T1807
L-(+)-酒石酸
BioXtra
别名:
(2R,3R)-(+)-酒石酸, 左旋酒石酸
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关于此项目
线性分子式:
HO2CCH(OH)CH(OH)CO2H
化学文摘社编号:
分子量:
150.09
Beilstein:
1725147
EC 号:
MDL编号:
UNSPSC代码:
12352209
PubChem化学物质编号:
NACRES:
NA.26
蒸汽密度
5.18 (vs air)
质量水平
产品线
BioXtra
方案
≥98%
表单
powder
自燃温度
797 °F
杂质
≤0.002% Phosphorus (P)
≤0.1% Insoluble matter
灼烧残渣
≤0.1%
mp
170-172 °C (lit.)
溶解性
H2O: 1 M at 20 °C, clear, colorless
痕量阴离子
chloride (Cl-): ≤0.05%
sulfate (SO42-): ≤0.05%
痕量阳离子
Al: ≤0.002%
Ca: ≤0.005%
Cu: ≤0.0005%
Fe: ≤0.005%
K: ≤0.005%
Mg: ≤0.001%
NH4+: ≤0.05%
Na: ≤0.005%
Pb: ≤0.001%
Zn: ≤0.0005%
SMILES字符串
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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相关类别
一般描述
Tartaric acid is a dicarboxylic acid and occurs as two enantiomers and an achiral meso compound. The L-(+)-tartaric acid is extensively found in nature. It is an acid present in fruits such as grapes and bananas. It possesses an astringent and citrus flavor.
应用
L-(+)-Tartaric acid has been used:
- in filter-sterilized synthetic grape juice for feast fermentation
- in crystallization experiment
- to test the influence of stereospecific interactions between stereoisomers of tartaric acid and proteins during crystallogenesis
生化/生理作用
L-(+)-Tartaric acid serves as a donor ligand for biological processes. It is used as a food additive in candies and soft drinks to impart a sour taste.
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
302.0 °F - closed cup
闪点(°C)
150 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
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Asherie N, et al.
Crystal Growth & Design, 9(9), 4189-4198 (2009)
4.16-human-environment interactions?Taste
Izawa K, et al.
Comprehensive Natural Products II, 631-671 (2010)
Acetogenin (Polypriopionate) Derived Auxiliaries: Tartaric Acid
Comprehensive Chirality (2012)
Higher Denticity Ligands
Comprehensive Coordination Chemistry II (2003)
Effects of protein purity and precipitant stereochemistry on the crystallization of thaumatin
Asherie N, et al.
Crystal Growth & Design, 8(12), 4200-4207 (2008)
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