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Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4. This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4). It is a conjugate base of oxalic acid.
In enzymology, a malate oxidase (EC 1.1.3.3) is an enzyme that catalyzes the chemical reaction (S)-malate + O 2 ⇌ {\displaystyle \rightleftharpoons } oxaloacetate + H 2 O 2 Thus, the two substrates of this enzyme are (S)-malate and O 2 , whereas its two products are oxaloacetate and H 2 O 2 .
2 is no longer zero as with the standard hydrogen electrode (SHE) at 1 M H + (pH = 0) in classical electrochemistry, but that = versus the standard hydrogen electrode (SHE). [2] The same also applies for the reduction potential of oxygen: O 2 + 4 H + + 4 e − ⇌ 2 H 2 O
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
In enzymology, an oxalate oxidase (EC 1.2.3.4) is an oxalate degrading enzyme that catalyzes the chemical reaction: oxalate + O 2 + 2 H + ⇌ {\displaystyle \rightleftharpoons } 2 CO 2 + H 2 O 2 The 3 substrates of this enzyme are oxalate , O 2 , and H + , whereas its two products are CO 2 and H 2 O 2 .
Malate dehydrogenase (EC 1.1.1.37) (MDH) is an enzyme that reversibly catalyzes the oxidation of malate to oxaloacetate using the reduction of NAD + to NADH. This reaction is part of many metabolic pathways, including the citric acid cycle.
The oxidation states are also maintained in articles of the elements (of course), and systematically in the table {{Infobox element/symbol-to-oxidation-state}} See also [ edit ]
Oxalate oxidase （Enzyme Commission number EC 1.2.3.4 [2] ）occurs mainly in plants. It can degrade oxalic acid into carbon dioxide and hydrogen peroxide. [3]Oxalate decarboxylase (OXDC，EC 4.1.1.2) is a kind of oxalate degrading enzyme containing Mn 2+, [4] found mainly in fungi or some bacteria.