| TPA | tannic acid, polyphosphomolybdic acid, and amino acid; 12-0-tetradecanoyl-phorbol-13-acetate; third-... |
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| TA | Tannic acid |
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| tannic | Of or pertaining to tan; derived from, or resembling, tan; as, tannic acid. Tannic acid. <chemistry> An acid obtained from nutgalls as a yellow amorphous substance, C14H10O9, having an astringent taste, and forming with ferric salts a bluish-black compound, which is the basis of common ink. Called also tannin, and gallotannic acid. By extension, any one of a series of astringent substances resembling tannin proper, widely diffused through the vegetable kingdom, as in oak bark, willow, catechu, tea, coffee, etc. Source: Websters Dictionary (01 Mar 1998) |
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| tannic acid | <chemical> Penta (m digalloyl) glucose or any soluble tannin, used in electron microscopy to enhance the contrast. Addition of tannic acid to fixatives greatly improves, for example: the image obtained of tubulin sub units in the microtubule or the HMM decoration of microfilaments. (19 Jan 1998) |
| tannic |
derived from tannin
출처: wordnet.princeton.edu/perl/webwn
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| tannic acid |
tannin: any of various complex phenolic substances of plant origin; used in tanning and in medicine
출처: wordnet.princeton.edu/perl/webwn
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| tannic |
Usually refers to a wine that is not balanced in that the tannins overpower the fruit and other components.
출처: www.valleyvineyards.com/wine_glossary_stuv.htm
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| tannic |
Astringent, bitter-tasting.
출처: www.lucidcentral.org/keys/FNW/Whole%20key%20html/G...
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| tannic |
A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious blending of wine characteristics takes place. See "astringent."
출처: www.recipegoldmine.com/kitchart/kitchart48.html
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| tannic | derived from, or resembling, tan or tannin |
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| tannic | any of various complex phenolic substances of plant origin |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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