STEVE LOWRY / SCIENCE PHOTO LIBRARY STEVE LOWRY / SCIENCE PHOTO LIBRARY
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.
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