Question

Tannins are used in
A. Dyeing
B. Inks
C. Treating hides
D. All of the above

Answer 1

Hint: Tannins are a class of astringent, polyphenolic biomolecules that are obtained from plants which bind to and precipitate proteins and add to various other organic compounds including amino acids and alkaloids. The term tannin refers to the usage of oak and other bark for tanning animal hides into leather.

Complete answer:
The term “tannin” is (obtained from the Anglo-Norman tanner, from Medieval Latin tannāre, from tannum, oak bark) refers to the usage of oak and other bark in tanning animal hides to form leather. These tannin compounds are widely distributed among many plant species as it provides protection from predation and it also helps in regulating plant growth. These biomolecules have a molecular weight ranging from . They are most commonly found in gymnosperms and also angiosperms, and also in specific families of dicotyledons and specific families of monocotyledons.
The first option given is dyenig. Tannins do help in dyening. Basic dye possesses no affinity for cellulose and pre-mordanting of the latter is essential to develop an affinity for dye. Tannins act as a basic mordant in dyeing cotton while using it’s -OH group to bind with H-bond of cellulose while the -COOH bond binds with the dye.
Tannins also are used in manufacturing inks. And the term tannins means to use oak and treat hides. As we know all the answers are correct.
So, the correct answer is “Option D”.

Additional Information:
Apart from these functions, it also has many other functions such as:-
-It is used in pharmacy and cosmetics as it has antioxidant and anti-cancer properties.
-It also has antimicrobial properties good for skin
-It also has a clarifying agent in alcoholic drinks
-It also has an aroma ingredient and used in perfumes
-It is also used to remove uranium from seawater
-It also is used for printing fabrics

Note:
Tannins also have a negative response when eaten. Tannins negatively affect an animal's feed intake, feed digestibility, and efficiency of production. When consumed in large amounts it causes vomiting, nausea, stomach irritation.