Malic acid

Definitions

  • Webster's Revised Unabridged Dictionary
    • Malic acid (Chem) a hydroxy acid (HO.CO.CH2.CH(OH).CO.OH) obtained from unripe fruit (such as green apples currants tomatoes or cherries) as a substance which is sirupy or crystallized with difficulty, and has a strong but pleasant sour taste. It is levorotatory or dextrorotatory according to the temperature and concentration; the natural form is of L- conformation. A synthetic variety is a derivative of succinic acid, but as with most simple synthetic compounds, is a racemic mixture of isomers and thus has no rotatory action on polarized light.
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Usage

In literature:

In their thorniness, however, there is no malice, only some malic acid.
"Wild Apples" by Henry David Thoreau
Oxalic, citric, tartaric, succinic, malic, gallic and tannic are other well-known organic acids.
"The Farm That Won't Wear Out" by Cyril G. Hopkins
The most important acids in fruit are citric, malic and tartaric.
"Public School Domestic Science" by Mrs. J. Hoodless
Strawberries contain from 8 to 12 per cent of dry matter, mainly sugar and malic acid.
"Human Foods and Their Nutritive Value" by Harry Snyder
Malic Malic acid Ditto.
"Elements of Chemistry," by Antoine Lavoisier
The acid of the apple is usually considered to be malic acid, but really there are several acids mixed together.
"The Apple" by Various
In fruits, it is usually associated with its derivatives, malic and tartaric acids.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
C. Nitrous acid converts it into malic acid, HOOC.CHOH.CH2.COOH.
"Encyclopaedia Britannica, 11th Edition, Volume 2, Slice 7" by Various
It is obtained by heating malic acid alone to 150 deg.
"Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 3" by Various
The substances which differentiate tobacco from other plants and form its chief characteristics are Nicotianin, Nicotine and Malic Acid.
"Tobacco Leaves" by W. A. Brennan
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In news:

Malic acid is the tartness that is tamed in most red wines by conversion to the softer lactic acid .
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