Bitartrate salt

Another method of acid amelioration, used to avoid water amelioration, is the addition of calcium salts for the purpose of substituting calcium for potassium ions. The resulting calcium bitartrate salts, being less soluble, increase the precipitation of bitartrate. This raises technical problems, one being that if the malo-lactic fermentation should take place subsequently, the wine may contain insufficient acidity of any kind. Another is that calcium tartrate precipitates slowly and in more finely divided form, often causing persistent hazes that are hard to remove. Often, too, this precipitation is delayed, leading to the presumption that the wine is tartrate stable. Only after it is bottled, the brilliant and supposedly stable wine may develop a delayed calcium tartrate haze and even a deposit. The calcium salt method in a refined form is used considerably in Germany but rarely here. 

Mercaptamine is available for oral administration as hydrochloride and bitartrate salts and as sodium phosphomercaptamine. Topical mercaptamine prepared from the oral formulation has been used to treat severe photophobia from corneal crystal deposition in cystinosis (2). 

The resolved base was also crystallized as its d-bitartrate salt. Arterenol of lesSer optical purity was recovered, racemized with hydrochloric acid and recycled through the resolution procedure Tullar6 7 modified the procedure through a recrystallization of the bitartrate salt from... 

Levarterenol bitartrate may be stored at pH 3.6 in a well-filled ampul in the presence of 0.1% NaHS03. Exposure to air, in an alkaline or neutral pH resulted in deterioration of the sample accompanied by a darkening of the solution to a brown color. Dilution of levarterenol in plasma, 5% dextrose, or saline containing ascorbic acid resulted in no significant loss of activity after 9 hours at room temperature. Saline diluent without ascorbic acid allowed loss of activity. Levarterenol as the bitartrate salt or in the free base form behaved similarly. 

These considerations led to the choice of trans-l,2-diaminocyclohex-ane (DACH) as the optimum initial Chel precursor since both (R,R)-(—)-DACH and (S,S)-(-f )-DACH may be obtained from the racemic mixture via the (-f)-tartrate and ( + )-bitartrate salts, respectively (7,... 

In fact, this is a rather simplistic explanation, as it disregards the side-effects of the precipitation of insoluble potassium bitartrate salts and, especially, calcium tartrate, on total acidity as well as pH. These side-effects of deacidification are only fully expressed in wines with a pH of 3.6 or lower after cold stabihzation to remove tartrates. It is obvious from the pH expression (Eqn 1.2) that, paradoxically, after removal of the precipitated tartrates, deacidificafion using CaCOs and, more particularly, KHCO3 is found to have reduced the [salt]/[acid] ratio, i.e. increased true acidity. Fortunately, the increase in pH observed during neutralization is not totally reversed. 

As a therapeutic agent, ch oline is adininistered orally in the form of symps or elixers containing the chloride, citrates or bitartrate, or in the form of compressed tablets or capsules of the dihydrogen citrate. Choline is also given in small doses as a nutritional supplement in combination with a variety of other materials. In dry pharmaceutical-dosage forms, the dihydrogen citrate is usually preferred because of its lower tendency to absorb atmospheric moisture. Both salts have been used parenteraHy. 

The potassium salt of tartaric acid, potassium bitartrate or potassium hydrogen tartrate, is weakly acidic, and is known as cream of tartar. Since it is a dry acid, cream of tartar is used in baking powders (along with sodium bicarbonate) to produce carbon dioxide gas when added to water. Other acids used in baking powder are fumaric acid and phosphoric acid. 

The bitartrate ion can combine with potassium ion, also present in high concentrations in grapes, to form the soluble salt potassium bitartrate (also known as cream of tartar). In water sodium bitartrate is fairly soluble 1 g dissolves in 162 ml of water at room temperatureJ1 In alcohol solution (formed as fermentation of the wine yields ethanol), the solubility of potassium bitartrate is significantly reduced 8820 ml of ethanol are required to dissolve 1 g of the saltJ As a consequence deposits of potassium bitartrate form as the salt precipitates out of solution. 

To prevent the formation of wine crystals during the bottling process, winemakers use a method known as cold stabilization. By lowering the temperature of the wine to 19-23°F for several days or weeks, the solubility of tartrate crystals is lowered, forcing the crystals to sediment. The resulting wine is then filtered off the tartrate deposit. The temperature dependence of the solubility of potassium bitartrate is readily apparent in the following comparison while 162 ml of water at room temperature dissolves 1 g of the salt, only 16 ml of water at 100°C are needed to solubilize the same amount of saltJ l Recent developments employ a technique known as electrodialysis to remove tartrate, bitartrate, and potassium ions from newly fermented wine at the winery before potassium bitartrate crystals form. 

Tan, Y., Dai, X., Li, Y., Zhu, D. 2003. Preparation of gold, palladium and silver nanoparticles by the reduction of their salts with a weak reductant - potassium bitartrate. Journal of Materials Chemistry, 13, 1069-1075. 

Bitartrate of potassa—K 0,2 T—as usually met with, produces, in solutions Of these salts, a yellow crystalline ... 

Potasso-tartrate of Iron—KO, e, Oj, C, H4 0 —is an important medicinal salt.. It is obtained by digesting the hydrated sesquioxide of iron with water, and bitartrate of potassa at. 125° for twenty-four to thirty-six hours, and evaporating the residue on plates. In lustroue scales of dark brown -color. 

Aiumonio-I Artrate of Iron—NH,. Fq3 03, d Ht 0ltJ, 4 HO. Made like the previous salt, with substitution of bitartrate of ammonia. It is qulta stable in composition when its solution is boiled. 

Figure 8-3 Solubility of potassium hydrogen tartrate increases when the salts MgS04 or NaCI are added. There is no effect when the neutral compound glucose is added. Addition of KCI decreases the solubility. (Why ) [From C. J. Marzzacco. "Effect of Salts and Nonelectrolytes on the Sdutxlity of Potassium Bitartrate." J. Chem. Ed. 1998. 75.1628.]... 

This is precipitated as potassium bitartrate by addition of excess of a potassium salt and the solution then titrated with N/4-alkali. 

Total acidity. This acidity, expressed as tartaric acid, varies from 4-5 to 15-X6 grams per litre. Wines rich in alcohol are relatively less acid than those of low alcohol content, owing to precipitation of the potassium bitartrate by the alcohol. Further, the total acidity of a wine diminishes as the wine ages, in consequence of precipitation Of this salt and also Of the tannin and likewise of decomposition of the malic acid into lactic acid Of one-half the equivalent acidity. On the other hand, the total acidity may be increased indirectly as a result of certain diseases of the wine which increase the volatile acidity. 

Tartrate, corresponding base of tartaric acid. The mixed potassium-sodium-salt is the famous tartrate (potassium bitartrate), which crystallizes on the cork of wine bottles (Seignette salt). 

Clarification, by the sedimentation of suspended particles and precipitation of salts such a potassium bitartrate, is facilitated by storage in barrels. Their small volume reduces convective phenomena and allows the wine s temperature to cool markedly during the winter, encouraging both phenomena. The precipitation of unstable colloids, that can cause wine turbidity, also occurs during maturation. The precipitates are subsequently removed during racking. 

Wines are stabilized to prevent cloudiness from a number of causes, such as proteins, metals, colloidal materials, and bitartrates (natural salt of wine). 

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