Basic information
- Name:
L(+)-Tartaric acid
- CAS No.:
87-69-4
- Molecular Structure:
- Formula:
- C4H6O6
- Molecular Weight:
- 150.10
- Deleted CAS:
- 133-37-9|8059-77-6|8014-54-8|1336-18-1
- 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:
- 201-766-0
- Density:
- 1.886 g/cm3
- Melting Point:
- 170-172 °C(lit.)
- Boiling Point:
- 399.3 °C at 760 mmHg
- Flash Point:
- 209.4 °C
- Solubility:
- 1390 g/L (20 °C) in water
- Appearance:
- white crystals
- Hazard Symbols:
Xi- Risk Codes:
- 36/37/38
- Safety Description:
- 26-36-37/39 Details
Famous Chemical Enterprises
-
Livzon -
Total -
Shell -
Dupont -
Exxonmobil -
Akzonobel -
Basf -
Bayer -
BP
Please post your buying leads,so that our qualified suppliers will soon
contact you!
*Required Fields
Chemistry
Molecular Formula: C4H6O6
Molecular Weight: 150.087 g/mol
EINECS: 201-766-0
Index of Refraction: 1.585
Density: 1.886 g/cm3
Flash Point: 209.4 °C
Enthalpy of Vaporization: 75.13 kJ/mol
Boiling Point: 399.3 °C at 760 mmHg
Vapour Pressure: 4.93E-08 mmHg at 25 °C
Melting point: 170-172 °C(lit.)
Storage tempreture: Store at RT.
Water solubility: 1390 g/L (20 °C)
Appearance: White crystals
Structure of L(+)-Tartaric acid (CAS NO.87-69-4):
Product Category of L(+)-Tartaric acid (CAS NO.87-69-4): Chiral Compounds;Carboxylic Acids (Chiral);Chiral Building Blocks;Synthetic Organic Chemistry;Amino Acids
History
Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, c. 800 by the Persian alchemist Jabir ibn Hayyan, who was also responsible for numerous other basic chemical processes still in use today. The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. The chirality of tartaric acid was discovered 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 asymmetric. Pasteur was the first to produce a pure sample of levotartaric acid.
Toxicity Data With Reference
| Organism | Test Type | Route | Reported Dose (Normalized Dose) | Effect | Source |
|---|---|---|---|---|---|
| dog | LDLo | oral | 5gm/kg (5000mg/kg) | Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 39, Pg. 275, 1950. | |
| mouse | LD50 | intravenous | 485mg/kg (485mg/kg) | BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD BLOOD: HEMORRHAGE | Journal of Agricultural and Food Chemistry. Vol. 5, Pg. 759, 1957. |
| rabbit | LDLo | oral | 5gm/kg (5000mg/kg) | BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) | Industrial and Engineering Chemistry. Vol. 15, Pg. 628, 1923. |
| rat | LDLo | oral | 7500mg/kg (7500mg/kg) | LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES GASTROINTESTINAL: OTHER CHANGES | National Technical Information Service. Vol. OTS0555808, |
Consensus Reports
Safety Profile
XiRisk 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.
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.