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This page was last edited on 1 November 2023, at 01:08 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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).
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
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 ·nH 2 O, where n varies from 1 to 3. Anhydrous and all hydrated forms are colorless or white.
An ICE table or RICE box or RICE chart is a tabular system of keeping track of changing concentrations in an equilibrium reaction. ICE stands for initial, change, equilibrium . It is used in chemistry to keep track of the changes in amount of substance of the reactants and also organize a set of conditions that one wants to solve with. [ 1 ]
The toxicity of oxalic acid is due to kidney failure caused by precipitation of solid calcium oxalate. [67] Oxalate is known to cause mitochondrial dysfunction. [68] Ingestion of ethylene glycol results in oxalic acid as a metabolite which can also cause acute kidney failure.
Hydrogenoxalate or hydrogen oxalate (IUPAC name: 2-Hydroxy-2-oxoacetate) is an anion with chemical formula HC 2 O − 4 or HO−C(=O)−CO − 2, derived from oxalic acid by the loss of a single proton; or, alternatively, from the oxalate anion C 2 O 2− 4 by addition of a proton. The name is also used for any salt containing this anion.
The grain is ready to harvest when the moisture content is 20–25%. Harvesting involves reaping, stacking the cut stalks, threshing to separate the grain, and cleaning by winnowing or screening. [13] The rice grain is dried as soon as possible to bring the moisture content down to a level that is safe from mould fungi.