Why is oxalic acid called ethane-dioic acid

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In summary, the IUPAC naming convention for carboxylic acids takes all carbons into consideration. This means that even if a carboxylic acid only contains 2 carboxylic groups, like oxalic acid, it will still be named using the systematic name "ethanedioic acid." This is also true for other carboxylic acids, such as malonic acid, succinic acid, and so on.
  • #1
ritwik06
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Why is oxalic acid called ethane-dioic acid even if it has nothing else but 2 carboxylic group??:yuck:
 
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  • #2
By convention, IUPAC nomenclature takes all carbons into consideration.
Carboxylic acids are nothing special //

For example, oxalic acid is a dicarboxylic acid containing two carbons;
hence, it is (systematically) named "ethanedioic acid" by IUPAC convention
(hyphenation is not required here).

Similarly,
malonic acid is "propanedioic acid",
succinic acid is "butanedioic acid",
glutaric acid is "pentanedioic acid",
adipic acid is "hexanedioic acid",
pimelic acid is "heptanedioic acid",
suberic acid is "octanedioic acid",
azelaic acid is "nonanedioic acid",
sebacic acid is "decanedioic acid",

..and so on...
 
  • #3


Oxalic acid is called ethane-dioic acid because it contains two carboxylic groups, which are functional groups consisting of a carbon atom double-bonded to an oxygen atom and single-bonded to a hydroxyl group. The prefix "ethane" comes from the fact that the molecule has two carbon atoms, and "dioic" indicates the presence of two carboxylic groups. The name "oxalic" comes from the fact that this acid was first isolated from the plant genus Oxalis.

Even though oxalic acid only contains two carboxylic groups, these groups are important in determining the properties and behavior of the molecule. Carboxylic groups are highly polar and acidic, meaning they can donate a hydrogen ion (H+) in solution. This gives oxalic acid its characteristic sour taste and makes it a useful acid in various industrial processes.

Additionally, the presence of two carboxylic groups allows oxalic acid to form strong hydrogen bonds with other molecules, which can affect its solubility and reactivity. These functional groups also play a role in the formation of salts and esters of oxalic acid, which have their own unique properties and uses.

In summary, while oxalic acid may seem simple with just two carboxylic groups, these functional groups are essential in defining the molecule and its behavior. Therefore, it is appropriate to refer to it as ethane-dioic acid based on its chemical structure.
 

1. What is oxalic acid and why is it called ethane-dioic acid?

Oxalic acid is a naturally occurring compound found in many plants and vegetables. It is a dicarboxylic acid, meaning it contains two carboxylic acid groups. Its chemical formula is C2H2O4. The name "ethane-dioic acid" comes from the fact that it is made up of two ethane molecules connected by a central oxygen atom.

2. How did oxalic acid get its name?

Oxalic acid was named after the Latin word for sorrel, which is "oxalis." This is because the compound was first isolated from sorrel plants in the early 19th century.

3. What are the properties of oxalic acid?

Oxalic acid is a colorless, odorless solid at room temperature. It is highly soluble in water and has a sour taste. It is also a strong acid, meaning it readily donates hydrogen ions in solution. It can react with metals to form salts known as oxalates.

4. How is oxalic acid used in industry?

Oxalic acid has various industrial applications. It is commonly used as a bleaching agent for wood and also as a cleaning agent for metals, particularly in the production of steel. It is also used in the production of certain dyes and pharmaceuticals.

5. Is oxalic acid safe for human consumption?

In small amounts, oxalic acid is generally safe for human consumption. However, consuming large amounts of oxalic acid can be toxic and can lead to kidney damage, as the body converts it into a harmful substance. It is important to avoid consuming large quantities of foods that are high in oxalic acid, such as rhubarb and spinach.

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