oxaloacetic acid (ŏk’sə-lō-ə-sē’tĭk, ŏk-sāl’ō-) or oxalacetic acid
A colorless crystalline organic acid that is formed by oxidation of malic acid in the Krebs cycle and by transamination from aspartic acid. It is important as an intermediate in the metabolism of carbohydrates and a precursor in the synthesis of amino acids. Chemical formula: C4H4O5.
[ok-suh-leyt] /ˈɒk səˌleɪt/ noun, Chemistry. 1. any salt or ester of , occurring in plants, especially spinach, rhubarb, and certain other vegetables and nuts, and capable of forming an insoluble salt with calcium and interfering with its absorption by the body. /ˈɒksəˌleɪt/ noun 1. a salt or ester of oxalic acid oxalate ox·a·late (ŏk’sə-lāt’) n. […]
- Oxalate calculus
oxalate calculus n. A hard urinary calculus composed of calcium oxalate; it can be smooth or covered with minute sharp spines.
oxalemia ox·a·le·mi·a (ŏk’sə-lē’mē-ə) n. An excess of oxalates in the blood.
[ok-sal-ik] /ɒkˈsæl ɪk/ adjective, Chemistry. 1. of or derived from . adj. 1791, from French oxalique (1787, Lavoisier), from Latin oxalis “sorrel,” from Greek oxalis, from oxys “sharp” (see acrid). So called because it occurs in sorrel.