tartaric

简明释义

英[tɑːrˈtærɪk]美[tɑːrˈtærɪk]

adj. 酒石的；似酒石的；含有酒石的

英英释义

单词用法

同义词

反义词

例句

1.Fruit contains natural acids, such as citric acid in oranges and lemons, malic acid of apples, and tartaric acid of grapes.

水果含有天然氨基酸，如柳橙和柠檬柠檬酸、苹果酸苹果，酒石酸的葡萄。

2.An electrolyte solution with sulfuric acid, oxalic acid and tartaric acid as the main component for aluminium alloy hard anodization was developed.

研制了以硫酸、草酸、酒石酸为主要成分的铝合金硬质阳极氧化电解液。

3.This article studies the synthesis of sodium pyruvate from tartaric acid.

本文研究了酒石酸合成丙酮酸钠的工艺。

4.Citric acid is the most common of the acids found in fruits, tubers and vegetables followed by malic and tartaric.

柠檬酸酸是最常见的酸，主要存在于水果、块茎和蔬菜中。其次是苹果酸和酒石酸。

5.The principal acids used are phosphoric, citric, fumaric, tartaric, and malic acids.

主要添加的酸有磷酸、柠檬酸、富马酸、酒石酸和苹果酸。

6.Tartaric acid could postponed the utilization rate of ES, with the result of ehancing expression capability of ESH.

实验还发现，酒石酸可延缓菌体利用ES的速率，从而延长了ESH的诱导产生期。

7.The asymmetric transformation of L-proline via formation of salt with (S)-tartaric acid was carried out by using butanal as a catalyst for epimerization in butanoic acid.

脯氨酸通过同（S）-酒石酸形成复盐，在正丁酸溶剂中以正丁醛作催化剂进行不对称转换。

8.The presence of tartaric acid can influence the pH level of the solution.

酒石酸的存在会影响溶液的pH值。

9.During fermentation, yeast converts sugars into alcohol and produces tartaric acid.

在发酵过程中，酵母将糖转化为酒精并产生酒石酸。

10.Some fruits naturally contain tartaric acid, contributing to their tart flavor.

一些水果自然含有酒石酸，使其具有酸味。

11.The winemaker used tartaric acid to stabilize the wine's flavor.

酿酒师使用酒石酸来稳定葡萄酒的风味。

12.In baking, tartaric acid is often used as a leavening agent.

在烘焙中，酒石酸常被用作发酵剂。

作文

Tartaric acid is a naturally occurring organic acid that plays a significant role in various biological and chemical processes. It is most commonly associated with the winemaking industry, where it is found in grapes and is crucial for the fermentation process. The presence of tartaric acid in grapes helps to stabilize the acidity of wine, contributing to its flavor profile and overall quality. In fact, the tartaric acid content can vary significantly between different grape varieties, which is why some wines might taste more acidic than others.Beyond winemaking, tartaric acid is also used in various food products as a stabilizing agent. For instance, it is often added to cream of tartar, which is a common ingredient in baking. Cream of tartar, chemically known as potassium bitartrate, is derived from tartaric acid and is essential for achieving the right texture in meringues and other baked goods. Its ability to stabilize egg whites allows for the creation of light and airy desserts, demonstrating the importance of tartaric acid in culinary applications.In addition to its uses in food and beverage, tartaric acid has various industrial applications as well. It is employed in the production of certain types of pharmaceuticals and cosmetics, where it acts as a pH regulator. The versatility of tartaric acid showcases its significance beyond its natural occurrence in grapes.Moreover, the study of tartaric acid extends into the realm of chemistry, where it serves as a chiral compound. Chiral molecules are those that cannot be superimposed on their mirror images, leading to the existence of two enantiomers. This property of tartaric acid makes it an important subject of study in stereochemistry, which is the branch of chemistry that deals with the spatial arrangement of atoms in molecules. Understanding the behavior of tartaric acid and its derivatives can provide insights into the development of new drugs and materials.In conclusion, tartaric acid is a multifaceted compound that holds great importance in various fields, including winemaking, baking, pharmaceuticals, and chemistry. Its unique properties and applications highlight the interconnectedness of nature and science. As we continue to explore the uses of tartaric acid, we uncover more about its potential benefits and contributions to our daily lives. Whether it’s enhancing the flavor of wine or improving the texture of baked goods, tartaric acid remains a vital component that enriches our culinary experiences and scientific understanding.

酒石酸是一种自然存在的有机酸，在各种生物和化学过程中发挥着重要作用。它最常与酿酒行业相关，因为它存在于葡萄中，并且对发酵过程至关重要。酒石酸在葡萄中的存在有助于稳定葡萄酒的酸度，从而影响其风味特征和整体质量。实际上，不同葡萄品种之间的酒石酸含量可能会显著变化，这就是为什么某些葡萄酒可能尝起来比其他葡萄酒更酸的原因。除了酿酒，酒石酸还作为稳定剂用于各种食品产品中。例如，它通常添加到塔塔粉中，塔塔粉是烘焙中的一种常见成分。塔塔粉的化学名称是酒石酸氢钾，源自酒石酸， 对于实现蛋白霜和其他烘焙食品的正确质地至关重要。它稳定蛋白白的能力使得轻盈蓬松的甜点成为可能，展示了酒石酸在烹饪应用中的重要性。除了在食品和饮料中的用途外，酒石酸在工业上也有多种应用。它被用于某些类型的药物和化妆品的生产中，作为pH调节剂。酒石酸的多功能性展示了它超越自然存在的重要性。此外，酒石酸的研究还扩展到化学领域，其中它作为手性化合物存在。手性分子是指那些不能与其镜像重叠的分子，导致存在两种对映体。这一性质使得酒石酸成为立体化学研究中的一个重要课题，立体化学是研究分子中原子空间排列的化学分支。理解酒石酸及其衍生物的行为可以为新药物和材料的发展提供见解。总之，酒石酸是一种多面性的化合物，在酿酒、烘焙、制药和化学等多个领域具有重要意义。其独特的性质和应用突显了自然与科学的相互联系。随着我们继续探索酒石酸的用途，我们发现了更多关于其潜在益处和对我们日常生活的贡献。无论是增强葡萄酒的风味，还是改善烘焙食品的质地，酒石酸始终是丰富我们的烹饪体验和科学理解的重要组成部分。