D-(-)-Tartaric Acid#147-71-7
D-(-)-Tartaric Acid#147-71-7
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Chemical Name:D-(-)-Tartaric Acid
CAS No.:147-71-7
Molecular Formula:C4H6O6
Sample: Available
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D-(-)-Tartaric Acid#147-71-7
D-Tartaric acid, also known as (S, S)-tartrate or D-threaric acid, belongs to the class of organic compounds known as sugar acids and derivatives. Sugar acids and derivatives are compounds containing a saccharide unit which bears a carboxylic acid group. D-Tartaric acid has been detected but not quantified in loquats (Eriobotrya japonica).
D-(-)-Tartaric Acid Chemical Properties |
Melting point | 172-174 °C(lit.) |
-12.1 º (c=20, H2O) | |
Boiling point | 191.59°C (rough estimate) |
density | 1,8 g/cm3 |
refractive index | -12.5 ° (C=5, H2O) |
Fp | 210 °C |
storage temp. | Store below +30°C. |
solubility | water: soluble100mg/mL, clear, colorless |
form | Crystals or Crystalline Powder |
pka | 3.0, 4.4(at 25℃) |
color | White |
Odor | odorless |
Optical Rotation | [α]20/D 13.5±0.5°, c = 10% in H2O |
Water Solubility | 1394 g/L (20 ºC) |
Sensitive | Light Sensitive |
Merck | 14,9068 |
BRN | 1725145 |
Dielectric constant | 35.9(-10℃) |
Stability: | Stable. Incompatible with oxidizing agents, bases, reducing agents. Combustible. |
InChIKey | FEWJPZIEWOKRBE-LWMBPPNESA-N |
LogP | -1.081 (est) |
CAS DataBase Reference | 147-71-7(CAS DataBase Reference) |
NIST Chemistry Reference | D-Tartaric acid(147-71-7) |
EPA Substance Registry System | Butanedioic acid, 2,3-dihydroxy-, (2S,3S)- (147-71-7) |
Safety Information |
Hazard Codes | Xi |
Risk Statements | 36/37/38 |
Safety Statements | 26-36/37-37/39-36 |
WGK Germany | 3 |
RTECS | WW7875000 |
Autoignition Temperature | 425 °C |
Hazard Note | Light Sensitive |
TSCA | Yes |
HS Code | 29181200 |
Product Usage
D-(-) -tartaric acid (CAS No. : 147-71-7), as a natural optically active organic acid, has a wide range of applications. In the food industry, it can be used as an acidulant and flavoring agent to adjust the taste, as a chelating agent to extend the shelf life, and can also adjust the pH value during fermentation to assist in brewing and baking.
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