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798665

Sigma-Aldrich

L-(+)-Tartaric acid

anhydrous, free-flowing, Redi-Dri, ACS reagent, ≥99.5%

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Synonym(s):
(2R,3R)-(+)-Tartaric acid, L-Threaric acid
Linear Formula:
HO2CCH(OH)CH(OH)CO2H
CAS Number:
Molecular Weight:
150.09
Beilstein:
1725147
EC Number:
MDL number:
PubChem Substance ID:

grade

ACS reagent
anhydrous

Quality Level

vapor density

5.18 (vs air)

product line

Redi-Dri

Assay

≥99.5%

form

crystalline powder
crystals

optical activity

[α]20/D +12.4°, c = 20 in H2O

optical purity

ee: 99% (GLC)

autoignition temp.

797 °F

quality

free-flowing

impurities

≤0.002% S compounds
≤0.005% insolubles

ign. residue

≤0.02%

mp

170-172 °C (lit.)

solubility

water: soluble 150 g/L at 25 °C

anion traces

chloride (Cl-): ≤0.001%
oxalate (C2O42-): passes test
phosphate (PO43-): ≤0.001%

cation traces

Fe: ≤5 ppm
heavy metals (as Pb): ≤5 ppm

SMILES string

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

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-/m1/s1

InChI key

FEWJPZIEWOKRBE-JCYAYHJZSA-N

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Application

Chiral building block for natural products. Also forms a Diels-Alder catalyst with TiCl2(O-i-Pr)2.

Legal Information

Redi-Dri is a trademark of Sigma-Aldrich Co. LLC

Pictograms

Corrosion

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Eye Dam. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

302.0 °F - closed cup

Flash Point(C)

150 °C - closed cup


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Chemistry Letters (Jpn), 1967-1967 (1986)
Chemistry Letters (Jpn), 2409-2409 (1987)
Organic salts of L-tartaric acid: materials for second harmonic generation with a crystal structure governed by an anionic hydrogen-bonded network.
Aakeroy CB, et al.
Journal of the Chemical Society. Chemical Communications, 7, 553-555 (1992)
Asymmetric synthesis of both enantiomers of pyrrolidinoisoquinoline derivatives from L-malic acid and L-tartaric acid.
Lee YS, et al.
The Journal of Organic Chemistry, 60(22), 7149-7152 (1955)
Organic acid profile of Turkish white grapes and grape juices.
Soyer Y, et al.
J. Food Compos. Anal., 16(5), 629-636 (2003)

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