Description | |
Tartaric Acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant.
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Chemical Properties
| Acidity | 3.22 |
| Appearance | White Powder |
| Boiling Point | 399.3°C |
| CAS Number | 526-83-0 |
| ChEBI | 15674 |
| Density | 1.79 g/mL |
| IUPAC Name | 2,3-Dihydroxybutanedioic Acid |
| InChI | 1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10) |
| InChIKey | FEWJPZIEWOKRBE-UHFFFAOYSA-N |
| Main Hazards | Irritant |
| Melting Point | 146-148 °C |
| Molar Mass | 150.08 g/mol |
| Molecular Formula | C4H6O6 |
| Other_Cations | Monosodium tartrate;Disodium tartrate;Monopotassium tartrate;Dipotassium tartrate |
| Related Compounds | 2,3-Butanediol;Cichoric acid |
| Synonyms | Threaric Acid;Racemic Acid;Uvic acid;Paratartaric Acid;D(-)-Tartaric Acid;D-2,3-Dihydroxysuccinic Acid;(2R,3R)-2,3-Dihydroxybernsteinsaeure |
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