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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Product Details

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#147-71-7

D-(-)-Tartaric Acid Chemical Properties

Melting point 

172-174 °C(lit.)

alpha 

-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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