tannin


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tan·nin

 (tăn′ĭn)
n.
1. Any of various water-soluble polyphenols found in plant tissues that bind proteins and promote the tanning of leather. Also called tannic acid.
2. Any of various other substances that promote the tanning of leather, such as chromium salts.

[French, from tan, crushed oak bark, from Old French, from Medieval Latin tannum; see tan1.]

tannin

(ˈtænɪn)
n
(Elements & Compounds) any of a class of yellowish or brownish solid compounds found in many plants and used as tanning agents, mordants, medical astringents, etc. Tannins are derivatives of gallic acid with the approximate formula C76H52O46. Also called: tannic acid
[C19: from French tanin, from tan1]

tan•nin

(ˈtæn ɪn)

n.
any of a group of astringent vegetable principles or compounds, chiefly complex glucosides of catechol and pyrogallol, as the reddish compound that gives tanning properties to oak bark or the whitish compound that occurs in nutgalls.
Also called tan′nic ac′id.
[earlier tanin < French (1798). See tan1, -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tannin - any of various complex phenolic substances of plant origin; used in tanning and in medicine
cutch, kutch - tannin extract derived from any of several mangrove barks of Pacific areas
phenol - any of a class of weakly acidic organic compounds; molecule contains one or more hydroxyl groups
catechin - a tannic acid that is extracted from black catechu as a white crystalline substance
Translations

tannin

[ˈtænɪn] Ntanino m

tannin

[ˈtænɪn] ntanin m

tannin

nTannin nt

tannin

[ˈtænɪn] ntannino

tannin

n tanino
References in periodicals archive ?
For the 2013 vintage trial, a ranking by tannin potential (TP) was performed for six geographic origins.
Several studies indicated in vitro bacteriostatic activity of tannin extracts against Escherichia coli, Salmonella typhi and Staphylococcus aureus (ARIAS et al.
Some of the chemical tests were applied for each of the three fractions in order to identify the nature or property of the fractions, fraction I and III, (Table 4) did not show tannin properties.
The presence of tannin in forage influences mainly the acceptability by the animals, depending on its concentration.
It adds a savoury edge and touches of tannin that work well with the wine's bright, light raspberry and red cherry fruit and gentle prickle of acidity.
1988), but only combining the knowledge in tannin chemistry developed in more recent years (Pichelin et al.
Recently there are numerous reports that have shown the reduction of enteric methane due to inclusion of tannin rich browses because the tannins have anti-methanogenic activity, either by direct inhibition of methanogens or indirectly through inhibition of protozoa (Animut et al.
Older barrels reach what is called a "neutral" state by their fourth year, where most flavor and tannin has been depleted.
This traditional effort stays pure and lively, with fine tannin emerging on the finish.
6) tannin industrial utilization, has made use of these natural extracts from various plant sources for many centuries.