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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).
Sodium oxalate starts to decompose above 290 °C into sodium carbonate and carbon monoxide: [2]. Na 2 C 2 O 4 → Na 2 CO 3 + CO. When heated at between 200 and 525°C with vanadium pentoxide in a 1:2 molar ratio, the above reaction is suppressed, yielding instead a sodium vanadium oxibronze with release of carbon dioxide [6]
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 ]
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 .
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O2 =1 mmol/2 of O2 =0.5 mmol of O2, where 2 is valence).
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. Brown rot fungi secrete oxalate to break down cellulose fibers of wood, but deploy this enzyme to permit regulatory control over the total quantity of oxalate present. [ 5 ]
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 .
The salt is also known as: potassium hydrogen oxalate, potassium bioxalate, acid potassium oxalate, or monobasic potassium oxalate. In older literature, it was also called: Salt of sorrel , [ 1 ] sorrel salt , sel d'oseille , [ 2 ] [ 3 ] sal acetosella ; or, inaccurately, salt of lemon (due to the similar acidic “lemony” taste of the edible ...