Abstract
THE method most commonly used for the estimation of cacao tannin is by precipitation with cinchonine sulphate1,2,3. Duthie4 found that the filtrate from the cinchonine tannate gave a precipitate on refluxing with formaldehyde and hydrochloric acid (Stiasny reagent). He suggested that this precipitate is a measure of catechin and similar phenolic compounds.
Similar content being viewed by others
Article PDF
References
Hooper, D., Analyst, 50, 162 (1925).
Jensen, H. R., Analyst, 53, 365 (1928).
Adam, W. B., Analyst, 53, 369 (1928).
Duthie, D. W., Analyst, 63, 27 (1938).
Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists, 5th ed., 199 (1940).
Smith, H. L., Analyst, 38, 312 (1913).
Chapman, A. C., Analyst, 38, 315 (1913).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
HUMPHRIES, E. Cacao Tannin. Nature 152, 569 (1943). https://doi.org/10.1038/152569a0
Issue Date:
DOI: https://doi.org/10.1038/152569a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.