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What are Tannins?
Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high molecular weight. In fact, the astringent taste that you find in some foods is due to the reaction of tannins with mouth proteins. Figure highlights some of their characteristic features.
Figure: Characteristics of different forms of tannins
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Auxins - Plant Growth Substances Julius Sachs (1882) first suggested on the basis of his observations that there are special substances for forming roots and some special subs
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