Oxalates are salts or esters of oxalic acid, typically forming part of minerals or foods. In chemistry and biochemistry contexts, they refer to the anion C2O4(2−) or its salt forms, which can bind metals. In biology and nutrition, oxalates are compounds present in plants that can affect mineral absorption. plural form: oxalates.
"The diet included foods high in oxalates, which can interfere with calcium absorption."
"Researchers measured oxalates in urine to study metabolism."
"Oxalates can crystallize as calcium oxalate, a common component of kidney stones."
"Certain treatments reduce oxalate production or absorption in people with sensitivity."
Oxalate derives from oxalic acid, the simplest dicarboxylic acid known as ethane-1,2-dioic acid. The term oxalate entered English via French oxalate, from Latin oxalātus, formed from the Greek word oxalē (oxygen-bearing) and the suffix -ate to denote an anion or salt of a mineral. Its first scientific uses date to early chemistry in the 18th–19th centuries, when salts of organic and inorganic acids were systematized. The root ox- is tied to sharp, sour tastes in older chemistry naming, while -ate denotes a negatively charged ion or derivative. Over time, oxalates became a general term for salts and esters of oxalic acid, appearing in medical, biochemical, and nutritional literature as analytic and dietary concerns grew. In modern usage, oxalates are discussed widely in the contexts of nutrition, kidney stone formation, plant chemistry, and metallurgy. The word’s long history tracks the broader development of inorganic and organic salt nomenclature, with first formal print attestations appearing in the late 1700s through 1800s chemical literature, evolving into today’s precise, widely used term across multiple disciplines.
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Words that rhyme with "Oxalates"
-tes sounds
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Pronounce as /ˈɒk.sə.leɪts/ (US/UK) with three syllables: OX-uh-lates, stress on the first syllable. Start with a short, rounded 'ó' as in 'on', then a schwa or relaxed 'uh' in the second syllable, and end with 'lates' rhyming with 'plates'. The 'ox' has a crisp 'k' stop followed by an 's' cluster; the final 'ates' is 'ayts' like 'waits'. Audio reference: compare pronunciation in Cambridge or Oxford dictionaries for confirmation.
Common errors: misplacing stress (say ox-uh-LATES or o-CA-lates); mispronouncing the second syllable as a full 'ay' or 'ai' instead of a schwa; and softening the final 't' or making it 's' instead of 'ts'. Correction: emphasize the first syllable with /ˈɒk/ and use a light /ə/ for the second syllable, then end with /leɪts/. Practice by saying 'OX-uh-lates' with a crisp 't' followed by a clear 's' to maintain the final affricate /ts/.
In US and UK, the word is /ˈɒk.sə.leɪts/. UK often features a slightly clipped second syllable and less rhoticity influence; US tends to a tighter /ˈɑk.sə.leɪts/ depending on speaker. Australian English is generally similar to UK/US but with a more centralized vowel in the second syllable and a softer 't' blend in some dialects. The key is the first syllable /ˈɒk/ and final /leɪts/—the middle /sə/ or /sə/ remains consistent. IPA references: US /ˈɑkˌsəˌleɪts/, UK /ˈɒk.səˌleɪts/, AU /ˈɒk.səˌleɪts/ (variations minor).
The challenge lies in the multi-syllabic stress pattern and the /ks/ sequence at the start, followed by a schwa in the middle syllable and an affricate ending /ts/ rather than a simple /s/. The transition from 'ox' to 'al-' can cause vowel reduction, and some speakers underemphasize the final /ts/ making it sound like /t/ or /s/. Focus on the crisp final /ts/ and keeping the middle syllable relaxed. IPA cues: /ˈɒk.sə.leɪts/.
The word features a three-syllable rhythm with a primary stress on the first syllable, a mid 'ə' schwa in the second, and a final /leɪts/ that ends with the affricate cluster /ts/. Many learners mispronounce by softening the final /ts/ to /s/ or by elongating the middle vowel. Practice by isolating the three segments: 'OX' (short o with k), 'ə' (schwa), 'leɪts' (long a with t-s blend).
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