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Tartaric Acid, N.F., F.C.C

Tartaric acid NF/FCC is a white and crystalline diprotic acid that occurs naturally in a wide variety of different plants. It even occurs in common household foods, such as bananas, grapes, and even tamarinds, and is commonly mixed with baking soda in order to act as a leavening agent in various different recipes. One of the main uses of the acid is to get food a sour taste, and it is commonly mixed with wines during the fermentation process. The salts of tartaric acid are commonly referred to as tartrates. It is a common dihydroxyl derivative from succinic acid.

The acid played a very important role in the modern discovery of chemical chirality, and this property of the acid was observed in the year 1832 by Jean Baptiste Biot. He was able to observe the acid's ability to rotate uninhibited in polarized light, and Louis Pasteur would continue the research in the year 1847.