Science Fair Project Encyclopedia
Cream of tartar
Cream of tartar is the potassium salt of tartaric acid, KHC4H4O6. It is a byproduct of wine making. Tartar or argol crystallizes in wine casks during the fermentation of grape juice. This crude form is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes (e.g. stabilizes egg whites, increasing their heat tolerance and volume, prevents sugar syrups from crystallizing, reduces discoloration in boiled vegetables, as a laxative, and is combined with baking soda in some formulations of baking powder). When placed in a Bunsen burner's flame, it turns purple.
10-26-2009 08:16:03
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The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details