Potassium hydrogen L-tartrate, 98+%

Name: Potassium hydrogen L-tartrate, 98+%
SKU: A15281.30

CAS: 868-14-4 | C4H5KO6 | 188.18 g/mol

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数量:

250 g

1000 g

5000 g

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製品番号（カタログ番号） A15281.30

または、製品番号A15281-30

価格（JPY）

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数量:

250 g

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化学物質識別子

CAS868-14-4

IUPAC Namepotassium (2R,3R)-3-carboxy-2,3-dihydroxypropanoate

Molecular FormulaC4H5KO6

InChI KeyKYKNRZGSIGMXFH-ZVGUSBNCSA-M

SMILES[K+].O[C@H]([C@@H](O)C([O-])=O)C(O)=O

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仕様

スペックシート

Optical Rotation32.3 ± 0.4? (C=10 in 1N NaOH)

Identification (FTIR)Conforms

Appearance (Color)White to pale cream

FormPowder

Assay (Aqueous acid-base Titration)≥98.0 to ≤102.0%

Potassium hydrogen L-tartrate is used for stabilizing egg whites, whipped cream and for anti-caking and thickening. It is utilized for the prevention of crystallization of sugar syrups and reduces the discoloration of boiled vegetables. It is an active component in baking powder. It is used in household items in association with lemon juice or white vinegar to clean metals such as brass, aluminum and copper. Furthermore, it serves as a primary reference standard for a pH buffer.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
Potassium hydrogen L-tartrate is used for stabilizing egg whites, whipped cream and for anti-caking and thickening. It is utilized for the prevention of crystallization of sugar syrups and reduces the discoloration of boiled vegetables. It is an active component in baking powder. It is used in household items in association with lemon juice or white vinegar to clean metals such as brass, aluminum and copper. Furthermore, it serves as a primary reference standard for a pH buffer.

Solubility
Soluble in water and dilute mineral acid. Insoluble in alcohol.

Notes
Incompatible with strong oxidizing agents.

RUO – Research Use Only

General References:

Barril, C.; Clark, A. C.; Scollary, G. R. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine. Anal. Chim. Acta 2012, 732, 186-193.
Clark, A. C.; Dias, D. A.; Smith, T. A.; Ghiggino, K. P.; Scollary, G. R. Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: Studies in a model wine system. J. Agric. Food. Chem. 2011, 59 (8), 3575-3581.