Erythrosine 0,1 %, aqueous, pH 4,0 - 5,5
Erythrosine 0.1%, aqueous solution with a pH of 4.0 - 5.0, represents an integral part of the staining kit LH: Alciangrün staining. This special solution is mainly used in food histology for color highlighting of structures, especially proteins and carbohydrates.
The erythrosine solution finds special application in this context in the differentiation of plant and animal proteins, taking advantage of its affinity for certain cellular and extracellular structures. Thus, it becomes a useful tool in food analysis and control.
The chemical properties of erythrosine, a xanthene dye-based anion, enable covalent bonds with proteins. Through an acid-base reaction, erythrosine binds to proteins, making them visible in the cell structure.
In use, the erythrosine solution is applied to the food being tested. Due to its binding properties, it allows clear visual differentiation between various cellular and extracellular structures. This is crucial for the identification and classification of different proteins and carbohydrates in food histology.
The erythrosine solution finds special application in this context in the differentiation of plant and animal proteins, taking advantage of its affinity for certain cellular and extracellular structures. Thus, it becomes a useful tool in food analysis and control.
The chemical properties of erythrosine, a xanthene dye-based anion, enable covalent bonds with proteins. Through an acid-base reaction, erythrosine binds to proteins, making them visible in the cell structure.
In use, the erythrosine solution is applied to the food being tested. Due to its binding properties, it allows clear visual differentiation between various cellular and extracellular structures. This is crucial for the identification and classification of different proteins and carbohydrates in food histology.
Article no.: 14556
Food sample staining
product information
Relevant Ingredients:
• Erythrosine B (bluish) (C.I.: 45430)
• Acetic acid 99%
Hazard and safety instructions
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