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Effect of pH on Extractability of Calcium and Oxalate from Alfalfa Leaflets¹

Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

ABSTRACT

Calcium and oxalic acid were measured in extracts from alfalfa leaflets. Hydrochloric acid from 1 N to .06 N resulted in extracts with pH from .7 to 3.2. Extracted calcium decreased to 81% of the total at pH 1.3 and then gradually to 65% at pH 3.2. Oxalic acid extraction at pH 1.3 was 33% of that at pH .7 and near nil at pH 3.2. Extracted calcium at or below pH 2.3 was associated predominantly with equivalent extracted oxalic acid. Scanning electron microscopic examination of low-temperature ashed extracted residues demonstrated calcium oxalate crystals in the pH 1.3 residue but not in pH 1.1 residue. Energy dispersive x-ray analysis showed that calcium and phosphorus were not associated necessarily in the low-temperature ash. Results are discussed in relation to the pH of the bovine digestive tract.

¹ Contribution No. 81-279-J, Department of Animal Sciences and Industry, Kansas Agricultural Experiment Station, Kansas State University, Manhattan 66506.