Potassium tartrate

File:Potassium tartrate.svg

Potassium tartrate

Potassium tartrate

Potassium tartrate, also known as potassium bitartrate, is a potassium salt of tartaric acid. It is a byproduct of the winemaking process and is commonly known in its purified form as cream of tartar. The chemical formula for potassium tartrate is KHC₄H₄O₆.

Production

Potassium tartrate is produced during the fermentation of grapes. When grape juice is fermented to produce wine, potassium tartrate crystallizes out of the wine and is collected. This process occurs because potassium tartrate is less soluble in alcohol than in water, leading to its precipitation.

Uses

Potassium tartrate has a variety of uses in different industries:

• In cooking, it is used as a stabilizing agent in egg whites and whipped cream, and as a leavening agent in baking powder.
• In chemistry, it is used as a buffering agent and in the preparation of certain metallic salts.
• In medicine, it is used as a laxative and in the formulation of certain medications.

Chemical Properties

Potassium tartrate is a white, crystalline powder that is odorless and has a slightly acidic taste. It is soluble in water but insoluble in alcohol. The compound decomposes upon heating, releasing carbon dioxide and leaving behind a residue of potassium carbonate.

Related Compounds

Potassium tartrate is related to several other compounds, including:

• Sodium tartrate
• Calcium tartrate
• Magnesium tartrate

See Also

• Tartaric acid
• Winemaking
• Baking powder
• Cream of tartar

External Links

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