Tannins

Tannins are

• Carbohydrates

• Polyphenols

• Proteins

• Lipids

Tannins can be broadly classified into

• Hydrophobic tannins and hydrophilic tannins

• Red tannins and white tannins

• True and Pseudo tannins

• Glycosidic tannins and non-glycosidic tannins

Which industry tannins is commonly used

• Leather industry

• Food industry

• Textile industry

• Paint industry

The common side effect of consuming tannin containing substance is

• Stomach upset

• Headache

• Nausea

• Diarrhea

The molecular weight of pseudo-tannin is

• less than 1000

• 1000-5000

• 5000-8000

• More than 8000

The taste of Tannin is

• Astringent

• Pungent

• Acrid

• Sour

True tannins are classified as 

• hydrolysable tannins, condesed tannins, complex tannins

• hydrolysable tannins, condesed tannins

• hydrolysable tannins, condesed tannins and pseudo tannins

• hydrolysable tannins, complex tannins

True tannins are classified as 

• hydrolysable tannins, condesed tannins, complex tannins

• hydrolysable tannins, condesed tannins

• hydrolysable tannins, condesed tannins and pseudo tannins

• hydrolysable tannins, complex tannins

Tannins will precipitate

• Proteins

• Alkaloids

• Glycosides

• All the above

Gold beater’s skin test is used to identify

• True tannins

• Pseudo tannins

• Protein containing sugar

• Flavonoids