The next leap forward in baking technology was in the 1840s with cream of tartar, also known as potassium hydrogen tartrate, or potassium bitartrate.
烘焙技术的下一次飞跃是在 1840 年代出现的酒石酸奶油，也称为酒石酸氢钾或酒石酸氢钾。
Potassium hydrogen tartrate
原声例句
SciShow - Chemistry
中文百科
酒石酸氢钾 Potassium bitartrate
（重定向自Potassium hydrogen tartrate）
酒石酸氢钾（化学式：KC4H5O6）是酒石酸钾的酸式盐。通常为无色至白色斜方晶系结晶性粉末，在水中的溶解度随温度而变化，不溶于乙醇、乙酸，易溶于无机酸；是酿葡萄酒时的副产品，食品工业称作塔塔粉，用作添加剂、膨松剂，也用作还原剂和缓冲试剂。
英语百科
Potassium bitartrate 酒石酸氢钾
（重定向自Potassium hydrogen tartrate）
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid (a carboxylic acid).
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