Comparing E335II - Disodium tartrate vs E339 - Sodium phosphates

Synonyms
E335ii
Disodium tartrate
E339
Sodium phosphates
sodium phosphate
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Popular questions
  1. Why disodium tartrate dihydrate is used for kf?

    Because it is a stable, well-defined hydrate (Na2C4H4O6·2H2O) with a precise water content of about 15.66% w/w, it can be weighed accurately and releases its water quantitatively, making it an ideal primary standard for Karl Fischer titration.

  2. Why disodium tartrate used in karl fischer?

    It provides a known, constant amount of water to calibrate or verify KF titrators, dissolves cleanly without side reactions, and is easy to handle and store compared with other potential water standards.

  1. How are sodium phosphates made?

    They’re produced by neutralizing food‑grade phosphoric acid with sodium hydroxide, carbonate, or bicarbonate to the desired ratio to yield mono-, di-, or trisodium phosphate, then crystallizing (often as hydrates); condensed polyphosphates are made by dehydrating/condensing orthophosphates at elevated temperatures.

  2. How do saline enema sodium phosphates work?

    They act as hyperosmotic salts that draw water into the colon, increasing volume and stimulating peristalsis to trigger a bowel movement; improper use can cause fluid and electrolyte imbalances, so they should be used only as directed.

  3. How does sodium aluminate react with phosphates?

    In water, sodium aluminate hydrolyzes to Al(OH)3, which binds phosphate and precipitates it as insoluble aluminum phosphate (AlPO4), especially near neutral pH—this is the basis for phosphate removal in water treatment.

  4. How many meq of sodium does sodium phosphates have?

    It depends on the specific salt and hydration: anhydrous NaH2PO4 ≈8.3 mEq Na per gram, Na2HPO4 ≈14.1 mEq/g, and Na3PO4 ≈18.3 mEq/g (hydrates contain less per gram); a typical adult sodium phosphate enema contains about 190 mEq of sodium.

  5. How many sodium phosphates are there?

    There are three main orthophosphate salts used in foods—monosodium, disodium, and trisodium phosphate—listed as E339(i–iii), plus various hydrates and condensed (polyphosphate) forms.