Structural evolution of hydrated calcium oxalates

Absorption of calcium from a leafy vegetable rich in oxalates.

I. Plant foods, especially green leafy vegetables, are the cheapest and richest source of calcium in developing countries and are recommended in balanced diets. Hence it was worth while obtaining further information about the availability of Ca from these commonly-consumed green leaves. 2. The green leafy vegetable belonging to Amaranthus spp. was taken as a suitable experimental model because ...

Gel phase in hydrated calcium dipicolinate

a structural survey of the polish posters

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Crystallisation of a highly metastable hydrated calcium pyrophosphate phase

The Mechanism of Precipitation of Biological Minerals. The Phosphates, Oxalates and Carbonates of Calcium*

The precipitation of the phosphates, oxalates, and carbonates of calcium is complicated by the possible formation of different precursor phases involving polymorphs, hydrates, and acid salts. In order to elucidate the mechanisms of the reactions, it is necessary to study the kinetics under conditions of controlled supersaturation calculated from the activities of free ionic species. In general,...