Sudan II

Names
IUPAC name

1-(2,4-Dimethylphenylazo)-2-naphthol

Other names

see text

Identifiers

CAS Number

* 3118-97-6 Y

3D model (JSmol)

* Interactive image

ChemSpider |

* 13621577 Y

KEGG |

* C19526 N

PubChem CID

* 18386

UNII |

* 8C1M5O3ECT Y

InChI

* InChI=1S/C18H16N2O/c1-12-7-9-16(13(2)11-12)19-20-18-15-6-4-3-5-14(15)8-10-17(18)21/h3-11,21H,1-2H3/b20-19+ Y

Key: JBTHDAVBDKKSRW-FMQUCBEESA-N Y

* InChI=1/C18H16N2O/c1-12-7-9-16(13(2)11-12)19-20-18-15-6-4-3-5-14(15)8-10-17(18)21/h3-11,21H,1-2H3/b20-19+

Key: JBTHDAVBDKKSRW-FMQUCBEEBZ

SMILES

* Cc3ccc(/N=N/c1c2ccccc2ccc1O)c(C)c3

Properties

Chemical formula

| C18H16N2O
Molar mass | 276.339 g·mol−1
Melting point |  156 to 158 °C (313 to 316 °F; 429 to 431 K)

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

N verify (what is YN ?)
Infobox references

Tracking categories (test):

* SizeSet

Sudan II (Solvent Orange 7, C.I. 12140, C18H16N2O)[1] is a lysochrome (fat-soluble dye) azo dye used for staining of triglycerides in frozen sections, and some protein bound lipids and lipoproteins on paraffin sections. It has the appearance of red powder with melting point 156–158 °C and maximum absorption at 493(420) nm.[1]

## Uses

In industry, it is used to color nonpolar substances like oils, fats, waxes, greases, various hydrocarbon products, and acrylic emulsions.[2]

It was used as food dye under the designation FD&C Red 32 in the US until the FDA banned its use in food in 1956 due to toxicity.[3]

## References

1. ↑ 1.0 1.1 "Substance Name: C.I. Solvent Orange 7". ChemIDplus, Toxnet Database. https://chem.nlm.nih.gov/chemidplus/rn/3118-97-6. Retrieved 15 October 2016.
2. ↑ "HSDB: C.I. Solvent Orange 7. CASRN: 3118-97-6". Toxnet. https://toxnet.nlm.nih.gov/cgi-bin/sis/search2/r?dbs+hsdb:@term+@DOCNO+6365. Retrieved 15 October 2016. [|permanent dead link|dead link}}]
3. ↑ Deshpande, S.S., ed. (2002), "8.5.3 Toxicological Characteristics of Colorants Subject to Certification", Handbook of Food Toxicology, Food Science and Technology, CRC Press, p. 234, ISBN 9780824707606, https://books.google.com/books?id=Mk-IdNTTJB0C&pg=PA234

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Microbial and histological stains

Iron/hemosiderin|

* Perls' Prussian blue

Lipids|

* Sudan stain
* Sudan II
* Sudan III
* Sudan IV
* Oil Red O
* Sudan Black B

Carbohydrates|

* Periodic acid–Schiff stain

Amyloid|

* Congo red

Bacteria|

* Gram stain
* Methyl violet/Gentian violet
* Safranin
* Ziehl–Neelsen stain/acid-fast
* Carbol fuchsin/Fuchsine
* Methylene blue
* Auramine–rhodamine stain
* Auramine O
* Rhodamine B

Connective tissue|

* trichrome stain: Masson's trichrome stain/Lillie's trichrome
* Light Green SF yellowish
* Biebrich scarlet
* Phosphomolybdic acid
* Fast Green FCF

* Van Gieson's stain

Other|

* Alcian blue stain
* Cyanine
* Jaswant Singh–Bhattacharji (JSB) stain
* H&E stain
* Haematoxylin
* Eosin Y
* Janus Green B
* Giemsa stain
* Gömöri trichrome stain
* Luxol fast blue stain
* Methyl blue
* Movat's stain
* Neutral red
* Silver stain
* Bielschowsky stain
* Grocott's methenamine silver stain
* Warthin–Starry stain
* Wright's stain

Tissue stainability|

* Acidophilic
* Basophilic
* Chromophobic

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