/oss/taxonomy/term/2021/all en /oss/article/general-science-history/cream-tartar <p>Cream of tartar is close to the heart of any organic chemist because the study of this compound by Louis Pasteur in 1848 was pivotal in leading to the understanding of the three dimensional structure of molecules.  It is a byproduct of winemaking and remains behind as a sediment after fermentation.  In chemical terms, it is potassium hydrogen tartrate which is basically partially neutralized tartaric acid.  Pasteur became interested in the chemistry of winemaking and launched into a study of tartaric acid and its various salts.  He found that sodium ammonium tartrate which he prepared from </p> Mon, 06 Nov 2017 18:19:33 +0000 Joe Schwarcz PhD 6808 at /oss /oss/article/health-you-asked/you-asked-what-cream-tartar-good <p>It is a cheap, safe, readily available mild acid.  It is ideal for the generation of carbon dioxide from baking soda.  In fact, one version of baking powder is a mixture of sodium bicarbonate and cream of tartar.  When the mixture dissolves, bubbles of carbon dioxide are released.  The same chemistry can be used to keep drains clear.  Just make up a mix of one cup bicarbonate, one quarter cup cream of tartar and one cup of salt (for increased density) and periodically pour a few spoonfuls down the drain.  The bubbling action can dislodge small blockages.</p> Wed, 10 Jun 2015 13:30:55 +0000 Joe Schwarcz PhD 2266 at /oss /oss/article/health-nutrition-quackery/chemistry-lesson-food-babe-and-everyone-else-12-cream-tartars-many-uses <p>In chemical terms, it is potassium hydrogen tartrate which is basically partially neutralized tartaric acid. Pasteur became interested in the chemistry of winemaking and launched into a study of tartaric acid and its various salts. He found that sodium ammonium tartrate which he prepared from natural tartaric acid was not exactly the same as the version made from tartaric acid that had been synthesized in the laboratory.</p> Wed, 15 Feb 2017 22:07:01 +0000 Joe Schwarcz PhD 1464 at /oss