Talk:Oxalic acid

Cleanup

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

- 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)

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)[reply]

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)[reply]

Tests

Some tests for oxalic acid can misidentify ascorbate as oxalic acid.

- What tests...? mastodon 16:06, 23 May 2006 (UTC)[reply]

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)[reply]
- Thanks, I'll include this in the article mastodon 22:11, 29 May 2006 (UTC)[reply]