Reference

Reactive brown disazo dye

Reactive brown disazo dye. Pribil, Vlastimil; Duba, Osvald (Czech. ). Czech. CS 164166 15 Aug 1976,3 pp. (Unavailable).Some commonly used reagents like 61986-99-0 and 119-28-8 are used in this experiment. (Czechoslovakia). CODEN: CZXXA9. CLASS: IC: C09B031-00. APPLICATION: CS 73-8708 17 Dec 1973. DOCUMENT TYPE: Patent CA Section: 40 (Dyes, Fluorescent Whitening Agents, and Photosensitizers) I are light- and washfast brown dyes for cotton and viscose, and are applied as "cold" dyes when R = Cl or as "warm" dyes when R = NH2, NHPh, or NHC6H4SO3H-3. Thus, 2,4,7,1-(HO3S)3C10H4NH2 [61986-93-4] was diazotized, coupled with a 1:1 mixt. of 1,6- [119-79-9] and 1,7-H2NC10H6SO3H [119-28-8] (pH 2.4-2.8), diazotized, coupled with 2,5-Me2C6H3NH2 [95-78-3], and the product condensed with cyanuric chloride [108-77-0] to give a mixt. of I (R = Cl; 6-SO3H) [61986-94-5] and I (R = Cl; 7-SO3H) [61986-95-6]. Further treatment with NH3, PhNH2, or 3-H2NC6H4SO3H gave the "warm" dyes. .

Colorimetric determination of nitrite from meat and other foods: an alternative color reagent for the carcinogenic 1-naphthylamine and an improved extraction method

Colorimetric determination of nitrite from meat and other foods: an alternative color reagent for the carcinogenic 1-naphthylamine and an improved extraction method. Hilsheimer, R.; Harwig, J. (Health Prot. Branch, Health Welfare Canada, Ottawa, Ont., Can.). Can. Inst. Food Sci. Technol. J., 9(4), 225-7 (English) 1976. CODEN: CFSTB3. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Substitution of 5-amino-2-naphthalenesulfonic acid (I) [119-79-9] or 8-amino-1-naphthalenesulfonic acid (II) [82-75-7] for 1-naphthylamine in the colorimetric detn. of NO2- (AOAC, 1975) gave absorptivities almost as large, and at the same wavelength (525 m.mu.); I was preferred to II because it is more easily purified and is more readily sol. in 15% HOAc. The extn. method of Kamm, L., et al. (1965) using comminution with alumina paste gave recoveries approaching 100% with turkey stew, peas, carrots, and broccoli; recoveries from canned luncheon meat were slightly less than by the AOAC method (16.5 vs. 18.5 ppm); the std. errors were 0.3 and 0.5 ppm, resp. 1-Naphthol, 2-amino-1-naphthalenesulfonic acid, 4-amino-1-naphthalenesulfonic acid, and 2-naphthylamine-6-sulfonic acid gave no or little color in the NO2- procedure.