DL-Tartaric acid Chemical Properties
- Melting point:
- 210-212 °C(lit.)
- [α]D20 -0.2～+0.2° (c=20, H2O)
- Boiling point:
- 191.59°C (rough estimate)
- vapor pressure
- <0.1 hPa (20 °C)
- refractive index
- 1.5860 (estimate)
- 3044 | TARTARIC ACID (D-, L-, DL-, MESO-)
- Flash point:
- 210 °C
- storage temp.
- Store below +30°C.
- H2O: 0.1 g/mL, clear
- 3.03, 4.37(at 25℃)
- 1.6 (100g/l, H2O, 25℃)
- Water Solubility
- JECFA Number
- Stable. Incompatible with bases, oxidizing agents, reducing agents, silver.
- CAS DataBase Reference
- 133-37-9(CAS DataBase Reference)
- NIST Chemistry Reference
- Tartaric acid(133-37-9)
- EPA Substance Registry System
- Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel- (133-37-9)
DL-Tartaric acid Usage And Synthesis
Colourless or translucent crystals, or a white crystalline powder; odourless
Synergist for antioxidants, acid, emulsifier, sequestrant, flavouring agent
Freely soluble in water; sparingly soluble in ethanol
Tartaric acid and its derivatives have a plethora of uses in the field of pharmaceuticals. It has been used in the production of effervescent salts, in combination with citric acid, in order to improve the taste of oral medications. The potassium antimonyl derivative of the acid known as tartar emetic is included, in small doses, in cough syrup as an expectorant.
200 - 206o with decomposition when heated rapidly in a sealed capillarytube
N potassium permanganate while keeping the solution at 20o . The colour of the solution does not disappear within 3 min.
METHOD OF ASSAY
Weigh accurately about 2 g of the dried sample, dissolve it in 40 ml of water, add phenolphthalein TS, and titrate with 1 N sodium hydroxide. Each ml of 1 N sodium hydroxide is equivalent to 75.04 mg of C4H6O6.
Tartaric acid, HOOC(CHOH)2COOH, is a water- and alcohol-soluble colorless crystalline solid with an acid taste and a melting temperature of 170°C (338 OF). It is also known as dihydroxy succinic acid. Tartaric acid is used as a chemical intermediate and a sequestrant,as well as in tanning, effervescent beverages, baking powder, ceramics, photography, textile processing,mirror silvering,and metal coloring.
Tartaric acid is odorless, but has a characteristic acid taste. Naturally occurring tartaric acid is generally of the L-configuration (based on the absolute configuration of D-glyceric acid). The L-forms of tartrates are dextrorotatory in solution and thus are designated as L(+)-tartrates. For a detailed description on this chemical, refer to Burdock (1997).
d-Tartaric acid occurs in many fruits or other parts of the plant, free or combined with potassium, calcium or magnesium. It is also reported found in raw, lean fish, white wine, red wine and port wine.
The tartrates used in commerce are obtained as a by-product of wine manufacture and have the L(+) configuration. Produced from argols or wine lees, which are formed in the manufacture of wine by extracting the potassium acid tartrate, transforming this into the calcium salt and then acidifying with dilute sulfuric acid; also by oxidation of d-glucose with nitric acid. The dl-tartaric acid is obtained by boiling the d-tartaric acid with an aqueous solution of NaOH or by oxidation of fumaric acid. The l- and the meso-tartaric acid are also known, but are less important.
DL-Tartaric acid Preparation Products And Raw materials
- Disodium tartrate dihydrate
- D(-)-Tartaric acid
- Disodium succinate
- Ethyl 2-(Chlorosulfonyl)acetate
- Folic acid
- 1-Hydroxyethylidene-1,1-diphosphonic acid
- SODIUM DIHYDROXYTARTRATE
- Diisopropyl D-tartrate
- (-)-Dimethyl D-tartrate
- 2,3-Di-O-para-toluoyl-D-tartaric acid
- DL-Tartaric acid
- Citric acid
- Dimethyl succinate
- Potassium tartrate hemihydrate
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