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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.
Calcium oxalate (in archaic terminology, oxalate of lime) is a calcium salt of oxalic acid with the chemical formula CaC 2 O 4 or Ca(COO) 2. It forms hydrates CaC 2 O 4 · n H 2 O , where n varies from 1 to 3.
The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3]
ChemAxon Name <> Structure – ChemAxon IUPAC (& traditional) name to structure and structure to IUPAC name software. As used at chemicalize.org; chemicalize.org A free web site/service that extracts IUPAC names from web pages and annotates a 'chemicalized' version with structure images. Structures from annotated pages can also be searched.
IUPAC states that, "As one of its major activities, IUPAC develops Recommendations to establish unambiguous, uniform, and consistent nomenclature and terminology for specific scientific fields, usually presented as: glossaries of terms for specific chemical disciplines; definitions of terms relating to a group of properties; nomenclature of chemical compounds and their classes; terminology ...
IUPAC Nomenclature ensures that each compound (and its various isomers) have only one formally accepted name known as the systematic IUPAC name. However, some compounds may have alternative names that are also accepted, known as the preferred IUPAC name which is generally taken from the common name of that compound. Preferably, the name should ...
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]
Cerium(III) oxalate irritates skin and mucous membranes, and is a strong irritant to eyes. If it gets into the eyes, there is a danger of severe eye injury. Cerium salts increase the blood coagulation rate, and exposure to cerium salts can cause sensitivity to heat. Oxalates are corrosive to tissue and are powerful irritants.