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Journal articles on the topic 'Tartaric stability'

Author: Grafiati

Published: 7 September 2021

Last updated: 29 July 2025

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1

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Vicol, Crina, and Gheorghe Duca. "Synergistic, Additive and Antagonistic Interactions of Some Phenolic Compounds and Organic Acids Found in Grapes." Acta Chimica Slovenica 70, no. 4 (2023): 588–600. http://dx.doi.org/10.17344/acsi.2023.8214.

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The antioxidant interactions between several natural phenolic and non-phenolic compounds (catechin, quercetin, rutin, resveratrol, gallic acid and ascorbic acid) and organic acids (tartaric, citric and dihydroxyfumaric acids) were studied using the DPPH method. Main additive and antagonistic interactions have been found for the combinations of catechin, quercetin, resveratrol and gallic acid with tartaric and citric acids; such behavoir can be due to the enhanced stability of the phenolic compounds in acidic media. Rutin and ascorbic acid showed good synergistic effects with tartaric and citri

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12

Horák, Miroslav, Josef Balík, and Monika Bieniasz. "Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard." Sustainability 13, no. 23 (2021): 13298. http://dx.doi.org/10.3390/su132313298.

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The concentrations of sugars and acids are very important for the quality and the stability of wines. In addition, the proportion of the two main acids, i.e., tartaric acid and malic acid, is a significant factor for wine taste and stability. Over a period of three seasons in an organic vineyard, the influence of leaf area on the concentration of total soluble solids (TSS), pH, titratable acidity (TA), the concentration of tartaric acid and malic acid, and their mutual proportions were monitored. Vines of three varieties (‘Rhine Riesling’, ‘Pinot Gris’, ‘Sauvignon Blanc’) were treated using th

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13

Ali, Ahmed Mahmoud Abdelhaleem, Adel Ahmed Ali, and Ibrahim Abdullah Maghrabi. "Clozapine-carboxylic acid plasticized co-amorphous dispersions: Preparation, characterization and solution stability evaluation." Acta Pharmaceutica 65, no. 2 (2015): 133–46. http://dx.doi.org/10.1515/acph-2015-0014.

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Abstract This study addressed the possibility of forming of co-amorphous systems between clozapine (CZ) and various carboxylic acid plasticizers (CAPs). The aim was to improve the solubility and oral bioavailability of clozapine. Co-amorphous dispersions were prepared using modified solvent evaporation methodology at drug/plasticizer stoichiometric ratios of 1:1, 1:1.5 and 1:2. Solid state characterization was performed using differential scanning calorimetry, X-ray diffraction and infra red spectroscopy. Highly soluble homogeneous co-amorphous dispersions were formed between clozapine and CAP

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14

Wang, Xiaofang, Leping Dang, Guoqiang Zhu, and Hongyuan Wei. "Stability and dehydration kinetics of the monohydrate racemic tartaric acid." Journal of Thermal Analysis and Calorimetry 123, no. 3 (2015): 1919–26. http://dx.doi.org/10.1007/s10973-015-4699-5.

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15

ANIL, BHUSAN BISWAS. "PHYSICO-CHEMICAL STUDIES OF COMPLEX FORMATION BETWEEN MOLYBDIC AND TARTARIC ACIDS. PART II. STUDIES ON THE OPTICAL ROTATION PROPERTIES OF MOLYBDOTARTARIC ACID COMPLEX IN PRESENCE OF DIFFERENT BASES, ACIDS AND ALCOHOLS." Journal of Indian Chemical Society Vol. 23, Jan-Dec 1946 (2022): 249–57. https://doi.org/10.5281/zenodo.6597900.

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The stability of complex molybdotartaric acid in different <em>p</em>H and in solutions containing suitable organic acids, alcohols and phenols which lire expected to form similar co-ordina-tion complex as tartaric acid, has been examined by measuring optical rotatory power. The change of the rotation values of such complex solution has been associated mainly with the preferential formation of the undissociated acid or its ions between <em>p</em>H limits 1.0 and 4 2 and the complex breaks beyond that on either side. The relative affinities of oxalic, malonic, succinic, citric and malic acids f

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16

Sokač, Tea, Veronika Gunjević, Anita Pušek, et al. "Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds." Foods 11, no. 1 (2022): 112. http://dx.doi.org/10.3390/foods11010112.

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Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds’ stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (V

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17

Pradana, Aditya Trias, Christentia Steffany, and Rika Yulia. "FORMULATION AND STABILITY STUDY OF DETAM I SOYBEAN VARIETY (GLYCINE MAX (L.) MERR.) EFFERVESCENT GRANULES WITH DIFFERENT TYPE OF EFFERVESCENT AGENTS." Acta Pharmaceutica Indonesia 46, no. 2 (2021): 38–43. http://dx.doi.org/10.5614/api.v46i2.15751.

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The research was conducted to analyze the effect of different types and concentrations of the acid source on the physical characteristics and chemical stability of black soybean (Glycine max (L.) Merr.) Detam I variety effervescent granules. Effervescent granules were made in three different acid sources, which are 15% citric acid for formula I, a mixture of 5% citric acid and 10% tartaric acid for formula II and a mixture of 8% citric acid and 16% tartaric acid for formula III, respectively. The granules’ physical characteristics were obtained by particle size distribution, specific density,

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18

Mercurio, M., D. L. Bish, P. Cappelletti, et al. "The combined use of steam-treated bentonites and natural zeolites in the oenological refining process." Mineralogical Magazine 80, no. 2 (2016): 347–62. http://dx.doi.org/10.1180/minmag.2016.080.004.

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AbstractIndustrial minerals, particularly bentonites, have long been used in treatments to improve the stability and shelf life of white wines. We evaluated a new combination of rocks and minerals, including steam-treated bentonites and natural zeolites (chabazite and phillipsite), to greatly reduce the risk of protein and tartaric instability of wines. Detailed mineralogical, chemical and electrokinetic studies of these materials were conducted using powder X-ray diffraction (PXRD), X-ray fluorescence (XRF), microporosimetry, BET surface-area analysis and zeta-potential measurements. Several

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19

Guerain, Mathieu, Patrick Derollez, Luisa Roca-Paixão, Catherine Dejoie, Natália T. Correia, and Frédéric Affouard. "Structure determination of a new cocrystal of carbamazepine and DL-tartaric acid by synchrotron powder X-ray diffraction." Acta Crystallographica Section C Structural Chemistry 76, no. 3 (2020): 225–30. http://dx.doi.org/10.1107/s2053229620000868.

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The crystal structure of a new cocrystal of carbamazepine (systematic name: 5H-dibenzo[b,f]azepine-5-carboxamide, C15H12N2O) and DL-tartaric acid (C4H6O6), obtained by liquid-assisted grinding, was solved by powder X-ray diffraction (PXRD). The high-resolution PXRD pattern of this new phase was recorded at room temperature thanks to synchrotron experiments at the European Synchrotron Radiation Facility (Grenoble, France). The starting structural model was generated by a Monte-Carlo simulated annealing method. The final structure was obtained through Rietveld refinement and an energy minimizati

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20

Anantanarayan, Ashok, and Thomas M. Fyles. "Polycarboxylate diaza crown ethers derived from R,R-(+)-tartaric acid: synthesis and complexation of metal ions." Canadian Journal of Chemistry 68, no. 8 (1990): 1338–51. http://dx.doi.org/10.1139/v90-206.

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The synthesis and complexation properties of polycarboxylate diaza crown ethers based on R,R-(+)-tartaric acid are described. Cesium carbonate mediated macrocyclization of a bis-tosylamide precursor with a bis-tosylate precursor provided the protected crown ethers. Photochemical deprotection of the tosylamides and hydrolysis of the carboxamides yielded dicarboxylic and tetracarboxylic acid derivatives of 1,10-diaza-18-crown-6. N-Methylenecarboxylate (N-acetate) derivatives were prepared by N-alkylation with bromoacetic acid. The synthetic and purification procedures developed provide samples o

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21

A., Kavitha and B. Krishnamoorthy. "FORMULATION AND EVALUATION OF ORODISPERSIBLE TABLETS OF DIETHYLCARBAMAZINE CITRATE." Indo American Journal of Pharmaceutical Sciences 05, no. 06 (2018): 5868–72. https://doi.org/10.5281/zenodo.1301128.

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<em>The main aim of the study was to develop or odispersible tablets of diethyl carbamazine citrate (an anthelmintic) for improving patient compliance, especially those of paediatric & geriatric categories with  difficulties  in  swallowing.  In  the  wet  granulation  method  mixture  of  sodium bicarbonate  and  tartaric  acid  along  with  agar  were  used  as  disintegrates.  The tablet formulation containing 28 mg of agar, 26 mg of sodium bicarbonate and 26 mg of tartaric acid

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22

Bosso, Antonella, Silvia Motta, Loretta Panero, et al. "Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics." OENO One 54, no. 1 (2020): 15–26. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2527.

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Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characteristics (white wine colour stability, wine turbidity and filterability) were also studied.Results and conclusions: All PAs showed good stabilising efficacy against tartaric precipitations according to the cold test. With the same test, the PAs were stable in wine for 1 year of storage, which was the total duration of the study. The dose of 100 mg/L was

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23

Bosso, Antonella, Silvia Motta, Maurizio Petrozziello, Massimo Guaita, Andriani Asproudi, and Loretta Panero. "Validation of a rapid conductimetric test for the measurement of wine tartaric stability." Food Chemistry 212 (December 2016): 821–27. http://dx.doi.org/10.1016/j.foodchem.2016.06.044.

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24

Gonçalves, F. "White wine clarification by micro/ultrafiltration: effect of removed colloids in tartaric stability." Separation and Purification Technology 22-23, no. 1-2 (2001): 423–29. http://dx.doi.org/10.1016/s1383-5866(00)00179-9.

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25

Zabiszak, Michal, Martyna Nowak, Zbigniew Hnatejko, et al. "Thermodynamic and Spectroscopic Studies of the Complexes Formed in Tartaric Acid and Lanthanide(III) Ions Binary Systems." Molecules 25, no. 5 (2020): 1121. http://dx.doi.org/10.3390/molecules25051121.

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Binary complexes of tartaric acid with lanthanide(III) ions were investigated. The studies have been performed in aqueous solution using the potentiometric method with computer analysis of the data for detection of the complexes set, determination of the stability constants of these compounds. The mode of the coordination of complexes found was determined using spectroscopy, which shows: Infrared, circular dichroism, ultraviolet, visible as well as luminescence spectroscopy. The overall stability constants of the complexes as well as the equilibrium constants of the reaction were determined. A

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26

Гержикова, Виктория Григорьевна, Надежда Станиславовна Аникина, Антонина Валерьевна Весютова, Марианна Вадимовна Ермихина, and Ольга Викторовна Рябинина. "Influence of components ratio on the tendency of table wine materials to crystalline calcium haze." Magarach Vinogradstvo i Vinodelie, no. 1(111) (March 18, 2020): 69–72. http://dx.doi.org/10.35547/im.2020.22.1.014.

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Одним из наиболее распространенных видов кристаллических помутнений вин является образование кристаллов виннокислых солей в готовой продукции. Обеспечение ее розливостойкости достигается путем использования современных методов диагностики и технологическими приемами обработки виноматериалов. Кристаллические помутнения вин связаны с образованием калиевых и кальциевых солей винной кислоты. Винная кислота является органической кислотой вина, которая диссоциирует на анионы раньше других кислот. Так, при рН 2,87 она распадается на недиссоциированную (молекулярную) форму винной кислоты (56,1 % ее об

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Mahale, Sunita, Manisha Tayde, Yogita G. Ahire, Rupali S. Dhikale, and Vishal S. Gulecha. "Design and evaluation of cost-effective oro-dispersible tablets of venlafaxine hydrochloride by effervescent method." Journal of Applied Pharmaceutical Research 12, no. 3 (2024): 46–55. http://dx.doi.org/10.69857/joapr.v12i3.501.

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Background: Venlafaxine hydrochloride (VFH) is an antidepressant drug with poor bioavailability due to extensive first-pass metabolism. Objective: In the present study, oro-dispersible VFH tablets were prepared using an effervescent method to enhance patient compliance using a design of experiment (DoE) approach. Methods: A two-factor, three-level 32 full factorial design was applied to investigate the combined effect of two formulation variables: the amount of treated agar and effervescent material (mixture of sodium bicarbonate, citric acid and tartaric acid) on disintegration time and %drug

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Olivia Laurent, Tia Triyanti, Dika Suranda, and Linda Chiuman. "Formulation and Evaluation of Effervescent Granules Ethanol Extract of Andaliman Fruit (Zanthoxylum acanthopodium DC) with Combination of Citric Acid-Tartaric Acid and Sodium Bicarbonate." Eureka Herba Indonesia 4, no. 4 (2023): 310–15. http://dx.doi.org/10.37275/ehi.v4i4.89.

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The combination of citric acid-tartaric acid and sodium bicarbonate in effervescent granules has an important role in providing an effervescent effect. Citric acid and tartaric acid are organic acids that can react with sodium bicarbonate when they come in contact with water. This reaction results in the release of carbon dioxide gas, which has a splitting effect and makes the effervescent granules dissolve rapidly in water. Research on the formulation and evaluation of effervescent granules of andaliman fruit ethanol extract with a combination of citric acid-tartaric acid and sodium bicarbona

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Carr, Jenny M., Peter J. Duggan, David G. Humphrey, James A. Platts, and Edward M. Tyndall. "Wood Protection Properties of Quaternary Ammonium Spiroborate Esters Derived from Alkyl Tartrates." Australian Journal of Chemistry 64, no. 4 (2011): 495. http://dx.doi.org/10.1071/ch11022.

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Four new tetra-n-butylammonium spiroborates derived from dimethyl, diethyl, di-iso-propyl and di-n-butyl esters of l-tartaric acid have been prepared and their potential as environmentally benign wood protectants investigated. These compounds showed good activity in a no-choice cellulose paper bioassay with Coptotermes acinaciformis termites. The hydrolytic stability of these spiroborates is not high relative to other spiroborates, yet the tetra-n-butylammonium spiroborate derived from di-iso-propyl-l-tartrate showed remarkable permanence in timber in a demanding leaching test.

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30

Baldanza, Silvia, Jacopo Ardini, Angelo Giglia, and Georg Held. "Stereochemistry and thermal stability of tartaric acid on the intrinsically chiral Cu{531} surface." Surface Science 643 (January 2016): 108–16. http://dx.doi.org/10.1016/j.susc.2015.08.021.

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31

Filipe-Ribeiro, Luís, Juliana Milheiro, Raquel Guise, et al. "Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability." Food Chemistry 360 (October 2021): 129996. http://dx.doi.org/10.1016/j.foodchem.2021.129996.

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32

A. Lami, Radi, Tahseen A. Saki, and Hayder A. Abbood. "Facile Preparation of Poly (citric acid -co- ethylene glycol) and Poly (Tartaric acid -co- Glycerol) as a Retarder for Oil Well Cement." 49 49.2, no. 2 (2023): 8–22. http://dx.doi.org/10.56714/bjrs.49.2.2.

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In petroleum processes oil and gas wells need to be cased and cemented to ensure the wellbore's stability and to divide trouble zones. To accomplish these tasks and increase the stability of a cement matrix, numerous substances are added to the cement slurry. A two green co-polymers Poly (citric acid-co-ethylene glycol) (PCCE), and Poly (Tartaric acid-co-Glycerol) (PTCG) as a cement retarder was prepared by polycondensation reaction. The prepared co-polymers were characterized by proton nuclear magnetic resonance (H1-NMR), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric

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Aguiar-Macedo, Mafalda, Luis M. Redondo, Marcos Teotónio Pereira, and Carlos Silva. "Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters." Applied Sciences 13, no. 14 (2023): 8343. http://dx.doi.org/10.3390/app13148343.

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The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, such as the nonthermal application of pulsed electric fields (PEFs), may play a crucial role in the optimization of processes, both economically and environmentally (shrinkage of wastage, energy efficiency and decrease in the use of food additives), without compromising the quality of

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Sengupta, S., and J. Bhowal. "Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu." Grasas y Aceites 75, no. 2 (2024): e551. http://dx.doi.org/10.3989/gya.0442221.

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Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxid

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Zabiszak, Michał, Justyna Frymark, Martyna Nowak, et al. "Influence of d-Electron Divalent Metal Ions in Complex Formation with L-Tartaric and L-Malic Acids." Molecules 26, no. 17 (2021): 5290. http://dx.doi.org/10.3390/molecules26175290.

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Binary complexes of α-hydroxy acids (L-Tartaric acid and L-Malic acid) with d-electron metal ions (copper, cobalt, nickel) were investigated. Potentiometric measurements have been performed in aqueous solution with computer analysis of the data for determination of the stability constants of complexes formed in the studied systems. The coordination mode of the complexes was defined using spectroscopic methods: electron paramagnetic resonance (EPR), ultraviolet-visible (UV-Vis), circular dichroism (CD), and infrared (IR). Results of the equilibrium studies have provided evidence for the formati

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Ház, Aleš, Michal Jablonský, Alexandra Sládková, Jozef Feranc, and Igor Šurina. "Stability of the Lignins and their Potential in Production of Bioplastics." Key Engineering Materials 688 (April 2016): 25–30. http://dx.doi.org/10.4028/www.scientific.net/kem.688.25.

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Chemical industry includes a biobased materials (sector) in which some oil-derived plastics and chemicals are replaced by new or alternative products derived, at least partially, from biomass. One of these biobased products is here today - lignin, but to fulfil its societal potential it is necessary to improve their market share while making valuable contributions to climate change mitigation. Great source of lignin is by-product (waste) from paper making industry. Lignin isolated from black liquors has a big potential to be used as a component for new bioplastic compositions. Lignosulphonates

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Sutar, Yogesh, Tejabhiram Yadavalli, Sagar Kumar Paul, et al. "BX795-Organic Acid Coevaporates: Evaluation of Solid-State Characteristics, In Vitro Cytocompatibility and In Vitro Activity against HSV-1 and HSV-2." Pharmaceutics 13, no. 11 (2021): 1920. http://dx.doi.org/10.3390/pharmaceutics13111920.

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BX795 is a TANK binding kinase-1 inhibitor that has shown excellent therapeutic activity in murine models of genital and ocular herpes infections on topical delivery. Currently, only the BX795 free base and its hydrochloride salt are available commercially. Here, we evaluate the ability of various organic acids suitable for vaginal and/or ocular delivery to form BX795 salts/cocrystals/co-amorphous systems with the aim of facilitating pharmaceutical development of BX795. We characterized BX795-organic acid coevaporates using powder X-ray diffractometry, Fourier-transform infrared spectroscopy (

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Malacarne, Mario, Luca Bergamo, Daniela Bertoldi, Giorgio Nicolini, and Roberto Larcher. "Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines." Talanta 117 (December 2013): 505–10. http://dx.doi.org/10.1016/j.talanta.2013.08.036.

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Lin, Fred Hung-Jye, and Csaba Horváth. "Measurement of stability constants for complexes of divalent cations with tartaric acid by ion chromatography." Journal of Chromatography A 589, no. 1-2 (1992): 185–95. http://dx.doi.org/10.1016/0021-9673(92)80021-l.

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Chen, Fei-Yan, You-Zhao Lan, Min-Min Han, and Yun-Long Feng. "Two new coordination polymers based on tartaric acid ligand: Syntheses, crystal structure and thermal stability." Crystallography Reports 61, no. 5 (2016): 805–9. http://dx.doi.org/10.1134/s1063774516050072.

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Gnilomedova, Nonna, Sofia Cherviak та Antonina Vesyutova. "Прогнозирование кристаллической стабильности вин. Обзор методов". Magarach. Vinogradstvo i Vinodelie, № 4(110) part: 21 (19 грудня 2019): 349–56. http://dx.doi.org/10.35547/im.2019.21.4.014.

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Кристаллизация битартрата калия, вызванная химическим взаимодействием катионов калия и анионов винной кислоты, является одним из наиболее часто встречаемых видов дестабилизации вин. Для обеспечения розливостойкости продукции необходимо достоверное прогнозирование образования осадка, что даст возможность применять превентивные технологические меры. Проведена систематизация и дана сравнительная характеристика существующих тестов на кристаллическую стабильность вин, в основу которых заложены различные принципы: расчетные, провокационные и инструментальные. Расчетные методы построены на математиче

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Гержикова, Виктория Григорьевна, Надежда Станиславовна Аникина, Антонина Валерьевна Весютова, et al. "Study of the effect of alcoholic fermentation on the formation of crystal stability of base wines." Magarach Vinogradstvo i Vinodelie, no. 1(115) (March 22, 2021): 91–96. http://dx.doi.org/10.35547/im.2021.66.70.015.

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Изменение химического состава сусла и мезги в ходе спиртового брожения приводит к нарушению равновесия, отражающегося на значениях интегральных показателей. Цель - изучение превращений компонентов сусла и мезги в ходе спиртового брожения с точки зрения кристаллической стабильности вин. Динамику показателей исследовали в условиях сбраживания мезги и сусла из винограда сорта Каберне-Совиньон. Определяли содержания сахаров, этилового спирта, титруемых и органических кислот (лимонной, яблочной, винной), ионов калия, интегральные показатели (рН, электропроводность, буферная емкость). Склонность к к

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Drozd, Ksenia V., Alex N. Manin, Denis E. Boycov, and German L. Perlovich. "Simultaneous Improvement of Dissolution Behavior and Oral Bioavailability of Antifungal Miconazole via Cocrystal and Salt Formation." Pharmaceutics 14, no. 5 (2022): 1107. http://dx.doi.org/10.3390/pharmaceutics14051107.

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Miconazole shows low oral bioavailability in humans due to poor aqueous solubility, although it has demonstrated various pharmacological activities such as antifungal, anti-tubercular and anti-tumor effects. Cocrystal/salt formation is one of the effective methods for solving this problem. In this study, different methods (liquid-assisted grinding, slurrying and lyophilization) were used to investigate their impact on the formation of the miconazole multicomponent crystals with succinic, maleic and dl-tartaric acids. The solid state of the prepared powder was characterized by differential scan

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Xia, Nongyu, Haotian Cheng, Xuechen Yao, Qiuhong Pan, Nan Meng, and Qingquan Yu. "Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage." Foods 11, no. 9 (2022): 1179. http://dx.doi.org/10.3390/foods11091179.

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During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations impact the quality of a wine’s aroma has not yet been of special concern. This research was conducted at an industrial scale to explore how cold treatments at −5.3 °C for 10 to 15 days impact the organic acids, aroma compounds, and sensory quality of Riesling dry white wines, and the variation was doc

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Gueche, Yanis Abdelhamid, Noelia M. Sanchez-Ballester, Bernard Bataille, Adrien Aubert, Jean-Christophe Rossi, and Ian Soulairol. "Investigating the Potential Plasticizing Effect of Di-Carboxylic Acids for the Manufacturing of Solid Oral Forms with Copovidone and Ibuprofen by Selective Laser Sintering." Polymers 13, no. 19 (2021): 3282. http://dx.doi.org/10.3390/polym13193282.

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In selective laser sintering (SLS), the heating temperature is a critical parameter for printability but can also be deleterious for the stability of active ingredients. This work aims to explore the plasticizing effect of di-carboxylic acids on reducing the optimal heating temperature (OHT) of polymer powder during SLS. First, mixtures of copovidone and di-carboxylic acids (succinic, fumaric, maleic, malic and tartaric acids) as well as formulations with two forms of ibuprofen (acid and sodium salt) were prepared to sinter solid oral forms (SOFs), and their respective OHT was determined. Plas

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Subashini, K., V. Sujatha, and S. Prakash. "Synthesis of Tartaric Acid based Polymer Nanocomposite Incorporated with Copper Oxide Nanoparticles with Antibacterial Activity." Asian Journal of Chemistry 35, no. 7 (2023): 1659–64. http://dx.doi.org/10.14233/ajchem.2023.27949.

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The copper oxide nanoparticles were synthesized using Brassaia actinophylla (B. actinophylla) flower extract by solution combustion method. The poly(tartaric acid-co-diethylene glycol-co-acrylic acid (TDA) hydrogel was prepared using tartaric acid (T), diethylene glycol (D) and acrylic acid (A). The synthesized CuO nanoparticles were introduced into TDA hydrogel and the polymer nanocomposite TDA-CuO was obtained. The UV-peak was observed at 270 nm for TDA-CuO nanocomposite and for TDA no peak found. Fourier transform infrared (FT-IR) peak obtained at 432 cm-1 confirmed the presence of CuO nano

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Wang, Hua, Guangzhou Chen, Lijie Mo, Guoqiang Wu, Xinyue Deng, and Rong Cui. "Recovery of Li and Co in Waste Lithium Cobalt Oxide-Based Battery Using H1.6Mn1.6O4." Molecules 28, no. 9 (2023): 3737. http://dx.doi.org/10.3390/molecules28093737.

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H1.6Mn1.6O4 lithium-ion screen adsorbents were synthesized by soft chemical synthesis and solid phase calcination and then applied to the recovery of metal Li and Co from waste cathode materials of a lithium cobalt oxide-based battery. The leaching experiments of cobalt and lithium from cathode materials by a citrate hydrogen peroxide system and tartaric acid system were investigated. The experimental results showed that under the citrate hydrogen peroxide system, when the temperature was 90 °C, the rotation speed was 600 r·min−1 and the solid–liquid ratio was 10 g·1 L−1, the leaching rate of

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Tonner, Ralf, Peter Schwerdtfeger, Amanda L. May, et al. "Stability of Gas-Phase Tartaric Acid Anions Investigated by Quantum Chemistry, Mass Spectrometry, and Infrared Spectroscopy." Journal of Physical Chemistry A 116, no. 19 (2012): 4789–800. http://dx.doi.org/10.1021/jp3007156.

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Аникина, Н. С., В. Г. Гержикова, Н. В. Гниломедова, et al. "Improvement in the methodology of diagnosing crystalline stability of wines." Magarach Vinogradstvo i Vinodelie, no. 1(119) (March 24, 2022): 71–76. http://dx.doi.org/10.35547/im.2022.66.46.011.

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Одним из критериев качества готовой винопродукции является ее внешний вид, отсутствие каких-либо посторонних включений и осадка. Проведение технологических мероприятий по обеспечению кристаллической стабильности вин не всегда эффективно из-за несовершенной системы оценки их потенциальной способности к образованию виннокислых солей. Цель работы - обоснование элементов методологии диагностики вин на склонность к кристаллической дестабилизации. В работе исследовались обработанные и необработанные виноматериалы из винограда технических сортов, в том числе из ампелографической коллекции «Магарач»,

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Mubarok, Mahdi, Elham Azadeh, Firmin Obounou Akong, Stéphane Dumarçay, Philippe Gérardin, and Christine Gérardin-Charbonnier. "Effect of Tannins Addition on Thermal Stability of Furfurylated Wood." Polymers 15, no. 9 (2023): 2044. http://dx.doi.org/10.3390/polym15092044.

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This article presents the effect of the addition of condensed tannins, used as a reticulation agent, on the polymerization of furfuryl alcohol during wood furfurylation, as well as the effect of these condensed tannins on the thermal stability of modified wood. Three kinds of dicarboxylic acids (adipic acid, succinic acid, and tartaric acid), as well as glyoxal, used as model of a wood reticulation agent, were used to catalyze the polymerization of furfuryl alcohol or tannin-furfuryl alcohol solutions. Impregnation of furfuryl alcohol or tannin-furfuryl alcohol solution into the wood, followed

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