Registration Dossier
Registration Dossier
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 212-769-1 | CAS number: 868-14-4
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
Tartaric acid and its salts are solid at 1013 hPa.
The determination of this property was done according to a weight of evidence approach based on available literature references.
The melting point for tartaric acid and its salts ranges, according to literature and experimental data, between 70 and 230 °C.
Key value for chemical safety assessment
Additional information
A collection of the melting point values was performed for tartaric acid and its salts. All found values are listed below.
EC name |
Range of melting point (°C) |
Interpretation of data |
(+)-tartaric acid |
168 - 171 |
solid |
(-)-tartaric acid |
168 - 172 |
solid |
(±)-tartaric acid |
170 - 206 |
solid |
mesotartaric acid |
140 - 147 |
solid |
potassium hydrogen tartrate |
230 |
solid |
potassium sodium tartrate |
70 - 100 |
solid |
calcium tartrate |
decomposes at 165.2 +/- 0.3 C° |
solid |
sodium hydrogen tartrate |
- |
solid |
disodium tartrate |
- |
solid |
dipotassium tartrate |
- |
solid |
Based on melting point values, tartaric acid and its salts are solid at room temperature.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
