V900613
D-(−)-Tartaric acid
Vetec™, reagent grade, 99%
Synonym(s):
(2S,3S)-(−)-Tartaric acid, D-Threaric acid
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About This Item
Linear Formula:
HO2CCH(OH)CH(OH)CO2H
CAS Number:
Molecular Weight:
150.09
EC Number:
205-695-6
UNSPSC Code:
12352300
PubChem Substance ID:
Beilstein/REAXYS Number:
1725145
MDL number:
Assay:
99%
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
grade
reagent grade
description
synthetic
product line
Vetec™
assay
99%
mp
172-174 °C (lit.)
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Other Notes
Unnatural isomer
Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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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
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
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
Jorge Regueiro et al.
The British journal of nutrition, 111(9), 1680-1685 (2014-02-11)
The availability of biomarkers that allow the estimation of the intake of specific foods and dietary components, as an alternative or addition to self-reported dietary questionnaires, could greatly enhance the effectiveness of nutritional research. The aim of the present study
Anne Toboldt et al.
Applied and environmental microbiology, 78(20), 7347-7357 (2012-08-14)
In this study, the population structure, incidence, and potential sources of human infection caused by the d-tartrate-fermenting variant of Salmonella enterica serovar Paratyphi B [S. Paratyphi B (dT+)] was investigated. In Germany, the serovar is frequently isolated from broilers. Therefore
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