Cream Of Tartar (Potassiun Bitartrate) exists in grapes, tamarinds, and other fruits. It is traditionally prepared from the crystalline crust (crude tartar or argol) deposited on the vessels in wliich grape juice has been fermented. The argol is dissolved by boiling with water, the mixture filtered, and the cream of tartar allowed to crystallize out. The commercial product usually contains a small percentage of calciumtartrate. It is frequently employed in medicine for its diuretic, cathartic, and refrigerant properties; as a mordant in dyeing wool; and as an ingredient in baking-powder. Research Cream of Tartar
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
SciTech
Research Cream of Tartar
