Reactive yellow 145 - CAS 93050-80-7
Main Product
Product Name:
Reactive yellow 145
Catalog Number:
REACTIVE YELLOW 145; C.I. Reactive yellow 145; Yellow F3R
CAS Number:
Molecular Weight:
Molecular Formula:
Chemical Structure
CAS 93050-80-7 Reactive yellow 145

Reference Reading

1.Delaminated montmorillonite with iron(III)-TiO2 species as a photocatalyst for removal of a textile azo-dye from aqueous solution.
Torres-Luna JA1, Carriazo JG1, Sanabria NR1. Environ Technol. 2016 Jun;37(11):1346-56. doi: 10.1080/09593330.2015.1114031. Epub 2015 Dec 15.
A set of mesoporous delaminated montmorillonites containing iron(III)-titanium oxide species was synthesized using two minerals: a bentonite as support and an ilmenite as source of Fe-TiO2 species. Several values of both sulphuric acid concentration and temperature were employed to extract Fe-TiO2 species from an ilmenite. Analyses by X-ray fluorescence, X-ray diffraction, scanning electron microscopy and nitrogen adsorption-desorption confirmed the successful formation of delaminated (or exfoliated) mesoporous structures. Optical properties of solids were determined by UV-Vis diffuse reflectance spectroscopy, and their band gap energy values were also calculated. A small UV-shift of band gap values regarding that of commercial photo-active TiO2 was detected as consequence of the quantum size effect, suggesting that photocatalytic experiments should be performed under UV-radiation assistance. The synthesized solids showed good activity in the photocatalytic oxidation of a textile dye (reactive yellow 145: RY 145), achieving conversions higher than 70% and chemical oxygen demand removal between 60% and 80%.
2.Low cost removal of reactive dyes using wheat bran.
Ciçek F1, Ozer D, Ozer A, Ozer A. J Hazard Mater. 2007 Jul 19;146(1-2):408-16. Epub 2006 Dec 20.
In this study, the adsorption of Reactive Blue 19 (RB 19), Reactive Red 195 (RR 195) and Reactive Yellow 145 (RY 145) onto wheat bran, generated as a by-product material from flour factory, was studied with respect to initial pH, temperature, initial dye concentration, adsorbent concentration and adsorbent size. The adsorption of RB 19, RR 195 and RY 145 onto wheat bran increased with increasing temperature and initial dye concentration while the adsorbed RB 19, RR 195 and RY 145 amounts decreased with increasing initial pH and adsorbent concentration. The Langmuir and Freundlich isotherm models were applied to the experimental equilibrium data depending on temperature and the isotherm constants were determined by using linear regression analysis. The monolayer covarage capacities of wheat bran for RB 19, RR 195 and RY 145 dyes were obtained as 117.6, 119.1 and 196.1 mg/g at 60 degrees C, respectively. It was observed that the reactive dye adsorption capacity of wheat bran decreased in the order of RY 145>RB 19>RR 195.
3.Spectrophotometric determination of organic dye mixtures by using multivariate calibration.
Peralta-Zamora P1, Kunz A, Nagata N, Poppi RJ. Talanta. 1998 Sep;47(1):77-84.
The simultaneous determination of organic dye mixtures by using spectrophotometric methods is a difficult problem in analytical chemistry, due to spectral interferences. By using multivariate calibration methods such as partial least-squares regression (PLSR), it is possible to obtain a model adjusted to the concentration values of the mixtures used in the calibration stage. In this study, the calibration model is based on absorption spectra in the 350-650-nm range for a set of 16 different mixtures of reactive red 195, reactive yellow 145 and reactive orange 122 dyes, and made the determination of the dye concentrations possible in a validation set with significantly greater accuracy than the conventional univariate calibration method. By using the developed model it was possible to monitor the decolorization kinetic of one dye (reactive orange 122), when the mixture of the three dyes was previously submitted to an ozonation process.
4.Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties.
Grace MH1, Yousef GG, Gustafson SJ, Truong VD, Yencho GC, Lila MA. Food Chem. 2014 Feb 15;145:717-24. doi: 10.1016/j.foodchem.2013.08.107. Epub 2013 Sep 5.
Sweetpotato phytochemical content was evaluated in four genotypes (NCPUR06-020, Covington, Yellow Covington, and NC07-847) at harvest and after curing/storage for 4 or 8 months. Curing and storage for up to 8 months did not significantly affect total phenolic content in Covington, Yellow Covington, and NC07-847, however for NCPUR06-020, a purple-fleshed selection, total phenolic content declined mainly due to anthocyanin degradation during storage. Covington had the highest carotenoid content at harvest time (281.9 μg/g DM), followed by NC07-847 (26.2 μg/g DM), and after 8 months, total carotenoids had increased by 25% and 50%, respectively. Antioxidant activity gradually declined during storage, and freshly harvested sweetpotatoes also demonstrated higher anti-inflammatory capacity as gauged by inhibition of lipopolysaccharide-induced reactive oxygen species (ROS) in SH-SY5Y cells. Gradual changes in sweetpotato phytochemical content and antioxidant and anti-inflammatory capacity were noted during normal long-term storage, but the specific effects were genotype-dependent.