Estudo do teor de ácido oxálico em hortaliças e frutos, seu potencial de cristalização in vitro e caracterização morfológica de cristais de oxalato de cálcio

@inproceedings{Sartarelli2018EstudoDT,
  title={Estudo do teor de {\'a}cido ox{\'a}lico em hortaliças e frutos, seu potencial de cristalizaç{\~a}o in vitro e caracterizaç{\~a}o morfol{\'o}gica de cristais de oxalato de c{\'a}lcio},
  author={Nat{\'a}lia Cec{\'i}lia Sartarelli},
  year={2018}
}
Objectives: Analyze qualitatively and quantitatively some vegetables and fruits, regarding in the content of oxalic acid and evaluate the chemical behavior of the oxalic acid against inducers and inhibitors agents of the in vitro crystallization. Methods: The qualitative morphological analysis of calcium oxalate crystals was done under optical microscopy of polarized light and, quantitatively, the values of oxalic acid after extraction with water and hydrochloric acid were determined by… CONTINUE READING

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