TARRAS; see [Cement], and [Mortar, hydraulic].
TARTAR (Tartre, Fr.; Weinstein, Germ.); called also argal or argol; is the crude bitartrate of potassa, which exists in the juice of the grape, and is deposited from wines in their fermenting casks, being precipitated in proportion as the alcohol is formed, in consequence of its insolubility in that liquid. There are two sorts of argal known in commerce, the white, and the red; the former, which is of a pale-pinkish colour, is the crust let fall by white wines; the latter is a dark-red, from red wines.
The crude tartar is purified, or converted into cream of tartar, at Montpellier, by the following process:—
The argal having been ground under vertical mill-stones, and sifted, one part of it is boiled with 15 of water, in conical copper kettles, tinned on the inside. As soon as it is dissolved, 31⁄2 parts of ground pipe-clay are introduced. The solution being well stirred, and then settled, is drawn off into crystallizing vessels, to cool; the crystals found concreted on the sides and bottom are picked out, washed with water, and dried. The mother-water is employed upon a fresh portion of argal. The crystals of the first crop are re-dissolved, re-crystallized, and exposed upon stretched canvas to the sun and air, to be bleached. The clay serves to abstract the colouring-matter. The crystals formed upon the surface are the whitest, whence the name cream of tartar is derived.
Purified tartar, the bitartrate of potassa, is thus obtained in hard clusters of small colourless crystals, which, examined by a lens, are seen to be transparent 4-sided prisms. It has no smell, but a feebly acid taste; is unchangeable in the air, has a specific gravity of 1·953, dissolves in 16 parts of boiling water, and in 200 parts at 60° F. It is insoluble in alcohol. It consists of 24·956 potassa, 70·276 tartaric acid, and 4·768 water. It affords, by dry distillation, pyrotartaric acid, and an empyreumatic oil; while carbonate of potassa remains associated with much charcoal in the retort, constituting black flux. Tartar is used in dyeing, medicine, and for extracting—
TARTARIC ACID. (Acide tartarique, Fr.; Weinsteinsäure, Germ.) This is prepared by adding gradually to a boiling-hot solution of 100 parts of tartar, in a large copper boiler, 26 of chalk, made into a smooth pap with water. A brisk effervescence ensues, by the disengagement of the carbonic acid of the chalk, while its base combines with the acid excess in the tartar, and forms an insoluble precipitate of tartrate of lime. The supernatant liquor, which is a solution of neutral tartrate of potassa, must be drawn off by a syphon, and decomposed by a solution of chloride of calcium (muriate of lime). 281⁄2 parts of the dry chloride are sufficient for 100 of tartar. The tartrate of lime, from both processes, is to be washed with water, drained, and then subjected, in a leaden cistern, to the action of 49 parts of sulphuric acid, previously diluted with 8 times its weight of water: 100 of dry tartrate take 75 of oil of vitriol. This mixture, after digestion for a few days, is converted into sulphate of lime and tartaric acid. The latter is to be separated from the former by decantation, filtration through canvas, and edulcoration of the sulphate of lime upon the filter.
The clear acid is to be concentrated in leaden pans, by a moderate heat, till it acquires the density of 40° B. (spec. grav. 1·38), and then it is run off, clear from any sediment, into leaden or stoneware vessels, which are set in a dry stove-room for it to crystallize. The crystals, being re-dissolved and re-crystallized, become colourless 6-sided prisms. In decomposing the tartrate of lime, a very slight excess of sulphuric acid must be employed; because pure tartaric acid would dissolve any tartrate of lime that may escape decomposition. Bone black, previously freed from its carbonate and phosphate of lime, by muriatic acid, is sometimes employed to blanch the coloured solutions of the first crystals. Tartaric acid contains nearly 9 per cent. of combined water. It is soluble in two parts of water at 60°, and in its own weight of boiling water. In its dry state, as it exists in the tartrate of lime or lead, it consists of 36·8 of carbon, 3 of hydrogen, and 60·2 of oxygen. It is much employed in calico-printing, and for making sodaic powders.
TARTRATES, are salts composed of tartaric acid, and oxidized bases, in equivalent proportions.
TAWING, is the process of preparing the white skins of the sheep doe, &c. See [Leather].
TEA, green, contains 34·6 parts of tannin, 5·9 of gum, 5·7 of vegetable albumine, 51·3 of ligneous fibre, with 2·5 of loss; and black tea contains 40·6 of tannin, 6·3 of gum, 6·4 of vegetable albumine, 44·8 of ligneous fibre, with 2 of loss. The ashes contain silica, carbonate of lime, magnesia, and chloride of potassium.—Frank. Davy obtained 32·5 of extract from Souchong tea; of which 10 were precipitated by gelatine. He found 8·5 only of tannin in green tea. The latter chemist is most to be depended upon. Chemical analysis has not yet discovered that principle in tea, to which its exciting property is due.