Identification of Non-Permitted Dye Orange II Used in a Pickled Vegetable

The cobalt(II) salt of the azo dye Orange G

Crystallizing the cobalt(II) salt of the azo dye Orange G from water was found to give the solvent-separated ion-pair species hexa-aqua-cobalt(II) 7-oxo-8-(2-phenyl-hydrazin-1-ylidene)-7,8-dihydro-naphthalene-1,3-disulfonate tetra-hydrate, [Co(H(2)O)(6)](C(16)H(10)N(2)O(7)S(2))·4H(2)O. The asymmetric unit of the cobalt(II) salt contains three independent octa-hedral [Co(OH(2))(6)](2+) cations, ...

features of short story in translated and non-translated literature: a polysystemic perspective

ترجمه متون ادبی در دنیای امروز از اهمیت ویژه ای برخوردار است. فرهنگ های مختلف با استفاده از متون ادبی ملل و فرهنگ های دیگر سعی در غنی کردن فرهنگ و ادبیات کشور خود دارند. کشور ما نیز از این قاعده مستثنی نیست. در ایران، ترجمه متون ادبی اروپائی که با دوران مشروطه ایرانی آغاز می شود موجب تغییرات اساسی در فرهنگ، شیوه زندگی و تفکر ایرانیان شده است. در این دوران نه تنها در امورات سیاسی و فکری کشور تغی...

a corpus-based study of the frequency of personal pronouns in translated and comparable non-translated persian texts

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Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

Synthetic food colours are used worldwide to avoid the loss of original colour in processed foods, as well as to make the products more attractive to consumers. Synthetic food colours are considered superior to natural food colours in terms of their colour value, uniformity, and applicability in various processed foods. Synthetic food colours have been authorized and regulated for use in food a...

Degradation of azo dye orange G in aqueous solution