Thus, Pasteur showed that Penicillium glaucum, when grown in an aqueous solution of ammonium racemate, decomposed the dextro-tartrate, leaving the laevotartrate, and the solution which was originally inactive to polarized light became dextro-rotatory.
This base is resolved into its active components by d-tartaric acid, l-nicotine-d-tartrate crystallizing out first.
Of potassium acid tartrate; (d) potassa sulphurata (liver of sulphur), a mixture of salts of which the chief are sulphides of potassium; (e) sulphuris iodidum (U.S.P.), which has a preparation unguentum sulphuris iodidi, strength 1 in 25.
Tartaric acid, which is sometimes present in large quantities as an adulterant in commercial citric acid, may be detected in the presence of the latter, by the production of a precipitate of acid potassium tartrate when potassium acetate is added to a cold solution.
Another mode of separating the two acids is to convert them into calcium salts, which are then treated with a perfectly neutral solution of cupric chloride, soluble cupric citrate and calcium chloride being formed, while cupric tartrate remains undissolved.
Citric acid is also distinguished from tartaric acid by the fact that an ammonia solution of silver tartrate produces a brilliant silver mirror when boiled, whereas silver citrate is reduced only after prolonged ebullition.
Among the analytical methods worked up by him the best known is that for the estimation of sugars by "Fehling's solution," which consists of a solution of cupric sulphate mixed with alkali and potassium-sodium tartrate (Rochelle salt).
Barreswil found that a strongly alkaline solution of copper sulphate and potassium sodium tartrate (Rochelle salt) remained unchanged on boiling, but yielded an immediate precipitate of red cuprous oxide when a solution of glucose was added.
Edmund Davy first made acetylene in 1836 from a compound produced during the manufacture of potassium from potassium tartrate and charcoal, which under certain conditions yielded a black compound decomposed by water with considerable violence and the evolution of acetylene.
(4) Soda tartarata (Rochelle salt), a tartrate of sodium and potassium, from which is made pelvis sodae tartaratae effervescens, known as Seidlitz powder.
These salts are sucked up by the roots of plants, and by taking part in the process of nutrition are partly converted into oxalate, tartrate, and other organic salts, which, when the plants are burned, are converted into the carbonate, K 2 CO 3.
The chief insoluble salts are the perchlorate, acid-tartrate and platinochloride.
The tartrate and acid tartrate are also diuretic in their action and, as well as the sulphate, are valuable hydragogue saline purgatives.
From Morphinae Tartras, a white crystalline powder, are prepared, Injectio Morphinae Hypodermica, containing 5% of morphine tartrate, and Liquor Morphinae Tartratis.
This consists chiefly of cream of tartar (bitartrate of potash), tartrate of lime, yeast cells and of albuminous and colouring matters.
The main result of plastering is that the soluble tartrates in the wine are decomposed, forming insoluble tartrate of lime and soluble sulphate of potash.
A reddish-brown solution is obtained from solutions of copper chloride, stannous chloride and an alkaline tartrate (Lottermoser, Anorganische Colloide, 1901).
During the alcoholic fermentation of grape juice it is deposited in the form of an impure acid potassium tartrate which is known as argol, and when purified as cream of tartar.
For the preparation of the acid the crude argol is boiled with hydrochloric acid and afterwards precipitated as calcium tartrate by boiling with milk of lime, the calcium salt being afterwards decomposed by sulphuric acid.
Calcium chloride gives a white precipitate of calcium tartrate in neutral solutions, the precipitate being soluble in cold solutions of caustic potash but re-precipitated on boiling.
In the anhydrous state it melts at 205-206° C. Mesotartaric acid is formed when cinchonine tartrate is heated for some time at 170° C. (L.
Tartar emetic (antimony tartrate) when swallowed, acts directly on the wall of the stomach, producing vomiting, and after absorption continues this effect by its action on the medulla.