#astringent

• Alum — A double hydrated sulfate of aluminum and an alkali metal (usually potassium), with the general chemical formula KAl(SO4)2·12H2O, crystallizing in the cubic system; a structural substance with potent astringent, hemostatic, and antiseptic properties, traditionally known as alum. In industry, it is widely used as a mordant in dyeing, a tanning agent in leather processing, a clarifying agent for water purification, and in cosmetics as a natural antiperspirant due to its capacity to contract tissues and inhibit bacterial proliferation.
• Female tanner — A woman who processes raw animal hides through traditional chemical and mechanical methods; a female tanner. As an adjective, it describes an organic substance (oak bark, bran, salts) or a fluid solution that has the structural property of tanning hides, eliminating moisture and bacteria to ensure the long-term preservation of the material.
• Roughness — A sensation or property of a surface, material, or food of being rough, rugged, coarse, or lacking smoothness; a tactile characteristic of an object that scratches or opposes resistance to touch; in a gustatory sense, it describes an astringent, sour-bitter, or harsh sensation on the tongue (specific to young wines or unripe fruits); in a figurative sense, it refers to a harshness of character, severity, or hardness in behavior or expression.
• Astringent — A substance or chemical agent that has the property of constricting or contracting organic tissues, diminishing glandular secretions, and reducing local blood flow by precipitating proteins on cell surfaces. In a sensory sense, it describes a harsh, dry, and puckering sensation produced on the oral mucosa by certain foods or beverages rich in tannins, causing a temporary local contraction.
• Astringency — The property or quality of a substance being astringent; a complex physiological phenomenon characterized by the sensation of dryness, roughness, and contraction of the mucous membranes, especially oral or cutaneous ones. In the sensory analysis of wines and foods, it represents the tactile, non-gustatory property derived from the precipitation of salivary proteins (specifically proline) by polyphenolic compounds.
• Dizziness — A rare lexical regionalism used as a phonetic variant or degraded semantic form for words describing a state of dizziness, vertigo, mild mental confusion, or transient daze. In some isolated rural subdialects, the term can also refer to a localized dryness, constriction, or a harsh tightening sensation caused by cold or the consumption of raw, astringent fruits.