Editing Potassium bitartrate (section)

== History ==
Potassium bitartrate was first characterized by Swedish chemist [[Carl Wilhelm Scheele]] (1742–1786).<ref>{{Cite web |title=Karl Wilhelm Scheele, Swedish chemist (1742-86) |url=https://www.1902encyclopedia.com/S/SCH/karl-wilhelm-scheele.html |access-date=2022-12-05 |website=www.1902encyclopedia.com}}</ref> This was a result of Scheele's work studying [[fluorite]] and [[hydrofluoric acid]].<ref>{{Citation |last=Lennartson |first=Anders |title=The Chemical Works of Carl Wilhelm Scheele |series=SpringerBriefs in Molecular Science |date=2017 |url=https://doi.org/10.1007/978-3-319-58181-1 |editor-last=Lennartson |editor-first=Anders |place=Cham |publisher=Springer International Publishing |language=en |doi=10.1007/978-3-319-58181-1 |isbn=978-3-319-58181-1 |access-date=2022-12-05|url-access=subscription }}</ref>

Scheele may have been the first scientist to publish work on potassium bitartrate, but use of potassium bitartrate has been reported to date back 7000 years to an ancient village in northern Iran.<ref name=":4">{{Cite web |date=2012-12-19 |title=Cream Of Tartar: What Is It, Anyway? |url=https://www.huffpost.com/entry/cream-of-tar-tar_n_2322569 |access-date=2022-12-05 |website=HuffPost |language=en}}</ref> Modern applications of cream of tartar started in 1768 after it gained popularity when the French started using it regularly in their cuisine.<ref name=":4" />

In 2021, a connection between potassium bitartrate and canine and feline toxicity of grapes was first proposed.<ref>{{cite journal |last1=Wegenast |first1=Colette |last2=Meadows |first2=Irina |last3=Anderson |first3=Rachele |last4=Southard |first4=Teresa |title=Letters: Unique sensitivity of dogs to tartaric acid and implications for toxicity of grapes |journal=Journal of the American Veterinary Medical Association |date=1 April 2021 |volume=258 |issue=7 |pages=706–707 |doi=10.2460/javma.258.7.704 |pmid=33754816 |url=https://avmajournals.avma.org/view/journals/javma/258/7/javma.258.7.704.xml |access-date=29 January 2024|url-access=subscription }}</ref>  Since then, it has been deemed likely as the source of grape and raisin toxicity to pets.<ref>{{cite journal |last1=Wegenast |first1=Colette |last2=Meadows |first2=Irina |last3=Anderson |first3=Rachele |last4=Southard |first4=Teresa |last5=González Barrientos |first5=Cristy |last6=Wismer |first6=Tina |title=Acute kidney injury in dogs following ingestion of cream of tartar and tamarinds and the connection to tartaric acid as the proposed toxic principle in grapes and raisins |journal=Journal of Veterinary Emergency and Critical Care |date=23 July 2022 |volume=32 |issue=6 |pages=812–816 |doi=10.1111/vec.13234 |pmid=35869755 |url=https://onlinelibrary.wiley.com/doi/10.1111/vec.13234 |access-date=29 January 2024|url-access=subscription }}</ref>