Tartaric fruit

An artificial fruit beverage contains 12.0 g of tartaric acid, H2C4H406, to achieve tartness. It is titrated with a basic solution that has a density of 1.045 g/cm3 and contains 5.00 mass percent KOH. What volume of the basic solution is required (One mole of tartaric acid reacts with two moles of hydroxide ion.)... 

Advances in analytical procedures resulted in several reports on anthocyanins acy-lated with hydroxycinnamic acids (p-coumaric, caffeic, ferulic, sinapic, and 3,5-dihydroxycinnamic acids), hydroxybenzoic acids (p-hydroxybenzoic and gallic acids), and aliphatic acids (malonic, acetic, malic, oxalic, succinic and tartaric acids). However, not all of them were found in anthocyanins isolated from foods. Among the 44 fruits listed in Table 4.3.1, 15 presented acylated anthocyanins as did 12 of 13 vegetables shown in Table 4.3.3 and 2 of the 9 grains cited in Table 4.3.4. On the other hand, acylated anthocyanins were found in all grapes from Vitis species, although at different abundance levels, as can be seen in Table 4.3.2. A higher... 

Grapes are one of the few fruit crops that contain a significant amount of the weak organic acid known as tartaric acid, HOOC-(CHOH)2-COOH. More than half of the acid content of wine is ascribed to tartaric acid. As a weak acid, tartaric acid partially ionizes in water to yield the bitartrate or hydrogen tartrate ion ... 

Common acidic ingredients include vinegar, lemon juice, sour milk, buttermilk, yogurt, tart fruits, and cream of tartar. Commercial bakeries often use ammonium bicarbonate or ammonium carbonate as a leavening agent. The gas-producing reaction with ammonium bicarbonate actually generates both carbon dioxide gas and ammonia gas ... 

Different organic acids, primarily lactic acid, have been successfully used for decontamination of whole livestock carcasses, and the application of different organic acids used for decontamination has also been tested in the fruit and vegetable industry. Organic acids other than lactic acid that are known to have bactericidal effects are acetic, benzoic, citric, malic, propanoic, sorbic, succinic and tartaric acids (Betts and Everis 2005). The antimicrobial action is due to a reduction in the pH in the bacterial environment, disruption of membrane transport, anion accumulation or a reduction in the internal pH in the cell (Busta et al., 2001). Many fruits contain naturally occurring organic acids. Nevertheless, some strains, for example E. coli 0157, are adapted to an acidic environment. Its survival, in combination with its low infective dose, makes it a health hazard for humans. 

Now for a rather unexpected twist. We have seen that if there are n chiral centres there should be 2" configurational isomers, and we have considered each of these for n = 2 (e.g. ephedrine, pseudoephedrine). It transpires that if the groups around chiral centres are the same, then the number of stereoisomers is less than 2". Thus, when n = 2, there are only three stereoisomers, not four. As one of the simplest examples, let us consider in detail tartaric acid, a component of grape juice and many other fruits. This fits the requirement, since each of the two chiral centres has the same substituents. 

Chaenomeles japonica (Thunb.) Lind. C. sinensis Koch. C. speciosa (Sweet) Nakai Japan Mu Gua Xuan Mu Gua (fruit) Vitamin C, malic acid, tartaric acid, citric acid, hydrocyanic acid.49 Treat arthralgia, diarrhea, cholera, gout, arthritis. 

Eriobotrya japonica Linkdl. Pi Pa Yie (Loquat) (leaf, flower, fruit) Levulose, sucrose, malic acid, citric acid, tartaric acid, succinic acid, amygdalin, crytoxanthin, carotenes, phenyl ethyl alcohol pentosans, essential oils.50 Antitussive, expectorant, treat bronchitis, cough, fever, nausea, externally applied to epistaxis, smallpox, ulcers. 

Macrocarpium officinalis (Sieb. et Zucc.) Nakai Shan Zhu Yu (fruit) Tannic acid, resin, tartaric acid, comin, gallic acid, malic acid.60 A tonic, astringent, diuretic, antillithic, anthelimintic, febrifuge. 

Prunus mume (Sieb.) Sieb. et Zucc. Wu Mai (Black plum) (fruit) Prudomenin, malic acid, succinic acid, citric acid, tartaric acid, amygdalin.33-53 Treat biliary ascariasis and hookworm. 

Vitis amurensis Rupr. V. vinifera L. Shan Pu Tao (Wine grape) (leaf, fruit) Malic acid, tartaric acid, racemic acid, oxalic acid.50 For abortion, cholera, dropsy, nausea. 

The term wine refers to the natural beverage produced from the juice of sound and ripe grapes, in strict accordance with federal and state regulations. The stabilization principles discussed will have equal application to fruit wines in general except for tartrate stabilization since tartaric acid, the primary organic acid of grapes, is not found in any other fruits commonly used in winemaking. 

CITRIC ACID. [CAS 77-92-9J. C.tH.,(OH)(COOH),. formula weight 192.12. white crystalline solid, mp 153. decomposes at higher temperatures, sp gr 1.542. Citric acid is soluble In H.O or alcohol and slightly soluble in ether. The compound is a trihasic acid, forming mono-, di-, and Iri- scries of salts and esters. Citric acid may be obtained (I) from some natural products, e.g., the free acid in the juice of citrus and acidic fruits, often in conjunction with malic or tartaric acid the juice of unripe lemons... 

Occurreace. IR-R. R (-Tartaric acid occurs in the juice of the grape and in a few other fruits and plants. It is not as widely distributed as citric acid or St- (-malic acid. The only commercial source is Ihe residues from the wine industry. The racemic acid is nut a primary product of plant processes but is formed readily from the dextrorotatory acid by heating alone or with strong alkali or strong acid. triewi-Tanaric acid is not found in nauire It is obtained from the other isomers hy prolonged boiling with caustic alkali. 

For each sample type, a literature review must be done prior to analysis to determine the appropriate organic acids and their concentrations. Typical acids include acetic, butyric, citric, formic, hippuric, isobutyric, isovaleric, lactic, malic, oxalic, phenylacetic, propionic, pyruvic, tartaric, uric, and valeric acids. The recipe for organic acid standard solutions (see Reagents and Solutions) describes standards that can be used for a number of fruit juices. 

Malic, citric, oxalic, tartaric, succinic, Tropical fruits Waters RCM-100 C18 (10 cm) 2% NH4H2P04/ H3P04, pH 2.4 UV, 254 nm + RI 109... 

Glucuronic, -y-lactone, shikimic, dihydro-ascorbic, ascorbic, malic, tartaric, iso- Fruits, fruit juices, and vegetables Spherisorb ODS2 (250 X 4.6 mm) 10 fjLvn 0.01 M KH2P04/ 0.8 M TBA7 H3P04 Me0H (97 3), pH 2.4 UV, 190-340 nm 114... 

Ascorbic, quinic, formic, shikimic, lactic, malic, tartaric, citric, isocitric, fumaric Fruit juices Spherisorb ODS2 (250 X 4 mm) 5 /u.m 40°C 0.01 M KH2P04/ 5.5 mM TBAPe, pH 7 MeOH (gradient elution) UV, 210 -270 nm 117... 

Although there are other acids present in fruit juices (e.g. oxalic, iso-citric, tartaric), it is usual to record acidity in terms of citric acid, both for citrus fruit... 

Tartaric acid occurs naturally in grapes, where it is present as the acid potassium salt. During the fermentation of grapes, tartaric acid precipitates from solution as crystals, as its solubility decreases with the increasing alcoholic concentration of the wine. Tartaric acid is also a natural component of numerous other fruits such as the currants, blackberries and cranberries. 

Phosphoric acid has a drier, and perhaps sharper, flavour than either citric or tartaric acid, tasting rather of flat sourness , in contrast with the sharp fruitiness of citric acid. It therefore appears to blend better with most non-fruit drinks. 

The present ED industry has experienced a steady growth rate of about 15% since 15 years (Srikanth, 2004). The most important industrial ED application is still the production of potable water from brackish water. However, other applications either in the semiconductor industry for the production of ultrapure, that is, completely deionized water without the chemical regenerations of IERs or in the food industry (i.e., whey demineralization, tartaric stabilization of wine, fruit juice deacidification, and molasses desalting) are gaining increasing importance with large-scale industrial installations. 

Cheese whey demineralization Desalting of protein hydrolysates (i.e., soy sauce), sugar solutions, molasses, and polysaccharide dispersions Deacidification of fruit juices Tartaric wine stabilization Flavor recover from pickle brines... 

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