DL TARTARIC ACID
CAS No: 144814-09-5, 87-69-4, 133-37-9
EC No: 201-766-0
Synonyms:
L-tartaric acid; L- (+) - Tartaric acid; L (+) - Tartaric acid; (2R, 3R) -2,3-dihydroxysuccinic acid; Tartaric acid; (2R, 3R) -2,3-dihydroxybutanedioic acid; (R, R) -Tartaric acid; Dextrotartaric acid
DL TARTARIC ACID
CAS No: 144814-09-5, 87-69-4, 133-37-9
EC No: 201-766-0
Synonyms:
L-tartaric acid; L- (+) - Tartaric acid; L (+) - Tartaric acid; (2R, 3R) -2,3-dihydroxysuccinic acid; Tartaric acid; (2R, 3R) -2,3-dihydroxybutanedioic acid; (R, R) -Tartaric acid; Dextrotartaric acid; Tartaric acid (VAN); Threaric acid; Kyselina vinna [(+) - (R) -Tartaric acid; Czech], Acidum tartaricum, Tartaric acid [USAN: JAN], Tartaric acid, L-; Dihydroxy- (2R, 3R) -; EINECS 201-766-0, NSC 62778, Natural tartaric acid, 2,3-dihydroxy acid, 2,3-dihydroxy; LXVIII-W4888I119H; d-alpha, beta-Dihydroxysuccinic acid; acid; Kyselina 2,3-dihydroxybutanediol [Czech]; (2R, 3R) -rel-2,3-Dihydroxysuccinic acid AI3-06298; l'acide tartrique; DL TARTARIC ACID; DL-2,3-Dihydroxybutanedioic acid; ; DL-Tartaric acid; tartaric acid; 2,3-Dihydroxysuccinic acid; 133-37-9; 2,3 Dihydroxy butanedioic acid, Racemic tartaric acid; DL-Tartrate; Paratartaric acid; Paratartaric aicd; Resolvable tartaric acid; Tartaric acid D, L; BUTANEDIOIC ACID, 2,3-DIHYDROXY-; (+) - Tartaric acid; tartrate; NSC 148314; CHEBI: 15674; dl-2,3-dihydroxybutanedioic acid; Natural tartaric acid; (+ -); Tartaric acid; Tartaric acid, L - (+) -; Butanedioic acid, 2,3; dihydroxy-, (2R, 3R) -rel-; (+/-) - Tartaric Acid; Butanedioic acid, 2,3-dihydroxy- (R *, R *) - (. + / -.) -; EINECS 205-105-7; (2R, 3R) -2,3-Dihydroxybernsteinsaeure; NSC155080; (. + -.); Tartaric acid; (+) - (2R, 3R) -Tartaric acid; NSC-62778; (+); tartaric acid; (-) tartaric acid; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 1,2-dicarboxylic acid; Sal tartar (Salt / Mix); Tartaric acid, (DL) -; Butanedioic acid, 2,3-dihydroxy-, [S- (R *, R *)] -; Malic acid, 3-hydroxy dextro, laevo-tartaric acid; Succinic acid, 3-dihydroxy; Butanedioic acid, 2,3-dihydroxy-, (R *, R *) - (+ -) -; SCHEMBL848; ACMC-209cz3; l'acide tartrique; DL TARTARIC ACID; DL-2,3-Dihydroxybutanedioic acid; ; DL-Tartaric acid; tartaric acid; 2,3-Dihydroxysuccinic acid; 133-37-9; 2,3 Dihydroxy butanedioic acid, Racemic tartaric acid; DL-Tartrate; Paratartaric acid; Paratartaric aicd; Resolvable tartaric acid; Tartaric acid D, L; BUTANEDIOIC ACID, 2,3-DIHYDROXY-; (+) - Tartaric acid; tartrate; NSC 148314; CHEBI: 15674; dl-2,3-dihydroxybutanedioic acid; Natural tartaric acid; (+ -); Tartaric acid; Tartaric acid, L - (+) -; Butanedioic acid, 2,3; dihydroxy-, (2R, 3R) -rel-; (+/-) - Tartaric Acid; Butanedioic acid, 2,3-dihydroxy- (R *, R *) - (. + / -.) -; EINECS 205-105-7; (2R, 3R) -2,3-Dihydroxybernsteinsaeure; NSC155080; (. + -.); Tartaric acid; (+) - (2R, 3R) -Tartaric acid; NSC-62778; (+); tartaric acid; (-) tartaric acid; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 1,2-dicarboxylic acid; Sal tartar (Salt / Mix); Tartaric acid, (DL) -; Butanedioic acid, 2,3-dihydroxy-, [S- (R *, R *)] -; Malic acid, 3-hydroxy dextro, laevo-tartaric acid; Succinic acid, 3-dihydroxy; Butanedioic acid, 2,3-dihydroxy-, (R *, R *) - (+ -) -; SCHEMBL848; ACMC-209cz3; tartaric acid; tartic acid; TARTARIC ACID; tartaric acid; tartic acid; TARTARIC ACİT; tartaric acid; tartik acide; TARTARİK ACID; TARTARIC ACID; TARTARİK ACIDE; dl tartaric acid; DL tartaric acid, NSC-62778; (+); tartaric acid; (-) tartaric acid; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 1,2-dicarboxylic acid; Sal tartar (Salt / Mix); Tartaric acid, (DL) -; Butanedioic acid, 2,3-dihydroxy-, [S- (R *, R *)] -; Malic acid, 3-hydroxy dextro, laevo-tartaric acid; Succinic acid, 3-dihydroxy; Butanedioic acid, 2,3-dihydroxy-, (R *, R *) - (+ -) -; SCHEMBL848; ACMC-209cz3; l'acide tartrique; DL TARTARIC ACID; DL-2,3-Dihydroxybutanedioic acid; ; DL-Tartaric acid; tartaric acid; 2,3-Dihydroxysuccinic acid; 133-37-9; 2,3 Dihydroxy butanedioic acid, Racemic tartaric acid; DL-Tartrate; Paratartaric acid; Paratartaric aicd; Resolvable tartaric acid; Tartaric acid D, L; BUTANEDIOIC ACID, 2,3-DIHYDROXY-; (+) - Tartaric acid; tartrate; NSC 148314; CHEBI: 15674; dl-2,3-dihydroxybutanedioic acid; Natural tartaric acid; (+ -); Tartaric acid; Tartaric acid, L - (+) -; Butanedioic acid, 2,3; dihydroxy-, (2R, 3R) -rel-; (+/-) - Tartaric Acid; Butanedioic acid, 2,3-dihydroxy- (R *, R *) - (. + / -.) -; EINECS 205-105-7; (2R, 3R) -2,3-Dihydroxybernsteinsaeure; NSC155080; (. + -.); Tartaric acid; (+) - (2R, 3R) -Tartaric acid; NSC-62778; (+); tartaric acid; (-) tartaric acid; 1,2-Dihydroxyethane-1,2-dicarboxylic acid; 1,2-dicarboxylic acid; Sal tartar (Salt / Mix); Tartaric acid, (DL) -; Butanedioic acid, 2,3-dihydroxy-, [S- (R *, R *)] -; Malic acid, 3-hydroxy dextro, laevo-tartaric acid; Succinic acid, 3-dihydroxy; Butanedioic acid, 2,3-dihydroxy-, (R *, R *) - (+ -) -; SCHEMBL848; ACMC-209cz3; tartaric acid; tartic acid; TARTARIC ACID; tartaric acid; tartic acid; TARTARIC ACİT; tartaric acid; tartik acide; TARTARİK ACID; TARTARIC ACID; TARTARİK ACIDE; dl tartaric acid; DL tartaric acid, (+) Tartaric acid, (2R, 3R) -2,3-dihydroxybutanedioic acid, (2R, 3R-2,3-Dihydroxybutandisäure, 2,3-dihydroxy butanedioic acid, 2,3-Dihydroxysuccinic acid, Bórkősav , L (+) Tartaric Acid, L (+) - 2,3-dihydrooxy butanedioic acid, L (+) - Tartaric acid, Tartaric acid (d, l), (+) -
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus.[4] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste.
Tartaric acid is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
History
Tartaric acid has been known to winemakers for centuries. Written record of its extraction from wine-making residues was made circa 800 AD, by the alchemist Jābir ibn Hayyān.[5] The chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.[6]
Tartaric acid played an important role in the discovery of chemical chirality. This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light.[7][8] Louis Pasteur continued this research in 1847 by investigating the shapes of sodium ammonium tartrate crystals, which he found to be chiral. By manually sorting the differently shaped crystals, Pasteur was the first to produce a pure sample of levotartaric acid.[9][10][11][12][13]
Tartaric acid crystals drawn as if seen through an optical microscope
Naturally occurring tartaric acid is chiral, and is a useful raw material in organic chemical synthesis. The naturally occurring form of the acid is dextrotartaric acid or L-(+)-tartaric acid (obsolete name d-tartaric acid). Because it is available naturally, it is slightly cheaper than its enantiomer and the meso isomer. The dextro and levo prefixes are archaic terms.[14] Modern textbooks refer to the natural form as (2R,3R)-tartaric acid (L-(+)-tartaric acid), and its enantiomer as (2S,3S)-tartaric acid (D-(-)-tartaric acid). The meso diastereomer is (2R,3S)-tartaric acid (which is identical with ‘(2S,3R)-tartaric acid').
Whereas the two chiral stereoisomers rotate plane polarized light in opposite directions, solutions of meso-tartaric acid do not rotate plane-polarized light. The absence of optical activity is due to a mirror plane in the molecule [segmented line in picture below].[15][16]
Tartaric acid in Fehling's solution binds to copper(II) ions, preventing the formation of insoluble hydroxide salts.
DL-tartaric acid (racemic acid) (when in 1:1 ratio) mesotartaric acid
dextrotartaric acid
(L-(+)-tartaric acid) levotartaric acid
(D-(-)-tartaric acid)
L-tartaric acid.png D-tartaric acid.png Meso-Weinsäure Spiegel.svg
Forms of tartaric acid
Common name Tartaric acid Levotartaric acid Dextrotartaric acid Mesotartaric acid Racemic acid
Synonyms (2S,3S)-tartaric acid
(S,S)-tartaric acid
(-)-tartaric acid
l-tartaric acid (obsolete)
levotartaric acid
D-tartaric acid
D-threaric acid
('unnatural isomer')[17] (2R,3R)-tartaric acid
(R,R)-tartaric acid
(+)-tartaric acid
d-tartaric acid (obsolete)
L-tartaric acid
L-threaric acid
(‘natural isomer')[18] (2R,3S)-tartaric acid
meso-tartaric acid
erythraric acid rac-(2R,3S)-tartaric acid
(2RS,3SR)-tartaric acid
(±)-tartaric acid
DL-tartaric acid
dl-tartaric acid (obsolete)
paratartaric acid
uvic acid
PubChem CID 875 from PubChem CID 439655 from PubChem CID 444305 from PubChem CID 78956 from PubChem CID 5851 from PubChem
EINECS number 205-695-6 201-766-0 205-696-1 205-105-7
CAS number 526-83-0 147-71-7 87-69-4 147-73-9 133-37-9
Production
L-(+)-Tartaric acid
The L-(+)-tartaric acid isomer of tartaric acid is industrially produced in the largest amounts. It is obtained from lees, a solid byproduct of fermentations. The former byproducts mostly consist of potassium bitartrate (KHC4H4O6). This potassium salt is converted to calcium tartrate (CaC4H4O6) upon treatment with milk of lime (Ca(OH)2):[19]
KO2CCH(OH)CH(OH)CO2H + Ca(OH)2 → Ca(O2CCH(OH)CH(OH)CO2) + KOH + H2O
In practice, higher yields of calcium tartrate are obtained with the addition of calcium chloride. Calcium tartrate is then converted to tartaric acid by treating the salt with aqueous sulfuric acid:
Ca(O2CCH(OH)CH(OH)CO2) + H2SO4 → HO2CCH(OH)CH(OH)CO2H + CaSO4
Racemic tartaric acid
Racemic tartaric acid (i.e.: a 50:50 mixture of D-(-)-tartaric acid and L-(+)-tartaric acid molecules, racemic acid) can be prepared in a multistep reaction from maleic acid. In the first step, the maleic acid is epoxidized by hydrogen peroxide using potassium tungstate as a catalyst.[19]
HO2CC2H2CO2H + H2O2 → OC2H2(CO2H) 2
In the next step, the epoxide is hydrolyzed.
OC2H2(CO2H)2 + H2O → (HOCH)2(CO2H)2
meso-Tartaric acid
meso-Tartaric acid is formed via thermal isomerization. dextro-Tartaric acid is heated in water at 165 °C for about 2 days. meso-Tartaric acid can also be prepared from dibromosuccinic acid using silver hydroxide:[20]
HO2CCHBrCHBrCO2H + 2 AgOH → HO2CCH(OH)CH(OH)CO2H + 2 AgBr
meso-Tartaric acid can be separated from residual racemic acid by crystallization, the racemate being less soluble.
Reactivity
L-(+)-tartaric acid, can participate in several reactions. As shown the reaction scheme below, dihydroxymaleic acid is produced upon treatment of L-(+)-tartaric acid with hydrogen peroxide in the presence of a ferrous salt.
Commercially produced tartaric acid
Important derivatives of tartaric acid include its salts, cream of tartar (potassium bitartrate), Rochelle salt (potassium sodium tartrate, a mild laxative), and tartar emetic (antimony potassium tartrate).[22][23][24] Diisopropyl tartrate is used as a co-catalyst in asymmetric synthesis.
Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.[25] The median lethal dose (LD50) is about 7.5 grams/kg for a human, 5.3 grams/kg for rabbits, and 4.4 grams/kg for mice.[26] Given this figure, it would take over 500 g (18 oz) to kill a person weighing 70 kg (150 lb), so it may be safely included in many foods, especially sour-tasting sweets. As a food additive, tartaric acid is used as an antioxidant with E number E334; tartrates are other additives serving as antioxidants or emulsifiers.
When cream of tartar is added to water, a suspension results which serves to clean copper coins very well, as the tartrate solution can dissolve the layer of copper(II) oxide present on the surface of the coin. The resulting copper(II)-tartrate complex is easily soluble in water.
Tartaric acid in wine
See also: Acids in wine and Tartrate
Unpurified potassium bitartrate can take on the color of the grape juice from which it was separated.
Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork or bottom of the bottle. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization (which is not always preferred since it can change the wine's profile). The tartrates remaining on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.
Tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.
Tartaric acid in fruits
In citrus, fruits produced in organic farming contain higher levels of tartaric acid than fruits produced in conventional agriculture.[4]
Superconductivity
Tartaric acid seems to increase the critical temperature in certain superconductors, by supposedly raising the oxidation grade, while the mechanism of this phenomenom is still not precisely known.[27]
Applications
Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals. For example, it has been used in the production of effervescent salts, in combination with citric acid, to improve the taste of oral medications.[21] The potassium antimonyl derivative of the acid known as tartar emetic
Tartaric acid also has several applications for industrial use. The acid has been observed to chelate metal ions such as calcium and magnesium. Therefore, the acid has served in the farming and metal industries as a chelating agent for complexing micronutrients in soil fertilizer and for cleaning metal surfaces consisting of aluminium, copper, iron, and alloys of these metals, respectively.[19]
Molecular Formula:C4H6O6
Molecular Weight:150.086 g/mol
Tartaric acid, a crystalline acid, is commonly found in plants and fruits. Tartaric acid type industry is also used in different industries. Tartaric acid is found in many plants, especially in tamarind and grapes. Tartaric acid is white in color and crystalline. Tartaric acid is a dicarboxylic acid.
Tartaric Acid succinic acid is a dihydroxyl derivative. Tartaric acid has polarizing power.
Tartaric Acid is an acidic potassium salt, which is derived from fermented grape juice.
USAGE AREA
Gildara is used to give a sour taste.
The tartaric acid E334 is a good antioxidant.
Tartaric acid is the most common area for making soda.
Wool is preferred for painting.
It can be used to polish, polish and protect metals.
Oven products are used by releasing carbon dioxide.
Gelatinous desserts are preferred as thickeners in products such as tartaric acid, meringue, lokum and cream whipped cream.
Tartaric acid obtained from grapes is highly preferred in useful pasta production. For embossing of macaroni, tartaric acid may be preferred to embossed gravy instead.
The production of tartaric acid wine, which has a low density, a piquant and strong taste, is preferred for fermentation of wine.
It is used for making marmalade and jams.
,
WHAT IS L(+) TARTARIC ACID?
L (+) Tartaric Acid is designated as natural tartaric acid. Natural Tartaric is a product of nature.
L (+) Tartaric acid, i.e., natural tartaric acid, is obtained as by-products of wine making after obtaining alcoholic products.
L (+) Tartaric acid should not be mixed with synthetic tartaric acid, starting from synthetic maleic acid.
L (+) Tartaric Acid crystallizer is applied in two stages. Natural Tartaric Acid has 2 purity. The raw crystal of L (+) Tartaric Acid, i.e., natural tartaric acid, is re-dissolved and subsequently converted back into crystalline structure.
WHAT ARE THE PHYSICAL AND CHEMICAL PROPERTIES OF TARTARIC ACID?
Tartaric acid has a white crystalline residue. Sometimes the crystalline powder can also be in structure. Tartaric acid tastes like a sour acid.
The tartaric acid melting point is 206 [deg.] C.
The concentration of tartaric acid is 1.984 g / mol. Tartaric Acid Well soluble in water at 20 ° C. The solubility of Tartark Acid Sud is 133 g / 100 mlt. Soluble in alcohol but insoluble in ether.
Tartaric acid is chiral. In other words, we can imagine that mirror images have a structure of molecules that do not come upside down.
WHAT ARE THE EFFECTS OF TARTARIC ACID ON HUMAN HEALTH?
Tartaric acid is a chemical that works by inhibiting the production of malic acid. In this process, a person is exposed to tartaric acid at high doses, resulting in Toxic accumulation in the muscles. The high dose of Tartaric Acid can cause paralysis and death as a result of accumulation.
HOW TO MAKE TARTARIC ACID PRODUCTION?
There are several methods for the production of tartaric acid. A few of them are as follows.
Tartaric Acid can form from the chemical reaction between Calcium Tartrate and an aqueous sulfuric acid solution.
CaC4H4O6 + H2SO4 & gt; H2C4H4O6 + CaSO4
Tartaric acid produced by this reaction is the only additive chemistry used to regulate acidity in the production of wines in Europe.
The major chemical substances and components used in the production of tartaric acid are water, sulfuric acid and calcium tartrate.
HOW IS TARTARIC ACID STORAGE MADE?
Tartaric acid should not be stored in areas directly exposed to sunlight. Tartaric acid appears to be converted to glyoxylic acid if stored directly in areas exposed to sunlight. Tartaric acid will react with each other to produce hydrogen peroxide and glyoxylic acid formic acid when stored under these conditions. Therefore, it is not stable.
Tartaric acid is packed in paper bags of 25 kg, 500 kg and 1500 kg.
WHERE IS TARTARIC ACID USED?
Tartaric acid is used to produce sodium carbonate, as a result of its interaction with sodium bicarbonate, by oral administration. As a result of this effect of tartaric acid, carbon dioxide prolongs the mast. Tartaric acid is used as an antioxidant to give a sour taste to many food products. Tartaric Acid, Pastry Pie etc. It is used to add the embossing qualities in the food additives that are added to the bakery products. Tartaric acid is used as a preservative additive in foods. At the same time, food gives flavor. Tartaric acid is generally used in the production of carbonated beverages, fruit candies and products in effervescent tablets. It is also used in Tartaric Acid, Gold and Silver coating processes. At the same time, tartaric acid is used to polish and clean metals and deeply tannate. Therefore, we can think that tartaric acid can also be used in sun cream production. Tartaric acid is used in the manufacture of blue inks. In addition, Tartaric Acid is used as a component that reacts with Silver Nitrate to give the mirror silver color. Tartaric acid is used for fabric dyeing with ester derivatives. Tartaric acid will be useful for performing the process required here. Tartaric acid is used in wine production to preserve the color, chemical stability and taste of finished wine products. Controls the acidity of Tartaric Acid Wines. One of the reasons for the use of Tartaric acid in wine production is to reduce the pH of the medium and prevent unwanted bacterial growth. Tartaric acid is a useful chemical for the production of chiral molecules in organic chemistry. When the tartaric acid cream is added to the water, the copper mine forms a very well cleaned suspension. Tartaric acid is used as an aroma in food and beverages.
WHAT ARE THE FACTORS AFFECTING TARTARIC ACID PRICES?
Tartaric acid prices continue to drive up prices due to increased wine consumption. The price of tartaric acid is lower than that of companies producing tartaric acid. But this increase does not always follow an increasing pattern.
The price of tartaric acid also increases the demand for tartaric acid by increasing the popularity of packaged food products. Therefore, the price of tartaric acid is also increasing.
The price of tartaric acid is increasing due to its use as an emulsifier in bread production
Tartaric acid (E 334); crystalline, colorless organic acid commonly found in plants. This acid which is used in various industrial branches, especially in the food industry, is obtained as a by-product of potassium during the fermentation of the wine. Tartaric acid is first separated from this mixture by Carl Wilhem Scheele. The wastes generated in the wine production are neutralized with potassium hydroxide. Tartaric acid is formed by processing calcium tartar with sulfuric acid in the flour.
Tartaric acid is used in soda, gelatinous desserts, cleaning and polishing of metals and wool painting. Antimony potassium tartar is also used as an insecticide and mordant. Tartaric acid accounts for 1.6-2.8% of total acid in grape fruits.
There are four stereoisomers of tartaric acid. These are d (dextr) tartaric acid in grape and other fruits, l (levo) tartaric acid obtained from racemic mixture and artificially obtained racemic mixture dl tartaric acid with meso tartaric acid.
Tartaric acids are water-soluble dicarboxylic acids.
USED SECTORS
Food Industry
Acidifiers and natural preservatives for jams, ice creams, jams, juices, jams and beverages
Foamer for carbonated water
In bread making sector like emulsifier and preservative; in preparing candies and sweets
Wine Industry
It is used as an acidifier. It provides an increase in acidity and a decrease in pH content, which is necessary to prepare more balanced wines in terms of taste and used in wines.
Pharmaceutical Industry
Melt in water is used as an additive for the preparation of tablets. ,
Building Sector
It delays the operation and facilitates the processing of these materials. (Also used in Cement and Plaster)
It is used as a basic component in many natural body creams.