Talk:Oxalate

Food content table

The food content table gives concentrations in "mg/something" where "something" varies, and is usually imprecise ("1/2 cup" of pressed leaves may be twice or more the same volume of loose leaves). Methinks it would be more useful to reduce all entries to mg/kg (either kg of raw ingredient or kg of drained cooked product). Anyone has a more accessible source? All the best, --Jorge Stolfi (talk) 00:57, 30 December 2009 (UTC)

Oxalate solubility

Input: 7/15 - your reference to Lead oxalate below is incorrect - you accidentally looked at density , instead of solubility. Lead Oxalate solubility just like other heavy metals will likely be very low in the vicinity of cadmium.

It is described that magnesium oxalate is more soluble than both mercury and calcium oxalate, but it is in the middle of the solubility table. Can this be clarified? — Preceding unsigned comment added by 76.64.100.253 (talk) 18:52, 15 May 2012 (UTC)

1. Based on Magnesium_oxalate, magnesium oxalate's solubility is 0.038g/100g H₂O (anhydrous and dihydrate).
2. Based on calcium_oxalate, calcium oxalate's solubility is 6.7mg/L H₂O, which translates to 0.00067g/100g.
3. Based on Lead(II) oxalate, plumbous oxalate's solubility is 5.28g/cm3 H₂O, which translates to 528g/100g
4. Based on Iron(II) oxalate, ferrous oxalate dihydrate's solubility is 0.097 g/100ml (25 °C), which translates to 0.097/100g.

So in this comparison, the solubilities decrease in this trend: Pb(II)>Fe(II)>Mg>Ca. -- Mountainninja (talk) 16:11, 11 October 2014 (UTC)

Could I suggest, for clarity, Mg be included in the published list:

1. "Ca" be changed to
2. "Mg > Ca" -- Jimrothstein (talk) 22:43, 19 December 2014 (UTC)

I changed

Oxalate solubility for other metals decreases in the order Ca > Cd > Zn > {Mn, Ni, Fe, Cu} > {As, Sb, Pb} > Hg.

to

Oxalate solubility for metals decreases in the order Mg > Ca > Cd > Zn > {Mn, Ni, Fe, Cu} > {As, Sb, Pb} > Hg.

Jimrothstein (talk) 00:25, 23 December 2014 (UTC)

Has anyone analysed the change in solubility that occurs at different pH levels and based upon the known/expected salts in different bodily fluids? I think the concern about physiological effects dominates and thus an in vivo analysis is important. Sorry too lazy to login. 198.103.109.141 (talk) 21:40, 28 August 2017 (UTC)

Need of calculations: Without a validated table of solubility product constants (K_sp) and the corresponding calculations required to calculate the solubility of each salt according to the appropriate stoechiometry, it is not possible to answer these questions. I have added the references to two tables of solubility products to allow further verification calculations. Shinkolobwe (talk) 00:12, 11 June 2021 (UTC)

References

revision misdescribed

→‎Structure: added references and sophistication. prev revisions contained minor errors that were not supported by the only ref given in this section.

• I omitted an important word!
• The past revision made it sound as though the staggered form is favored. This is essentially the argument made in the paper, but they authors admit that the planar structure is far more commonly observed. Information regarding the staggered form was retained in my edits. 68.127.28.96 (talk) 21:17, 18 March 2012 (UTC)
  • The point made in the Dean article (see abstract) is that in water the staggered form is favored. This element is now omitted. What error is exactly made and by whom? You seem to disagree with Dean, not the Wikipedia edit V8rik (talk) 22:26, 19 March 2012 (UTC)

Chelation

7/15/15 - in vivo, principal of chelation works differently. If Mercury has not yet been absorbed through GI tract then there're other precipitating compounds that's works better/safer than oxalate. In the blood stream, once Hg is absorbed chelation principal is actually the other way around - to create a compound that is soluble but highly stable hence can be excreted out, e.g. by kidney.

If mercury oxalate is the least soluble of all oxalate compounds, does that mean oxalates (or the foods that contain them), could be used as an antidote for mercury poisoning? LonelyBoy2012 (talk) 20:27, 17 October 2012 (UTC)

Safety

"The presence of Oxalobacter formigenes in the gut flora can prevent this."

Could we clarify this? Role of bacteria, esp. O. Formigenese, in oxalate is active area of research (please see Oxalobacter_formigenes Jimrothstein (talk) 21:47, 23 December 2014 (UTC)

List of high oxalate foods non standard

The list of high oxalate foods should be changed. The standard in science is to list mg of oxalate per 100g of food.

There are different methods for determining the soluble and insoluble oxalates, and such present compounds are expressed as a number in mg per 100g of the plant material.

[1] This can be seen in innumerable papers discussing oxalate concentrations in food.

Secondly, there is no discussion here on the fact that soluble oxalates are more bioavailable in the gut, much more likely to cross the gut barrier, and more significant for those with kidney stone proclivity. Can anyone remedy this? Ratel 🌼 (talk) 23:33, 21 April 2020 (UTC)

Eloelo

Elo 2A00:F41:818:EA4D:0:3C:3F20:1A01 (talk) 10:28, 2 March 2023 (UTC)

Chard vs Beetroot Greens

These items are listed separately in the table of foods, with significantly different oxalate content, which I found confusing because they are the same species (beta vulgaris); chard is the leaf (greens) and beetroot is the root of the same plant, so chard and beetroot greens are basically synonymous. It's possible that different cultivars may have significantly different oxalate levels, I'm not sure which is why I didn't edit it yet, but as it's listed now it isn't specific enough to tell if this what the author meant or not, or which cultivars they were referring to if so. FearlessLingonberry (talk) 19:33, 30 May 2023 (UTC)

No, beet greens are not the same as Swiss chard even though they are the same species. They look different, have different roots, and taste different. 2600:6C67:1C00:5F7E:3C8D:65FC:2B46:4CCC (talk) 03:20, 29 December 2023 (UTC)

Unclear

"The highly insoluble iron(II) oxalate appears to play a major role in gout, in the nucleation and growth of the otherwise extremely soluble sodium urate. This explains why gout usually appears after age 40,[16] when ferritin levels in blood exceed 1 μg/L[citation needed]. " How does something in the first sentence explain why gout appears after age forty? Is it because it slowly accumulates and does not dissolve? 2600:6C67:1C00:5F7E:3C8D:65FC:2B46:4CCC (talk) 03:23, 29 December 2023 (UTC)

With this edit, I removed that confusing statement. A search of the literature reveals no connection between gout and iron oxalate or calcium oxalate. Gout is a urate disorder. Zefr (talk) 05:00, 29 December 2023 (UTC)