from The American Heritage® Dictionary of the English Language, 4th Edition
- adj. Of, relating to, or derived from tartar or tartaric acid.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Containing tartrates.
from the GNU version of the Collaborative International Dictionary of English
- adj. Of or pertaining to tartar; derived from, or resembling, tartar.
from The Century Dictionary and Cyclopedia
- Of, pertaining to, or obtained from tartar.
- See Tataric.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. relating to or derived from or resembling tartar
Sorry, no etymologies found.
The diseases known as tartaric, especially gout and lithiasas, are caused by the deposit of determinate toxins (tartar), are discovered chiefly by the urine test, and are cured by means of alkalies.
They do not think it likely that the potash exists in fresh plantain juice as carbonate, but rather that this salt is the product of decomposition, arising from a compound of potash and a vegetable acid, such as tartaric or oxalic acid present in the fresh juice; be this as it may, any utility derivable from the plantain juice is evidently owing to the potash it contains.
The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
The unripe grape contains a certain percentage of vegetable acids, such as tartaric, malic, &c., &c. some of which are themselves converted into glucose during the process of ripening, whilst others are eliminated after helping to transform the starch of the vegetable tissues into glucose.
What Pasteur correctly made of this is that the molecules of tartaric acid could exist in either a “right-handed” or “left-handed” form, rather like left- and right-handed gloves.
Pasteur grew crystals of a compound including the tartaric acid and noticed that they came in two nonsymmetric forms that were nonetheless mirror images of each other.
Or it could be a tsunami of tartaric crystals, which can be caused excessive by cold exposure.
If they are tartaric crystals, consider this from the Oxford Companion to Wine: Only the most informed consumers appreciate the harmlessness of tartrate crystals in bottle.
In the mid-nineteenth century, the renowned microbiologist and chemist Louis Pasteur took on one of the puzzles of the day: why a solution with tartaric acid derived from living things in this case, the discarded yeast remains of the winemaking process behaved differently from a solution with the same tartaric acid that had been made synthetically.
As the skin gradually changes color and the sugar content increases, the soft malic acid will subside to give way to more zingy, riper tartaric acid, while the grapes 'tannins form their distinctive bitter character.
Trained as a chemist, he first made his living not in wine but in one of its lowlier by-products, tartaric acid, a scummy substance derived from grape skins that could be refined into cream of tartar, which was the active element in baking powder and a useful substance in various other culinary endeavors; you could even clean pots with it.