Detail of > 128-80-3
- CAS Number:
- 128-80-3
- Name:
9,10-Anthracenedione,1,4-bis[(4-methylphenyl)amino]-
- Superlist Name:
- Solvent Green 3
- Formula:
- C28H22N2O2
- Molecular Structure:
![Molecular Structure of 128-80-3 (9,10-Anthracenedione,1,4-bis[(4-methylphenyl)amino]-)](http://www.lookchem.com/300w/2010/0625/128-80-3.jpg)
- Synonyms:
- 1,4-Bis(4'-methylanilino)anthraquinone;1,4-Bis[(4-methylphenyl)amino]anthraquinone;1,4-Di-p-toluidinoanthraquinone;AlizarineCyanine Green G Fat Soluble;Anthraquinone Green G Base;Arlosol Green BS;Brown 921;C.I. 61565;C.I. SolventGreen 3;Cyanine Green G base;C Green No. 6;FD and C Green no. 6;Fat SolubleAnthraquinone Green;Fat Soluble Green Anthraquinone;Green 6;Kayaset Green A-B;NSC 84207;Oil Green 530;Oil Green 5602;Oplas Green 533;Organol Green J;Quinazarin green;Quinizarine Green Base;Solvent Green3;Sumiplast Green G;Waxoline Green6GFW;
- Molecular Weight:
- 418.49
- EINECS:
- 204-909-5
- Density:
- 1.292 g/cm3
- Melting Point:
- 220-221 °C
- Boiling Point:
- 633.8 °C at 760 mmHg
- Flash Point:
- 197 °C
- Appearance:
- black fine crystalline powder
- Hazard Symbols:
Xi- Risk Codes:
- 36/37/38
- Safety:
- 24/25-22-26Details
- Deleted CAS:
- 201097-94-1|54848-06-5|60880-53-7|64553-67-9|95660-38-1
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Reference
- Nonaqueous titrimetric determination of food preservatives and nonnutritive sweeteners using internal indicators
- Nonaqueous titrimetric determination of food preservatives and nonnutritive sweeteners using internal indicators. Rao, M. Veerabhadra; Krishnamacharyulu, A. G.Several substances are used for example 139-05-9 and 110-44-1 which are their cas registry numbers.; Kapur, O. P.; Sastry, C. S. Prakasa (Anal. Qual. Control Lab., Cent. Food Technol. Res. Inst., Mysore 570 013, India). J. Food Sci. Technol., 20(5), 202-5 (English) 1983. CODEN: JFSTAB. ISSN: 0022-1155. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Oracet blue B [12769-16-3], Sudan blue GN [6408-50-0], Sudan green 4B [128-80-3] (amino anthraquinone dyes) and Resazurin [550-82-3] were used for the 1st time as internal indicators in the nonaq. titrimetric detn. of food preservatives such as Na benzoate [532-32-1], Na propionate [137-40-6], Na salicylate [54-21-7], and nonnutritive sweeteners such as Na saccharin [128-44-9] and Na cyclamate [139-05-9], employing perchloric acid [7601-90-3] as titrant. Azur A [8000-86-0], Azur C [531-57-7], Toluidine blue O [92-31-9] (thiazine dyes), and Bromo pyrogallol [16574-43-9] red were studied for their suitability in the titrns. employing Na methoxide [124-41-4] as titrant for detn. of acid forms of the above preservatives and the nonnutritive sweeteners sorbic acid [110-44-1] and p-hydroxy benzoic acid [99-96-7]. The results are accurate with a max. percentage error of 0.1, 0.8, and 2.5 for macro, semi-micro, and micro titrns., resp. The recoveries of added preservatives and nonnutritive sweeteners in food products are reported. Photometric titrns. are also described. .
- Investigations of the effluents produced during the functioning of Navy colored smoke devices
- Investigations of the effluents produced during the functioning of Navy colored smoke devices. Chin, Anton; Borer, Londa (Nav. Weapons Support Cent., Crane, IN 47522, USA). 128-66-5 and 86762-22-3 are also occured in this study. Proc. Int. Pyrotech. Semin., 8th, 129-48 (English) 1982. CODEN: PPYSD7. ISSN: 0270-1898. DOCUMENT TYPE: Journal CA Section: 50 (Propellants and Explosives) Section cross-reference(s): 80 The particulate and volatile org. substances from combustion of naval signaling and screening devices were sepd., purified, and detd. by chromatog. methods combined with mass spectrometry and NMR. The 4 basic colors employed by naval devices are produced by 5 dyes: benzanthrone [82-05-3], Vat Yellow 4 [128-66-5], Solvent Green 3 [128-80-3], Disperse Red 9 [82-38-2], and Orange 7 [3118-97-6]. Polynuclear arom. hydrocarbons and polynuclear org. materials were identified as the combustion and degrdn. products. Ring opening of the dyes does not occur at the operating temps. of the devices. .
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