What?

• organic crystalline solid substance
• the formula to create this acid is C₂H₂O₄
• dangerous corrosive material that can burn if it comes into contact with skin
• a poisonous type of acid
• typically used for cleansing (products) and/or bleaching
• found in various rhubarb branches, wood sorrel, and other types of plants
• its botanical names are: Rumex, Citrus Lemon, and Acidum Oxicalum

When?

• Discovered by Scheele in 1776
• When he discovered it, he mixed it with sugar and nitric acid
• Scheele named his oxidation “Saccharic acid”
• Usually was used with a mixture of some type of potassium or calcium

How?

• It can be used in many ways such as:
• Bleaching/cleaning materials (ex: bleaching wood or stone, staining wood, etc.)
• Stain remover (ex: from wood, stone, vinyl, etc. floors, even fabrics)
• Rust remover (ex: in any kitchen/bathroom, sinks, bathtubs, etc.)
• Other unique uses such as floor polish, developing film (photographic), and removing calcium from water with waste in it

Why?

• Many safety precautions include:
• Toxic and corrosive material – handle with care (wear protective gear to protect your skin from any contact with the substance)
• Make sure to have protective safety gear on at all times when dealing with the substance (ex: gloves of some sort, a lab coat, safety goggles, etc.)
• Always mix oxalic acid in an area with lots of fresh air so that you don’t inhale any poisonous fumes (wear a dust mask if needed)
• Is very destructive if coming in contact with any sort of skin (will burn right through), so it is necessary that you are wearing protective clothing at all times
• Can burn your throat and/or stomach if consumed, make sure you keep the substance away from your mouth or anywhere it could get inside your body
• The substance is toxic enough to cause kidney problems, resulting in kidney stones, followed by potential kidney failure
• Can also cause severe issues with joints if consumed in any way

How Much?

• Rhubarb leaves have approximately 0.5-1.0% of Oxalic acid in them
• In order to get poisoned by eating rhubarb leaves, you’d have to consume around ten pounds
• Even by consuming a minimal amount is running the risk of getting oxalic acid poisoning
• Oxalic acid has a sour taste, so that’s what makes rhubarb leaves taste sour
• People don’t typically eat wood sorrels but there have been traces of oxalic acid found in them
• Like the rhubarb, if consumed, it probably wont poison you, however, you still run the same risk of getting oxalic acid poisoning

Who?

• Scheele, a scientist in the 1700’s
• He was testing different concoctions and came up with Oxalic acid
• He mixed sugar and nitric acid together and created Oxalic acid, just by chance