Tartaric acid, กรดทาร์ทาริก, กรดทาร์ทาริค, ทาร์ทาริกแอซิด, ทาร์ทาริคแอซิด, ทาร์ทาริกเอซิด |
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Tartaric
acid, ทาร์ทาริกแอซิด, กรดท์ทาริก
กรดทาร์ทาริก (tartaric acid) เป็นกรดอินทรีย์ (organic acid) ชนิดหนึ่งที่พบตามธรรมชาติในผลไม้บางชนิด เช่น องุ่น มะขาม และเป็นกรดที่พบในไวน์ มีสูตรทางเคมีคือ C4H6O6 อยู่ในรูป L-Tartaric acid อาจเรียกว่า L-2-3-Dihydroxysuecinic acid หรือ L-2,3-Dihydroxybutanedioic, กรดทาร์ทาริกในธรรมชาติพบมากในมะขามโดยเฉพาะมะขามเปรี้ยว และกรดนี้ใช้เป็นส่วนผสมของผงฟู (baking powder) กลุ่มหน้าที่ เสริมฤทธิ์กันหืน จับอนุมูลโลหะ (sequestrant ) อิมัลซิไฟเออร์ (emulsifier) ปรับความเป็นกรดในอาหาร และเครื่องดื่ม
Tartaric
acid is a white crystalline diprotic aldaric acid. It occurs naturally in many
plants, particularly grapes, bananas, and tamarinds, is commonly combined with
baking soda to function as a leavening agent in recipes, and is one of the main
acids found in wine. It is added to other foods to give a sour taste, and is
used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a
dihydroxyl derivative of succinic acid.Tartaric
acid was first isolated from potassium tartrate, known to the ancients as
tartar, circa 800 AD, by the alchemist Jabir ibn Hayyan. The modern process was
developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. Tartaric acid
played an important role in the discovery of chemical chirality. This property
of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed
its ability to rotate polarized light. Louis Pasteur continued this research in
1847 by investigating the shapes of ammonium sodium tartrate crystals, which he
found to be chiral. By manually sorting the differently shaped crystals under
magnification, Pasteur was the first to produce a pure sample of levotartaric
acid. Tartaric acid 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
remaining on the inside of aging barrels were at one time a major industrial
source of potassium bitartrate. 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. Applications, Tartaric
acid and its derivatives have a plethora of uses in the field of
pharmaceuticals. For example, tartaric acid has been used in the production of
effervescent salts, in combination with citric acid, in order to improve the
taste of oral medications. The potassium antimonyl derivative of the acid known
as tartar emetic is included, in small doses, in cough syrup as an expectorant.
Tartaric acid also has several applications for industrial use. The acid has
been observed to chelate metal ions such as calcium and magnesium. Therefore,
the acid has served in the farming and metal industries as a chelating agent
for complexing micronutrients in soil fertilizer and for cleaning metal
surfaces consisting of aluminum, copper, iron, and alloys of these metals, respectively.Tartaric
acid is an organic acid that is present in plants, including grapes, tamarinds,
and bananas. It is a diprotic acid, which means that it has two hydrogen atoms
on each of its molecules that can be ionized in water. Tartaric acid salts are
called tartrates. The first form of this acid, derived from potassium tartrate,
was isolated in the early part of the ninth century by Jabir ibn Hayyan. The
Persian-born Hayyan was responsible for a number of firsts in the field of
chemistry. Swedish chemist Carl Wilhelm Scheele later developed the modern
method for obtaining this substance in 1769. This acid is naturally-occurring,
but can also be synthetically reproduced. Two forms of tartaric acid,
levotartaric acid and mesotartaric acid, can be created artificially. The first
pure levotartaric acid sample was created by Louis Pasteur in 1847. One
interesting property of tartaric acid is that it is chiral. This means that its
internal structure does not have a plane of symmetry, and that it also has a
mirror-image that cannot be superimposed. Chiral mirror-images, also known as
enantiomers, are often compared to human hands. They are identical in
composition, but not in form. The most common reason a molecule displays
chilarity is the presence of an asymmetrical carbon atom, which is a carbon
atom that is attached to four other atoms or groups of atoms. The most common
use of tartaric acid is as a food additive. It is often added to certain kinds
of candy to give it a sour taste. Cream of tartar, known chemically as
potassium bitrate, is typically used to stabilize egg whites, and as an active
ingredient in baking powder. This acid is also found in wine, and is
responsible for wine diamonds, which are small potassium bitartrate crystals
that occasionally form on wine corks. This substance is also used as an emetic
to induce vomiting, and as a laxative. In addition, it functions as an
antioxidant. This means that it limits or prevents the oxidization of molecules
in the body, in order to prevent the formation of free radicals. High levels of
tartaric acid can be dangerous, because it can act as a muscle toxin. When
ingested in certain amounts, it inhibits the creation of malic acid, and an
overdose can cause paralysis or death. A lethal dose in humans is approximately
7.5 grams (g) per kilogram (kg). This means that a human weighing 70 kg would
need to ingest at least 500 g of it, for it to become toxic. TARTARIC ACID,
also dihydroxy-succinic acid, organic acid of formula C4H6O6, found in many
plants and known to the early Greeks and Romans as tartar, the acid potassium
salt derived as a deposit from fermented grape juice. The acid was first
isolated in 1769 by the Swedish chemist Carl Wilhelm Scheele, who boiled tartar
with chalk and decomposed the product with sulfuric acid. Fermentation of the
juices of grapes, tamarinds, pineapples, and mulberries produces, on the inner
surface of the container, a white crust of potassium acid tartrate known as
argol, or lees. Argol, boiled with dilute hydrochloric acid, precipitates as
calcium tartrate when calcium hydroxide is added. Upon addition of dilute
sulfuric acid, dextrotartaric acid is liberated, which rotates the plane of
polarized light to the right. Dextrotartaric acid has a m.p. of 170 (338oF) and
is extremely soluble in water and alcohol and insoluble in ether. Another
variety, called levotartaric acid, is identical to dextrotartaric acid except
that it rotates the plane of polarized light to the left. This acid was first
prepared from its sodium ammonium salt by the French chemist Louis Pasteur.
Tartaric acid synthesized in the laboratory is a mixture of equal amounts of
the dextro and levo acids, and this mixture, called also racemic tartaric acid,
does not affect the plane of polarized light. A fourth variety, mesotartaric
acid, also without effect on the plane of polarized light, is said to be
internally compensated. Tartaric acid, in either the dextrorotary or racemic
form, is used as a flavoring in foods and beverages. It is used also in
photography, in tanning, and as potassium sodium tartrate, also known as
Rochelle salt, as a mild laxative. Potassium hydrogen tartrate, also called
cream of tartar, is a pure form of argol that is used in baking powders and in
various treatments of metals. Antimony potassium tartrate, also called Tartar
emetic, Antimony potassium tartarate, also known as Tartar emetic, is used as
snail fever-resistant drugs in the pharmaceutical industry, and in treatments
of metals. Tartaric acid, also called dihydroxybutanedioic acid , a dicarboxylic acid, one of the most widelydistributed of plant acids, with a number of food and industrial uses. Along
with several of its salts, cream of tartar (potassium hydrogen tartrate) and
Rochelle salt (potassium sodium tartrate), it is obtained from by-products of
wine fermentation. In a partially purified form, tartar was known to the
ancient Greeks and Romans; the free acid was first isolated in 1769 by Swedish
chemist Carl Wilhelm Scheele. The lees, or sediments, and other waste products
from fermentation are heated and neutralized with calcium hydroxide; the
precipitated calcium tartrate is then treated with sulfuric acid to produce
free tartaric acid. Rochelle salt is prepared from the crude crystalline
potassium acid salt, called argol, by neutralization with sodium carbonate.
Purified cream of tartar comes chiefly from the filtrates from production of
the acid and Rochelle salt. Tartaric acid is a white crystalline diprotic
organic acid. The compound occurs naturally in many plants, particularly in
grapes, bananas, and tamarinds. It is also one of the main acids found in wine.
Tartaric acid can be added to food when a sour taste is desired. It is also
used as an antioxidant. Salts of tartaric acid are known as tartarates. The
chemical is a dihydroxy derivative of succinic acid. Tartaric acid is found in
cream of tartar and baking powder. The chemical compound is used in silvering
mirrors, tanning leather, and in Rochelle Salt. In medical analysis, tartaric
acid is used to make solutions for the determination of glucose.Applications
using Tartaric Acid
Tartaric
acid is found in cream of tartar, which is used in making candies and frostings
for cakes. Tartaric acid is also used in baking powder where it serves as the
source of acid that reacts with sodium bicarbonate (baking soda). This reaction
produces carbon dioxide gas and lets products ?rise,? but it does so without
the ?yeast? taste that can result from using active yeast cultures as a source
of the carbon dioxide gas.Tartaric
acid is used in silvering mirrors, tanning leather, and in the making of
Rochelle Salt, which is sometimes used as a laxative. Blue prints are made with
ferric tartarte as the source of the blue ink.In
medical analysis, tartaric acid is used to make solutions for the determination
of glucose. Common esters of tartaric acid are diethyl tartarate and dibutyl
tartrate. Both are made by reacting tartaric acid with the appropriate alcohol,
ethanol or n-butanol. In the reaction the Hydrogen of the COOH acid group is replaced
with an ethyl group (diethyl tartarate) or butyl group (dibutyl tartarate.
These esters are used in manufacturing lacquer and in dyeing textiles.
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ทาร์ทาริกเอซิดacidทาร์ทาริคแอซิดTartaricกรดทาร์ทาริคทาร์ทาริกแอซิดกรดทาร์ทาริก
