Extracted Oxalic acid from Kangkong (Ipomoea aquatica) as a chelating agent for decalcification in tissue processing

Angeles City Science High School

Group 11 Research IV- Galilei Julius Carreon

Ian Justine Sanchez

Jose Angelo Trinidad

Airees Arcilla

Introduction
(Water Spinach, Swamp Cabbage, Ong Choy, Chinese Watercress and many other local names throughout Asia.) Kangkong (Ipomoea aquatica ) also known as water glorybind, water spinach, water convolvulus, and swamp cabbage, is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. Its leaves and stalk may either be green or purplish. It is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and requires little, if any, care, it is used extensively in Burmese, Thai, Lao, Cambodian, Malay, Vietnamese and Chinese cuisine, especially in rural or kampung (village) areas. There are two varieties of Ipomoea aquatica found in the Philippines, one is Chinese Kangkong which grows on land and the other one is just simply kangkong or native kangkong which grows on water. It has also been introduced to the United States, where its high growth rate has caused it to become an environmental problem, especially in Florida and Texas. It has been officially designated by the USDA as a "noxious weed" (the term "noxious" refers to its effect on the environment: not to any toxicity). In non-tropical areas it is easily grown in containers given enough water in a bright sunny location. It readily roots from cuttings. The plant when eaten raw may transmit Fasciolopsis buski, an intestinal fluke parasite of humans and pigs, causing fasciolopsiasis. In a recent study in Taiwan, researchers found out that kangkong may have significant effect on antioxidant and anticancer activities. Moreover, it may contribute significantly to the potent antioxidant activity and the ability to inhibit tumor cell proliferation in vitro. Hence, kangkong

can be used as an easy accessible source of natural antioxidants or as a food supplement. It is also recommended to patients suffering from anemia because of its high iron content and because of this vegetables high source of Vitamin B. Decalcification involves the removal of calcium ions as well as other metal ions that can hinder tissue processing. This process is needed for specimens such as bones, teeth, arteriosclerotic vessels & tuberculous lungs. There are four major ways for decalcification, namely Acid decalcification, Chelation, Ion Exchange Resin & Electrophoresis. In the field of medicine, chelation means the process of removing a heavy metal from the bloodstream by means of a chelate as in treating lead or mercury poisoning.

Significance of the study

Study shows that oxalic acid is naturally present in nature like in rhubarb, raspberries, gooseberries, as well as the peels of lemons and limes. Green leafy vegetables like chard, spinach, and beets also contain a significant amount of this unlike with other acids like Ethylenediaminetetraacetic acid and Nitric acid which are needed to be chemically synthesized. Because oxalic acid is common and can be found among food sources, it has less toxic with other acid decalcifying agents. This study will help people to use oxalic acid as an alternative agent for Decalcification. Sources of oxalic acid can be extracted from watercress plant (kangkong) that is already present in the market and also with an affordable price

Material and methodology

First find the combined weight of your kangkong leaves in grams using a digital scale. This information is used to find the proper amount of precipitated chalk to add to the juice. Then, crush and grind your kangkong leaves with a large pestle on top of a cutting board. After leaves

have been thoroughly ground, place them into a large pot. Wash your hands with soap and warm water afterward. Next is adding one gallon of cold water to the large pot containing your kangkong leaves. Cover the pot and let the leaves sit for about three days to release all oils.Use metal tongs to pull out the larger remaining pieces of rhubarb leaves and place them in a nylon straining bag. Squeeze the bag over the pot to return as much liquid as possible and discard the pulp. Wash your hands and the tongs thoroughly with soap and warm water afterward; do the same with the nylon straining bag if you plan to reuse it. Next, add one gram of precipitated chalk to the kangkong mixture for each 100 grams of weight measured. Stir in the precipitated chalk with a wooden spoon and let the mixture sit for three hours. Oxalate crystals may begin to settle at the bottom of the kangkong mixture. Then, taste a small amount of the kangkong mixture from your wooden spoon. You will be able to note the presence of oxalic acid as an acidic, sour taste. Add another quarter gram of precipitated chalk for each 100 grams of kangkong leaves if you can detect the taste of oxalic acid. Let the mixture sit for another three hours and repeat this step. Finally, the oxalate crystals and any remaining kangkong leave residue will be removed during the first racking. For juice and other kangkong-based liquids, pour the mixture through a fine wire mesh strainer set on top of another large pot. This will remove oxalate crystals, excess precipitated chalk and kangkong leave residue.

Literature Cited
http://en.wikipedia.org/wiki/Kang_kong http://www.darfu4b.da.gov.ph/kangkong.html http://edis.ifas.ufl.edu/mv085 http://www.ehow.com/how_5941703_extract-oxalic-acid-rhubarb-leaves.html