Everything about Rochelle Salt totally explained
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Potassium sodium tartrate is a
double salt first prepared (in about
1675) by an
apothecary,
Pierre Seignette, of
La Rochelle,
France. As a result the salt was known as
Seignette's salt or
Rochelle salt.
It is a colorless to blue-white salt
crystallizing in the
orthorhombic system. Its molecular formula is KNaC
4H
4O
6·4H
2O. It is slightly soluble in alcohol but more completely soluble in water. It has a
specific gravity of about 1.79, a
melting point of approximately 75 °C, and has a saline, cooling taste. As a
food additive, its
E number is
E337.
It has been used medicinally as a
purgative but in more recent years its
piezoelectric properties have been more important and it has found usage in
phonograph pickups and other sensing devices. It has also been used in the process of
silvering mirrors. It is an ingredient of
Fehling's solution, formerly used in the determination of
reducing sugars in
solutions.
In organic synthesis, it's used in aqueous workups to break up emulsions, particularly for reactions in which an aluminum-based hydride reagent was used.
It is also an ingredient in the
Biuret reagent which is used to measure
protein concentration.
Preparation
Rochelle salt (potassium sodium tartrate, NaKC
4H
4O
6) can easily be prepared from
potassium bitartrate (KHC
4H
4O
6) and
sodium carbonate (Na
2CO
3). First heat a potassium bitartrate solution. Add sodium carbonate to the still hot solution. Add sodium carbonate until no more reacts (
Effervescence will occur). Filter the solution while hot and then heat to evaporate the water. After continued heating potassium sodium tartrate will precipitate.
Further Information
Get more info on 'Rochelle Salt'.
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