Ewa Pawelec wrote:

> A nie jest to jakiś winian czegoś? Te chyba bywają...
>
> EwaP
> --
> Ewa Pawelec, Zakład Fizyki Plazmy UO
> Power corrupts, but we all need electricity

To jest to co jeszcze znalazlem:

"Cream of Tartar Monopotassium tartrate (cream of tartar) is a leaven acid
with a rapid action. Cream of tarter rapidly reacts with bicarbonate of
soda to produce carbon dioxide gas. Cream of Tartar used in a meringue
causes it to be stiffer, hold up longer and have a whiter color. Cream of
tartar is added to candy and frosting mixtures for a creamier consistency,
and to egg whites before beating to improve stability and volume. It's
also used as the acid ingredient in some baking powders. Check out the
glossary on the Baking
Masters web site to find out a world of information about baking
ingredients and etc.

pozdrawiam,

Slav