OA glycerin shelf life

[Paula Breen]

I have a batch of oxalic acid and glycerin for Randy Oliver's recipe that I mixed up late last season. It's been in a glass jar in the fridge. Does anybody know what the shelf life of this stuff is? Any Chemists in the group that would care to comment on the stability of such a mixture?

[Mark Burlingame]

Well, it probably gets converted into oxalic glycol esters which might decarboxylate, that would generate CO2 which would be noticeable.. Not sure this actually happens.  Even the ester formation is reversible in the presence of water

On Tue, Apr 2, 2024 at 12:04 PM Paula Breen <paulae...@gmail.com> wrote:

I have a batch of oxalic acid and glycerin for Randy Oliver's recipe that I mixed up late last season. It's been in a glass jar in the fridge. Does anybody know what the shelf life of this stuff is? Any Chemists in the group that would care to comment on the stability of such a mixture?

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[Paula Breen]

So if that were happening it probably would have exploded, yeah? 

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[Mark Burlingame]

I depends on how much decarboxylation was happening, but if there isnt any pressure build up it isnt likely happening.  IRRC there is water in the "mix" so even esterification is probably not happening to any significant amount....

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[Joan Houston]

Yeah my first thought was kaboom

Autocorrected by my iPhone

On Apr 2, 2024, at 12:51 PM, Mark Burlingame <nxpl...@gmail.com> wrote:



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[Bob Nutter]

Paula,

Here is what Randy says on his website.  I’d pitch the solution you have.

Oxalic acid dissolved in water, especially if sugar or glycerin is added, degrades surprisingly rapidly.  Use solutions soon, or store refrigerated.  If a drop does not taste like strong lemon juice, it may have lost some of its acidity.

© Randy Oliver 2023

Bob

On Apr 2, 2024, at 12:04 PM, Paula Breen <paulae...@gmail.com> wrote:



I have a batch of oxalic acid and glycerin for Randy Oliver's recipe that I mixed up late last season. It's been in a glass jar in the fridge. Does anybody know what the shelf life of this stuff is? Any Chemists in the group that would care to comment on the stability of such a mixture?

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[Mark Burlingame]

I am not sure exactly what is happening, but I trust Randy on this.  M

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[Paula Breen]

Cool, ty! Y'all are wicked smart, as we say in Boston. 

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