User:Grapesszz/Potassium bitartrate/Bibliography

Bibliography

This is where you will compile the bibliography for your Wikipedia assignment. Add the name and/or notes about what each source covers, then use the "Cite" button to generate the citation for that source.

• Example: Luke, Learie. 2007. Identity and secession in the Caribbean: Tobago versus Trinidad, 1889–1980.
  • This is a book published by a university press, so it should be a reliable source. It also covers the topic in some depth, so it's helpful in establishing notability.
• Example: Galeano, Gloria; Bernal, Rodrigo (2013-11-08). "Sabinaria , a new genus of palms (Cryosophileae, Coryphoideae, Arecaceae) from the Colombia-Panama border". Phytotaxa.
  • This is a peer-reviewed scientific journal, so it should be a reliable source. It covers the topic in some depth, so it's helpful in establishing notability.
• Example: Baker, William J.; Dransfield, John (2016). "Beyond Genera Palmarum: progress and prospects in palm systematics". Botanical Journal of the Linnean Society.
  • This is a peer-reviewed scientific journal, so it should be a reliable source for a specific fact. Since it only dedicates a few sentences to the topic, it can't be used to establish notability.
• European food additives list
• Re-evaluation of tartaric acid derivatives as food additives
• "Potassium bitartrate - SpectraBase". spectrabase.com. Retrieved 2022-10-09.
  • This is an online database of spectral repository from the American multinational publishing company, commonly known as Wiley, so it should be a reliable source. The link contains spectral information on the ¹³C NMR, ¹H NMR, ATR-IR, Transmission IR and Raman data of potassium bitartrate.
• Science behind baking
  • as an acid, cream of tartar can prevent sugar crystallization and browning by breaking sucrose down to its monomer components. These components are fructose and glucose (produced in equal amounts). They prevent the formation of sucrose crystals. (pg 150)
  • A downside of relying on cream of tartar to thin out crystalline sugar confections (like fudge) is that it can be hard to get add the right amount of acid to get the desired consistency (pg153)
  • cream of tartar can also stabilize meringue by preventing loss of structure upon mixing (pg 255)
  • involved in producing the first commercial baking powder (chemical leavening agent) in San Francisco where cream of tartar was mixed with baking soda and cornstarch. Cream of tartar is used as a type of acid salt that is crucial in baking powder as it releases over 70% carbon dioxide gas during mixing (hence why baking powder is a chemical agent because it is not very abundant in air as compared to water vapor). (page 291, 297-298)
• Effects of cream of tartar concentration on egg white temperature
  • references a lot of papers studying cream of tartar back in the early 1900's
  • adding too much cream of tartar ($>$2.4% weight of egg white) can affect the texture and taste of cakes
  • optimal cream of tartar concentration (1/4 tsp per egg white) increasing volume, and whiteness of interior crumbs without making the cake too tender.
  • increase content of cream of tartar decrease cake pH which whitened the crumb due to flour pigments that respond to changes in pH.
  • increased volume was due to more air cells in the cake structure.
  • interactions between cream of tartar concentration, time of tartar addition, and egg white temperature were not examined or considered
• 'Effect of temperature on the rate of cream of tartar precipitation from wine' (study that examined precipitation rates of 4 typical wines from San Joaquin Valley district that were stored at different temperatures and for different amounts of time)
  • removing excess potassium bitartrate from wine by storing at room temperature for long periods of time or by storing for shorter periods of time at colder temperatures
  • decrease in solubility with decrease in temperature
  • precipitation rate is not as simple since there are other substances within the wine that can serve as nuclei for crystal formation therefore precipitation is not necessarily faster at lower temperatures
  • in general wine must be stored below freezing point to precipitate appreciable amounts of cream of tartar with most of the precipitation occurring within the first few days. This was because supersaturation decreased as cream of tartar was being precipitated out.
  • Nuclei formation and crystal growth were two attributed rate determining steps.
  • precipitation was faster in wines with lower alcohol content and with lower cream of tartar solubility (dry wines were faster than fortified wines)
  • (authors found it surprising that presence of tanning, coloring matter, increase sugar and extract content in dry red wine would decrease precipitation compare to dry white wine.
• Crystallization of potassium bitartrate in wine
  • 'Cold stability' has an effect on the crystallization of potassium bitartrate in wine
    • cold stability is a relative term that is defined based on the context and specific conditions
  • most of general public view wine participates negatively, with 40% not willing to buy another bottle again (2000 survey)
  • supersaturated potassium bitartrate can cause increased gushing upon opening a bottle.
  • grapes contain tartaric acid and potassium
    • tartaric acid weak acid dissociation into bitartrate HT- and tartrate T2- ions
    • tartaric acid is present in grapes in concentrations ranging from 2-10g/L and potassium concentration is in the range of 1.5-2.5g/L. This range represents variations due to region, cultivar, maturity, and soil practices.
    • tartaric acid is a weak acid that dissociates into bitartrate and tartrate ions. The pH of tartaric acid is around 3 (other source) which means that significant concentrations of bitartrate and potassium ions
  • less soluble at lower temperatures, relatively less soluble in alcohol
  • methods used to prevent crystals in wine before packaging
    • promote crystallization then filter
    • remove active species required to potassium bitartrate precipitation
    • use of additives that inhibit precipitation
      • still being researched for effectiveness (ex. CMC)
  • supersaturation as a driving force for nucleation
  • crystal growth factors
  • crystallization/precipitation depends also on pH, alcohol, temperature, and presence of colloidal materials (known for many years since 50's) - however needs more research into protein inhibitors such as tannis
• A review on potassium bitartrate stability of wines
  • This is a journal article published by a university, so it should be a reliable source. It covers the topic to a good extent.
• Science behind the effect of acid including cream of tartar on whipped foam
• Wine enthusiast
  • removing and presence of crystals are a more prevalent problem in white wines vs red wines because red wines are aged on their lees for a few weeks so they are less likely to 'shed their tartrates' during fermentation. White wines are aged less on their lees. Red wines also don't need to be cooled to taste their best
  • one technique to prepare/chill wine is to store it below 32F for up to 3 weeks, after which cream of tartar is filtered and collected.
  • other methods of tartrate stabilization formulated by labs and companies use mannoproteins and electrodialysis to stabilize tartrate
• Tartaric acid in grape juice
  • tartaric acid is the most abundant acid found in grape juice of grapes in Turkey but results of concentration agreed with previous papers.

Production?

Uses in pharmaceutical industry?