Related Searches: L(+)-Tartaric acid, l-tartaric acid, dibenzoyl-l-tartaric acid, (-)-Dibenzoyl-L-tartaric acid monohydrate, (-)-Di-p-toluoyl-L-tartaric acid, View all

L(+)-Tartaric acid(CAS No. 87-69-4)

L(+)-Tartaric acid C4H6O6 (cas 87-69-4) Molecular Structure

87-69-4 Structure

Identification and Related Records

【Name】
L(+)-Tartaric acid
【CAS Registry number】
87-69-4
【Synonyms】
Butanedioicacid, 2,3-dihydroxy- (2R,3R)-
Butanedioicacid, 2,3-dihydroxy- [R-(R*,R*)]-
Tartaric acid, L-(+)- (8CI)
(+)-(2R,3R)-Tartaric acid
(+)-(R,R)-Tartaric acid
(+)-L-Tartaric acid
(+)-Tartaric acid
(2R,3R)-(+)-Tartaric acid
(2R,3R)-2,3-Dihydroxysuccinicacid
(2R,3R)-Tartaric acid
(R,R)-(+)-Tartaric acid
(R,R)-Tartaric acid
L-(+)-Tartaric acid
L-Tartaric acid
NSC 62778
Natural tartaric acid
Tartaric acid
d-a,b-Dihydroxysuccinic acid
L-(+)Tartaric acid,
【EINECS(EC#)】
201-766-0
【Molecular Formula】
C4H6O6 (Products with the same molecular formula)
【Molecular Weight】
150.09
【Inchi】
InChI=1/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m1/s1
【InChIKey】
FEWJPZIEWOKRBE-LWMBPPNESA-N
【Canonical SMILES】
C(C(C(=O)O)O)(C(=O)O)O
【MOL File】
87-69-4.mol

Chemical and Physical Properties

【Appearance】
white crystals
【Density】
1.76
【Melting Point】
168-172℃
【Boiling Point】
399.3 °C at 760 mmHg
【Refractive Index】
12.5 ° (C=5, H2O)
【Flash Point】
210℃
【Alpha】
12 o (C=20, H2O)
【Water】
1390 g/L (20℃)
【Solubilities】
Water solubility: 1390 g/L (20 °C)
【Color/Form】
COLORLESS CRYSTALS OR WHITE, CRYSTALLINE POWDER
SLIGHTLY OPAQUE CRYSTALS
【Stability】
Stable. Incompatible with oxidizing agents, bases, reducing agents. Combustible.
【HS Code】
29181200
【Storage temp】
Store at RT.
【Computed Properties】
Molecular Weight:150.08684 [g/mol]
Molecular Formula:C4H6O6
XLogP3-AA:-1.9
H-Bond Donor:4
H-Bond Acceptor:6
Rotatable Bond Count:3
Exact Mass:150.016438
MonoIsotopic Mass:150.016438
Topological Polar Surface Area:115
Heavy Atom Count:10
Formal Charge:0
Complexity:134
Isotope Atom Count:0
Defined Atom Stereocenter Count:0
Undefined Atom Stereocenter Count:2
Defined Bond Stereocenter Count:0
Undefined Bond Stereocenter Count:0
Covalently-Bonded Unit Count:1
Feature 3D Acceptor Count:6
Feature 3D Donor Count:2
Feature 3D Anion Count:2
Effective Rotor Count:3
Conformer Sampling RMSD:0.6
CID Conformer Count:18

Safety and Handling

【Hazard Codes】
Xi:Irritant
【Risk Statements】
R36/37/38
【Safety Statements 】
S26;S37/39
【Hazard Note】
Irritant
【Safety】
Moderately toxic by intravenous route. Mildly toxic by ingestion. Reaction with silver produces the unstable silver tartrate. When heated to decomposition it emits acrid smoke and irritating fumes.
Hazard Codes: IrritantXi
Risk Statements: 36/37/38 
R36/37/38:Irritating to eyes, respiratory system and skin.
Safety Statements: 26-36-37/39 
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. 
S36:Wear suitable protective clothing. 
S37/39:Wear suitable gloves and eye/face protection.
【Formulations/Preparations】
THIS SALT IS ONE OF THE INGREDIENTS IN COMPD JALAP POWDER, FORMERLY IN THE NF.
SALT IS @ LEAST 99.5% PURE.
GRADES: TECHNICAL; NF; FCC.
【Exposure Standards and Regulations】
121.101; LIMITATIONS: GRAS, MISCELLANEOUS AND/OR GENERAL-PURPOSE FOOD ADDITIVE AND AS A SEQUESTRANT.
【Specification】

 L(+)-Tartaric acid , its cas register number is 87-69-4. L(+)-Tartaric acid , its cas register number is 87-69-4. It also can be called (+)-Tartaric acid ; L(+)-Dihydroxysuccinic acid ; and Natural tartaric acid . L(+)-Tartaric acid (CAS NO.87-69-4) may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization. The tartrates that remain on the inside of aging barrels were at one time a major industrial source of potassium bitartrate. However, Tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, Tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.

【Report】
Reported in EPA TSCA Inventory.

Use and Manufacturing

【Use and Manufacturing】
Methods of Manufacturing

REACTION OF TARTARIC ACID, POTASSIUM SODIUM TARTRATE (ROCHELLE SALT), AND POTASSIUM SULFATE, FOLLOWED BY FILTRATION, PURIFICATION, PRECIPITATION, & DRYING
OBTAINED FROM SEDIMENTS IN MANUFACTURE OF WINE, KNOWN AS ARGOLS OR WINE LEES. SALT IS @ LEAST 99.5% PURE.
BY PURIFYING ARGOL OR TARTAR- SUBSTANCE DEPOSITED IN WINE CASKS DURING FERMENTATION OF GRAPE JUICE, WHICH SUBSTANCE CONSISTS OF ABOUT 80% POTASSIUM BITARTRATE.
FROM WINE LEES BY EXTRACTION WITH WATER & CRYSTALLIZATION.
U.S. Exports

(1972) ND
(1975) ND
U.S. Imports

(1972) 1.13X10+9 GRAMS
(1975) 4.57X10+8 GRAMS
U.S. Production

(1972) GREATER THAN 4.54X10+5 GRAMS
(1975) GREATER THAN 4.54X10+5 GRAMS
【Usage】
Substance is used in the soft drink industry, confectionery products, bakery products, gelatin desserts, as an acidulant.

Supplier Location

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