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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | Tamarind seeds are used in the production of tamarind kernel powder which is used as a sizing agent in the textile industry because of its ability to absorb water and swell up, in India, tamarind kernel powder has also been used as a sizing agent in the production of cotton. In Bengal, tamarind seeds are used in the production of an oil used in varnishes. leaves and flowers are used as a setting agent for dyes. {| class="wikitable" style="float:left; margin-right:1em;" |+ {{nowrap|Composition of tamarind seed kernel}} |- !Composition||Original||De-oiled |- |Oil||7.6%||0.6% |- |Protein||7.6%||19.0% |- |Polysaccharide||51.0%||55.0% |- |Crude fiber||1.2%||1.1% |- |Total ash||3.9%||3.4% |- |Acid insoluble ash||0.4%||0.3% |- |Moisture||7.1%|| |- | colspan="3" style="font-size:80%" |The fatty acid composition of the oil is [[linoleic]] 46.5%, [[oleic]] 27.2%,<br /> and [[saturated fatty acids]] 26.4%. The oil is usually bleached after refining. |} {| class="wikitable" style="float:left; margin-right:1em;" |+ {{nowrap|Fatty acid composition of tamarind kernel oil}} |- !Fatty acid||(%) Range reported |- |[[Lauric acid]] (C12:0)||tr-0.3 |- |[[Myristic acid]] (C14:0)||tr-0.4 |- |[[Palmitic acid]] (C16:0)||8.7–14.8 |- |[[Stearic acid]] (C18:0)||4.4–6.6 |- |[[Arachidic acid]] (C20:0)||3.7–12.2 |- |[[Lignoceric acid]] (C24:0)||4.0–22.3 |- |[[Oleic acid]] (C18:1)||19.6–27.0 |- |[[Linoleic acid]] (18:2)||7.5–55.4 |- |[[Linolenic acid]] (C18:3)||2.8–5.6 |} {{clear}} |
| h Japanese (ja) | タマリンドの種子はタマリンド核粉の生産に用いられ、その吸水・膨潤性から繊維産業でサイジング剤として使われる。インドでは、タマリンド核粉が綿の生産におけるサイジング剤としても使われてきた。ベンガル地方では、タマリンドの種子がワニスに使われる油の生産に利用されている。葉と花は染料の定着剤として使われる。 {| class="wikitable" style="float:left; margin-right:1em;" |+ {{nowrap|タマリンド種子仁の組成}} |- !組成!!元の状態!!脱油後 |- |油分||7.6%||0.6% |- |タンパク質||7.6%||19.0% |- |多糖類||51.0%||55.0% |- |粗繊維||1.2%||1.1% |- |総灰分||3.9%||3.4% |- |酸不溶性灰分||0.4%||0.3% |- |水分||7.1%|| |- | colspan="3" style="font-size:80%" |油の脂肪酸組成は、[[linoleic/ja|リノール酸]] 46.5%、[[oleic/ja|オレイン酸]] 27.2%、<br /> および[[saturated fatty acids/ja|飽和脂肪酸]] 26.4%である。油は通常、精製後に漂白される。 |} {| class="wikitable" style="float:left; margin-right:1em;" |+ {{nowrap|タマリンド核油の脂肪酸組成}} |- !脂肪酸||(%) 報告された範囲 |- |[[Lauric acid/ja|ラウリン酸]] (C12:0)||tr-0.3 |- |[[Myristic acid/ja|ミリスチン酸]] (C14:0)||tr-0.4 |- |[[Palmitic acid/ja|パルミチン酸]] (C16:0)||8.7–14.8 |- |[[Stearic acid/ja|ステアリン酸]] (C18:0)||4.4–6.6 |- |[[Arachidic acid/ja|アラキジン酸]] (C20:0)||3.7–12.2 |- |[[Lignoceric acid/ja|リグノセリン酸]] (C24:0)||4.0–22.3 |- |[[Oleic acid/ja|オレイン酸]] (C18:1)||19.6–27.0 |- |[[Linoleic acid/ja|リノール酸]] (18:2)||7.5–55.4 |- |[[Linolenic acid/ja|リノレン酸]] (C18:3)||2.8–5.6 |} {{clear}} |