Tartaric acid

Manufactured by Merck Group

Sourced in United States, Germany, United Kingdom, Italy, France, China, Australia, India

Tartaric acid is a chemical compound that is commonly used as a lab equipment product. It is a naturally occurring organic acid found in various fruits, particularly grapes. Tartaric acid is a white, crystalline solid that is soluble in water and has a sour taste.

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Lab products found in correlation

124 protocols using tartaric acid

Maternal Prolactin Modulates Pup Growth

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All animal work was approved by the Harvard Medical School IACUC under protocol IS00003310. The experiment was modified from elsewhere^{81 (link)}. C57bl/6j mice (Jackson; 000664) were mated at 8 weeks of age. On day 7 post-partum, litters were normalized to 5 pups per dam. Pups were weighed daily until they were weaned at day 21 post-partum or they reached endpoint (20% weight loss compared to positive controls). The weight of the pups is reported as mean +/− sem. PRISM (GraphPad Prism) was used to perform two-way ANOVA with Bonferroni correction to compare the weight of the pups and to perform Kaplan-Meier analysis of the pup’s survival. The survival proportions are represented as a percentage +/− SE.
On day 7 post-partum dams were administered either a 0.05mg/kg, 0.5mg/kg, or 5mg/kg dose of Fc-PRL-13, 5mg/kg dose of PRL N59D, or a PBS control by subcutaneous injection once on day 7 or every other dat. Additionally, beginning on day 7 post-partum dams were administered twice-daily a 200ug dose of Bromocriptine (2mg/mL bromocriptine mesylate (Sigma; 1076501) and 2mg/mL tartaric acid (Sigma; PHR1472) dissolved in PBS and 20% ethanol) or100uL of vehicle (2mg/mL tartaric acid (Sigma; PHR1472) dissolved in PBS with 20% ethanol). Dams were dosed until all their pups reached endpoint or were weaned at day 21 post-partum.

Kready K., Doiron K., Chan K.R., Way J., Justman Q., Powe C.E, & Silver P. (2023). A long-acting prolactin to combat lactation insufficiency. bioRxiv.

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Nicotine and Menthol Preference Study

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Treatments groups were as follows: 1. nicotine (as hydrogen bitartrate salt) 200 μg/ml (Sigma) in 2% saccharin (Sigma); 2. nicotine 200 μg/ml + 10 μg/ml L-menthol in 2% saccharin; 3. 2 mM tartaric acid (vehicle; Sigma) in 2% saccharin; 4. 2 mM tartaric acid + 10 μg/ml L-menthol in 2% saccharin. The pH of all solutions was adjusted to 7. The concentration of nicotine was based on previous studies [21 , 25 (link), 26 (link)] and menthol concentration was based on pilot studies showing no baseline preference for this concentration in acute administration, with higher menthol concentrations becoming aversive [27 ]. This concentration corresponds to a menthol to nicotine ratio similar to what is found in un-mentholated cigarettes [28 (link)]. All solutions were administered in modified glass bottles to prevent menthol decomposition in plastic, and covered with foil tape to prevent nicotine decomposition in light.

Fait B.W., Thompson D., Mose T., Jatlow P., Jordt S., Picciotto M.R, & Mineur Y.S. (2017). Menthol disrupts nicotine’s psychostimulant properties in an age and sex-dependent manner in C57BL/6J mice. Behavioural brain research, 334, 72-77.

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Measurement of Sulfur Compounds in Wine

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M ethanol, ethanol, acetonitrile, dichloromethane, riboflavin, citric acid, tartaric acid, boric acid, mercaptoethanol, o-phtaldehyde (OPA), amino acid multi standard (containing acidic, neutral, and basic amino acids), riboflavin (RF), d₆-dimethyl sulphide (d₆-DMS), isopropyl disulphide, dimethyl disulphide (DMDS), dimethyl trisulphide (DMTS), p-benzoquinone (pBQ), 3-mercaptopropanoic acid (3MPA), glutathione, trifluoroacetic acid and hydrochloric acid were purchased from Sigma-Aldrich (St. Louis, MO, USA). Sodium metabisulfite was purchased from J.T. Baker (Deventer, The Netherlands). All the chemicals were of analytical grade, at least. HPLC grade water was obtained by a Milli-Q system (Millipore Filter Corp., Bedford, MA, USA).
Commercial hydrolysable tannins from chestnut wood intended for oenological use were provided by Dal Cin (Concorezzo, Italy).
The model wine solution (MW) was made of 5.0 g/L tartaric acid and 12% ethanol (v/v), adjusted to pH 3.2 with sodium hydroxide (Merck, Darmstadt, Germany).
The white wine (WW₀) produced with Trebbiano grape in vintage 2016 was collected at a local winery just after bottling and analyzed. The concentration of Met in WW₀ was 5.90 ± 0.35 mg/L and that of total SO₂ was 80 ± 2 mg/L, while no RF nor GSH were detected.

Fracassetti D., Limbo S., Messina N., Pellegrino L, & Tirelli A. (2021). Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins. Molecules, 26(17), 5297.

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Quantifying TRAP+ Osteoclasts in Tissue

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To measure TRAP⁺ osteoclasts, paraffin sections were deparaffinized and incubated in acetate-tartaric acid buffer (0.2 M sodium acetate [Merck, 6268], 50 mM tartaric acid [Sigma-Aldrich, T10-9], pH 5.0) for 20 min at 37°C and then stained in 1.1 mg/mL FAST Red TR (Sigma, F8764-16) substrate and 0.1−0.5 mg/mL napthol ASMX phosphate (Sigma, N4875) substrate. Sections were incubated for 2−4 h until sufficient red color was observed in osteoclasts, washed in PBS, and then counterstained with Methyl Green (Vector Laboratories, H-3402-500) before washing, air drying, and mounting in VectaMount permanent mounting medium (Vector Laboratories, H-50000). Masson trichrome staining was performed using the Masson Trichrome Stain Kit (SKU KTMTRLT EA, StatLab, TX, USA) according to the manufacturer’s instructions. Images were obtained using a Zeiss Colibri inverted microscope at 10x and 20x dry magnification using a Zeiss 305 color camera.

Dastagir N., Beal Z, & Godwin J. (2022). Tissue origin of cytotoxic natural killer cells dictates their differential roles in mouse digit tip regeneration and progenitor cell survival. Stem Cell Reports, 17(3), 633-648.

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Analytical Procedures for Tannin-Rich Samples

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M ethanol, ethanol, acetonitrile, riboflavin, citric acid, tartaric acid, tetrahydrofuran (THF), boric acid, mercaptoethanol, o-phtaldehyde (OPA), L-methionine, d 6 -dimethyl sulphide (d 6 -DMS), isopropyl disulphide, dimethyl disulphide (DMDS), dimethyl trisulphide (DMTS), Folin-Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrochloric acid were purchased from Sigma-Aldrich (St. Louis, MO, USA). All the chemicals were of analytical grade, at least. HPLC grade water was obtained by a Milli-Q system (Millipore Filter Corp., Bedford, MA, USA).
Commercial hydrolysable tannins from nut galls, chestnut and oak woods intended for oenological use were provided by Dal Cin (Concorezzo, Italy).
The model wine contained 5.0 g/L tartaric acid and 12% ethanol (v/v), adjusted to pH 3.2 with sodium hydroxide (Merck, Darmstadt, Germany).

Fracassetti D., Limbo S., Pellegrino L, & Tirelli A. (2019). Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide. Food chemistry, 298.

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HPLC-based Phytochemical Analysis

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Acetonitrile, m ethanol, ethanol, chloroform, acetic acid, and formic acid were HPLC grade from VWR. Acetone was provided by Fluka. Sodium chloride, tartaric acid, epi Catechin, epigallo Catechin gallate, lithium chloride, N, N-dimethylformamide, and trifluoroacetic acid were provided by Sigma-Aldrich, sulphuric acid by Roth. Catechin, epi Catechin, epi Catechingallate, epigalloCatechin, flavanol dimer B2, flavanol trimer C1, and malvidin-3-O-glucoside chloride were purchased from Extrasynthese (Genay, France). Ultra-pure water was obtained from a Milli-Q Advantage A10 system (Millipore).

Abi-Habib E., Vernhet A., Roi S., Carrillo S., Veran F., Ducasse M.A, & Poncet-Legrand C. (2023). Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds. Journal of the science of food and agriculture, 103(4).

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Antioxidant Capacity Determination Protocol

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Ethanol, Folin–Ciocalteu’s phenol reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), aluminum chloride hexahydrate, sodium nitrite, (+)-catechin, gallic acid monohydrate, sodium acetate anhydrous, potassium chloride, hydrochloric acid, sodium carbonate anhydrous, oxlalic acid, tartaric acid, malic acid, lactate, acetic acid, citric acid, succinic acid, fumaric acid, fructose, glucose, sucrose, maltose, lactose, sorbitol, gallic acid, protocatechuic acid, catechol, catechin, chlorogenic acid, epigallocatechin gallate, caffeic acid, epicatechin, syringic acid, 4-methycatechol, epicatechin gallate, p-coumaric acid, ferulic acid, and rutin were purchased from Sigma (St. Louis, MO, USA).

Yang H., Kim Y.J, & Shin Y. (2019). Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea. Foods, 8(12), 598.

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Analytical Standards Preparation Protocol

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Acetone and methanol (MeOH) were LC/MS grade solvents (Sigma-Aldrich, Milan, Italy). Formic acid (> 95%), acetic acid glacial (99%), and ethanol (96%) were reagent grade (Sigma-Aldrich, Milan, Italy), ammonium formate solution 5 M (0.315 g/mL) (G1946-85021, Agilent Technologies). MilliQ water with a conductivity less than 18.2 MΩ, was prepared using an integrated Milli-pore purification system (MilliQ integral, Merck, Milan, Italy) .
Tartaric acid, glycerol, 2,4 toluene diisocyanate, and 2,6 toluene diisocyanate were analytical standards (Sigma-Aldrich, Milan, Italy).

Corrias F., Cossu E., Cardu P., & Angioni A. (2020). UHPLC-MS/MS Method for the Analysis of 2,6 Toluene Diisocyanate and 2,4 Toluene Diisocyanate Released from Microa-gglomerated Corks in Wine. Food Analytical Methods, 14(2), 230-236.

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Organic Acids Quantification Protocol

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Standards of organic acids used in the study were as follows: tartaric acid (> 98%), L(-)-malic acid (> 98%), shikimic acid (> 98%), L(+)-lactic acid (> 98%), citric acid (> 98%), and succinic acid (> 98%), as well as water (purity for LC/MS) and H 3 PO 4 (85%, v/v) (purity for LC/MS), methanol (HPLC grade); all were supplied from Sigma-Aldrich (Steinheim, Germany). Sep-Pak C18 cartridges (silica-based octadecylbonded phase with strong hydrophobicity, appropriate for organic acids in beverages) for solid-phase extraction (Waters). All other chemicals used were of analytical grade.

Ivanova‐Petropulos V., Petruševa D., & Mitrev S. (2020). Rapid and Simple Method for Determination of Target Organic Acids in Wine Using HPLC-DAD Analysis. Food Analytical Methods, 13(5), 1078-1087.

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Osteoclast Identification by TRAP Staining

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Osteoclasts were detected by TRAP staining. 5 µm thick histological slides were exposed to the TRAP solution containing N,N-dimethylformamide (EM Science), 3.7 mM of fast red violet LB di-azonium salt (Sigma), 6.4 mM of tartaric acid (Sigma), and 0.4% MgCl₂ in 0.2 M sodium acetate buffer (pH 5.0) for 10 minutes at 37 °C. The slides were then washed for 30 minutes before being counter-stained with hematoxylin for 5 seconds. Osteoclasts were identified as being positively stained for TRAP and possessing a ruffled border with an underlying lacuna.

Huck O., Han X., Mulhall H., Gumenchuk I., Cai B., Panek J., Iyer R, & Amar S. (2019). Identification of a Kavain Analog with Efficient Anti-inflammatory Effects. Scientific Reports, 9, 12940.

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