Wine acid main purpose in industrial production. Wine acid. Useful properties of wicked acid and its effect on the body

Can according to 4 schemes.

Grape contains wine acid

Therefore, the wine compound has several isomers. One of them, for example, grape acid. There are still L-wine, mesown. Their properties are largely different. But let's start with the common one.

Properties of wicked acid

Wine form. They are whitish, odorless. Taste, as applied, sour. It is thanks to the heroine juices of many fruits and berries have the same taste. In the fruits, as you know, a lot of moisture. Once it does not swim in it, it is clear that in the water the heroine of the article is easily dissociated, that is, decays to ions.

Wine-acid solutionget, as well, mixing it with ethyl alcohol. In benzene and ether, dissociation also goes, but slowly and not to the end. This applies to all isomers. Them, by the way, 4.

In the introductory part is not specified D.-wine acid. It is still called wine-name. Crystals of the substance are transparent, have a prismatic shape, large, as if.

Wine-acid formula

In the L-wine isomer, the aggregates are less, white, almost opaque. However, D- and L-crystals are melted at 170 degrees. Mesovan powder softened already at 140 ka Celsius, and all 240 are needed to the grape connection.

By water solubility, leaders are L- and D-isomers. The meson and grape dissociate slower. Various, the solubility formed by the heroine articles formed by isomers.

Like everything, it interacts with. It turns out either medium or sour sololi.. Wine Acidmedium duets with metals are easily dissolved in water.

Sour in it do not disintegrate. When preparing alcoholic beverages, they are scraped from the walls of the vessels and allowed for processing, that is, obtaining organic.

The average salts of the heroine articles are crystallized only in solutions of caustic alkalis. So called hydroxide metals. In their mixtures with water, grape salts are converted into multifaceted columns.

They are referred to by the separation of the pharmacy of the pharmacy, which first received such crystals. On some of their faces there is a piezoelectric effect, that is, the polarization of the dielectric. It is manifested only in crystals without the center of symmetry. It is that middle salts of wine.

Wine Acid in Reaction It comes not only in production and in laboratories, but also by the human body. The heroine of the article protects its cells from oxidation, and therefore aging.

Wine acid is produced as a white powder

In addition, the substance stimulates the synthesis of collagen that gives elasticity. With an elevated background of radiation, react with its sources. It speeds up the elimination of dangerous.

Accelerates the wine compound and, in general, exchange processes. Plus there is a tonization of the heart muscle. This is the effect of 15-20 milligrams per day. This is necessary for an adult. At the same time, consumption at the same time 7.5 grams per kilogram of weight leads to. Conclusion: in large doses of wine toxic.

Wine-acid production

First obtaining wine aciddeveloped Jabir Ibn Hayang. This is an Arabic alchemist and a doctor. Engaged and pharmaceutical. A man lived in the 8th century and acted in terms of modern science wise.

In the 21st century, wine is obtained according to the Karl Shelele method. This is already a Swedish pharmacist who lived in 10th centuries after Jabir Khayan. The first work of the Shelele is dedicated to the wine.

He allocated a hydrothatrate reagent. This is one of the salts of the heroine article. Sherle combined it with fluoride salt. It is still referred to as the smelting, since they get from the packaging.

Potassium hydrothatrate is the scientific name of the wine stone. Remember, it was said that he was sent for recycling? Accordingly, the Shelene method is alive. But, after the death of a chemist as a raw material, dried wine yeasts began to use the cheese to get the heroine, and the Winner Lime.

The latter is a product of yeast processing. In the case go, also precipitation. Wine materials are too acidic. To soften their taste, add carbonate. Cretaceous precipitates are formed based on it.

If we talk about chemical synthesis, popular reaction Wine Acidin which it turns out when processing maleic chlornoty. The resulting mixture is boiled in the presence of weak alkali. Usually, take soda. It remains to acidify the product sulfur.

By and large, allocate the wine can be from all over where it is contained, for example, Mukaltina. This is a pharmacy drug, applied when coughing. Here, in fact, the first path of using the heroine article is pharmacology. From her and start the next chapter.

Wine-acid use

Wine-acid usein medicine is connected not only with cough medications. In parallel, the heroine of the article facilitates a hangmel syndrome and removes the gravity in the stomach. Wine joint is in diuretic drugs, laxatives.

In most drugs, the wine is an intermediate connection. So pharmacists call substances conducted by cells biologically active substances accelerating their action.

In grocery meets food Wine Acid. It is hidden under the abbreviation "E-334". The addition is made in accordance with the norms "21205-83". GOST WINKIY SUCHtechnical sample - "5817-77".

Meta-Wine Acid in Products

Food is added to products in doses, safe and even, on the contrary, useful for. "E-334" improves the taste of baking, cakes and cakes. In conservation, the additive plays the role of the acider and antioxidant. In addition, wine acid improves product type. Canned fruits, vegetables, berries shine, retain elasticity.

In alcohol-containing drinks is also present wine acid. Buyvodka without it, it means to feel a sharp taste. "E-334" softens alcohol. Plus, the wine compound regulates the acidity of vodka. The same functions "fall" to "E-334" in wine. In non-alcoholic drinks, the heroine article is added only to improve taste.

You can find the heroine article in cosmetics. Here wine - antioxidant, "coach" on the development of collagen. In lotions, soap and masks, the compound is added as a solvent of dead cells of the epidermis. Acid destroys their carefully, cleaning fresh tissues, opening oxygen access to them.

Wine Acid in Products

Updating skin fabrics, the wine connection transforms, as well as textile fabrics. The reagent is involved in staining matter. In construction business, enjoy high hydrophobicity of wine

Pricea cylogram of the wine compound depends on the purity of the substance and its packaging. 1,000 grams in bags of 25 kilograms and above, it is usually about 270. This is in case of Check, that is, clean products for analyzes.

For kilograms, food is asked about 300 rubles. With wholesale purchases with tons, the price tag is reduced to half. The value also has a supplier dislocation. For from Europe and America asked more, as the price tag depends on the euro, the dollar.

In the small packing, wine is standing in the area of \u200b\u200b30 rubles per 10 grams. There are packages weighing 200 grams. 150-300 rubles are asked for them. Accordingly, small volumes are unprofitable by software.

However, ordinary consumers do not need kilogram bags, they will not be configured. Do not spend in the near future and stocks of wine. It is organic, since it is contained in the fruits of plants. While they will give the gooseberry, oranges, grapes, humanity will continue to extract not only of them, but also contained in them.

When it comes to a series of wine acid, unwittingly remember the products from which it is produced. Acid is often found in various food products, but its maximum content is in various grape varieties.

Products rich in wicked acid:

Total Wine Acid Characteristics

Wine Acid - common natural connection. Chemists she is known as dioxician or tartaric acid. Acid is transparent crystals without smell and color, very sour taste. In terms of its chemical nature, it is a two-axis oxyc acid, having a formula C 4 H 6 O 6. It is thanks to wing acid that we have the opportunity to enjoy such a beautiful drink like wine. And not only! It is also included in a huge number of diverse jams, candies and other confectionery.

The first information about wine acid belongs to the first century of a new era, and to its discoverer, the alchemist Jabir Ibn Hayan. However, in order to get acid in modern form, it took another 17 centuries, and the birth of the famous (in the future) of the Swedish chemist Karl Wilhelm Sherhele.

An interesting fact is known that in ancient Rome, noble ladies were sinking wine. In the territories where winemaking was not so popular, the beauties regularly wiped the skin with fresh berries with juice.

Today wine acid has been widely used in various industries. For example, in the food industry is an E334 supplement. Due to its antioxidant properties, the shelf life of food is increasing. It is present in confectionery, fruit jelly, jams, juices and beverages.

Daily human need in wiccye:

for women -13-15 mg;
for men - 15-20 mg;
for children - from 5 to 12 mg.

The need for wiccity increases:

with elevated radiation (50gr. Natural red wine daily);
in stressful situations;
in disruption in the operation of the gastrointestinal tract associated with reduced acidity.;
with sluggish work gastrointestinal tract.

The need for wiccye decreases:

in the case of increased acidity of the stomach;
in disruption of the absorption of acid in the body. In this case, it is necessary to use products in which tartrates (wicc acid salts) are present;
with a tendency to the appearance of herpes and too sensitive skin;
if you are going to go to the beach or any other place with active solar radiation.

Absorption of wine acid

Required wine acid well. This is due to the fact that it is not only quickly dissolved in water, but also takes an active part in the regulation of acid-alkaline equilibrium. In addition, this acid is also able to convert to the other, the necessary compound organism, due to which it is very important for health with acid.

The beneficial properties of wicked acid and its effect on the body:

Like any vegetable acid, wine acid has a number of properties useful for the human body.

1. Outdoor use of wine acid. Useful action:

contributes to the exfoliation of dead skin layers;
helps to reduce the amount of acne and acne;
perfectly whitens and moisturizes the skin.

2. Internal use of wine acid. Beneficial features:

increases the speed of exchange processes;
increases the elasticity and elasticity of the skin;
aligns small skin defects;
contributes to the synthesis of collagen;
is an excellent antioxidant;
displays radiation from the body;
expands vessels;
tones the cardiovascular, nervous and digestive system;
wicnic acid contributes to the saturation of the body with natural fruit acids of biological origin.

However, if not compliance with the safety of wine-acid use, unpleasant consequences may arise!

Signs of lack of wicked acid:

It is important that the lack of wicked acid can lead to such consequences as:

disorder of acid-alkaline balance in the body;
sluggish work gastroy;
rash and skin irritation.

Signs of excess winic acid:

Excess of this acid is able to cause metabolic disorders, which can negatively affect your health. For example, you should be very careful if you have sensitive skin, skin disease (herpes type).

You also need to be alert with a long stay under direct sunlight, or if you have individual contraindications to the use of this substance. Large doses are unsafe, since it is a muscular toxin that can cause paralysis and death.

Basic signs:

headache;
intestinal disorder;
nausea, vomiting;
diarrhea;
with high overdose - paralysis;
fatal outcome.

The interaction of wine acid with other elements:

Wine acid interacts with water, vitamin RR, as well as vitamin K. In addition, this acid is able to enter into reactions with proteins, carbohydrates and microelements. Due to this, it is able to form vitamin and mineral complexes that have a beneficial effect on the whole organism.

Factors affecting the content of wine acid in the body

Factor First: Regular use of products rich in wine acid.

Factor Second: Proper functioning of the gastrointestinal tract, the ability of the body to the absorption of acid.

Wine Acid - Beauty and Health Component

Also, one should not be noted another, no less significant medium of wine-acid application - cosmetology. Wine Acid Promotes:

exfoliation of dead epidermis cells;
stimulates the development of young cells, thereby rejuvenating the skin.

The most popular forms of wine-acid use in cosmetology are various serums, creams, face and body lotions, humidifiers, peelings, gels for facing face, hair shampoos, acne removal means. Experts note the excellent characteristics of this acid - maximum efficiency with minimal risk of irritation.

Wine acid is a very common natural compound. In significant quantities, it can be found in the juice of a set of fruits, in particular, in grape juice. As a dietary supplement, it has the designation E334. Used in industry such as food, cosmetology, textile, as well as in medicine and analytical chemistry.

This nutritional supplement looks like white crystalline powder, which does not smell, but has a tart with sour taste. It is soluble in alcohol, acetone, ether and water. In fats, as well as vegetable oils, this acid is dissolved.

The production of wine acid has become an important stage in the development of chemistry. The first experiments upon receipt of this substance conducted an alchemist named Jabir Ibn Hayang. The modern method of production was developed by the Swedish chemist Karl Wilhelm Shelele in the XVIII century. At this stage, this acid is obtained from different raw materials. Often use for this waste of the wine industry.

The main sources of obtaining wine acid include:

Dried wine yeast, which are obtained in the production of wine;

Wine stone formed on the walls of the vessel during the fermentation of wine;

Winning lime, which is formed when processing yeast;

Cretaceous precipitation, which is formed in the process of reducing the acidity of wine materials.

Properties of wicked acid

Wine acid is a muscular toxin, which at high doses is capable of causing paralysis and death. The lethal dose is 7.5 g per 1 kg of human weight. According to this figure, death for a person will come in the case of the use of more than 500 g of wine-acid. In the food industry, the E334 additive is used in significantly smaller quantities, so it refers to the discharge of safe. Also in the food industry, the additive is used as an acidity regulator and antioxidant in the manufacture of various jams, jelly, confectionery. In addition, the E334 food additive is used in the production of all sorts of drinks and dining water.

After carefully studying the chemical composition of the food additive E334, scientists argue that this supplement is quite safe. Moreover, it benefits human health and organism as a whole. Wine acid directly follows in the processes of digestion and metabolism that occur in the human body.

Wine-acid use

The E334 food additive is allowed for use in the production of a group of food products in most countries of the world. Wicnic acid belongs to antioxidant and antioxidant compounds, thanks to which it is possible to increase the shelf life, and, consequently, the period for the implementation of various foods. One of the properties of the E334 is that it slows down natural processes that inevitably lead to a damage of the finished product of food. Also, the E334 food additive is often used in the food industry as an acidity level regulator.

The use of wine-acid is also common in other industries. For example, the pharmaceutical industry uses it for the manufacture of soluble drugs. In the cosmetology industry, it is used for the manufacture of creams, lotions for the face and body and other similar means. Wine acid is a strong antioxidant and biostimulator. While in any cosmetics, it has an exfoliating and moisturizing effect.

general information

Each nutritional supplement has certain qualities of the physico-chemical plan. E-334 No exception. This product is a practically colorless powdered (crystalline) mass having a rather sour taste. The smell of this substance is absent.

C 4 H 6 O 6 - It looks like E-334 in the form of a chemical formula. The molecular formula seems to be such a scheme - HOOC-CH (OH) - CH (OH) - COOH. That is, from the position of the chemical e 334 it is an oxyc acid one.

The additive on an industrial scale is produced from different types of raw materials. Most often it is waste that gives the wine industry. These include the lime of the Winning and Wine Stone. Fresh berries, in this regard, are used quite rarely. They can go into the course for the production of E 334 Wine yeast (usually dry).

In the natural medium, wine acid is considered a fairly common substance and is the free component of the structures of different fruits. Moreover, it is possible to meet it in combination with other components, such as calcium, magnesium, potassium.

Influence on the body

Harm

E-334 consists in the list of safe products. And indeed, in small quantities, the hazard substance does not represent. But a large dose of additive, namely, 7.5 g per 1 kg of body weight can lead to negative consequences, even death, as it turns into harmful toxic (muscular toxin) product. Certain symptoms, for example, vomiting, diarrhea, nausea, dizziness can talk about overdose. It is estimated that 500 g Tartaric ACIDs that have fallen into the body can be caused by the paralysis and death of a person.

Benefit

Wine acid plays an important role in the body. This component has a positive effect on the vessels, expanding them, on the heart muscle (tones), warns the oxidation of cells. Under the influence of wicked acid, the exchange processes are accelerated, and also improves elasticity and, at the same time, the elasticity of the skin.

It is believed that for children enough of 5 mg to 12 mg of this substance daily, so that the body function normally. Adults take a little more: women - up to 15 mg, and men from 15 to 20 mg.

Requests for this element increase with, with raising radiation, with a decrease in the acidity of the stomach, which is the cause of the intestinal dysfunction.

Using

E334 rating is quite high in manufacturers of different industries. The supplement in the food industry is especially popular. It can be found as part of products from flour: pasta, confectionery, bakery. We use its antioxidant quality manufacturers of jelly and marmalands, canned and ice cream. E 334 is one of the components of many wines, as well as beer and liqueurs. Use the additive and soft drinks.

In cosmetology resorted to E334, as a strong biostimulant. It is one of the components of products, such as creams, lotions intended for body care, face.

In pharmacology, additive is in demand in the production of leapsparats of diuretic, eliminating heartburn, laxatives, pills "effervescent".

To sectors that use E - 334 include more:

textile;
electronic;
non-ferrous metals;
construction;
electrotechnical;
analytical chemistry.

Legislation

E 334 is resolved in many countries for use in food production. In Russia and Ukraine at the legislative level, it is also listed in the list of permitted.

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