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L-(+)-tartaric acid can also be formed from pyruvate via anaplerotic reactions.
L-(+)-tartaric acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
L-(+)-tartaric acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
CAS Number: 97-67-6
Molecular Formula: C4H6O5
Molecular Weight: 134.09
EINECS Number: 202-601-5
Synonyms: 97-67-6, L-Malic acid, L-(+)-tartaric acid, (S)-2-hydroxysuccinic acid, (2S)-2-Hydroxybutanedioic acid, (S)-Malic acid, L(-)-Malic acid, (-)-Malic acid, L-Apple acid, L-Hydroxybutanedioic acid, Apple acid, (-)-Hydroxysuccinic acid, L-malate, S-(-)-Malic acid, S-2-Hydroxybutanedioic acid, Butanedioic acid, hydroxy-, (2S)-, Malic acid, L-, L-2-Hydroxybutanedioic acid, CHEBI:30797, (-)-L-Malic acid, (S)-malate, MFCD00064213, Malic acid L-(-)-form, Hydroxysuccinnic acid (-), L-Hydroxysuccinic acid, J3TZF807X5, (S)-(-)-Hydroxysuccinic acid, CHEMBL1234046, NSC9232, (S)-(-)-2-Hydroxysuccinic acid, NSC-9232, NSC 9232, Butanedioic acid, 2-hydroxy-, (2S)-, (S)-Hydroxybutanedioic acid, (-)-(S)-Malic acid, Hydroxybutanedioic acid, (-)-, UNII-J3TZF807X5, malic-acid, Hydroxybutanedioic acid, (S)-, 2yfa, 4elc, 4ipi, 4ipj, L-Hydroxysuccinate, 2-Hydroxybutanedioic acid, (S)-, (2s)-malic acid, EINECS 202-601-5, L-Hydroxybutanedioate, nchembio867-comp7, L-(-) malic acid, (-)-Hydroxysuccinate, L-(-)-Apple Acid, S-(-)-Malate, (S)-Hydroxybutanedioate, S-2-Hydroxybutanedioate, (-)-(S)-Malate, (S)-(-)-malic acid, (S)-hydroxy-Butanedioate, (S)-Hydroxysuccinic acid, L(-)MALIC ACID, (S)-2-hydroxysuccinicacid, bmse000238, MALIC ACID [HSDB], MALIC ACID, (L), (S)-(-)-Hydroxysuccinate, L-MALIC ACID [FHFI], (S)-hydroxy-Butanedioic acid, SCHEMBL256122, L-MALIC ACID [WHO-DD], MALIC ACID, L- [II], (-)-(s)-hydroxybutanedioic acid, DTXSID30273987, (2S)-(-)-hydroxybutanedioic acid, AMY40197, HY-Y1069, BDBM50510127, s6292, AKOS006346693, CS-W020132, MALIC ACID L-(-)-FORM [MI], L-(+)-tartaric acid, BioXtra, >=95%, AS-18628, L-(+)-tartaric acid, >=95% (titration), (S)-E 296, (-)-1-Hydroxy-1,2-ethanedicarboxylic acid, M0022, NS00068391, EN300-93424, C00149, L-(+)-tartaric acid, purum, >=99.0% (T), L-(+)-tartaric acid, ReagentPlus(R), >=99%, M-0850, 35F9ECA9-BBE6-463D-BF3F-275FACC5D14E, L-(+)-tartaric acid, SAJ special grade, >=99.0%, L-(+)-tartaric acid, Vetec(TM) reagent grade, 97%, Q27104150, Z1201618618, (S)-(-)-2-Hydroxysuccinic acid, L-Hydroxybutanedioic acid, L-(+)-tartaric acid, 97%, optical purity ee: 99% (GLC), L-(+)-tartaric acid, certified reference material, TraceCERT(R), L-(+)-tartaric acid, BioReagent, suitable for cell culture, suitable for insect cell culture, 26999-59-7
L-(+)-tartaric acid is used as a part of amino acid infusion.
L-(+)-tartaric acid intermediate and partner in the malic acid aspartate shuttle.
Crystallise L-(+)-tartaric acid from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o.
L-(+)-tartaric acid is nearly odorless (sometimes a faint, acrid odor).
L-(+)-tartaric acid is a part of cellular metabolism.
Its application is recognized in pharmaceutics.
L-(+)-tartaric acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
L-(+)-tartaric acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.
In German it is named Äpfelsäure (or Apfelsäure) after plural or singular of a sour thing from the apple fruit, but the salt(s) are called Malat(e).
L-(+)-tartaric acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince, and is present in lower concentrations in other fruits, such as citrus.
L-(+)-tartaric acid contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid.
L-(+)-tartaric acid is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
L-(+)-tartaric acid confers a tart taste to wine; the amount decreases with increasing fruit ripeness.
The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.
L-(+)-tartaric acid is also the compound responsible for the tart flavor of sumac spice.
L-(+)-tartaric acid is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
L-(+)-tartaric acid is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5,000 tons per year.
The enantiomers may be separated by chiral resolution of the racemic mixture.
L-(+)-tartaric acid is obtained by fermentation of fumaric acid.
Self-condensation of malic acid in the presence of fuming sulfuric acid gives the pyrone coumalic acid: 2 HO2CCH(OH)CH2CO2H → HO2CC4H3O2 + 2 CO + 4 H2O
Carbon monoxide and water are liberated during this reaction.
L-(+)-tartaric acid was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-malic acid first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.
Wet silver oxide then converts the chlorine compound to L-(+)-tartaric acid, which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-malic acid.
L-(+)-tartaric acid is used to resolve α-phenylethylamine, a versatile resolving agent in its own right.
L-(+)-tartaric acid is also found in plants and animals, including humans.
In fact, L-(+)-tartaric acid, in the form of its anion malate, is a key intermediate in the major biochemical energy-producing cycle in cells known as the citric acid or Krebs cycle located in the cells' mitochondria.
L-(+)-tartaric acid is used in many food products and is a very popular product in beverages and sweets.
L-(+)-tartaric acid, also known as apple acid and hydroxysuccinic acid, is a chiral molecule.
L-(+)-tartaric acid contains natural emollient ingredients, which can remove wrinkles on the skin surface, make the skin become tender and white, smooth and elastic, so in the cosmetic formula favored; L-malic acid can be formulated a variety of flavors, spices, for a variety of daily chemical products, such as toothpaste, shampoo, etc; it is used abroad to replace citric acid as a new type of detergent additive for the synthesis of high-grade special detergents.
L-(+)-tartaric acid can be used in pharmaceutical preparations, tablets, syrup, can also be mixed into the amino acid solution, can significantly improve the absorption rate of amino acids; L-malic acid can be used for the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure and other diseases, and can reduce the toxic effect of anticancer drugs on normal cells; Can also be used for the preparation and synthesis of insect repellents, anti-Tartar agents.
In addition, L-(+)-tartaric acid can also be used as industrial cleaning agent, resin curing agent, synthetic material plasticizer, feed additive, etc.
L-(+)-tartaric acid is a part of cellular metabolism.
L-(+)-tartaric acid's application is recognized in pharmaceutics.
L-(+)-tartaric acid is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia.
L-(+)-tartaric acid is used as a part of amino acid infusion.
L-(+)-tartaric acid also serves as a nanomedicine in the treatment of brain neurological disorders.
A TCA (Krebs cycle) intermediate and partner in the L-Malic acid aspartate shuttle.
L-(+)-tartaric acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.
Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the L-(+)-tartaric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
L-(+)-tartaric acid can also be formed from pyruvate via anaplerotic reactions.
L-(+)-tartaric acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
L-(+)-tartaric acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
L-(+)-tartaric acid, a four-carbon dicarboxylic acid, is widely used in the food, chemical and medical industries.
As an intermediate of the TCA cycle, L-(+)-tartaric acid is one of the most promising building block chemicals that can be produced from renewable sources.
To date, chemical synthesis or enzymatic conversion of petrochemical feedstocks are still the dominant mode for malic acid production.
However, with increasing concerns surrounding environmental issues in recent years, microbial fermentation for the production of L-(+)-tartaric acid was extensively explored as an eco-friendly production process.
The rapid development of genetic engineering has resulted in some promising strains suitable for large-scale bio-based production of L-(+)-tartaric acid.
This review offers a comprehensive overview of the most recent developments, including a spectrum of wild-type, mutant, laboratory-evolved and metabolically engineered microorganisms for malic acid production.
The technological progress in the fermentative production of L-(+)-tartaric acid is presented. Metabolic engineering strategies for malic acid production in various microorganisms are particularly reviewed.
Biosynthetic pathways, transport of malic acid, elimination of byproducts and enhancement of metabolic fluxes are discussed and compared as strategies for improving malic acid production, thus providing insights into the current state of malic acid production, as well as further research directions for more efficient and economical microbial L-(+)-tartaric acid production.
L-(+)-tartaric acid also serves as a nanomedicine in the treatment of brain neurological disorders.
L-(+)-tartaric acid is an organic acid that is commonly found in wine.
L-(+)-tartaric acid is an organic compound with the molecular formula HO2CCH(OH)CH2CO2H.
L-(+)-tartaric acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
L-(+)-tartaric acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
L-(+)-tartaric acid is a dicarboxylic acid that is commonly found in fruits, particularly in apples, and is responsible for their sour taste.
The salts and esters of L-(+)-tartaric acid are known as malates.
The malate anion is a metabolic intermediate in the citric acid cycle.
L-(+)-tartaric acid is a naturally occurring organic compound with the molecular formula C4H6O5.
L-(+)-tartaric acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste.
L-(+)-tartaric acid is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars.
L-(+)-tartaric acid, a hydroxydicarboxylic acid, is found in all forms of life.
L-(+)-tartaric acid exists naturally only as the L-enantiomer.
L-(+)-tartaric acid should not be confused with the similar sounding maleic and malonic acids.
L-(+)-tartaric acid gives many fruits, particularly apples, their characteristic flavor.
It is often referred to as “apple acid”.
The word malic is derived from the Latin mālum, for which Malus, the genus that contains all apple species, is also named.
The word 'L-(+)-tartaric acid' is derived from Latin mālum, meaning 'apple'. The related Latin word mālus, meaning 'apple tree', is used as the name of the genus Malus, which includes all apples and crabapples; and is the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.
L-(+)-tartaric acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.
Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the L-(+)-tartaric acid, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
L-(+)-tartaric acid has a tart, acidic, nonpungent taste.
L-(+)-tartaric acid plays an important role in wine microbiological stability.
Melting point: 101-103 °C (lit.)
alpha: -2 º (c=8.5, H2O)
Boiling point: 167.16°C (rough estimate)
Density: 1.60
vapor pressure: 0Pa at 25℃
FEMA: 2655 | L-MALIC ACID
refractive index: -6.5 ° (C=10, Acetone)
Flash point: 220 °C
storage temp.: Store below +30°C.
solubility: H2O: 0.5 M at 20 °C, clear, colorless
form: Powder
color: White
Specific Gravity: 1.595 (20/4℃)
Odor: odorless
PH: 2.2 (10g/l, H2O, 20℃)
pka: (1) 3.46, (2) 5.10(at 25℃)
Odor Type: odorless
optical activity: [α]20/D 30±2°, c = 5.5% in pyridine
Water Solubility: soluble
Merck: 14,5707
JECFA Number: 619
BRN: 1723541
InChIKey: BJEPYKJPYRNKOW-REOHCLBHSA-N
LogP: -1.68
L-(+)-tartaric acid is nearly odorless with a tart, acidic taste.
L-(+)-tartaric acid is nonpungent.
L-(+)-tartaric acid is an organic acid that is commonly found in wine.
L-(+)-tartaric acid plays an important role in wine microbiological stability.
L-(+)-tartaric acid can be prepared by hydration of maleic acid; by fermentation from sugar.
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
L-(+)-tartaric acid is an organic compound with the molecular formula C4H6O5.
L-(+)-tartaric acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
L-(+)-tartaric acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.
The salts and esters of L-Malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.
L-(+)-tartaric acid, a hydroxydicarboxylic acid, is found in all forms of life.
L-(+)-tartaric acid exists naturally only as the L-enantiomer.
L-(+)-tartaric acid should not be confused with the similar sounding maleic and malonic acids.
L-(+)-tartaric acid is L-hydroxysuccinic acid, by enzyme engineering method or fermentation method and separation and purification.
The content of C4H6Os shall not be less than 99.0% calculated as anhydrous.
L-(+)-tartaric acid gives many fruits, particularly apples, their characteristic flavor.
L-(+)-tartaric acid is often referred to as “apple acid”.
The word malic is derived from the Latin malum, for which Malus, the genus that contains all apple species, is also named.
L-(+)-tartaric acid is a dicarboxylic acid that is found in many fruits and vegetables.
L-(+)-tartaric acid is the substrate for the enzyme malate dehydrogenase, which catalyzes the oxidation of L-malate to oxaloacetate.
L-(+)-tartaric acid is used to study mitochondrial function, as it can be used as an alternative energy source.
The L-(+)-tartaric acid monosodium salt (LAM) has been shown to be effective in preventing muscle damage caused by exercise.
This may be due to L-(+)-tartaric acid's ability to decrease oxidative stress and increase ATP production through increased mitochondrial activity.
L-(+)-tartaric acid also has been shown to promote photoreceptor cell survival and improve retinal function in animals with damaged photoreceptors, although it does not have any effect on normal animal eyes.
L-(+)-tartaric acid, is an alpha-hydroxy organic acid, is sometimes referred to as a fruit acid.
L-(+)-tartaric acid is found in apples and other fruits.
L-(+)-tartaric acid is used as Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece.
L-(+)-tartaric acid also acts as active ingredient in many sour or tart foods.
L-(+)-tartaric acid is used as synthesizing disincrustant and fluorescent whitening agent.
L-(+)-tartaric acid aids in the production of polyester and alcohol acid resins.
L-(+)-tartaric acid is an organic acid that is commonly found in wine.
L-(+)-tartaric acid plays an important role in wine microbiological stability.
L-(+)-tartaric acid has a chemical structure where a hydroxyl group (-OH) is attached to the second carbon of butanedioic acid, with the L-configuration indicating its specific stereochemistry.
The "L-(-)" notation indicates that it is the levorotatory (left-rotating) isomer of malic acid, which means it rotates plane-polarized light to the left.
In biology, L-(+)-tartaric acid plays a crucial role in the citric acid cycle (Krebs cycle), which is essential for cellular respiration in plants, animals, and microorganisms.
L-(+)-tartaric acid is used in the food and beverage industry as an acidulant, to add tartness and enhance flavors.
L-(+)-tartaric acid is also used in cosmetics and pharmaceuticals.
L-(+)-tartaric acid is a white crystalline powder that is highly soluble in water.
L-(+)-tartaric acids CAS number is 97-67-6, and it has various synonyms, including (S)-2-hydroxybutanedioic acid, L-Apple acid, and L-Hydroxybutanedioic acid.
L-(+)-tartaric acid is a selective α-amino protecting reagent for amino acid derivatives.
L-(+)-tartaric acid is also a versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
An acid of natural origin contained in most fruit (L-malic acid) or synthetically made: DL-malic.
L-(+)-tartaric acid is used for the acidification of musts and wines in the conditions set by the regulation.
L-(+)-tartaric acid is a white, odorless, crystalline solid. In contrast to other fruit acids, it is very hygroscopic and has a tendency to lump.
L-(+)-tartaric acid is a dicarboxylic acid and has an asymmetric carbon and occurs as l(the natural)- and d-isomers.
L-(+)-tartaric acid is an organic dicarboxylic acid that is present in various foods and is metabolized in humans through the Krebs (or citric acid) cycle.
In its stable isotope-labeled form, it is commonly used as an authentic standard for metabolite quantification.
Uses Of L-(+)-Tartaric acid:
L-(+)-tartaric acid is used to adjust and stabilize the pH levels in various food products.
L-(+)-tartaric acid is used in cosmetic products for its exfoliating properties, helping to remove dead skin cells and promote skin renewal.
L-(+)-tartaric acid is included in anti-aging formulations to improve skin texture and appearance.
L-(+)-tartaric acid is used in dietary supplements to support energy production and improve exercise performance.
L-(+)-tartaric acid can act as an excipient in pharmaceutical formulations, helping to stabilize the active ingredients and improve their absorption.
L-(+)-tartaric acid can be used to adjust the pH of soil, making it more suitable for growing certain crops.
L-(+)-tartaric acid may be included in fertilizers to enhance nutrient availability to plants.
L-(+)-tartaric acid is used in metal cleaning and treatment processes for its ability to remove rust and scale from metal surfaces.
It serves as an intermediate in the synthesis of various chemicals and pharmaceuticals.
L-(+)-tartaric acid is used in some toothpaste and mouthwash formulations for its ability to stimulate saliva production and help reduce dry mouth.
It may be used in treatments for conditions like fibromyalgia, where it is believed to help improve energy production and reduce muscle pain.
L-(+)-tartaric acid is naturally present in grapes and is involved in the malolactic fermentation process, which softens the taste of wine by converting malic acid to lactic acid.
L-(+)-tartaric acid is used to enhance the tartness and balance the sweetness of apple cider.
Added to carbonated beverages to provide a tangy flavor.
L-(+)-tartaric acid is used in hard and soft candies to provide a sharp, tart taste.
Enhances the sour flavor profile and improves the overall taste experience.
Helps in maintaining the freshness of baked goods by controlling the pH and acting as a preservative.
Adds a subtle tartness to pastries, cakes, and other baked items.
L-(+)-tartaric acid is used to enhance the tangy flavor of yogurt and other cultured dairy products.
Helps in the acidification process during cheese making.
Included in hair care products to adjust the pH and enhance the cleaning and conditioning properties.
L-(+)-tartaric acid acts as a humectant, helping to retain moisture in the skin.
Adds a refreshing and invigorating scent and feel to bath products.
L-(+)-tartaric acid is used in formulations to help exfoliate the skin and reduce acne breakouts.
Included in some wound care products for its moisturizing and pH-adjusting properties.
Often included in formulations aimed at improving energy levels and reducing fatigue, particularly for athletes.
L-(+)-tartaric acid is used in various cleaning products for its ability to remove mineral deposits and scale.
Helps in cleaning metal parts and surfaces in industrial settings.
L-(+)-tartaric acid is used a plasticizer in the production of certain types of plastics and resins to improve their flexibility and durability.
L-(+)-tartaric acid is used in formulations to help break down mucus and improve respiratory function.
Included in creams and ointments for muscle and joint pain relief.
L-(+)-tartaric acid is used as a feed additive to improve the taste and nutritional value of animal feed.
Sometimes included in pesticide formulations to enhance their effectiveness.
L-(+)-tartaric acid is used in the textile industry to fix dyes and improve the colorfastness of fabrics.
L-(+)-tartaric acid is used to adjust the pH of water in various water treatment processes.
Included in formulations for biodegradable and eco-friendly products due to its natural origin and low environmental impact.
Added to protein bars and powders to enhance flavor and improve stability.
L-(+)-tartaric acid is used in sports and electrolyte drinks to balance acidity and improve taste.
Helps maintain the desired pH level and enhance the preservation of canned fruits and vegetables.
Adds a tangy flavor to sauces, dressings, and marinades.
L-(+)-tartaric acid is used as a fixative in perfumes to enhance the longevity of fragrances.
Adds a refreshing scent to various personal care products.
Included in toothpaste formulations to help remove plaque and promote oral hygiene.
Enhances the flavor and freshness of mouthwash.
L-(+)-tartaric acid is used as a stabilizer in pharmaceutical formulations to enhance the shelf life and efficacy of active ingredients.
Helps maintain the pH of pharmaceutical products for better stability and absorption.
Added to medical foods designed for specific dietary needs, such as for patients with metabolic disorders.
L-(+)-tartaric acid is used in the production of adhesives and sealants to improve their properties and performance.
Utilized in the paper and pulp industry as a component in the bleaching process to enhance the whiteness of paper.
L-(+)-tartaric acid is used in oral rehydration solutions to balance electrolytes and improve hydration.
Incorporated into transdermal patches for its role in enhancing the absorption of active ingredients through the skin.
L-(+)-tartaric acid is used in the formulation of fertilizers to adjust the pH and enhance nutrient availability to plants.
Acts as a synergist in pesticide formulations to improve their efficacy against pests.
L-(+)-tartaric acid is used in bioremediation processes to enhance the breakdown of pollutants in the environment.
Incorporated into environmentally friendly products due to its natural origin and biodegradability.
L-(+)-tartaric acid is used as an additive in battery electrolytes to improve performance and stability.
Included in 3D printing materials to enhance their properties and performance.
L-(+)-tartaric acid is used in the formulation of ceramic glazes to improve their quality and appearance.
Enhances the uptake and vibrancy of dyes in textile dyeing processes.
L-(+)-tartaric acid is used as a modifier in the production of biodegradable polymers to improve their properties.
Included in electrolyte formulations for electronic components to enhance their performance.
L-(+)-tartaric acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants.
L-(+)-tartaric acid selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece
Intermediate in chemical synthesis.
L-(+)-tartaric acid is used as Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid rece.
L-(+)-tartaric acid also acts as active ingredient in many sour or tart foods.
L-(+)-tartaric acid is used as synthesizing disincrustant and fluorescent whitening agent.
L-(+)-tartaric acid aids in the production of polyester and alcohol acid resins.
L-(+)-tartaric acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives.
Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants.
Selective α-amino protecting reagent for amino acid derivatives.
L-(+)-tartaric acid flavoring agent, flavor enhancer and acidulant in foods.
L-(+)-tartaric acid may improve exercise performance by boosting energy and decreasing muscle fatigue.
L-(+)-tartaric acid also enhances the absorption of other sports performance enhancers like creatine and citrulline.
One study found that a creatine-malate combination improved several aspects of athletes’ running performance, including peak power, distance traveled, hormone levels, and total work.
Bonding L-(+)-tartaric acid with citrulline produces citrulline malate.
The L-(+)-tartaric acid enhances citrulline’s innate ability to improve nitric oxide levels, remove muscle waste, increase energy, and reduce muscle soreness.
L-(+)-tartaric acid may improve dry mouth, dry mouth caused by medication in particular.
L-(+)-tartaric acid helps produce more saliva due to its sour flavor.
One six-week study examined the effects of a L-(+)-tartaric acid spray solution on dry mouth compared to a placebo.
The L-(+)-tartaric acid group had noticeably improved dry mouth symptoms and better saliva flow than the placebo group.
Another two-week trial produced similar results.
Most individuals tolerate L-(+)-tartaric acid well, given that L-Malic acid’s a common compound in many fruits and vegetables.
L-(+)-tartaric acid may cause mild side effects, including nausea, diarrhea, and headaches.
Individuals taking medications to lower their blood pressure should consult with a physician before taking malic acid supplements, as they may lower blood pressure.
Kidney stones are painful and can affect many people.
L-(+)-tartaric acid has been researched for its potential role in preventing and treating kidney stones.
L-(+)-tartaric acid is commonly used as an acidulant to enhance the sour taste in foods and beverages, such as fruit juices, candies, soft drinks, and wines.
L-(+)-tartaric acids acidic nature helps preserve food by inhibiting the growth of bacteria and other microorganisms.
Safety Profile Of L-(+)-Tartaric acid:
L-(+)-tartaric acid comes into contact with the eyes, it can cause irritation, redness, pain, and potentially damage the eye tissue.
Inhaling dust or vapors of L-(+)-tartaric acid can cause respiratory tract irritation, leading to coughing, sore throat, and shortness of breath.
Ingesting large amounts of L-(+)-tartaric acid can cause gastrointestinal irritation, resulting in symptoms like nausea, vomiting, and abdominal pain.
L-(+)-tartaric acid can be harmful to aquatic life if large quantities enter water bodies.
L-(+)-tartaric acid may cause changes in water pH, which can affect aquatic organisms.
While L-(+)-tartaric acid is not highly flammable, it can burn if exposed to a strong ignition source.
Direct contact with L-(+)-tartaric acid can cause irritation, redness, and discomfort. Prolonged exposure may lead to more severe skin conditions.
