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57 relations: Acetic acid, Acid, Acid salt, Acid–base reaction, Alcohol, Alum, Anticaking agent, Baking powder, Buffer solution, Carbon, Carbon dioxide, Carboxylic acid, Coordination complex, Crystal, Crystallization, Decantation, Disodium pyrophosphate, Dissociation (chemistry), Dyeing, Egg white, Fermentation in food processing, File (tool), Fruit preserves, Grape, Hydrogen, Hydrolysis, Hyperkalemia, Ion, Journal of Medical Toxicology, Juice, Laxative, Lemon, Mordant, National Institute of Standards and Technology, Oxygen, PH, Plaster, Potash, Potassium, Potassium carbonate, Potassium chloride, Potassium tartrate, Salt, Saturation (chemistry), Sodium, Sodium acetate, Sodium bicarbonate, Syrup, Tartaric acid, Tartrate, ..., Thickening agent, Tin(II) chloride, Vegetable, Vinegar, W. H. Freeman and Company, Whipped cream, Winemaking. Expand index (7 more) »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Acid salt
Acid salt is a class of salts that produces an acidic solution after being dissolved in a solvent.
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Acid–base reaction
An acid–base reaction is a chemical reaction that occurs between an acid and a base, which can be used to determine pH.
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Alcohol
In chemistry, an alcohol is any organic compound in which the hydroxyl functional group (–OH) is bound to a carbon.
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Alum
An alum is a type of chemical compound, usually a hydrated double sulfate salt of aluminium with the general formula, where X is a monovalent cation such as potassium or ammonium.
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Anticaking agent
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption.
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Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods.
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Buffer solution
A buffer solution (more precisely, pH buffer or hydrogen ion buffer) is an aqueous solution consisting of a mixture of a weak acid and its conjugate base, or vice versa.
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Carbon
Carbon (from carbo "coal") is a chemical element with symbol C and atomic number 6.
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Carboxylic acid
A carboxylic acid is an organic compound that contains a carboxyl group (C(.
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Coordination complex
In chemistry, a coordination complex consists of a central atom or ion, which is usually metallic and is called the coordination centre, and a surrounding array of bound molecules or ions, that are in turn known as ligands or complexing agents.
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Crystal
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions.
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Crystallization
Crystallization is the (natural or artificial) process by which a solid forms, where the atoms or molecules are highly organized into a structure known as a crystal.
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Decantation
Decantation is a process for the separation of mixtures of immiscible liquids or of a liquid and a solid mixture such as a suspension.
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Disodium pyrophosphate
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
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Dissociation (chemistry)
Dissociation in chemistry and biochemistry is a general process in which molecules (or ionic compounds such as salts, or complexes) separate or split into smaller particles such as atoms, ions or radicals, usually in a reversible manner.
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Dyeing
Dyeing is the process of adding color to textile products like fibers, yarns, and fabrics.
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Egg white
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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File (tool)
A file is a tool used to remove fine amounts of material from a workpiece.
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Fruit preserves
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.
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Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
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Hydrogen
Hydrogen is a chemical element with symbol H and atomic number 1.
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Hydrolysis
Hydrolysis is a term used for both an electro-chemical process and a biological one.
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Hyperkalemia
Hyperkalemia, also spelled hyperkalaemia, is an elevated level of potassium (K+) in the blood serum.
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Ion
An ion is an atom or molecule that has a non-zero net electrical charge (its total number of electrons is not equal to its total number of protons).
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Journal of Medical Toxicology
The Journal of Medical Toxicology is a peer-reviewed medical journal on medical toxicology and the official journal of the American College of Medical Toxicology.
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Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.
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Laxative
Laxatives, purgatives, or aperients are substances that loosen stools and increase bowel movements.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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Mordant
A mordant or dye fixative is a substance used to set (i.e. bind) dyes on fabrics by forming a coordination complex with the dye, which then attaches to the fabric (or tissue).
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National Institute of Standards and Technology
The National Institute of Standards and Technology (NIST) is one of the oldest physical science laboratories in the United States.
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Oxygen
Oxygen is a chemical element with symbol O and atomic number 8.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Plaster
Plaster is a building material used for the protective and/or decorative coating of walls and ceilings and for moulding and casting decorative elements.
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Potash
Potash is some of various mined and manufactured salts that contain potassium in water-soluble form.
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Potassium
Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.
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Potassium carbonate
Potassium carbonate (K2CO3) is a white salt, which is soluble in water (insoluble in ethanol) and forms a strongly alkaline solution.
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Potassium chloride
Potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine.
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Potassium tartrate
Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Saturation (chemistry)
In chemistry, saturation (from the Latin word saturare, meaning 'to fill') has diverse meanings, all based on the idea of reaching a maximum capacity.
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Sodium
Sodium is a chemical element with symbol Na (from Latin natrium) and atomic number 11.
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Sodium acetate
Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid.
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Sodium bicarbonate
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.
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Syrup
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
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Tartaric acid
Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.
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Tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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Tin(II) chloride
Tin(II) chloride, also known as stannous chloride, is a white crystalline solid with the formula 2.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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W. H. Freeman and Company
W.
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Whipped cream
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
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Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
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Redirects here:
ATC code A12BA03, ATCvet code QA12BA03, Cream of Tartar, Cream of tartar, Cream of tatar, Creme of tartar, Monopotassium tartrate, Potassium acid tartrate, Potassium hydrogen tartrate, Potassium hydrogentartrate.
References
[1] https://en.wikipedia.org/wiki/Potassium_bitartrate
