Tests in Jan Carter's BioLab at University of Cincinnati measured the pH (NOTE correct format for pH symbol) of 4.85
The established value for the pH of a saturated solution of cream of tartar (technically, potassium bitartrate or potassium hydrogen tartrate) is 3.557 at 25 degrees C.
See 2002 IUPAC, Pure and Applied Chemistry 74, 2169-2200.
Cream of tartar also has the chemical names of potassium bitartrate or potassium hydrogen tartrate. Its chemical formula is KC4H5O6, Cream of tartar is an odorless and white powder used in cooking.
KC4H5O6
You may substitute cream of tartar for tartaric acid. Cream of tartar is a potassium salt derived from tartaric acid but cream of tartar is not as strong, so it should be used in a ration of 2 teaspoons of cream of tartar for every teaspoon of tartaric acid. Keep in mind that the results would turn out better if you used the real thing.
Neither it is a salt.
The chemical properties of cream of tarter are Potassium, Hydrogen, Carbon, and Oxygen.
The pH of cream of tartar is about 5. (So, it's an acid)
cream of tartar builds structure to the meringue
What is cream of tartar made from?
Baking powder is a substitute for cream of tartar.
you can use corn syrup instead of cream of tartar.
Most supermarkets stock cream of tartar in the baking section.
Is tartaric acid and cream of tartar the same thing. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Many recipes include both Cream of Tartar and Tartaric Acid. Generally speaking you may use Cream of Tartar as a substitute for Tartaric Acid but Cream of Tartar is normally cheaper.
Cream of tartar can be found in many grocery stores or specialty spice shops.
1 teaspoon of cream of tartar = 4 grams
Not really. Cream of tartar is a weak acid. You may want to try an equal amount of vinegar as a substitute. Cream of tartar does improve elasticity and dough smoothness. It is worthwhile to purchase cream of tartar. Doug dougthecook.com
The creator of cream of tartar was named Mr Of Tartar after the cream ran away with the cheese spoon leaving the small child unable to eat cheese. make sense of that
cream of tartar is commonly used when making meringues for pies, souffles and some custards.