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Chemiluminescence in aqueous system is mainly caused by redox reactions. [4] Chemiluminescence after a reaction of hydrogen peroxide and luminol. Luminol in an alkaline solution with hydrogen peroxide in the presence of iron or copper, [5] or an auxiliary oxidant, [6] produces 3-aminophtalate in an excited state, which exhibits ...
Its use as a food dye was legalized in the US by the Pure Food and Drug Act of 1906. [6] By early 1920s, it was produced mainly for the food industry, [ 7 ] with 2,170 pounds (0.98 t) made in America in 1924, [ 8 ] rising to 9,468 pounds (4.29 t) in 1938 [ 9 ] and approximately 50 tons in 1967.
The artificial solution described by Dennis Hoagland in 1933, [1] known as Hoagland solution (0), has been modified several times, mainly to add ferric chelates to keep iron effectively in solution, [6] and to optimize the composition and concentration of other trace elements, some of which are not generally credited with a function in plant nutrition. [7]
Rhodamine B solution in water. Rhodamine B is often mixed with herbicides to show where they have been used. [2] It is also being tested for use as a biomarker in oral rabies vaccines for wildlife, such as raccoons, to identify animals that have eaten a vaccine bait. The rhodamine is incorporated into the animal's whiskers and teeth. [3]
Amaranth, FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185 is a modified red azo dye used as a food dye and to color cosmetics. The name was taken from amaranth grain , a plant distinguished by its red color and edible protein-rich seeds.
Electrochemiluminescence or electrogenerated chemiluminescence (ECL) is a kind of luminescence produced during electrochemical reactions in solutions. In electrogenerated chemiluminescence, electrochemically generated intermediates undergo a highly exergonic reaction to produce an electronically excited state that then emits light upon relaxation to a lower-level state.
Guaiacol is also a useful reagent for the quantification of peroxidases, as in the presence of hydrogen peroxide these enzymes will catalyse with it the formation of tetraguaiacol, [14] a coloured compound that can be quantified by its absorbance at 420–470 nm, following the equation: 4 guaiacol (colorless) + 2 H 2 O 2 → tetraguaiacol ...
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.