Study Set Content:
A reducing agent
MALTOSE
CHERRY JUICE
Liquid expressed from the ripe fruit of Prunus cerasus, Fam. Rosaceae
CHERRY JUICE
Use: In the preparation of
cherry syrup flavored vehicle
Other Name of cherry juice
Succus cerasi
CITRIC ACID
Obtained commercially from lemons, lime or pineapples, but mostly fermentation of sucrose
CITRIC ACID
Colorless, odorless, translucent, crystals, soluble in H2O and alcohol
CITRIC ACI
CITRIC ACID is a
tricarboxylic acid
Uses of citric acid
• Useful in buffering systems
• Acidulant in effervescent formulations
• Acidulant is a food additive used to induce acidity or to give tart taste
An ingredient in pot. citrate, citric acid sol’n & sod. citrate sol’n; Systematic alkalinizer & anticoagulant citrate phosphate dextrose sol’n.
CITRIC ACID
LACTIC ACID
Obtained by the lactic fermentation of the sugars or is prepared synthetically
LACTIC ACID
Colorless or yellowish, nearly odorless syrupy liquid
LACTIC ACID
TARTARIC ACID
Obtained or a by-product of the wine industry
TARTARIC ACID
Miscible in water, alcohol and ether
LACTIC ACID
A dicarboxylic acid
TARTARIC ACID
Soluble in H2O and freely soluble in alcohol
TARTARIC ACID
Substitute for citric acid in buffer systems & in effervescent formulations
TARTARIC ACID
