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Tartrate Esters
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−. The main forms of tartrates used commercially are pure crystalline tartaric acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle salt, commonly used in electroplating solutions. As food additives As food additives, tartrates are used as antioxidants, acidity regulators, and emulsifiers. Examples include *sodium tartrates ( E335) **monosodium tartrate **sodium tartrate ** sodium ammonium tartrate the compound through which Louis Pasteur discovered chirality *potassium tartrates ( E336) **potassium bitartrate (monopotassium tartrate, cream of tartar) ** potassium tartrate * potassium sodium tartrate ( E337) *calcium tartrate ( E354, used as emulsifier) * stearyl tartrate ( E483, used as emulsifier) In wine In wine, tartrates are the harmless crysta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitartrate
, Section2 = {{Chembox Properties , C=4 , H=5 , O=6 , Formula_Charge = − , ConjugateAcid = Tartaric acid , ConjugateBase = Tartrate Bitartrate is an anion which is the conjugate base of tartaric acid. It may also refer to any salt or monoester of tartaric acid. Some examples of bitartrate salts include: * Choline bitartrate * Cysteamine bitartrate * Dihydrocodeine bitartrate * Dimethylaminoethanol bitartrate * Hydrocodone bitartrate * Metaraminol bitartrate * Norepinephrine bitartrate * Potassium bitartrate * Sodium bitartrate Monosodium tartrate or sodium bitartrate is a sodium acid salt of tartaric acid. As a food additive it is used as an acidity regulator and is known by the E number E335. As an analytical reagent, it can be used in a test for ammonium cation whic ... References Tartrates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization, the latter of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. His works are credited to saving millions of lives through the developments of vaccines for rabies and anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek). Pasteur was responsible for disproving the doctrine of spontaneous generation. Under the auspices of the French Academy of Sciences, his experiment demonstrated that in sterilized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concrete
Concrete is a composite material composed of fine and coarse aggregate bonded together with a fluid cement (cement paste) that hardens (cures) over time. Concrete is the second-most-used substance in the world after water, and is the most widely used building material. Its usage worldwide, ton for ton, is twice that of steel, wood, plastics, and aluminum combined. Globally, the ready-mix concrete industry, the largest segment of the concrete market, is projected to exceed $600 billion in revenue by 2025. This widespread use results in a number of environmental impacts. Most notably, the production process for cement produces large volumes of greenhouse gas emissions, leading to net 8% of global emissions. Other environmental concerns include widespread illegal sand mining, impacts on the surrounding environment such as increased surface runoff or urban heat island effect, and potential public health implications from toxic ingredients. Significant research and development is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarification And Stabilization Of Wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition, pp. 173, 661–62. Oxford University Press 2006 . Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. Clarifying wine In wine tasting, a wine is considered " clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of transparency. A wine with too much suspended matter will appear cloudy and dull, even if its aroma and flavor are unaffected; wines therefore generally undergo some kind of clarificati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartrate On Cork
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−. The main forms of tartrates used commercially are pure crystalline tartaric acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle salt, commonly used in electroplating solutions. As food additives As food additives, tartrates are used as antioxidants, acidity regulators, and emulsifiers. Examples include *sodium tartrates ( E335) **monosodium tartrate **sodium tartrate **sodium ammonium tartrate the compound through which Louis Pasteur discovered chirality *potassium tartrates ( E336) **potassium bitartrate (monopotassium tartrate, cream of tartar) **potassium tartrate *potassium sodium tartrate ( E337) *calcium tartrate ( E354, used as emulsifier) * stearyl tartrate ( E483, used as emulsifier) In wine In wine, tartrates are the harmless crystalli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearyl Tartrate
Stearyl palmityl tartrate is a derivative of tartaric acid used as an emulsifier. It is produced by esterification of tartaric acid with commercial grade stearyl alcohol, which generally consists of a mixture of the fatty alcohols stearyl and palmityl alcohol. Stearyl palmityl tartrate consists mainly of diesters, with minor amounts of monoester and of unchanged starting materials. Use Stearyl palmityl tartrate is used as emulsifier under the E number E 483. The Food and Agriculture Organization of the United Nations The United Nations (UN) is an intergovernmental organization whose stated purposes are to maintain international peace and international security, security, develop friendly relations among nations, achieve international cooperation, and be ... sets limits of use at 4 g/kg for bakery wares and 5 g/kg for dessert products. Law Use of stearyl palmityl tartrate is prohibited in Australia. References {{reflist Food additives Tartrate est ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Tartrate
Calcium tartrate, exactly calcium L-tartrate, is a byproduct of the wine industry, prepared from wine fermentation dregs. It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. Its solubility decreases with lower temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. As E number E354, it finds use as a food preservative and acidity regulator. Like tartaric acid, calcium tartrate has two asymmetric carbons, hence it has two chiral isomer In chemistry, isomers are molecules or polyatomic ions with identical molecular formulae – that is, same number of atoms of each element – but distinct arrangements of atoms in space. Isomerism is existence or possibility of isomers. Iso ...s and a non-chiral isomer (meso-form). Most calcium tartrate of biological origin is the chiral levorotatory (–) isomer. References Calcium compounds Tartrates Preservatives E-number additives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Sodium Tartrate
Potassium sodium tartrate tetrahydrate, also known as Rochelle salt, is a double salt of tartaric acid first prepared (in about 1675) by an apothecary, Pierre Seignette, of La Rochelle, France. Potassium sodium tartrate and monopotassium phosphate were the first materials discovered to exhibit piezoelectricity. This property led to its extensive use in "crystal" gramophone (phono) pick-ups, microphones and earpieces during the post-World War II consumer electronics boom of the mid-20th century. Such transducers had an exceptionally high output with typical pick-up cartridge outputs as much as 2 volts or more. Rochelle salt is deliquescent so any transducers based on the material deteriorated if stored in damp conditions. It has been used medicinally as a laxative. It has also been used in the process of silvering mirrors. It is an ingredient of Fehling's solution (reagent for reducing sugars). It is used in electroplating, in electronics and piezoelectricity, and as a combustion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
