Tartaric acid is a white
apparent amoebic acid that occurs by itself in abounding plants, a lot of
conspicuously in grapes. Its salt, potassium bitartrate, frequently accepted as
chrism of tartar, develops by itself in the action of winemaking. It is
frequently alloyed with sodium bicarbonate and is awash as baking powder acclimated
as a leavening abettor in aliment preparation. The acid itself is added to
foods as an antioxidant and to admit its characteristic acerb taste.
Tartaric acid was aboriginal
abandoned from potassium bitartrate about 800 AD. The avant-garde action was
developed in 1769 by the Swedish chemist Carl Wilhelm Scheele.
Tartaric acid played an
important role in the analysis of actinic chirality. This acreage of tartaric acid
was aboriginal empiric in 1832 by Jean Baptiste Biot, who empiric its adeptness
to circle polarized light. Louis Pasteur connected this analysis in 1847 by
investigating the shapes of ammonium sodium tartrate crystals, which he begin
to be chiral. By manually allocation the abnormally shaped crystals beneath
magnification, Pasteur was the aboriginal to aftermath a authentic sample of
levotartaric acid.
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