Sodium hydrogen tartrate, often called monosodium tartrate, shows up in labs and industries as a fine, white to off-white crystalline solid. The formula, C4H5NaO6, tells a lot about the structure—one sodium atom binds to a hydrogen tartrate ion, offering a distinct set of physical properties. Looking at it under the right light, you’d spot those characteristic crystals—usually flakes or a soft, free-flowing powder. The density has a known value: 1.79 g/cm3. Most samples dissolve with ease in water, leaving behind a clear solution, which points to good solubility. Insolubility in ethanol gives it some specialty use in separation techniques and food chemistry.
Every seasoned chemist recognizes the importance of purity—especially with reagent-grade sodium hydrogen tartrate. Well-kept samples shine with a crisp, solid texture, whether in pearl, powder, or crystalline form. Material appears odorless, packs tight, and keeps stable in dry storage. Part of the tartrate family, this compound brings in chiral centers, and its asymmetric structure takes center stage in many catalytic processes. The molecule’s ability to coordinate with metal ions also raises value in analytical chemistry. You’ll notice the melting point sits near 100–110 °C, and beyond that, decomposition rather than true melting happens as it breaks apart.
For regulatory tracking and international shipping, sodium hydrogen tartrate has a designated HS Code: 2918130000. Raw material sourcing starts with tartaric acid, which undergoes a reaction with sodium carbonate or sodium hydroxide—producing high-purity sodium hydrogen tartrate ready for lab or food processing. Quality batch always comes with low heavy metal content and negligible contaminants. Analytical-grade product meets strict impurity limits, with detailed specs listing molecular weight at 190.08 g/mol. Reliable batches pour evenly, looking like fine flakes or sometimes even presenting as a wet crystalline mass depending on drying method.
Taking a deep dive into the molecular structure offers clues on reactivity and application. The sodium cation finds itself bonded to the hydrogen tartrate anion by both ionic and hydrogen bonds, leading to a lattice that absorbs water from air—it’s one reason storage in a sealed, dry area keeps quality from slipping. The material’s crystal density stands out, registering consistently among laboratory analyses. From solubility in water to density checks, results show a pretty standard pattern, letting anyone working with it predict behavior in complex mixtures or as a chiral auxiliary.
You’ll find sodium hydrogen tartrate available as solid powder, crystalline flakes, tiny pearls, and occasionally as a granular material. The powder form allows for easy measuring and mixing. Flaked material breaks apart with a touch, useful for precise weighing. Lab workers share stories of the nuisance caused by sudden clumping—its hygroscopic nature means every container requires dry handling. If prepared as a solution, it appears colorless and clear; only excess or degraded stock brings a haze. Whether you’re looking at a liter bottle of solution or a sealed bag of solid, the visual cues for quality become second nature: bright, uniform color, and absence of foreign material.
Many assume a food additive or reagent comes free of risk, but sodium hydrogen tartrate deserves respect in the workplace. Its dust irritates mucous membranes, leading to coughing or discomfort with careless handling. Swallowing large amounts can disrupt the body’s acid-base systems, so good lab practice uses gloves, eye protection, and a dust mask during transfers. Material safety data specifies classification under GHS: low acute toxicity, but repeated contact causes mild irritation. Runoff or spillage needs careful cleanup—never down the drain without proper dilution. Harmful effects peak with direct ingestion or large exposures. Safe storage in cool, dry cabinets means fewer wasted batches and less risk to people.
Sourcing starts mostly in wine production regions—tartaric acid deposits collected from casks get refined into pure sodium hydrogen tartrate. Manufacturers rely on consistent quality, and labs everywhere appreciate the predictability of modern suppliers. In food chemistry, it acts as an emulsifier and acidulant—showing up in baking powders or as a stabilizer for egg whites. Chemistry classrooms demonstrate double salt formation and acid-base titrations. Research chemists depend on its chiral nature for asymmetric synthesis, taking advantage of the well-known enantiomeric excess possible with these crystals. With the world shifting toward greener, safer chemicals, labs and industries keep a close watch on handling practices and waste disposal routes—hoping to minimize environmental impact. High purity and reliable supply matter as much as low hazard and simple storage.
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