RE: Tartaric acid in van dykes

Have you checked out the cooking section at your supermarket? When I
mentioned this before everybody thought I meant cream of tartar, but I
went back and looked and there was both citric and tartaric acid there
in the baking aisle.
Good luck
Kate

Kate Mahoney Photography

-----Original Message-----
From: Michael Healy [mailto:emjayhealy@earthlink.net]
Sent: Tuesday, 8 June 2004 5:03 p.m.
To: alt-photo-process-l@sask.usask.ca
Subject: Tartaric acid in van dykes

Stupid question time. I need some tartaric acid for VD. I don't have
any, but I do
cook/bake, and so I happen to have an ample supply of Creme de la T.
Their formulae
are a bit different. Does this matter for photographic purposes?

My girlfriend is wondering whether the addition of some water to Cream
of T won't
maybe get rid of that dastardly K part of the formula. Should I just get
off my duff and
order some TA to be safe; or is the difference merely technical?

Mike

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