"Tannic" Quotes from Famous Books
 ... if the water used is at the boiling temperature, takes up the essential oil of the tea, while the second water receives only the bitter extract supplied by the tannic acid ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... from ripe fruits in that they contain, starch, which during ripening is changed into sugar, and generally some proportion of tannic acid, which gives them their astringency. The characteristic constituent of unripe fruit, however, is pectose, an element insoluble in water, but which, as maturation proceeds, is transformed into pectic and pectosic acids. These ...
— Science in the Kitchen. • Mrs. E. E. Kellogg |
