Tartaric sentence example

tartaric
  • It was that of two tartaric acids, deposited from wine-lees.
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  • 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.
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  • Kekule (Ann., 1883, 221, p. 230), however, reinvestigated this acid; he showed that it was dibasic and not tribasic; that it gave tartaric acid on reduction; and, finally, that it was dioxytartaric acid, HOOC C(OH) 2 C(OH) 2 COOH.
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  • When heated to about 200° it yields a brown amorphous substance, named caramel, used in colouring liquors, &c. Concentrated sulphuric acid gives a black carbonaceous mass; boiling nitric acid oxidizes it to d-saccharic, tartaric and oxalic acids; and when heated to 160° with acetic anhydride an octa-acetyl ester is produced.
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  • Graham's work was developed by Liebig, who called into service many organic acids - citric, tartaric, cyanuric, comenic and meconic - and showed that these resembled phosphoric acid; and he established as the criterion of polybasicity the existence of compound salts with different metallic oxides.
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  • Traces of bismuth may be detected by treating the solution with excess of tartaric acid, potash and stannous chloride, a precipitate or dark coloration of bismuth oxide being formed even when only one part of bismuth is present in 20,000 of water.
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  • Such bases occur almost exclusively in the dicotyledons, generally in combination with malic, citric, tartaric or similar plant-acids.
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  • This latter reaction is hindered by the presence of many organic acids (tartaric acid, citric acid, &c.).
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  • It may be prepared by the oxidation of fats and of fatty acids by nitric acid, and is also a product of the fermentation of malic and tartaric acids.
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  • The character of the acidity, however, changes, the free tartaric acid gradually disappearing, forming bitartrate of potash and being otherwise broken up. On the other hand, the free malic acid increases and the tannin decreases.
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  • This reduction of acidity is partly due to the deposition of various salts of tartaric acid, which are less soluble in a dilute alcoholic medium than in water, and partly to the action of micro-organisms. Young wines differ very widely in their composition according to class and vintage.
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  • It has been found, for instance, that in the case of the mannitic disease the action of the micro-organism may be checked, or prevented altogether, by bringing the acidity of the must up to a certain level by the addition of a small quantity of tartaric acid.
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  • In repeating and extending the experiments of Haiiy much later, Sir David Brewster discovered that various artificial salts were pyro-electric, and he mentions the tartrates of potash and soda and tartaric acid as exhibiting this property in a very strong degree.
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  • Pasteur, Ann., 1853, 88, p. 212); by heating tartaric or racemic acid for some time with water to 165° C.; by the oxidation of laevulose; and by the oxidation of phenol or maleic acid with an alkaline solution of potassium permanganate (0.
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  • Tartaric acid as used in medicine is derived from potassium acid tartrate.
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  • If taken in overdose or in a concentrated form tartaric acid produces severe gastro-enteritis.
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  • It is a white powder, almost insoluble in water, and when volatilized, condenses in two crystalline forms, either octahedral or prismatic. It is insoluble in sulphuric and nitric acids, but is readily soluble in hydrochloric and tartaric acids and in solutions of the caustic alkalies.
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  • It was cleared by 508 sailing-vessels and 461 steamers, the latter with a total tonnage of 364,904 in 1904; the exports were of the value of £180,699 (principally wine, sulphur, oil, tartar and tartaric acid), and the imports £92,486 (coal, timber and sundries).
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  • The wine maker can also correct or adjust the acidity of the wine using tartaric acid to achieve the taste they are looking for.
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  • It is usually made by distilling tartaric acid with potassium bisulphate at about zoo-250° C., the crude product being afterwards fractionated.
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  • When heated to about 200° it yields a brown amorphous substance, named caramel, used in colouring liquors, &c. Concentrated sulphuric acid gives a black carbonaceous mass; boiling nitric acid oxidizes it to d-saccharic, tartaric and oxalic acids; and when heated to 160° with acetic anhydride an octa-acetyl ester is produced.
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  • It may be prepared by heating racemic acid (see TARTARIC Acid) with fuming hydriodic acid; by heating fumaric acid (q.v.) with water at 150-200° C.; by the action of nitrous acid on inactive aspartic acid; and by the action of moist silver oxide on monobromsuccinic acid.
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  • Pasteur, Ann., 1853, 88, p. 212); by heating tartaric or racemic acid for some time with water to 165° C.; by the oxidation of laevulose; and by the oxidation of phenol or maleic acid with an alkaline solution of potassium permanganate (0.
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  • Tartaric acid is rarely used alone, but is contained in pilula quininae sulphatis and in Seidlitz powder (see Sodium), and is a constituent of many proprietary granular effervescent preparations.
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  • Absence of rotary power when asymmetric carbon atoms are present, may be caused by an internal compensation within the molecule as with the inactive tartaric acid (mesotartaric acid), or may be due to the fact that the compound is an equimolecular mixture of leftand right-hand varieties, this being the case with racemic acid that was broken by Louis Pasteur into laevoand dextro-tartaric acid (see Stereo-Isomerism).
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  • Excessive ingestion of tartaric acid results in laxative effects Taurine Another amino acid which is not found in proteins.
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  • Using tartaric acid as a standard for determining the titer of your NaOH is probably good enough - at least for TA measurements.
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  • Sheep sorrel contains beta carotene, oxalic acid, and tartaric acid which make this herb one of the main ingredients of Essiac herbs.
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  • They are precipitated from their alkaline solutions as cobalt sulphide by sulphuretted hydrogen, but this precipitation is prevented by the presence of citric and tartaric acids; similarly the presence of ammonium salts hinders their precipitation by caustic alkalis.
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  • He recommended that yeast should be purified by cultivating it in a solution of sugar containing tartaric acid, or, in wort containing a small quantity of phenol.
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  • It is usually made by distilling tartaric acid with potassium bisulphate at about zoo-250° C., the crude product being afterwards fractionated.
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  • The impurities occasionally present in commercial citric acid are salts of potassium and sodium, traces of iron, lead and copper derived from the vessels used for its evaporation and crystallization, and free sulphuric, tartaric and even oxalic acid.
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  • 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.
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  • It may be prepared by the lactic fermentation of starches, sugars, gums, &c., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.
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