| slovo | definícia |
Potassium bitartrate
(gcide) | Potassium \Po*tas"si*um\, n. [NL. See Potassa, Potash.]
(Chem.)
An Alkali element, occurring abundantly but always combined,
as in the chloride, sulphate, carbonate, or silicate, in the
minerals sylvite, kainite, orthoclase, muscovite, etc. Atomic
weight 39.0. Symbol K (Kalium).
[1913 Webster]
Note: It is reduced from the carbonate as a soft white metal,
lighter than water, which oxidizes with the greatest
readiness, and, to be preserved, must be kept under
liquid hydrocarbons, as naphtha or kerosene. Its
compounds are very important, being used in glass
making, soap making, in fertilizers, and in many drugs
and chemicals.
[1913 Webster]
Potassium permanganate, the salt KMnO4, crystallizing in
dark red prisms having a greenish surface color, and
dissolving in water with a beautiful purple red color; --
used as an oxidizer and disinfectant. The name {chameleon
mineral} is applied to this salt and also to potassium
manganate.
Potassium bitartrate. See Cream of tartar, under Cream.
[1913 Webster] |
potassium bitartrate
(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.
[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.
[1913 Webster] |
potassium bitartrate
(wn) | potassium bitartrate
n 1: a salt used especially in baking powder [syn: {cream of
tartar}, tartar, potassium bitartrate, {potassium
hydrogen tartrate}] |
| | podobné slovo | definícia |
Potassium bitartrate
(gcide) | Potassium \Po*tas"si*um\, n. [NL. See Potassa, Potash.]
(Chem.)
An Alkali element, occurring abundantly but always combined,
as in the chloride, sulphate, carbonate, or silicate, in the
minerals sylvite, kainite, orthoclase, muscovite, etc. Atomic
weight 39.0. Symbol K (Kalium).
[1913 Webster]
Note: It is reduced from the carbonate as a soft white metal,
lighter than water, which oxidizes with the greatest
readiness, and, to be preserved, must be kept under
liquid hydrocarbons, as naphtha or kerosene. Its
compounds are very important, being used in glass
making, soap making, in fertilizers, and in many drugs
and chemicals.
[1913 Webster]
Potassium permanganate, the salt KMnO4, crystallizing in
dark red prisms having a greenish surface color, and
dissolving in water with a beautiful purple red color; --
used as an oxidizer and disinfectant. The name {chameleon
mineral} is applied to this salt and also to potassium
manganate.
Potassium bitartrate. See Cream of tartar, under Cream.
[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.
[1913 Webster] |
|