erythrosin Antonyms
No Synonyms and anytonyms found
Meaning of erythrosin
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
- 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.
- Some studies suggest that erythrosin can cause allergic reactions in sensitive individuals, particularly those with an intolerance to iodine.
- Erythrosin is often employed as a pH indicator, changing color from red to yellow in acidic solutions and back to red in basic solutions.
- In medical settings, erythrosin is used as a dye to highlight certain tissues and structures during medical procedures.
- Erythrosin is a non-toxic and water-soluble dye that is generally considered safe for human consumption.
- The FDA has established acceptable daily intake levels for erythrosin to ensure its safe use in food and drug products.
- 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.
