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Calcium oxalate is a toxic mineral found in plants, such as the poisonous dumb cane (Dieffenbachia), rhubarb, cinnamon, turmeric and oxalis. It also occurs in a variety of foods, including sorrel, kiwifruit, tea leaves, agaves, Virginia creeper (Parthenocissus quinquefolia) and spinach.
When calcium oxalate is present in the diet, it binds to oxalate in your urine and can cause kidney stones. Oxalate can also bind to calcium in your urinary tract and prevent it from being absorbed, which can lead to the formation of stones as well.
There are three crystalline forms of calcium oxalate in the human body: monohydrate (CaC2O4*H2O, COM), dihydrate (CaC2O4*2H2O, COD) and trihydrate (CaC2O4*3H2O, COT). The morphology of each form is different, with COM being a rectangular crystal morphology and COD and COT being bipyramidal.
In this study, TG, XRD, FTIR and SEM analyses were carried out on calcium oxalate precipitates, which were produced in the presence of gallic acid. The influence of operating parameters such as temperature, pH and amount of additive were investigated.
The results show that a higher system pH promotes the formation of COD hydrates, while a lower system pH increases the COM content. The added gallic acid significantly reduces the COM content of the calcium oxalate precipitates and enhances the COD content. The hydrated phase of the samples also differed in their morphology, with COD hydrates being smaller and thinner than COM hydrates. This can be attributed to the fact that the additive Gallic acid promoted the formation of COD with typical bipyramidal crystal morphology, while inhibiting the formation of COM with smaller and thinner crystals.