Reference

Dyeing of nylon 6 with dye mixtures

Dyeing of nylon 6 with dye mixtures. Kim, Jin-Woo; Baik, Nak-Joon (Coll. Eng., Hanyang Univ., Seoul, S. Korea). Sumyu Konghak Hoeji, 14(2), 63-7 (Korean) 1977. CODEN: SKHJAQ. DOCUMENT TYPE: Journal CA Section: 39 (Textiles) Adsorption ratio of C.I. Acid Red 1 [3734-67-6] and C.I. Acid Blue 45 (I) [2861-02-1] as a mixt. (similar in affinity) on nylon 6 fiber was const. at varied pH in the dye bath, while that of I and C.I. Acid Red 88 (II) [1658-56-6] (not similar in affinity) decreased (as II/I) with decreasing pH. Diffusion coeff. of C.I. Disperse Orange 3 [730-40-5]-C.I. Disperse Red 15 (III) [116-85-8] mixt. in nylon 6 [25038-54-4] film was comparable to that of the individual dye, while diffusion coeff. of III-1,4-dihydroxyanthraquinone [81-64-1] was much lower than that of the individual dye.

Further differential-pulse polarographic and visible spectrophotometric studies of the degradation of permitted synthetic food coloring matters with and without the addition of ascorbic acid: degradation in the dark and in the light without the stabilizing action of EDTA

Further differential-pulse polarographic and visible spectrophotometric studies of the degradation of permitted synthetic food coloring matters with and without the addition of ascorbic acid: degradation in the dark and in the light without the stabilizing action of EDTA. Fogg, Arnold G.; Summan, Abdulhadi M. (Chem. Dep., Loughborough Univ. Technol. 6359-98-4 and 2783-94-0 are cas registry numbers. These chemicals are also mentioned in this article., Loughborough LE11 3TU, UK). Analyst (London), 108(1292), 1339-44 (English) 1983. CODEN: ANALAO. ISSN: 0003-2654. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Degrdn. of food coloring materials in the dark in the presence of ascorbic acid [50-81-7], but in the absence of EDTA, occurred extensively over a period of several days. The relatively high concn. of ascorbic acid used was degraded in a time similar to that required for the disappearance of the color of food colorants. Red 2G [3734-67-6] degraded by deacetylation to Red 10B. Black PN [2519-30-4] also degraded, initially to a colored product. Ascorbic acid solns. stored in the dark became yellow and the product gave a polarog. redn. wave at -0.90 V at pH 5.5. .