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The presence of tannins (or humic acid) in well water can make it smell bad or taste bitter, but this does not make it unsafe to drink. [ 25 ] Tannins leaching from an unprepared driftwood decoration in an aquarium can cause pH lowering and coloring of the water to a tea-like tinge.
Tannic acid can be applied to woods low in tannin so chemical stains that require tannin content will react. The presence of tannins in the bark of redwood (Sequoia) is a strong natural defense against wildfire, decomposition and infestation by certain insects such as termites. It is found in the seeds, bark, cones, and heartwood.
They are used to stably disperse pesticides, dyes, carbon black, and other insoluble solids and liquids into water. As a binder it suppresses dust on unpaved roads. It is also a humectant and a in water treatment. [5] Chemically, it may be used as a tannin for tanning leather and as a feedstock for a variety of products.
Vegetable tanning uses tannins (a class of polyphenol astringent chemicals), which occur naturally in the bark and leaves of many plants. Tannins bind to the collagen proteins in the hide and coat them, causing them to become less water-soluble and more resistant to bacterial attack. The process also causes the hide to become more flexible.
The White–Bate-Smith–Swain–Haslam (WBSSH) definition [6] characterized structural characteristics common to plant phenolics used in tanning (i.e., the tannins). [7] In terms of properties, the WBSSH describes the polyphenols as follows: generally moderately water-soluble compounds; with molecular weight of 500–4000 Da
Bog wood in an aquarium releases tannins into the water, turning the water brown. Because bog-wood can remain free of decay for thousands of years it is of use in dendrochronology, often providing records much older than living trees. Wooden artifacts lost or buried in bogs become preserved as bog-wood, and are important in archaeology.
Athletic Brewing Co. In the booze-free beer category, there’s Athletic Brewing Co. It’s brewed similarly to regular beer—hops and all—but with certain variables (like temperature) adjusted ...
If there is an excess in the amount of tannins in the wine, winemakers can use various fining agents like albumin, casein and gelatin that can bind to tannins molecule and precipitate them out as sediments. As a wine ages, tannins will form long polymerized chains which come across to a taster as "softer" and less tannic.