122 relations: Acid dissociation constant, Amaranth, Apple, Apricot, Aspergillus, Bassia hyssopifolia, Bean, Beekeeping, Beetroot, Berry, Black pepper, Blackberry, Blueberry, British Journal of Pharmacology, Broccoli, Brussels sprout, Buckwheat, Cadmium, Calcium oxalate, Camellia sinensis, Carambola, Carbohydrate, Carbon–carbon bond, Carrot, Caryota, Catalysis, Celery, Cereal germ, Chard, Chenopodium album, Chives, Chocolate, Cocoa solids, Collard greens, Concord grape, Coordination complex, Cranberry, Cup (unit), Death, Dimethyl oxalate, Diphenyl oxalate, Endive, Equilibrium constant, Ethylene glycol, Ferritin, Fluid ounce, Fungus, Genus, Glyoxylic acid, Gooseberry, ..., Gout, Green bean, Gut flora, Hydrogenoxalate, Hyperoxaluria, Infusion, Ion, Iron, Iron(II) oxalate, Kale, Kidney, Kidney disease, Kidney stone disease, Leek, Ligand, Magnesium, Magnesium oxalate, Mercury (element), Molecular symmetry, Nephrotoxicity, Nut (fruit), Okra, Orange (fruit), Ounce, Oxalate, Oxalic acid, Oxaliplatin, Oxalis, Oxalobacter formigenes, Parsley, Parsnip, Peanut, Pecan, Pesticide, PH, Phytolacca americana, Platinum, Poppy, Portulaca oleracea, Potassium ferrioxalate, Potato, Primary hyperoxaluria, Probiotic, Proteinuria, Proton, Raphide, Raspberry, Redcurrant, Redox, Rheumatoid arthritis, Rhubarb, Smoking, Sodium oxalate, Sorrel, Spinach, Strawberry, Sweet potato, Tablespoon, Taraxacum, Tea, Teaspoon, Tetragonia tetragonioides, The New England Journal of Medicine, Turnip, Types of chocolate, Ullmann's Encyclopedia of Industrial Chemistry, Uric acid, Urine, Varroa destructor, Vitamin C, Vulvodynia, X-ray crystallography. Expand index (72 more) »
Acid dissociation constant
An acid dissociation constant, Ka, (also known as acidity constant, or acid-ionization constant) is a quantitative measure of the strength of an acid in solution.
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Amaranth
Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Apricot
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits).
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Aspergillus
Aspergillus is a genus consisting of a few hundred mold species found in various climates worldwide.
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Bassia hyssopifolia
Bassia hyssopifolia is a species of flowering plant in the amaranth family, Amaranthaceae, known by the common names five-horn smotherweed, five-hook bassia, and thorn orache.
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Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Beekeeping
Beekeeping (or apiculture) is the maintenance of bee colonies, commonly in man-made hives, by humans.
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Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.
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Berry
A berry is a small, pulpy, and often edible fruit.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Blackberry
The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus.
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Blueberry
Blueberries are perennial flowering plants with blue– or purple–colored berries.
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British Journal of Pharmacology
The British Journal of Pharmacology is a biweekly peer-reviewed medical journal covering all aspects of experimental pharmacology.
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Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
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Brussels sprout
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.
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Buckwheat
Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop.
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Cadmium
Cadmium is a chemical element with symbol Cd and atomic number 48.
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Calcium oxalate
Calcium oxalate (in archaic terminology, oxalate of lime) is a calcium salt of oxalate with the chemical formula CaC2O4(H2O)x, where x can vary.
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Camellia sinensis
Camellia sinensis is a species of evergreen shrub or small tree whose leaves and leaf buds are used to produce tea.
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Carambola
Carambola, or starfruit, is the fruit of Averrhoa carambola, a species of tree native to Indonesia, the Philippines, Malaysia, Vietnam, Nepal, India, Bangladesh, Sri Lanka, Mauritius, and Seychelles.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carbon–carbon bond
A carbon–carbon bond is a covalent bond between two carbon atoms.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Caryota
Caryota is a genus of palm trees.
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Catalysis
Catalysis is the increase in the rate of a chemical reaction due to the participation of an additional substance called a catalysthttp://goldbook.iupac.org/C00876.html, which is not consumed in the catalyzed reaction and can continue to act repeatedly.
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Celery
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.
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Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed.
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Chard
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a green leafy vegetable that can be used in Mediterranean cooking.
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Chenopodium album
Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium.
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Chives
Chives, scientific name Allium schoenoprasum, is an edible species of the genus Allium.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Cocoa solids
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.
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Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).
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Concord grape
The Concord grape is a cultivar derived from the grape species Vitis labrusca (also called fox grape) that are used as table grapes, wine grapes and juice grapes.
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Coordination complex
In chemistry, a coordination complex consists of a central atom or ion, which is usually metallic and is called the coordination centre, and a surrounding array of bound molecules or ions, that are in turn known as ligands or complexing agents.
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Cranberry
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium.
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Cup (unit)
The cup is a United States unit of volume, most commonly associated with cooking and serving sizes.
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Death
Death is the cessation of all biological functions that sustain a living organism.
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Dimethyl oxalate
Dimethyl oxalate is the organic compound with the formula (CH3O2C)2.
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Diphenyl oxalate
Diphenyl oxalate (trademark name Cyalume) is a solid ester whose oxidation products are responsible for the chemiluminescence in a glowstick.
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Endive
Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
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Equilibrium constant
The equilibrium constant of a chemical reaction is the value of its reaction quotient at chemical equilibrium, a state approached by a dynamic chemical system after sufficient time has elapsed at which its composition has no measurable tendency towards further change.
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Ethylene glycol
Ethylene glycol (IUPAC name: ethane-1,2-diol) is an organic compound with the formula (CH2OH)2.
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Ferritin
Ferritin is a universal intracellular protein that stores iron and releases it in a controlled fashion.
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Fluid ounce
A fluid ounce (abbreviated fl oz, fl. oz. or oz. fl., old forms ℥, fl ℥, f℥, ƒ ℥) is a unit of volume (also called capacity) typically used for measuring liquids.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Genus
A genus (genera) is a taxonomic rank used in the biological classification of living and fossil organisms, as well as viruses, in biology.
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Glyoxylic acid
Glyoxylic acid or oxoacetic acid is an organic compound.
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Gooseberry
The gooseberry (or (American and northern British) or (southern British)), with scientific names Ribes uva-crispa (and syn. Ribes grossularia), is a species of Ribes (which also includes the currants).
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Gout
Gout is a form of inflammatory arthritis characterized by recurrent attacks of a red, tender, hot, and swollen joint.
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Green bean
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).
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Gut flora
Gut flora, or gut microbiota, or gastrointestinal microbiota, is the complex community of microorganisms that live in the digestive tracts of humans and other animals, including insects.
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Hydrogenoxalate
Hydrogenoxalate or hydrogen oxalate is an anion with chemical formula HC2O4− or HO2C–CO2−, derived from oxalic acid by the loss of a single proton; or, alternatively, from the oxalate anion C2O42− by addition of a proton.
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Hyperoxaluria
Hyperoxaluria is an excessive urinary excretion of oxalate.
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Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping).
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Ion
An ion is an atom or molecule that has a non-zero net electrical charge (its total number of electrons is not equal to its total number of protons).
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Iron(II) oxalate
Ferrous oxalate, or iron(II) oxalate, is a inorganic compound with the formula FeC2O4(H2O)x where x is typically 2.
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Kale
Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.
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Kidney
The kidneys are two bean-shaped organs present in left and right sides of the body in vertebrates.
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Kidney disease
Kidney disease, or renal disease, also known as nephropathy, is damage to or disease of a kidney.
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Kidney stone disease
Kidney stone disease, also known as urolithiasis, is when a solid piece of material (kidney stone) occurs in the urinary tract.
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Leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek.
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Ligand
In coordination chemistry, a ligand is an ion or molecule (functional group) that binds to a central metal atom to form a coordination complex.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Magnesium oxalate
Magnesium oxalate is an inorganic compound comprising a magnesium cation with a 2+ charge bonded to an oxalate anion.
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Mercury (element)
Mercury is a chemical element with symbol Hg and atomic number 80.
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Molecular symmetry
Molecular symmetry in chemistry describes the symmetry present in molecules and the classification of molecules according to their symmetry.
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Nephrotoxicity
Nephrotoxicity is toxicity in the kidneys.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Okra
Okra or okro, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.
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Orange (fruit)
The orange is the fruit of the citrus species ''Citrus'' × ''sinensis'' in the family Rutaceae.
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Ounce
The ounce (abbreviated oz; apothecary symbol: ℥) is a unit of mass, weight, or volume used in most British derived customary systems of measurement.
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Oxalate
Oxalate (IUPAC: ethanedioate) is the dianion with the formula, also written.
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Oxalic acid
Oxalic acid is an organic compound with the formula C2H2O4.
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Oxaliplatin
Oxaliplatin, sold under the brand name Eloxatin, is a cancer medication used to treat colorectal cancer.
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Oxalis
Oxalis is a large genus of flowering plants in the wood-sorrel family Oxalidaceae comprising about 570 species.
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Oxalobacter formigenes
Oxalobacter formigenes is an oxalate-degrading anaerobic bacterium that colonizes the large intestines of numerous vertebrates, including humans.
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Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
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Parsnip
The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Pecan
The pecan (Carya illinoinensis) is a species of hickory native to Mexico and the Southern United States.
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Pesticide
Pesticides are substances that are meant to control pests, including weeds.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phytolacca americana
Phytolacca americana, the American pokeweed or simply pokeweed, is a herbaceous perennial plant in the pokeweed family Phytolaccaceae growing up to in height.
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Platinum
Platinum is a chemical element with symbol Pt and atomic number 78.
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Poppy
A poppy is a flowering plant in the subfamily Papaveroideae of the family Papaveraceae.
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Portulaca oleracea
Portulaca oleracea (common purslane, also known as verdolaga, red root, or pursley) is an annual succulent in the family Portulacaceae, which may reach in height.
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Potassium ferrioxalate
Potassium ferrioxalate, also known as potassium trisoxalatoferrate(III), is a chemical compound with the formula, where iron is in the +3 oxidation state.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Primary hyperoxaluria
Primary hyperoxaluria is a rare condition (autosomal recessive), resulting in increased excretion of oxalate (up to 600mg a day from normal 50mg a day), with oxalate stones being common.
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Probiotic
Probiotics are microorganisms that are claimed to provide health benefits when consumed.
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Proteinuria
Proteinuria is the presence of excess proteins in the urine.
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Proton
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Raphide
Raphides are needle-shaped crystals of calcium oxalate as the monohydrate or calcium carbonate as aragonite, found in more than 200 families of plants.
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Raspberry
The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves.
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Redcurrant
The redcurrant, or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family.
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Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
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Rheumatoid arthritis
Rheumatoid arthritis (RA) is a long-term autoimmune disorder that primarily affects joints.
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Rhubarb
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae.
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Smoking
Smoking is a practice in which a substance is burned and the resulting smoke breathed in to be tasted and absorbed into the bloodstream.
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Sodium oxalate
Sodium oxalate, or disodium oxalate, is the sodium salt of oxalic acid with the formula Na2C2O4.
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Sorrel
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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Strawberry
The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries.
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Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
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Tablespoon
A tablespoon is a large spoon used for serving or eating.
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Taraxacum
Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions.
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Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
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Teaspoon
A teaspoon is an item of cutlery, a measuring instrument, of approximately 5ml, or a unit of measurement of volume (usually abbreviated tsp.).
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Tetragonia tetragonioides
Tetragonia tetragonioides, commonly called New Zealand spinach and other local names, is a flowering plant in the fig-marigold family (Aizoaceae).
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The New England Journal of Medicine
The New England Journal of Medicine (NEJM) is a weekly medical journal published by the Massachusetts Medical Society.
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Turnip
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
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Types of chocolate
Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery.
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Ullmann's Encyclopedia of Industrial Chemistry
Ullmann's Encyclopedia of Industrial Chemistry is a reference work related to industrial chemistry published in English and German.
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Uric acid
Uric acid is a heterocyclic compound of carbon, nitrogen, oxygen, and hydrogen with the formula C5H4N4O3.
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Urine
Urine is a liquid by-product of metabolism in humans and in many animals.
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Varroa destructor
Varroa destructor (Varroa mite) is an external parasitic mite that attacks the honey bees Apis cerana and Apis mellifera.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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Vulvodynia
Vulvodynia is a chronic pain syndrome that affects the vulvar area and occurs without an identifiable cause.
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X-ray crystallography
X-ray crystallography is a technique used for determining the atomic and molecular structure of a crystal, in which the crystalline atoms cause a beam of incident X-rays to diffract into many specific directions.
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Cadmium oxalate, Ethanedioate, Hyperoxalemia, Oxalate ion, Oxalates, Potassium Oxalate, Potassium oxalate.
References
[1] https://en.wikipedia.org/wiki/Oxalate