| slovo | definícia |
cream of tartar
(encz) | cream of tartar, |
Cream of tartar
(gcide) | Tartar \Tar"tar\, n. [F. tartre (cf. Pr. tartari, Sp., Pg., &
It. tartaro, LL. tartarum, LGr. ?); perhaps of Arabic
origin.]
1. (Chem.) A reddish crust or sediment in wine casks,
consisting essentially of crude cream of tartar, and used
in marking pure cream of tartar, tartaric acid, potassium
carbonate, black flux, etc., and, in dyeing, as a mordant
for woolen goods; -- called also argol, wine stone,
etc.
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2. A correction which often incrusts the teeth, consisting of
salivary mucus, animal matter, and phosphate of lime.
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Cream of tartar. (Chem.) See under Cream.
Tartar emetic (Med. Chem.), a double tartrate of potassium
and basic antimony. It is a poisonous white crystalline
substance having a sweetish metallic taste, and used in
medicine as a sudorific and emetic.
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Cream of tartar
(gcide) | Cream \Cream\ (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema
cream of milk; cf. L. cremor thick juice or broth, perh. akin
to cremare to burn.]
1. The rich, oily, and yellowish part of milk, which, when
the milk stands unagitated, rises, and collects on the
surface. It is the part of milk from which butter is
obtained.
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2. The part of any liquor that rises, and collects on the
surface. [R.]
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3. A delicacy of several kinds prepared for the table from
cream, etc., or so as to resemble cream.
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4. A cosmetic; a creamlike medicinal preparation.
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In vain she tries her paste and creams,
To smooth her skin or hide its seams. --Goldsmith.
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5. The best or choicest part of a thing; the quintessence;
as, the cream of a jest or story; the cream of a
collection of books or pictures.
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Welcome, O flower and cream of knights errant.
--Shelton.
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Bavarian cream, a preparation of gelatin, cream, sugar, and
eggs, whipped; -- to be eaten cold.
Cold cream, an ointment made of white wax, almond oil, rose
water, and borax, and used as a salve for the hands and
lips.
Cream cheese, a kind of cheese made from curd from which
the cream has not been taken off, or to which cream has
been added.
Cream gauge, an instrument to test milk, being usually a
graduated glass tube in which the milk is placed for the
cream to rise.
Cream nut, the Brazil nut.
Cream of lime.
(a) A scum of calcium carbonate which forms on a solution
of milk of lime from the carbon dioxide of the air.
(b) A thick creamy emulsion of lime in water.
Cream of tartar (Chem.), purified tartar or argol; so
called because of the crust of crystals which forms on the
surface of the liquor in the process of purification by
recrystallization. It is a white crystalline substance,
with a gritty acid taste, and is used very largely as an
ingredient of baking powders; -- called also {potassium
bitartrate}, acid potassium tartrate, etc.
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cream of tartar
(wn) | cream of tartar
n 1: a salt used especially in baking powder [syn: {cream of
tartar}, tartar, potassium bitartrate, {potassium
hydrogen tartrate}] |
| | podobné slovo | definícia |
Cream of tartar
(gcide) | Tartar \Tar"tar\, n. [F. tartre (cf. Pr. tartari, Sp., Pg., &
It. tartaro, LL. tartarum, LGr. ?); perhaps of Arabic
origin.]
1. (Chem.) A reddish crust or sediment in wine casks,
consisting essentially of crude cream of tartar, and used
in marking pure cream of tartar, tartaric acid, potassium
carbonate, black flux, etc., and, in dyeing, as a mordant
for woolen goods; -- called also argol, wine stone,
etc.
[1913 Webster]
2. A correction which often incrusts the teeth, consisting of
salivary mucus, animal matter, and phosphate of lime.
[1913 Webster]
Cream of tartar. (Chem.) See under Cream.
Tartar emetic (Med. Chem.), a double tartrate of potassium
and basic antimony. It is a poisonous white crystalline
substance having a sweetish metallic taste, and used in
medicine as a sudorific and emetic.
[1913 Webster]Cream \Cream\ (kr[=e]m), n. [F. cr[^e]me, perh. fr. LL. crema
cream of milk; cf. L. cremor thick juice or broth, perh. akin
to cremare to burn.]
1. The rich, oily, and yellowish part of milk, which, when
the milk stands unagitated, rises, and collects on the
surface. It is the part of milk from which butter is
obtained.
[1913 Webster]
2. The part of any liquor that rises, and collects on the
surface. [R.]
[1913 Webster]
3. A delicacy of several kinds prepared for the table from
cream, etc., or so as to resemble cream.
[1913 Webster]
4. A cosmetic; a creamlike medicinal preparation.
[1913 Webster]
In vain she tries her paste and creams,
To smooth her skin or hide its seams. --Goldsmith.
[1913 Webster]
5. The best or choicest part of a thing; the quintessence;
as, the cream of a jest or story; the cream of a
collection of books or pictures.
[1913 Webster]
Welcome, O flower and cream of knights errant.
--Shelton.
[1913 Webster]
Bavarian cream, a preparation of gelatin, cream, sugar, and
eggs, whipped; -- to be eaten cold.
Cold cream, an ointment made of white wax, almond oil, rose
water, and borax, and used as a salve for the hands and
lips.
Cream cheese, a kind of cheese made from curd from which
the cream has not been taken off, or to which cream has
been added.
Cream gauge, an instrument to test milk, being usually a
graduated glass tube in which the milk is placed for the
cream to rise.
Cream nut, the Brazil nut.
Cream of lime.
(a) A scum of calcium carbonate which forms on a solution
of milk of lime from the carbon dioxide of the air.
(b) A thick creamy emulsion of lime in water.
Cream of tartar (Chem.), purified tartar or argol; so
called because of the crust of crystals which forms on the
surface of the liquor in the process of purification by
recrystallization. It is a white crystalline substance,
with a gritty acid taste, and is used very largely as an
ingredient of baking powders; -- called also {potassium
bitartrate}, acid potassium tartrate, etc.
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Cream of tartar bread
(gcide) | Bread \Bread\ (br[e^]d), n. [AS. bre['a]d; akin to OFries.
br[=a]d, OS. br[=o]d, D. brood, G. brod, brot, Icel.
brau[eth], Sw. & Dan. br["o]d. The root is probably that of
E. brew. [root]93. See Brew.]
1. An article of food made from flour or meal by moistening,
kneading, and baking.
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Note:
Raised bread is made with yeast, salt, and sometimes a
little butter or lard, and is mixed with warm milk or
water to form the dough, which, after kneading, is given
time to rise before baking.
Cream of tartar bread is raised by the action of an
alkaline carbonate or bicarbonate (as saleratus or
ammonium bicarbonate) and cream of tartar (acid tartrate
of potassium) or some acid.
Unleavened bread is usually mixed with water and salt only.
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A["e]rated bread. See under A["e]rated.
Bread and butter (fig.), means of living.
Brown bread, Indian bread, Graham bread, {Rye and
Indian bread}. See Brown bread, under Brown.
Bread tree. See Breadfruit.
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2. Food; sustenance; support of life, in general.
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Give us this day our daily bread. --Matt. vi. 11
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