An acid, HOOC–COOH, found in many plants and vegetables, particularly in buckwheat (family Polygoniaceae) and Oxalis (family Oxalidaceae); used as a hemostatic in veterinary medicine, but toxic in elevated levels when ingested by humans; also used in the removal of ink and other stains, and as a general reducing agent; salts of o. are found in renal calculi; accumulates in cases of primary hyperoxaluria.
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ox·al·ic acid (.)äk-.sal-ik- n a poisonous strong acid (COOH)2 or H2C2O4 that occurs in various plants as oxalates and is used esp. as a bleaching or cleaning agent and as a chemical intermediate
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an extremely poisonous acid, C2H2O4. It is a component of some bleaching powders and is found in many plants, including sorrel and the leaves of rhubarb. Oxalic acid is a powerful local irritant; when swallowed it produces burning sensations in the mouth and throat, vomiting of blood, breathing difficulties, and circulatory collapse. Treatment is with calcium lactate or other calcium salts, lime water, or milk.
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ox·al·ic ac·id (ok-salґik) HOOC·COOH, a strong dicarboxylic acid found in foods such as spinach and rhubarb or produced in the body by metabolism of glyoxylic acid or ascorbic acid; it is not metabolized but excreted in the urine. Ingestion of a diet rich in oxalates or a genetic disorder of glycine metabolism (primary hyperoxaluria) may lead to the formation of oxalate calculi in the urinary tract. See also oxalate poisoning, under poisoning.Medical dictionary. 2011.