video
Radiocarbon Dating
Perhaps mention of Oxalic acid's use in radiocarbon dating?
"The principal modern radiocarbon standard is N.I.S.T (National Institute of Standards and Technology; Gaithersburg, Maryland, USA) Oxalic Acid I (C2H2O4). Oxalic acid I is N.I.S.T designation SRM 4990 B and is termed HOx1. This is the International Radiocarbon Dating Standard. Ninety-five percent of the activity of Oxalic Acid from the year 1950 is equal to the measured activity of the absolute radiocarbon standard which is 1890 wood. 1890 wood was chosen as the radiocarbon standard because it was growing prior to the fossil fuel effects of the industrial revolution. The activity of 1890 wood is corrected for radioactive decay to 1950. Thus 1950, is year 0 BP by convention in radiocarbon dating and is deemed to be the 'present'. 1950 was chosen for no particular reason other than to honour the publication of the first radiocarbon dates calculated in December 1949 (Taylor, 1987:97)." http://www.c14dating.com/agecalc.html
and
"A 14C reference material or standard was chosen to represent as closely as possible the 14C content of carbon in naturally growing plants. The 14C content of the standard material itself does not need to be, in fact is not, equal to the standard 14C content. The definition of the standard 14C activity is based on 95% of the specific activity of the original NBS oxalic acid (Ox1) in the year AD 1950 (KarlZn et al. 1966), as will be discussed in more detail later." http://www.radiocarbon.org/Subscribers/Fulltext/v41n3_mook_vdplicht_227.html
Cleanup
I fail to see sny carbon int the molecule diagram only ho, o, o, oh wtf is the carbon?? can this be fixed????!?!?!!!?! --Preceding unsigned comment added by 70.44.21.225 (talk) 15:43, 7 August 2008 (UTC)
Re:Foods that contain significant quantities of oxalic acid include cocoa, chocolate, most nuts, most berries, rhubarb, beans, and beets, among 'many others'.
In addition to its natural ...
- If there are many others, they need to be added, hence 'clean' template. User:fabartus
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- I removed the phrase, and many others because the list begins with includes (stating that the list is not complete). I then removed the clean tag from this page. RJFJR 17:15, September 3, 2005 (UTC)
I can think of four relevant kinds of list: short, long, exhaustive, and complete. Brewhaha@edmc.net 20:12, 7 May 2007 (UTC)
Food high in oxalic acid
I found this page [1] and I merged the parsley and spanish into this page based on [2] but I coundn't confirm tea nor that cooking increases oxalic acid. -- W P Talk 09:19, 18 October 2005 (UTC)
Oxalic acid has a strong sour taste. so it is safe to assume that foods with NO sour taste whatsoever do NOT contain significant amount of it. I also found parsley in this article's list of "food items with high oxalic acid content" mentioned, which I belive is wrong. Sorrel, on the other hand, the most known high oxalic-acid containing plant is missing from this list, so the whole section (http://en.wikipedia.org/wiki/Oxalic_acid#Content_in_food_items) seems unaccountable/unreliable.94.64.31.195 (talk) 21:35, 18 March 2014 (UTC)
On this issue, I think the section on food containing oxalic acid should refer to food containing oxalate as a cation in general. From a health point of view, I guess (please correct me if I am wrong) that the poisonous effect of Oxalate is consistent whether in the form of Oxalic acid (associated with a hydronium anion), or any other anion, unless there is a particular anion which is commonly found which binds so closely with Oxalate for it to have no biological effect. This is really an argument for merging Calcium Oxalate, Oxalic acid into an article on Oxalate in general for clarity. I think health professionals, and the USDA for that matter, should be talking in terms of Oxalate, not Oxalic Acid. Nick Hill (talk) -- Preceding undated comment added 15:26, 28 November 2014 (UTC)
This article states that "Members of the spinach family, including brassica", but the spinach family and brassicas are in separate families.MAH! (talk) 00:37, 17 December 2014 (UTC)
Occurrence in nature
I thought Oxalic acid occurs in every plant, not just "many". Should this be changed to "all"? Granted, the concentration varies. --Preceding unsigned comment added by UMinventor (talk o contribs) 20:43, 24 August 2010 (UTC)
It may be worth mentioning that according to Vitamin_C_megadosage "oxalic acid is produced in the metabolism of vitamin C". That article even links to this one, yet this article does not mention Vitamin C at all. (I don't know if the Vitamin C article is correct on this subject) -- Preceding unsigned comment added by 86.89.63.47 (talk) 20:38, 27 July 2013 (UTC)
Melting point/Boiling point
There is some discrepency between sources on these values. It appears that oxalic acid decomposes at 191 °C, and this is sometimes listed as a melting point: however other sopurces list a lower temperature as a sublimation point. A full review would be welcome, I will do one if I get a chance. Physchim62 (talk) 12:27, 21 December 2005 (UTC)
Tests
- What tests...? mastodon 16:06, 23 May 2006 (UTC)
- Titration with potassium permanganate will confuse ascorbate and oxalic acid, as will most test based on reducing power: the solution is to run a second test for strong reductants using, for example, iodine. Oxalic acid is only a weak reductant, and it needs an oxidant as strong as permanganate to react. Physchim62 (talk) 07:17, 24 May 2006 (UTC)
- Thanks, I'll include this in the article mastodon 22:11, 29 May 2006 (UTC)
pKa Values in Chembox
The values given as I write this do not specify a temperature. I am replacing them with 25°C values from 44th ed. of CRC Handbook of Chemistry and Physics and that jibe with values given in 10th ed. of Lange's Handbook of Chemistry. I did find pK values that match what was there (1.27 and 4.27) in Merck Index, but it did not give temperature either. Karlhahn 17:10, 20 August 2006 (UTC)
LD50
Under "hazards" the LD50 is given as 7.5g/Kg but under safety it's 378mg/Kg. These are VERY different - which is right?
As a side note, it may be worthwhile to include the data from this study showing a much lower LDlo than reported in this article: doi:10.1016/S0140-6736(89)92967-X -- Preceding unsigned comment added by 142.150.214.143 (talk) 05:45, 5 May 2012 (UTC)
I didn't know it's dangerous
I eat sorrel any chance I get - I like its sour taste.
I guess that oxalic acid is as toxic as anything else - if you'll eat too much, you'll not feel good :) --The preceding unsigned comment was added by 87.245.187.51 (talk) 08:55, 26 February 2007 (UTC).
is it a strong or weak acid???
I have tried to add some oxalic acid and some acetic acid into copper(II)carbonate respectively, in order to test their strength. It was quite disappointing to find that oxalic acid react even slower than acetic acid......Is it really true that oxalic acid is "about 10,000 times stronger than acetic acid."? I am frustated with that.Superdvd 09:29, 11 March 2007 (UTC)
Bad Sentence
"For this reason, a second test for strong reductants using, for example, iodine."
Makes no sense to me. Can anyone explain? Or is it a gramatical error? 82.40.75.55 22:57, 7 June 2007 (UTC)
(Edit to sign)
The Ionic States of it
I believe that this article could have included the factors that affect ionisation of oxalic acid.Also oxalic acid yields 2 protons while the other dicarboxylic acids don't yield two protons.Hence the factors for oxalic acid to yield both the protons could have been explained along with Ka values ..
Missing the melting point.
This article doesn't seem to mention the melting point or boiling point of Oxalic acid. Does anyone happen to know what they are? Larrythefunkyferret 21:56, 12 September 2007 (UTC)
Use in steel dishwasher
I used to put a tablespoon or so of oxalic acid in my dishwasher to remove hard water stains from my dishes. At that time I had a dishwasher with a plastic interior. I now have one with a stainless steel interior; can anyone tell me if that is problematic? I don't want to damage my new dishwasher! Thanks! 70.146.77.67 (talk) 21:21, 11 April 2008 (UTC)
More foods
Kiwifruit and taro should be added to the list of plants containing oxalic acid. Badagnani (talk) 05:57, 10 March 2009 (UTC)
This list of food items seems to be completely out of thin air. sorrel is missing, while some other items on the list are probably not significant, so should not be listed. This list must have been taken from a housewifes magazine Sunday's issue. 94.64.31.195 (talk) 21:46, 18 March 2014 (UTC)
Proposed merger of Oxalate and Oxalic acid
I propose that the articles Oxalate and Oxalic acid be merged. The articles were started independently within three months of one another, wiki-link to one another, and address the same topic but with somewhat different emphasis. It doesn't make sense to me to divide the content this way. Opinions? Yappy2bhere (talk) 20:00, 15 January 2010 (UTC)
Yappy2bhere's suggestion includes many other articles is not limited in scope to this article, and WT:CHEM/WT:CHEMISTRY are more relevant forums for this sort of discussion. That aside, it is quite clear that the consensus here is against a merger. The various reasons mentioned, such as long-standing practice, the relative importance of this anion (vs. some obscure ones) are perfectly reasonable. The edit summary for this edit was inappropriate as well. In conclusion, the topic has been discussed, there is no consensus for merger, the tags should come off. --Rifleman 82 (talk) 16:46, 16 January 2010 (UTC)
Oxalic acid causes erosion of stainless steel
I accidentally spilled oxalic acid crystals on a stainless steel sink. I rinsed the sink and wiped the surface dry and left it about three days. The surface was quite badly pitted especially where it had been previously scratched. It occurred to me that as fiberglass boats and associated wood work and stainless steel are often cleaned with dilute oxalic acid to remove rust stains residual oxalic could remain in stainless steel rigging cables thus speeding up the erosion process dreaded by sailors. Could a warning be placed on this oxalic acid page?Jon Stephen Horridge (talk) 10:49, 9 April 2012 (UTC)
Ingestion of oxalic acid through skin contact or orally is dangerous.
Ingestion of oxalic acid through skin contact or orally is dangerous. . Ingestion...through the skin, makes no sense. Ingestion refers to things taken orally. 70.171.3.221 (talk)BGriffin --Preceding undated comment added 12:44, 26 July 2012 (UTC)
Safe disposal of oxalic acid
I am thinking of buying some oxalic acid to use for rust removal.
Please would someone knowledgeable add information about safely disposing of it, in the "Toxicity and safety" section ? (Which is what I came to this page for.) Darkman101 (talk) 21:36, 16 August 2012 (UTC)
Ethylene glycol sentence
"if ethylene glycol is ingested. In the body, ethylene glycol is metabolised (i.e. degraded) into oxalic acid. Use of propylene glycol as an alternative antifreeze compound in antifreeze liquids avoids this potential hazard."
I removed this sentence once for a couple of reasons. It is prescriptive and even more importantly, it is ridiculous. You should use propylene glycol because then you won't then drink ethylene glycol, which you shouldn't drink in the first place?JSR (talk) 09:22, 17 September 2012 (UTC)
Dealing Traditionally With Oxalic Acid In Food
I read somewhere that in Japan root vegetables high in oxalic acid are washed in rice vinegar to react out oxalic acid. Anyone know anything about that? I think it would be a good addition to the article.23.16.152.103 (talk) 09:08, 3 October 2012 (UTC)BeeCier
fenestraria and optic fibers
the fenestraria and optic fibre needs a reference desparately - or is it a joke? -- Preceding unsigned comment added by 1.178.157.20 (talk) 11:11, 17 May 2015 (UTC)
Chemistry Shown
The shown chemical reaction, involving oxygen, is not balanced. Carbonylation is probably correct, but the use of oxygen is unlikely. -- Preceding unsigned comment added by 165.225.72.50 (talk) 12:40, 9 June 2017 (UTC)
oxalic acid run off in lawn after rust removal...sodium bicarbonate neutralization
Best method to detoxify oxalic acid after using on concrete rust spot removal. Tom Walker (talk) 14:41, 13 November 2017 (UTC)
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