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Tannin
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Tannins are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
Tannin powder (mixture of compounds)
Tannin powder (mixture of compounds)
A bottle of tannic acid solution in water
A bottle of tannic acid solution in water
Tannin-rich fresh water draining into Cox Bight from Freney Lagoon, Southwest Conservation Area, Tasmania, Australia
Tannin-rich fresh water draining into Cox Bight from Freney Lagoon, Southwest Conservation Area, Tasmania, Australia
Bog-wood (similar to, but not, driftwood) in an aquarium, turning the water a tea-like brown
Bog-wood (similar to, but not, driftwood) in an aquarium, turning the water a tea-like brown
Astringent
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An astringent is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth.
A crystal of the astringent alum
A crystal of the astringent alum
The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.
The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.