Question

Name the source of each of the following acids
A.Tartaric acid
B.Oxalic acid
C.Lactic acid

Answer 1

Hint: We can say organic acid as an organic compound that has acidic properties. Some of the common organic acids are carboxylic acids, sulfonic acids. Organic compounds in biological systems showing the presence of organic groups are known as organic acids. Lactic acid, oxalic acid, formic acid, uric acid, malic acid, acetic acid are some of the common examples of organic acids.

Complete step by step answer:
We have to remember that the tartaric acid is not only commonly found in fruits, majorly present in grapes and avocados. It provides flavoring to sour candies, but is mostly used in wine. It is the natural source of tamarind. The potassium salt of tartaric acid is known as cream of tartar and is formed through the fermentation process. The IUPAC name of tartaric acid is 2, 3-dihydroxybutanedioic acid. We can draw the structure of this acid as,

We have to know that in tomatoes, acids such as citric acid, malic acid are also present but a higher amount of oxalic acid is seen in tomatoes. It is also present in different types of tea leaves. Brinjal, carrot, almond, coconut, wood apple, and yam also contain oxalic acid. The formula of oxalic acid is ${C_2}{H_2}{O_4}$ and its IUPAC name is ethanedioic acid. We can draw the structure of this acid as,

We must remember that the Lactic acid is white solid and is miscible with water. Milk fermentation produces lactic acid. Lactic acid is present in sour products of milks such as yoghurt, curd, cottage cheeses, kefir, and laban. It is also found in products such as meat and beer. The chemical formula of lactic acid is $C{H_3}CH\left( {OH} \right)COOH$ and its IUPAC name is 2-hydroxypropanoic acid. We can draw the structure of this acid as,

Note:
As we know that the other acids such as succinic, oxalic acid, benzoic acid, isocitric and quinic acid play smaller parts in the body. The acids found in fruits are used as preservatives because of their tendency to reduce the onset of bacterial degradation. Mixtures of acid and sugar in fruit, gives them a specific flavour. We all know that fruits such as orange, lemon and limes contain citric acid in them and they are called citrus fruits.