tartaric acid


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Related to tartaric acid: malic acid, citric acid, cream of tartar
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  • noun

Words related to tartaric acid

an acid found in many fruits

References in periodicals archive ?
By taking into consideration the chemical structures of PAA and tartaric acid, it is proposed that the C = O moiety could most probably be involved in weak van der Waals interaction with MWCNT.
The researchers detected tartaric acid on the platform as well.
Then I drop of tartaric acid was added to test tube labeled SA2.
Carnipure crystalline is tasteless, whereas Carnipure tartrate has a slightly tart taste owing to the tartaric acid.
Pasteur's first important work was a demonstration of the chirality of tartaric acid.
As a significant amount of tartaric acid would have precipitated as potassium bitartrate while grapes were freezing on the vines, total acidity (TA) in Icewine juice comprises a high percentage of malic acid, in the order of 65 to 75 per cent and varies with the pH of the juice.
7 mg per mL of tartaric acid alone did not inactivate E.
More efficient resolutions, using a O,O-DIAROYL TARTARIC ACID OR MENTHOXY-ACETIC ACID dibenzoyl-D-tartaric acid.
There are numerous reports of production of organic acids in the rhizosphere, and tartaric acid is one of the most widely reported in the crop rhizosphere.
The only notable adverse effect was an increase in dyspepsia and gastrointestinal bleeding, affecting nearly 12% of patients, an effect explained by a formulation that pairs dabigatran with tartaric acid to make the drug orally bioavailable.
amp;quot; It had a softening and cleansing effect," said project leader Gabriele Randel, with grape tartaric acid forming crystals if preserved at a high level.
The paradox is that, once the fruit passes through the winery reception, the winemaker is obliged to intervene by adding tartaric acid to provide a perception of freshness, maintain high levels of residual sugar to add sweetness, and even resorting to reverse osmosis to remove the presence of too much alcohol.
The presence of grape wine may be inferred from identification of tartaric acid in dried residues on vessels from archaeological sites (Singleton 1994).
Mobile phase to the main column was made up of a mixture of 100 mM sodium tartaric acid buffer (pH 4.
In this way, Panamore conditions the dough and softens the crumb in situ, offering the same or even better effects than DATEM (diacetyl tartaric acid ester of mono/diglycerides) or SSL (sodium stearoyl lactylate) and providing optimal volume and crumb structure in the finished product.