Tartrate
Tartrate
Tartrate (/ˈtɑːrˌtreɪt/) is a salt or ester of tartaric acid, a carboxylic acid. The term is derived from the Latin word tartarum.
Etymology
The word "tartrate" comes from the Latin tartarum, which was first used to describe a crusty deposit that forms in wine casks during fermentation. This deposit, known as wine stone or potassium bitartrate, is a natural source of tartaric acid.
Related Terms
- Tartaric acid: A white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes.
- Potassium bitartrate: Also known as cream of tartar, it is a byproduct of winemaking and is used in cooking for its ability to stabilize egg whites and prevent sugar from crystallizing.
- Sodium tartrate: A sodium salt of tartaric acid, used in the food industry as an acidity regulator and emulsifier.
- Antimony potassium tartrate: A compound used in the treatment of schistosomiasis, a disease caused by parasitic worms.
Uses
Tartrates are used in a variety of applications, including food, pharmaceuticals, and wine production. In food, they are used as acidity regulators and emulsifiers. In pharmaceuticals, they are used in the treatment of various diseases, such as schistosomiasis. In wine production, they are a natural byproduct of the fermentation process.
See Also
External links
- Medical encyclopedia article on Tartrate
- Wikipedia's article - Tartrate
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