Definitionn. any of various complex phenolic substances of plant origin
Last update: July 5, 2015
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We get tannin from the bark of oak trees. [Please select]
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The value of oak bark depends upon the amount of tannin contained in it, which varies much, depending not only on the growth of the tree but on the care bestowed on the preparation of the bark itself, as it soon ferments and spoils by exposure to wet, while too much sun-heat is injurious. [Please select]
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[64] The pod of a shrub (_Cæsalpina coriaria_); it contains a considerable proportion of tannin and is used for tanning leather. [Please select]
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_ An astringent colourless substance (a tannin or a body possessing many properties of a tannin) changes to a tasteless brown substance. [Please select]
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The bean begins to taste less astringent as the "tannin" is destroyed. [Please select]
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_ The change in the tannin results in the white (criollo) beans becoming brown and the purple (forastero) beans becoming tinged with brown. [Please select]
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All recognise that for this oxidation the presence of three substances is essential: (1) The tannin to be oxidised. [Please select]
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, occurs, and, as a result, the enzyme and tannin, _hitherto separate_, become mixed, and hence able actively to absorb oxygen. [Please select]
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