tartaric acid
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- noun
- /ˈtɑːrtərɪk ˈæsɪd/
- Specialized
:
ácido tartárico
- Louis Pasteur discovered conglomerate crystals while working with tartaric acid," Dowd explains.
Examples
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I've heard cooking at higher temperatures, using tartaric acid, etc.
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Some people think tartaric acid is better.
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Egg white help the man ejaculate forcefully, five or six times.
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For your first question, you do need to boil to a high temperature, and tartaric acid is usually added to sugar that will be pulled to make it easier to handle.
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In baking, adding tartaric acid helps stabilize egg whites for a better meringue.
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You can find tartaric acid in many recipes for desserts, as it enhances the flavors.
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Many fruits naturally contain tartaric acid, especially grapes used in winemaking.
Surface Forms
Morphology
The phrase is compositionally regular: 'tartaric' modifies 'acid', so a learner who knows both constituents can infer it names a particular type of acid related to 'tartar'. However, 'tartaric' is a specialized chemical adjective whose exact referent and uses (a white crystalline acid found in fruits and used in baking) are domain-specific and not fully predictable from everyday vocabulary, making the expression only partly transparent.
Etymology
The noun tartaric acid may come from the white crystals called tartar that form inside wine barrels. People found a sour acid in those crystals, so the name came to mean the sour ingredient used in baking and drinks.