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The Effect of Oxalate on the Concentrations of Ca2+ and Mg2+ in Milk Samples Determined by Complexometric Titration Honeyman, J. R.; Chan, K. W. F.

Abstract

It is well-known that calcium forms a highly insoluble salt with oxalate. The formation of this compound can significantly reduce the bioavailability of calcium in the body. There is a significant lack of research analyzing how the addition of oxalate affects the calcium ion concentration in a complex biological sample. This study investigated the effect of oxalate on calcium concentration in 2% fat cow’s milk. A complexometric titration was used to determine the concentration of calcium ions present in each sample. It was expected that calcium ion concentration would have a linear dependence on relative oxalate amounts. Instead, it was determined that there is a significant decreasing sigmoidal trend in the data as more oxalate is added. This study derives a simplified model for the bioavailability of calcium in the presence of oxalate. The results provide a quantitative analysis of how oxalate decreases bioavailable calcium.

Item Metadata

Title
The Effect of Oxalate on the Concentrations of Ca2+ and Mg2+ in Milk Samples Determined by Complexometric Titration
Creator
Honeyman, J. R.; Chan, K. W. F.
Date Issued
2025-04-04
Description
It is well-known that calcium forms a highly insoluble salt with oxalate. The formation of this compound can significantly reduce the bioavailability of calcium in the body. There is a significant lack of research analyzing how the addition of oxalate affects the calcium ion concentration in a complex biological sample. This study investigated the effect of oxalate on calcium concentration in 2% fat cow’s milk. A complexometric titration was used to determine the concentration of calcium ions present in each sample. It was expected that calcium ion concentration would have a linear dependence on relative oxalate amounts. Instead, it was determined that there is a significant decreasing sigmoidal trend in the data as more oxalate is added. This study derives a simplified model for the bioavailability of calcium in the presence of oxalate. The results provide a quantitative analysis of how oxalate decreases bioavailable calcium.
Genre
Report
Type
Text
Language
eng
Series
University of British Columbia. Science One Research Projects; University of British Columbia. SCIE_V 001
Date Available
2025-04-16
Provider
Vancouver : University of British Columbia Library
Rights
Attribution-ShareAlike 4.0 International
DOI
10.14288/1.0448428
URI
http://hdl.handle.net/2429/90678
Affiliation
Science, Faculty of
Peer Review Status
Unreviewed
Scholarly Level
Undergraduate
Rights URI
http://creativecommons.org/licenses/by-sa/4.0/
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Attribution-ShareAlike 4.0 International