| Revision as of 22:32, 11 August 2011 edit70.189.170.229 (talk) add category← Previous edit |
Latest revision as of 04:28, 4 January 2025 edit undoBkell (talk | contribs)Administrators60,794 editsm MOS:BOLDLINKAVOID |
| (274 intermediate revisions by more than 100 users not shown) |
| Line 1: |
Line 1: |
|
|
{{Short description|Chemical salt used in cooking as cream of tartar}} |
|
{{Refimprove|date=April 2011}} |
|
|
{{Distinguish|Tartar sauce}} |
|
{{Redirect|Cream of tartar|the sauce|Tartar sauce}} |
|
|
{{Use dmy dates|date=October 2020}} |
|
<!-- This distinguish template seems appropriate because ] redirects here --> |
|
|
|
|
|
{{chembox |
|
{{chembox |
|
|
| Verifiedfields = changed |
|
| verifiedrevid = 417228839 |
|
|
|
| Watchedfields = changed |
|
| Name = Potassium bitartrate |
|
|
|
| verifiedrevid = 444344256 |
|
| ImageFile = Weinstein Strukturformel.png |
|
|
| ImageName = Potassium bitartrate |
|
| Name = Potassium bitartrate |
|
|
| ImageFile = Potassium-bitartrate-2D-skeletal.svg |
|
| OtherNames = potassium hydrogen tartrate<br />cream of tartar<br />potassium acid tartrate<br />monopotassium tartrate |
|
|
|
| ImageFileL1 = Potassium-3D.png |
|
| Section1 = {{Chembox Identifiers |
|
|
|
| ImageFileR1 = Bitartrate-ion-3D-balls.png |
|
| CASNo = 868-14-4 |
|
|
|
| ImageName = Potassium bitartrate |
|
|
| PIN = {{ubli|Potassium (2''R'',3''R'')-2,3,4-trihydroxy-4-oxobutanoate}} |
|
|
| OtherNames = {{ubli |
|
|
| Potassium hydrogen tartrate |
|
|
| Cream of tartar |
|
|
| Potassium acid tartrate |
|
|
| Monopotassium tartrate |
|
|
| Beeswing |
|
|
}} |
|
|
| Section1 = {{Chembox Identifiers |
|
|
| CASNo_Ref = {{cascite|correct|??}} |
|
|
| CASNo = 868-14-4 |
|
|
| UNII_Ref = {{fdacite|correct|FDA}} |
|
|
| UNII = NPT6P8P3UU |
|
|
| PubChem = 23666342 |
|
|
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} |
|
|
| ChemSpiderID = 12783 |
|
|
| SMILES = ((C(=O))O)(C(=O)O)O. |
|
|
| InChI = 1/C4H6O6.K/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+1/p-1/t1-,2-;/m1./s1 |
|
|
| InChIKey = KYKNRZGSIGMXFH-APGVQJISBP |
|
|
| StdInChI_Ref = {{stdinchicite|changed|chemspider}} |
|
|
| StdInChI = 1S/C4H6O6.K/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+1/p-1/t1-,2-;/m1./s1 |
|
|
| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}} |
|
|
| StdInChIKey = KYKNRZGSIGMXFH-ZVGUSBNCSA-M |
|
}} |
|
}} |
|
| Section2 = {{Chembox Properties |
|
| Section2 = {{Chembox Properties |
|
| Formula = KC<sub>4</sub>H<sub>5</sub>O<sub>6</sub></sub> |
|
| Formula = KC<sub>4</sub>H<sub>5</sub>O<sub>6</sub> |
|
| MolarMass = 188.177 |
|
| MolarMass = 188.177 |
|
| Appearance = white crystalline powder |
|
| Appearance = White crystalline powder |
|
| Density = 1.05 g/cm<sup>3</sup> (solid) |
|
| Density = 1.05 g/cm<sup>3</sup> (solid) |
|
|
| Solubility = {{ubli |
|
| Solubility Constant = 3.86 X 10<sup>-4</sup>}} |
|
|
|
| 0.57 g/100 ml (20 °C) |
|
|
| 6.1 g/100 ml (100 °C) |
|
|
}} |
|
|
| SolubleOther = Soluble in acid, alkali <br>Insoluble in ], ] |
|
|
| RefractIndex = 1.511 |
|
|
}} |
|
|
| Section3 = |
|
|
| Section4 = |
|
|
| Section5 = |
|
|
| Section6 = {{Chembox Pharmacology |
|
|
| ATCCode_prefix = A12 |
|
|
| ATCCode_suffix = BA03 |
|
|
}} |
|
|
| Section7 = {{Chembox Hazards |
|
|
| NFPA-S = |
|
|
| LD50 = 22 g/kg (oral, rat) |
|
|
}} |
|
}} |
|
}} |
|
|
|
|
|
'''Potassium bitartrate''', also known as '''potassium hydrogen tartrate''', has formula KC<sub>4</sub>H<sub>5</sub>O<sub>6</sub>. It is a byproduct of ]. In cooking it is known as '''cream of tartar'''. It is a ] ] of ], a ] (the other being ]). |
|
'''Potassium bitartrate''', also known as '''potassium hydrogen tartrate''', with formula ]]]], is a chemical compound with a number of uses. It is the ] ] of ] (a ]). Especially in cooking, it is also known as '''cream of tartar'''. |
|
|
|
|
|
It is used as a component of ]s and baking mixes, as ] in textile dyeing, as reducer of ] in mordants for wool, as a metal processing agent that prevents oxidation, as an intermediate for other potassium ]s, as a cleaning agent when mixed with a weak acid such as ], and as reference standard ]. Medical uses include as a medical ], as a diuretic, and as a historic veterinary laxative and diuretic.<ref>{{Cite web |last=PubChem |title=Potassium bitartrate |url=https://pubchem.ncbi.nlm.nih.gov/compound/23666342 |access-date=2023-11-02 |website=pubchem.ncbi.nlm.nih.gov |language=en}}</ref> |
|
|
|
|
|
It is produced as a byproduct of ] by purifying the ] that is deposited in wine barrels. It arises from the tartaric acid and potassium naturally occurring in grapes. |
|
|
|
|
|
In culinary applications, potassium bitartrate is valued for its role in stabilizing egg whites, which enhances the volume and texture of meringues and soufflés. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined with baking soda, it acts as a leavening agent, producing carbon dioxide gas that helps baked goods rise. Additionally, potassium bitartrate is used to stabilize whipped cream, allowing it to retain its shape for longer periods. |
|
|
|
|
|
== History == |
|
|
Potassium bitartrate was first characterized by Swedish chemist ] (1742–1786).<ref>{{Cite web |title=Karl Wilhelm Scheele, Swedish chemist (1742-86) |url=https://www.1902encyclopedia.com/S/SCH/karl-wilhelm-scheele.html |access-date=2022-12-05 |website=www.1902encyclopedia.com}}</ref> This was a result of Scheele's work studying ] and ].<ref>{{Citation |last=Lennartson |first=Anders |title=The Chemical Works of Carl Wilhelm Scheele |series=SpringerBriefs in Molecular Science |date=2017 |url=https://doi.org/10.1007/978-3-319-58181-1 |editor-last=Lennartson |editor-first=Anders |place=Cham |publisher=Springer International Publishing |language=en |doi=10.1007/978-3-319-58181-1 |isbn=978-3-319-58181-1 |access-date=2022-12-05}}</ref> |
|
|
|
|
|
Scheele may have been the first scientist to publish work on potassium bitartrate, but use of potassium bitartrate has been reported to date back 7000 years to an ancient village in northern Iran.<ref name=":4">{{Cite web |date=2012-12-19 |title=Cream Of Tartar: What Is It, Anyway? |url=https://www.huffpost.com/entry/cream-of-tar-tar_n_2322569 |access-date=2022-12-05 |website=HuffPost |language=en}}</ref> Modern applications of cream of tartar started in 1768 after it gained popularity when the French started using it regularly in their cuisine.<ref name=":4" /> |
|
|
|
|
|
In 2021, a connection between potassium bitartrate and canine and feline toxicity of grapes was first proposed.<ref>{{cite journal |last1=Wegenast |first1=Colette |last2=Meadows |first2=Irina |last3=Anderson |first3=Rachele |last4=Southard |first4=Teresa |title=Letters: Unique sensitivity of dogs to tartaric acid and implications for toxicity of grapes |journal=Journal of the American Veterinary Medical Association |date=1 April 2021 |volume=258 |issue=7 |pages=706-707 |doi=10.2460/javma.258.7.704 |pmid=33754816 |url=https://avmajournals.avma.org/view/journals/javma/258/7/javma.258.7.704.xml |access-date=29 January 2024}}</ref> Since then, it has been deemed likely as the source of grape and raisin toxicity to pets.<ref>{{cite journal |last1=Wegenast |first1=Colette |last2=Meadows |first2=Irina |last3=Anderson |first3=Rachele |last4=Southard |first4=Teresa |last5=González Barrientos |first5=Cristy |last6=Wismer |first6=Tina |title=Acute kidney injury in dogs following ingestion of cream of tartar and tamarinds and the connection to tartaric acid as the proposed toxic principle in grapes and raisins |journal=Journal of Veterinary Emergency and Critical Care |date=23 July 2022 |volume=32 |issue=6 |pages=812-816 |doi=10.1111/vec.13234 |pmid=35869755 |url=https://onlinelibrary.wiley.com/doi/10.1111/vec.13234 |access-date=29 January 2024}}</ref> |
|
|
|
|
|
==Occurrence== |
|
==Occurrence== |
|
|
] |
|
Potassium bitartrate ]lises in wine casks during the ] of ] ], and can precipitate out of wine in bottles. The crystals will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. |
|
|
|
Potassium bitartrate is naturally formed in grapes from the acid dissociation of tartaric acid into bitartrate and tartrate ions.<ref name=":1">{{Cite journal |last1=Coulter |first1=A.D. |last2=Holdstock |first2=M.G. |last3=Cowey |first3=G.D. |last4=Simos |first4=C.A. |last5=Smith |first5=P.A. |last6=Wilkes |first6=E.N. |date=2015 |title=Potassium bitartrate crystallisation in wine and its inhibition: Cold stability |journal=Australian Journal of Grape and Wine Research |language=en |volume=21 |pages=627–641 |doi=10.1111/ajgw.12194|doi-access=free }}</ref> |
|
|
|
|
|
|
Potassium bitartrate has a low solubility in water. It ]lizes in wine casks during the ] of ] ], and can precipitate out of wine in bottles. The rate of potassium bitartrate precipitation depends on the rates of nuclei formation and ], which varies based on a wine's alcohol, sugar, and extract content.<ref name=":0">{{Cite journal |last1=Marsh |first1=G. L. |last2=Joslyn |first2=M. A. |date=1935 |title=Precipitation Rate of Cream of Tartar from Wine Effect of Temperature |url=https://pubs.acs.org/doi/abs/10.1021/ie50311a007 |journal=Industrial & Engineering Chemistry |language=en |volume=27 |issue=11 |pages=1252–1257 |doi=10.1021/ie50311a007 |issn=0019-7866}}</ref> The crystals (]) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below {{convert|10|°C}}, and will seldom, if ever, dissolve naturally into the wine. Over time, crystal formation is less likely to occur due to the decreasing ] of potassium bitartrate, with the greatest amount of precipitation occurring in the initial few days of cooling.<ref name=":0" /> |
|
These crystals also precipitate out of fresh grape juice that has been chilled or allowed to stand for some time.<ref></ref> To prevent crystals forming in homemade grape jam or jelly, fresh grape juice should be chilled overnight to promote crystallisation. The potassium bitartrate crystals are removed by filtering through two layers of cheesecloth; the filtered juice may then be made into jam or jelly.<ref></ref> In some cases they adhere to the side of the chilled container, making filtering unnecessary. |
|
|
|
|
|
|
The crude form (known as '''beeswing''') is collected and purified to produce the white, odorless, ] powder used for many culinary and other household purposes. |
|
Historically, it was known as '''beeswing''' for its resemblance to the sheen of bees' wings. It was collected and purified to produce the white, odorless, ] powder used for many culinary and other household purposes. |
|
|
|
|
|
These crystals also precipitate out of fresh grape juice that has been chilled or allowed to stand for some time.<ref>{{cite web |author=Max Williams at McNicol Williams Management & Marketing Services |url=http://www.lloydsvineyard.com.au/faqs.php |title=Lloyds Vineyard FAQs |publisher=Lloydsvineyard.com.au |access-date=2018-04-19 |archive-url=https://web.archive.org/web/20111215030948/http://www.lloydsvineyard.com.au/faqs.php |archive-date=15 December 2011 |url-status=dead }}</ref> To prevent crystals from forming in homemade grape ], the prerequisite fresh grape juice should be chilled overnight to promote crystallization. The potassium bitartrate crystals are removed by filtering through two layers of ]. The filtered juice may then be made into jam or jelly.<ref>{{cite web|url=http://www.uga.edu/nchfp/how/can_07/grape_jelly_powder.html |title=National Center for Home Food Preservation |publisher=Uga.edu |access-date=2018-04-19}}</ref> In some cases they adhere to the side of the chilled container, making filtering unnecessary. |
|
|
|
|
|
The presence of crystals is less prevalent in red wines than in white wines. This is because red wines have a higher amount of ] and colouring matter present as well as a higher sugar and extract content than white wines.<ref name=":0" /> Various methods such as promoting crystallization and filtering, removing the active species required for potassium bitartrate precipitation, and adding additives have been implemented to reduce the presence of potassium bitartrate crystals in wine.<ref name=":1" /> |
|
|
|
|
|
==Applications== |
|
==Applications== |
|
|
|
|
===In food=== |
|
===In food=== |
|
|
{{Cookbook|Cream of Tartar}}] |
|
In food, potassium bitartrate is used for: |
|
In food, potassium bitartrate is used for: |
|
|
* Stabilizing ]s, increasing their warmth-tolerance and volume<ref name="science">{{cite book |title=The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen |date=2012 |publisher=America's Test Kitchen |isbn=978-1-933615-98-1 |page=199 |edition=1st}}</ref> |
|
* Stabilising ], increasing their heat tolerance and volume |
|
|
|
* Stabilizing ], maintaining its texture and volume<ref>{{cite web |title=How to Use Cream of Tartar |url=https://www.wikihow.com/Use-Cream-of-Tartar |website=wikiHow |access-date=28 May 2019 |archive-date=28 May 2019 |archive-url=https://web.archive.org/web/20190528110909/https://www.wikihow.com/Use-Cream-of-Tartar |url-status=dead }}</ref> |
|
* Preventing ]s from ] |
|
|
|
* ] and ]<ref>{{cite web |last1=Stephens |first1=Emily |title=The Incredible Cream of Tartar – How to Use and What to Substitute With |url=https://www.mygreatrecipes.com/blog/incredible-cream-tartar-use-substitute/ |website=MyGreatRecipes |access-date=28 May 2019 |date=18 February 2017}}</ref> |
|
* Reducing discolouration of boiled ] |
|
|
|
* Preventing ]s from ] by causing some of the ] to break down into ] and ]<ref name="Provost">{{cite book |last1=Provost |first1=Joseph J. |last2=Colabroy |first2=Keri L. |last3=Kelly |first3=Brenda S. |last4=Wallert |first4=Mark A. |title=The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking |date=2016 |publisher=John Wiley and Sons, Inc. |isbn=9781118674208 |page=504 |url=https://books.google.com/books?id=9ydECwAAQBAJ&pg=PA503}}</ref> |
|
* Frequent combination with ], which requires an acid ingredient to activate it, in formulations of ]. |
|
|
|
* Reducing discoloration of boiled ]s |
|
* Commonly used in combination with ] in ]-free ] substitutes |
|
|
* ] icing<ref>"Royal Icing" in The Canadian Living Christmas Book (Canadian Living, 1993), p. 61</ref> |
|
|
* Stabilising ] stiffness, added after whipping |
|
|
* ] Cookies |
|
|
|
|
|
|
|
Additionally, it is used as a component of: |
|
A similar acid salt, ], can be confused with cream of tartar because of their common function as a ]. |
|
|
|
* ], as an acid ingredient to activate ]<ref>{{cite book |last1=McGee |first1=Harold |title=On food and cooking : the science and lore of the kitchen |date=2004 |publisher=Scribner |isbn=978-0-684-80001-1 |page=533,534 |edition=2nd}}</ref> |
|
|
* ], in combination with ] |
|
|
|
|
|
A similar acid salt, ], can be confused with cream of tartar because of its common function as a component of baking powder. |
|
|
|
|
|
=== Baking === |
|
|
Adding cream of tartar to egg whites gives volume to cakes, and makes them more tender.<ref name=":3">{{Cite journal |last1=Oldham |first1=A. M. |last2=Mccomber |first2=D. R. |last3=Cox |first3=D. F. |date=2000-12-01 |title=Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality |url=http://doi.wiley.com/10.1177/1077727X00292003 |journal=Family and Consumer Sciences Research Journal |language=en |volume=29 |issue=2 |pages=111–124 |doi=10.1177/1077727X00292003 |issn=1077-727X}}</ref> As cream of tartar is added, the pH decreases to around the isoelectric point of the foaming proteins in egg whites. Foaming properties of egg whites are optimal at this pH due to increased protein-protein interactions.<ref>{{Cite journal |last1=Waniska |first1=R. D. |last2=Kinsella |first2=J. E. |title=Foaming Properties of Proteins: Evaluation of a Column Aeration Apparatus Using Ovalbumin |date=1979 |url=https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1979.tb06447.x |journal=Journal of Food Science |language=en |volume=44 |issue=5 |pages=1398–1402 |doi=10.1111/j.1365-2621.1979.tb06447.x |issn=0022-1147}}</ref> The low pH also results in a whiter crumb in cakes due to flour pigments that respond to these pH changes.<ref name=":3" /> However, adding too much cream of tartar (>2.4% weight of egg white) can affect the texture and taste of cakes.<ref name=":3" /> The optimal cream of tartar concentration to increase volume and the whiteness of interior crumbs without making the cake too tender, is about 1/4 tsp per egg white.<ref name=":3" /> |
|
|
|
|
|
As an acid, cream of tartar with heat reduces sugar crystallization in ] by helping to break down ] into its monomer components - ] and ] in equal parts.<ref name=":2">{{Cite book |last=Figoni |first=Paula |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=JOHN WILEY & SONS, INC |year=2007 |isbn=9780471747239 |edition=2nd}}</ref> Preventing the formation of sugar crystals makes the syrup have a non-grainy texture, shinier and less prone to break and dry. However, a downside of relying on cream of tartar to thin out crystalline sugar confections (like fudge) is that it can be hard to add the right amount of acid to get the desired consistency. |
|
|
|
|
|
Cream of tartar is used as a type of ] that is crucial in ].<ref name=":2" /> Upon dissolving in batter or dough, the ] that is released reacts with ] to form ] that is used for ]. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing. |
|
|
|
|
|
=== Household use === |
|
=== Household use === |
|
|
Potassium bitartrate can be mixed with an acidic liquid, such as lemon juice or white vinegar, to make a paste-like cleaning agent for metals, such as ], ], or ], or with water for other cleaning applications, such as removing light stains from ].<ref>{{cite web|url=http://www.msue.msu.edu/objects/content_revision/download.cfm/revision_id.499694/workspace_id.-4/01500631.html/ |archive-url=https://web.archive.org/web/20090623085023/http://www.msue.msu.edu/objects/content_revision/download.cfm/revision_id.499694/workspace_id.-4/01500631.html/ |url-status=dead |archive-date=2009-06-23 |title=Michigan State University Extension Home Maintenance And Repair – Homemade Cleaners – 01500631, 06/24/03 |access-date=2018-04-19}}</ref> |
|
|
This mixture is sometimes mistakenly made with vinegar and ] (baking soda), which actually ] to ] each other, creating ] and a ] solution. |
|
|
|
|
|
|
Cream of tartar was often used in traditional ] where the ] action of the tartrate ions was used to adjust the solubility and ] of ] salts such as ] and ]. |
|
Potassium bitartrate can be used with ] to make a paste-like cleaning agent.{{Citation needed|date=August 2010}} |
|
|
This ] is sometimes mistakenly made with vinegar and ] (baking soda), which actually ] to neutralise each other, creating ] and a ] solution. |
|
|
|
|
|
|
|
Cream of tartar, when mixed into a paste with ], can be used to clean ] from some ]s, notably hand ]. The paste is applied, left to set for a few hours, and then washed off with a baking soda/water solution. After another rinse with water and thorough drying, a thin application of oil will protect the file from further rusting. |
|
It is a common ingredient in ].<ref></ref> |
|
|
|
|
|
|
Slowing the set time of ] products (most widely used in ] wall work and artwork casting) is typically achieved by the simple introduction of almost any acid diluted into the mixing water. A commercial retardant premix additive sold by USG to trade interior plasterers includes at least 40% potassium bitartrate. The remaining ingredients are the same plaster of Paris and ]-silica ] already prominent in the main product. This means that the only active ingredient is the cream of tartar.<ref>{{cite web|title=Material Safety Data Sheet: Gypsum Plaster Retarder for Lime-Based Products|url=https://www.usg.com/content/dam/USG_Marketing_Communications/canada/product_promotional_materials/finished_assets/gypsum-plaster-retarder-lime-based-products-en-can-53100112.pdf|publisher=USG Inc.|access-date=21 July 2016|archive-url=https://web.archive.org/web/20160829063803/https://www.usg.com/content/dam/USG_Marketing_Communications/canada/product_promotional_materials/finished_assets/gypsum-plaster-retarder-lime-based-products-en-can-53100112.pdf|archive-date=29 August 2016|url-status=dead}}</ref> |
|
|
|
|
|
===Cosmetics=== |
|
|
For dyeing hair, potassium bitartrate can be mixed with ] as the mild acid needed to activate the henna. |
|
|
|
|
|
===Medicinal use=== |
|
|
Cream of tartar has been used internally as a ], but this is dangerous because an excess of potassium, or ], may occur.<ref>{{cite journal | journal = ] | date = 2013 | volume = 9 | issue = 1 | pages = 79–81 | doi = 10.1007/s13181-012-0255-x | pmc = 3570668 | pmid=22926733 | title = Life-Threatening Hyperkalemia from Cream of Tartar Ingestion | first1 = Daniel E. | last1 = Rusyniak | first2 = Pamela J. | last2 = Durant | first3 = James B. | last3 = Mowry | first4 = Jo A. | last4 = Johnson | first5 = Jayne A. | last5 = Sanftleben | first6 = Joanne M. | last6 = Smith}}</ref><ref>{{Cite journal |last1=Rusyniak |first1=Daniel E. |last2=Durant |first2=Pamela J. |last3=Mowry |first3=James B. |last4=Johnson |first4=Jo A. |last5=Sanftleben |first5=Jayne A. |last6=Smith |first6=Joanne M. |date=March 2013 |title=Life-threatening hyperkalemia from cream of tartar ingestion |journal=Journal of Medical Toxicology|volume=9 |issue=1 |pages=79–81 |doi=10.1007/s13181-012-0255-x |issn=1937-6995 |pmc=3570668 |pmid=22926733}}</ref> |
|
|
|
|
|
===Chemistry=== |
|
===Chemistry=== |
|
Potassium acid tartrate, also known as potassium hydrogen tartrate, is, according to ], used as a primary reference standard for a ]. Using an excess of the salt in water, a ] is created with a ] of 3.557 at 25 °C. Upon dissolution in water, potassium bitartrate will ] into acid tartrate, tartrate, and potassium ]. Thus, a saturated solution creates a buffer with standard pH. Before use as a standard, it is recommended that the solution be filtered or ] between 22 °C and 28 °C.<ref>{{cite|last=Harris|first=Daniel C.|title=Quantitative Chemical Analysis|edition=7th|publisher=]|place=New York|date=17 July 2006|isbn=978-0716776949}}</ref> |
|
Potassium bitartrate is the United States' ]'s primary reference standard for a ]. Using an excess of the salt in water, a ] is created with a ] of 3.557 at {{convert|25|°C}}. Upon dissolution in water, potassium bitartrate will ] into acid tartrate, tartrate, and potassium ]. Thus, a saturated solution creates a buffer with standard pH. Before use as a standard, it is recommended that the solution be filtered or ] between {{convert|22|°C}} and {{convert|28|°C}}.<ref>{{citation|last=Harris|first=Daniel C.|title=Quantitative Chemical Analysis|edition=7th|publisher=]|place=New York|date=17 July 2006|isbn=978-0-7167-7694-9}}</ref> |
|
|
|
|
|
] can be made by burning cream of tartar, which produces "]". This process is now obsolete but produced a higher quality (reasonable purity) than "]" extracted from wood or other plant ashes. |
|
|
|
|
|
== Production == |
|
|
It is produced as a byproduct of winemaking by purifying the precipitate that is deposited in wine barrels. It arises from the tartaric acid and potassium naturally occurring in grapes. |
|
|
{{Expand section|date=August 2019}} |
|
|
|
|
|
==See also== |
|
==See also== |
|
*] |
|
* ] |
|
*] |
|
* ] |
|
*] (K<sub>2</sub>C<sub>4</sub>H<sub>4</sub>O<sub>6</sub>) |
|
* ] (K<sub>2</sub>C<sub>4</sub>H<sub>4</sub>O<sub>6</sub>) |
|
|
* ] |
|
|
|
|
|
==References== |
|
==References== |
|
|
|
|
{{Reflist}} |
|
{{Reflist}} |
|
|
|
|
|
==External links== |
|
==External links== |
|
* |
|
* |
|
|
* {{Dead link|date=December 2024 |bot=InternetArchiveBot |fix-attempted=yes }} |
|
|
|
|
|
{{Potassium compounds}} |
|
*{{Grocers}} |
|
|
{{Use dmy dates|date=April 2011}} |
|
|
|
|
|
|
{{DEFAULTSORT:Potassium Bitartrate}} |
|
{{DEFAULTSORT:Potassium Bitartrate}} |
|
] |
|
|
] |
|
|
] |
|
] |
|
|
] |
|
|
] |
|
] |
|
] |
|
|
] |
|
|
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|
|
] |
|