Tautaric acid

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Information about Tautaric acid
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Published on March 13, 2014

Author: kumarbodapati

Source: slideshare.net

Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, during 800 AD, by the alchemist Jabir ibn Hayyan. The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele

• 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. PREPARATION:

2,3-dihydroxybutanedioic 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). • Diisopropyl tartrate is used as a catalyst in asymmetric synthesis. • 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.

Identification A. It gradually decomposes giving off an odour resembling that of burnt sugar (distinction from citricacid). B. A 10 per cent w/v solution in distilled water (solution A) is strongly acidic. C. Gives reactions A and B of tartrate

Physical Properties • Tartaric acid appears as small white crystals when it is in its solid form. • There is no odor to tartaric acid, but inhalation may cause coughing and sneezing. • The solid form melts to a liquid at 403 degrees Fahrenheit (206 degrees Celsius).

Chemical Properties • Some of the names for tartaric acid used in chemistry include 2,3-dihydroxysuccinic acid, uric acid, and paratartaric acid. • The basic molecular formula for the acid is C4H6O6. • This property gives it the ability to rotate polarized light. • This light rotation does not occur in one form of tartaric acid called DL-tartaric acid. • A large amount of tartaric acid (around 500 grams) would be lethal to a human being.

levotartaric acid (D-(−)-tartaric acid) dextrtartaric acid (L-(+)-tartaric acid) mesotartaric acid DL-tartaric acid (racemic acid) (when in 1:1 ratio)

• Tartaric acid, also called 2,3-dihydroxybutanedioc acid, crystallizes from solution as transparent, monoclinic prisms. • It is present in many fruits, such as grapes, tamarinds, bananas, pineapples and mulberries. It is a by product in the manufacture of wine. • Tartaric acid is useful in some baking powders, in forming silver mirrors, in lacquers, as a flavouring agent, and in specialty electroplating baths.

Health Benefits • While tartaric acid is readily used by many different industries for a plethora of reasons, it is also lauded for its health benefits. • More specified uses of the acid include improving glucose tolerance and lowering overall glucose levels proving itself useful for individuals sensitive to glucose. • Finally, tartaric acid is said to aid digestion as it helps to improve intestinal absorption. • This is said to dramatically increase the rate at which quality nutrients are absorbed into the bloodstream from consumed foods.

Side Effects • As is the case with many naturally occurring acids, over-consumption of tartaric acid can result in unpleasant side effects. • While it’s unlikely that overeating foods that contain tartaric acid will cause such side effects, those supplementing the acid in its crystalline form are at risk. • Such side effects of over-consumption include increased thirst, vomiting, diarrhea, abdominal pain and gastrointestinal inflammation.

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