How Do You Spell SACCHARIC ACID?

1. Saccharic acid is a chemical compound classified as a dicarboxylic acid. It is commonly known as the oxidized form of saccharose or sucrose, which is a disaccharide made up of glucose and fructose units. Saccharic acid is derived from the oxidation of these sugar units.

   As a dicarboxylic acid, saccharic acid contains two carboxyl groups (-COOH), which are responsible for its acidic properties. It is a white crystalline solid substance that is soluble in water. Saccharic acid can also be found in its anhydrous form, which is the dehydrated version of the acid.

   Saccharic acid has a wide range of applications. It is commonly used in laboratory experiments and research as a reducing agent and for the production of complexes with metals. Additionally, saccharic acid is used in certain industries, such as the textile and leather industries, for its chelating properties, which help in removing metal impurities during cleaning processes. It is also employed in the production of pharmaceuticals and cosmetics due to its ability to stabilize and control the pH of various formulations.

   Furthermore, saccharic acid is an essential intermediate compound in various biochemical processes. It plays a crucial role in the metabolism of carbohydrates as an intermediate in glucose oxidation. This compound has also been identified in certain metabolic disorders, such as saccharic acidemia, which is a rare genetic disorder characterized by the impaired breakdown of saccharic acid.

2. 1. An amorphous deliquescent acid, H2C6H2O2, obtained by the action of nitric acid on sugar, forming salts, some crystallizable, some not crystallizable, with bases. 2. An acid, H5C6H6O6, not found in the free state, forming crystallizable salts with bases.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for SACCHARIC ACID

The word "saccharic acid" is derived from the Greek word "sakkharon" meaning "sugar" and the suffix "-ic" indicating the acid type. The term was coined in the early 19th century to describe an organic acid derived from sugar.

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