Difference between Tartrate and Succinate
Tartrate and succinate are two organic compounds that are often found in various food items and are also used in various industrial applications. Despite their similarities, there are several key differences between tartrate and succinate that set them apart. In this article, we will explore the differences between these two compounds, their properties, and their uses.
Chemical Structure
The first major difference between tartrate and succinate lies in their chemical structures. Tartrate is a salt of tartaric acid, which is a dicarboxylic acid with two carboxyl groups (-COOH) attached to a central carbon atom. On the other hand, succinate is a salt of succinic acid, which is also a dicarboxylic acid but with one carboxyl group attached to each end of the carbon chain.
Physical Properties
Tartrate and succinate have different physical properties. Tartrate is usually found in the form of crystals, while succinate is often found in the form of a white powder. Tartrate crystals are typically larger and more visible to the naked eye, whereas succinate powder is finer and less noticeable. Additionally, tartrate has a melting point of about 200 degrees Celsius, while succinate has a melting point of about 188 degrees Celsius.
Chemical Properties
The chemical properties of tartrate and succinate also differ. Tartrate is known for its ability to crystallize in two different forms, known as the alpha and beta crystals. This property makes tartrate useful in the wine industry, where it is used to clarify wine by precipitating out impurities. Succinate, on the other hand, is a versatile compound that can be used in various chemical reactions, including the synthesis of plastics, pharmaceuticals, and dyes.
Biological Functions
Tartrate and succinate also play different roles in biological systems. Tartrate is often found in fruits and vegetables, where it acts as a preservative and contributes to the taste and texture of the food. In the human body, tartrate is involved in the metabolism of carbohydrates and can be used as a source of energy. Succinate, on the other hand, is a key intermediate in the citric acid cycle, a series of chemical reactions that produce energy in cells.
Industrial Applications
In the industrial sector, tartrate and succinate have different applications. Tartrate is widely used in the food industry, particularly in the production of wine, cheese, and baking powder. It is also used in the pharmaceutical industry as a stabilizer and as an ingredient in some medications. Succinate, on the other hand, is used in the production of plastics, synthetic fibers, and detergents. It is also used as a corrosion inhibitor in metal processing.
Conclusion
In conclusion, tartrate and succinate are two distinct organic compounds with different chemical structures, physical properties, and biological functions. While both compounds have their own unique uses and applications, their differences make them valuable in various industries and biological processes. Understanding these differences can help us appreciate the diversity of organic chemistry and its impact on our daily lives.
