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Merck
CN

W304401

DL-Tartaric acid

≥99%

Synonym(s):

DL-2,3-Dihydroxybutanedioic acid

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About This Item

Linear Formula:
HOOC(CHOH)2COOH
CAS Number:
133-37-9
Molecular Weight:
150.09
NACRES:
NA.21
PubChem Substance ID:
329830556
UNSPSC Code:
12164502
FEMA Number:
3044
Flavis number:
8.018
EC Number:
205-105-7
MDL number:
MFCD00071626
Beilstein/REAXYS Number:
1725148
Organoleptic:
odorless
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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InChI key

FEWJPZIEWOKRBE-LWMBPPNESA-N

InChI

1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m0/s1

SMILES string

O[C@@H]([C@H](O)C(O)=O)C(O)=O

biological source

synthetic

assay

≥99%

mp

210-212 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

Quality Level

300

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Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H318

Hazard Classifications

Eye Dam. 1

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

410.0 °F - closed cup

flash_point_c

210 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1259
SHBR8443
SHBN7750
SHBN1411
SHBM5635

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Jin Zhang et al.
Cell, 179(2), 392-402 (2019-09-24)
The ability to sense sour provides an important sensory signal to prevent the ingestion of unripe, spoiled, or fermented foods. Taste and somatosensory receptors in the oral cavity trigger aversive behaviors in response to acid stimuli. Here, we show that
Mark D Eddleston et al.
Chemical communications (Cambridge, England), 48(92), 11340-11342 (2012-10-18)
The formation of diastereomeric cocrystals of malic acid and tartaric acid was investigated by liquid-assisted grinding in the solid state. We demonstrate that racemic malic acid can be converted into two distinct diastereomeric cocrystal phases by grinding with a single
J B Olivato et al.
Carbohydrate polymers, 92(2), 1705-1710 (2013-02-13)
Tartaric acid (TA), a dicarboxylic acid, can act as a compatibiliser in starch/polyester blends. A mixture design was proposed to evaluate the effect of TA on the properties of starch/poly (butylene adipate co-terephthalate) (PBAT) blown films plasticised with glycerol. The
Mrinal Kanti Bain et al.
Carbohydrate polymers, 91(2), 529-536 (2012-11-06)
Gelation temperature of MC was reduced from 59°C to 54°C with the addition of 10% PEG. Sodium tartrate (NaT) and sodium citrate (NaC) were added to the MC-PEG solution to further reduce the gelation temperature close to physiological temperature. Different
Jianping Yang et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(43), 13642-13650 (2012-09-22)
In this paper, we report a facile one-step hydrothermal method to synthesize phase-, size-, and shape-controlled carboxyl-functionalized rare-earth fluorescence upconversion phosphors by using a small-molecule binary acid, such as malonic acid, oxalic acid, succinic acid, or tartaric acid as capping
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