Orange G

≥96%(HPLC)

  • Product Code: 111642
  Alias:    Orange G; Golden Orange G, Orange G, Orange GG, Acid Lightfast Orange, Acid Orange 10, Orange G Sodium
  CAS:    1936-15-8
Molecular Weight: 452.37 g./mol Molecular Formula: C₁₆H₁₀N₂Na₂O₇S₂
EC Number: 217-705-6 MDL Number: MFCD00012457
Melting Point: 141 °C Boiling Point:
Density: 0.80 g/mL at 20 °C Storage Condition: room temperature, flammable area
Product Description: Orange G is widely used as a biological stain in microscopy, particularly for highlighting cellular structures in tissue samples. It is often employed in histology to stain collagen and cytoplasm, providing contrast in microscopic analysis. Additionally, it is utilized in protein electrophoresis as a tracking dye to monitor the progress of protein separation. In the textile industry, it serves as a dye for coloring fabrics, especially silk and wool, due to its vibrant orange hue. It is also used in the food industry as a coloring agent for certain products, though its use in food is less common due to regulatory restrictions.
Product Specification:
Test Specification
Absorbance (10Mg/L, H2O, 476.0 To 482.0Nm) 0
Absorbance (10Mg/L, H2O, 476.0 To 482.0Nm) 0
Dye-Content 96-100
Loss On Drying 0-5
λMax (H2O) 476-482
Appearance Orange To Brown Powder Or Crystals
Sizes / Availability / Pricing:
Size (g) Availability Price Quantity
5.000 10-20 days $19.59
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25.000 10-20 days $50.23
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100.000 10-20 days $173.78
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-
500.000 10-20 days $523.35
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Orange G
Orange G is widely used as a biological stain in microscopy, particularly for highlighting cellular structures in tissue samples. It is often employed in histology to stain collagen and cytoplasm, providing contrast in microscopic analysis. Additionally, it is utilized in protein electrophoresis as a tracking dye to monitor the progress of protein separation. In the textile industry, it serves as a dye for coloring fabrics, especially silk and wool, due to its vibrant orange hue. It is also used in the food industry as a coloring agent for certain products, though its use in food is less common due to regulatory restrictions.
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