<![CDATA[
<p>Wikipedia, the free encyclopedia</p><p>갈리릭 에시드(갈산)은 오래된 성서의 사본을 판독하기 위해서 사용되는 약품이다. <span style="color: #000000; background-color: #ffffff;">오래된 사본은 읽기가 매우 어려울 수 있습니다. 가장 명백한 것 예를 들면 </span><span style="color: #000000; background-color: #ffffff;">palimpsests</span><span style="color: #000000; background-color: #ffffff;">가 있지만 위쪽 글씨도 바래 질 수 있습니다.</span><br><span style="color: #000000; background-color: #ffffff;">오늘날 학자들은 이러한 문제를 다룰 수 있는 훌륭한 도구를 가지고 있습니다 (특히 자외선 사진, 다른 많은 기술이 있지만 사용 중). 과거에는 그렇지 않았지만 원고를 읽고자 하는 열망이 그랬습니다 그만큼 훌륭했습니다.</span><br><span style="color: #000000; background-color: #ffffff;">그 결과, 과학자들은 다음을 시도하기 위해 많은 화학 물질을 개발했습니다. 색이 바래거나 지워진 잉크를 꺼냅니다. 첫 번째 잉크 복원기는 가지고있는 것 같습니다. 오크갈(Gallic Acid 또는 기술적으로 Trihydroxybenzoic acid, C</span>6<span style="color: #000000; background-color: #ffffff;">H</span>2<span style="color: #000000; background-color: #ffffff;">(OH)</span>3<span style="color: #000000; background-color: #ffffff;">COOH), 일찍이 17 세기 초반에 사용 됨 (아마도 이전에), -</span></p><p><span style="color: #000000; background-color: #ffffff;">참조1: 기독교의 기원 <a href="https://www.skypoint.com/members/waltzmn/ShortDefs.html#critSyms" target="_top" class="ke-link">짧은 정의 (skypoint.com)</a> </span></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="Short Definitions" data-og-description="-ObelusOldest and most basic (and occasionally shown in other forms); indicates a spurious line. (Used by Origen in the Hexapla to indicate a section found in the Hebrew but not the Greek. For this purpose, of course, it had sometimes to be inserted into t" data-og-host="www.skypoint.com" data-og-source-url="https://www.skypoint.com/members/waltzmn/ShortDefs.html#critSyms" data-og-url="https://www.skypoint.com/members/waltzmn/ShortDefs.html#critSyms" data-og-image="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png"><a href="https://www.skypoint.com/members/waltzmn/ShortDefs.html#critSyms" target="_blank" data-source-url="https://www.skypoint.com/members/waltzmn/ShortDefs.html#critSyms"><div class="og-image"><img class="thumb_img" src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">Short Definitions</p><p class="og-desc">-ObelusOldest and most basic (and occasionally shown in other forms); indicates a spurious line. (Used by Origen in the Hexapla to indicate a section found in the Hebrew but not the Greek. For this purpose, of course, it had sometimes to be inserted into t</p><p class="og-host">www.skypoint.com</p></div></a></div><p>참조2 보다 상위의 웹문서를 보라: <a href="https://www.skypoint.com/members/waltzmn/" target="_top" class="ke-link">Encyclopedia of New Testament Textual Criticism (skypoint.com)</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="Encyclopedia of New Testament Textual Criticism" data-og-description="A Site Inspired By The Encyclopedia of New Testament Textual Criticism Conceived by Rich Elliott of Simon Greenleaf University reelliott@verizon.net The Encyclopedia attempts to cover all aspects of New Testament Textual Criticism in an orderly and fair fa" data-og-host="www.skypoint.com" data-og-source-url="https://www.skypoint.com/members/waltzmn/" data-og-url="https://www.skypoint.com/members/waltzmn/" data-og-image="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png"><a href="https://www.skypoint.com/members/waltzmn/" target="_blank" data-source-url="https://www.skypoint.com/members/waltzmn/"><div class="og-image"><img class="thumb_img" src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">Encyclopedia of New Testament Textual Criticism</p><p class="og-desc">A Site Inspired By The Encyclopedia of New Testament Textual Criticism Conceived by Rich Elliott of Simon Greenleaf University reelliott@verizon.net The Encyclopedia attempts to cover all aspects of New Testament Textual Criticism in an orderly and fair fa</p><p class="og-host">www.skypoint.com</p></div></a></div><p> </p><p> </p><p>갈산</p><div class="table-wrap"><table data-ke-type="table" data-ke-align="alignLeft" style="width: 100%;" border="1"><tbody><tr><td style="text-align: center;" colspan="2"></td></tr><tr><td style="text-align: left;" colspan="2"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Preferred_IUPAC_name" target="_top" class="ke-link">기본 IUPAC 이름</a>3,4,5-트리하이드록시벤조산</td></tr><tr><td style="text-align: left;" colspan="2">다른 이름들갈산</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/CAS_Registry_Number" target="_top" class="ke-link">CAS 번호</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://commonchemistry.cas.org/detail?cas_rn=149-91-7" target="_top" class="ke-link">149-91-7</a> </li><li><a style="color: #000000;" href="https://commonchemistry.cas.org/detail?cas_rn=5995-86-8" target="_top" class="ke-link">5995-86-8</a> (일수화물) </li></ul></td></tr><tr><td style="text-align: left;">3D 모델(<a style="color: #000000;" href="https://en.wikipedia.org/wiki/JSmol" target="_top" class="ke-link">JSmol</a>)</td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://chemapps.stolaf.edu/jmol/jmol.php?model=O%3DC%28O%29c1cc%28O%29c%28O%29c%28O%29c1" target="_top" class="ke-link">인터랙티브 이미지</a></li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/ChEBI" target="_top" class="ke-link">체이비</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://www.ebi.ac.uk/chebi/searchId.do?chebiId=30778" target="_top" class="ke-link">체비:30778</a> </li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/ChEMBL" target="_top" class="ke-link">채널 EMBL</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://www.ebi.ac.uk/chembl/explore/compound/ChEMBL288114" target="_top" class="ke-link">채널EMBL288114</a> </li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/ChemSpider" target="_top" class="ke-link">켐스파이더</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://www.chemspider.com/Chemical-Structure.361.html" target="_top" class="ke-link">361</a> </li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/ECHA_InfoCard" target="_top" class="ke-link">ECHA 인포카드</a></td><td style="text-align: left;"><a style="color: #000000;" href="https://echa.europa.eu/substance-information/-/substanceinfo/100.005.228" target="_top" class="ke-link">100.005.228</a> <div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/c7a9e3257c2b26410af592b7afb795e37d180a07" class="txc-image" width="10" height="10" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/c7a9e3257c2b26410af592b7afb795e37d180a07" data-origin-width="10" data-origin-height="10"></div></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/European_Community_number" target="_top" class="ke-link">EC 번호</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li>205-749-9</li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/IUPHAR/BPS" target="_top" class="ke-link">IUPHAR/BPS</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="http://www.guidetopharmacology.org/GRAC/LigandDisplayForward?tab=summary&ligandId=5549" target="_top" class="ke-link">5549</a></li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/KEGG" target="_top" class="ke-link">케그</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://www.kegg.jp/entry/C01424" target="_top" class="ke-link">C01424</a> </li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/PubChem" target="_top" class="ke-link">펍켐</a> CID</td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://pubchem.ncbi.nlm.nih.gov/compound/370" target="_top" class="ke-link">370</a></li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/RTECS" target="_top" class="ke-link">RTECS 번호</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li>LW7525000</li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Unique_Ingredient_Identifier" target="_top" class="ke-link">주식회사</a></td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://precision.fda.gov/uniisearch/srs/unii/632XD903SP" target="_top" class="ke-link">632XD903SP</a> </li><li><a style="color: #000000;" href="https://precision.fda.gov/uniisearch/srs/unii/48339473OT" target="_top" class="ke-link">48339473OT</a> (일수화물) </li></ul></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/CompTox_Chemicals_Dashboard" target="_top" class="ke-link">CompTox 대시보드</a>(EPA)</td><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://comptox.epa.gov/dashboard/chemical/details/DTXSID0020650" target="_top" class="ke-link">DTXSID0020650</a> </li></ul></td></tr><tr><td style="text-align: left;" colspan="2"><span style="color: #000000;">보이다</span><br><a style="color: #000000;" href="https://en.wikipedia.org/wiki/International_Chemical_Identifier" target="_top" class="ke-link">인치</a></td></tr><tr><td style="text-align: left;" colspan="2"><span style="color: #000000;">보이다</span><br><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Simplified_molecular-input_line-entry_system" target="_top" class="ke-link">미소</a></td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Chemical_formula" target="_top" class="ke-link">화학식</a></td><td style="text-align: left;">씨7H6O5</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Molar_mass" target="_top" class="ke-link">몰 질량</a></td><td style="text-align: left;">170.12g/몰</td></tr><tr><td style="text-align: left;">외관</td><td style="text-align: left;">흰색, 황백색 또는<br>옅은 엷은 황갈색 결정체.</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Density" target="_top" class="ke-link">밀도</a></td><td style="text-align: left;">1.694g/cm3(무수)</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Melting_point" target="_top" class="ke-link">녹는점</a></td><td style="text-align: left;">260°C(500°F, 533K)</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Aqueous_solution" target="_top" class="ke-link">물에 대한 용해도</a></td><td style="text-align: left;">1.19g/100mL, 20°C(무수)<br>1.5g/100mL, 20°C(일수화물)</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Solubility" target="_top" class="ke-link">가용성</a></td><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ethanol" target="_top" class="ke-link">알콜</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Diethyl_ether" target="_top" class="ke-link">에테르</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Glycerol" target="_top" class="ke-link">글리세롤</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Benzene" target="_top" class="ke-link">벤젠</a>, 클로<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Chloroform" target="_top" class="ke-link">로포름</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Petroleum_ether" target="_top" class="ke-link">석유 에테르</a>에서 무시할 수 있는 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Acetone" target="_top" class="ke-link">아세톤</a><br>에 있는 녹습니다</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Partition_coefficient" target="_top" class="ke-link">로그 <i>P</i></a></td><td style="text-align: left;">0.70</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Acid_dissociation_constant" target="_top" class="ke-link">산도</a>(p<i>, K</i>, a)</td><td style="text-align: left;">쿠: 4.5, 오: 10.</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Magnetic_susceptibility" target="_top" class="ke-link">자화율(χ</a>)</td><td style="text-align: left;">-90.0·10−6 cm3/몰</td></tr><tr><td style="text-align: left;" colspan="2"><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Occupational_safety_and_health" target="_top" class="ke-link">산업 안전 및 보건</a></b>(OHS/OSH):</td></tr><tr><td style="text-align: left;">주요 위험 요소</td><td style="text-align: left;">자극</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/NFPA_704" target="_top" class="ke-link"><b>NFPA 704</b></a>(파이어 다이아몬드)</td><td style="text-align: left;"><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/e8066be5ae4afd3538a8bf5762ff8ee586b63a59" class="txc-image" width="80" height="80" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/e8066be5ae4afd3538a8bf5762ff8ee586b63a59" data-origin-width="80" data-origin-height="80"></div><a style="color: #000000;" href="https://en.wikipedia.org/wiki/NFPA_704#Blue" target="_top" class="ke-link">1</a><br><a style="color: #000000;" href="https://en.wikipedia.org/wiki/NFPA_704#Red" target="_top" class="ke-link">0</a><br><br><br></td></tr><tr><td style="text-align: left;" colspan="2"><b>치사량</b> 또는 농도(LD, LC):</td></tr><tr><td style="text-align: left;">LD50 (<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Lethal_dose#LD50" target="_top" class="ke-link">선량 중앙값</a>)</td><td style="text-align: left;">5000 mg/kg (토끼, 구두)</td></tr><tr><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Safety_data_sheet" target="_top" class="ke-link">물질안전보건자료(SDS</a>)</td><td style="text-align: left;"><a style="color: #000000;" href="https://bulkpharm.mallinckrodt.com/_attachments/msds/G0806.htm" target="_top" class="ke-link">외부 MSDS</a></td></tr><tr><td style="text-align: left;">관련</td><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Phenol" target="_top" class="ke-link">페놀</a>,<br><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Carboxylic_acid" target="_top" class="ke-link">카르복실산</a></td></tr><tr><td style="text-align: left;">관련 화합물</td><td style="text-align: left;"><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Benzoic_acid" target="_top" class="ke-link">벤조산</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Phenol" target="_top" class="ke-link">페놀</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Pyrogallol" target="_top" class="ke-link">피로갈롤</a></td></tr><tr><td style="text-align: left;" colspan="2">달리 명시되지 않는 한, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Standard_state" target="_top" class="ke-link">표준 상태</a>(25°C[77°F], 100kPa)의 재료에 대한 데이터가 제공됩니다.<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/c6aefa36a58f3024ea8fbe38fa32f3f36ab983d2" class="txc-image" width="12" height="14" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/c6aefa36a58f3024ea8fbe38fa32f3f36ab983d2" data-origin-width="12" data-origin-height="14"></div> <a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Special:ComparePages&rev1=443831396&page2=Gallic+acid" target="_top" class="ke-link">확인</a>(<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Wikipedia:WikiProject_Chemicals/Chembox_validation" target="_top" class="ke-link">무엇입니까</a> <br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/257382388b7df3d08df24b4c8057604f67df3293" class="txc-image" width="7" height="7" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/257382388b7df3d08df24b4c8057604f67df3293" data-origin-width="7" data-origin-height="7"></div><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/a26cf7be64fb4e1227f1b2d0fc992f4f33fb1671" class="txc-image" width="7" height="8" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/a26cf7be64fb4e1227f1b2d0fc992f4f33fb1671" data-origin-width="7" data-origin-height="8"></div> ?)<br><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Wikipedia:Chemical_infobox#References" target="_top" class="ke-link">정보 상자 참조</a></td></tr></tbody></table></div><p><b>갈산</b>(<b>3,4,5-트리하이드록시벤조산</b>이라고도 함)은 화학식 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Carbon" target="_top" class="ke-link">C</a>, 6<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Hydrogen" target="_top" class="ke-link">, H</a>, 2(<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Hydroxide" target="_top" class="ke-link">OH)</a>, 3, CO,2H를 갖는 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Trihydroxybenzoic_acid" target="_top" class="ke-link">트리하이드록시벤조산</a>입니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Phenolic_acid" target="_top" class="ke-link">페놀산</a>으로 분류됩니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallnut" target="_top" class="ke-link">담즙</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Sumac" target="_top" class="ke-link">옻나무</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Witch-hazel" target="_top" class="ke-link">위치하젤</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Tea" target="_top" class="ke-link">찻</a>잎, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Oak_bark" target="_top" class="ke-link">참나무 껍질</a> 및 기타 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Plant" target="_top" class="ke-link">식물</a>에서 발견됩니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-Haslam_and_Cai-1" target="_top" class="ke-link">[1]</a> 그것은 흰색 고체이지만 샘플은 일반적으로 부분적인 산화로 인해 갈색입니다. 갈산의 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Salt_(chemistry)" target="_top" class="ke-link">염</a> 및 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ester" target="_top" class="ke-link">에스테르</a>는 "갈레이트"라고 합니다.</p><p>그 이름은 역사적으로 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Tannic_acid" target="_top" class="ke-link">탄닌</a>산을 준비하는 데 사용 된 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Oak_gall" target="_top" class="ke-link">오크 담즙</a>에서 파생되었습니다. 이름에도 불구하고 갈산에는 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallium" target="_top" class="ke-link">갈륨</a>이 포함되어 있지 않습니다.</p><p>분리와 파생 상품<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=1" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/3b2c5616712d7c003489516982b747a7d9336016" class="txc-image" width="170" height="198" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/3b2c5616712d7c003489516982b747a7d9336016" data-origin-width="170" data-origin-height="198"></div><p>갈산 분자 표면의 정전기 전위 지도</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/14a2fadbc6ff8ad7fe1492a871cbb340c60e4d25" class="txc-image" width="200" height="140" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/14a2fadbc6ff8ad7fe1492a871cbb340c60e4d25" data-origin-width="200" data-origin-height="140"></div><p><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ellagic_acid" target="_top" class="ke-link">Ellagic acid</a> 분자 구조는 머리에서 꼬리 위치에 조립되고 C-C 결합 (<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Biphenyl" target="_top" class="ke-link">비 페닐</a>에서와 같이)과 두 개의 고리 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ester" target="_top" class="ke-link">에스테르 링크</a> (<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Lactone" target="_top" class="ke-link">락톤</a>)로 함께 연결되어 두 개의 추가 6 피스 사이클을 형성하는 두 개의 갈산 분자의 구조와 유사합니다.</p><p>갈산은 산성 또는 알칼리성 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Hydrolysis" target="_top" class="ke-link">가수분해</a>에 의해 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallotannin" target="_top" class="ke-link">갈로탄닌</a>으로부터 쉽게 분리됩니다. 진한 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Sulfuric_acid" target="_top" class="ke-link">황산</a>으로 가열하면 갈산이 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Rufigallol" target="_top" class="ke-link">루피갈롤</a>로 전환됩니다. 가수분해성 탄닌은 가수분해를 분해하여 갈산과 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Glucose" target="_top" class="ke-link">포도</a>당 또는 엘라그산과 포도당을 각각 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallotannin" target="_top" class="ke-link">갈로탄닌</a>과 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ellagitannin" target="_top" class="ke-link">엘라기탄닌</a>으로 알려져 있습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-2" target="_top" class="ke-link">[2]</a></p><p>생합성<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=2" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/169614c363d10d9e93a6ecef97e761192584610c" class="txc-image" width="150" height="166" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/169614c363d10d9e93a6ecef97e761192584610c" data-origin-width="150" data-origin-height="166"></div><p>3,5-didehydroshikimate의 화학 구조</p><p>갈산은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Shikimate_dehydrogenase" target="_top" class="ke-link">효소 shikimate dehydrogenase</a>의 작용에 의해 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/3-dehydroshikimate" target="_top" class="ke-link">3-dehydroshikimate</a>로 형성되어 3,5-didehydroshikimate를 생성합니다. 이 후자의 화합물<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Aromatization" target="_top" class="ke-link">은 향기롭게 합니다</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-3" target="_top" class="ke-link">[3]</a><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-4" target="_top" class="ke-link">[4]</a></p><p>반응<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=3" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>산화와 산화적 결합<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=4" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산의 알칼리성 용액은 공기에 의해 쉽게 산화됩니다. 산화는 <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Pseudomonas_putida" target="_top" class="ke-link">슈도모나스 푸티다(Pseudomonas putida</a></i>)에서 발견되는 효소인 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallate_dioxygenase" target="_top" class="ke-link">갈레이트 디옥시게나제(gallate dioxygenase</a>) 효소에 의해 촉매됩니다.</p><p>갈산과 비소산, 과망간산염, 과황산염 또는 요오드의 산화적 결합은 메틸 갈레이트와 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Iron(III)_chloride" target="_top" class="ke-link">염화철(III)</a>의 반응과 마찬가지로 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ellagic_acid" target="_top" class="ke-link">엘라그산을</a> 생성합니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-ull-hcaa-5" target="_top" class="ke-link">[5]</a> 갈산은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Digallic_acid" target="_top" class="ke-link">digallic</a> 및 cyclic ether-esters (<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Depsidone" target="_top" class="ke-link">depsidones</a>)와 같은 intermolecular 에스테르 (<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Depsides" target="_top" class="ke-link">depsides</a>)를 형성합니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-ull-hcaa-5" target="_top" class="ke-link">[5]</a></p><p>수소첨가<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=5" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산의 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Hydrogenation" target="_top" class="ke-link">수소화</a>는 시클로헥산 유도체 헥사하이드로갈산을 제공합니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-6" target="_top" class="ke-link">[6]</a></p><p>탈카르복실화<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=6" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산을 가열하면 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Pyrogallol" target="_top" class="ke-link">피로갈롤</a>(1,2,3-트리하이드록시벤젠)이 생성됩니다. 이 전환은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallate_decarboxylase" target="_top" class="ke-link">갈레이트 데카르복실라제</a>에 의해 촉매됩니다.</p><p>에스테르화<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=7" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산의 많은 에스테르는 합성 및 천연 에스테르로 알려져 있습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallate_1-beta-glucosyltransferase" target="_top" class="ke-link">갈레이트 1-베타-글루코실전이효소</a>는 갈산의 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Glycosylation" target="_top" class="ke-link">당화</a>(포도당의 부착)를 촉매합니다.</p><p>역사적 맥락과 용도<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=8" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산은 12세기부터 19세기까지 유럽의 표준 필기 및 그림 잉크인 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Iron_gall_ink" target="_top" class="ke-link">철 담즙 잉크</a>의 중요한 구성 요소이며 로마 제국과 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Dead_Sea_Scrolls" target="_top" class="ke-link">사해 두루마리</a>까지 역사가 확장됩니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Pliny_the_Elder" target="_top" class="ke-link">Pliny the Elder</a>(23-79 AD)는 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Verdigris" target="_top" class="ke-link">verdigris</a>의 불순물을 감지하는 수단으로 갈산의 사용을 설명하고 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-7" target="_top" class="ke-link">[7]</a> 염료를 생산하는 데 사용되었다고 씁니다. 떡갈나무의 담즙(참나무 사과라고도 함)을 으깨고 물과 섞어 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Tannic_acid" target="_top" class="ke-link">탄닌산</a>을 생성했습니다. 그런 다음 샘이나 광산 배수구에서 황산염으로 포화된 물을 증발시켜 얻은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Green_vitriol" target="_top" class="ke-link">녹색 황산</a>철(황<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ferrous_sulfate" target="_top" class="ke-link">산</a>철)과 아카시아 나무에서 추출한 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gum_arabic" target="_top" class="ke-link">아라비아 고무</a>와 혼합할<i></i> 수 있습니다. 이러한 성분의 조합으로 잉크가 생성되었습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-8" target="_top" class="ke-link">[8]</a></p><p>갈산은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Angelo_Mai" target="_top" class="ke-link">안젤로 마이 (Angelo Mai</a>, 1782-1854)가 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Palimpsest" target="_top" class="ke-link">팔림 프세스트</a>의 초기 연구자들과 함께 텍스트의 최상층을 지우고 아래에 숨겨진 원고를 드러내는 데 사용한 물질 중 하나였습니다. 마이는 이 용어를 처음으로 사용했지만, "무거운 손으로" 사용했으며, 종종 다른 연구자들이 나중에 연구하기에는 원고가 너무 손상되었습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-9" target="_top" class="ke-link">[9]</a></p><p>갈산은 1786년 스웨덴의 화학자 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Carl_Wilhelm_Scheele" target="_top" class="ke-link">칼 빌헬름 셸레(Carl Wilhelm Scheele</a>)에 의해 처음 연구되었습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-10" target="_top" class="ke-link">[10]</a> 1818 년 프랑스의 화학자이자 약사 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Henri_Braconnot" target="_top" class="ke-link">인 Henri Braconnot</a> (1780-1855)는 담즙에서 갈산을 정제하는 더 간단한 방법을 고안했습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-11" target="_top" class="ke-link">[11]</a> 갈산은 또한 프랑스 화학자 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Th%C3%A9ophile-Jules_Pelouze" target="_top" class="ke-link">Théophile-Jules Pelouze</a> (1807-1867) ,<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-12" target="_top" class="ke-link">[12]</a> 다른 사람의 사이에서 연구되었습니다.</p><p><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Acetic_acid" target="_top" class="ke-link">아세트산</a>과 혼합 될 때, 갈산은은을 빛에 더 민감하게 만들기 위해 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Calotype" target="_top" class="ke-link">칼로 타입</a>과 같은 초기 유형의 사진에서 사용되었습니다. 또한 사진을 현상하는 데에도 사용되었습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-13" target="_top" class="ke-link">[13]</a></p><p>발생<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=9" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>갈산은 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Parasitic_plant" target="_top" class="ke-link">기생 식물</a> <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Cynomorium_coccineum" target="_top" class="ke-link">Cynomorium coccineum</a></i> , <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-14" target="_top" class="ke-link">[14]</a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Aquatic_plant" target="_top" class="ke-link">수생 식물</a> <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Myriophyllum_spicatum" target="_top" class="ke-link">Myriophyllum spicatum</a></i> , <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Alga" target="_top" class="ke-link">남조류</a> <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Microcystis_aeruginosa" target="_top" class="ke-link">Microcystis aeruginosa</a></i>와 같은 여러 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Land_plant" target="_top" class="ke-link">육상 식물</a>에서 발견됩니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-Nakai-15" target="_top" class="ke-link">[15]</a> 갈산은 또한 다양한 참나무 종, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-16" target="_top" class="ke-link">[16]</a> <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Caesalpinia_mimosoides" target="_top" class="ke-link">Caesalpinia mimosoides</a> ,</i> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-Kilburn-17" target="_top" class="ke-link">[17]</a> 및 <i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Boswellia_dalzielii" target="_top" class="ke-link">Boswellia dalzielii</a></i> 의 줄기 껍질 [<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-18" target="_top" class="ke-link">18]</a> 에서도 발견됩니다. 많은 식품에는 다양한 양의 갈산, 특히 과일(딸기, 포도, 바나나 포함), <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-pmid26251571-19" target="_top" class="ke-link">[19]</a><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-20" target="_top" class="ke-link">[20],</a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Tea" target="_top" class="ke-link">차</a>, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-pmid26251571-19" target="_top" class="ke-link">[19]</a><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-21" target="_top" class="ke-link">[21]</a> 정향, <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-tdmq-22" target="_top" class="ke-link">[22]</a> 및 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Vinegar" target="_top" class="ke-link">식초</a>가 포함되어 있습니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-23" target="_top" class="ke-link">[23]</a>[<i><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Wikipedia:Please_clarify" target="_top" class="ke-link">설명 필요</a></i>] <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Carob" target="_top" class="ke-link">캐롭</a> 열매는 갈산(100g당 24–165mg)이 풍부합니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-Goulas-24" target="_top" class="ke-link">[24]</a></p><p>에스테르<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=10" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>galloylated 에스테르라고도합니다.</p><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Methyl_gallate" target="_top" class="ke-link">메틸 갈 레이트</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ethyl_gallate" target="_top" class="ke-link">에틸 갈레이트</a>, E 번호 E313의 식품 첨가물</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Propyl_gallate" target="_top" class="ke-link">프로필 갈 레이트</a> 또는 프로필 3,4,5- 트리 히드 록시 벤조 에이트, 갈산과 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Propanol" target="_top" class="ke-link">프로판올</a>의 응축에 의해 형성된 에스테르</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Octyl_gallate" target="_top" class="ke-link">옥틸 갈레이트</a>, 옥탄올과 갈산의 에스테르</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Dodecyl_gallate" target="_top" class="ke-link">Dodecyl gallate</a> 또는 lauryl gallate, dodecanol과 gallic acid의 에스테르</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Epicatechin_gallate" target="_top" class="ke-link">Epicatechin gallate</a>, flavan-3-ol, 녹차에 존재하는 플라보노이드의 일종</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Epigallocatechin_gallate" target="_top" class="ke-link">에피갈로카테킨 갈레이트</a>(EGCG), 에피갈로카테킨 3-갈레이트, 에피갈로카테킨 및 갈산의 에스테르, 카테킨의 일종</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallocatechin_gallate" target="_top" class="ke-link">갈로카테킨 갈레이트</a>(GCG), 갈로카테킨 및 갈산의 에스테르 및 플라반-3ol의 일종</li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Theaflavin-3-gallate" target="_top" class="ke-link">테아플라빈-3-갈레이트</a>, 테아플라빈 유도체</li></ul><p>갈레이트 에스테르는 식품 보존에 유용한 <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Antioxidant" target="_top" class="ke-link">항산화제</a>이며 프로필 갈레이트가 가장 일반적으로 사용됩니다. 인간의 건강에 대한 그들의 사용은 증거에 의해 뒷받침되지 않습니다.</p><p>스펙트럼 데이터<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=11" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><p>UV-Vis (자외선-바이)적외선(IR핵 분주파(NMR석사</p><div class="table-wrap"><table data-ke-type="table" data-ke-align="alignLeft" style="width: 100%;" border="1"><tbody><tr><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Lambda-max" target="_top" class="ke-link">람다 최대</a>:</td><td>220, 271nm<a style="color: #000000;" href="https://en.wikipedia.org/wiki/Nanometre" target="_top" class="ke-link">(에</a>탄올)<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/dcfd7b4dbbfa3ed590855ec8f51a5e976b4c324f" class="txc-image" width="220" height="70" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/dcfd7b4dbbfa3ed590855ec8f51a5e976b4c324f" data-origin-width="220" data-origin-height="70"></div>갈산의 스펙트럼</td></tr><tr><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Molar_absorptivity" target="_top" class="ke-link">소광 계수</a> (log ε)</td><td></td></tr><tr><td>주요 흡수 밴드</td><td>ν : 3491, 3377, 1703, 1617, 1539, 1453, 1254 cm−1 (KBr)</td></tr><tr><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Proton_NMR" target="_top" class="ke-link">양성자 NMR</a><br>(아세톤-D6) :<br>D : 더블릿, DD : 더블릿,<br>M : 멀티플렉, S : 싱글렛</td><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Chemical_shift" target="_top" class="ke-link">δ</a> :<br>7.15 (2H, s, H-3 및 H-7)</td></tr><tr><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Carbon-13_NMR" target="_top" class="ke-link">탄소-13 NMR</a><br>(아세톤-D6):</td><td><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Chemical_shift" target="_top" class="ke-link">δ</a> :<br>167.39 (C-1),<br>144.94 (C-4 및 C-6),<br>137.77 (C-5),<br>120.81 (C-2),<br>109.14 (C-3 및 C-7)</td></tr><tr><td>기타 NMR 데이터</td></tr><tr><td><br>주요 단편의 질량</td><td>ESI-MS [M-H]- m/z : 169.0137 ms/ms (iontrap)@35 CE m/z 제품 125(100), 81(<1)</td></tr></tbody></table></div><p><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_note-Kilburn-17" target="_top" class="ke-link">[17]</a></p><p>같이 보기<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=12" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Benzoic_acid" target="_top" class="ke-link">벤조산</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Catechol" target="_top" class="ke-link">카테콜</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Hydrolyzable_tannin" target="_top" class="ke-link">가수분해성 탄닌</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Pyrogallol" target="_top" class="ke-link">피로갈롤</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Syringol" target="_top" class="ke-link">시린골</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Syringaldehyde" target="_top" class="ke-link">시린지알데히드</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Syringic_acid" target="_top" class="ke-link">주사기산</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Shikimic_acid" target="_top" class="ke-link">시키 산</a></li></ul><p>참고문헌<span style="color: #000000;">[</span><a style="color: #000000;" href="https://en.wikipedia.org/w/index.php?title=Gallic_acid&action=edit&section=13" target="_top" class="ke-link">편집</a><span style="color: #000000;">]</span></p><ol style="list-style-type: decimal;" data-ke-list-type="decimal"><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-Haslam_and_Cai_1-0" target="_top" class="ke-link">^</a></b> 하슬람, E.; 카이, Y. (1994). "식물 폴리페놀 (식물성 탄닌) : 갈산 대사". <i>천연 제품 보고서</i>. <b>11</b> (1) : 41–66. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.1039%2FNP9941100041" target="_top" class="ke-link">10.1039/NP9941100041</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/15206456" target="_top" class="ke-link">15206456</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-2" target="_top" class="ke-link">^</a></b> Andrew Pengelly (2004), <i>The Constituents of Medicinal Plants</i> (2nd ed.), Allen & Unwin, pp. 29–30</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-3" target="_top" class="ke-link">^</a></b> <a style="color: #000000;" href="http://www.metacyc.org/META/NEW-IMAGE?type=PATHWAY&object=PWY-6707" target="_top" class="ke-link">metacyc.org 의 갈산 경로</a></li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-4" target="_top" class="ke-link">^</a></b> 드윅, 오후; 하슬람, E (1969). <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1184696" target="_top" class="ke-link">"고등 식물의 페놀 생합성. 갈산"</a>. <i>생화학 저널</i>. <b>113</b> (3) : 537–542. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도:</a><a style="color: #000000;" href="https://doi.org/10.1042%2Fbj1130537" target="_top" class="ke-link">10.1042/bj1130537</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMC_(identifier)" target="_top" class="ke-link">PMC</a> <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1184696" target="_top" class="ke-link">1184696</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/5807212" target="_top" class="ke-link">5807212</a>.</li><li>^ <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-ull-hcaa_5-0" target="_top" class="ke-link">Jump up to:<i><b>a</b></i></a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-ull-hcaa_5-1" target="_top" class="ke-link"><i><b>b</b></i></a> 에드윈 리처; Rudolf Sundermann (2007), "Hydroxycarboxylic Acids, Aromatic", <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Ullmann%27s_Encyclopedia_of_Industrial_Chemistry" target="_top" class="ke-link"><i>Ullmann's Encyclopedia of Industrial Chemistry</i></a> (7판), Wiley, p. 6</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-6" target="_top" class="ke-link">^</a></b> Albert W. Burgstahler 및 Zoe J. Bithos (1962). "Hexahydrogallic Acid 및 Hexahydrogallic Acid Triacetate". <i>유기적 합성.</i> <b>42</b> : 62. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a> : <a style="color: #000000;" href="https://doi.org/10.15227%2Forgsyn.042.0062" target="_top" class="ke-link">10.15227 / orgsyn.042.0062</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-7" target="_top" class="ke-link">^</a></b> Pliny the Elder with John Bostock and H.T. Riley, trans., <i>The Natural History of Pliny</i> (London, England: Henry G. Bohn, 1857), vol. 6, <a style="color: #000000;" href="https://books.google.com/books?id=IEoMAAAAIAAJ&pg=PA196" target="_top" class="ke-link">p. 196.</a> 플리니우스는 그의 <i>자연사</i> 34권 26장에서 가죽을 가공하는 데 사용된 verdigris(구리 아세테이트(Cu(CH3COO)2·2Cu(OH)2)의 한 형태)가 때때로 구리(황산철(II) 황산철(FeSO4·7H2O)의 한 형태))로 불순물이 섞였다고 말합니다. 그는 verdigris의 순도를 결정하기 위한 간단한 테스트를 제시했습니다. p. 196에서: "그러나 가장 감지하기 어려운 [verdigris의] 불순물은 copperas로 만들어집니다. ... 사기 행각은 또한 파피루스 잎을 사용함으로써 탐지될 수 있는데, 파피루스 잎은 견과류 담즙을 주입한 것입니다. 왜냐하면 그것은 진짜 verdigris가 적용되는 즉시 검게 변하기 때문입니다."</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-8" target="_top" class="ke-link">^</a></b> 프루엔, 로이스. <a style="color: #000000;" href="https://web.archive.org/web/20111002191808/http://www.realscience.breckschool.org/upper/fruen/files/Enrichmentarticles/files/IronGallInk/IronGallInk.html" target="_top" class="ke-link">"철 담즙 잉크"</a>. 2011년 10월 2일에 <a style="color: #000000;" href="http://www.realscience.breckschool.org/upper/fruen/files/Enrichmentarticles/files/IronGallInk/IronGallInk.html" target="_top" class="ke-link">원본</a> 문서에서 보존된 문서.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-9" target="_top" class="ke-link">^</a></b> L.D. Reynolds and N.G. Wilson, "Scribes and Scholars" 3rd Ed. Oxford: 1991, pp 193–4.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-10" target="_top" class="ke-link">^</a></b> Carl Wilhelm Scheele (1786) <a style="color: #000000;" href="https://books.google.com/books?id=6eE4AAAAMAAJ&pg=PA30" target="_top" class="ke-link">"Om Sal essentiale Gallarum eller Gallåple-salt"</a> (담즙염 또는 담즙염의 필수 소금에 관하여), <i>Kongliga Vetenskaps Academiens nya Handlingar</i> (Proceedings of the Royal [Swedish] Academy of Science), <b>7</b>: 30–34.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-11" target="_top" class="ke-link">^</a></b> 브라코노 앙리 (1818). <a style="color: #000000;" href="https://books.google.com/books?id=OwXcSjJbARAC&pg=PA181" target="_top" class="ke-link">"Observations sur la préparation et la purification de l'acide gallique, et sur l'existence d'un acide nouveau dans la noix de galle"</a> [갈산의 준비 및 정제, 그리고 담즙에 새로운 산의 존재에 대한 관찰]. <i>Annales de Chimie et de Physique</i>. <b>9</b>: 181–184.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-12" target="_top" class="ke-link">^</a></b> J. Pelouze (1833) <a style="color: #000000;" href="https://books.google.com/books?id=ISpCAAAAcAAJ&pg=PA337" target="_top" class="ke-link">"Mémoire sur le tannin et les acides gallique, pyrogallique, ellagique et métagallique,"</a> <i>Annales de chimie et de physique</i>, <b>54</b>: 337–365 [1834년 2월 17일 발표].</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-13" target="_top" class="ke-link">^</a></b> 테일러, 로저; 샤프, 래리 존 (2007). <a style="color: #000000;" href="https://books.google.com/books?id=DnfBcmW-OkYC&pg=PA65" target="_top" class="ke-link"><i>Impressed by Light: British Photographs from Paper Negatives, 1840-1860</i></a>년. 메트로폴리탄 미술관. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/ISBN_(identifier)" target="_top" class="ke-link">ISBN</a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Special:BookSources/978-1-58839-225-1" target="_top" class="ke-link">978-1-58839-225-1</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-14" target="_top" class="ke-link">^</a></b> 주카, 파올로; 로사, 안토넬라; 투베로소, 카를로; 피라스, 알레산드라; 리날디, 안드레아; 산저스트, 엔리코; 데시, 마리아; ↑ Rescigno, Antonio (2013년 1월 11일). <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3571642" target="_top" class="ke-link">"다중 화학 및 생물학적 분석을 통한 "몰타 버섯"(Cynomorium coccineum)의 항산화 잠재력 평가"</a>. <i>영양소</i>. <b>5</b> (1) : 149–161. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.3390%2Fnu5010149" target="_top" class="ke-link">10.3390/nu5010149</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMC_(identifier)" target="_top" class="ke-link">PMC</a> <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3571642" target="_top" class="ke-link">3571642</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/23344249" target="_top" class="ke-link">23344249</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-Nakai_15-0" target="_top" class="ke-link">^</a></b> 나카이, S (2000). "Myriophyllum spicatum 방출 대립 유전자 Microcystis aeruginosa의 성장을 억제하는 대립 요법 폴리 페놀". <i>물 연구</i>. <b>34</b> (11): 3026–3032. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Bibcode_(identifier)" target="_top" class="ke-link">참고문헌</a>:<a style="color: #000000;" href="https://ui.adsabs.harvard.edu/abs/2000WatRe..34.3026N" target="_top" class="ke-link">2000WatRe.. 34.3026N</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.1016%2FS0043-1354%2800%2900039-7" target="_top" class="ke-link">10.1016/S0043-1354(00)00039-7</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-16" target="_top" class="ke-link">^</a></b> Mämmelä, Pirjo; 사볼라이넨, 헤이키; 린드로스, 라세; 캉가스, 주하니; Vartiainen, Terttu (2000). "액체 크로마토그래피-전기 분무 이온화 질량 분석법에 의한 오크 탄닌 분석". <i>크로마토그래피 저널 A</i>. <b>891</b> (1): 75–83. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도:</a><a style="color: #000000;" href="https://doi.org/10.1016%2FS0021-9673%2800%2900624-5" target="_top" class="ke-link">10.1016/S0021-9673(00)00624-5</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/10999626" target="_top" class="ke-link">10999626</a>.</li><li>^ <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-Kilburn_17-0" target="_top" class="ke-link">Jump up to:<i><b>a</b></i></a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-Kilburn_17-1" target="_top" class="ke-link"><i><b>b</b></i></a> 찬위디숙, 안차나; 티라위트굴라그, 아피왓; 킬번, 제레미 D.; 라카리야탐, 누안스리 (2007). "Caesalpinia mimosoides Lamk의 항균 갈산". <i>식품 화학</i>. <b>100</b> (3): 1044–1048. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도:</a><a style="color: #000000;" href="https://doi.org/10.1016%2Fj.foodchem.2005.11.008" target="_top" class="ke-link">10.1016/j.foodchem.2005.11.008</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-18" target="_top" class="ke-link">^</a></b> 알레미카, 타이워 E.; 오나운미, 그레이스 O.; 올루그바데, 티왈라데 A. (2007). <a style="color: #000000;" href="http://www.ajol.info/index.php/njnpm/article/view/11864" target="_top" class="ke-link">"Boswellia dalzielii의 항균 페놀류"</a>. <i>나이지리아 천연 제품 및 의학 저널</i>. <b>10</b> (1) : 108–10.</li><li>^ <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-pmid26251571_19-0" target="_top" class="ke-link">Jump up to:<i><b>a</b></i></a> <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-pmid26251571_19-1" target="_top" class="ke-link"><i><b>b</b></i></a> Pandurangan AK, Mohebali N, Norhaizan ME, Looi CY (2015). <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4524530" target="_top" class="ke-link">"Gallic acid는 BALB/c 마우스에서 dextran sulfate 나트륨 유발 실험적 대장염을 약화시킵니다"</a>. <i>약물 설계, 개발 및 치료</i>. <b>9</b>: 3923–34. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.2147%2FDDDT.S86345" target="_top" class="ke-link">10.2147/DDDT.S86345</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMC_(identifier)" target="_top" class="ke-link">PMC</a> <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4524530" target="_top" class="ke-link">4524530</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/26251571" target="_top" class="ke-link">26251571</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-20" target="_top" class="ke-link">^</a></b> 코야마, K; 고토 야마모토, N; 하시즈메, K (2007). <a style="color: #000000;" href="https://doi.org/10.1271%2Fbbb.60628" target="_top" class="ke-link">"베리 껍질과 포도 씨앗에서 페놀 추출에 대한 레드 와인 양조의 침용 온도의 영향 (Vitis vinifera)"</a>. <i>생명 과학, 생명 공학 및 생화학</i>. <b>71</b> (4): 958–65. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.1271%2Fbbb.60628" target="_top" class="ke-link">10.1271/bbb.60628</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/17420579" target="_top" class="ke-link">17420579</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-21" target="_top" class="ke-link">^</a></b> Hodgson JM, Morton LW, Puddey IB, Beilin LJ, Croft KD (2000). "갈산 대사 산물은 인간의 홍차 섭취를 나타내는 지표입니다." <i>농업 및 식품 화학 저널</i>. <b>48</b> (6): 2276–80. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a>:<a style="color: #000000;" href="https://doi.org/10.1021%2Fjf000089s" target="_top" class="ke-link">10.1021/jf000089s</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/10888536" target="_top" class="ke-link">10888536</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-tdmq_22-0" target="_top" class="ke-link">^</a></b> 파탁, S. B.; 니란잔, K.; 파드, H.; 라자니, M.; 외. (2004). "정향에서 Eugenol 및 Gallic Acid의 정량화를 위한 TLC 농도 측정 방법". <i>크로마토그래피.</i> <b>60</b> (3–4): 241–244. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도:</a><a style="color: #000000;" href="https://doi.org/10.1365%2Fs10337-004-0373-y" target="_top" class="ke-link">10.1365/s10337-004-0373-y</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/S2CID_(identifier)" target="_top" class="ke-link">S2CID</a> <a style="color: #000000;" href="https://api.semanticscholar.org/CorpusID:95396304" target="_top" class="ke-link">95396304</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-23" target="_top" class="ke-link">^</a></b> 갈베스, 미겔 카레로; 바로소, 카르멜로 가르시아; 페레스-부스타만테, 후안 안토니오 (1994). "다른 식초 샘플의 폴리 페놀 화합물 분석". <i>Zeitschrift für Lebensmittel-Untersuchung und -Forschung</i>. <b>199</b> : 29–31. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도이</a> : <a style="color: #000000;" href="https://doi.org/10.1007%2FBF01192948" target="_top" class="ke-link">10.1007/BF01192948</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/S2CID_(identifier)" target="_top" class="ke-link">S2CID</a> <a style="color: #000000;" href="https://api.semanticscholar.org/CorpusID:91784893" target="_top" class="ke-link">91784893</a>.</li><li><b><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallic_acid#cite_ref-Goulas_24-0" target="_top" class="ke-link">^</a></b> 굴라스, 블라시오스; 스타일로스, 예브게니오스; 차치아타나시아두, 마리아; 마브로무스타코스, 토마스; ↑ Tzakos, Andreas (2016년 11월 10일). <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133875" target="_top" class="ke-link">"캐롭 과일의 기능적 구성 요소 : 화학 및 생물학적 공간 연결"</a>. <i>국제 분자 과학 저널(International Journal of Molecular Sciences</i>). <b>17</b> (11) : 1875. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/Doi_(identifier)" target="_top" class="ke-link">도:</a><a style="color: #000000;" href="https://doi.org/10.3390%2Fijms17111875" target="_top" class="ke-link">10.3390/ijms17111875</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/ISSN_(identifier)" target="_top" class="ke-link">ISSN</a> <a style="color: #000000;" href="https://search.worldcat.org/issn/1422-0067" target="_top" class="ke-link">1422-0067</a>입니다. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMC_(identifier)" target="_top" class="ke-link">PMC</a> <a style="color: #000000;" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133875" target="_top" class="ke-link">5133875</a>. <a style="color: #000000;" href="https://en.wikipedia.org/wiki/PMID_(identifier)" target="_top" class="ke-link">PMID</a> <a style="color: #000000;" href="https://pubmed.ncbi.nlm.nih.gov/27834921" target="_top" class="ke-link">27834921</a>.</li></ol><p>보이다</p><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Template:Gallotannin" target="_top" class="ke-link">V</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Template_talk:Gallotannin" target="_top" class="ke-link">T</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Special:EditPage/Template:Gallotannin" target="_top" class="ke-link">E</a></li></ul><p><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Gallotannin" target="_top" class="ke-link">갈로탄닌</a>의 종류</p><p>보이다</p><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Template:Phenolic_acid" target="_top" class="ke-link">V</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Template_talk:Phenolic_acid" target="_top" class="ke-link">T</a></li><li><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Special:EditPage/Template:Phenolic_acid" target="_top" class="ke-link">E</a></li></ul><p><a style="color: #000000;" href="https://en.wikipedia.org/wiki/Phenolic_acid" target="_top" class="ke-link">페놀산</a>(C6-C1)과 그 배당체</p><p>권한 제어 데이터베이스: 국가 </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/19f8U/022a07346f0fc93d61ba1f81a47ac7fd0fea94cc" class="txc-image" width="10" height="10" data-img-src="https://t1.daumcdn.net/cafeattach/19f8U/022a07346f0fc93d61ba1f81a47ac7fd0fea94cc" data-origin-width="10" data-origin-height="10"></div><div class="table-wrap"><table data-ke-type="table" data-ke-align="alignLeft" style="width: 100%;" border="1"><tbody><tr><td style="text-align: left;"><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000; background-color: #000000;" href="https://d-nb.info/gnd/4155894-7" target="_top" class="ke-link">독일</a></li><li><a style="color: #000000; background-color: #000000;" href="https://id.loc.gov/authorities/sh85052839" target="_top" class="ke-link">미국</a></li><li><a style="color: #000000; background-color: #000000;" href="https://www.nli.org.il/en/authorities/987007558077605171" target="_top" class="ke-link">이스라엘</a></li></ul></td></tr></tbody></table></div><p><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Help:Category" target="_top" class="ke-link">카테고리</a> : </p><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Antioxidants" target="_top" class="ke-link">산화 방지 제</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Astringent_flavors" target="_top" class="ke-link">떫은맛</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Chelating_agents" target="_top" class="ke-link">킬레이트제</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Gallotannins" target="_top" class="ke-link">갈로타닌</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Pyrogallols" target="_top" class="ke-link">파이로갈롤</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Reducing_agents" target="_top" class="ke-link">환원제</a></li><li><a style="color: #000000; background-color: #000000;" href="https://en.wikipedia.org/wiki/Category:Trihydroxybenzoic_acids" target="_top" class="ke-link">트리하이드록시벤조산</a></li></ul><ul style="list-style-type: disc;" data-ke-list-type="disc"><li>이 문서는 2024년 12월 17일 02:26 (UTC)에 마지막으로 편집되었습니다.</li></ul><p> </p>
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물리/화학철학
갈산(성서의 사본을 판독하는 약품)- 화학식 C, 6, H, 2(OH), 3, CO,2H
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