Oxalic acid

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Oxalic Acid

Oxalic acid (pronunciation: /ɒkˈsælɪk/), also known as ethanedioic acid, is a naturally occurring compound found in many plants and vegetables. It is a colorless, crystalline substance that forms a strong acid when mixed with water.

Etymology

The term "oxalic" is derived from the genus name Oxalis, a type of plant known for its high oxalic acid content. The suffix "-ic" is added to denote that it is an acid. The term "ethanedioic acid" comes from the systematic IUPAC nomenclature, with "ethane" referring to the two-carbon backbone of the molecule, and "dioic" indicating the presence of two carboxylic acid groups.

Chemical Properties

Oxalic acid is a dibasic acid with the chemical formula C2H2O4. It is a strong acid due to the presence of two carboxyl groups, which can donate two protons. It is highly soluble in water and can form a variety of salts, known as oxalates.

Biological Significance

In the human body, oxalic acid can combine with calcium to form calcium oxalate, a major component of kidney stones. Some foods, such as spinach and rhubarb, are high in oxalic acid and can contribute to the formation of these stones.

Industrial Uses

Oxalic acid is used in various industries for cleaning and bleaching, particularly in the removal of rust. It is also used in the dyeing process of textiles and in the manufacture of ink.

Related Terms

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