SUBMITTED BY: MASHAAL ARSHAD

SUBMITTED TO: SIR KHALEEL

ROLL NO: D21E106

TOPIC: TANNINS
1. What are tannins primarily classified as?
a) Carbohydrates
b) Phenolic compounds
c) Alkaloids
d) Glycosides
Ans:(b)

2. Which type of tannin is soluble in water?

a) Hydrolyzable tannins
b) Condensed tannins
c) Both
d) Neither
Ans :(a)

3. Tannins are known to have which of the following properties?

a) Antioxidant
b) Antimicrobial
c) Anti-inflammatory
d) All of the above
Ans : (d)

4. Which of the following plants is rich in tannins?

a) Tea
b) Ginseng
c) Garlic
d) Ginger
Ans :(a)

5. The astringent taste of tannins is primarily due to their ability to:

a) Bind proteins
 b) Release sugars
c) Enhance flavors
d) Form alkaloids
Ans: (a)

6. Which test is commonly used to detect tannins?

a) Benedict's test
b) Molisch's test
c) Ferric chloride test
d) Iodine test
Ans:(c)

7. Condensed tannins are also known as:

a) Flavonoids
b) Proanthocyanidins
c) Polyphenols
d) Anthocyanins
Ans:(b)

8. Which of the following is a hydrolyzable tannin?

a) Ellagitannin
b) Catechin
c) Quercetin
d) Rutin
Ans:(a)

9. Tannins can precipitate which of the following substances?

a) Carbohydrates
b) Proteins
c) Lipids
 d) Vitamins
Ans:(b)

10. What is one therapeutic use of tannins?

a) Antipyretic
b) Antidiarrheal
c) Analgesic
d) Antihypertensive
Ans: (b)

11. Which of the following foods is high in tannins?

a) Chocolate
b) Olive oil
c) Sugar
d) Milk
Ans: (a)

12. What role do tannins play in plants?

a) Photosynthesis
b) Defense against herbivores
c) Water retention
d) Nutrient absorption
Ans: (b)

13. Which class of tannins is more complex and larger in structure?

a) Hydrolyzable tannins
b) Condensed tannins
c) Simple phenolics
d) None of the above
Ans:( b)
14. Tannins are primarily found in which part of the plant?
a) Leaves
b) Bark
c) Fruits
d) All of the above
Ans: (d)

15. The term "tannin" is derived from which language?

a) Latin
b) Greek
c) French
d) German
Ans :(c)

16. Which type of tannin is known for its ability to form complexes with metal ions?
a) Hydrolyzable tannins
b) Condensed tannins
c) Both
d) Neither
Ans: (a)

17. Which of the following is a method to extract tannins from plant materials?
a) Cold pressing
b) Steam distillation
c) Maceration
d) Filtration
Ans: (c)

18. Which of the following is a potential side effect of high tannin consumption?
a) Liver damage
 b) Iron deficiency
c) Diabetes
d) Hypertension
Ans: (b)

19. Which of the following describes a characteristic of condensed tannins?

a) Hydrolyzed by acids
b) Polymerized flavonoid structures
c) Easily soluble in alcohol
d) None of the above
Ans:( b)

20. What is the primary mechanism of action for tannins as astringents?

a) Vasodilation
b) Protein precipitation
c) Antioxidation
d) Antimicrobial activity
Ans: (b)

21. Tannins can interfere with the absorption of which mineral?

a) Calcium
b) Potassium
c) Iron
d) Magnesium
Ans: (c)

22. Which of the following beverages contains high levels of tannins?

a) Coffee
b) Water
c) Orange juice
 d) Milk
Ans:(a)

23. Which of the following is a common source of hydrolyzable tannins?

a) Acorns
b) Grape seeds
c) Green tea
d) Oak bark
Ans: (d)

24. What is the primary function of tannins in the winemaking process?

a) Color enhancement
b) Flavor masking
c) Astringency
d) Preservative
Ans: (c)

25. Which plant is known for high tannin content and is often used in traditional medicine?
a) Aloe vera
b) Witch hazel
c) Chamomile
d) Echinacea
Ans :( b)
26. What is a key feature of hydrolyzable tannins?
a) Heat stability
b) Water solubility
c) Alcohol solubility
d) Polymeric nature
Ans:( b)
27. The presence of tannins in food can influence which of the following?
a) Flavor profile
b) Nutritional value
c) Digestibility
d) All of the above
Ans : (d)

28. What is a common assay for estimating tannin content in plant extracts?
a) Spectrophotometry
b) Chromatography
c) Titration
d) Calorimetry
Ans: (a)

29. Which of the following reactions do tannins undergo with proteins?

a) Denaturation
b) Hydrolysis
c) Oxidation
d) Reduction
Ans : (a)

30. Tannins are most concentrated in which part of the plant during growth?
a) Flowers
b) Young leaves
c) Roots
d) Seeds
Ans: (b)

31. Which of the following statements about tannins is FALSE?

a) They can have health benefits.
 b) They are purely synthetic compounds.
c) They are used in the leather industry.
d) They can have antimicrobial properties.
Ans:( b)

32. The term "antioxidant" refers to the ability of tannins to:

a) Promote cell growth
b) Neutralize free radicals
c) Enhance nutrient absorption
d) Increase toxicity
Ans: (b)

33. What is a characteristic of gallotannins?

a) Found in oak trees
b) Hydrolyzable
c) Both a and b
d) None of the above
Ans: (c)

34. Which type of tannin can be found in the bark of trees?

a) Only hydrolyzable tannins
b) Only condensed tannins
c) Both types
d) Neither type
Ans:(c)

35. Which tannin type is known to contribute to the astringency of red wine?
a) Hydrolyzable tannins
b) Condensed tannins
c) Simple phenolics
 d) None of the above
Ans : (b)

36. What impact do tannins have on herbal preparations?

a) Enhance flavor
b) Increase shelf life
c) Affect absorption and bioavailability
d) None of the above
Ans : (c)

37. Which food product has been known to have the highest tannin content?
a) Red wine
b) Apples
c) Bananas
d) Carrots
Ans: (a)
38. Which plant is commonly used to produce tannin-rich extracts for medicinal purposes?
a) Eucalyptus
b) Tea
c) Willow
d) Juniper
Ans : (b)

39. What is the primary structural unit of tannins?

a) Flavonoids
b) Carbohydrates
c) Phenolic acids
d) Terpenoids
Ans:(a)
40. Which of the following best describes the solubility of condensed tannins?
a) Soluble in water
b) Insoluble in water
c) Soluble in alcohol
d) Both b and c
Ans:( d)

41. What type of tannin is primarily found in the seeds of grapes?

a) Gallotannin
b) Proanthocyanidin
c) Ellagitannin
d) Catechin
Ans :(b)

42. Which enzyme is involved in the degradation of tannins in the body?

a) Amylase
b) Lipase
c) Tannase
d) Protease
Ans :( c)

43. Tannins can enhance the stability of which type of compounds?

a) Fats
b) Proteins
c) Sugars
d) Vitamins
Ans:(b)

44. The term "tannification" refers to:

a) The process of fermentation
 b) The extraction of tannins
c) The chemical modification of tannins
d) The tanning of leather
Ans : (d)

45. Which of the following plants contains significant amounts of ellagitannins?

a) Pomegranate
b) Lavender
c) Basil
d) Cilantro
Ans : (a)

46. Tannins can inhibit the activity of which type of bacteria?

a) Lactic acid bacteria
b) Pathogenic bacteria
c) Fungi
d) Both b and c
Ans : ( d)

47. Which tannin is often used in the pharmaceutical industry for its astringent properties?
a) Tannic acid
b) Catechin
c) Gallic acid
d) Quercetin
Ans : (a)

48. What is the main disadvantage of high tannin consumption in beverages?

a) Increased flavor
b) Enhanced digestion
c) Reduced mineral absorption
 d) Increased energy
Ans :( c)

49. Which of the following tests is used for quantifying tannins in plant extracts?
a) Folin-Ciocalteu test
b) UV-Vis spectroscopy
c) HPLC
d) All of the above
Ans :( d)

50. What is the typical effect of tannins on the human digestive system?
a) Enhances nutrient absorption
b) Can lead to constipation
c) Promotes diarrhea
d) None of the above
Ans : (b)

51. Which of the following best describes the role of tannins in herbal medicine?
a) Flavor enhancer
b) Astringent and antimicrobial agent
c) Nutrient booster
d) None of the above
Ans:( b)

52. Tannins are commonly found in which type of tea?

a) Green tea
b) Black tea
c) Herbal tea
d) Both a and b
Ans:(d)
53. What is the effect of tannins on the taste of wine?
a) Sweetness
b) Bitterness
c) Astringency
d) Sourness
Ans: (c)

54. Which type of tannin is often used in the production of wine to stabilize color?
a) Hydrolyzable tannins
b) Condensed tannins
c) Simple phenolics
d) None of the above
Ans:( b)

55. What is the significance of tannins in the diet?

a) Provide energy
b) Contribute to taste and health benefits
c) Increase fat absorption
d) None of the above
Ans:(b)

56. Which of the following fruits is known for its high tannin content?
a) Banana
b) Apple
c) Grapefruit
d) Pear
Ans:(b)

57. The astringent property of tannins is primarily due to their interaction with which macromolecule?
 a) Carbohydrates
b) Proteins
c) Nucleic acids
d) Lipids
Ans: (b)

58. In which part of the plant are tannins typically found in the highest concentration?
a) Mature leaves
b) Flowers
c) Roots
d) Young leaves and bark
Ans:(d)

59. Which of the following is a negative consequence of excessive tannin intake?

a) Improved digestion
b) Reduced protein absorption
c) Enhanced taste
d) Increased hydration
Ans:(b)

60. What is the primary reason for the use of tannins in the tanning industry?
a) Color enhancement
b) Antimicrobial properties
c) Leather preservation
d) None of the above
Ans:( c)

61. Which of the following processes can lead to the formation of tannins in plants?
a) Photosynthesis
b) Respiration
 c) Secondary metabolism
d) Transpiration
Ans:(c)

62. What health benefit is associated with the antioxidant properties of tannins?
a) Increased energy
b) Reduced oxidative stress
c) Improved memory
d) Enhanced digestion
Ans:(b)

63. Tannins can be categorized as which of the following based on their structure?
a) Simple and complex
b) Soluble and insoluble
c) Hydrolyzable and condensed
d) Natural and synthetic
Ans:(c)

64. Which of the following foods is known to contain catechins, a type of condensed tannin?
a) Apples
b) Blackberries
c) Green tea
d) All of the above
Ans:(c)

65. In herbal formulations, tannins are often used for their:

a) Antiviral properties
b) Binding properties
c) Nutritional value
d) Flavor enhancement
 Ans :(b)

66. Which of the following methods can be used to isolate tannins from plant material?
a) Cold extraction
b) Hot water extraction
c) Alcohol extraction
d) All of the above
Ans :(d)

67. Tannins can affect the bioavailability of which vitamin?

a) Vitamin A
b) Vitamin C
c) Vitamin K
d) Vitamin D
Ans: (c)

68. Which of the following factors can influence the tannin content in wine?
a) Grape variety
b) Soil type
c) Climate conditions
d) All of the above
Ans: (d)

69. Which of the following compounds is formed as a result of tannin degradation?

a) Flavonoids
b) Phenolic acids
c) Terpenes
d) Glycosides
Ans: (b)
70. The interaction of tannins with proteins can lead to which of the following effects in beverages?
a) Clarity improvement
b) Cloudiness
c) Color enhancement
d) Flavor intensification
Ans:(b)

71. Which type of tannin is commonly associated with the astringency in unripe fruits?
a) Hydrolyzable tannins
b) Condensed tannins
c) Simple phenolics
d) None of the above
Ans: (b)

72. Which tannin is often used in herbal medicine for its anti-inflammatory properties?
a) Tannic acid
b) Catechin
c) Gallic acid
d) Both a and b
Ans: (d)

73. Tannins are involved in which process during wine production?

a) Fermentation
b) Filtration
c) Clarification
d) Both a and c
Ans:(d)

74. Which method is NOT typically used to measure tannin content?

 a) Folin-Ciocalteu assay
b) Spectrophotometry
c) Mass spectrometry
d) Magnetic resonance imaging
Ans:( d)

75. Tannins can contribute to the sensory experience of food by affecting which of the following?
a) Aroma
b) Texture
c) Taste
d) All of the above
Ans: (d)

76. Which type of tannin can have a more pronounced effect on the taste of red wine?
a) Hydrolyzable tannins
b) Condensed tannins
c) Both types equally
d) Neither
Ans: (b)

77. What is one reason tannins are used in the leather tanning process?
a) To enhance color
b) To provide elasticity
c) To improve water resistance
d) To increase flexibility
Ans:( c)

78. In addition to plants, tannins can be found in which of the following?

a) Animal products
b) Fungi
 c) Bacteria
d) All of the above
Ans:(b)

79. Which of the following statements about tannins is TRUE?

a) They are only found in beverages.
b) They have no health benefits.
c) They can inhibit enzyme activity.
d) They are always harmful.
Ans: (c)

80. Which type of tannin is most commonly found in oak wood?

a) Gallotannins
b) Proanthocyanidins
c) Ellagitannins
d) Catechins
Ans:(c)

81. What effect do tannins have on the human gut microbiome?

a) They have no effect.
b) They can promote growth of beneficial bacteria.
c) They only inhibit harmful bacteria.
d) They are toxic to all gut bacteria.
Ans: (b)

82. Which of the following methods can be used to reduce tannin content in beverages?
a) Filtration
b) Cold soaking
c) Blending
d) All of the above
 Ans: (d)

83. What is the impact of high tannin content on the taste profile of a beverage?
a) Enhances sweetness
b) Adds bitterness and astringency
c) Reduces acidity
d) Improves color
Ans: (b)

84. Which of the following plants is known for its high levels of catechins?
a) Black tea
b) Green tea
c) Oolong tea
d) All of the above
Ans:( b)

85. The presence of tannins in a diet can help mitigate which condition?
a) Obesity
b) Heart disease
c) Diabetes
d) None of the above
Ans: (b)

86. Which of the following is a potential health risk of excessive tannin consumption?
a) Increased hydration
b) Gastrointestinal irritation
c) Weight loss
d) Enhanced metabolism
Ans: (b)
87. Tannins are known to interact with which type of compounds in food?
a) Fats
b) Carbohydrates
c) Proteins
d) All of the above
Ans: (c)

88. Which of the following tests is specifically used for detecting the presence of gallotannins?
a) Goldbeater's skin test
b) Modified vanillin test
c) UV-Vis analysis
d) None of the above
Ans:( a)

89. What role do tannins play in the preservation of food?

a) They enhance flavor
b) They act as preservatives due to their antimicrobial properties
c) They improve texture
d) They do not play any role
Ans: (b)

90. What can excessive intake of tannins lead to in terms of mineral absorption?
a) Increased absorption of iron
b) Decreased absorption of calcium
c) Increased absorption of magnesium
d) No effect on absorption
Ans:( b)
91. Which type of tannin is primarily responsible for the color stability in red wines?
a) Hydrolyzable tannins
b) Condensed tannins
 c) Simple phenolics
d) None of the above
Ans:(b)

92. In herbal medicine, tannins are often used for their ability to:
a) Promote sweating
b) Reduce inflammation
c) Enhance digestion
d) Increase appetite
Ans:(b)

93. Which of the following fruits is typically high in hydrolyzable tannins?

a) Pomegranate
b) Blackberry
c) Cherry
d) Watermelon
Ans:(a)

94. Tannins can form complexes with which of the following?

a) Carbohydrates
b) Lipids
c) Proteins
d) All of the above
Ans:(c)

95. What is a common characteristic of gallotannins?

a) They are insoluble in water.
b) They are derived from glucose.
c) They are formed from ellagic acid.
d) They are purely synthetic.
 Ans:(c)

96. Which health condition might benefit from the anti-inflammatory properties of tannins?
a) Osteoporosis
b) Allergies
c) Cardiovascular diseases
d) Diabetes
Ans:(c)

97. What is one method by which tannins can be reduced in wine?

a) Increasing fermentation temperature
b) Skin contact
c) Fining agents like egg whites
d) Cold stabilization
Ans:( c)

98. Which of the following is a common use of tannins in the food industry?
a) Flavoring agent
b) Coloring agent
c) Preservative
d) All of the above
Ans:(c)

99. What effect do tannins have on the palatability of herbal teas?

a) They enhance sweetness.
b) They impart bitterness and astringency.
c) They have no effect.
d) They make teas taste smoother.
Ans:(b)
100. Tannins can inhibit the activity of which digestive enzyme?
a) Amylase
b) Lipase
c) Trypsin
d) All of the above
Ans:(d)