| The Columbia Encyclopedia, Sixth Edition. 2001-07. |
| cream of tartar |
| white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks. |
| The Columbia Encyclopedia, Sixth Edition. Copyright © 2007 Columbia University Press. |
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