tartaric acid disodium dihydrate

Tartaric acid disodium dihydrate (Disodium L-(＋)-Tartrate Dihydrate) is commonly used as a buffer in molecular biology and cell culture.Tartaric acid disodium dihydrate is an acid phosphatase inhibitor that increases the probability of colchicine binding to tubulin1.

L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate, an enantiomer of D-tartaric acid, is a white crystalline dicarboxylic acid found in plants like grapes and is a primary organic acid in wine. This compound functions as a flour bulking agent and food additive, interacting with sodium bicarbonate to generate carbon dioxide [1].

D(-)-Tartaric acid found in many plants, particularly tamarinds and grapes,it is used to generate carbon dioxide through interaction with sodium bicarbonate following oral administration. Carbon dioxide extends the stomach and provides a negative contrast medium during double contrast radiography.

DL-Tartaric acid is a non-racemic mixture of L- and D-tartaric acid with antioxidant activity. By activating the AMP-activated protein kinase signaling pathway, it improves experimental non-alcoholic fatty liver disease.

rel-(2R,3S)-2,3-Dihydroxysuccinic acid hydrate (meso-Tartaric acid monohydrate) occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine. It is used as an antioxidant. Salts of tartaric acid are known as tartrates. Tartaric acid is a muscle toxin that inhibits the production of malic acid and, in high doses, causes paralysis and death.

L-Tartaric acid ((2R,3R)-(+)-Tartaric acid) occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine. It is used as an antioxidant. Salts of tartaric acid are known as tartrates. L-Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.

D-(-)-Tartaric acid (D-Tartaric acid; (S, S)-tartarate; D-threaric acid) is mainly located in the cytoplasm. D-(-)-Tartaric acid can be converted into (2S,3S)-cis-fertaric acid and (2S,3S)-trans-fertaric acid. Outside the human body, it can be found in vinegar. This makes it a potential biomarker for the consumption of this food.