erythrosin Antonyms

No Synonyms and anytonyms found

Meaning of erythrosin

Webster

erythrosin (n.)

A red substance formed by the oxidation of tyrosin.

A red dyestuff obtained from fluorescein by the action of iodine.

erythrosin Sentence Examples

  1. Erythrosin, a food dye, imparts a characteristic red hue to various products like beverages, sweets, and cosmetics.
  2. Erythrosin B, a specific subtype of erythrosin, is widely used in the food industry due to its stability and solubility.
  3. Erythrosin's fluorescence property makes it useful as a tracing agent in water systems and as a dye in microscopy.
  4. The presence of erythrosin in food products can be detected through spectrophotometric or chromatographic analysis.
  5. Some studies suggest that erythrosin can cause allergic reactions in sensitive individuals, particularly those with an intolerance to iodine.
  6. Erythrosin is often employed as a pH indicator, changing color from red to yellow in acidic solutions and back to red in basic solutions.
  7. In medical settings, erythrosin is used as a dye to highlight certain tissues and structures during medical procedures.
  8. Erythrosin is a non-toxic and water-soluble dye that is generally considered safe for human consumption.
  9. The FDA has established acceptable daily intake levels for erythrosin to ensure its safe use in food and drug products.
  10. Erythrosin's vibrant color and versatility make it a popular ingredient in various industries, including food, cosmetics, and pharmaceuticals.

FAQs About the word erythrosin

A red substance formed by the oxidation of tyrosin., A red dyestuff obtained from fluorescein by the action of iodine.

No synonyms found.

No antonyms found.

Erythrosin, a food dye, imparts a characteristic red hue to various products like beverages, sweets, and cosmetics.

Erythrosin B, a specific subtype of erythrosin, is widely used in the food industry due to its stability and solubility.

Erythrosin's fluorescence property makes it useful as a tracing agent in water systems and as a dye in microscopy.

The presence of erythrosin in food products can be detected through spectrophotometric or chromatographic analysis.