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Journal articles on the topic 'Tartaric acid'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

YAMAMOTO, Yoshikazu. "L(+)-Tartaric acid. d-Tartaric acid." Journal of Synthetic Organic Chemistry, Japan 48, no. 1 (1990): 71–72. http://dx.doi.org/10.5059/yukigoseikyokaishi.48.71.

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2

Mat Jubri Shamsuddin, Mustafa. "Tartaric Acid: An Analysis of Its Halal Status in Islamic Dietary Laws." Journal of Muwafaqat 7, no. 2 (2024): 11–27. https://doi.org/10.53840/muwafaqat.v7i2.177.

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This study examines the halal status of tartaric acid in Islamic dietary laws, focusing on four objectives: identifying sources, production methods, and effects; assessing ethanol content and intoxication potential; analysing the application of istihalah and istihlak principles; and establishing parameters for halal certification. The research employs a qualitative approach, utilizing library research to review fatwas, contemporary halal food science studies, and scientific literature on tartaric acid. Data analysis involves comparative, thematic, and interpretative techniques. Key findings re

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3

Spiller, Gene A., Jon A. Story, Emily J. Furumoto, Jo Carol Chezem, and Monica Spiller. "Effect of tartaric acid and dietary fibre from sun-dried raisins on colonic function and on bile acid and volatile fatty acid excretion in healthy adults." British Journal of Nutrition 90, no. 4 (2003): 803–7. http://dx.doi.org/10.1079/bjn2003966.

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Sun-dried raisins are a source of dietary fibre and tartaric acid. The effects of tartaric acid on colon function have not been the focus of extensive research. The purpose of the present study was to evaluate the effects of dietary fibre and tartaric acid from sun-dried raisins on colon function and on faecal bile acid and short-chain fatty acid (SCFA) excretion in healthy adults. Thirteen healthy subjects were fed 120 g sun-dried raisins/d or 5 g cream of tartar (equivalent to the tartaric acid in 120 g sun-dried raisins)/d for 9 weeks, divided into 3-week cycles. The experimental diets were

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4

Fronczek, Frank R., Richard D. Gandour, Thomas M. Fyles, Philippa J. Hocking, Susan J. McDermid, and P. Daniel Wotton. "Polycarboxylate crown ethers from meso-tartaric acid." Canadian Journal of Chemistry 69, no. 1 (1991): 12–19. http://dx.doi.org/10.1139/v91-003.

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The synthesis of crown ethers derived from meso-tartaric acid was investigated. The sodium salt of the bis(dimethylamide) of meso-tartaric acid reacted with diethylene glycol ditosylate to give a mixture of 18-crown-6 tetraamide and 27-crown-9 hexaamide crown ethers. The 2R,3S,11S,12R 18-crown-6 isomer crystallized in triclinic space group [Formula: see text] (a = 7.557(2), b = 8.866(2), c = 10.4133(13) Å, α = 94.13(2), β = 95.86(2), γ = 99.26(2)°, R = 0.040 for 2090 observed of 3129 unique reflections). The structures of the remaining products were then assigned from the NMR spectra. The solu

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5

Synoradzki, Ludwik, Pawel Ruśkowski, and Urszula Bernaś. "TARTARIC ACID AND ITSO-ACYL DERIVATIVES. PART 1. SYNTHESIS OF TARTARIC ACID ANDO-ACYL TARTARIC ACIDS AND ANHYDRIDES." Organic Preparations and Procedures International 37, no. 1 (2005): 37–63. http://dx.doi.org/10.1080/00304940509355401.

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6

Luner, Paul E., Aditya D. Patel, and Dale C. Swenson. "(\pm)-Tartaric acid." Acta Crystallographica Section C Crystal Structure Communications 58, no. 6 (2002): o333—o335. http://dx.doi.org/10.1107/s0108270102006650.

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7

Li, Menghan, Jing Su, Huanqi Yang, et al. "Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation." Horticulturae 9, no. 11 (2023): 1173. http://dx.doi.org/10.3390/horticulturae9111173.

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Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality. This review presents a comprehensive overview of the advances made in previous investigations on grape tartaric acid. It elucidates the structural properties, distribution characteristics, biosynthesis, catabolism, and transcriptional regulation of grape tartaric acid, and also speculates on the regulatory mechanism of tartaric acid based on the modulation of ascorbic acid-related transcription factors. Furthermore, this review p

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8

Etim, Effiong Ukorebi. "Enhancement of tartaric acid modified washing solutions for lead decontamination of tropical soils." Ovidius University Annals of Chemistry 31, no. 1 (2020): 27–32. http://dx.doi.org/10.2478/auoc-2020-0006.

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AbstractTartaric acid is generally not an effective soil washing solution, hence this study focuses on enhancing its usage for soil-Pb decontamination. Three tropical soil types (sandy, clay and loamy) with different lead concentrations were subjected to single batch washing using 0.01, 0.1, 0.5 and 1 M tartaric acid with 5% and 10% KCl modification at 3% soil-pulp-density for 2, 6, 12 and 24 h washing time. The optimum washing conditions were 1 M tartaric acid at 24 h washing time, with Pb removal efficiency: sandy- 94.3%, clay-67.6% and loamy-36.8%. Modification of tartaric acid with 5% and

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9

ANIL, BHUSAN BISWAS. "PHYSICO-CHEMICAL STUDIES OF COMPLEX FORMATION BETWEEN MOLYBDIC AND TARTARIC ACIDS. PART III. ULTRAMICROSCOPIC STUDIES ON THE CHANGE OF PARTICLE NUMBER AND CATAPHORETIC VELOCITY OF MOLYBDIC ACID SOL PARTICLES DURING COMPLEX FORMATION." Journal of Indian Chemical Society Vol. 23, Jan-Dec 1946 (2022): 257–60. https://doi.org/10.5281/zenodo.6597952.

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That an appreciable portion of molybdic acid<em> </em>in its sol is present as true solution and also<strong><em> </em></strong>the presence of tartaric acid in the sol transforms the colloidal particles into solution, have been sbown by counting the number of particles per c.c. with an ultramicroscope. The cataphoretic velocity of molybdic acid sol particles, either alone or in presence of tartaric acid at different<em> p</em>H has been studied and the results discussed.

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10

N.V., Zaimenko, and Ivanytska B.O. "The influence of organic acids on growth processes in plants with different ecomorphotype." Plant Introduction 59 (September 1, 2013): 108–14. https://doi.org/10.5281/zenodo.1585272.

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The are results of tartaric, succinic, acetic, oxalic acids effects on growth processes in plants are shown. The potential to control the growth processes and physiological parameters in plants with different ecomorphotypes types of CO<sub>2</sub> metabolism by application of the organic acids in 0.001–0.01 % concentration ware proved.

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11

Jung, Yui Jung. "The Influence of Organic Acid on Color Retention after Dyeing - Focusing on succinic acid and tartaric acid." Journal of Health and Beauty 16, no. 2 (2022): 163–72. http://dx.doi.org/10.35131/ishb.2022.16.2.163.

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12

Resitca, Vladislav, Anatol Balanuta, Iurie Scutaru, et al. "POSSIBILITY AND NECESSITY OF TARTARIC ACID PRODUCTION IN THE REPUBLIC OF MOLDOVA." Journal of Engineering Science 29, no. 1 (2022): 151–63. http://dx.doi.org/10.52326/jes.utm.2022.29(1).14.

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The wine industry has been and remains a source of natural- tartaric acid. The tartaric acid can be obtained from such wastes as grape marcs, yeast, vinasse and wine stone. But the use of these wastes was limited in the Republic of Moldova by the production of tartaric acid lime (calcium tartrate) and wine stone, which were shipped to Ukraine and Armenia where the finished product is obtained. Currently, tartaric acid is used in considerable quantities in the winemaking and food industry, being a quite expensive imported product. The Department of Oenology and Chemistry has developed a complet

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13

Bhanot, Lalitha, Anuj Kumar, Diwakar Shende, and Kailas Wasewar. "Extraction of the Food Additive Tartaric Acid Using Octanol, Methyl Isobutyl Ketone, Kerosene, Mustard Oil, And Groundnut Oil." Hungarian Journal of Industry and Chemistry 51, no. 2 (2023): 15–20. http://dx.doi.org/10.33927/hjic-2023-13.

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Tartaric acid (TA) is a dicarboxylic acid found in bananas, grapes, apples, papaya, cherries, pineapple, pears, mangoes, and tamarind. Due to its widespread use in the food, cosmetic and pharmaceutical industries, it is an essential carboxylic acid. Tartaric acid is produced commercially from wine-industry byproducts and is also present in the industry's effluent. Separating tartaric acid from wastewater is challenging. In this research, tartaric acid was separated from the aqueous phase using chemical and organic solvents such as groundnut oil, mustard oil, kerosene, octanol, and methyl isobu

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14

Fukami, Takanori, Shuta Tahara, Chitoshi Yasuda, and Keiko Nakasone. "Structural Refinements and Thermal Properties of L(+)-Tartaric, D(–)-Tartaric, and Monohydrate Racemic Tartaric Acid." International Journal of Chemistry 8, no. 2 (2016): 9. http://dx.doi.org/10.5539/ijc.v8n2p9.

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<p>Differential scanning calorimetry, thermogravimetric-differential thermal analysis, and X-ray diffraction measurements were performed on single crystals of L(+)-tartaric, D(–)-tartaric, and monohydrate racemic (MDL-) tartaric acid. The exact crystal structures of the three acids, including the positions of all hydrogen atoms, were determined at room temperature. It was pointed out that one of O–H–O hydrogen bonds in MDL-tartaric acid has an asymmetric double-minimum potential well along the coordinate of proton motion. The weight losses due to thermal decomposition of L- and D-tartari

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15

Losev, Evgeniy, та Elena Boldyreva. "The effect of amino acid backbone length on molecular packing: crystalline tartrates of glycine, β-alanine, γ-aminobutyric acid (GABA) and DL-α-aminobutyric acid (AABA)". Acta Crystallographica Section C Structural Chemistry 74, № 2 (2018): 177–85. http://dx.doi.org/10.1107/s2053229617017909.

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We report a novel 1:1 cocrystal of β-alanine with DL-tartaric acid, C3H7NO2·C4H6O6, (II), and three new molecular salts of DL-tartaric acid with β-alanine {3-azaniumylpropanoic acid–3-azaniumylpropanoate DL-tartaric acid–DL-tartrate, [H(C3H7NO2)2]+·[H(C4H5O6)2]−, (III)}, γ-aminobutyric acid [3-carboxypropanaminium DL-tartrate, C4H10NO2 +·C4H5O6 −, (IV)] and DL-α-aminobutyric acid {DL-2-azaniumylbutanoic acid–DL-2-azaniumylbutanoate DL-tartaric acid–DL-tartrate, [H(C4H9NO2)2]+·[H(C4H5O6)2]−, (V)}. The crystal structures of binary crystals of DL-tartaric acid with glycine, (I), β-alanine, (II) a

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16

Dong, Hao, Qing Liu, Yuanyu Tian, and Yingyun Qiao. "Tartaric Acid–Zinc Nitrate as an Efficient Brønsted Acid-Assisted Lewis Acid Catalyst for the Mannich Reaction." Journal of Chemical Research 42, no. 9 (2018): 463–66. http://dx.doi.org/10.3184/174751918x15355426661373.

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Tartaric acid–zinc nitrate has been found to be an efficient Brønsted acid-assisted Lewis acid catalytic system for the facile synthesis of β-amino carbonyl compounds through the one-pot Mannich reaction of aldehydes, aromatic amines and ketones in ethanol at room temperature. Remarkable enhancement of reactivity by tartaric acid (Brønsted acid) was observed in these reactions in the presence of anhydrous zinc nitrate (Lewis acid), due to coordination of the tartaric acid ligand to zinc ions increasing the acidity of the system. This procedure shows some advantages such as mild reaction condit

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17

Junge, Jonas Yde, Anne Sjoerup Bertelsen, Line Ahm Mielby, et al. "Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers." Foods 9, no. 10 (2020): 1425. http://dx.doi.org/10.3390/foods9101425.

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Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found betw

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18

Putranto, W. A., Y. Umardhani, Sulistyo, Yurianto, and A. P. Bayuseno. "Analysis of calcium carbonate polymorphs deposited in water piping system and the effect of tartaric acid additive." MATEC Web of Conferences 159 (2018): 01054. http://dx.doi.org/10.1051/matecconf/201815901054.

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Calcium carbonate (CaCO3) formed in a water piping system was investigated in the presence of chemical additives tartaric acid (0.00 and 10.00 ppm) and various temperatures ((27 and 50ºC). The flow rate inside pipe (35 ml/min) were selected. Solutions of CaCl2 and Na2CO3 were prepared in water with equimolar to Ca2+ concentration of 3000 ppm. The induction time of scale nucleation varied from 24 min to 44 min. An increasing temperature of the solution resulted in more CaCO3 scale, mass, while the higher tartaric acid made the reduced mass of scales by 90%. SEM/EDS analysis verified CaCO3 with

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19

Hasbullah, Umar Hafidz Asy'ari, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, and Rini Umiyati. "Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 1 (2022): 54–69. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.489.

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Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics. This study aimed to examine the effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomized design with three acids in the formulation, namely citric acid, tartaric acid, and malic acid. Samples were analyzed in three replications. Making effervescent tablets was done by compression technique

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20

LEIROSE, G. D., M.-F. GRENIER-LOUS TALOT, and A. H. OLIVEIRA. "L-TARTARIC ACID: PRODUCTION TECHNOLOGY, ECONOMIC GROWTH AND QUALITY CONTROL." Periódico Tchê Química 15, no. 30 (2018): 12–18. http://dx.doi.org/10.52571/ptq.v15.n30.2018.15_periodico30_pgs_12_18.pdf.

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Natural substances are the basis of many types of industries and represent a growing market. The study of these products and the development of analytical methods should accompany this growth to ensure quality and provenance to consumers. An example to be discussed is the L(+)-Tartaric acid, an organic compound of molecular formula C4H6O6. This organic acid is widely applied in wine, food and pharmaceutical industry. It is obtained naturally through the fermentation of fruits, especially grape and tamarind. Synthetically, there are two ways of obtaining L(+)-tartaric acid on industrial scale.

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21

Emmett, Michael. "Recurrent tartaric acid acidosis?" Kidney International 79, no. 2 (2011): 258–59. http://dx.doi.org/10.1038/ki.2010.443.

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22

Mohammed, Abdul-Halim A.-K., and Safa'a Yaseen. "Preparation of Tartaric Acid." Iraqi Journal of Chemical and Petroleum Engineering 1, no. 1 (2000): 50–55. http://dx.doi.org/10.31699/ijcpe.2000.1.9.

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23

Herlina, Nita Kuswardhani, Maria Belgis, and Adinda Tiara. "Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid." E3S Web of Conferences 142 (2020): 03006. http://dx.doi.org/10.1051/e3sconf/202014203006.

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The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The result

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24

Оганесянц, Л. А., А. Л. Панасюк, Д. А. Свиридов, М. Ю. Ганин та А. А. Шилкин. "Определение природы происхождения винной кислоты с использованием метода изотопной масс-спектрометрии". Food processing industry, № 3 (5 березня 2025): 106–9. https://doi.org/10.52653/ppi.2025.3.3.020.

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На сегодняшний день одним из наиболее распространенных способов фальсификации вина является разбавление его водой с целью увеличения объема конечной продукции. При этом, чтобы полученный продукт по физико-химическим показателям соответствовал требованиям действующего стандарта, недобросовестные производители практикуют внесение в разбавленное вино спирта и экстрактивных веществ, включая винную кислоту. Таким образом, выявление присутствия экзогенной винной кислоты в вине является важным этапом при комплексной оценке подлинности и качества вина. В проведенной работе было изучено 22 образца винн

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25

Robert, L., J. Mourgues, Arlette Pamar-Robert, D. Achour, and J. Molinier. "Adsorption of tartaric acid and malic by active carbons." OENO One 29, no. 1 (1995): 49. http://dx.doi.org/10.20870/oeno-one.1995.29.1.1719.

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<p style="text-align: justify;">Adsorption of tartaric acid and malic acid by active carbons bas been tested with six samples of carbons. At acid pH ; the adsorbed amounts of tartaric acid and of malic acid are practically the same. For a solution concentration of 20 g/l, adsorbed amounts from 0.008 to 0.29 gramme for one gramme of carbon have been found, variation which may be due to various states of carbon surface oxidation. Increasing the pH of the solutions shows a dramatic decrease of adsorbed amounts, this decrease being more rapid for tartaric acid than for malic acid. At neutral

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26

Marchitan, Natalia. "Reactive Extraction of Tartaric Acid." Chemistry Journal of Moldova 4, no. 2 (2009): 28–33. http://dx.doi.org/10.19261/cjm.2009.04(2).15.

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The present paper describes the results of reactive extraction of tartaric acid in model systems, which can be used for its separation from secondary wine products. As extractant have been used a normal/isododecyl mixed secondary amine Amberlite LA-2. The following parameters of the separation process have been varied: nature of diluent and modifier; modifier concentration; concentration, temperature and pH of the tartaric acid solution and the stirring time, and the work intervals have been established. It was concluded that in determinated conditions the extent of tartaric acid extraction at

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27

NAGADEEP, J., P. KAMARAJ, M. ARTHANAREESWARI, and P. A. VIVEKANAND. "Identification of Tartaric Acid Adduct Impurities in Dipyridamole Capsule Formulation Related Substances Method." Asian Journal of Chemistry 33, no. 2 (2021): 307–13. http://dx.doi.org/10.14233/ajchem.2021.22984.

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Two tartaric acid adduct degradation products namely dipyridamole tartaric acid monoester and dipyridamole ditartaric acid ester are observed in a dipyridamole capsule formulation. The adduct impurities are inevitable in the formulation due to the interaction of multilayers of dipyridamole on tartaric acid pellets. Present study reported a simple procedure for generating these two major adducts degradation products from a mixture of dipyridamole drug substance and tartaric acid by stress study. The obtained stress mixture was characterized by liquid chromatography-tandem mass spectrometry (LC-

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Qin, Rongxiu, Haiyan Chen, Rusi Wen, Guiqing Li та Zhonglei Meng. "Effect of Boric Acid on the Ionization Equilibrium of α-Hydroxy Carboxylic Acids and the Study of Its Applications". Molecules 28, № 12 (2023): 4723. http://dx.doi.org/10.3390/molecules28124723.

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To investigate the synergistic catalytic effects of boric acid and α-hydroxycarboxylic acids (HCAs), we analyzed and measured the effects of the complexation reactions between boric acid and HCAs on the ionization equilibrium of the HCAs. Eight HCAs, glycolic acid, D-(−)-lactic acid, (R)-(−)-mandelic acid, D-gluconic acid, L-(−)-malic acid, L-(+)-tartaric acid, D-(−)-tartaric acid, and citric acid, were selected to measure the pH changes in aqueous HCA solutions after adding boric acid. The results showed that the pH values of the aqueous HCA solutions gradually decreased with an increase in t

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Synoradzki, Ludwik, Urszula Bernaś, and Pawel Ruśkowski. "TARTARIC ACID AND ITSO-ACYL DERIVATIVES. PART 2. APPLICATION OF TARTARIC ACID AND OFO-ACYL TARTARIC ACIDS AND ANHYDRIDES. RESOLUTION OF RACEMATES." Organic Preparations and Procedures International 40, no. 2 (2008): 163–200. http://dx.doi.org/10.1080/00304940809458084.

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30

Kousar, Mubeen, Umme Salma, Taous Khan, and Abdul Jabbar Shah. "Antihypertensive Potential of Tartaric Acid and Exploration of Underlying Mechanistic Pathways." Dose-Response 20, no. 4 (2022): 155932582211357. http://dx.doi.org/10.1177/15593258221135728.

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Tartaric acid is capable of balancing blood pressure. It is the main constituent of antihypertensive agents (grapes and wine) and has not been scientifically explored as an antihypertensive remedy. This study aimed to investigate the antihypertensive effect of a low-dose tartaric acid in vivo and explore underlying mechanisms in vitro. Intravenous administration of tartaric acid at the dose of 50 µg/kg caused a % fall in mean arterial pressure (MAP) in normotensive and hypertensive rats [51.5 ± 1.7 and 63.5 ± 2.9% mmHg]. This hypotensive effect was partially inhibited by atropine (1 mg/kg) and

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31

Fonseca, Alvaro. "Utilization of tartaric acid and related compounds by yeasts: taxonomic implications." Canadian Journal of Microbiology 38, no. 12 (1992): 1242–51. http://dx.doi.org/10.1139/m92-205.

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A survey of yeasts capable of growing on L(+)-tartaric acid as the sole source of carbon and energy showed that this organic acid is assimilated by a significant number of species of basidiomycetous affinity and is seldom utilized by ascomycetous yeasts. This conclusion was further supported by the fact that among approximately 100 isolates from various natural substrates, using selective media with L(+)-tartaric acid, only one strain of ascomycetous affinity was obtained. In a more comprehensive survey 442 yeast strains belonging to 138 species, mostly of basidiomycetous affinity, were also s

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Wagalgave, Sopan M., Mahmood D. Aljabri, Keerti Bhamidipati, et al. "Characteristics of the pH-regulated aggregation-induced enhanced emission (AIEE) and nanostructure orchestrate via self-assembly of naphthalenediimide–tartaric acid bola-amphiphile: role in cellular uptake." New Journal of Chemistry 45, no. 19 (2021): 8775–85. http://dx.doi.org/10.1039/d0nj05845a.

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33

Suhesti, Tuti Sri, Warsinah Warsinah, and Pitra Wulandari. "Optimizing effervescent granules of butterfly pea (Clitoria ternatea L) flower ethanol extract as antioxidant." Acta Pharmaciae Indonesia : Acta Pharm Indo 10, no. 1 (2022): 5803. http://dx.doi.org/10.20884/1.api.2022.10.1.5803.

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Background: Butterfly pea (Clitoria ternatea) contains secondary metabolites, including flavonoids, saponins, terpenoids, tannins, and anthocyanins which have antioxidant activity.  Objective: This research aims to produce the effervescent granule preparations of the butterfly pea flower ethanol extract with the optimal concentrations of citric acid and tartaric acid.  Methods: Butterfly pea flower was extracted using 70% ethanol. Effervescent granules were made using the wet granulation method in eight formulas containing citric acid and tartaric acid. The physical properties of g

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34

Gonzalez, Susana V., and Per Carlsen. "Investigation of tartaric acid amide formation by thermolysis of tartaric acids with alkylamines." Arkivoc 2011, no. 9 (2011): 325–36. http://dx.doi.org/10.3998/ark.5550190.0012.924.

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35

Vicol, Crina, and Gheorghe Duca. "Influence of tartaric acid on the free radical scavenging activity of ascorbic acid." Revista de Ştiinţă, Inovare, Cultură şi Artă "Akademos" 1, no. 56 (2020): 39–43. https://doi.org/10.5281/zenodo.4094736.

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Tartaric acid (AT) is an organic acid found in grapes and wines and known as a good preventive anti-oxidant and a metal chelation agent, used to ameliorate the quality of grape products. To prevent the oxidation of the coloring and organoleptic fractions of musts, juices and wines, ascorbic acid (AA) is also used in oenology. However, less information is provided about the synergistic influence of AT on the free radical scavenging activity of common antioxidants like AA. In this study, the contribution of different concentrations of tartaric acid on the antioxidant activity of ascorbic acid (A

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Martelo-Vidal, M. J., and M. Vázquez. "Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds." Czech Journal of Food Sciences 32, No. 1 (2014): 37–47. http://dx.doi.org/10.17221/167/2013-cjfs.

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Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated.

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Inci, I., Y. S. Asçi, and A. F. Tuyun. "Reactive Extraction of L (+) Tartaric Acid by Amberlite LA-2 in Different Solvents." E-Journal of Chemistry 8, s1 (2011): S509—S515. http://dx.doi.org/10.1155/2011/167945.

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The extraction of L(+) tartaric acid from aqueous solutions by amberlite LA-2 is a secondary amine mixture in different diluent solvents. Extraction equilibria of L(+) tartaric acid by amberlite LA-2 in 1-octanol, cyclohexane, isooctane, hexane, methyl isobutyl ketone (MIBK) solvents at temperature 298.15 K have been measured. The batch extraction experiments distribution coefficients (D), loading factors (Z) and extraction efficiency (E) were calculated. The maximum removal of L(+) tartaric acid is 91 % with MIBK and 0.92 mol.L-1initial concentration of Amberlite LA-2.

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Bem, S., and W. S. Ostrowski. "Effect of tartaric acid on conformation and stability of human prostatic phosphatase: an infrared spectroscopic and calorimetric study." Acta Biochimica Polonica 48, no. 3 (2001): 755–62. http://dx.doi.org/10.18388/abp.2001_3910.

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The solution structure and thermal stability of human prostatic acid phosphatase (hPAP) in the absence and in the presence of tartaric acid were studied by Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). The temperature dependence of the infrared spectrum and DSC scans indicate that hPAP undergoes thermal unfolding at a temperature between 49.5 and 52.5 degrees C. Binding of tartaric acid does not lead to major changes in the secondary structure of hPAP, however, hPAP with bound tartaric acid shows a significantly increased thermal stability. These r

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Fernández-Cabán, Carlos, Burcu Karagoz, Petro Kondratyuk, and Andrew J. Gellman. "Structure sensitive enantioselectivity on surfaces: tartaric acid on all surfaces vicinal to Cu(111)." Materials Advances 3, no. 4 (2022): 2191–99. http://dx.doi.org/10.1039/d1ma00876e.

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Maps of reaction rate constants across all surface orientations vicinal to Cu(111) reveal that d-tartaric acid decomposes preferentially on Cu(hkl)S surfaces while l-tartaric acid decomposes preferentially on Cu(hkl)R orientations.

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Gan, Changsheng. "Asymmetric nitroaldol reaction with a chiral copper complex derived from D-tartaric acid." Canadian Journal of Chemistry 86, no. 3 (2008): 261–63. http://dx.doi.org/10.1139/v08-012.

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A novel catalytic enantioselective Henry reaction has been developed using a tetradentate copper complex derived from D-tartaric acid to give β-nitroalkanols in moderate to high enantioselectivities.Key words: Henry reaction, D-tartaric acid, enantioselective, β-nitroalkanols.

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Farrell, Dorcas M. M., George Ferguson, Alan J. Lough, and Christopher Glidewell. "Chiral versus racemic building blocks in supramolecular chemistry: tartrate salts of organic diamines." Acta Crystallographica Section B Structural Science 58, no. 2 (2002): 272–88. http://dx.doi.org/10.1107/s0108768101019632.

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In the 1:1 adducts C12H10N2·C4H6O6 formed between 1,2-bis(4′-pyridyl)ethene and racemic tartaric acid [(I), triclinic P\bar 1, Z′ = 1] and (2R,3R)-tartaric acid [(II), triclinic P1, Z′ = 2], the ionic components are linked by hard hydrogen bonds into single sheets, which are further linked by C—H...O hydrogen bonds. In the analogous adducts C10H18N2·C4H6O6 formed by 4,4′-bipyridyl with racemic tartaric acid [(III), triclinic P\bar 1, Z′ = 1] and the chiral acid [(IV), monoclinic P21, Z′ = 1], the hard hydrogen bonds generate bilayers which are again linked by C—H...O hydrogen bonds. Piperazine

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Lord, Richard S., Cheryl K. Burdette, and J. Alexander Bralley. "Significance of Urinary Tartaric Acid." Clinical Chemistry 51, no. 3 (2005): 672–73. http://dx.doi.org/10.1373/clinchem.2004.036368.

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Schulten, Johanna, Maximilian Pfister, Sarah Illi, and Peter Klüfers. "Dibutylsilylene Derivatives of Tartaric Acid." Zeitschrift für anorganische und allgemeine Chemie 640, no. 1 (2013): 63–67. http://dx.doi.org/10.1002/zaac.201300501.

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Pagliosa, Frida Maciel, Carlos Eugênio Daudt, Alceni Augusta Werle, and Maria Cladis Mezzomo da Silva. "Novo método extrativo de um produto natural." Ciência e Natura 13, no. 13 (1991): 97. http://dx.doi.org/10.5902/2179460x26292.

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D-tartaric acid is very commom in the vegetal kingdon and its consumption in Brazil is very large. Tartaric acid was analyzed by the O.I.V. (Office International de Ias Vigne ed du Vin) method. The usual extraction procedures from wine and vine byproducts give a low yield. A new methodology of extration, called Mixed Method is proposed; its basead on pH controI of the tartaric liquid, alI the way until crystals are formed.

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Zhou, Hui, Wei Yang, Miao Liu, Shi Liang Li, and Qian Qian Li. "Effects of EDTA and Organic Acids on Cd Desorption from Zhangshi Irrigation Area Soil." Advanced Materials Research 356-360 (October 2011): 1566–69. http://dx.doi.org/10.4028/www.scientific.net/amr.356-360.1566.

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The effects of the added EDTA and organic acids (oxalic acid, tartaric acid and acetic acid) on Cd desorption of Zhangshi Irrigation Area (ZIR)contaminated soil of Shenyang city was investigated by batch balance experiments, in which the concentrations of acids, pH and temperature were examined. The results showed that EDTA, oxalic acid, tartaric acid and acetic acid modified the desorption behaviors of Cd. And the desorption level was EDTA>tartaric acid >oxalic acid >acetic acid. Also, the desorption amount of Cd increased with the concentration ranges from 5 to 40mmol/L; the desorbe

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Apsari, Puput Andi, Dewi Nur Eka Sari, Aris Perdana Kusuma, and Oktavia Indrati. "Effervescent Tablet Formulation Melinjo Seed Extract (Gnetum gnemon L.) Using PEG 6000 As Lubricant and Citric Acid - Tartaric Acids As Acid Sources." JURNAL EKSAKTA 18, no. 1 (2018): 30–41. http://dx.doi.org/10.20885/eksakta.vol18.iss1.art4.

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Melinjo seeds (Gnetum gnemonÂ L.) have antioxidant properties one of which is from phenol compounds. However, there is no pharmaceutical dosage form of melinjo seeds especially effervescent tablet. The purpose of this research was to determine the best variation of citric-tartaric acid and PEG 6000 from effervescent tablet of melinjo seed extract. The effervescent tablet of melinjo seed extract were formulated with variation of citric-tartaric acid 25%:75%, 65%:35%, 50%:50%, 20%:80% and PEG 6000 0%, 2%, 3%, up to 5%. The effervescent tablet were made by melting parts of acids and bases, added

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Jančářová, Irena, Luděk Jančář, Alice Náplavová, and Vlastimil Kubáň. "Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening." Open Chemistry 11, no. 10 (2013): 1575–82. http://dx.doi.org/10.2478/s11532-013-0288-2.

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AbstractChanges of total content of phenolic substances, alteration in total titratable acidity and differences in tartaric acid content in grapes of four white (Müller-Thurgau — MT, Pinot Blanc — Rulandské bílé in Czech, RB, Sauvignon (Sg), and Muscat Ottonel — Muškát Ottonel in Czech, MO) and two blue (Dornfelder — Df and Blue Frankish — Frankovka in Czech, Fr) grapevine varieties throughout their growth, ripening and maturing (July–November). Potentiometric titration was applied for the determination of total titratable acids in grapes (expressed as tartaric acid equivalents in g L−1). A sp

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Cheng, Guo Ling, Xue Bai, and Qun Hui Wang. "Effects of Natural Organic Acids on Growth of Maize and Uptake of Copper and Lead by Maize in Contaminated Soil." Advanced Materials Research 322 (August 2011): 21–24. http://dx.doi.org/10.4028/www.scientific.net/amr.322.21.

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Seven kinds of natural organic acids were added to moderate artiﬁcial contaminated soil to investigate the effects of natural organic acids on growth of maize seedlings and phytoextraction of copper and lead by maize. The results show that the effects of organic acids on plant growth are different in Cu and Pb contaminated soil. The natural organic acids can change the dry matter distribution of the shoot and the root, oxalic acid and tartaric acid can increase the root biomass in different degrees. Oxalic acid and tartaric acid can signiﬁcantly increase the concentrations and uptake of Cu and

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Zhang, Hanwen, and Rui Cui. "Separation of Copper and Nickel Metal Ions from Electroplating Wastewater by Ultrafiltration with Tartaric Acid and Sodium Citrate Reinforced Sodium Polyacrylate Complexation." Membranes 14, no. 11 (2024): 240. http://dx.doi.org/10.3390/membranes14110240.

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In this study, sodium polyacrylate (PAAS) and ultrafiltration membranes were used to extract and separate Cu2+ and Ni2+ ions from electroplating wastewater. The effects of pH, the P/M ratio (mass ratio of sodium polyacrylate to metal ions), tartaric acid, and sodium citrate on the complexation of Cu2+ and Ni2+ by sodium polyacrylate were investigated. The retention of Cu2+ and Ni2+ by PAAS in single metal solutions with a P/M ratio = 4 and pH = 5 differed by 45.36%. When the complexation system of PAAS with a single metal contained tartaric acid and sodium citrate, the retention of PAAS for Cu

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Rajkovic, Milos, Ivana Novakovic, and Aleksandar Petrovic. "Determination of titratable acidity in white wine." Journal of Agricultural Sciences, Belgrade 52, no. 2 (2007): 169–84. http://dx.doi.org/10.2298/jas0702169r.

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The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determin

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