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D(-)-Tartaric acid

D(-)-Tartaric acid Struktur
526-83-0
CAS-Nr.
526-83-0
Englisch Name:
D(-)-Tartaric acid
Synonyma:
(2R,3S)-2,3-Dihydroxybernsteinsaeure;(2R,3R)-2,3-Dihydroxybernsteinsaeure;L-tartaricaci;D-2,3-Dihydroxysuccinic acid;Acacia senegal、Acacia seyal;D(-)-Tartaric acid;Tartaric Acid Impurity 6;D(-)-Tartaric acid, 98%+;Dihydroxybernsteinsaeure;high quality D(-)-Tartaric acid
CBNumber:
CB6663151
Summenformel:
C4H6O6
Molgewicht:
150.09
MOL-Datei:
526-83-0.mol

D(-)-Tartaric acid Eigenschaften

Schmelzpunkt:
159-171°C
Siedepunkt:
399.3±42.0 °C(Predicted)
Dichte
1.886±0.06 g/cm3(Predicted)
storage temp. 
Sealed in dry,Room Temperature
L?slichkeit
DMSO (Slightly, Heated), Methanol (Slightly), Water (Sparingly, Sonicated)
pka
3.07±0.34(Predicted)
Aggregatzustand
Solid
Farbe
White to Off-White
Geruch (Odor)
at 100.00 %. odorless
Geruchsart
odorless
InChI
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
SMILES
C(O)(=O)C(O)C(O)C(O)=O
LogP
-1.081 (est)
EPA chemische Informationen
2,3-Dihydroxysuccinic acid (526-83-0)
Sicherheit
  • Risiko- und Sicherheitserkl?rung
  • Gefahreninformationscode (GHS)
HS Code  29181200
Bildanzeige (GHS) GHS hazard pictograms
Alarmwort Warnung
Gefahrenhinweise
Code Gefahrenhinweise Gefahrenklasse Abteilung Alarmwort Symbol P-Code
H315 Verursacht Hautreizungen. Hautreizung Kategorie 2 Warnung GHS hazard pictogramssrc="/GHS07.jpg" width="20" height="20" /> P264, P280, P302+P352, P321,P332+P313, P362
H319 Verursacht schwere Augenreizung. Schwere Augenreizung Kategorie 2 Warnung GHS hazard pictogramssrc="/GHS07.jpg" width="20" height="20" /> P264, P280, P305+P351+P338,P337+P313P
Sicherheit
P305+P351+P338 BEI KONTAKT MIT DEN AUGEN: Einige Minuten lang behutsam mit Wasser spülen. Eventuell vorhandene Kontaktlinsen nach M?glichkeit entfernen. Weiter spülen.

D(-)-Tartaric acid Chemische Eigenschaften,Einsatz,Produktion Methoden

Beschreibung

Tartaric acid is a white crystalline diprotic aldaric acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, is commonly combined with baking soda to function as a leavening agent in recipes, 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. Salts of tartaric acid are known as tartrates. It is a dihydroxyl derivative of succinic acid.
Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, circa 800 AD, by the alchemist Jabir ibn Hayyan The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
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. Louis Pasteur continued this research in 1847 by investigating the shapes of ammonium sodium tartrate crystals, which he found to be chiral. By manually sorting the differently shaped crystals under magnification, Pasteur was the first to produce a pure sample of levotartaric acid.

Verwenden

Pharmaceutic aid (buffering agent).

Definition

A crystalline naturallyoccurring carboxylic acid,(CHOH)2(COOH)2; r.d. 1.8; m.p.171–174°C. It can be obtained fromtartar (potassium hydrogen tartrate)deposits from wine vats, and is usedin baking powders and as a foodstuffsadditive. The compound isoptically active (see optical activity).The systematic name is 2,3-dihydroxybutanedioic acid.

D(-)-Tartaric acid Upstream-Materialien And Downstream Produkte

Upstream-Materialien

Downstream Produkte


D(-)-Tartaric acid Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.

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526-83-0()Verwandte Suche:


  • D(-)-Tartaric acid
  • D(-)-Tartaric acid, 98%+
  • (2R,3S)-2,3-Dihydroxybernsteinsaeure,98%
  • Dihydroxybernsteinsaeure
  • high quality D(-)-Tartaric acid
  • D-2,3-Dihydroxysuccinic acid
  • (2R,3R)-2,3-Dihydroxybernsteinsaeure
  • (2R,3S)-2,3-Dihydroxybernsteinsaeure
  • L-tartaricaci
  • Acacia senegal、Acacia seyal
  • Tartaric Acid Impurity 6
  • 526-83-0
  • 5402-55-4
  • 526-82-0
  • Food & Flavor Additives
  • 526-83-0
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