منابع مشابه
Selective determination of aluminum bound with tannin in tea infusion.
In this study, an analytical method for indirect measurement of Al bound with tannin in tea infusion was studied. This method utilizes the ability of the tannins to precipitate with protein. Separation conditions were investigated using model solutions. This method is uncomplicated, inexpensive and suitable for real samples. About 34% of the total Al in brew extracted from commercially availabl...
متن کاملSeasonal Variation of Tannin Content in Wild Bush Tea
The objective of the study was to determine seasonal variation in the concentration of tannins in wild bush tea (Athrixia phylicoides L.) leaves. The BuOH-HCl_Fe reagent was used to analyze condensed tannins, whereas hydrolysable tannin was analyzed using potassium iodate. The absorbance was measured using a spectrophotometer. Significant seasonal variations in both condensed and hydrolysable t...
متن کاملBacterial Overexpression of the Human Interleukin-2 in Insoluble Form via the pET Trx Fusion System
Selection of a system for successful recombinant protein production is important. The aim of this study wasto produce high levels of human interleukin-2 (hIL-2) in soluble form. To this end, the pET32a vector inEscherichia coli BL21 (DE3) was used as an expression system, since it was previously used for the productionof mouse IL-2 in soluble form. The results indicated that c...
متن کاملTHE GREEN SYNTHESIS OF GOLD NANOPARTICLES USING THE ETHANOL EXTRACT OF BLACK TEA AND ITS TANNIN FREE FRACTION
Abstracts: nanoparticles. All the extracts were used separately for the synthesis of gold nanoparticles through the reduction ofaqueous AuClgold ions to gold nanoparticles. The ethanol extract of black tea and its tannin free ethanol extract produced goldnanoparticles in the size ranges of 2.5-27.5 nm and 1.25-17.5 nm with an average size of 10 nm and 3 nm, respectively.The prepared colloid gol...
متن کاملFermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to ass...
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ژورنال
عنوان ژورنال: Chagyo Kenkyu Hokoku (Tea Research Journal)
سال: 1956
ISSN: 0366-6190
DOI: 10.5979/cha.1956.8_124