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Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
Tartaric may mean: containing tartaric acid or tartrates; pertaining to Tartary or the Tatars; See also. Tartarian (disambiguation) This page was last edited on 22 ...
A measurement of "total acidity" (TA), including tartaric, malic and lactic, of a wine minus the volatile acids. Fixed sulfur The molecules of sulfur dioxide that binds with sugar and acids in the wine. This leaves the unbound "free sulfur" to combine with molecules of oxygen in order to prevent oxidation. Flash Pasteurization
Seidlitz powders is the generic name under which a commonly known laxative and digestion regulator was marketed and sold by numerous manufacturers under names such as "Rexall Seidlitz Powders", particularly in the late 19th and early 20th centuries.
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid.The formula of the tartrate dianion is O − OC-CH(OH)-CH(OH)-COO − or C 4 H 4 O 6 2−. [1]The main forms of tartrates used commercially are pure crystalline tartaric acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle salt, commonly used in ...
Skip the loaf of pre-sliced white bread during your next grocery trip. “There is minimal nutritional value in processed white bread (the one that comes in packages),” says Dr. Lopez-Jimenez.
Steak tartare, a meat dish made from raw ground (minced) beef or horsemeat; Tartar sauce, a condiment primarily composed of mayonnaise and finely chopped capers; Cream of Tartar, the culinary name for potassium bitartrate, a dry, powdery, acidic byproduct of fermenting grapes into wine
Mixing these kinds of salts — especially carbonates and tartrates — with flavorings like lemon into an effervescent compound with citric or tartaric acid proved especially popular and set off a craze for the new "fruit salts". Effervescent tablets have been used as products of the pharmaceutical and dietary industries for over two centuries.