food colouring
A food additive that imparts colour to food. In European countries, E-numbers for permitted food colours are from E 100 to E 199, divided into yellows (E 100-109), oranges (E 110-119), reds (E 120-129), blues and violets (E 130-139), greens (E 140-149), browns and blacks (E 150-159), and others (E 160-199).
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histological dye
A dye used in microscopic or electron microscopic examination of cells and tissues to give contrast and to highlight particular features of interest, such as nuclei and cytoplasm.
food colouring
A food additive that imparts colour to food. In European countries, E-numbers for permitted food colours are from E 100 to E 199, divided into yellows (E 100-109), oranges (E 110-119), reds (E 120-129), blues and violets (E 130-139), greens (E 140-149), browns and blacks (E 150-159), and others (E 160-199).
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trisodium 5- oxo- 1- (4- sulfonatophenyl)- 4- [(E)- (4- sulfonatophenyl)diazenyl]- 4,5- dihydro- 1H- pyrazole- 3- carboxylate
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4,5- Dihydro- 5- oxo- 1- (4- sulfophenyl)- 4- ((4- sulfophenyl)azo)- 1H- pyrazole- 3- carboxylic acid, trisodium salt
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ChemIDplus
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Acid yellow 23
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ChemIDplus
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CI 19140
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ChemIDplus
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E102
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ChEBI
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FD & C Yellow no. 5
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ChemIDplus
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Tartrazine
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KEGG COMPOUND
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11325279
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Reaxys Registry Number
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Reaxys
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1934-21-0
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CAS Registry Number
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ChemIDplus
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906396
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Beilstein Registry Number
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Beilstein
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