InChI=1S/C37H36N2O6S2.Na/c1-3-38(26-28-10-8-14-35(24-28)46(40,41)42)33-20-16-31(17-21-33)37(30-12-6-5-7-13-30)32-18-22-34(23-19-32)39(4-2)27-29-11-9-15-36(25-29)47(43,44)45;/h5-25H,3-4,26-27H2,1-2H3,(H-,40,41,42,43,44,45);/q;+1/p-1 |
XKTMIJODWOEBKO-UHFFFAOYSA-M |
[Na+].C/1(=C(/C2=CC=C(C=C2)N(CC)CC3=CC(=CC=C3)S([O-])(=O)=O)\C4=CC=CC=C4)\C=C/C(=[N+](\CC5=CC(=CC=C5)S([O-])(=O)=O)/CC)/C=C1 |
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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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fluorochrome
A fluorescent dye used to stain biological specimens.
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).
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.
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View more via ChEBI Ontology
sodium 3-[(ethyl{4-[(4-{ethyl[(3-sulfonatophenyl)methyl]amino}phenyl)(phenyl)methylidene]cyclohexa-2,5-dien-1-ylidene}azaniumyl)methyl]benzene-1-sulfonate
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Acid green 3
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ChEBI
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C.I. 42085
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ChEBI
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C.I. Acid Green 3
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ChemIDplus
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C.I. Acid Green 3, monosodium salt
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ChemIDplus
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C.I. Acid Green 3, sodium salt
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ChemIDplus
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C.I. Food Green 1
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ChemIDplus
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FD and C green No. 1
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ChEBI
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guinea green B
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ChEBI
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Guinee green
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ChEBI
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guinia green B
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ChEBI
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18635422
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Reaxys Registry Number
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Reaxys
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4680-78-8
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CAS Registry Number
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ChemIDplus
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5716108
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Reaxys Registry Number
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Reaxys
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Iwamoto Y, Tominaga C, Yanagihara Y (1989) Photodynamic activities of food additive dyes on the yeast Saccharomyces cerevisiae. Chemical & pharmaceutical bulletin 37, 1632-1634 [PubMed:2673559] [show Abstract] Photodynamic cell-inactivating activities of food additive dyes on the yeast Saccharomyces cerevisiae were investigated. Activities of dyes not permitted as food additives were also examined. Red No. 105 (rose bengal), Red No. 3 (erythrosine) and Red No. 104 (phloxine), which are permitted as food additives, markedly inactivated yeast cells by photodynamic action. Eosine, matius yellow and guinia green B, which are not permitted, also exhibited moderate cell-inactivating activity by photodynamic action. None of the dyes used in this experiment exhibited petite induction by photodynamic action. |
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