|
|
Definition of Argol
1. n. Crude tartar; an acidulous salt from which cream of tartar is prepared. It exists in the juice of grapes, and is deposited from wines on the sides of the casks.
Definition of Argol
1. Noun. potassium tartrate ¹
¹ Source: wiktionary.com
Definition of Argol
1. a crust deposited in wine casks during aging [n -S]
Medical Definition of Argol
1. Crude tartar; an acidulous salt from which cream of tartar is prepared. It exists in the juice of grapes, and is deposited from wines on the sides of the casks. Origin: Cf. Argal, Orgal. Of unknown origin. Source: Websters Dictionary (01 Mar 1998)
Lexicographical Neighbors of Argol
Literary usage of Argol
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Manual of Practical Assaying by John Mitchell (1868)
"It is necessary, before commencing an assay of a silver ore, to determine how
much lead a given weight of the argol the assayer has in use will reduce, ..."
2. The Chemistry of the Arts: Being a Practical Display of the Arts and by Samuel Frederick Gray, Arthur Livermore Porter (1830)
"Red argol. This is deposited from the red wines, and contains more of the extractive
and other carbonaceous matters cf the wine than white argol. black for ..."
3. The Dyer's Instructor: Comprising Practical Instructions in the Art of by David Smith (1860)
"Dye with 6 Ibs. of White argol. 20 Ibs. of Alum, f pint of Chemic. 25 Ibs.
of Fustic. ... 10 Ibs. of Super argol. 2 Ibs. of Red argol. 20 Ibs. of Alum. ..."
4. The Carbohydrates and Alcohol by Samuel Rideal (1920)
"argol.—argol is the thin crust which forms a crystalline deposit on the sides of the
... By extracting argol or lees with hot water and recrystallizing the ..."
5. A Manual of Fire Assaying by Charles Herman Fulton (1911)
"The soda-argol method uses the following flux: NaHCO3 6 parts argol 1 part For
10 grams of ore, 35 grams of flux are taken, with a light flux cover. ..."
6. Principles of Quantitative Analysis: An Introductory Course by Walter Charles Blasdale (1917)
"The chief source of cream of tartar and tartaric acid is the argol which separates
... The large amount of coloring matter present in argol often makes it ..."
Other Resources:
