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Sku CI31887_100_G
Chem Impex
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Product Information

Product Name
8-Anilino-1-naphthalenesulfonic acid ammonium salt
Brand Name
Chem Impex
Product Number
31887
CAS
28836-03-5
Certificate of Analysis (COA)​
COA not found

General Information

PubChem CID
120066
IUPAC Name
azanium 8-anilinonaphthalene-1-sulfonate
InChI Key
IPBNQYLKHUNLQE-UHFFFAOYSA-N
SMILES
C1=CC=C(C=C1)NC2=CC=CC3=C2C(=CC=C3)S(=O)(=O)O-.NH4+

Description

8-Anilino-1-naphthalenesulfonic acid ammonium salt is widely utilized in research focused on:

Fluorescent Probes: This compound serves as a fluorescent probe in biochemical assays, allowing researchers to visualize and quantify biological processes in real-time.

Protein Binding Studies: It is used to study protein-ligand interactions, which is crucial in drug development and understanding metabolic pathways.

pH Indicators: The chemical acts as a pH indicator in various laboratory settings, providing a visual cue for acidity or alkalinity in solutions.

Textile Industry: It is applied in dyeing processes, particularly for synthetic fibers, enhancing color vibrancy and stability.

Analytical Chemistry: The compound is utilized in analytical methods for detecting and quantifying specific ions or molecules in complex mixtures, improving accuracy in chemical analysis.

References Data Source From Pubchem

Effects of pH-Shifting, Pre-Heating, and Homogenization Combination on Mung Bean Protein: Structure, Dispersibility, Interfacial Adsorption, and Emulsion

Publication Name: Food and Bioprocess Technology
Publication Date: 2025-12-20
DOI: 10.1007/s11947-025-04174-0

Supercritical Fluid Extrusion to Improve the Flavor Profile and Functional Properties of Fava Bean Protein Concentrate

Publication Name: Food and Bioprocess Technology
Publication Date: 2025-07-21
DOI: 10.1007/s11947-025-03964-w

Environmental occurrence, human exposure routes, toxicity, and risk assessments of medium-chain chlorinated paraffins (MCCPs): a comprehensive review

Publication Name: Archives of Toxicology
Publication Date: 2025-06-05
DOI: 10.1007/s00204-025-04106-z

Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme

Publication Name: Food and Bioprocess Technology
Publication Date: 2023-12-23
DOI: 10.1007/s11947-023-03298-5