Relevant bibliographies by topics / Tartaric stability

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Tartaric stability'

Author: Grafiati
Published: 7 September 2021
Last updated: 29 July 2025

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Journal articles on the topic "Tartaric stability"

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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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2

Pittari, Elisabetta, Sofia Catarino, Mário C. Andrade, and Jorge M. Ricardo-da-Silva. "Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 47–57. http://dx.doi.org/10.1051/ctv/20183301047.

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Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic character
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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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Mukhamedyarova, Lilia I., Sergey G. Bezryadin, Elena Yu Klukvina, Vladimir V. Chevela, and Valentina Yu Ivanova. "Composition, stability and stereo effects of zirconium(IV) dl-tartrate formation." Butlerov Communications 57, no. 2 (2019): 28–34. http://dx.doi.org/10.37952/roi-jbc-01/19-57-2-28.

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The system of zirconium (IV) – dl-tartaric acid for metal: ligand 1: 1, 1: 2 and 1: 3 ratios in aqueous solution has been studied by means of using potentiometric titration method in combination with mathematical modeling. The comparison of Bjerrum functions from pH for zirconium(IV) systems: d-tartaric acid and zirconium (IV): dl-tartaric acid, has revealed the following features in the behavior of the curves: the degree of titration for the complexes at a fixed pH value for systems with dl-tartaric acid is more than for d-acid. The CPESSP software complex has calculated the composition, stab
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Cherviak, Sofia, Nadezhda Anikina, Nonna Gnilomedova, and Antonina Vesyutova. "Study of the effect of organic acids on the crystal stability of wines." E3S Web of Conferences 285 (2021): 05004. http://dx.doi.org/10.1051/e3sconf/202128505004.

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The loss of solubility of tartaric acid salts of potassium and calcium is the reason for precipitation of crystal sediment in wine. The aim of this work was to study the morphological characteristics of crystal sediment of wines obtained by varying the acidic complex of the must using different technological methods. The approach of must de-oxidation, as well as the introduction of citric acid, provided a decrease in the temperature of saturation with calcium tartrate by 5.8-11.3 °C. At the same time, when introducing the tartaric acid, an inverse relation was noted - the indicator value incre
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Martínez-Pérez, Maria Pilar, Ana Belén Bautista-Ortín, Valerie Durant, and Encarna Gómez-Plaza. "Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins." Foods 9, no. 9 (2020): 1275. http://dx.doi.org/10.3390/foods9091275.

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The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality and can even be a legal issue in some countries. Different methodologies are used in wineries to substitute the classical low-temperature stabilization process, which is an effective but costly process. This study comprises two years of experiments with red wines at an industrial scale. In the first year of the experiment, two subtractive methods (
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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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Tuslinah, Lilis, Firman Gustaman, Desi Silviani, and Mira Rohimah. "COMPARISON OF ANTHOCYANIN STABILITY OF ETHANOL EXTRACT Etlingera elatior (Jack) R.M. Sm. WITH COOPIGMENTATION OF TARTRIC ACID AND GALIC ACID." Jurnal Farmasi Sains dan Praktis 7, no. 3 (2022): 233–40. http://dx.doi.org/10.31603/pharmacy.v7i3.6081.

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Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm), to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being copigmented with tatric acid and gallic acid through the value of % color retention of anthocyanins using the UV-VIS Spectrophotometry method. Based on the test results, copigmentation with tartaric acid ratio 1: 75 mmol and gallic acid 1: 100 nmol is the optimal ratio to stabilize anthocyanins at p
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Meng, Xue Hua, Zu Quan Jin, Qing Li та Ji Xiu Zhang. "Analysis for the Influence of the Admixture on the Solidification Rate of Expansion of the α-High-Strength Gypsum Plaster". Advanced Materials Research 446-449 (січень 2012): 1153–57. http://dx.doi.org/10.4028/www.scientific.net/amr.446-449.1153.

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The α-type high-strength gypsum with its superior strength and performance is widely used in precision casting, ceramic molds, arts and crafts as well as plaster and GRG self-leveling and other industries that have higher demands to the dimensional stability of the products. Solidification rate of expansion is an important characterized parameters of gypsum volume stability, and also an important indicator of α-High-Strength gypsum plaster. The common adjustment method of Solidification rate of expansion is to add additives to change the gypsum hydration process. But the influences of differen
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Dutton, Philip J., Thomas M. Fyles, and Susan J. McDermid. "Synthesis and metal ion complexation behavior of polycarboxylate 18-crown-6 ethers derived from tartaric acid." Canadian Journal of Chemistry 66, no. 5 (1988): 1097–108. http://dx.doi.org/10.1139/v88-181.

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The metal ion complexation behavior of four 18-crown-6 ethers derived from (+)- and meso-tartaric acid is examined. Preparations of a meso-crown ether diacid and of a crown ether hexacid from three units of (+)-tartaric acid are described. Acidity constants and stability constants for complexation of metal cations in aqueous solution were determined by potentiometric titration. The complexes are substantially stabilized by favourable electrostatic interactions and are of similar stability to complexes of cryptands and EDTA. The complexation behavior of the series can be rationalized in terms o
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Dissertations / Theses on the topic "Tartaric stability"

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Morello, Alessandro. "Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization." Master's thesis, ISA/UL, 2012. http://hdl.handle.net/10400.5/8625.

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Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia<br>The sensitivity of metatartaric acid (MA) to high temperatures is the main limit for its actual use in enology. For this reason MA is generally used only for ready-to-drink wines that are stored for few months in bottle. The objective of this work was to obtain more information about the use of MA in order to prevent tartaric salts precipitation in wine by monitoring its effectiveness along the time. Tartaric stability was followed in a white wine during a ten-week experiment. 10 g/Hl of MA was added to wines with different
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Simões, Madalena. "Estabilização tartárica em vinhos." Master's thesis, Universidade de Évora, 2014. http://hdl.handle.net/10174/13050.

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A instabilidade do vinho em relação ao ácido tartárico e seus sais é ainda um problema para os produtores de vinhos, sendo a estabilização tartárica dos mesmos, uma prática corrente em enologia. A eliminação de uma fração do ácido tartárico é geralmente conseguida pela sua precipitação pelo frio, com intervenção de catiões presentes no vinho, nomeadamente potássio (K) e cálcio (Ca). Existem no entanto outras alternativas, como por exemplo resinas de troca iónica que removem os catiões K e Ca, evitando a precipitação do ácido tartárico. Este estudo pretende contribuir para a compreensão do fenó
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SCHWARTZ, VERONIQUE. "Protection des cetones insaturees steroides en position 3 par des cetals tartriques." Nice, 1995. http://www.theses.fr/1995NICE4832.

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La preparation d'analogues structuraux de l'acetate de nomegestrol, comportant diverses modifications en position 17, a constitue un des objectifs de recherche des laboratoires theramex. Pour cela, nous avons donc ete conduits a etudier la protection de l'enchainement particulier 6-methyl-dienonique en serie 19-nor steroide, en vue d'aboutir a un intermediaire de synthese 17-cetonique. L'utilisation des cetals glycoliques classiques ne convenait pas a cause de la grande sensibilite a l'hydrolyse acide des composes prepares. Nous avons donc envisage un autre groupement protecteur: les cetals ta
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Book chapters on the topic "Tartaric stability"

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Suran, Fu, and Li Lemin. "DETERMINATION OF THE STABILITY CONSTANTS OF RARE EARTH-TETRACYCLINE-CITRIC (MALIC, TARTARIC, SALICYLIC) ACIDS MIXED LIGAND COMPLEXES." In New Frontiers in Rare Earth Science and Applications. Elsevier, 1985. http://dx.doi.org/10.1016/b978-0-12-767661-6.50033-3.

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Ali, Rashid. "Low Melting Mixture of L-(+)-Tartaric Acid and N,N′-Dimethyl Urea: A New Arrival in the Green Organic Synthesis." In Current Topics in Chirality - From Chemistry to Biology. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97392.

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After the first report of deep eutectic mixtures by the team of Abbott in 2003, the advent of green synthesis has been progressively changing the way synthetic chemistry is thought and also taught. Since then, a plethora of efforts worldwide have been taken to stretch the ideas of sustainable as well as environmentally benign approaches to do the crucial synthetic organic transformations under operationally simple yet effective conditions. Although, till date, several green synthetic strategies for examples ultrasound, microwaves, flow as well as grindstone chemistry etc., and green reaction m
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Conference papers on the topic "Tartaric stability"

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Jovancicevic, V., and D. Hartwick. "A New Electrochemical Approach for Evaluation of Corrosion Inhibitors in Neutral Aqueous Solutions." In CORROSION 1997. NACE International, 1997. https://doi.org/10.5006/c1997-97281.

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Abstract A new comprehensive electrochemical approach to corrosion inhibitor evaluation in neutral aqueous solutions has been developed. It consists of using concurrently three different but complementary electrochemical methods. Linear polarization resistance (LPR), concentration-step potentiostatic (CSP) and constant-concentration potentiostatic (CCP) methods are used to determine the overall corrosion rates, corrosion inhibition mechanism, and stability of the passive oxide film in the presence of corrosion inhibitors. This approach has been used successfully to evaluate corrosion inhibitio
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Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f
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Nicu, Mihaela I., Laura A. Ionascu, Felicia N. Dragolici, Corneliu N. Turcanu, Gheorghe Gh Rotarescu, and Gheorghe C. Dogaru. "Conditioning of Pretreated LLW Generated by the Decontamination of VVR-S Nuclear Research Reactor Primary Circuit." In ASME 2013 15th International Conference on Environmental Remediation and Radioactive Waste Management. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/icem2013-96063.

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Concentration of complexing acids solutions (oxalic acid, tartaric acid and citric acid) used in radioactive decontamination by chemical method affects both the mechanical stability and the chemical stability of cement matrix. The paper presents the works performed related to the chemical pretreatment of these organic acids solutions using as neutralizing agent Ca(OH)2. In this way it was possible to increase the concentration of organic acids solutions used and the soluble complex radionuclides passing in chemical precipitates, these affecting in a smaller manner the mechanical stability of t
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Bosso, Antonella, Massimo Guaita, Silvia Motta, Loretta Panero, Andriani Asproudi, and Maurizio Petrozziello. "Effetto dei poliaspartati sulla stabilità tartarica e sul colore dei vini rossi." In 38th World Congress of Vine and Wine (Part 2). EDP Sciences, 2015. http://dx.doi.org/10.1051/oivconf/201506002.

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Reports on the topic "Tartaric stability"

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Vargas Rojas, Manuela, Felipe Salcedo Galán, and Jorge Medina Perilla. Processability study of thermoplastic starch/poly(Butylene Succinate Adipate) blends in a reactive extrusion. Universidad de los Andes, 2024. https://doi.org/10.51573/andes.pps39.ss.bbb.3.

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Growing concerns about ocean contamination from fossil fuel based polymers have created a demand for biodegradable alternatives, particularly for packaging applications. Thermoplastic starch (TPS) is a promising, eco-friendly biopolymer but has poor mechanical properties and high hydrophilicity. To address these issues, this article explores modifying starches through reactive extrusion and blending them with other biodegradable polymers. The study evaluates blends of native or acetylated starch with poly(butylene succinate) adipate (PBSA), using glycerol as a plasticizer and tartaric acid as
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