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tannate

American  
[tan-eyt] / ˈtæn eɪt /

noun

Chemistry.
  1. a salt of tannic acid.


tannate British  
/ ˈtæneɪt /

noun

  1. any salt or ester of tannic acid

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of tannate

First recorded in 1795–1805; tann(in) + -ate 2

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

The original pigment—say blue or blue-black ink—is placed in the ink, to make the writing visible at first, and gradually fades, giving place to the black of the tannate which is formed.

From The Silent Bullet by Reeve, Arthur B. (Arthur Benjamin)

One of the properties of this substance is, that when combined with tannin, it forms the compound of tannate of gelatine, or leather, a substance which is so useful to mankind.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.

"A gelatine lozenge dropped into the tea cup precipitates the tannin in the form of tannate of gelatine," said the clergyman to Miss Mergle, in a confidential bray.

From The Wheels of Chance: a Bicycling Idyll by Wells, H. G. (Herbert George)

Another method of mordanting cotton is to fix the metallic salt on the fibre as a tannate instead of an oleate.

From Encyclopaedia Britannica, 11th Edition, Volume 8, Slice 8 "Dubner" to "Dyeing" by Various

Tannic acid, not as free acid, is combined with caffein as a tannate.

From Human Foods and Their Nutritive Value by Snyder, Harry