Potassium bitartrate
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Names | |||
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Preferred IUPAC name
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Other names
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Identifiers | |||
3D model (
JSmol ) |
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ChemSpider | |||
ECHA InfoCard
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100.011.609 | ||
E number | E336 (antioxidants, ...) | ||
PubChem CID
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UNII | |||
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Properties | |||
KC4H5O6 | |||
Molar mass | 188.177 | ||
Appearance | White crystalline powder | ||
Density | 1.05 g/cm3 (solid) | ||
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Solubility | Soluble in acid, alkali Insoluble in acetic acid, alcohol | ||
Refractive index (nD)
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1.511 | ||
Pharmacology | |||
A12BA03 (WHO) | |||
Hazards | |||
Lethal dose or concentration (LD, LC): | |||
LD50 (median dose)
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22 g/kg (oral, rat) | ||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a chemical compound with a number of uses.
Some of the uses of potassium bitartrate (cream of tartar) include: as a mordant in textile dyeing; in the galvanic tinning of metals; as reducer of chromium trioxide in mordants for wool; in dusting powders for gloves; to make hard candies; in baking powders and baking mixes; as metal processing agent (prevents oxidation); as intermediate for other potassium tartrates; to remove sulfur dioxide from waste gases (in solution); as medical cathartic; diuretic; historic veterinary laxative and diuretic use.[1]
It is a byproduct of
History
Potassium bitartrate was first characterized by Swedish chemist Carl Wilhelm Scheele (1742-1786).[2] This was a result of Scheele's work studying fluorite and hydrofluoric acid.[3]
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.[4] Modern applications of cream of tartar started in 1768 after it gained popularity when the French started using it regularly in their cuisine.[4]
In 2021, a connection between potassium bitartrate and canine and feline toxicity of grapes was first proposed.[5] Since then, it has been deemed likely as the source of grape and raisin toxicity to pets.[6]
Occurrence
Potassium bitartrate is naturally formed in grapes from the acid dissociation of tartaric acid into bitartrate and tartrate ions.[7]
Potassium bitartrate has a low solubility in water. It
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,
These crystals also precipitate out of fresh grape juice that has been chilled or allowed to stand for some time.[9] To prevent crystals from forming in homemade grape jam or jelly, the prerequisite fresh grape juice should be chilled overnight to promote crystallization. The potassium bitartrate crystals are removed by filtering through two layers of cheesecloth. The filtered juice may then be made into jam or jelly.[10] 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 tannin and colouring matter present as well as a higher sugar and extract content than white wines.[8] 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.[7]
Applications
In food
In food, potassium bitartrate is used for:
- Stabilizing egg whites, increasing their warmth-tolerance and volume[11]
- Stabilizing whipped cream, maintaining its texture and volume[12]
- Anti-caking and thickening[13]
- Preventing sugar syrups from crystallizing by causing some of the sucrose to break down into glucose and fructose[14]
- Reducing discoloration of boiled vegetables
Additionally, it is used as a component of:
- baking soda[15]
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt,
Baking
Adding cream of tartar to egg whites gives volume to cakes, and makes them more tender.[16] 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.[17] The low pH also results in a whiter crumb in cakes due to flour pigments that respond to these pH changes.[16] However, adding too much cream of tartar (>2.4% weight of egg white) can affect the texture and taste of cakes.[16] 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.[16]
As an acid, cream of tartar with heat reduces sugar crystallization in invert syrups by helping to break down sucrose into its monomer components - fructose and glucose in equal parts.[18] 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 acid salt that is crucial in baking powder.[18] Upon dissolving in batter or dough, the tartaric acid that is released reacts with baking soda to form carbon dioxide that is used for leavening. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing.
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 brass, aluminium, or copper, or with water for other cleaning applications, such as removing light stains from porcelain.[19] This mixture is sometimes mistakenly made with vinegar and sodium bicarbonate (baking soda), which actually react to neutralize each other, creating carbon dioxide and a sodium acetate solution.
Cream of tartar was often used in traditional
Cream of tartar, when mixed into a paste with hydrogen peroxide, can be used to clean rust from some hand tools, notably hand files. The paste is applied and allowed 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.
Slowing the set time of
Cosmetics
For dyeing hair, potassium bitartrate can be mixed with henna as the mild acid needed to activate the henna.
Medicinal use
Cream of tartar has been used internally as a
Chemistry
Potassium bitartrate is the United States'
Production
This section needs expansion. You can help by adding to it. (August 2019) |
See also
(K2C4H4O6)
References
- ^ PubChem. "Potassium bitartrate". pubchem.ncbi.nlm.nih.gov. Retrieved 2 November 2023.
- ^ "Karl Wilhelm Scheele, Swedish chemist (1742-86)". www.1902encyclopedia.com. Retrieved 5 December 2022.
- ISBN 978-3-319-58181-1, retrieved 5 December 2022
- ^ a b "Cream Of Tartar: What Is It, Anyway?". HuffPost. 19 December 2012. Retrieved 5 December 2022.
- PMID 33754816. Retrieved 29 January 2024.
- PMID 35869755. Retrieved 29 January 2024.
- ^ .
- ^ ISSN 0019-7866.
- ^ Max Williams at McNicol Williams Management & Marketing Services. "Lloyds Vineyard FAQs". Lloydsvineyard.com.au. Archived from the original on 15 December 2011. Retrieved 19 April 2018.
- ^ "National Center for Home Food Preservation". Uga.edu. Retrieved 19 April 2018.
- ISBN 978-1-933615-98-1.
- ^ "How to Use Cream of Tartar". wikiHow. Archived from the original on 28 May 2019. Retrieved 28 May 2019.
- ^ Stephens, Emily (18 February 2017). "The Incredible Cream of Tartar – How to Use and What to Substitute With". MyGreatRecipes. Retrieved 28 May 2019.
- ISBN 9781118674208.
- ISBN 978-0-684-80001-1.
- ^ ISSN 1077-727X.
- ISSN 0022-1147.
- ^ ISBN 9780471747239.
- ^ "Michigan State University Extension Home Maintenance And Repair – Homemade Cleaners – 01500631, 06/24/03". Archived from the original on 23 June 2009. Retrieved 19 April 2018.
- ^ "Material Safety Data Sheet: Gypsum Plaster Retarder for Lime-Based Products" (PDF). USG Inc. Archived from the original (PDF) on 29 August 2016. Retrieved 21 July 2016.
- PMID 22926733.
- PMID 22926733.
- ISBN 978-0-7167-7694-9