\Sal`e*ra"tus\, n. [NL. sal a["e]ratus; -- so called
because it is a source of fixed air (carbon dioxide). See
{Sal}, and and {A["e]rated}.] (Old Chem.)
A["e]rated salt; a white crystalline substance having an
alkaline taste and reaction, consisting of sodium bicarbonate
(see under {Sodium}.) It is largely used in cooking, with
sour milk (lactic acid) or cream of tartar as a substitute
for yeast. It is also an ingredient of most baking powders,
and is used in the preparation of effervescing drinks.