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What (who) is tartaric acid - definition
![Tartaric acid crystals drawn as if seen through an [[optical microscope]]](https://commons.wikimedia.org/wiki/Special:FilePath/TartrateCrystal.svg?width=200 "Tartaric acid crystals drawn as if seen through an [[optical microscope]]")
![[[Acetic acid]], a [[weak acid]], donates a proton (hydrogen ion, highlighted in green) to water in an equilibrium reaction to give the [[acetate]] ion and the [[hydronium]] ion. Red: oxygen, black: carbon, white: hydrogen.](https://commons.wikimedia.org/wiki/Special:FilePath/Acetic-acid-dissociation-3D-balls.png?width=200 "[[Acetic acid]], a [[weak acid]], donates a proton (hydrogen ion, highlighted in green) to water in an equilibrium reaction to give the [[acetate]] ion and the [[hydronium]] ion. Red: oxygen, black: carbon, white: hydrogen.")
Wikipedia
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid, an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
