Polarised light micrograph of cream of tartar (potassium bitartrate,or potassium hydrogen tartrate). It is produced as a by-product of wine making. In baking it is used as a levelling agent and to stabilise and add volume to egg whites. Magnification: x68 at 10cm wide | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Lowry, Steve |
Taille de l’image : | 3961 px × 2652 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |