Tartar, Cream

Wein-saure, /. tartaric acid acidity of wine, -schone, /. fining for wine, -sprit, m. spirit of wine, (ethyl) alcohol, -starkemesser, m. wine hydrometer, enometer. -stein, m. tartar. — roher —, crude tartar, wine stone, argol. — gereinigter. —, purified tartar, cream of tartar. 

Synonyms Acid potassium tartrate Butanedioic acid, 2,3-dihydroxy-, monopotassium salt Cream of tartar 2,3-Dihydroxysuccinic acid, potassium salt Dipotassium L-(+)-tartrate Monopotassium tartrate Monopotassium L-(+)-tartrate Potassium bitartrate Potassium hydrogen tartrate Potassium tartrate Tartar Tartar cream L-Tartaric acid monopotassium salt Definition Salt of L(+)-tartaric acid Empirical C4H5KO6 Formula KHC4H4O6... 

Tartar Tartar cream. See Potassium acid tartrate... 

Tartaric acid is noteworthy for a) the excellent way in which the majority of its salts Crystallise, and h) the frequent occurrence of salts having mixed cations. Examples of the latter are sodium potassium tartrate (or Rochelle salt), C4H40 NaK, used for the preparation of Fehling s solution (p. 525), sodium ammonium tartrate, C4H OaNaNH4, used by Pasteur for his early optical resolution experiments, and potassium antimonyl tartrate (or Tartar Emetic), C4H404K(Sb0). The latter is prepared by boiling a solution of potassium hydrogen tartrate (or cream of tartar ) with antimony trioxide,... 

Tartaric acid [526-83-0] (2,3-dihydroxybutanedioic acid, 2,3-dihydroxysuccinic acid), C H O, is a dihydroxy dicarboxyhc acid with two chiral centers. It exists as the dextro- and levorotatory acid the meso form (which is inactive owing to internal compensation), and the racemic mixture (which is commonly known as racemic acid). The commercial product in the United States is the natural, dextrorotatory form, (R-R, R )-tartaric acid (L(+)-tartaric acid) [87-69-4]. This enantiomer occurs in grapes as its acid potassium salt (cream of tartar). In the fermentation of wine (qv), this salt forms deposits in the vats free crystallized tartaric acid was first obtained from such fermentation residues by Scheele in 1769. 

Economic Aspects. The estimated total worldwide market for tartaric acid is 58,000 t and potassium bitartrate (acid basis) is 20,000 t. The majority of tartaric acid consumption, represented by beverage, food, and pharmaceutical appHcations, is shown in Table 10. Potassium bitartrate (cream of tartar) is primarily used in baking powders and mixes. 

Cream of tartar is used in baiting powder and in prepared baiting mixes (see Bakery processes and leavening agents). Its limited solubihty at low temperatures inhibits the reaction with bicarbonate until baiting temperature is reached, thus releasing a significant portion of the carbon dioxide at the optimum time. 

In the days of alchemy and the phlogiston theory, no system of nomenclature that would be considered logical ia the 1990s was possible. Names were not based on composition, but on historical association, eg, Glauber s salt for sodium sulfate decahydrate and Epsom salt for magnesium sulfate physical characteristics, eg, spirit of wiae for ethanol, oil of vitriol for sulfuric acid, butter of antimony for antimony trichloride, Hver of sulfur for potassium sulfide, and cream of tartar for potassium hydrogen tartrate or physiological behavior, eg, caustic soda for sodium hydroxide. Some of these common or trivial names persist, especially ia the nonchemical Hterature. Such names were a necessity at the time they were iatroduced because the concept of molecular stmcture had not been developed, and even elemental composition was incomplete or iadeterminate for many substances. 

Cremor tsrtaru cream of tartar. Cr pekautschuk, m. n. crepe rubber. Cresylaaure,/. cresylic acid (cresol). 

Weinstein-bildung, /. tartar formation, tar tarization. -ersatz, m. Dyeing) tartar substitute, Specif, sodium hydrogen sulfate, -kohle, /. black flux, -praparat, n. Dyeing) sodium hydrogen sulfate, -rahm, m. cream of tartar, -salz, n. salt of tartar (potassium carbonate). 

The potassium salt of tartaric acid, potassium bitartrate or potassium hydrogen tartrate, is weakly acidic, and is known as cream of tartar. Since it is a dry acid, cream of tartar is used in baking powders (along with sodium bicarbonate) to produce carbon dioxide gas when added to water. Other acids used in baking powder are fumaric acid and phosphoric acid. 

COX-2 enzymes, 183, 184 COX-3 enzymes, 183 cream, 130, 212 cream of tartar. See potassium... 

Potassium chromate is a carcinogen, potassium permanganate is used as a germicide, and potassium hydrogen tartrate, commonly known as cream of tartar, is a white solid found in baking powder. Explain how potassium can have such diverse uses. 

Elderberries yield a violet color. In times past, not only were the berries used to color hair and wine, but also to enliven fabric and basket materials. Elder-berries have also been used to make beautifully colored inks and to tint paper blue. With alum used as a mordant to fix the dye, the berries give a purple color, used best on wool and silk. Elderberries mixed with alum and salt produce a lilac hue, and mixed with alum and cream of tartar they make a lovely crimson shade. Chrome used as a mordant with elder-berries produces a blue dye and tin used as a mordant produces blue gray. 

The bitartrate ion can combine with potassium ion, also present in high concentrations in grapes, to form the soluble salt potassium bitartrate (also known as cream of tartar). In water sodium bitartrate is fairly soluble 1 g dissolves in 162 ml of water at room temperatureJ1 In alcohol solution (formed as fermentation of the wine yields ethanol), the solubility of potassium bitartrate is significantly reduced 8820 ml of ethanol are required to dissolve 1 g of the saltJ As a consequence deposits of potassium bitartrate form as the salt precipitates out of solution. 

Common acidic ingredients include vinegar, lemon juice, sour milk, buttermilk, yogurt, tart fruits, and cream of tartar. Commercial bakeries often use ammonium bicarbonate or ammonium carbonate as a leavening agent. The gas-producing reaction with ammonium bicarbonate actually generates both carbon dioxide gas and ammonia gas ... 

E336 mono potassium-L-(+)-tartrate (cream of tartar). 

Acidulants. The other component of any system of chemical leavening based on sodium hydrogen carbonate is an acid. The original acidulants were sour milk (lactic acid), vinegar (acetic acid), lemon juice (citric acid) and cream of tartar (potassium acid tartrate). All of these will react immediately on mixing so that the carbon dioxide is released straight away. The product had to be baked before the carbon dioxide escaped from the batter or product. The only delay possible was that allowed by the batter viscosity. 

Monocalcium phosphate monohydrate reacts almost as quickly as cream of tartar (potassium acid tartrate). Anhydrous monocalcium phosphate has four-fifths of the reactivity. At ambient temperatures dicalcium phosphate dihydrate, sodium aluminium phosphate and some grades of sodium acid pyrophosphate are essentially unreactive. 

Soda bread is a chemically leavened bread made in Ireland. Instead of yeast the bread is raised chemically using sodium bicarbonate. The traditional source of acid is buttermilk, which contains lactic acid. The use of cream of tartar is now more common. This prevents the bread becoming too alkaline. 

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