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Azonaphthalenes [Chemical Structural Class]
54 Results Found
  • 3
  • 4(current)
  • 5
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Eriochrome Black T
Eriochrome Black T
Product Number E0214
CAS RN 1787-61-7
Purity / Analysis Method:

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Acid Red 88
Acid Red 88
Product Number F0087
CAS RN 1658-56-6
Purity / Analysis Method:

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Food Red No. 2
Food Red No. 2
Product Number F0138
CAS RN 915-67-3
Purity / Analysis Method:

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Food Red No. 102
Food Red No. 102
Product Number F0140
CAS RN 2611-82-7
Purity / Analysis Method:

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Food Yellow No. 5
Food Yellow No. 5
Product Number F0145
CAS RN 2783-94-0
Purity / Analysis Method:

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Food Red No. 40
Food Red No. 40
Product Number F0325
CAS RN 25956-17-6
Purity / Analysis Method:

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Lake Red CBA
Lake Red CBA
Product Number L0074
CAS RN 5160-02-1
Purity / Analysis Method:

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α-Naphthol Orange
α-Naphthol Orange
Product Number N0308
CAS RN 523-44-4
Purity / Analysis Method:

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Orange G
Orange G
Product Number O0093
CAS RN 1936-15-8
Purity / Analysis Method:

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Oil Violet
Oil Violet
Product Number O0096
CAS RN 6368-72-5
Purity / Analysis Method:

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Sudan IV
Sudan IV
Product Number O0100
CAS RN 85-83-6
Purity / Analysis Method:

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Para Red
Para Red
Product Number P0586
CAS RN 6410-10-2
Purity / Analysis Method:

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Eriochrome Black T
Product Number:   E0214 | Purity / Analysis Method:  

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Acid Red 88
Product Number:   F0087 | Purity / Analysis Method:  

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Food Red No. 2
Product Number:   F0138 | Purity / Analysis Method:  

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Food Red No. 102
Product Number:   F0140 | Purity / Analysis Method:  

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Food Yellow No. 5
Product Number:   F0145 | Purity / Analysis Method:  

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Food Red No. 40
Product Number:   F0325 | Purity / Analysis Method:  

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Lake Red CBA
Product Number:   L0074 | Purity / Analysis Method:  

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α-Naphthol Orange
Product Number:   N0308 | Purity / Analysis Method:  

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Orange G
Product Number:   O0093 | Purity / Analysis Method:  

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Oil Violet
Product Number:   O0096 | Purity / Analysis Method:  

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Sudan IV
Product Number:   O0100 | Purity / Analysis Method:  

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Para Red
Product Number:   P0586 | Purity / Analysis Method:  

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  • 3
  • 4(current)
  • 5
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