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|Section2= |Section3= |Section4= }} Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid. ==History== Tartaric acid was first isolated from potassium bitartrate ''circa'' 800 AD, by the alchemist Jābir ibn Hayyān. The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. Tartaric acid played an important role in the discovery of chemical chirality. This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light. Louis Pasteur continued this research in 1847 by investigating the shapes of ammonium sodium tartrate crystals, which he found to be chiral. By manually sorting the differently shaped crystals under magnification, Pasteur was the first to produce a pure sample of levotartaric acid.〔L. Pasteur (1848) "Mémoire sur la relation qui peut exister entre la forme cristalline et la composition chimique, et sur la cause de la polarisation rotatoire" (Memoir on the relationship which can exist between crystalline form and chemical composition, and on the cause of rotary polarization)," ''Comptes rendus de l'Académie des sciences'' (Paris), vol. 26, pp. 535–538.〕〔L. Pasteur (1848) ("Sur les relations qui peuvent exister entre la forme cristalline, la composition chimique et le sens de la polarisation rotatoire" ) (On the relations that can exist between crystalline form, and chemical composition, and the sense of rotary polarization), ''Annales de Chimie et de Physique'', 3rd series, vol. 24, no. 6, pages 442–459.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tartaric acid」の詳細全文を読む スポンサード リンク
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