Lees

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Description

A name originating in the 14th century for the dregs, or sediment found in wine vessels. The lees contained a significant amount of potassium bitartrate along with some calcium tartrate. Lees were use as a mordant in dyeing. During the 1800s, the name was changed to argol and tartar.

Synonyms and Related Terms

argol; argal; tartar; wine lees

Sources Checked for Data in Record

  • G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 68
  • Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
  • Susan E. Schur, Conservation Terminology: A review of Past & Current Nomenclature of Materials, Technology and Conservation, Spring (p.34-39); Summer (p.35-38); Fall (p.25-36), 1985
  • Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997

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