Abstract
MOST papers published on the separation of food dyes have been based on the paper-chromatographic technique. Few, however, describe the application of electrophoresis to this problem. The supports used in electrophoretic separations have usually been paper1,2, and, recently, the use of cellulose acetate membrane has been described2.
Similar content being viewed by others
Article PDF
References
Crossley, J., and Thomas, J. D. R., Analyst, 83, 462 (1958).
Anwar, M. H., Norman, S., Anwar, B., and Laplaca, P., J. Chem. Educ., 40, 537 (1963).
Honegger, C. G., Helv. Chim. Acta, 44, 173 (1961).
The Colouring Matter in Food Regulations, 1957 (H.M.S.O., London, 1957).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
CRIDDLE, W., MOODY, G. & THOMAS, J. Use of Thin Films for Electrophoresis of Coal-tar Food Colours. Nature 202, 1327 (1964). https://doi.org/10.1038/2021327a0
Issue Date:
DOI: https://doi.org/10.1038/2021327a0
This article is cited by
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.