Trisodium citrate

It is found in gelatin mix, ice cream, yogurt, jams, sweets, milk powder, processed cheeses, carbonated beverages, wine, and butter chicken,[4] amongst others.

[6] Sodium citrate is a component in Benedict's qualitative solution, often used in organic analysis to detect the presence of reducing sugars such as glucose.

In 1914, the Belgian doctor Albert Hustin and the Argentine physician and researcher Luis Agote successfully used sodium citrate as an anticoagulant in blood transfusions, with Richard Lewisohn determining its correct concentration in 1915.

Recently, trisodium citrate has also been used as a locking agent in vascath and haemodialysis lines instead of heparin due to its lower risk of systemic anticoagulation.

[7] In 2003, Ööpik et al. showed the use of sodium citrate (0.5 g/kg body weight) improved running performance over 5 km by 30 seconds.

NFPA 704 four-colored diamond Health 1: Exposure would cause irritation but only minor residual injury. E.g. turpentine Flammability 0: Will not burn. E.g. water Instability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogen Special hazards (white): no code
Speciation diagram for a 10-millimolar solution of citric acid. The violet curve corresponds to the trisodium citrate.