File:Adding the different chemicals to the persimmon pulp.jpg

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English: The left image shows a control test-tube filled with pure water. A central image illustrates this test-tube with some persimmon pulp added. The last one demonstrates a result of addition of iron trichloride concentrated aqueous solution.
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Author Amangeldyurazov

Some kinds of fruit have a bitter taste because of the presence of tannins dispersed in flesh. It is noticable that iron trichloride can bind to the molecules of tannins and turn into complex compound which give to pulp the black appearance, i.e. it can be used to visualize tannins. However, as you can see on the image above, the persimmon pulp does not dye uniformly because of the small granules of tannins dispersed in pulp.

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Date/TimeThumbnailDimensionsUserComment
current01:19, 22 November 2015Thumbnail for version as of 01:19, 22 November 2015851 × 768 (180 KB)Amangeldyurazov (talk | contribs)User created page with UploadWizard

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