oksalaatin

Oksalaatin is the Finnish term commonly used for oxalate, referring to salts or esters of oxalic acid. In English-language chemistry, oxalate denotes the dianion C2O4(2-) and the family of compounds derived from it. Oxalate consists of two carboxylate groups and can form soluble salts as well as insoluble precipitates with certain cations.

Chemically, oxalate is the conjugate base of oxalic acid, which has two acidic protons with approximately pKa values around 1.27 and 4.27. Because of its two negatively charged oxygens, oxalate readily forms chelate complexes with a wide range of metal ions. Common oxalate salts include calcium oxalate, sodium oxalate, potassium oxalate, and ammonium oxalate. In solution, oxalate can participate in complexation, precipitation, and catalytic or coordinating roles in various chemical contexts.

Occurrence and metabolism: Oxalate occurs naturally in many plants, often as calcium oxalate crystals that serve as a storage or defensive form. In animals, oxalate is produced endogenously as a byproduct of metabolism, particularly from glyoxylate and, in some pathways, from ascorbate. Dietary oxalate is found in foods such as leafy greens, nuts, tea, and some fruits. Excessive oxalate in the body can contribute to kidney stone formation when it binds calcium to form calcium oxalate crystals.

Uses and relevance: Oxalates are used in industry and analysis as chelating agents, reagents, and stabilizers in certain processes. They are also encountered in foods and nutrition discussions due to their potential impact on mineral absorption and crystal formation in the urinary system.

See also: Oxalic acid, Calcium oxalate, Oxalate metabolism.